I’m having a really nice leisurely day with my man, Tony. I drank this tea while I was fixing breakfast, & sadly, I’m still having a hypersensitivity to bitterness, so it wasn’t as fruity & tasty as I know it to be.
“I'm having a really nice leisurely day with my man, Tony. I drank this tea while I was fixing breakfast, & sadly, I'm still having a hypersensitivity to bitterness, so it wasn't as fruity & tasty...” Read full tasting note
“So I'm indulging a bit...I took his out of the cupboard to try this morning. It's one of 8 teas that Terri and I shared on my half of the world. This one was picked because it smelled the least...” Read full tasting note
“This is the premium version and is sweeter, lighter, fruitier, and more buttery than the other. Can’t go wrong either way. This one seems like a cross between a Taiwanese Assam and Yuchi Wild...” Read full tasting note
“Thanks to *Sil* for sending me more samples of TTC black teas! I still have never gotten around to ordering tea from them, so it's nice to try some more. I've tried #147 before (also from Sil), so...” Read full tasting note
Back in November, when we were investigating the New Hong Yun TRES No. 21 and the Wild Sancha teas of Yuchi Township, we had the opportunity to taste a wonderful Lot of Superior Quality Assam tea that we simply couldn’t leave behind us. Here it is! How does it differ from our Lot 147 will you ask? To make things simple, it is like Lot 147 but simply one good notch better and more expressive on all counts. More aromatic, with jammy sweetness and thickness in body. A wonderful alluring fruity aroma enthralls the taster and invites you to bring the cup to you lips. Wow, this one is tangy! It immediately captures the attention of all your taste buds with a sharp attack that plateau’s nicely and is very enduring. The tannins are present but not aggressive. All this good structure serves its purpose very well, by supporting the fruitiness and sweetness of the taste and aromas. We’ve found through our multiple cuppings that it is a tea that modulates quite a bit depending on how you make it. If we recommended our Lot 147 for English style black tea drinkers, I think this one has to be the ultimate choice for a dash of milk.
Note on March 14, 2013: Simply put, this new Lot 154 is even better than L-140 described above.
Style of tea – Formosa Black Tea
Picking Date – August 2012
Oxydation level – High
Roasting Level – Light Oven Roasting
Terroir – Sun Moon Lake
Administrative Region – Nantou County
Picking Style – Hand Picked
Varietal(s) Used – Taiwan Assamica, TRES No. 8
Garden Elevation – 800 m
Company description not available.
Sun Moon Lake Premium Grade Assam Black, Lot 269Taiwan Tea Crafts
Sun Moon Lake Assam Black Tea, Lot 147Taiwan Tea Crafts
1982 Sun Moon Lake Aged Black Tea, Lot 220Taiwan Tea Crafts
Sun Moon Lake Black TeaForuntay Tea (ChineseTea-Shop.com)
SUN MOON LAKE BLACK TEAFONG MONG TEA SHOP
Sun Moon Lake Hong Yue Black TeaT-Oolongtea
So I’m indulging a bit…I took his out of the cupboard to try this morning. It’s one of 8 teas that Terri and I shared on my half of the world. This one was picked because it smelled the least like Stacy’s mountain black that is out of stock until August.
Colour me impressed with this one! It’s a little lighter feeling than I expected, but I think that’s because I was a bit light in both my tea and my steeping time. I’m playing these ones by ear so that’s to be expected. This is not your usual malty Assam. Instead there are chocolate notes and jam?? Something fruity like in any case. I can’t quite put my finger on it but it is delicious! I’m now looking forward to trying the rest of these from Taiwan tea crafts even more!
Thanks to Sil for sending me more samples of TTC black teas! I still have never gotten around to ordering tea from them, so it’s nice to try some more. I’ve tried #147 before (also from Sil), so I decided to try this one and see how it compares.
I am out of practice brewing these long, spindly Taiwanese black teas. At one point I had a decent eye for dishing out leaves but apparently I’ve lost it. I decided to use the entire sample in my mug, but I probably should have split it up a bit. Actually a shorter steep by only a minute might have solved it. The tea was ever so slightly bitter and just overall very strong (I realize this may be how some people like their teas, haha), but I thinned it with a bit more hot water and it smoothed out most of the rough edges incurred by steeping that much leaf.
I found this tea to be overall quite tasty and a pleasant cup to drink. A bit fruity, a bit malty. I didn’t have the same reaction to this one as I did to #147, but to be fair my steeping may have something to do with it. This one has more of that character of most Taiwanese black teas that I don’t particularly care for; that je nais c’est qua, but not in a good way. It’s not enough to make me dislike the tea and I would happily drink another cup, but it’s not something I love. Glad to have tried this, though!
Ohhh, all I can say is this is a nice, nice tea—so nice I’m too busy enjoying it to think. My gosh. I like how the brassy elements one might wish to have smoothed out in a typical Indian Assam are indeed gentled or just plain not there thanks to the (what’s often for me too subtle, mind) Taiwanese style, which in turn gets amplified when given the backbone of a substantial general tea type like Assam. Wow I didn’t write that well. Hrm. The second steep yields more chocolate, delicious.
I’ve been impressed with Taiwan Tea Crafts (and grateful as always to Steepster—ain’t no way I’d have learned of them otherwise)—I love that they offer fancier teas in reasonably small amounts that make them a possibility for me, and that they have promotions and fair shipping policies if you want to try before you commit. And even when one of their teas proves generally not something I’d reach for often given my own proclivities, I have yet to encounter any where the care and quality (indeed, the craft) in producing the leaves wasn’t readily apparent from dry leaf aroma to finished cup and unfurled leaves. And some have knocked me completely off my socks (that one Red Jade!) with qualities I’ve never tasted together in a single tea before. We’re so lucky to live in this age when incredible tea is being crafted so many places AND thanks to modern transport and the internet etc. someone in a place as un-hot-tea-focused as the US has ready access to some of said tea. AND can learn and trade notes with fellow fans to boot. Awesome.
Speaking of, the dry leaf aroma on this one is a splurge. It’s rich and grapey, deep without being cloying like so many sweet grape-smelling teas. And the appearance of the wet leaves! Big and gorgeous, with these ripples of brilliant brighter red streaks here and there. I am surprised sometimes how often big, beautiful leaves can sway me. Admiring them makes tea even more of a pleasure.