434 Tasting Notes
This tea reminds me of the corn syrup my mother used to pour on ice cream as a child. It has a rich sweet flavour, mixed with roasted notes, cocoa, a hint of malt and sweet dried fruit. It is really smooth brewed at high temperatures and very short steeps ( boiling and 5-10s to start). In later steeps it mellows to a caramel. The aftertaste is very sweet and lingering. It resteeps really well and I ’ve steeped it past 11 times. When brewed western style the flavour becomes too much for me and heads to an acidic molasses. The liquor is red edged with gold even at short steeps.
The dried leaves are small, very tightly wound and like to interlock with each other. It can make it difficult to get out of the bag. They are shiny black, with reddish copper buds and smell like raisins. It makes a fantastic dessert tea.
The dry leaf smells a lot like butter pecan flavoured coffee which reminds me a little of this wonderful woman I worked with when I was in university. She often brought me food and coffee when I worked with her. She kind of mothered me but her kindness was always appreciated.
The tea smells of coffee, honey and roasted pistachio. There is unfortunately something a little soapy in the scent as well.
The tea has a biscuit like note, with a coffee note, a good dose of honey and a nutty note. The base tea is bready and flowery,with a touch of fruit. It brews to a rich red orange. The flavour is pleasant but the floral note seems out of place. As it cools the floral note dissipates and the base becomes much more fruity with red berry notes. I much prefer this to the floral notes when hot.
This is a nice tea for those who miss flavoured coffee or who like a mix of bitterness balanced by sweetness in their dessert teas.
Thanks JustJames for the opportunity to try another tea guys tea. It suits a certain craving of mine.
The makers of this tea did a nice job of scenting this tea. They managed to keep the rose subtle, juicy and spicy and minimised the bitterness you can sometimes get in rose teas. The rose in this tea ranges from bright citrusy tea rose to sweeter and spicier damask. The base tea underneath is soft with cream, lemon, honey and peach and pineapple notes. It is also savoury with notes of white sweet corn, green beans, sandalwood and aged cedar. This tea resteeps quite well and has an interesting and changing taste profile. The floral notes are mostly from the scenting as any in the base tea seem very subtle. It took a couple steeps for the rose to develop in flavour. My favourite steep was probably the third but I came to really appreciate this tea.
Today I tried the spring harvest of this tea using short steeps and boiling water, covering the bottom of my 150ml Gaiwan with leaves. My timings were 15,20,40,65,100,120s.
This is the spring harvest of this tea and I am not sure whether the differences I found in flavour are the result of using different techniques or a different season.
I found that this time the cocoa notes were intensified over my previous tasting. The fruit notes found were longan and blackcurrant. Cashew butter and cream notes were also present. The caramel notes were present but not as distinct and I did not find the grainy notes of the last steeping. I’ll have to try my longer steeps and lower temperatures to do a true comparison with the previous season, but I did really enjoy it this way.
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This is the final sample that this wonderful company sent me. This tea had stronger bread and pastry notes than some of the Taiwanese blacks I’ve had before. It also had a heavier base supported by cocoa, malt and molasses ( in the earlier steeps).
The first steeps were very fruity smelling with citrus notes and a reference to dried sulphured fruit, that translated to a light flavour of plum and citrus notes. This was mixed with spice notes of cinnamon and pepper and the base notes created a reference to Christmas cake in the first steep. Also present were a sweet and soft floral spice note all mixed in with a flaky pastry note.
In later steeps the floral note became stronger and in one steep I detected coconut. The molasses became more honey like and the spice elements became stronger, especially as it cooled. A hint of nutmeg joined the spice elements and the flavour of cream introduced a new element as well.
All together this was a very nice tea. At times it reminded me of Indian Assam’s more than other Taiwanese teas I have and the fruit was heavier and not as bright. It had a very nice blending of all of its flavour elements creating a sweet, spicy, dense feeling brew. Very nice Green Terrace!
I did 9 steeps of 1 TSP in a 150ml gaiwan. (45,35,45,80s, 2,3,4,6,10min).
I needed this tea right now. I came home damp and exhausted and this tea does have a certain brightness and cheer to it that it is quickly returning me to a state of alertness and removing my headache.
I found this at a Portuguese grocer ( where I also got new seals for my cafetiera, yay!). It seems that most of the local stores have this or the broken leaf variety. This particular batch was packaged at the end of November. This is my first taste of an Azores grown tea.
The leaf is long and wiry and loosely rolled, the dry leaf smells very fruity, and fresh. The scent reminds me a little of Sultanas. I probably used the normal 3g of tea but because it is so wiry I used closer to two TSP in the @11oz vessel I brewed it in. That would work put to about 1.5 TSP cup.
The brewed tea is a very clear copper colour, that smells slightly like sweet buns and fresh plums (almost heading to peaches) with cane sugar. There is a bright citrusy slightly floral note as well in the scent that did not translate into the flavour.
This tea has a good dose of caffeine ( this is very necessary right now!), and is brisk and light, while at the same time being very smooth and easy to drink. There is a slight astringency which adds a certain robustness and body to the tea and keeps it from being too light.
This is a fruity, sweet black tea with bready notes. The notes blend well in the flavour there is a bite of fresh ripe plum mixed with bready pastry notes, that finish with a very sweet honey note.
This is a really great every day tea when your looking for something bright and light. I’m so glad I picked this up today.
Today this tea was fabulous. The first steep at 45s tasted exactly like fresh snap peas off the vine on the first sip with melon and hints of orange as the flavours developed in the mouth. The second steep was creamier and more complex with chestnut entering the mix of flavours. I haven’t detected any bitterness as of yet in fact the tea is quite sweet. Perhaps this is a tea I will grow to like more and more as it ages like one of the Rizhao I have from last year. This is still my favourite style of green tea.
This is a fluffy tea with long roughly wound leaves with about 50% being golden tips ranging in tone from flaxen to copper.
I used the following parameters:
Its scent is rich and spicy, and similar to one of my other less tippy golden monkeys, with scent of spicy fall leaves, wood smoke,sweet potato, cocoa, malt mash, and caramel.
The taste has deeper malt and bitter cocoa base notes than my similar smelling tea and comes off as very rich tasting after my first short steep of 50s. It has sweet potato, grain notes, cocoa, roasted spice notes up front. This is followed by a brief mention of burnt sugar caramel, and then the tea lightens with malt and fruit tones, which are tart like unripe plums. The aftertaste is a nice blend of all the flavour notes.
The tea resteeps quite well I did two other short steeps of 35 and 60 s, before extending my timings to 2 and 5 minutes. In later steeps the grain, yam and roasted notes faded but the Cocoa, deeper malt and fruit tones intensified and often were fairly well balanced with a hint of butter and cane sugar.
This is quite a nice and robust tea. I would consider buying it once I finish my similar tea.
Thanks to Dexter, who sent me this a while back. I’ve been sipping on it all day.
Experimenting again with Kashmiri Chai/Pink tea/ noon tea again. This started out as green tea. If you add milk to it it will go a pinky brown colour.
I TSP kashmiri green tea ( an assamic green)/ 2 cups of tea.
Extra water or milk.
Baking soda 1/8 TSP per 2cups of tea salt
4 cloves of cardamon
1 inch piece of cinnamon.
I used a variation of this recipe
Mine was a little bitter today because I was impatient and didn’t cook it long enough. But I like the spicing today and I added a little sugar and a bit of pistachios. It’s amazing though how smooth a tea this process can make when it is done right.