149 Tasting Notes
This was a lovely Long Jing. A slightly bitter vegtal notes, think like a belgian endive, mixed with roasted chestnuts, and some light chocolate notes. While it wasn’t as ‘full-bodied’ or long lasting mouth feel, this was still a very enjoyable tea to enjoy.
Way too pricey though in my opinion.
Hmmm. Unfortunately I just can’t seem to brew this tea in a way that I like it. I get a decent Chinese green tea taste, with a fair bit of minerals, but other than that it just feels weak with no character.
I love the shape of how pretty these leaves are, but dare I say that this is a tea that is even too delicate for me.
This is one that I really could find myself loving. This one has a little longer oxidation time, and is darker. Which is exactly what I like in my first flushes. No surprise there is also a bit more muscatel taste.
Overall I like this tea, I like the tangerine/cashew tany/sweetness of it, but I also getting a feeling of this tea not being at its full potential.
This was a delicious First Flush, but I’m leaving the recommend area blank, as I enjoyed it, but I’m not really sure it was worth the money.
I probably brewed this one a little too close to the 95c mark, and it it would do better with a longer, but colder brew. After my tea had reached room temperature, I got some delicious tropical fruit tastes, almost a papaya green mango salad thing. But while it was warm/hot, the dominant tastes were bitter vegetable.
I didn’t taste that much distinction at first, however as it cooled I got some nice woody tastes, as well as more enjoyable floral aromas. I did enjoy this after some roasted hummus though so maybe my taste buds were combining the two!
Good floral tones of gardenia and magnolia, as well as some pepper and not so distinct vegetables.
This is a perfectly fine Darjeeling, its just a little bit mediocre, especially compared to the others I have tasted so far. I get a nice oaty grain taste, and a oily vanilla taste. If you are into wines, think American oak over French oak.
The fault with this one may be with me though, as it certainly had a higher bitter vegetal note. As it cooled I got some nice floral tones of gardenia too.
A little less pricey than the Thurbo, I had a hard time distinguishing between the two. I would describe the Seeyok though as being more “fruity” and more “woodsy” though. The astringency was mild, and I got some roasted red pepper, as well as some almost artificial cherry tastes underneath the ‘green’ first flush taste.
While I enjoy oolongs, I’m not one to become obsessed over them. This tea has a lovely vegetal floral aroma as it brews (think steamed spinach with gardenia flowers), but the taste didn’t quite live up to this heady aroma. The brew was almost a salty bok choy, or endive, which was pleasant, just wasn’t expecting.
This was the most expensive FF black Darjeeling that Camellia Sinensis offered; which set a high standard in my book.
Luckily this tea followed through. While a little more light and delicate than I usually appreciate in my FF’s, this had a lovely floral aroma, that had a soft sweetness to it that I would describe as nectar.
Jasmine and roses and faint honey suckle, with a honey crisp apple astringency/sweetness. As it cooled it gained a bit more nutty/full bodied taste that I would describe as dried walnuts.
No notes yet. Add one?