117 Tasting Notes
The leaves for this fine tea look like Darjeeling teas. Loose and colorful, they’re choppy looking large leaf particles. The aroma from these dry leaves is light and airy. It reminds me of jumping in piles of raked leaves in Autumn as a kid.
When brewed the leaves produce a light orange liquor with a lightly honeyes aroma sweeter than that of the dry leaves.
The brew tastes just as the tea smells. Like leaves in Autumn. The texture is easy but with some astringent bite and a long drying tail.
This tea’s leaves are perhaps 1/2 inch long at most. The dark forest-green leaves have some lighter tinting in spots that make them very nice to look at. The loose leaf aroma is smooth and deeply vegetal with only slight hints at the bergamot fruit’s citrus.
Once brewed the leaves produce a smooth, even keeled brothy aroma and a clear yellow liquor. With scents of spinach and avacado this lightly vegetal tea smells very promising.
Drinking this brew is a pleasure. The smooth vegetal notes flow over the tongue lightly. It almost reminds me of a light oolong. You catch the oil of bergamot in the finish more than the initial sip. This is a well balanced tea.
This tea produces a beautiful bright gold liquor. The steeped aroma isn’t powerful but it is heavy and reminds me of boiled cabbage or brussels sprouts, but without the sweetness.
This tea is extremely astringent for a white tea. The ‘singe’ from the brew lasts a very long time as well. This overbearing astringency makes it difficult to capture a flavor profile.
I didn’t particularly enjoy this tea. Without a flavor profile to keep my palate entertained all that was there was the sting from the astringency so potent in this tea. While the brewed aroma was pleasant, the palate profile was not.
I cannot recommend this tea to anyone at this time. Perhaps I received a low quality batch. When I travel to China I will seek out this brand to give it one more shot.
Not quite what the name implies, these leaves aren’t actually pearls at all. They’re light whispy dark green leaves with plenty of visual character. The aroma is light and vegetal, smooth and savory. Hints of fresh spinach with the sweetness of steamed bok choy.
When you brew this tea, you get a clear yellow liquor with an aroma that’s pleasant but lacking in additional subtleties compared to its dry counterpart. This isn’t necessarily bad though. Predictability and consistency are the stalwarts of perfection.
The flavor is light and thin at first, but seems to gain weight through the sip. There’s no astringency here. Instead, you’re presented with a very smooth brew. Overtones of steamed bok choy take the forefront while hints of a buttery sweetness seem to pop in and out.
This tea literally looks like grass. The mixture of deep and bright greens is a stunning visual. This is especially captivating when paired with the sweet grassy aroma which contains notes of baby spinach and artichoke.
This tea seems to be shade grown and the loose material does have lots of smaller leaf particles amongst the larger leaves. When brewed the tea produces a lightly cloudy bright green liquor.
The steeped aroma equally light and fresh, containing less astringency than when dry and this seems to allow the sweeter notes to emerge in greater force.
When drinking this Kagoshima Sencha it’s important to note the swirl of sweet and bitter on the tongue. This convalescence makes for a wonderful palate pleasing brew.
The loose leaves are very small leaf particles. Different shapes, and different sizes but all the same dark color with occasion bright stem pieces visible throughout. The dry aroma is light but fresh with hint of a honeyed edge amidst its Autumnal overtones.
Once brewed this tea creates a very dark russet liquor. It’s almost so dark it would be opaque, but you can just barely see through it. This tea creates a light, malty aroma with hints of chocolate and honey.
Once on the tongue the tea attacks out of nowhere. The dry and wet aroma are both light and don’t provide much hint of the aciditiy, astringency and pucker this brew actually has. This is almost worth of a breakfast tea blend the British would enjoy.
With an easygoing black tea and lots of very large coconut shavings you know what you’re getting when you steep this tea. The dry aroma is almost completely of bergamot with faint hints of coconut sweetness.
Once brewed this tea produces a deep auburn liquor. The aroma is more subdued which helps the coconut come through a but more. Light hints of caramel pop out as well. This tea has a bit of pucker but relativeley low astringency considering. But the flavor profile holds no surprises. This is a bright coconut Earl Grey through and through.
One brewed the leaves produce a light amber-caramel liquor. The steeped aroma more savory than the dry aroma if that can be believed. The roasty nuttiness of this brew has some weight to it, almost meaty.
With a smooth feel and overtones of roasted vegetables and a honeyed edge you’re drawn to savor this tea’s product. Once past the initial palate sensation I noted more vegetal nuance with each sip.
While not astringent or puckery this tea has a long vegetal tails which grows lighter with each steeping. You can expect a good three or four steeps from this tea before any notable flavor degradation kicks in. I used a good seven or eight steeps before I was essentially drinking water.
A jagged bancha blended with sesame seeds provides a visual more natural than I thought at first. The aroma is roasty and sweet with hints of a more savory flavor profile.
When brewed the leaves produce light yellow liquor partially clouded by some dusting from the loose blend. The steeped aroma is lighter, slightly sweeter with more prominent nutty tones and a more subdued roasted profile.
On the palate everything comes alive. Clear spinach and artichoke flavors pair with the roastiness of the sesame and the nutty flavors to create a well balanced and nuanced flavor profile.
While there is a slight bit of vegetal astringency it’s only on the initial part of the sip and is quickly balanced by the other pieces of this teas’ profile.
Long thing lightly twisted green leaves roughly an inch and a quarter long are what make up this tea. The dry aroma is light and sweet. The lightly floral scents remind me of a hillside covered with flowers.
Once brewed the leaves produce a light yellow liquor. The color makes me think of honeycomb for some reason. The brewed aroma is smooth and sweet. Hints of butter and honey are present with the floral overtones.
The flavor is also smooth. The liquor literally coats the mouth. While there is some drying at the tip of the tongue, there’s no astringency to speak of. Butter and honey come through nicely in the texture and flavor profiles. The flavor is less floral than the aroma.