107 Tasting Notes
Okay, so there are some Shus you might date: they’re wild, unpredictable, and exhilirating, but slightly high-maintenance. You don’t want to always mess around with steeping times and water temps. Then there is the Shu you marry and she’s from Peacock Village. Beautiful but not flashy, never volatile, comforting, consistenly there for you. Satisfying in the “deep heart’s core.”*
- W.B. Yeats, The Lake Isle of Innisfree
A confession: I usually keep a green tea around only as a lighter alternative to my more highly-favored blacks and pu-erhs. I enjoy good senchas and dragonwells but I almost never crave green tea—my attitude toward them is utilitarian: lower caffeine levels for those times when I don’t want too much of a buzz.
That being said, I’m thrilled to find a green tea that has an in-your-face complexity that rivals the quality black teas I enjoy. The Yin Yang combination of earth and sea harmonizes into a heady brew.
Whe I was a kid there was this candy called Razzles that, when you first popped them in your mouth, had the consistency of candy but then transformed into a gum. The company that created them held a contest, asking kids to explain whether they thought razzles were gum or candy.
A true enigma. Well, this tea reminds me of that: a Chinese green tea that has a lot of Japanese characteristics.
This is one green tea I’ve actually looked forward to drinking for its intrinsic qualities, not because it’s green.
Every year I look forward to the second flush season with eagerness and trepidation. I’ve always found it a challenge to find that full-bodied, fruity tea that distinguishes itself from the more flowery, delicate first flushes. I’ve had some luck with Thurbo and Castleton, but in the middle price range I don’t think I’ll do better than this selection from the Goomtee Estate. This is definitely not a shy tea or a late bloomer; from the first sip you’re hit with classic Darjeeling flavor in the old school manner. It can turn a tad bitter if it sits too long, but the tea is so delicious, it usually doesn’t sit around too long!
Let me add my encomiums to the list of postive reviews of this “affordable luxury.” Even with a lower tea to water ratio than Den’s suggests (I want to make this 2 oz. last a bit!), this is a green tea you can really sink your teeth into—a vibrant brothy soup that (especially on the second infusion) tastes like the briny ocean. If you are not scared away by a bold, sweet, fishy spume of a tea, you’ll love this. As a black tea lover first and foremost, this is one green that really satisfies my soul, especially on a foggy day like yesterday, when the southeast wind blanketed my house in salty ocean air.
How can this tea be so good at such a young age? It’s like when you meet a young person who is mature beyond her years—an old soul. The first 30-second infusion blew me away with its sweetness and depth. After that the camphor and earthiness emerged to create a truly heady elixir. I probably could have steeped this tea 20 times with little reduction in flavor. I actually saved the leaves over night and started up again in the morning. I’ll most likely buy a brick to drink now and one to age because I doubt I’ll be able to resist chipping away at it.
After sampling a new medium roast Oolong that I found only so-so, I turned to this sumptuous and complex tea. The orchid is not overwhelming or even fundamental to my enjoyment. What captivates me is the lingering sweetness and a fine anise seed taste mixed with a lemony tang. A singular tea-drinking experience!