207 Tasting Notes

75
drank Bi Lou Chun by Herb & Tea
207 tasting notes

I used this tea in the inaugural brew for my first white porcelain gaiwan and it was incredible. I’d never coaxed that much character out of a teach. Rich, earthy, filled with dew and fresh juice, a bit of straw, very light bamboo and charcoal, with a nice planty edge. And so brisk and rich.

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95

Wow. This tea is incredible. I’m so glad to have finally found and brewed a young sheng pu-erh that blows my mind. It’s so delicate, rich and delightful. I’m only on the second steep and I just can’t believe how good this is compared to the other handful of pu-erhs I’ve tried. It’s got an amazing blend of raisins, leather, herbs, spice, cotton, chamomile, dry wood, and sweet flower blossom. The texture is impeccable. And the qi this tea carries has my head floating in the clouds. Wow.

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90

A still juicy, straw-fresh cup, with a bit of strawberry and some peach. So easy drinking.

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25
drank Sencha Overture by Adagio Teas
207 tasting notes

Somehow improved…and I’m brewing it better. With 160F water for 30 sec, this produces a juicy cup with some nice chestnut, warm milk, and bright greenness.

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63

Still steeping. This oolong thins out pretty well by the third steep, but is still drinkable. And the leaves look oh-so-nice.

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63

I brewed the last 10 gram of this I had in a 6 oz session. The liquor that resulted is a vibrantly clear yellow-green, with a dense perfume of lilac blossom, hibiscus, and sesame oil. A bit of blue crab meat scents through. The mouthfeel isn’t as dense and juicy as I would like, but this is a nice light cup with lots of floral character.

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65

Last of this lot. Still holding on, despite being almost a year old. Lots of honeysuckle, lavender, chamomile. Very gentle.

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51

Five steeps yesterday. Five steeps today. This has got a nice green quality to it, but it’s still very young. A bit of menthol and mint develop mid-palate, but overall it’s a generally quiet cup.

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51

I got a 2 oz. sample from puerhshop.com. Just into the first steeping and it’s a little straw-like and bland, but I’m seeing some potential for future steepings. More later.

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Profile

Bio

Exploring the world of fine Chinese and Japanese teas, my favorites include: sheng pu’er, moderately roasted oolongs, gyokuro, shincha, and high quality, artisanal whites and greens. I don’t subscribe to any particular style of brewing, but incorporate elements from traditional techniques to brew the best tea possible. I also seek to share the joy that tea brings me with others, but am really rather introverted.

Location

Peace Dale, Rhode Island

Website

http://tea.theskua.com

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