11 Tasting Notes
The cup is dominated by a creamy sweetness throughout, with some vanilla. Over the top of this are changing floral notes. Both the sweetness and the crisp floral notes continue into the aftertaste. A subtle astringency is present, which highlight the floral flavours. Despite the creamy sweetness, the cup is very clean. From second infusion onwards, slight spice is apparent in the mid-palate and in the aftertaste.
The leaves are entirely large, whole leaves, with a fold & twist. There is a medium degree of oxidation. The wet leaves have a very floral, sweet, blossom-like smell.
Review based on free pre-release sample.
Rich earthy aroma on the dry leaves.
Cup presents a very forward astringency – almost like alcoholic spirits. Distinct woodland mulch, earthy, with a slight pepperyness on the end. Pepper becomes much more prevalent on later infusions. An good orthodox pu-erh.
Review based on a free pre-release sample.
Semi-ball rolled oolong. Sweet, slightly roasty aroma on wet leaves. Sweet brown sugar on the start, clean and crisp mid-cup, slight floral notes. Slightly creamy, nutty finish. Gentle roastiness on the aftertaste.
Very comfortable, easy drinking oolong. Clean, elegant and balanced example of a roasty style oolong.
An excellent example of a traditional style black tea blend – sweet and crisp, with a good body that takes milk well. Equally good without milk – some citrus and floral notes are apparent, especially in the mid-palate. Slightly buttery on the finish.
Takes multiple infusions well.
Lightly oxidised tie guan yin oolong. Aroma is sweet and slightly floral, with very little vegetal or green tones.
Hugely sweet and sticky fruit (apricot?), particularly on first infusion. Crisp grape at the start quickly gives way to a syrupy middle and finish. Typical tie guan yin flavours are present throughout, but very refined with no harshness and lots of depth to the flavour. Honey and slight fruit in the aftertaste. Very satisfying and easy drinking.
Peach and grape on the front end, very fruity first infusion. 3rd infusion onwards, fruit front end remains but is muted, spice (ginger powder, black pepper) on the back end becomes more noticable. Subtly astringent and thick mouthfeel, with a lingering general sweetness aftertaste.