434 Tasting Notes
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.
To be quite honest I didn’t find myself reaching for this very much as a hot tea, I think it was because of how the orange interacted with the base in such as way that it took away from the raspberry and made the tea a little bitter in such away that it demanded sugar to contract it.
As a cold brew it is a different story. I brewed this tea for just short of 7 hours. The brewed tea actually smells the same as the hiot tea with a sweet raspberry tone above a biting dried orange rind tone, but the taste is much different. The raspberry is the main event, it being sweet and tangy and very ripe tasting with the rose and orange blending together underneath it to give the tea a bit of a bite and a bit more of a complex nature. I quite like this cold and it does not need sugar! This will probably be the way I will finish up this tea.
When I first got this tea In was a little dissappointed as I quite like their English Breakfast and I love their Chai, but this tea when I brewed it my normal Assam way at about 92/3 min was relatively weak and dissapointing. Before I gave it away, I decided to give it another chance and brewed it at a slightly higher temperature for around 5 minute, like Ahmad’s Halmari Assam and it redeemed itself.
This one is a fruity, spicy, malty Assam. And has a deep almost rosewood red liqueur.
The scent is of cherries, sour plum, and citrus notes, malt , biscuit and spice.
The taste is relatively smooth with all of the above flavours, a touch of molasses for sweetness a very faint hint of floral, and only a very faint bitterness from the malt. This one is mostly red fruit, spice, biscuit and malt. It’s not an amazing Assam but it is a decent budget option. I’m glad I gave it a second chance!.
- This is another tea company for the North and East of Toronto contingent you can pick up your orders from them directly. They have a wide selection, but I think they sell mostly wholesale. http://cjaytea.com/upload/index.php?route=information/contact.
Otherwise they sell some of their teas at Whole Foods, Starskey’s, and Highland Farms that I know of.
I wanted so much to like this tea because the dry tea smells awesome like fresh juicy pineapple stored next to a sharp dried fruit, but in the end it is ruined by its base tea. I’ve tried this tea hot brewed at low temperatures and short steeps and cold brewed for just over 4 hours and the result is the same; the tea is ruined by its bitter base.
Ignoring that the cold brew scent is of a nice and juicy and a little bit floral pineapple. The better way to enjoy this tea is cold brewed, in this way the bitter notes of the base are tempered a bit by the sweetness and green notes drawn out of the tea, but even at 4 hours, the bitterness is there.otherwise the pineapple taste is actually quite authentic and nice. Oh well this is telling me that I should stick to the big active , bastek and perhaps Lloyd greens at the Polish store though I haven’t tried biofx’s greens.
I’ll stick to cold brewing this tea for the time being.
This tea is kind of interesting in the brewed leaf I smell the apple, and grape with a touch of strawberry, while I taste apple, grape, hibiscus, elderberry and strawberry, with the liquorice underneath making it slightly spicy and sweet. I was craving something tart, and while this is it isn’t overly so, it does deliver. It has three of the vilians of the tea justice league, hibiscus, rosehip, and liquorice, but here they are well used especially since I steeped it more than three minutes. I love how the ingredients work together to create a purple grape colour as well!
The dry tea scent reminds me of sweet tarts, tart and sugary with that tone that separates them from rockets. Brewed on the other hand this smells like my grapefruit puerh that I got from big-active ( a polish company). It has dry tangy scent from dried orange rind, something that’s a little bit earthy and gamey and a spicy sharp citrus tone underneath. The base tea smells fruity, with malt and biscuit. The fact that I can usually discern the base tea underneath the flavouring is one thing I’ve always appreciated about Nina’s teas.
After a three minute brew, there is a nice balance between the base and the flavouring and the tea is a deep orangey red.
I taste dried grapefruit rind over top a warmer sweeter fruitier tone that ranges towards the red grapefruit flavour mixed with a plum note from the base. A biscuit note from the base binds the fruit note to the malt lying underneath. Despite the citrus tones the tea remains smooth and mellow when steeped around 92°C, with only a mild astringent note. Altogether a pleasant tea that was warmer and richer than I was expecting. Thanks ’Laurent and Nina’s for the sample!
This tea was a pleasant confection of fruit beginning with longan dominating over a plum note and than switching dominance during the later steeps, consistent cocoa notes, butter caramel, that morphed to honey in the middle steeps, and ended in cane sugar, a roasted grain note, cashew butter, and malt that really only became strongly apparent in the later steeps and blended well with the plum cocoa notes. The early steeps were really buttery in texture and the flavours blended well together creating the impression of a sweet nutty, caramel cocoa confection with a bit of tartness. The broth does become thinner and slightly astringent in later steeps. Although this is a light tea it really does have a nice intensity flavours with my favourite steeps being perhaps the second and third one.
I steeped one heaping TSP of this tea at 92*C in 225 ml of water. The leaves are long, dark roughly wound, wiry strips that smell of cocoa and longan. My steeping times were 60,60,80,120,180,240s and 5 min. Onced brewed I had a golden broth touched by brown which became redder in later steeps. The tea smelled of longan, butter caramel and cocoa. Altogether a nice light tea. I especially like the nutty tones and the way the tea blends the cocoa, longan and caramel tones so that neither becomes dominant over each other. Thanks boychik for sending me the fall 2013 harvest for me to try. I am happy I have some of the spring tea heading my way!
I found myself scoping cadeau-deco-vendome ( A Dammann reseller) so I figured that this is as good a time as any to dig into the samples that Sil sent me.
This tea smells like butter, roasted hazelnuts and vanilla and has a light maple wood coloured broth after steeping at 1tsp/225ml/4min/95°C.
There is a lovely roasted hazelnut note with a touch of a wood in the flavouring, as well as a touch of butter caramel and a warm vanilla tone. The flavouring blends well with the base tea which is slightly fruity with a cocoa note and is relatively innocuous except for providing a light astringency and a medium body. The flavouring is light and subtle as is the tea itself.
Thanks for the treat Sil
The pretty mahogany coloured broth of this tea yields a tea that has a good dose of malt and biscuit, joined with plum, a light floral spice and a tone that is slightly nutty in scent.
The tea has a distinctly fruity top note full of a prune and raisin note, with a biscuit and nutty tone dividing it from the bitter tones of malt underneath. There is a floral tone apparent if you allow the tea to aerate in your mouth. To strengthen the fruity tones, keep steeping times shorter such as under 2:45. Brewed at under 95°C the tea is mildly astringent. In general, a nice robust classical tea but not as smooth or as sweet as some of the ceylons I have had.
This tea is from one of the local companies I know of that specialise in Ceylons. They produce this tea from a single tea source ( which I take to mean as an estate or region). They also produce green teas, flavoured blacks, and some interesting new cultivars of white tea ( in their exotic tea range). http://rhinoteas.com/shop/.
The tea comes in a great double lidded canister. The tea can be found at several independent grocery stores in Mississauga and they also have a retail outlet near Bloor and Dixie.
Opening up the bag, i was greeted by the rich scent of cocoa and molasses, which eminated from the pile of golden, downy, corkscrews of the biluochun black tea contained within.
They looked like this: http://instagram.com/p/pCIOe-mKxW/
or for better pictures go to the product description:
I used 1 TSP of leaf/170ml Taiwan/@ 92*C and brewed it 8 times (60,45,45,60,90,120s, 180s, 5 min)
After an initial steep of 1 minute I had a just deeper than sepia brown broth with a gold a greenish brown ring at edges of the cup, with some bubbles on top while brewing. Future steeps had a warmer honey brown coloured brew with the surrounding ring.
This tea had a scent of cocoa, molasses/ dark honey tone, sweet potato, light spice cinnamon touched with nutmeg, a hint of citrus, a hint of clover.
This tea consistently maintained cocoa, dark honey, and malt tones. It also had roasted sweet potato, clover flowers, cream, citrus, plum, amber and spice notes. Generally the cocoa, honey, malt and sweet potato notes generally competed for dominance. The first steep tasted very much like scalded milk hot chocolate and was very creamy. Overall I am very happy with this tea!
1 min. Cocoa, floral clover note, dark honey, hint of spice from a smoke/ roasted note, almost an amber tone, which as it cools develops into a tone that when mixed with cocoa reminds me of hot chocolate made with scalded milk. hint of citrus and the brighter tones of malt, slight hint of cooked plum it feels creamy on the tongue.
45s Roasted sweet potato, cocoa, honey, citrus tones of malt, plum, cinnamon, cream. There are stronger chocolate and malt notes, with hints of clover and dark honey/molasses. It feels tingling from spice tones in the front of the mouth. Sweet potato note mixed with cocoa, citrus and plum tones and opens up to a cream tone that blends with the other flavours. this steep is much more tannic than the first one.
45s. Cocoa, roasted sweet potato, honey, citrus floral note, spice, and plum, before opening up to the deeper tones of malt.
60s. Roasted sweet potato, honey, malt and citrus tones, cocoa and spice.
90s. Malt, cocoa and honey, sweet potato, citrus tones, less spice.
120s, honey, sweet potato,slight floral , malt, very faint touch of cocoa.
180s. And 5 min. Malt, honey, cocoa.