Norbu Hong Mao Feng black tea w/roasted mate. 3:2. It’s not bad.
“Yes, I drank tea today. Yes, I am lazy, but I was also busy all day, so in an effort to not post lame reviews about teas I drank hours ago, & have reviewed plenty of times, I am once again...” Read full tasting note
“I’ve had people over all weekend. My bridesmaids got tired of my avoiding wedding planning so they have descended on me and are keeping me hostage until i make decisions and spend time with...” Read full tasting note
“Labelled: Anhua Hei Cha 2009 Aged Black. From Dexter. Thank you! I have no idea what this is. So of course I decided to try it! It’s pressed like a cake, and although I left the largest pieces in...” Read full tasting note
“Since I’m in the neighborhood, I stopped by press tea and had the Wild Himalayan Black Tea. Last time I had it with cream and I felt I couldn’t properly gauge how the pressed tea...” Read full tasting note
Company description not available.
The dry leaf aroma is sweet and floral. It’s also almost fruity. The brewed tea aroma is a floral green oolong. This is my kind of tea!
I got this sample from a co-worker/friend. I have no idea what company this is from as the red, vacuum sealed package is only covered in kanji. I tried translating 茗典茶藏 and determined it says: “tea for ceremony, tea to have.” Anyone come across this before?
The leaves fully unfurled after the second infusion for two minutes. It’s a shame I can’t identify the source because this is a great tea! The leaves have more stem attached then I’ve ever seen before, but the resulting tea is delicious! It’s probably an unflavored milk oolong. This second infusion is creamy! Mmm, yum! This is soooo good! It’s really hitting the spot. I’d rate it a 92.
Bagged houji-cha. Made at work with microwave boiled water (not having a hot water dispenser kind of sucks…)
This was good. First time having a roasted green tea and I was struck by how oaty it was. Reminded me a lot of oatmeal without actually tasting like cereal. This was interesting enough to warrant revisiting … perhaps with a loose leaf version.
Another random one that is so good. LP granted me some Wild Dian Hong from Berylleb, and man, it is pretty great. In terms of taste it is actually closer to a Loashan for me having weird berry notes, some almost like lychee. Definitively sweet in every steep, with more pronounced chocolate in steep 2 at fifty seconds, and caramel in steep four for me. So glad I have a decent amount of this. Got a little buzzed on steep 1. Thank you, Andrew!
This is a random sheng from my W2T goodie bag. :) The wrapper it came in had no English clues for me, but did include the number “2008”, so I was wondering if it was another aged sheng, but this doesn’t taste very aged to me. None of that earthy/musty character at all. The wet leaves are mostly an olive green colour, some a bit mottled with light brown, and a few noticeably darker brown leaves mixed in. They are pleasantly aromatic and zingy – even many steeps in, I like sniffing the leaves in my gaiwan after pouring. The tea liquor brews up a light to medium gold colour, and it has a fairly bright, tangy flavour. I kept the bitterness at bay by sticking to 80-90deg water and ~20 second steeps many times in a row. There is a slight softening and complexity (compared to the 2015 shengs I’ve been drinking recently), and I remember getting some interesting muted floral notes about 5 or 6 steeps in, but other than that, not much beyond “hi I’m a sheng!!”. There is the sweet coating on the back of my throat, but not much sweetness in the actual sip. I’m getting a moderate amount of astringent drying on my inner cheeks. Having said that, I keep compulsively steeping and drinking this over and over, so apparently all the bitterness and astringency is no barrier to my enjoyment of this tea, lol. :) I’m actually finding it a bit energizing, which is a nice change of pace from all the teas that keep making me want to have a nap (secondary theory: the time of year is what’s making me want to have naps constantly). I’m so confused by all these bitter/astringent teas I keep drinking, when normally I love me some sweet, smooth, creamy teas (black, green, oolong, etc). Ahhhh, I think I’m being bitten by the puer bug, this is so, so unfortunate, lol.
Today I’m drinking the 3 Dahongpao teas from the Aug/Sept White2Tea club. I’m putting this here because I don’t want to do them separately. I will review the Qilan teas separately though.
Fresh DHP (4g)
Really interesting aroma. Tangy? Intensifies w/ wet leaf. Smells like candy actually.
The brew is much milder than I thought it would be. I’m kind of surprised at how much I like this tea. It’s really quite mellow. No astringency, lovely light sweet aftertaste. Not having had many (any?) DHP’s, I have no point of reference for this tea. Is there a light smokiness I’m detecting in later steeps? (I’m on #3 right now). Another reviewer said burnt sugar. Yes. I was thinking caramel, but not as sweet. So burnt sugar fits the bill. I’m not really overtaken by the roast on this one. I’ve had other wuyi oolongs that were much more in your face with the roast. Not so this one. Steep five is weak; tea is losing its oomph. Let six sit a bit longer and the tea liquor is dark but the flavor has definitely faded. Becoming more mineral/meh.
8 years aged DHP (~3g)
Oolong owl said the dry leaf aroma is “car tire.” Which is hilarious and spot on. Not pleasant at all. Wet leaf aroma is much nicer though. I don’t know, I’m not getting as much flavor out of this. Weird. Maybe it’s because I just ate? I probably should have waited a bit. I’ve had two steeps. I think I’ll put it aside for a bit and come back. Ok, I did come back about an hour later. Still not feeling it tbh. I mean, it’s ok, but just that. It’s the like the fresh with the flavor and intensity turned down from 9 to like, 4.
5 years aged DHP brick (~4g)
The brick itself has no discernible aroma, but the wet leaf smells fantastic. The burnt sugar aroma is very strong, very much like the fresh DHP actually but a bit more intense. The flavor is just so good, deep, rich, and roasty but sweet. My mouth is coated with a sweet mineral aftertaste. Mmmmm sweet rocks. I would buy this if I could; it is my favorite of the three. I will say the flavor drops off a bit for me after the first several steeps though.
One thing I have learned over the course of my tea journey, and specifically with these oolongs (including the Clover Patch, which I reviewed separately a few weeks ago) is that I am not one for subtlety when it comes to flavors. Most days I like a tea to announce its arrival with four-part harmonies and a horn section. I don’t know if my palate will become more “refined” in time, or if this is just the way I am. Anyway, I continue to completely enjoy the w2t club. Initially I thought it would just be something I’d do for a few months, now it’s already incorporated into 2016’s tea budget (which I’d already spent by July 2015, but whatever…)
Tea leaves: https://instagram.com/p/70W9e7GgMZ/?taken-by=curlygc
Clockwise from right: fresh (more defined, long, slender, beautiful. 8 Years aged: similar to fresh but more chopped up. Brick: chopped like shou. Chopped Shuey? (I’ll see myself out)
My dad works at a tech company and when they have employees come in from Asian countries, they often bring gifts. One of the gifts was a tin on tea from this guy that has a small tea farm. From what my father said, it was a side hobby/project that the man had. My father isn’t a fan of tea, but graciously accepted the gift and passed it onto the biggest tea fanatic he knows. Lucky me! I can’t read any of the writing on the tin, so I don’t really know anything else about this tea.
It looks like a dragonwell, so I steeped it for two minutes at 175. It is very buttery, a little sweet and a very light grassy/hay taste. As the cup cools I get a little bit of a mineral like taste in the end of the sip, which could very well be my water source. This tea is so light and tasty!