184 Tasting Notes
The company that produces this tea is kind of interesting because it has a mission statement to use local ingredients whenever possible and even grows some of the spices it uses on its own 20 acre farm if you’re interested there is more info here:
They have an interesting selection of herbal teas many including ginger and pepermint. ( They use to have one that had both of these which was a perfect anti-nauseant to have when flying) and some with local or regional herbs.
Anyways onto this particular tea. Hibiscus and ginger might be some people’s nightmare but this is actually quite nice. The sorrel is really not that tart at all. I think that this must be a sweeter, milder variety of hibiscus. The tea brews up a beautiful shade of ruby red as could be expected and it smells almost like a honeyed ginger lemon tisane. Both the hibiscus and ginger are relatively mild here and there actually is a hint of honey. The ginger is sweet and only mildly spicy and probably adds a lemon scent to the tea and the hibiscus is actually sweet only adding a little fruity tartness. It almost references cranberries. Its actually quite nice!
Sometimes when I’m craving something sweet but not too sweet I like to mix Teaopia/Teavana Caramelissimo with a light to medium bergamot earl grey(this time CJay teas option). This time I blended them 2 parts earl grey to 1 part Caramelissimo. What you get is citrus caramel blended with a hint of nut from the hazlenut brittle in Caramelissimo, over a ceylon/assam blend base which is both citrusy and bitter/earthy. It’s really nice, but add some sugar or increase the proportion of the caramel tea if you prefer a sweet tea. As it is this blend has an aftertaste that is a little like eating an earl grey dark chocolate truffle.
Lopchu tea estate is located between Darjeeling and Teesta in West Bengal. The majority of its tea is from bushes originally from Yunnan province in China. The tea estate is proud to sell 100% of it’s tea under it’s own brand name. The tea estate is part of the darjeeling region but it’s flavour is unique enough that many people see it as a type into itself.
I bought this tea at a local store. Both this tea, the Flowery Orange Pekoe in a blue box, and the Golden orange pekoe in the pink box are often sold at stores near where I live. It is interesting to have the experience of buying boxes of tea carefully wrapped in paper.
The dry leaf smells like the forest, a mix of very fresh green scents, tempered by earth and spice, very green and clean. It brews to a deep orange red copper colour. It has a very fragrant smell. It is very fruity, with citrus, berry, and red wine accents, underlain by a more savory spicy smell, with hints of chocolate and biscuit which gives it a certain earthiness, plus a sweet and spicy floral. Flavour wise the first notes were green and floral, followed by sweet,citrus fruit accents, which were followed by bitter bisuit notes. It has an aftertaste of grapes, berries and floral spice. It has a fairly heavy body for a darjeeling, but leaves a light and bright feeling in the mouth, otherwise its fairly smooth. It Resteeps very well. It also tends to be more forgiving than some darjeelings and can take higher temperatures without becoming overly astringent. This tea is very
aromatic with lots of flavour and is great hot or cold.
I bought this tea and two others frankly because they came in nice tins and I need tins and they were on sale so I can’t complain. However, this is supposed to be a Cherry flavoured white tea and frankly I can’t really detect any distinct flavouring or scent on the tea at all. Because the tea didn’t really have any fragrance outside of the pleasant smell of white tea, I decided to let it steep a little bit longer than I normally brew whites just to see if it did draw anything out, but really it seems to be a pleasant heavier bodied white with a few rose petals and a very few chunks of white dried fruit in it.
The base tea is from Sri Lanka and appears to be a mix of a variety of styles of white tea ranging from a silver needle style, and forest green crushed variety of white tea ( not really like a Bai Mudan as the leaves appeared to be folded) The scent off it is like a slightly sweet version of a lighter second cut hay. The flavouring adds very little fragrance but maybe it contributes to the sweetness. The brewed tea smells of a nutty hay, and peaches and cream corn with butter. It taste, almost like a mao feng white tea. It is nutty, heavier bodied, and tastes of butter, with fruity accents which taste almost like a cross between grenadilla and banana and pineapple, with maybe a faint hint of sweetness coming from the coconut. The fruitiness of the tea does not taste outside of the bounds of what is found naturally in some teas but may be due to the flavouring. I can’t say that there is anything in it that screams to me of cherry, but I do know that white cherries tend to have a softer taste. The dried fruit pieces did taste like banana it is possible that part of the fruity flavouring is from any added flavour and the fruit pieces, if so it is done very subtly. I can’t say I detect any rose. Underneath the nutty fruit tones there is a pleasant bitterness, a light astrigency, and a faint hay type flavour in the aftertaste.
Future steeps retained the pleasant fruity nuttiness, but became more astringent.
Overall this is a pleasant tasting tea however it fails to deliver on the flavour promised. As a plain white it has a very pleasant full and rich flavour but it does become astrigent, with more of a caffeine kick than my silver needles.
This was a nice floral and fruity blend. It has some similarities to Davids Three wishes, but three wishes for some reason always reminds me of watermelon and summer whereas this one has a spicier floral element that makes the tea seem a bit more sophisticated and year round to me. The sencha and floral blend create a fragrance that does smell like cut warmed peaches mixed with a spicy floral from the roses. The top notes were a mix of fruit and sweet vegetal notes form the sencha followed by a mix of floral spice (rose and almost a lavender note) and a mild bitterness. The base is astringent, not horribly so, but enough that one notices. The aftertaste is of floral spice with a hint of sweetness. This tea rebrewed fairly decently.There seems to be a various companies that carry very similar or perhaps the same blend, so if I crave this style of tea again I should be able to find it.
I really wish I had bought another box of this when I first found it because I find it to be a really nice, warm and comforting tea on chilly nights.
It has the same gunpowder base of the other Bastek green I have that brew up creamy and slightly sweet. It smells of cinnamon, cloves, apple, sweet fruit and spice. It has a medium bodied creamy mouthfeel and has a sweet taste provided by the dried apple, orange and raisins mixed with natural sweetness of tea. There is a hint of smoke and bitterness all overlain by sweet spice, with cinnamon and cloves on top and ginger underneath. The flavouring tastes a little bit like mincemeat pie but is not quite as sweet and it resteeps quite well.
This was a nice example of this type of blend with the grenadine being fairly mild and not to sweet and a more dominant cool vanilla that added creaminess and avoided the tendancies of vanilla flavouring tasting like alcohol, pancake syrup, or like candle scent. Like others have said it definitely has a jasmine element to the taste, that blended nicely with the vanilla. The ceylon base was heavier than I am accustomed with in this type of tea and was kind of biscuity/malty. This was a nice tea when I craved a vanilla flavoured black.I enjoyed this tea but for some wierd reason the mix of grenadine and malt was bringing back memories of the Monaco beer cocktails (grenadine and lager) I had during a heat wave one spring in Montpellier, France (fabulous city just to hang out in and a gateway into a gorgeous region of France). Not that the tea tasted of beer but the mix of malt and soft sweet fruit echoed each other in both beverages.
This tea was grown in the 1000 island lake district in Hangzhou, China. The dried leaves are are twisted and range in colour from light to dark sage and olive green are quite crispy and taste and smell of clover, hay and something a little bit floral.
The brewed tea has a light floral, fruity scent, with a faint hint of smoke. It has a light body and a silky mouthfeel and leaves a freshening feeling at the front of mouth. It can take a higher temperature without getting bitter. It tastes of a hint of smoke and clover (both the herb and the flowers), and floral spice at first sip. It lightens to a freshening taste with the taste quickly dissipating, leaving a faint fruitiness and aftertaste of fresh plum. Overall a nice pleasant tea.
This Tung Ting has quickly become one of my favourite everyday green oolongs and has left me with a desire to explore more of its type.
It is affordable and has a flavour profile that lies between the peaches and cream of Jin Xuan and the Green Floral of a green TGY. It is a good stepping off point for those who want to expand their horizons with green oolongs but are not sure if they will enjoy a floral green.
The dry leaves are a tightly rolled olive green with wide bands of a darker Khaki green. With carefully managed steepings, the leaves have lots of flavour in them. During this Brew session I am currently on the 10th steeping and they are still are offering a rich flavour. I brewed them in a Gaiwan with steepings starting at 30s and increasing 5s each time until the last 2 sessions which were around 90s.
Brewed the scent and flavour profile has included gardenia, orchid, cream , cinnamon, floral spice, peaches both fresh and poached, cantelope and vanilla throughout the steepings.
The floral spice was dominant through out the first 4 steepings followed by undertones of fruit and cream. The floral, fuit, and spice tones were relatively equally balanced through out the middle steepings and the soft fruit flavours maintained dominance in the later sessions with the floral tones and spice tones slowly dissipating.
The spent leaves are fairly large with rich green with reddish brown oxidized edges.
Quite a nice and affordable option for someone who wishes to explore this type of oolong.
I added about 1 part lavender buds to 4 parts of a light roast Dong Ding and the went really well together. The oolong is very floral with acents of gardenia and carnation and the lavender helped to increase the intensity of the floral spice and sweetened the tea while adding just a hint of lavender flavour.