433 Tasting Notes
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)
This is a really lovely tea for a bright sunny day promising spring.
This is a blend of Thai jin Xuan, watermelon, peach, ginger, and rose petals. The dry leaf smells very fruity and actually reminds me of passion fruit and cream.
This scent does translate into the flavour as well, yet the individual fruit elements are still discernable. Flavour notes include, passion fruit, watermelon, peach, ginger. These are augmented by cream and a slightly nutty element from the base tea. The base also provides peach, a spicy cinnamon floral note, and a lightly bitter vegetal note that helps to provide a good sense if body for the tea and grounds the flavour. It resteeps really well, with the second steep being even more fruity than the first. Really nice.
I drank a Xue Pian ( snowflake) Dancong from a heli tea sampler last night. The first time I had it I was not that impressed it really tasted mainly of mineral notes and not much else. The second time I doubled the leaf I originally used it and brewed it using the chazhou method ( lots of leaf and flash steeping) and it was a different animal. The mineral notes were still there, but the tea had these lovely honey nectar notes that I always imagine finding in mi lan xiang but haven’t found yet. The leaf of this one was only mildly oxidized and were not completely folded into bars. The tea did have a nice resiliency using this method and I would be happy to try more Dancong of this fragrance type. The honey and nectar flavour lingered for a long time.