78 Tasting Notes

90

This tea combines the flavours of steamed veg., flowers, cream, honey, peaches, and spice. It seems to be a cross between a Chinese green (25%) and a green oolong (75%). A lovely tea, but pricey.

First infusion – 3 g. per 6 oz water, 70 deg., 2:00 min.

Second infusion – 3 g. per 6 oz. water, 70 deg., 3:00 min.

Third infusion – 3 g. per 6 oz. water, 70 deg., 5:00 min.

Fourth infusion – 3 g. per 6 oz. water, 70 deg., 10:00+ min.

Preparation
175 °F / 79 °C 2 min, 0 sec 3 g 6 OZ / 177 ML

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85

Described as an oolong but brewed as a black – whatever one calls it, it is a lovely tea. First brew is tangy like a FF Darj, with noticeable tannins. Later brews produce softer tannins, and a bit sweetness, similar to a muted Ceylon.

First infusion – 3 g. per 8 oz water, 90 deg., 2:00 min.

Second infusion – 3 g. per 8 oz. water, 90 deg., 4:00 min.

Third infusion – 3 g. per 8 oz. water, 90 deg., 10:00+ min.

Preparation
195 °F / 90 °C 2 min, 0 sec 3 g 8 OZ / 236 ML

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85

A lovely tea, whose dry leaves smell of sweet tobacco, aged wood, and crushed chestnut leaves in the fall. The taste is mild (for an Assam), sweet, and smooth. Although this is a fine tea (even after 2 years from harvest), I enjoyed the smell of the dry leaves more than the taste of the liquor!

First infusion – 3 g. per 8 oz water, 90 deg., 1:30 min.

Second infusion – 3 g. per 8 oz. water, 90 deg., 5:00 min.

Third infusion – 3 g. per 8 oz. water, 90 deg., 10:00+ min.

Preparation
1 min, 30 sec 3 g 8 OZ / 236 ML
SFTGFOP

I enjoy Sun Moon Lake , but mostly because it reminds me of some delicious Ceylons.

sherubtse

I find the SUL to be milder than a good Ceylon-sweeter, too. But there is a similarity between the two, for sure.

sherubtse

When I spoke of SUL above, I of course meant SML (sun Moon Lake).

SFTGFOP

SML is also a really nice “high quality” tea. If more tea estates in Ceylon tried to produce better grade teas….I think the difference between the two would be even less!

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70

A pleasant shu, I guess, as shu’s go. Although it has the obligatory boot-leather smell & taste, there is also a sweetness and lightness that is not unappealing. The website is correct when it says that “The taste is clean, smooth, and light.”

First infusion – 3 g. per 6 oz water, 90 deg., 2:00 min.

Second infusion – 3 g. per 6 oz. water, 90 deg., 4:00 min.

Third infusion – 3 g. per 6 oz. water, 90 deg., 7:00 min.

Fourth infusion – 3 g. per 6 oz. water, 90 deg., 10:00+ min.

Preparation
Boiling 2 min, 0 sec 3 g 6 OZ / 177 ML

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50

The soup looks like sludge, and tastes like boiled boot leather (albeit well-burnished boot leather). Not great, but at least it did not engender in me the negative bodily response that other puers have done.

First infusion – 3 g. per 6 oz water, 90 deg., 2:00 min.

Second infusion – 3 g. per 6 oz. water, 90 deg., 4:00 min.

Third infusion – 3 g. per 6 oz. water, 90 deg., 7:00 min.

Fourth infusion – 3 g. per 6 oz. water, 90 deg., 10:00+ min.

Preparation
3 g 6 OZ / 177 ML

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75

A rather light tea that has a taste of sweet corn, green beans, and a touch of barley. The final infusion is the usual honyed brew. Slightly creamy and floral throughout. A well-made tea.

First infusion – 3 g. per 6 oz water, 90 deg., 2:00 min.

Second infusion – 3 g. per 6 oz. water, 90 deg., 5:00 min.

Third infusion – 3 g. per 6 oz. water, 80 deg., 10:00+ min.

Preparation
195 °F / 90 °C 2 min, 0 sec 3 g 6 OZ / 177 ML

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60

Somewhat sweet and vegetal, as well as slightly astringent, this tea is quite mild and light, almost to the point of being flat. As my bag is a year old, I am sure that much has been lost in the past year (though I doubt it was stellar even when fresh).

First infusion – 3 g. per 6 oz water, 70 deg., 2:00 min.

Second infusion – 3 g. per 6 oz. water, 80 deg., 5:00 min.

Third infusion – 3 g. per 6 oz. water, 80 deg., 10:00+ min.

Preparation
160 °F / 71 °C 1 min, 30 sec 3 g 6 OZ / 177 ML

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35

The website says this tea is burly, but I would describe it as bitter. Tastes like an infused version of my father’s old work pants. Awful. Thankfully it was only a complimentary sample.

First infusion – 3 g. per 6 oz water, 90 deg., 2:00 min.

Second infusion – 3 g. per 6 oz. water, 90 deg., 3:00 min.

Third infusion – 3 g. per 6 oz. water, 90 deg., 4:00 min.

Fourth infusion – 3 g. per 6 oz. water, 90 deg., 5:00 min.

Fifth infusion – 3 g. per 6 oz. water, 90 deg., 10:00+ min.

Preparation
195 °F / 90 °C 2 min, 0 sec 3 g 6 OZ / 177 ML

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90

This is a classic, brothy fuka (though lighter than some of this genre). Having a noticeably nautical, clam-water taste in the first infusion, and a nicely biting astringency in the second, this is a fine tea. The best sencha I’ve had in quite some time.

First infusion – 5 g. per 8 oz water, 65 deg., 2:00 min.

Second infusion – 5 g. per 8 oz. water, 65 deg., 5:00 min.

Third infusion – 5 g. per 8 oz. water, 65 deg., 10:00+ min.

Preparation
2 min, 0 sec 5 g 8 OZ / 236 ML

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80

Initally, there is a subtle floral & sweet creaminess mingling with the taste of the roast, as well as a fruity tang. That creaminess diminishes in subsequent infusions, with the roast being more pronounced. The final infusion is succulently sweet.

First infusion – 3 g. per 6 oz water, 90 deg., 3:00 min.

Second infusion – 3 g. per 6 oz. water, 90 deg., 6:00 min.

Third infusion – 3 g. per 6 oz. water, 90 deg., 10:00+ min.

Preparation
2 min, 0 sec 3 g 6 OZ / 177 ML

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