427 Tasting Notes
This tea reminds me a little of pain au chocolate, or at least a pâte sucrée dusted with hot chocolate powder. It has really has good notes of chocolate and honeyed butter pastry for at least the first two steeps, which it manages to present despite being rather dry on the tongue.
The tea is comprised of flat, folded downy copper gold buds.
I got 4 good steeps out of this, but I think this may be a tea I might prefer western style brewing for as the last two steeps had increasing floral and artichoke notes instead of butter croissant.
The first 2 steeps, at 1 & 2 minutes, had fragrance notes of honey, cocoa, butter, cinnamon, ovaltine, and developing citrus notes, with faint malt.
The flavour contained these notes, as well as oatmeal, chocolate orchid, plum, and cream. As it cools the pastry and malt tones become more apparent.
The last two steeps (3 & 4 min) had increasing floral notes, as well as artichoke mixed with dark honey all mixed in with the fading previously discovered notes.
All together the pastry notes were really delicious in this tea and I would like to try it western style. Thanks boychik for this lovely sample!
I was excited to find this tea locally as I love the black teas from this estate but had never seen other styles of tea available commercially. Lopchu teas tend to be kind of unique as the majority of the tea grown on the estate is from Yunnan varietals, unlike other darjeeling’s and offers an interesting point of comparison to study how much of the Darjeeling characteristics are the result of climate rather than genetics.
I have had this tea several times and shared it with family and so far its been a hit. It even won over my cousin’s hot drink detesting husband and their just shy of two year old daughter.
The dry leaf is not the prettiest white peony I’ve ever seen, there are furry white buds , and broken slightly darker leaves as well as several stems, but even the dry leaf has a wonderful, chocolate, grain rich scent. It really is quite a rich and warm tasting white tea with many of the flavour notes of the black tea.
I have steeped this tea up to 9 times starting with a 50 second steep at around 75°C which results in a pale yellow brown broth.
Fragrance notes found throughout the steeping included: a spice mix of dried leaf smoke, and a savoury mole spice mix, cocoa/chocolate, barley, honey, plum, citrus and later muscatel tones, including that floral tone found in some Gewürztraminer wines.
Flavour notes included: the light upper tones of malt, honey, cocoa,smoke insense, savoury spices ( at various times thyme, rosemary, chili, pepper, and cilantro), fruit, including muscatel notes, citrus, plum, and the aftertaste notes of pineapple, warm sweet floral notes, barley, cream, and chocolate/cocoa.
The tea retained a thick and at times powdery, creamy mouthfeel even into my current seventh steeping.
Altogether this is a unique, delicious and resilient tea.
This is a really nice rich, deep, strawberry and chocolate noted tea. It is especially nice as many strawberry teas use light bases, whereas this one is rich and dense and malty. The flavouring and the base tea balance each other nicely.
The tea smells of ripe strawberry, strong dark chocolate/espresso, malt, vanilla and spice.
Malt, fruit and cocoa in the base mixes with chocolate flavouring in my initial taste and then opens up to ripe strawberry. Tannins and a mild astringency in the tea contribute to a bready feeling in the mouth. The strawberry is lightly mixed with a cinnamon spice note in the base and vanilla and cream notes. the strawberry is bright and ripe and slightly flowery. Espresso notes are present in a bitterness and slight nuttiness that mixes with the cocoa and malt and they counterbalance nicely with the sweet, bright, and soft top notes of the tea.
The tea resteeps well with strawberry and malt becoming more dominant and the tea becoming more astringent.
Thanks so much Stacy for this lovely gift of a tea!
This is an oolong that may appeal to lovers of light flavoured Tieguanyin and those who like sweet lightly floral Oolong’s. It lacks that biting ting that I appreciate in floral green Oolong’s, but it does leave a warming tingling sensation in the mouth from its spice notes.
The dry leaves are small tight nuggets that range in colour from a medium sage green to spruce green.
I covered the bottom of my 150ml Gaiwan with leaf and started with about85°C water. I ended up getting 9 steeps out of this tea.
Earlier steeps of this tea had a green floral lilac scent mixed with honey, peach, cream and cinnamon. In later steeps a savoury vegetal note appeared and the floral spice slowly wained.
Flavour notes I found in this tea included: lilac, cream, peach,honey, cinnamon, mint,vanilla, mineral notes, artichoke, spinach and stevia.
The floral tone in this tea is not overpowering and the cinnamon tone is quite nice. It retains a good mix of sweet, vanilla, fruit cream tones and spice for the majority of it steeps, and maintained a creamy body into the last steep. I prefer a brighter and sharper green oolong but this is quite pleasant and cleansing.
I’m thoroughly enjoying this sweet roasty tea, while preparing for a 4 day trip up north. It will be fun but crazy, as at some point there will be about 20 of us there.
This tea has dark shiny curled leaves that yield a brown tinged saffron broth.
This tea has more roasted grain notes and less chocolate notes than other Rizhao black teas I’ve had but it is still delicious. Some documents refer to Rizhao black teas as Rizhao plum tea and I can see why here as this tea has a nice fruity tone that lies between plum and sweet cherry. The tea also has strong honey, and cinnamon notes. Also present are light malt, cocoa, something slightly nutty (hinting towards walnut) and a hint of vanilla. Overall another delicious tea from this region.
Thanks to TastyBrew who sent this to me as part of our Rizhao tea exploration.
This tea reminds me a little of Della Terra’s Eight Candles with a punchier base tea, and a little bitterness provided by both the base and the chocolate notes. I think it’s because the vanilla in the caramel reminds me of those waxy air freshener vanilla candles, a scent and flavour which may come off as coconut to others.
Having said that this is a pleasant dessert tea with a base that is robust enough to welcome cream or milk. The tea smells to me of vanilla candles with hints of chocolate over a breast base tea.
I over steeped this tea slightly so the base is more dominant than I may of liked it. It seems that around 2 min 30 s is a sweet spot for this tea and I left it for 1 min more, because of this the bases flavours are the first notes apparent to me. It is a nice dense rugged tea that is breast and malty with light vegetal and floral notes, a cocoa note and a sharper red berry note. It is slightly tannic and astringent. While I appreciate a robust base I do think the base could be a little sweeter.
Once the base notes dissipate a little bittersweet cocoa is apparent as well as a vanilla caramel. The caramel doesn’t quite seem creamy enough, so when hot it seems a little waxy to me.Generally this tea is a good mix of bitter base and cocoa notes, malt, and vanilla caramel. I think I like it a little bit !ore than eight candles, though Della terras base is smoother. I like how the cocoa tempers the vanilla caramel. It has a good balance between the base and the flavouring if kept to short steeps. It is also is nice that it is a dessert tea that is robust enough to handle additives.
Thanks JustJames for the sample!
Wow, this handmade tea is special! Incredibly complex it has the bright light citrusy, top notes of many darjeeling’s, a bright green floral mixed with a faint eucalyptus menthol (possibly from the plantations grown in this region), lemon thyme and cinnamon and pepper, with sweet potato, roasted cashew, cream, honey, and wood tinged malt, mixed with a savoury vegetal, and light cocoa notes underneath.
The long dried leaves are long, loosely twisted, and wiry, ranging in colour from medium to dark brown with scattered silver green, gold touched downy tips. They smell very bright and inviting with hints of citrus, sweet potato, hay, and green citrus flowers.
Using 1 TSP/225ml at around 95 °C I had a bright light copper orange tea that smelled of muscatel like tones, sweet red grapefruit, sweet potato and honey. As it cooled a nutty cashew like tone also appeared.
This tea tasted incredibly well rounded with its bright, light and fruity, citrusy top notes, blending well sweet potato, honey notes underneath. These notes lie on top of a deeper slightly woody note that lies on top of a slightly vegetal, slightly mineral light malt note.
As it cools a slightly lemony green floral blends with the fruit, a cream and roasted cashew note blends with the sweet potato and honey, with the honey intensifying, and a hint of cocoa blends with the lower base notes, it also becomes more buttery and smooth in texture and develops a feeling of greater density.
The tea has a mild to moderate astringency, a good balance of flavours, and a moderate level of caffeine.
The aftertaste has a good blend of honey and spice, with notes of lemon thyme, menthol, cinnamon, pepper and cocoa mixed with a tang of citrus.
This teas price is a result of the low yield of its style of plucking, its hand processing, and the general quality of the finished product which is unique and special.
It is absolutely delicious!
Special thanks to Capital Tea Ltd for this sample. The tea is available in 20g and 50g packages here: http://www.capitaltea.com/shop/product.php?productid=242&cat=0&page=1
For more information on Glendale estate go here: http://www.glendale-tea.com/about-glendale.html
2 parts cocoa nibs
2 parts sour cherry tisane
1 part rooibos chai
Too much cherry tisane it overpowers the cocoa and the spices. I’m not sure if I would want too much more spice, maybe a little more, and the cocoa nibs are probably at the right level. The tisane could use a little something to sweeten it. I might prefer this with cinnamon instead of chai. Otherwise it is a tart cherry chocolate with a cardamon vanilla tint from the chai with a touch of cinnamon and cloves.
This tea has a very nice ripe to over ripe strawberry taste, with a touch of cream. Simple and well balanced flavouring. As others have noted it could use a different base. After 3 minutes at about 93°C the base is a little bitter, and vegetal. It has a slight astringency to it. It could be corrected with a touch of sugar but I dislike adding sugar to my teas. As it stands, the tannins and mild astringency in the base subtract from the cream in the flavouring. A sweeter fruitier base might have complimented the delicious flavouring more.
As it cools the strawberry scent and taste intensify. I like it because in this tea the strawberry flavour is allowed to shine instead of being drowned in sweet vanilla cream notes as is often done in this style of tea. With some tweaks this tea could really shine!
Thanks for the example Dexter I’ve enjoyed them all so far!
These pretty, downy, medium large, slightly copper tinged golden buds, smell of smoke insense, cocoa, fruit, and powdered sugar.
They are pretty resilient beings as even with my modified version of gongfu ( I use less leaf (about 2 TSP of these fluffy light leaves)) they are still flavourful after 9 steeps (60,50,60,90,120,180,240,300, 360s).
The liquor of this tea was mostly a green tinged gold with a grey green ring, that became redder and browner in later steeps.
The broth smelled originally spicy with wood smoke insence, very faint leather,and cocoa and plum. Later it moves towards sweet creamy and fruity before returning to savoury tones.
Flavour notes that I have found so far are: roasted smoke insence, leathery spice, a hint off aged cedar, hints of alfalfa, clover nectar, honey, cream, plum and occasionally plum/strawberry, hint of bitter cocoa, upper tones of malt, a warm sweet floral note, and a savoury vegetal note. Middle steeps were mostly, cream, fruit, and nectar, with leathery notes present in early and later steeps. Cocoa is very faint but it does counterbalance the sweet tones and provides some depth.
The broth is thick and creamy and the aftertaste was sweet and lingering.
This is a nice, giving and soft tea. Its resilience makes it ideal for gongfu brewing.
Thanks boychik for sharing!