435 Tasting Notes
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.
No notes yet. Add one?
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.
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.
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!
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.
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.
More oatmeal and fruit blended with honey and malt, cocoa fading.
6min. Malt softened by grains and fruit.
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
but it was available through other shops as well.
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!
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.
From a far this tea smells like a caramel pudding my aunt made when I was a kid. On the other hand up close it smells a little like those caramel rum lifesavers ( do they even make those anymore?). It brews up to a rich mahogany colour after 3 minutes.
Hot it does taste of a rum laced caramel, with vanilla over a thin but fruity tea base. As it cools the base tea becomes denser in texture and maltier. Its quite fruity with cherry and plum notes, and a little bit of cocoa, and a floral note. The tea becomes fairly spicy, with a nutmeg and cinnamon note with a touch of pepper. There is a bit of astringency and a good dose of tannins, but the tea remains smooth and easily drinkable. It still makes me think more of a rum laced caramel, than vanilla, but at this steep time the base and flavouring compliment each other and it is quite delicious!
Thanks Laurent for the chance to try this wonderful tea!
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.