408 Tasting Notes

Mmm, this tea is pretty good! You can make it very sweet and chocolatey, or give it a more bright and floral toned flavour depending on how you brew it. The tea is twisted and coiled and reminds me of a thinner leafed Laoshan Black. There are scattered golden tips and the dry leaf smells of chocolate and longan.

I brewed 1 level TSP in 225ml of water.

The first time I brewed it at 90°C. The brew was a pale golden brown, oak colour with a scent of honey, cocoa and longan.

Flavour wise the first sip was of cocoa, avery light roasted grain note, caramel, and butter. This opened up to sweet bright longan over sweet plum and light floral spice note with the sweeter brighter notes of gardenia. There was an udertone of cream, and chocolate with a pinch of nutmeg. The tea had a sweet lingering aftertaste and was creamy and very smooth.

The second time I tried it at boiling as suggested. This produced a red orange brew, closer to the classic Keemun colour.

Brewed this way the scent was of a stronger roasted grain note, caramel, more distinct sweet and spicy floral note, cream, dark chocolate, nutmeg and longan.

The tea tasted lighter than when brewed at 90°. The top notes were floral notes mixed with spice that left acooling sensation at the front of the mouth. Caramel and longan and tart sharper fruit notes, mixed with plum lay in the centre and were followed by roasted grain, dark chocolate and a slightly woody note. Overall the effect was bright and sweet.

This is the lighter, softer and more chocolate tasting option of the two Keemun’s I purchased from this seller. Brewed at a lighter temperature it reminds me of some of the smokeless Lapsang Souchong’s that I have had. Brewed Either way it was delicious.

boychik

This tea sounds delicious

Sil

mmmmmmmmmmmm

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drank Random Steepings by Various Artists
408 tasting notes

I sprig of tarragon
6 or 7 peppermint leaves
2 cardamon pods

Scent is an equal balance of tarragon and peppermint.

Peppermint dominates the taste with the tarragon adding a slightly licorice toned sweetness. Cardamon is slightly there but barely noticeable.

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This tea definitely smells very juicy, the sharpness of the passion fruit is cut by a fruity jasmine that together slightly reminds me of starburst candies. this sample is a little old now, so I can imagine that a new batch may smell quite intense.

This tea is a mix of black and green teas. This includes a CTC so I am going to be conservative with my brewing time and temperature. It is also scattered with jasmine flowers.

I brewed this @ 87°C for 2.45 min, which resulted in a clear copper red brew.

This yielded a spicy fruity scented brew. Their are tones of passion fruit and something creamy and almost fig like, a fruity jasmine tone, and a tone that reminds me of juicy fruit gum. The base is present contributing a deeper malt tone, fruity tones, and a hint of baked goods.

The first sip reveals warm sweet fruit tones, opening up to sweet jasmine floral tones and a hint of vanilla, this is balanced by a malty biscuit finish with a slightly bitter spice note. There is a bit of a tannic note in this tea and a touch of astringency.

This makes for a pretty nice, soft fruit, floral blend and would probably appeal to those who like monk blend type teas.

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This is the third tea from the sampler I purchased from this company.

The dry tea appears to be fairly dark roasted and has a nice roasted scent mixed with fruit and softened by cream tones. Brewed it really does have some good cream and milk tones, more so than many rolled green Jin Xuan’s I’ve had. It has some nice and consistent soft fruit tones, light floral, nice spice tones, and various references to corn. My favourite of these teas has been the Rou Gui, but this one is still very nice.

I brewed this tea 14 times in a 150ml Gaiwan, covering the bottom with leaves (@ 1.5 TSP) which resulted in a medium saffron broth. After 14 steeps the tea was not yet exhausted.

25s scent -light roasted notes, peach, cream, a green lily like note, vanilla.

Taste – Green lily mixed with roasted notes, over cream, mixed with peach, corn silk, cinnamon, and a cool vanilla. Does have some of the cool clean tastes from milk.
A touch of cane sugar. Feels creamy and thick on the tongue, before producing a drier cooling sensation on the tongue and the front of the mouth.

20s. Peach, roasted notes, hint of citrus, vanilla, cinnamon, green floral, vanilla.

Corn silk, green lily, mixed with peach, cinnamon, roasted corn husk, cream, cane sugar, vanilla. Cooling tingling note at front and top of the mouth.

30s peach, honey, grain notes, citrus, cane sugar, cinnamon.

Roasted grain note, milk, peach, floral note, cinnamon, vanilla, faint woody note.

40s cream, peach, vanilla, honey

Cream, corn silk, stronger floral spice, peach, vanilla, honey,

60s. Peach, hint of orange, vanilla, corn silk, honey

Cream, over, orange and peach, zest, honey, spice, hint of savoury sugared sweet greens. Floral notes evident as it cools.

80s similar to above but fainter

Cream, peach/orange, honey, cinnamon, woody note, savoury greens, slight mineral note.

120s spice, honey, cooked peach, corn silk, cream
Mineral notes, cream, honey, peach, floral spice, woody note.

160s. – 420s corn silk, peach, cream,honey.

Mineral notes,cream, spice, honey, peach, vanilla, woody note and drying sensation.
Fruit and honey tones fade in the later steeps with the tea becoming slightly more savoury and corn tones reappearing.

scribbles

….and onto to my wish list this goes. Sounds really good!

yyz

It is! It’s easiest to find this tea by searching for milk in this store, because often their headings are so long that the actual type gets cut off.
http://www.aliexpress.com/store/808949/search?SearchText=milk&categoryId=100006193

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95

donkeytiara ’s interest in assams made me want to revisit this one. Not much more to say from my last review http://steepster.com/yyz/posts/194229, except that it has aged really well. It still has really good red fruit, spice and biscuit notes. It does taste a little bit more syrupy to me. Perhaps I used more leaf?

Anyways I still thoroughly enjoy it and would restock it.

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These tea comes are pretty little towers with visible prominent copper gold buds. Using 1 cone/100ml/95°C I ended up with a maple colour brew.

1 min. Grainy notes, malt, honey, plum.
Plum, honey, cocoa,light grain, and faint deeper tones of malt. ( much sweeter than my other one, but less spicy).

2 min. Malt, grain notes, cocoa, hints of currants.
Honey, light currant jelly, faint leathery notes, pepper, cocoa, faint grain notes, plum.

3 min honey and plum mix together in a tone that reminds me of apricot, grain notes are much stronger, cinnamon apparent, very faint cocoa and malt and a touch of tartness in the end.

4 min, mild grain notes, mild malt honey

6 min similar

These cones yielded a smooth honeyed tea with light grain, varying fruit, malt and mild cocoa tones.

Nicole asked me the other day how these compared to my other ones http://steepster.com/yyz/posts/252357. I would have to say that visually these ones are a little bit bigger and slightly more tippy. Taste wise, Mandalas offering is slightly sweeter and smoother whereas the other has a more intense deeper flavour, with stronger malt, chocolate, spice and tart fruit notes. It is also more tannic. It leaves a tingling on the tongue from spice, whereas Mandala leaves more honeyed notes. Both are really nice!

I have to thank Sil for these cones. It’s been nice watching them open in my smaller Turkish coffee glasses.

Nicole

Awesome! Thanks so much for the comparison. :)

Sil

i like how pretty these are…and still make a NOT WEAK cup of tea :)

yyz

They are really pretty! I get the impression that they are much more forgiving than the ones I have, as well. It’s definitely weak the honeyed notes were pretty strong in the first cup!

yyz

I meant definitely not weak!

Sil

haha i figured :)

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This tea has a nutty spicy dough scent that references carrot cake and that Indian carrot pudding served at weddings or at breakfast on special occassions, but is a little bit deeper and not as bright. I smell a little bit of brown sugar and a little bit of frosting.

The flavouring is subtle. I get nutty, bready and fruity elements from the base tea, mixed with brown sugar, spice, a sweet tone of carrot, and elements of icing. It is subtle at this stage but pleasant. the flavouring intensifies a bit as the tea cools. The base tea is smooth and has a deeper, lightly bitter element that balances the other flavourings.

It is a nice effort. I think I prefer a slightly spicier carrot cake, but I like how this tea has not been allowed to be dominated by either vanilla or spice elements that often happens with fall themed teas.

Thanks CrowKettle for this sample. I think it has held up pretty nicely!

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This is another aliexpress purchase for me. It came packed in a jar, with it and two samples wrapped in bubble wrap to which was affixed postage and address information. Very minimalist packaging but the tea seemed to survive well!

I have tried this tea both western and gongfu style using 1 tower/cone/pagoda per 100ml.

The dry tea is nice and symmetrical with about 70% of the cones being as tippy as the picture. The dry tea smells very fruity with vegetal notes, but when dropped into a hot damp glass it releases a scent of chocolate, malt and cinnamon.

Gongfu method
1 min Clear golden broth
Scent light , dark chocolate, honey, cinnamon
light flavour, dark chocolate cake, dark chocolate, cinnamon, pepper, honey, with brighter malt notes and grain notes lingering in the background.

2 min. Deeper cooper colour with yellow ring.
Scent. Chocolate, with stronger malt, cinnamon, and honey, with some plum notes.
Flavour. Fruity, with hints of ribena ( blackcurrant), chocolate, butter, mild honey, oats, pepper, cinnamon and malt. Thick and dense tasting. Not as sweet as some but juicy and chocolate rich with a nice note of spice.

3 min more malt and honey, similar levels of chocolate and sspice. Tastes more chocolate cake like and less fruity than the last steep. The fruit is still underneath offering a certain tart sweet note. Hint of a faint leather note.

4 min
More oatmeal and fruit blended with honey and malt, cocoa fading.

6min. Malt softened by grains and fruit.

Western Method

345. Both the scent and flavour are dominated by tart fruit and malt and light leather spice notes. These are supported by chocolate, oatmeal and light honey.

I prefer the early steeps of the gongfu method with the German spiced chocolate cake notes. This tea was not very sweet, but perhaps brewing at a lower temperature than the recommended near boiling would intensify the existing sweetness. The tart fruit almost creates a rich tart red wine note at times. Altogether an interesting and easy to brew tea!

*I bought it at this shop
http://www.aliexpress.com/item/Yunnan-red-tea-handmade-small-pagoda-tea-afternoon-black-tea/1000467574.html#
but it was available through other shops as well.

Nicole

How would you say this compares to Mandala’s Flowering Cones? I ask because you seem to have a really developed palate for a lot of these dianhongs/Yunnans.

yyz

I have a sample of them that Sil gave me. I hope to get to them this weekend, then I will be able to let you know:)!

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drank Yi Fu Chun Black Tea by Yezi Tea
408 tasting notes

This tea is full of warm sweet fruit notes of canned peaches and a hint of mandarin, all mixed in with buttered grains and cocoa. Really tasty and surprisingly rich considering it’s short steep time. Thanks to Dexter for a chance to sample this tea!

1tsp/150ml/90°C

Pretty sepia tinged copper brown broth

20s first scent very fruity like canned peaches, cashew butter, roasted notes, cocoa
Taste. Cocoa, peaches, butter, a sweet grain note in between polenta and oatmeal, honey, if you hold the tea in your mouth and breathe in the peach notes are very distinct and their are also hints of canned mandarins, otherwise the flavours blend into each other. the tea tastes very rich even after only 20s, it is thick and slightly buttery on the tongue.

25s fruit notes slightly brighter and stronger, more honey, cocoa, butter, a little cinnamon, less grain notes, a touch of citrus tinged floral.

40s. Cocoa, grain, malt, sharper more citrus toned fruit, honey, butter, sweet fruit lingering in background with a light floral tone.

70s. Similar to previous steep but maltier.

Sami Kelsh

Ooh, this sounds so pretty.

pyarkaaloo

your reviews are so impressive. you’re a microsteeping hero!

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