109 Tasting Notes
I REALLY enjoyed this tea. Very refreshing yet mildly vegetal flavor.
Dry leaves: The dry leaves are a deep green with lots of budsets. They’re rolled into loosely needle-like fashion.
Brewing: Strong vegetable aroma with a slight minty coolness. The tea liquer is extremely clear and green-gold in color. The brewed leaves look healthy and plump, and are largely unbroken.
Tasting: The early infusions are mild and sweet with flavors of cantaloupe and pomelo. The mouthfeel is extremely clean with a slight sparkling quality. As the tea cools it shows a more vegetal side with flavors of green bean and chestnut. Around the third steep, the tea gains a creamier quality with flavors of olive oil, hazelnut, and fig. After the fifth, the tea becomes very light and sweet with crisp flavors of edame and barley.
Thanks Teavivre for this sample!
Mmm, I tend to favor more subtle black teas, and this one fits the bill nicely.
Dry leaves: The leaves are small, black, and wirey with lots of gold/orange fur. They have a sweet citrus and sweet potato aroma.
Brewing: This tea definitely brews best (IMO) at a lower temperature than most blacks. The wet leaves have a rich aroma of chocolate and fall leaves. In early infusions lots of golden hairs piled up on my filter, almost clogging it.
Tasting: The flavor of the tea has a nice balance of sweet and salty characteristics. The early infusions are mild but brisk with notes of chocolate, sweet potato, peach, and charcoal. Surprisingly cool feeling for a black tea. Later infusions mellow out with fresh flavors of lemon juice, edame, clover leaf, and jaggery. The taste is sweet and slightly nutty throughout.
Thanks Teavivre for a great sample!
Dry leaves: The needles are slender and slightly green with very fine hairs. They have a very nice apricot-like aroma
Tasting: This tea is very crisp, mellow, and sweet! The taste is mildly fruity with flavors of apricot, honey, and a slight marine sea breeze salinity. While its definitely silver needle, its noticeably different from its Chinese counterparts.
So its been a few months since I bought this, my first pu’erh purchase, done on a whim with no research. When I bought it, it smelled, and tasted like, a moldy sack of mulch with just a tiny bit of mellow sweetness. I resisted the urge to throw it out, and let it air out for a while to see if there’s any improvement.
The bag still has a bit of mold smell, but now it also has a nice pu’erh sweetness. I decided to brew it in my gaiwan, because honestly I don’t trust it enough to let it near my yixing.
I did two quick rinses, brewed it up, and hey, not half bad! Not especially good, but much better than it was a few months ago (its actually drinkable) It brews a nice red color with flavors of raisin and cedar, but still has a bit of young shu flavor, as well as a touch of penicillin, but its enjoyable, and it was cheap at half price. It made seven steeps, which I guess isn’t too bad.
Honestly, its not a very good value when you can get an awesome Menghai Red Rhyme or Yunnan Sourcing mini-cake for a similar price. If you do buy this, prepare to let it air out in your closet for a few months.
It IS an acceptable, drinkable tea now, which is much better than it was when I first tried it :P I would give it a better rating if it had come tasting like this, but a much lower one had I reviewed it when I bought it, so I feel like 60 is a reasonable midpoint.
Tiguanyinathon Pt. III
Early steeps: The first steep is very creamy has a nice balance of sweet and savory qualities with notes of cinnamon, collard, and Brazil nut.
Middle steeps: Savory, salty flavors are dominant here. There is a strong but pleasant parsley flavor and a very slight floral note.
Later steeps: Around the sixth steep, this tea starts to shine. It has a nice, creamy texture with a more prominent floral flavor that reminds me of thick leaved, bulb growing flowers. The saltiness is still there, but it is smooth and sweet with a soothing almond milk flavor.
Tiguanyinathon Pt. II
I actually wrote this earlier today, but the weather outside was too gorgeous to pass up! A cold front came through the other day and it really feels great. I Spent a few hours skating and few just sitting on a bench reading a book. :)
Early steeps: The early steepings have a tropical notes of pineapple and coconut, and a floral wisteria flavor that is very light for a Tiguanyin. Blindfolded I would have a hard time guessing if this is a tiguanyin, a Taiwanese oolong, or some combination of the two. It has a velvety smoothness that I’ve only ever tasted in sliver needle.
Later steeps: The changes in this oolong were less defined than some. A clean grassiness, and hints of honey and paprika appeared. The silver needle mouthfeel was replaced by a more milk-like creaminess. While I LOVED the early steeps on this tea, the later ones were good, but not particularly special.
Sort of in the spirit of the “Saturday Sipdown” I’m going to be tasting the Verdant spring, summer, and autumn Ti Guan Yins sent to me by Autumn Hearth and maybe even some other TGY’s I have sitting around. :)
Early steeps: The early steeps are sweet and smooth with a nice, milky texture. The flavor is slightly floral and reminiscent of honeysuckle, and I also get notes of pumpkin and hazelnut. The leaves opened up really fast! By the 3rd steep they were almost completely unfolded.
Middle steeps: In the middle steeps, the floral sweetness was largely repaced by savory chestnut flavors, and something that reminded me slightly of turmeric (though that might have just been my cooking) :)
Later steeps: Around the sixth steep, the floral notes return to balance out the savory. These later steepings are well balanced, and have the flavors of the earlier steeps, but I also begin to notice new flavors like parsley and vanilla, a slight cooling effect like mint, and a cake-like fluffiness.
Wow, this is delicious! Tastes like a mix between an oriental beauty oolong and an Indian black tea, which I suppose is exactly what it is! Sweet, peachy, creamy, and a pastry feel with touch of cinnamon and vanilla.
If peach cobbler were a tea, it would be this one :)
A nice, slightly different Yunnan black! It has a deeper, charcoal/cocoa flavor than other Dian Hongs that reminds me a bit of Fuijan blacks and the Sumatra Black Pearl from Mountain Tea Co. Instead of the sugarcane/rum type taste of some Yunnan’s I’ve had, this reminds me more of Israeli date honey or a malty Belgian ale. Its also very infusable, first black I’ve had to last an entire kettle of water.
More in depth review to come, I’ve got a headache and feeling a bit woozy today for some reason :(
Thanks for the sample, Garret!
My first thought when taking a sip of this tea was “Wait, is this the right tea?” I had a few shu pu’erh samples airing out in small cups, but this one looked distinctly different, being the only loose leaf. Yep, this is the right one, but how can a 2011 pu’erh taste so clean?!? Despite its young age, there is little fermentation flavor left in this tea. :)
Early steeps: Being this was a young shu, I was fully prepared to set aside the first steep or so for pouring over my yixing, but I decided to take a sip, and it was remarkably clean and smooth. The main flavors that I picked up on were milk chocolate, cream, and white peppercorn. Sure there was a bit of off flavor, but for a tea less than two years old? This is amazing!
Middle and later steeps: The warm, creamy flavor continues, and I start to notice some bready flavors as well as a sugarcane note that reminds me of a Yunnan black. It is malty and delicious. I didn’t find the flavor to be especially complex, just sweet, smooth, and enjoyable. Perhaps more will come with age.
This is a very soothing pu’erh and would make a great “happy place” tea :)