433 Tasting Notes
I’ve had this cupboard for a while. The first few times I had it I think I overleafed or over steeped it as I did not experience the delicious fruitiness and spice that I am getting today.
Today after steeping 1tsp in 225 ml of water at around 94°C for 3 min I have a tea that’s yielding a lovely spicy, fruity tea. This tea has notes of brown sugar, yam, malt,cocoa, blackberry, cinnamon, and a faint floral clover nectar. The second steep remained delicious and smooth even though I rediculously over steeped it.
I would purchase this tea again if Capital Tea restocks it, in the mean time this one is tempting me. http://www.capitaltea.com/shop/product.php?productid=247&cat=3&page=1!
I’ve been sipping on this tea all morning and it’s still going strong. The dry tea scent promises cocoa, a roasted note and a grainy bready note. These notes do appear in the brewed tea but the grainy note does not make a strong appearance until later steeps. A lot of my other Bailin teas have been very fruity, this one is not although it does have some nice plum notes. What it does have are notes of molasses(more than caramel to me), a roasted note, cream, sweet potato , plum, a floral note, a hint of hay, grain notes, a hint of leather(in later steeps), cinnamon and malt. The tea tasted more robust in later steeps, but remained very smooth throughout.
I brewed this tea using 1.25tsp in a 150ml Gaiwan and used a water temperature of 92°C.
I used steeping times of 30,40,50,70, and 120s and will probably get at least one more good steep out of it. The tea brews to a pretty deepening maple shade.
This is a nice mellow tea, that has made a pleasant companion this morning. Thanks Sil for sharing!
I’ve come to see Tan Yang teas as kind of a geographical designation like VQA with wine, with most of the teas grown in the area named that way except for the Lapsang Souchong, the teas grown from the guanyin varietal, and most of the really tippy teas which are labeled either as Jing Pin or Jinjunmei depending on the wholesaler. Some of the sites refer to a Tan Agar varietal of the tea plant as well, but I haven’t found much information on that as of yet.
This tea is from Fuan, and is a lower grade of the golden monkey tea, it is sometimes referred to yin Mao hou. The sources I found on this tea said that it is often fruitier and sweeter than golden monkey so I was curious to try it.
This tea was harvested on April 28,2014. It has dark loosely curled leaves with scattered copper toned golden tips. The dry leaf smells very sweet and chocolatey with an undertone of roasted grain/malt tones.
I brewed this tea both western and gongfu styles and found similar tones in both. Styles.
I brewed [email protected] And ended up with a golden, orangey,brown broth with a golden ring.
The scent of this tea was of cocoa, with a touch of longan and a lighter peach/mandarin scent, with a buttery tone and cane sugar.
The tea presents a light bright first impression with the fruit up front with longan, a sweeter citrus mandarin note and a sweeter creamy peach like tone during some steeps especially in western style.
The fruit tones are separated from the deeper tones underneath by a cane sugar note.
The deeper tones include cocoa, butter, a hint of salt, a slight hint of something floral, and a faint roasted note.
Later steeps had a deeper richer flavour and introduced a clover nectar tone, and more distinct malt. Some steeps had a creamy texture and were almost syrupy. The tea had a light sweet aftertaste.
The western style steeps still had the bright fruity flavours on top, but had a deeper, heavier flavour underneath.
Altogether this tea was smooth, sweet, creamy and bright, with a good balance between the flavours. A very nice tea and great for summer.
In mid summer, while I worked in the Chapleau Crown Game Preserve tracking Black Bears, we would reach a point where half the bears would dissapear from their home ranges as they left in search of food. That population is basically dependant on the success of the blueberry crop for survival. Once they started to leave their home ranges we would spend part of the day tracking/searching for our wandering bears, and part of the day sampling blueberry plots among other duties. After which we had tons of berries to freeze, eat and turn into many baked goods. At the study site we had two species of blueberries; Vaccinium angustafolium, which had smaller tarter berries and smooth leaved shorter plants, and V. Myrtilloides which had furry leaved taller plants and big sweet berries that tasted a little like blueberry bubble gum. This tea reminds me of the latter, with a rich sweet syrupy scent and flavour that reminds me a little of a blueberry pancake breakfast drank with a hearty rich tea.
This tea does a really nice job of balancing the flavours between the base tea and the flavouring. The scent and the taste are of those large bubble gun tinged blueberries I picked in the field up near Chapleau, with a nice sweet slightly syrupy notes, all over a malty and slightly biscuit noted base that has a slightly tart fruit reference. The sweetness of the flavouring is tempered by both the tannins in the tea and the blackberry leaf. The base tea is only slightly astringent, but has enough texture and tannins to give it a nice density in the mouth. Despite the flavouring and scent being quite distinct they do not overpower the base and the tea does not require sweetners for the flavouring to pop. Well done Tea Brewery At the moment this is my favourite blueberry tea in my cupboard.
At one point last year I had a tea moment with this sample from an aliexpress dealer. The tea tasted like a chocolate caramel oolong and was incredibly smooth. Since then I’ve been on a search for that tea or a tea like it. It can be difficult because tea packaging is sometimes used regionally and may not be specific to a brand. Anyways after my last attempt boychik offered to send me some of this tea as part of my quest to find that tea, and you know, it comes quite close. This one is more malty, not quite as smooth and has much stronger caramel notes, but it is really good. It makes a nice dessert tea.
I steeped 1 TSP in 200ml and used a water temperature of around 92°C and did 4 steeps of this tea (60,90,120,210s).
This teas warm honey broth had a scent of light longan cocoa, butter caramel, and something slightly nutty.
The first sip was quite sweet with caramel coming to the forefront, with ccocoa, yam, and nutty tones with a hint of molasses. As it cools the longan becomes apparent between the butter caramel and other tones. The tea is buttery but slightly more astringent than my fantasy lapsang but really good and very close to the one I am looking for. This one has more caramel and longan and less cocoa, but it is a really nice flavour. As it cools the malt becomes apparent under the other flavours and the tea taste slightly less sweet. The aftertaste of hot chocolate with a little bit of longan.
In future steeps a malt tone became apparent and the caramel became more of a butter note with a mild sweetness. Longan was more apparent in the second steep and then faded. Whereas cocoa remain relatively constant.
Altogether a very good tea which I would consider buying once I get through some of my existing Lapsang Souchong collection. Thanks boychik It really is close!
This teas was part of a sample set of Dancongs I got on aliexpress after really enjoying my first one (an Osmanthus Dancong). I was hoping it might help me get an idea of what Dancings I prefer. So far I have the Osmanthus I love and a honey orchid which is OK but that I prefer to brew western style.
The name of this one is a little off putting , but there is an explanation of it here https://www.peonyts.com/what-is-phoenix-dancong-xing-ren-xiang/ and no, it does not smell or taste like its name. For English speaking markets it is often called Black Leaf Dancong. I’m glad I got this sample because the first few steeps are quite good and interesting and afterwords it tastes very similar to a Tieguanyin with slightly different spice notes.
I followed a sellers recommended temperature and brewing times of >95°C for 20s and probably used about 3-3.5 g of leaves so that they loosely covered the bottom of my 150ml Gaiwan.
The dry leaves of this tea are large bars of forest green to dark almost black green. The scent is a very clean, green floral with a hint f orange. It is very fresh, clean scent.
The broth is a hay toned yellow,
The scent is of a soft fruit and floral like some rolled green Oolong’s. There is magnolia, a hint of cinnamon, peach and a touch of orange juice. A soft floral is the dominant sent.
20s after rinse.
Magnolia, light mineral tone, orange juice, hint of cream, fairly dense mouthfeel, sweet underneath like it has a tinge of cane sugar.. Aftertaste of magnolia and oranges. becomes sweeter as it cools the orange also gets this orangina like tang that seems tinged with ginger.
15s. Magnolia with spice, hint of honey cream and orange.
Slightly sweeter than last steep, honeyed orange with a tint of peach meld into magnolia flavour which is less distinct. Very creamy. hint of woodiness, mixed with cooked spinach. The sweet orangey, floral scent is dominant and finishes in fresh ginger.
Gradually develops a warming feeling at the top and back of the mouth.
20s. Cream magnolia spice,orange
Creamy texture and taste orange tone to the forefront, with ginger, fading magnolia, honey, with spinach woody tone underneath very faintly. Flavour still quite rich at short steep.
30 s cream , strong orange, mineral notes, spinach, finishing with ginger.
40s very much like tgy soft gardenia/magnolia, cream spicy tones from fading orange ginger, light spinach, mineral notes and a touch of form. Still ginger in the aftertaste
60s cream honey magnolia, ginger spice and faint tinge of fresh orange rind. The tea still has a nice body.
90s more gardenia than magnolia, floral spice with a bit of nutmeg, cream, hint o sweetness, mineral tones and spinach.
240 fading remnants of spice and floral, and vegetal notes.
I really liked the first few steeps of this tea, enough that I would like to try more of it and would even consider purchasing this one. I’m glad I picked up the sampler or I would have never tried it.
I had this tea yesterday and it seemed a little bit uninspiring , so I decided to try it again brewed at a higher temperature. Darjeeling’s often seem to have different characters depending how you brew them. This one was no exception, although it did not go through as extreme a transformation as some I have had. I prefer this one brewed at boiling.
After 3 min @92 °C, I had a tea smelling of bright muscatel notes, cocoa, grainy malt and honey with a maple coloured broth.
The first note was a muscatel note that was quickly overtaken by grainy malt with a hint of honeyed cocoa and an underlying bitterness. It seemed a little more rrobust, substantial and warming than some Darjeeling’s I’ve had. Brewed this way this is not really a morning or afternoon tea for me I can picture having it when I want something soothing on a crisp night.
Brewed with boiling water for 3 minutes, the sharp fruity notes of muscatel were much stronger, the tea tasted lighter and a little bit sweeter with a touch of sharpness and a milder but slightly more bitter maltiness underneath. There is a bit of a slightly spicy and bitter floral note underneath the muscatel. At this temperature there is a more interesting blend of fruity muscatel, grainy and slightly buttery grain notes, honey and malt. It’s more of an afternoon tea now, and certainly more refreshing.
This tea doesn’t resteep exceptionally well.
Thanks Sil for the chance to try this one!
When I was trying to find out more about the Lopchu white tea I bought, I happened upon this article while searching Lopchu Chai http://www.indianfoodfreak.com/2013/04/making-perfect-cup-tea/
Non of the chai recipes are the spicy mandala chais we think of here, but rather they are simply the participants favourite tea or tea blend recipe, preparation and additives. Someone suggested a blend of Lopchu Darjeeling and a CTC black and seeing as I have a ton of both. I thought I’d try it. I did a half and half combination and you know what it’s pretty nice.
The CTC I have has chocolate malt biscuit and dark cherry notes and Lopchu is quite sweet with brown sugar and cocoa notes among others and when steeped around 95°C you get the sugary sweetness of Lopchu black very a maltier thicker base. The flavours all compliment each other and it seems some what fruitier. Not that I need an additive for Lopchu, but at least I have away to use up some of my aging CTC.
This is quite a visually appealing tea appearing assilvery corkscrews of downy white tea that has occasional sneak previews of the spruce green blades thee leaves would of been if they had been allowed to fully open. The tea is beautiful to look at while brewing especially during the first few steeps while the tea is unwinding and the leaves appear to be dancing in the liquid while shimmering as though reflecting light.
The dry leaf smells of light roasted/ smoke insence note from processing, cucumber, something sweet and honey like, perhaps a white peach tone, and clover.1 used about 1.5 TSP in a 150ml Taiwan and steeped the tea 8 times ( 50×2, 70, 100,140,180,240 &360s)
The first steep yielded a pale green tinged broth that had a strong floral scent of gardenia mixed with rose, and a light green scent llike sweet pea sprouts, a soft fruity plum like sweetness lay underneath.
It tasted of a green floral, over sweet plum with hint of roasted notes and a reference to sprouted sweet greens.aftertaste is a lingering sweet honey note. The flavour is light but pleasant. As it cools the green cool floral note mixes with a bit of cucumber with the more rounded sweetness remaining muted underneath.
The next two steeps were brighter and more intense with the plum tone more intense and the floral scent heading to freesia, the green sprout note and honey were still present.
The flavour was of freesia, clover, light pea sprout, cucumber, light plum, and had a more delicate sweetness. They were very floral, and slightly spicy on the tongue. There was a slightly thicker broth that developed more creaminess. Once again sweetness intensified in the aftertaste.
At 100s. the broth took on more of a yellow tone. The scent reminded me a little of a sunscreen I’ve had with freesia and a cooler green orchid, over plum, and a cream note. It was soft and floral with a touch of sweetness.
The flavour was of green sprouts, cucumber a faint hint of freesia and sweet plum.
The following steeps consisted of a blend of fading cool floral notes, cucumber and plum, with the introduction and then rapid loss of an artichoke note. By the last steep the flavour was quite faint and was more of an impression.
The finished leaves are thickened straightened buds.
This is a tea that may be appreciated by lovers of green floral Oolong’s, as it has a similar bite in the mouth and a lasting lingering floral taste.
Thanks boychik this tea is certainly beautiful to look at and I quite enjoyed it.