234 Tasting Notes
This was actually my first time drinking Sencha, so I was actually rather excited going into this. After picking up the packaged that contained the tea this morning, I opened the resealable bag and was greeted by a wonderful fresh vegetable aroma, with a bit of grassiness mixed in. The first infusion was an wonderful balance of vegetative flavors with hints of grass and subtle hits of sweetness.
Unfortunately, this tea very quickly loses it’s flavor, and I only got four infusions before the taste became bland. On the bright side, it did not become bitter in later infusions, and it didn’t become overly grassy/vegetative like some green teas do. I’m really glad that I bought 100 grams, as this is a tea that I will definitely need to keep in stock.
I have both this tea and the AAA+ version from China Cha Dao, and even with my low expectations, this still falls short. It seems to be missing something, especially in the after taste. The higher grade Da Hong Pao has a wonderful mineral after taste, but that is much more subdued in this tea. Also, the palate of this tea is much blander, and I find that I can’t enjoy it after having tasted the higher grade.
Don’t get me wrong, this is far from the worst tea I have ever had, but it is lacking when compared to my other Oolongs. I think I’ll let it sit for a few months, maybe a year, and see if it is better after a bit of time.
This was a very unique tea. The aroma was very prominent, and was almost exclusively toasted rice. The taste its self was also interesting, with a rather harmonious blend of rice and normal green tea. Multiple infusions saw a drastic reduction of the rice taste, leaving behind plain old green tea. It was also a bit disappointing that I only got 6 cups out of it, due to the rapid weakening of its flavor.
On a more personal note, it was a refreshing break from my normal oolong teas, and it is something that I honestly look forward to drinking again.
I once again decided to do an experiment with “Grandpa style” brewing, and this time I decided to use my Da Hong Pao. While I had rather lofty expectations after how well my grandpa-style Qi Lan worked out, I was really surprised at how this tea reacted to the alternative method.
The first two “cups” were very dark, with a very pleasing yet strong aroma of nuts and fruit. The taste was also pleasantly nutty, with a subtle roasted flavor that added to the delightful complexity of the tea. The aftertaste of the tea was a typical yancha “mineral” flavor, which was smooth and a touch sweet. Latter infusions resulted in the nutty flavor fading away, leaving behind a mildly sweet tea with a slight mineral aftertaste. The really nice thing about the later infusions is that the tea kept its smoothness, whic resulted in a long and pleasant brewing session.
I ended up drinking 12 cups of tea, but keep in mind that each cup was only 4 of the 6 ounces that were present in the cup. I would day that 8 would be the limit of this tea if brewed in a traditional manner.
This was a rather interesting experience for me, because I am used to milder green teas. This tea was like a sledgehammer of greenness. From the moment the hot water hit the leaves, there was an almost overwhelming vegetative aroma. The first sip was the same, except that there was a bit of a bitter taste as well.
I was once again brewing this in the so-called “Grandpa” style, meaning I added water to the tea when I started to get low. I am writing this review 3 hours later, and the only real difference is that the aroma and taste have mellowed. From how it tastes, I think the leaves haven’t yet reached the end of their life either. This longevity is something to be commended, and greatly enhanced the score I gave this tea.
In the end, this is an above-average tea, but not something that I would recommend for a new tea drinker, an not really something that I would go out of my way to purchase.
So, I recently read an article about “Grandpa Style” tea preparation over at marshaln.com, so I decided to try it out with this tea. For those of you who don’t know, this means I put the leaves in a cup, and add more hot water when I start to get low.
The results were truly interesting. Because there were not discrete infusions, I experienced the full spectrum of what this tea had to offer. It was interesting to taste the subtle transition to the slightly vegetative-yet-sweet tea that it becomes in the latter infusions. Truly a great way for me to finish my day.
I’m pretty new to tea in general ,so it is rather difficult to express how this tea tastes. The flavor was only a medium in terms of strength, and it had a pleasing aftertaste. The scent of the tea was also unique, which simultaneously reminded me of flowers and roasted nuts. All in all, it was a very pleasing experience.
This was a rating of the first infusion, steeped for 3 minutes at 93 degrees centigrade.
A very pleasing tea. I actually had to brew it twice, as the first time the water was too hot, causing the tea to be very bitter. The second brew was great, and exceeded my expectations by a fair margin. used 180 degree water, and steeped it for 4 minutes.
I have to say, as this is my first foray into loose-leaf teas, everything actually turned out okay.