435 Tasting Notes
I decided to have some fun doing side by side tasting of Lopchu Golden Orange Pekoe and Lopchu Flowery orange Pekoe. I used 125ml of boiling water over 3/4 tsp of leaf brewed for 2 minutes and decanted into glass.
The resulting Tea both have the deep rich slightly earthy sweet fruity notes mixed with cocoa I love in the teas from this Darjeeling Estate.
The Golden Orange Pekoe has more of the muscat found in Darjeeling as well as some brighter floral notes, a touch of honey and a menthol slightly camphorous notes over the richer base notes.
The Flowery orange Pekoe has much more stonefruit notes, more cocoa, some biscuit and tastes much richer to me.
The Flowery orange Pekoe is admittedly one of my favourite teas and tends to be a tea most people Ihave shared it with have liked even Darjeeling haters.
As they cool the Golden orange Pekoe continues to taste brighter and sharper than the Flowery orange Pekoe but becomes a bit rounder and fuller tasting. I enjoy them both.
The first few steeps of this reminds me of a good smoked lapsang with the smoke present but not overpowering mixed with tart fruit and caramelized sugar. Later steeps become thicker, with the introduction of cocoa and a silkier chocolate like texture.
The owners daughter drinks this as a milk tea with salt. I tried it just with salt and it helps cut the smokiness and emphasizes the fruitiness and brings out the sugar notes. There is a lingering spicy aftertaste mixed with a tart fruit which reminds me of a cross between tart apples and quince. I quite like it.
I used approximately 4g in 75ml of boiling water. The first steep was 10s and was increased in 5-10s intervals.
Spring Tea house used to be known as golden coast tea club. The tea can be found here :
Flavors: Apple, Caramel, Chocolate, Cocoa, Smoke, Tart
I am having this Tea grandpa style and I must admit that today’s cup is my most successful cup in terms of being true to it’s flavouring. I am not sure if this improvement is because the tea is over a year old hence some of the floral notes in the oolong have become muted allowing the caramel notes to shine, or if the tea generally benefits from a longer steep , or if using boiling water to steep it helped to bring out the flavouring. Today’s cup really brought out the creamy butter caramel notes in the tea mixed with a little bit of spice and butter, and a depth produced from the roasting of the oolong. This finishes with a cooling and slughtly drying sensation from the oolong. The caramel is buttery and sweet with a mix of browned butter, sugar and vanilla notes that remind me a bit of skillet toffee. There are also cinnamon and a slightly woody Roasted autumn leaf note which is slightly bitter but which offsets and balances the sweetness. This is quite an enjoyable nightcap tonight.
This is a Tea, that at least to my personal taste, benefits from a light touch with the leafing. Use to much and the malt overpowers any of the delicate nuances found underneath it. It can be quite a potent Tea and easily yields 4 steeps even with lighter leafing. I used @1.5 TSP per 275 ml of boiling water.
Complex spice notes overlay a mix of stone fruit, honey and malt notes mixed with lighter notes of cocoa and biscuit in the first steep. By the second steep, the malt has intensified and the spice is almost floral. The cocoa notes are also stronger in the second steep.
Overall a nice complex Assam with the spiciness I tend to appreciate in my favourites.
1.5- 2 inches cinnamon and 1.5 tbsp of full Leaf peppermint in 150 ml of water steep 7-10 min.
I’m sick again. I made this along with chrysanthemum Shou, lemongrass, ginger, the third day of my current Sheng and various other caffeinated offerings. It smells like a balance between the two ingredients and is really soothing right now on my throat and chest. The cinnamon is more present initially and then it finishes with peppermint notes.
This Tea has rested a while before I drank it and it has become quite interesting with notes of loganberry, honey, and cloves over strong floral notes mixed with cream and faint pastry and Roasted leaf notes. It is tingling nicely in the back of my throat and feels lively on the tongue. I am steeping this gongfu style in two teacups @70ml with steeps beginning around 10s. I am quite enjoying it.
This evening I’m experimenting with using teacups as a mini Gaiwan with one of my Dancong that I have taken through 22 steeps before. I used 3g/65ml and so far it’s been a success. Steeped this way It recaptures the whiskey liqueur mixed with light peach notes I love in my other Osmanthus Dancong. This one also has cream and cocoa notes. It is more heavily roasted than my other Dancong of this type.
I’ve steeped this tea a few times. The first time I had bitter orange and honey, a second time was closer tonight and another time when I used less leaf it was heavily perfumed and floral. Altogether, I am having fun playing with this tea I got off aliexpress. https://instagram.com/p/37onvBGK-s/
Random notes about teas I’ve had so far today.
1.jinmaohou-yixiang tea company. While I still prefer the yinhao from this company, I find that this tea makes a nice lighter bodied golden monkey if I keep to my normal leafing (@2.5g/225ml) and allow it to steep at least 2minutes. It then yields, a bright sweet potato and honey tea with underlying grainy notes and cocoa.
2 Rou GUI Fu Tea Store Aliexpress. This tea still yields a nice German chocolate torte with cherry kirsh taste two years after its harvest.
3. Pomme de verger damman Frères. Though this isn’t my favourite df tea I appreciate best with longer steep times closer to 5 minutes.
Edit 4. 5. TenRen Dragon Well. This is a very old green but it still is very flavourful. It has a good mix of grilled fruit bitter green, chestnut, and floral notes with honey. It wasn’t what I started out intending to drink but I am quite enjoying it right now.
This is the very first tea I picked up from this supplier and it is still my favourite! This is quite different than Tao Tea leafs version for those who are familiar with it. While Tao’s has similarities with some keemun and jinjunmei I’ve had this tea’s first steep tastes like a rich hot chocolate.
This is a a Congou tea with fairly long dark folded and loosely curled leaves that smell of dark chocolate, malt and a hint of molasses. It resteeps quite well but the first steep is by far the most memorable. It smells of cocoa, cinnamon, hot chocolate with a deeper note of toasted grains, a light hint of molasses, sweet potato skins, spice, honey, and hints of broiled plum.
The flavour is initially light on top with fruit at the front, with plum, opening quickly to sugary caramel notes, hot cocoa, cinnamon, and a charred sweet potato skin mixed with toasted grains and a faint hint of a sweet walnut. The aftertaste is of hot chocolate with a faint hint of cinnamon.
Later steeps do maintain consistent flavour but with cream and malt added. There are stronger nutty, molasses notes that are a little bit boozy. The aftertaste of some later steeps reminds me of brownies.
Overall this is a wonderful tea!
Fujian Zhenghe Gongfu Black Tea herbal tea health tea Chinese 100g bagged tea
(from AliExpress Android)