62 Tasting Notes
A clean and crisp taste, this is the best white tea that I have ever tasted. What’s even better is that it can be steeped 5+ times easily. Today I steeped 6 times, starting at 30 seconds and eventually working my way up to 6 minutes. The complexity of the taste changed, but I never felt like I wasn’t getting a good cup.
Anyway, this is the first and possibly the only tea that I will give a perfect rating.
This is a full bodied long jing that tastes great!
I was never a fan of scented teas until I tried this white tea from Shang. Pao Blossom is probably the best floral scent and taste that I have experienced. Shang makes this using his silver needle king grade leaves and the pao blossom is allowed to infuse into the leaves about 3-4 times over the course of the tea making process.
This tea has a nice bold, nutty taste to it.
I really enjoy this yellow tea. A great way to relax and de-stress.
Buddha’s Tea by Tea Trekker is a fantastic tea. It has beautiful long needle-like tea leaves that dance as you brew the leaves. The taste has a very refreshing, sweet taste, similar to what you might find in a dragonwell but with a slightly less nutty taste.
Not quite as good as the Golden Needle King that Shang offers, this is still a good black tea. Since Shang makes all his teas from white tea leaves they are all much more subtle and smooth rather than strong and robust. This one is no different, and although you can taste the smokiness that comes from oxidation, you can also taste the underlying white tea that was used to produce this.
This tea isn’t bad, but it isn’t really good either. It’s got a very sweet taste without any grassy aftertaste, and it has a slight charcoal taste to it as well. While I wouldn’t describe this tea as bland, I also wouldn’t describe it as distinctive either.
This is my first real venture into Gyokuro. I’ve tried it before, but when I last purchased gyokuro I was still in the naive mindset that all green teas are brewed the same way (3 min, 180 degrees), and so I’m pretty sure that I butchered gyokuro the last time I had it. That being said, I now have learned that most gyokuro are steeped at extremely low temperatures (this one I steep at 104 degrees!) which brings out a completely different taste than you get at 180 degrees and I also brew it in a little kyusu now.
In this case you get a very sweet taste with slight vegetal hints, but not nearly as much as you would get at higher temperatures. The flavor is so different to me that I really don’t know how to describe it right now, but when I have a chance to try more Gyokuro, I’ll make sure that I report back