4 Tasting Notes

74

Oolong literally translates to ‘black dragon’. Who knew!

Oolong teas, typically from China, are semi-oxidized teas meaning that after the tea leaves are picked, they are rolled and allowed to wither in the sun and thus oxidize in the aire libre. Oxidization produces the floral notes that characterize many oolongs. Se Chung Oolongs are oxidized for a shorter time than most other oolongs, thus lending itself more to a green tea style than a black tea.

The tea pours a golden yellow, constant throughout with grains of sediment collecting at the bottom of the cup. The tea shields its aroma through a floral coat like Poison Ivy, impenetrable yet irresistible to the casual tea purveyor. If you were to place the unfurled leaves onto a table and then roll your face in the leaves as if you were engaging with intimate areas of the temptatious super villain, you could better interact with the malty, almost caramel smells layered within the leaves themselves. Not that I would know, though.

Raising the mug to your speech-hole, you let the tainted water penetrate the cavity that is your mouth. The perverse liquid teases your taste receptors but, as the droplets trickles down the back of your throat, your buds on the tongue are left feeling unsatisfied. It has yet to be known whether this tea can finish or not. This is a sexual tea. Music pairing suggestion: the Yeezus album by Sir Kanye West.

Se Chung translates to ‘colorful variety’. How fun!

Preparation
190 °F / 87 °C 4 min, 30 sec 9 g 32 OZ / 946 ML

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76

No. 1 Tippy Orthodox GFOP Darjeeling. What the hell does that mean?

First, “Tippy”: tips, or buds, are the small unopened leaves of the tea plant – they are considered higher quality than the larger leaves of the plant and thus may be more expensive.

Next, “Orthodox”: recognizing how the tea is picked – either ‘orthodox’ (by hand) or ‘crush-tear-curl/CTC’ (by machine).

Third, “GFOP”: meaning Golden Flowery Orange Pekoe. -FOP signifies the highest grade of orthodox tea. The prefix Golden may be swapped with Tippy, Finest Tippy, etc. and usually depends on where the tea was grown.

Lastly, “Darjeeling”: simply a designation that the tea was grown in the Darjeeling district in Northern India. Darjeeling teas are usually, not always, black teas and may be categorized by their ‘flush’, which is determined by when in the year the tea was harvested.

Having said this, the tea pours an amber base with a golden gradient around the rim of the mug – a typical black tea coloring. The tea’s distinctive vegetal aroma reminds the taster of a time before the distractions and responsibilities of technology, a time when we took up our plows and returned to find a pot of this delicate, leafy tea on the woodstove next to the neatly stacked pile of logs from the prior day’s work.

Upon the first sip, the tea glides over the tongue, careful not to injure the tastebuds, and then leaks down the back of the throat. Akin to the popular Samuari chai blend at Teavana, the gentleness of this tea may appeal to a broad range of palates and may be comfortably used as an everyday breakfast tea. Lastly, the tea finishes just as neatly as it enters, providing a satisfying wetting to the mouth, and leaves the taster reaching for his next sip.

Preparation
Boiling 3 min, 30 sec

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37

I received a free 15g sample from my first order from Upton Tea. Que buenísimo.
Note: I recommend erring on the smaller side of the teaspoons (if you use said units of volume to measure your tea) as the CTC tea is a little more dense than other loose leaf teas. Thus, the Irish Breakfast Blend can quickly become bitter if you are generous with your servings or steep time; furthermore, it may help to let the water cool to about 205F before steeping as this may relieve some pressure on the tea and save it from bitterness towards you!

Drinking the tea neat:
The Irish Breakfast Blend pours a coffee black that emits a golden gradient halo along the concave meniscus of the cup. The tea, neat, produces a defensive odor akin to a lone cactus in the middle of the desert warding off thirst-hungry wanderers. The first sip aggressively fills to the roof of the mouth and seemingly attacks both the front and back of the tongue simultaneously. Waiting a few seconds, you find that the astringency of the tea swells the lips and inner cheeks – leaving you with a finish as if you had suckled on the Gumball seeds from the Sweetgum tree. The tea therefore tastes similar to coffee but with a more watery feel in the mouth. After having cooled down, the tea loses its biting potency and allows for a more gentle swallow.

Adding Milk:
Throw a splash of milk into the Irish tea and watch the thick liquid swirl as clouds do in a lightning storm until the reaction settles into a misty, ubiquitously caramel color. This tea with milk tastes just as coffee does with milk but retains its distinctive punchy smell.

Overall, this filling little tea when drunk neat may overwhelm those unaccustomed to black or assam teas. However, one or two teaspoons of milk helps to neutralize the astringency and bitterness of this tea and allows for a sweeter and calmer experience. Aside, this tea pairs perfectly with thick, creamy sides: I recommend a honey greek yogurt to go along with this breakfast tea for your morning.

Preparation
Boiling 3 min, 0 sec

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72

Short Note: I’ve been drinking teas for a couple years now, but I am just getting into the process of learning and appreciating the subtle tastes and nuances in tea.

Having said this, I do enjoy this robust green tea.

Preparation: As per the suggested instructions from upton, I used water @180F and (using an old teavana 32oz infuser) measured out 4 level teaspoons [2.25gram/cup; 1 level teaspoon, a unit of volume, ~= 2.3 grams, a unit of mass, for this tea; 1 cup = 8oz, therefore, I used 4 level teaspoons for my 32oz pot].

The tea pours a brazen amber-yellow color, and creates an earthy aroma with hints of a floral or vegetal undertone. Taking a quick sip, the tea attacks the front of the tongue but if you were to let it sit for 10 seconds on your tongue you will find that the tea morphs into a blank, viscous substance in your mouth akin to warm salt water. Upon swallowing, the tea regains its full flavor and the tastes impact the back of the tongue, providing a long smoky finish.

Therefore, this tea is a comfortable drinking tea but it may sour the palate after a longer session. The special grade gunpowder is best appreciated in smaller and longer sips, letting the tea rest on the tongue so that you may experience the fullness that this tea has to offer.

Preparation
180 °F / 82 °C 3 min, 15 sec

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