106 Tasting Notes

70
drank Mei Hua by Adagio Teas
106 tasting notes

Yay, I found a good use for this tea!

On its own, its just too vegetal for me, and I’ve barely touched it since I bought it. It has STRONG artichoke, spinach, and marine flavors. But being a pretty strong green, I decided to make some chai with it, and it turned out quite nice! I used my normal chai ingredients minus the fenugreek and coriander, plus some lime juice, fresh basil, and some dried red chili.

I think this will be my official green for messing around with mixing possibilities, as it stands up fine to other flavors.

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80

Nooooooooooo! I wrote out a nice, really long tasting note, and ended up with the “oops” screen the first time… ugh. :P

This is a nice light oxidation oolong at a pretty affordable price. I brewed it gong fu style and got nine steeps out of it. My oolong notes tend to be pretty long, so brace yourselves!

Dry leaves: The dry leaves are tightly folded and have a more linear shape than ti guan yin. The smell is nice and roasty.

Brewing: This tea brews up to a nice, light golden color. It has a strong honey aroma that evolves over the steeping process. The smell begins like fresh trimmed bushes, develops a more floral note, and slowly fades to warm honey.

1st: The first steep was very fresh and grassy with notes of nutmeg and lemongrass. It has a strong natural sweetness and moderate astringency.

2nd and 3rd: During the second and third steeps, the grassyness and astringency mellowed and were replaced by the warm, floral flavor of honeysuckle.

4th and 5th: In the fourth and fifth steeps, the former flavors were joined by fruity black currant notes. The flavor continued to grow smoother.

6th to 8th: Over the sixth, seventh, and eight steeps, the flavors continued to mellow and the honey flavor was greatly increased. The flavor was milky smooth.

9th: On the ninth steep, the flavors and smoothness began to fade, so this was the last, though it probably could have gone one more. Honestly, at this point I’d had more than my fix of tea. haha :)

This was a nice, grassy oolong that felt to me like a cross between ti guan yin, milk oolong, and a Japanese green. Once unfolded, the leaves were very large, some up to three inches. I definitely plan on ordering some of this when the sample runs out :)

Preparation
190 °F / 87 °C 0 min, 15 sec

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80

Thanks Nature’s Tea Leaf!
The samples came today in a nicely packed box. They look and smell wonderful, and there’s a whole ounce of each! This is my first Fuijan black, so take my review with a pinch of salt. :)

Dry leaves: Opening the pouch, there is a bold aroma of pepper and clove with a melon coolness. The leaves are longer than those of most blacks, and are jet black in color with a few golden tips.

Steeping: This tea brews up to a nice warm brown color. The leaves expand and unfurl to a smooth muddy, melted chocolate brown.

Tasting: This is a nice, bold black tea. It’s pleasantly bitter with a woody, peppery body and notes of cocoa, clove, and citrus.

Preparation
195 °F / 90 °C 3 min, 0 sec

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99

Holy leaf expansion, Batman!

Saved just a bit of this for the christening of my gaiwan. I was thinking maybe I hadn’t saved enough, but as it turns out, the leaves expanded to fill the entire cup.

I lost track of how many steeps it made around seven. I don’t have much to add to my previous tasting note, but this is an amazing quality oolong! :)

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86

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Drank the last of my samples from the wonderful Mr. Mopar today. I think raw pu’erh isn’t really my thing. This tea was good but didn’t get me excited to keep drinking it. This tea made a gold-yellow brew with citrus and grape skin flavors that reminded me of a Darjeeling tea.

This had some very large leaves in it, one of them really massive! I felt I had to take a picture of it (with my junky phone camera) which kind of looks like I used instagram filters or something, but that’s just how the pictures on my phone come out haha I drew in the rest, since this this monster of a leaf was only part of it, and the picture quality is pretty bad.

http://i1075.photobucket.com/albums/w433/thomascperez/-1_zpscb4852dc.jpg

My phone had Instagram before it was cool! lol :P

mrmopar

guess you are a shu pu lover too. i can’t do much of the sheng yet.

Bonnie

I like your instagram! I’m with you. Lovin Shu! Here I go…
There was an old lady who lived in a SHU! She had so much Puerh she didn’t know what to DO! (naw that last part is mrmopar not me)

mrmopar

bonnie you are great and crazy! thats why we love you because you are almost as crazy as me!!!

tperez

Haha, love you guys

Bonnie

I just noticed that you want to be a VET. Well, guess where there’s an AWESOME vet school (I mean really awesome), right down the street at Colorado State University! The Horse Research Facility is a block from my house, there are vet students EVERYWHERE! Cool place to be. Hope you consider this school and the tea scene is good too. (Love this town!)

tperez

I’ve heard CSU is a good school, I’d definitely love to go there! Sounds like a great place to be. It’d be nice to have a place like Happy Lucky’s to stop by and get some tea :)

I’m kinda doing some soul searching right now; I’ve always thought I wanted to be a doctor/vet, but but lately I’ve been more and more discouraged by the competitiveness of even getting into vet school… I’ve also always loved music, but been afraid to go into it as a career, and I’ve developed a minor obsession with history… I guess I’ve realized that theres risk and hardship no matter what I end up doing, which kind of scares me. So for now I’m just trying to do my best and figure out where I want to go in life :)

Bonnie

Things do/will change. I was a PE major, then Special Ed. I went to Computer school and was a Systems Analyst, I ran a Call Center for Business Telecom (Apple, HP, Stanford etc.), worked at a Winery, Coached High School Track, was a ComputerTtech off and on. Programmed Central Office Telecom Switches. Point being, in a lifetime, you never know what you’ll end up doing. In my 30+ years I’ve had many adventures. I began in my teens working with disadvantaged children, then after High School I was active in the Civil Rights Movement of the 60’s-70’s.
I put myself through College. No one ever paid my way with loans or any kind of help.
Whatever you choose to study will be of value even if you change course many times. This is where you make your best guess, try to do what you love and take that leap of faith.

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90

Sipping my first brew from my first pu’erh cake. No classes this afternoon, so I’m settling down with a good book and a kettle of water on the stove :)

Preparation
195 °F / 90 °C 0 min, 30 sec

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40
drank 100 Monkeys by Pekko Teas
106 tasting notes

Edit: I doubt that the odd flavor was Pekko’s fault, it probably absorbed the scent from something else during its voyage across the pond; so I’m giving this a 70 as not to change the “Steepster Rating”

This tea is… Interesting…

Dry leaves: I opened up the bag and noticed a familiar smell that I couldn’t quite identify. The leaves are small, curly, and soft, and have a nice olive and white coloration.

Brewing: The leaves unfurled to reveal small young buds, and the liquer is a pleasant light yellow. While steeping it, I again smelled that smell that I couldn’t quite place.

Tasting: As I brought the cup to my lips, my brain cried out “TABASCO SAUCE!” for that is exactly the smell I had been thinking of. Confused, I took a sip and experienced a nice, light throat sensation and found a pleasantly bitter taste with notes of pine and melon… and, well, Tabasco sauce (not the spicyness, just the flavor)…

I’m now on the third steep, and still confused. The taste certainly isn’t unpleasant; in fact its growing on me, but I can’t seem to shake off the feeling that I’m drinking some very mild Tabasco.

For the benefit of my sanity, I may have to send some samples to someone o_0

Preparation
175 °F / 79 °C 2 min, 0 sec
Bonnie

I like your tasting notes. You have a wider range of scent profiles than most people. It’s like aroma bingo isn’t it.
and ‘Toabasco’ is the winner!

tperez

Haha, thanks Bonnie. Its fun to see what tastes/smells you can dig out of tea :)

Kashyap

Don’t know anything about the vendor, but if they are a 3rd/4th party vendor (like most are) and don’t get this directly from the farm, the likelihood is that it was stored poorly at the distributors (and then it is both the distributors fault and the dispensing vendor who should be cupping each new lot from them prior to selling anything from it. The often held onto misconception with coffee and/or tea is that the trip from origin to source is anything like direct. Its like Assam teas…most aren’t even aware that Assam has flushes like Darjeeling and that we as a nation typically only chance upon 3rd flush and most of that is almost a year old by the time it makes its way to the shelf. There are flavors in teas that we have yet to even savor and could very well be that this teas tabasco is part of that….

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81

This is a really interesting tea, pretty much unlike anything I’ve had

Dry leaves: Feel super feel super fresh and soft. They have a pineapple top shape and white, velvety skin.

Brewing: The leaves expand just a little bit, but retain their shape. The tea is the lightest colored brew I’ve seen, almost like water.

Taste: Very light with no bitterness at all. Hints of honeysuckle, green peppercorn, and fresh-cut leaves over an underlying note of fresh hay. This tea reminds me slightly of rosewater, and has a unique combination of fresh, earthy, and floral flavors.

Reminds me of: Trimming a gardenia bush on an damp, overcast day

Bonnie

I love this type of puerh although I’ve run into many people who don’t get it at all. It’s unlike anything else! The one I have is a little piney in a good way but your green peppercorn description makes sense too. I always think of diving in an alpine lake with sweet water when I drink this Puerh. I like it hot and I’ve tried it cold which is good too.

tperez

Seems like it would be really refreshing iced, I’ll have to try that :)

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Profile

Bio

My name is Thomas,

Long-time tea and coffee driker, but I only started getting into the world of good quality teas about three years ago.

My favorites are pu’erhs, Yunnan blacks, and Taiwanese oolongs. I’m not much into flavored teas or jasmine/florals, but I love a good cup of chai or adding a spice or two to my teas sometimes.

Currently taking a break from school, working in Orlando Florida and trying to find my place in the world.

I’m a music lover and have played guitar and violin for quite a while and have also learned to love the sounds of the sitar and hindustani music in all its forms. I’ve become a bit of a guitar “grease monkey” and find building, modification, repair, and dissection to be even better than playing sometimes.

I also love hiking/camping and downhill longboarding when I have the time to make it out to somewhere hilly.

My Rating Scale:
95-100 Wowza!
90-94 Pretty darn good
80-89 Nice
70-79 Decent
50-69 Potable
0-50: Blech.

Location

Orlando, FL

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