242 Tasting Notes

89
drank Orchid Oolong by Art of Tea
242 tasting notes

I’m busy with statistics today, so see my previous notes for more information about this tea. I felt like I needed something light and sweet today, given that it’s cold and rainy outside, and this fits the bill perfectly.

Preparation
195 °F / 90 °C 2 min, 15 sec

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92
drank Top Leaf by Mellow Monk
242 tasting notes

Yesterday I started the weekend with decadence, today I went with something a bit simpler. That, and I need to use up my green tea before it’s shelf life ends. As usual, I used water that was putting off steam, but only just, which usually results in a very pleasant sweet tea. Today was no exception, with the first infusion being a perfect sweet grass and vegetables. Hopefully the next infusion will be just as good.

Preparation
150 °F / 65 °C 2 min, 0 sec

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94
drank Laoshan Black by Verdant Tea
242 tasting notes

I drank this earlier to start off my weekend, but then stuff came up (as tends to happen in college), and I didn’t have time to sit down and write about my experience. If you want that, take a look at my other tasting note.

Preparation
205 °F / 96 °C 3 min, 0 sec
Bonnie

I love this tea!

Joshua Smith

It’s the perfect way to start off a weekend, and an even better way to start your morning.

Bonnie

Absolutamente correcto!

Scott B

I hope to try my first cup this weekend.

Joshua Smith

I hope you enjoy it! It really is a great tea for relaxing, with all sorts of fun flavors to contemplate.

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93

I’ve got tons of stuff to do today, but decided to indulge my self a bit with this tea. See my previous notes for more detailed information.

Preparation
205 °F / 96 °C 4 min, 0 sec
Kashyap

I’m so smitten with sheng pu erhs, but particularly those from Banzhang….

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Ah, such a great tea to wake up with. The first infusion is extremely dark, with the flavor completely dominated by malt. This is probably because I steeped it a bit longer than usual, and I was a bit generous with the amount of leaves that I used today. Regardless, it was a great way to wake up, and I know that this tea develops pleasantly, and eagerly await the more complex flavors of the later steeps.

The second infusion has developed nicely. The flavor is more subdued, and the honey flavors are starting to emerge, thus sweetening the tea. The malt is still the dominant flavor, but the undertones of honey help bring out the best of the malt, smoothing its rough edges. And this is why this tea is going on my “always have in stock” list.

The third infusion was much sweeter than the previous two, and seems to have started to develop the pepper flavor earlier than expected. It was a pleasant surprise, to say the least. Other than that, the flavors are pretty thoroughly muddled right now, but the next infusion should clear this up a bit.

The forth infusion is one of the best cups of black tea I’ve ever had. the perfect balance of malt and honey, with delightful accents of pepper to round of the flavor. I have to say, this tea developed really well this time, and it definitely topped its previous performance.

More to come later

Preparation
205 °F / 96 °C 3 min, 30 sec
Bonnie

I agree that this is a fantastic tea to begin the day with!

Joshua Smith

The best part is that you can forget about the leaves and just leave them sitting in the tea with no repercussions. For the second infusion, I left the leaves sit there for 10 minutes, and it still tasted great! If I tried that with a Japanese green, it would have tasted awful.

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91

Once again, I find that my procrastination has left me with one day to do all of my work. Therefore, see my previous notes for more about this tea.

Preparation
205 °F / 96 °C 3 min, 15 sec

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91

This is exciting for two reasons: It’s the free sample that came with my most recent Verdant order, and it’s my first Dancong Oolong. My first impression of the armoa is that this tea is way different than my usual fare. The aroma is both fruity and spicy, completely different than my usual Wuyi Oolongs. In a way, it’s refreshing. The taste of the first infusion is also very different, bu also amazing. A mineral taste – similar yet different than the signature Wuyi aftertaste – dominates, and after a bit, apricot flavors make themselves known. The tea reminds me a bit of these cookies that my grandmother makes, which made the tea more enjoyable.

The second infusion has some sort of spice present. The tasting note on Verdant’s website say that it’s cinnamon, but it’s overpowered by the mineral and apricot right now, so I can’t verify that. This cup was also a bit sweeter, which made the apricot more assertive.

Quick word of advice: DON’T LET THIS TEA GET COLD! Man, astringent apricot and cold water does not work.

Anyway, the third infusion was much less fruity/mineral, and the cinnamon has developed nicely. This was much more like the Oolongs that I am used to, but it is still uniqe, with a fruity aftertaste that is less subtle and most.

The fourth and final infusion continued to develop complexity, but things were still in transition, and flavors were a bit indistinct. Sadly, I can’t drink more tea, or I won’t go to sleep early enough. In the end, this is an interesting tea, with new flavor profiles and intriguing development patterns, but it’s not really my thing. Don’t get me wrong, it’s very good, but I don’t think I could drink it regularly.

Preparation
205 °F / 96 °C 3 min, 45 sec
Bonnie

Now that’s a tease…that does that mean?!

Joshua Smith

Sorry, something went wrong when I saved that note…

Regardless, my full take on the first infusion is now up, with no messed-up formatting.

Bonnie

MMMMMMmmmm cookies. And apricot. Sounds delicious!

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94
drank Laoshan Black by Verdant Tea
242 tasting notes

What is it with everyone today? Three people drinking Laoshan Northern black on the same day is too many to be a coincidence o.O

Regardless, I’ve been wanting to get some of this tea for months, and it just came in the mail yesterday, and I will not be deterred! The first infusion is simply sinful. It tastes like potent dark chocolate, something that I have a bit of a weakness for, competing with sweeter flavors to create something greater than the sum of its parts. It also has a kind of roasted quality to it, which reminds me a bit of more Big Red Robe, which is another bonus as that is one of my favorite teas. The tea finishes with a sweet aftertaste to round off this delightful tea. And now I’m torn between finishing this cup quickly to try out the next infusion, or taking my time and savoring the tea…

The second infusion is maltier and sweeter than the first, and the chocolate is not quite as strong. The chocolate is about 50% of the flavors of the foretaste, competing with floral and fruit flavors. As already stated, a maltier taste has developed, which is a pleasant surprise, as I though that it would take longer. So far, no sign of the spices that are said to develop, but I don’t really expect them to show up until the 4th infusion.

The third infusion has begun to develop the cinnamon flavor that Verdant talks about in their description of this tea. It’s still pretty weak, but it blends nicely with the other major flavors, and adds a great deal to the complexity of the tea. As a side-effect of this, the tea has also gotten quite a bit sweeter, but it remains quite pleasant. Once again, I’m anxious to see what developments the next infusion brings.

Forth and Fifth infusions are generally characterized by an increase in the strength of the cinnamon flavor. Nothing else changed, and it’s starting to bet a bit bland, so five was the limit.

The bottom line is that this is a very good tea, with interesting flavors that are uncommon at best. The best part is there isn’t anything that you could call bad about it, and that’s why it tied for the highest rating of teas I’ve tried.

Preparation
205 °F / 96 °C 3 min, 0 sec
TeaBrat

Everyone on Steepster has this tea I think! ;-) Enjoy! I was noticing this morning it does remind me of a red robe.

Joshua Smith

Thanks, I hope you enjoy your sip-down!

Bonnie

I want to drink this on a Saturday morning with nothing to do but watch the 1955 color version of The Brothers Karamozov with Yul Brynner which is one of my favorite movies…also 1934 We Live Again with Fredrick March. Both in English set in old Russia. I’m glad everyone is on the same page enjoying this tea!

Joshua Smith

There’s a movie version of The Brothers Karamazov? Must acquire immediately! That’s one of my favorite books! Thanks for bringing this to my attention!.

TeaBrat

ha – I read that book may years ago – will have to check this movie out too. :))

Bonnie

Was only vhs for ages but saw it recently on Dvd. It was the first film William Shatner was in and Lee Cobb was the father. Long fantastic film!

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94
drank Laoshan Black by Verdant Tea
242 tasting notes

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My most recent shipment from Verdant Tea came in today, and I’m really excited to try this tea, especially because I’m the first person to post a review here. _

Cute Asian emoticons aside, I brewed this tea Western style with water that was a bit under boiling, and I steeped for three minutes. The first infusion was pretty much exactly as the website described: Malty foretaste with a very pleasant creamy quality, followed by a sweeter aftertaste that lingers for a good minute. It’s a lot milder than I expected, but the result is exceptionally good.

The second infusion was characterized by a general sweetening of the tea, as seems to be usual for Yunnan blacks in my limited experience. The aftertaste also has definitely started to taste a bit like honey. This tea is definitely developing well, and I can’t wait to see what comes next.

The third infusion saw the development of something new in the taste, but it’s still faint right now. Other than that, no real change from the previous infusion.

The forth infusion really developed well. The new flavor that I mentioned in the previous infusion has show itself to be a spice, but it’s still really faint. It might be the pepper mentioned in the description, but I’m not sure. Another development is that the sweetness of the tea has really increased, and the aftertaste tastes even more like honey than previously.

My fifth and final infusion had more development of the spiciness, which is definitely pepper, but was otherwise the same as the forth. This tea had a longevity that was better than some black teas, where you get four infusions on a good day, and it had a great deal of complexity to keep it interesting the whole way through. I’m really glad that I got plenty, because this is definitely something I could drink with regularity.

Preparation
205 °F / 96 °C 3 min, 0 sec

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Profile

Bio

I am a university student, studying Computer Science, who found that I really enjoy a nice cup of tea. I finally got into loose-leaf tea in August of 2011. I am currently in the process of expanding my horizons, and have found that I have a particular fondness for Oolongs in general, and Wuyi Yanchas in particular. The unique mineral taste is very appealing to me, as well as a nice Sencha. More recently, I’ve developed a taste for Sheng puerh, white tea, and black teas. The only things I’ve tried that I didn’t like was Shu puerh, but that might have been because it was quite young. Regardless, I’ve been slowly expanding my horizons, so if you have any recommendations, please feel free to send me a PM.

Just for the heck of it, my other interests include classical musics (Bach, Mozart, Beethoven, Verdi, Debussy, Shostakovitch, Rachmaninoff, Liszt, and Wagner, to name a few composers). I also have a fondness for a bit more modern music, like The Beatles, all Jazz (by all, I really do mean all), Gorillaz (I love Demon Days), and a couple of Indie artists you will never run across unless you play a lot of semi obscure Indie games. Also, I love cats.

Location

Fairfax, VA

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