Thanks for this one, Andrew! I’m drinking the Birthday Roasted Oolong at the moment. It’s pretty tasty.
It’s like a cup of liquid pecan. Definitely mild, but in a good way.
“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
“So the highlight of the tea festival for me? Vanilla Matcha in….ORANGE JUICE. Yeah, i know. I would never have thought to do that but...” 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.
Liquid Proust’s magical sampler mystery teas 1 and 2. (“2004 raw” and “something-or-other mystery Chinese name”).
It’s very helpful to get a good selection of sheng pu-erhs as I’ve had very few, and most of them what I’d refer to as liver-stripping death teas. Haha, to be honest, I hadn’t even thought these would be sheng pu, I had simply assumed shu as that is what I think of when I think pu-erh. Here’s to trying something new.
The two samples I had today I had a few steeps of before giving up. Both had the same odd salty savouriness, almost like I’d used veggie stock or diluted sea water to brew them in.
I was given tea so I’ll drink it all even if it kills me.
(the reccomendation is a yes, if you are offered free samplers then why not?!)
Flavors: Chicken Soup, Musty, Salty
Fujian Shou Mei White Tea Ball from What-Cha
I received this as a mystery white tea. The tea comes in individually wrapped balls. I’m not very familiar with white and definitely not ones that come compressed into balls! The instructions recommend 1 ball/cup of 90C water for 1-2min. However, I wanted to try my new tiny 120mL teapot so I dropped used one ball, 90C, 30s, adding 10s each re-steep.
The wet leaves smell quite medicinal – reminds me of chinese medicine! Fortunately, the brew tasted a lot better. It tastes quite mellow and relaxing. There’s a hint of honey, nuts, and a slight astringency. Unfortunately, I didn’t get much fruitiness that was advertised on the package. However, this was quite a yummy tea!
Unidentified Dr. Tea from Gray Line Bus Tours
I’m guessing this little paper pot is rather old, because when I stick my nose in there to smell the dry leaf, I get practically nothing.
Got this in a strange swap, and I was expecting it to be the crap of crap. I was pleasantly surprised. There were some chocolate notes in there, as well as that tangy, leathery shou flavor.
The brew was smooth, with no astringency or bitterness. I might, however, have gotten a slight headache from it.
Flavors: Chocolate, Leather, Tangy, Tannic
Whispering Pines is recalibrating its Black Bear mix. The new mix isn’t in the system.
I got a preview sample from mtchyg, who is a fancy person IN THE KNOW.
Without a listing, I have no idea what is in this.
This is a very dark, strong mix. It’s butch as hell. It smells like tobacco and leather, and tastes like beef jerky and/or bacon. Some kind of meat, probably smoked. Did an animal die to make this?
I feel like I’m going to grow chest hair from this.
If you’ll excuse me, there are log cabins I need to construct, black bears to ride, and wild boars I have to tame.
Flavors: Char, Leather, Meat, Roasted, Smoked, Tobacco
It’s been beastly hot these last few days.
I had some concentrated hibiscus already brewed and decided to put it with some sparkling club soda, vanilla bean ice cream and a splash of lavender Torani for sweetner.
Can’t wait to do it again.
Flavors: Creamy, Hibiscus, Vanilla
A contender from the mystery group buy, all it says is “A piece of the 200g Iceland sheng ball from Aliexpress.” Hm. Mysterious. Smells like strong sheng, why not give it a whirl?
Wasn’t sure of the age, so let’s go light on the water temp, about intense oolong temp, fast bubbles coming up in the pot (too lazy to take exact temp today). Hm, starts of kind of not doing much, although quite a mouth drying feel to it for not much flavor for the first two steeps. Gaiwan smells very camphorated and unpleasantly medicinal. Hm.
And then things took a steep downturn. WTF, even more astringent and the tea smells kinda… smokey and…. tobacco-y. But not in the good way. The gaiwan smells EXACTLY like an ashtray. EW. As the tea cools, it tastes less like cigarette butts and more like gross medicine with a burnt tobacco aroma and gross smoker’s breath on the aftertaste. Dumped it out after this, couldn’t keep going, need to wash out mouth with bleach, ASDFLKJASDLKFJASL,
Flavors: Astringent, Leather, Medicinal, Smoke, Tobacco
I’m working on custom blending some of my own teas as gifts to a few tea drinking friends.
I’m currently tweaking the flavours a bit because one is too rooibos-y and plain, another is bitter (I think it could be the violet petals + crush walnuts). I managed to make two very good ones though. A jasmine white tea + decaf assam +dried fruits + peach matcha + whole rose petals and buds + chamomile mixture (which is absolutely delicious), and a spiced apple cider one which is dry, minerally, rooibosy, and tasted old and complex in terms of spices. The cinnamon, orange peel, apple peel, and ginger make it spicy and hot. I’m going for hot, dry desert and spicy, yet calm. You star trek fans out there probably know I’m referring to a Vulcan theme. I’m making blends called (ambassador) Sarek and Amanda’s Garden. Now I just need to perfect the other blends (P’Jem, T’hy’la, Amok Time, Kahm Savas, and Katra). I’m a big ST fan, and an even bigger fan of Vulcan culture. LLAP.
A Hong Kong-Roasted Three Stamp Shuixian purchased from @jayinhkg.
An evening tea session originally planned for earlier in the afternoon. Rich malt and chocolate aromatics and flavor notes. So super smooth and creamy with zero bitterness. This is some seriously good high quality Shui Xian. With a similar flavor profile, consistency and color of dark roasted coffee beans this is an expresso of teas. I rarely pair food with tea but tonight I paired this incredible tea with a delicious orange scone and it was a perfect match.
7g of dark chocolate colored leaf, 100ml Purion, 190F for 60s, 30s, 20s, 30s and climbing from there.
This could easily have been a temptation for a back to back session.
The dry leaf:
This is for Verdant Tea’s “Thirty Year” Tieguanyin. Probably not worth making a separate database entry for this because it likely won’t be available again. I bought some of this when I purchased their bamboo strainers, which I highly recommend, and I needed to add only a few dollars more to get free shipping. Thus I tossed this into my cart.
This tea is tough to judge because it has been heavily re-roasted recently. In fact it tasted like it was re-roasted right before I got it. Noticed some nearly char black pieces, the roasting is rather uneven. I mainly tasted the roast throughout with a slight sour note. The tea looked green once the roasting soaked off. I don’t think this is 30 year old Tieguanyin but with Verdant’s track record of misleading marketing lately I wasn’t expecting this tea to be as old as advertised.
On the plus side, it does steep quite a long time. I got 8 steeps before getting bored with the tea and it could have easily gone a few more. I don’t remember what parameters I used but I did use quite a lot of the tea.