136 Tasting Notes
I’m not dead! But it has been forever since I’ve posted a tasting note, first due finals, then to my computer charger burning out, and then just spending time with friends and family back home.
This is a really tasty and interesting tea! The dry leaves are very green for Chinese tea, and there’s quite a lot of stems mixed in. When dry, the leaves look like they’re shredded or torn up, but once wet the reveal the smallest, tenderest tea leaves I’ve seen with a translucent, emerald green color.
The flavors are interesting, too. Notes of brown rice, grass, honey, and a sweet ginseng aftertaste. Blindfolded I’d guess I was drinking ginseng flavored kukicha. Fairly resteapable, but not extremely so. The brewed leaves are super tender and make for good munching.
Overall pretty nice, and completely different from what I’d expect in a Chinese green.
Man oh man, I recieved this sample from Teavivre quite a while ago. I brewed it a few times and wasn’t impressed. As it turns out, I think I was just brewing it wrong. This is a wonderful tea!
Dry leaves: The dry leaves are “every color” ranging from warm brown to black, to military green, to gorgeous white tips. The leaves are fairly small for an oolong, and have a nice apricot aroma.
Brewing: When I made this tea before, I was not using enough leaf, and the result was a weak, bland brew. It needs more leaf than I would think, it seems to be lighter/fluffier than it looks. This time I filled my gaiwan up about 1/3 of the way with leaves. The spent leaves open up to short and plump in chocolate brown color with a twinge of green. Brews up a gorgeous red-gold liquer!
1st steep: The first steep yields a rich, spicy flavor of apricot, nutmeg, moist butter cake, and pineapple with a slight roasty/woody quality like dry fall leaves.
3rd steep: Around the third steep the tea begins to smooth out with a very slight grassiness and a fresh, cooling mint note that contrasts the overall warm flavor. The tea is mildly sweet and has a creaminess as if milk were added. It flows over the tongue like a rive of warm silk.
7th steep: Around the seventh steep, the fruityness starts to wane, revealing clover leaf, champagne, and citrus tones as well as a pastry-like quality. Very tasty oolong, and pretty resteapable as well.
Man this is good! Taking a break before getting back to the finals grind.
This tea is warm and hearty like a Taiwanese black, but clean and refreshing like young sheng. There’s also some pretty interesting flavors here that I haven’t tasted elsewhere, and I really like it.
One of my favorite things about tea is the endless variety. I love trying new things, and I sort of hate to buy the same thing twice (even if I love it), and so far I haven’t bought a second batch of any tea, but I think this is one I’ll need to keep stocked in my cupboard.
But then again there IS the light roast version of this tea… :P
Seems like I got this FOREVER ago from Rachel Sincere! Thanks very much!
This is a nice, bold Yunnan black with lots of black peppercorn flavor, and a bit of yam and sugarcane. The leaves are sort of medium sized for a Yunnan black, and mostly chocolate brown/black in color with some golden buds mixed in.
I’ve been blending it with Fengqing dian hong, which is milder and yamier, and it makes a for a nice balance of flavor.
Brewing this in my new(ish) yixing, and I’ve had to use about double the amount of tea that I normally would. So far its still sucking up a LOT of the flavor, more than my other two did. The side effect of using so much tea is a major caffeine high, which, admittedly is pretty nice when studying for exams :)
- This product is rated “E” for extraneous objects
This is manly tea; earthy, brown leaves wadded up into nuggets and smashed into a tightly compressed brick, not to mention a few bits of things that weren’t actually tea at all. From the outside I can see a little wood chip on the nei fei and a thumbnail sized black pebble that looks like flint or graphite peeking out from one of the corners.
Early steeps: Mild and sweet with sage and cedar notes with just a bit of mushroom flavor. It has a really clean taste for shu. Not as clean as the Verdant Peacock Village that I got to sample, but definitely the next most “sheng-like” that I’ve tasted. The taste is earthy, but still clear and crisp. The third steep starts to show flavors of pine and grilled corn? I know that’s a weird one, and its not smokey, but that’s the flavor I get. :P
Later steeps: Around the fourth steep the tea starts to gets even cleaner with linen, spice cabinet, and raw corn flavors, and a mouthfeel like warm milk. Around the seventh steep it starts to show an almost sparkling quality, a cappuccino creaminess, and a fresh, clean taste like a light rain. The tea started to fade in the ninth steep, but held out for a tenth.
Bottom Line: This is a delicious and very re-steepable shu, but not for you if you’re grossed out by the idea of finding “bonus content” in you tea. Personally I’m not really bothered by finding things in my pu’erh, so long as it’s relatively sanitary. “If I were a rich man” (cue pit music) I think I’d buy a few more of these bricks to stash away.