405 Tasting Notes
Oooooh these rose petals are gorgeous! They were pretty enough in the dry leaf, but by the time it finished steeping they had unfurled across the surface of the tea. There’s a lovely true rose scent to the aroma too – no fake flavoring here. I keep inhaling the hot mug because it’s not cool enough to drink yet! Which makes me notice htat there’s a dark chocolatey note too. Yum yum yum.
I didn’t really notice the bergamot in the smell, but I do when tasting. And now I’ve just got the words “Oh wow, this is so delicious” running on loop through my head.
This is intensely well balanced: rose and bergamot/citrus bringing out the dark chocolatey tea. I noticed the rose and chocolate most at first, but getting through the mug I note that there’s lot of sharp citrus on the front end (when I first sip), then the bergamot lingers a bit as the chocolate comes in more on the aftertaste.
Can you tell that I love the chocolate in this Laoshan Black?
A++, might buy more, except that this is so distinctive I don’t know how often I’ll be in the mood to drink it! It’ll be interesting to see how quickly I go through the half ounce sample.
Saving the 2nd and 3rd steeps in the frige for tomorrow!
Oh yum, the chilled later steeps are light light and citrusy and rosy; much less chocolate, but you can still tell that there’s black tea in there. This would probably be even more delightful with honey, but certainly doesn’t need it.
2tsp, slightly rounded, 6-8oz water, added 1 minute for each steep
Brought this in to the office to try Western style today. I didn’t mention this in my last note, but the dry leaves are really pretty. Big and twisty and dark, but then there are a few silver needles scattered throughout – it’s a beautiful contrast.
The brew is a little harsher with this style, but also heartier and tastes more like a black tea to me. The aftertaste is slightly smoky.
The third steep (1.5 minutes) was pretty weak, so for the fourth I upped the time to 3 minutes, and the fifth was 5+ minutes
4th steep was still weak for my taste, 5th was quite nice
Overall, an interesting change for a breakfast tea, but probably not one I’d buy a stock of, personally
Oh wow… from the aroma of the dry leaves I was expecting this to taste a lot like the Laoshan black, but it’s much richer and smokier – maybe that’s the pu’er, or the Big Red Robe? I don’t know, but I like it. I can taste the oolong for sure, but not a lot of caramel or vanilla on the first steep; on the second the caramel started coming out, and the oolong is still prominent. I don’t know my pu’ers well enough to pull out either of those flavors. There is a solid cocoa flavor, thanks to the Laoshan.
This has a stronger flavor than the two straight black teas I’ve had from Verdant (Laoshan and Golden Fleece), which I like. As a breakfast tea, it certainly makes me more willing to face the day, if it means getting more tea like this!
On steep 10 or so, I found this getting unexpectedly creamy. I hadn’t noticed any cinnamon in the flavor, but my mouth is convinced I’m drinking a light chai. Nifty!
gongfu style, 3g leaf to 3.5oz water, steeps starting ~5 seconds
This is such a treat. So silky smooth I’d hardly recognize it as a Yunnan black. I don’t think I can describe it better than anyone already has, but I’m on steep 12(?) and it’s still going strong. I’ve just been enjoying all day. This doesn’t have the kick I usually get (and enjoy) from Yunnan blacks, but it is a great way to delve into the flavor.
Between how much of Rishi’s China Black I’ve been drinking, and the deliciousness of this one, I decided to rechristen my one (barely used) yixing pot – I got it from Samovar, and made Maiden’s Ecstasy in it once or twice, but I’m just not that into puerh (yet), so it’s been sitting unused in my cupboard for awhile now. Sad :( So today, I boiled it in fresh water for a while, then let it soak in a pot with a couple steeps of the Golden Fleece and some China Breakfast. I’m excited about this change!
I brought this to work, which means brewing Western style, which always makes me feel guilty with really nice teas. So, I decided to at least follow David’s direction on how much leaf to use. But then, the steeping time seemed… long, compared to the tea water ratio, so I stopped it a bit early (when there was already a deep coppery-red color to the tea).
That’s probably more than you all needed to know, but it’ll be good for my reference :P Compared to the gongfu style, this tastes much stronger and sharper. As it cools, it tastes more like a dark oolong than a black tea, with a very bake-y flavor.
Still sweet and chocolatey, very little bitterness (but more than there was gongfu style), very drinkable plain. I’m optimistic about later steeps evening out the strength.
1 tbsp leaf, 8oz water
ETA: Steeped this 4 times – the strength was more in balance on the later steeps, but it continued to taste more like a dark oolong than a light black to me. It was good, but I definitely prefer the gongfu method for bringing out all the flavor details.
I picked up a tin of this on sale at Cardullo’s a few weeks back and have been going through it at a good clip. I’m not a big fan of melons in fruit form, but as a gentle flavoring on white tea it works quite well. This is no candied watermelon either, more like a squeeze of fresh honeydew into the mug.
I haven’t been drinking a lot of white tea lately, so I don’t have anything nuanced to say there. This is, in fact, why I keep this one at the office – the fact that it’s flavored means I don’t feel as guilty when I can’t brew it just so and give it my full attention (which for white tea I normally would). Every tea has its place!
She’s fruity today, and I keep wanting to describe this like a red wine, so here you go: there’s a strong tannic backbone, and some dryness as I swish around my mouth, but not as much as you’d expect from the strength. I’m getting an impression of stone fruit, but nothing really distinct – maybe plums? Cherries? And a bit of dark honey flavor too. This is a little on the dark/dry side at first, but well-balanced by sweetness overall.
It continues to be a good morning kick-in-the-pants tea to drink straight. I should really try it with milk sometime too.
This is a good bedtime tea, sweet and soothing. I can taste the other herbs, but they’re not overpowering (as in many herbal teabags, for me) – the predominant taste is caramel, with maybe a bit of barley and chamomile. No licorice flavor! Yay!
Very good for a bagged herbal tea – will likely buy more whenever I see it on sale.
This is the 2012 Spring Harvest.
Tiny, gently curled dark green leaves. The first steep smells lightly green, and sweet. Sugar snap peas is not a bad way of describing it – it’s a fresh garden green, but not the rich heaviness you get in summer. I’m not getting creaminess or milk, exactly, but it does seem to fill my mouth in the rich way of fresh milk. The second steep has a richer flavor and color, and makes my mouth water.
Finishing the first two steeps while eating some leftover homemade pasta alfredo seems almost blasphemous… but they go really well together :D The heavy cream sauce is making all of the light green tea flavors more distinct in comparison.
2.5g leaf (about 1 heaping tsp) in my 3.5oz glass teapot, gongfu style
This lasted well through six infusions, adding a couple seconds for each, and started getting weak around the seventh. I think I’ll steep one more time – longer, a minute or two – then see if the leaves are indeed a tasty snack!
ETA: the last steep was still quite mild, but the leaves were tender and sweet, not the least bit bitter (as I expected). I’m not normally a leaf chewer, but if you are I’d expect these to be a tasty treat!