159 Tasting Notes
Scott Wilson is spot-on with his description of this high-elevation tea, which coats the mouth with a pleasant lubricating sweetness and remains balanced and free from bitterness and astringency through many steepings. Prominent mineral, hay, and soy notes linger in the throat. I feel joyful, calm and focused after drinking this tea; any caffeine effects are sublimated in favor of positive energy.
This is a very fresh tasting and delightful tea that is an absolute pleasure to drink right now and a bargain to boot! If I had any kind of influence I would fear that broadcasting its under-the-radar excellence may cause a run on this sheng, but as it is, I urge anyone interested in a daily drinker to give it a try.
I’m a big fan of Man Zhuan shengs and this one in particular. It starts out soft and minty with a hint of lemon. The mid-steeps present a flavor reminiscent of icy-cold mountain spring water with a sweetness that coats the throat and a pleasant touch of bitterness to keep you honest. The tea has a calming energy and good endurance.
This is an exquisite black tea with a flavor profile unlike any other I’ve tried. A trinity of flavors (spearmint, candy-apple and fresh tomato) in perfect harmony create a really special brew which leaves a wonderful tingling sensation in the mouth. I might shorten the steep next time to eliminate the modicum of bitterness. I’m looking forward to trying the Wild Elephant from TS soon.
My love for mountains and cold weather draws me to high elevation teas and for no other reason than that (and the entertaining session on teadb.org with Crimson Lotus) I bought a cake of Whispering Sunshine. I’m glad I did—it’s a lovely tea to drink now with a pale pinkish yellow broth and a nutty, evergreen profile that coats the mouth and tongue with a light effervescence.
I pushed the middle steeps to about 30 seconds and was presented with a subtle smokiness that perfectly complements the rock candy sweetness on the tip of the tongue. The energy in the leaves is perfect: buoying but not overwhelming. An excellent tea at this price point and one I’ll surely reorder.
My mouth is numb and I can hardy speak, much less type. Love this Sheng—not too sweet, moderately fruity and a tad bitter, with a pleasant smokiness emerging in the mid-steeps. And teak.
Very little viscosity. A little bit of vanilla custard sneaking in.
The small, expertly-crafted leaf portends an excellent tea, and this Keemun does not disappoint. The dry leaf has a voluptuous chocolate smell which mixes with roasted chestnut when the leaf is infused. I like to drink this in a glass mug to see the rich, reddish liquor, redolent of cinnamon.
Chocolate, cinnamon and clean tobacco flavors are in perfect equilibrium and the tea sparkles on the mid-palate. As it cools, a cotton-candy sweetness emerges. The taste persists in the mouth and throat for a while after the session.
From dry leaf to aftertaste, this tea is a wonderful experience.
CL was kind enough to include this sample when I ordered a cake of Whispering Sunshine and I was happy to discover a very good shou with medium body and great energy. The first couple of infusions featured a fairly strong tobacco flavor and a somewhat lighter menthol taste both of which persist through successive infusions. I especially like that the tea isn’t in-your-face sweet, like so many other shous that mask their imperfections under a layer of confection.
As I continued with the session, a pleasant tang emerged along with a nice mix of fresh bread and black cherry. Around steep five or six a pulse of sweetness entered the mix but it was far from cloying.
This tea drinks like a much more expensive one—Thanks to Crimson Lotus for offering it.
Are we at the point where there are too many high-end, farm to cup tea purveyors? It’s very easy to be seduced by the burgeoning websites touting personal relationships with family farms in China or Estates in India. How much variety is too much? How often is the Chinese black tea from X an upgrade from the one you’ve been enjoying for a while? Maybe the answer is a resounding, “Variety is the spice of life!” But it’s a question I ask myself as I find fewer and fewer of my forays into the offerings of new (to me) sellers end up replacing the teas I’ve come to love and drink regularly.
Now, this is not meant as a criticism of Joseph Wesley’s teas which I’m trying for the first time. I really enjoyed his high end Qimen (not reviewed yet) and this Bai Lin is certainly pleasant. But is the Qimen better than the ones I’ve had from Upton, a place I’ve been ordering from for years and from whom I can order a whole variety of excellent teas? Hard to say. When I go to the store, I can choose between 20 different kinds of olive oil or yogurt but the myriad of choices just makes me anxious (or maybe it’s just the fluorescent lighting).
Anyway, back to this tea, which I’m finding hard to categorize. It’s not as chocolatey as its nose suggests it will be; it’s actually more vegetal and grainy. I think I went too heavy on the leaf the first time—when I used less, I had a better result.
This tea cake has increased in price 2 and half times since I bought it which indicates how precious this little cake is. It’s a very deceptive, mercurial tea—the first 30 second infusion is sweet and fruity with a touch of camphor and wheat. But then the gloves come off and the tea becomes a powerhouse of flavor (teakwood, grapefruit) and bitterness (in a good way). Even at six years of age, this is a very young and unruly tea that has legs. I don’t think I’ve ever had such an intensely flavorful sheng—now it’s just a matter of seeing how the components come into balance.
This year’s version solidifies this tea’s standing as one of my two or three favorite teas—those you buy automatically each spring and turn to maybe 6 out of every ten times you brew a cup. This harvest strikes me as a somewhat darker and heavier tea, with stronger molasses and coffee flavors along with the cocoa and caramel. Dostoevsky versus last year’s Tolstoy.