432 Tasting Notes
Currently sipping on steeped ginger with fresh lime. Actually really enjoyable as sick as I still am. For a stronger ginger make a decoction ( simmer it on the stove for around 10 min or so) otherwise steeped is quite pleasant.
Tasted some of my teas when sick so far the jinjunmei has been the best with cocoa notes becoming somewhat more apparent but at times some of my more astringent teas have been pleasant.
Being sick, I’ve spent more time surfing the internet which resulted in a mini aliexpress buying spree…looking forward to the arrival of some new spring teas!
Feeling incredibly horrible right now, so I’m resorting to my aunts old school and probably toxic mixture of neo-citran and earl grey. I last had this when my aunt rescued me from my house during reading week when I could barely crawl out of bed!
Having fun with family history searches and found out my grandmother was alive at least 3 more years than I thought, and was a roommate with Bette Davis at Cushing’s Academy. She is incredibly difficult to track down because she had several legal and professional names and the ImDB has merged her info with another person! Otherwise I only get references to her as foot notes to my Grandfathers scandalous but exciting life.
Lately, I’ve found that when fresh my Yunnan teas have been one of my most diversely flavoured tea types. They pretty well all have cocoa, honey and grainy/malt note which are the last notes to dissipate as they age, but diversify with fruity, herbaceous floral, leather, licorice, sweet potato, and mineral notes.
This tea may not have as complex a flavour profile or as thick a mouth feel as some of my others but what it does uyave is rich, pleasant, and comforting. It makes a nice, comforting everyday tea, especially for those who love distinct cocoa notes.
The dry leaves are longer thinner and more tightly wound than most of my current Yunnan’s. There is about 75-80% golden tips with short downy trichomes. The dry leaves smell comfortingly of malt, grain, cocoa, and a hint of alfalfa.
I got 5 steeps using a little over one TSP in 200ml at 90°C (1, 1.2, 1.4, 2 & 3 min)
The initial steeps brewed to a dark almost coffee coloured or dark oak tinged with gold colour. The scent was of malt, honey, cocoa and hay with butter and longan notes mixing in with these notes in later steeps.
Flavour notes appearing were top notes of longan, malt, clover, blended with dissolved cocoa powder, honey( sweetest in the middle steeps), sweet potato, cream, butter, berry, grapish note, alfalfa and minerals.
I found the tea to be only slightly sweet but well balanced. It is neither sour, sweet or overly savoury. It has a moderate density with little to no astringency with a nice kick of caffeine. The cocoa notes deepen as it cools.
Although it is not as complex or distinct as some of my Yunnan’s, it does what it does well and makes a nice cocoa rich everyday tea!
Thanks Angel and TeaVivre for this lovely tea.
Jasmine teas of various sorts are staples in my cupboard, mainly because they work better than chamomile and Valerian as a sophoric for me, and when I can find a heady fruity one they instantly transport me to either the flower markets in India, or my landlords patio at dusk in Guayaquil, Ecuador.
This is a nice dragon pearl and is different enough from my existing one: http://steepster.com/yyz/posts/164356. Whereas my current one has the deep heady fruity jasmine of flowers laid out in the sun, this TeaVivre tea has a crisper cooler jasmine like that which has been just brought out of a cooler in a flower shop. It is not powdery or insency ( until the later steeps), nor overly perfumy, it is slightly fruity, and in the first steeps the tea is very sweet even stevia like. Roasted notes of amber, cream, plum Green peas, later on cooked greens, insence, and other savoury notes are also present.
The dry leaves were smaller and more tightly rolled than my other jasmine with about 25% silver buds visible, with the rest of the leaves being mostly olive green with some brown notes. There is a little astringency in the tea but it mostly has a creamy texture. It has a moderate level of intensity in the jasmine flavour, by the third steep the jasmine and the base tea fully balanced each other. It is by no means as intense a jasmine as my current favourite green jasmine http://steepster.com/teas/sichuan-emei-shan-zhuyeqing-tea-co-ltd/36227-emei-shan-flower-mao-feng-jasmine, but this one is of good quality and easily obtainable.
I would consider getting this tea when I run out of my existing pearls!
45,60, 80, 130, 150, 180s
Thanks again to Angel at Teavivre for this sample. I will thoroughly enjoy the rest of it.
This is the second Jin Pin I’ve had and I’ve come to find that I am quite fond of these teas.
This tea has a strong roasted scent in the first steep before it settles down in the background. It has consistent tones of cocoa and butter toffee, and longan.
The initial steep had a fruity top note of longan and peaches with cocoa over roasted grain notes,and a butter toffee where the candy has been slightly overcooked giving a stronger browned butter note and a little bitterness. The tea has a soft and slightly powdery texture.
In later steeps the peach dissapears, leaving only longan, the cocoa transitions to milk chocolate than Ovaltine and a nutty roasted cashew type note appears. As well a malt note becomes apparent. I steeped it 4 times( 20, 35, 50, 90s).
Quite enjoyable. Special thanks to Dexter3657 for the sample!
This is actually pretty nice! It reminds me a little bit of the flavour profile of Andrew and Dunham’s double knit blend, except this one is a little bit more tannic and bitter, and has a denser texture in the mouth.
It has broken leaves, with scattered golden saffron tips and smells of dried apples mixed with apricots and pastry, which oddly does remind me of France, where I often had apricot pastries or pain au chocolat for breakfast.
Itsp Brewed for @ 3 min at slightly under boiling in around 8oz of water resulted in a dark rosewood tinted brew that smelled of apples and plums, Danish like pastries, cinnamon, a spicy floral, a hint of cocoa and icing sugar.
It tastes of bitter cocoa, the deeper tones of malt, cinnamon, apples and plum, molasses, and danishes. It is rich in density and texture. The aftertaste is of brown sugar.
I’m so glad I picked this up at my local grocery store today. Apparently this company is started by a founder of the tea emporium in Toronto. They sell online at http://teasquared.ca
I haven’t had many Keemun’s one I had was quite smokey and another was bright, fruity and almost menthol. This one is quite nice, it reminds me of a slightly more savoury and less sharp tasting version of another favourite tea of mine. Many thanks to Angel at Teavivre for selecting this sample for me to try. I quite enjoyed it and can easily see why it is a staple for many.
I steeped 1tsp in 200ml at @90°C for 4 steeps (1, 1.3, 2, and 4 min).
The dry leaf smelled of rye bread dusted with icing sugar and a hint of cocoa. The leaves were tightly twisted with occasional reddish golden brown tips.
After, the first steep the scent of the tea was lightly smokey roasted notes, citrus/longan, sweet potato, a bright citrousy floral, hint of cocoa, a peppery nasturtium note, and the upper notes of malt. Overall the effect was quite savoury.
The flavour of early steeps had a sharp longan top note settling into a grainy note that instantly develops into a honeyed floral cocoa note over roasted sweet potato, quite lovely and light, yet rich, smooth and creamy in the mouth. The floral note is a combination of spicy clover and carnation.
Later steeps were slightly sweeter and deeper with grainy notes becoming dominant, with lovely peppery, cocoa, grain notes, mixed with floral notes. Eventually the sweetness subsides in later steeps leaving prominent grain notes.
I really enjoyed this tea and am glad it is regularly available as I could see it being a nice replacement for one of my favourite aliexpress teas which I may not be able to buy again. Thanks again Angel!
My first impressions of this tea were of texture, even when thinking about flavour. I found it to be smooth and soft,with fruit and biscuit above malt and smoke, with a dense texture provided by tannins and a sharper aftertaste. It is pleasant and easily drinkable with a slight astringency on the tongue. There is a hint of cocoa but not really chocolate, a hint of apple blossom, leather, malt and biscuit with smoke in the aftertaste. The flavours all blend smoothly into each other. The tea smells of smoke,biscuit, leather, dried currants, apple and malt and the colour was a rich mahogany. I think I was expecting this tea to be a little more robust than it tasted but it is definitely well crafted. Thanks Dexter3657 for the opportunity to Try my first Andrews and Dunham tea!
This tea brews up to a rich ochre tinged orange. There is a sent of an orange-lemon citrus , and muscatel over a deeper slightly malty base and something that reminds of that slightly jammy fruity plastic scent they used to scent strawberry shortcake dolls once upon a time. Overall it smells very fruity and slightly spicy. It has a nice medium body with a moderate amount of astringency. The flavour is dominated by its fruity spicy top notes. The fruity notes lie more towards a more spicy grapey note with a hint of spice, lemon rind and lemon.
Underneath the flavour is quite sweet, with a hint of floral, which overlies a malty astringent note. Quite a nice after noon tea.
Thanks JustJames for the chance to try this tea!
I have to offer my sincere thanks to Angel at Teavivre for offering me this low risk opportunity to educate myself about puerh’s by sending me some wonderful samples.
Puerh have many attributes I should appreciate, a rich coffee like texture and in this case mouth feel, spice, long lasting leaves ( I tend to resteep), and interesting and evolving flavour profiles. I enjoy the cheap flavoured one I have on occasion, but I have been hesitant to experiment because I don’t know enough about them and I am afraid of fishy flavours ( this goes to a long standing dislike of fish since early childhood).
I am pleased to say that I need not of worried this tea is quite pleasant and reminds me of the spicy, leathery Yunnan’s I’ve got from a Polish company with the added tingle of a drawn espresso. I steeped this tea 15 times to this point and it still has a pleasant flavour. I found notes of leather, spice sandalwood, cocoa, tangy fruit settling into creamy papaya cream, coffee, charcoal, eucalyptus, earth, and vanilla. I quite enjoyed this tea and it has opened up in me an interest in exploring puerhs further. So thanks for the opportunity Angel!
Faint smokeyleathery note of some Yunnan’s mixed with a hint of hay.broken but tight packed leaves. 2 rinses, 5 second brew
Spicy, with a tangy fruity , note, hint of leather, settled ssmokey scent, like a town where wood smoke is the dominant fuel and has settled in the air, cocoa.
Taste rich and thick, herbaceous bitter note, hint of charcoal, over leather, hint of coffee, powdery spicy note, tingling on the tongue. Sensation of cocoa powder on tongue but not a strong cocoa taste., hint of sweet and tangy fruit..
Need a sieve because tea is very fine and broken leaves.
No astringency, smooth. feeling of cream on tongue. Reminds me of a sunny fall brisk day
5s. Sweeter, with fruitier tones of malt, stronger hint of cocoa, spice and leather, hint of aged straw, spicy fallen fall leaves.
Smooth powdered cocoa, spice and leather, coffee notes on tongue, earthy note with hints of sandalwood. Smooth, sweeter in scent than taste, but hint of creamy sweet fruit, almost papaya like.
7s. Slightly lighter peach tinged colour liquid dark but clear.
Scent similar to aabove.
Leather spice, hint of earth and eucalyptus, fruity slightly tart tone , espresso, slightly sweeter, tint of cocoa.
10s. Scent similar, colour similar to a strongly brewed full leaf Assam.
Hints of malt, eearth/seaweed, leather, spice euca!yptus, malt cocoa, slight hint of tartness and bubly sensation of espresso dissipating.
15s seaweed, tart currant, leather,malt, spice
Eucalyptus, leather, espresso sensation, hint of cocoa, touch of malt and ccurrant, spice.
20s. Malt, leather, spice,cocoa
Earth,spice,cocoa,leather, creamy fruit, touch of sweetness.
Cream,leather,spice, malt, cocoa, a bit of papaya. Espresso tones on tongue.
40s peach coloured same
Same as above but more fruit tinged cream and less espresso.
60s similar sscent with a stronger seaweed note.
Similar ttaste, bright eucalyptus note and slightly weaker.
120s. Peach tinged sepia.
Stronger malt and spicy leather.
Soft leather,spice, eucalyptus, cream, touch of oatmeal, finished by malt, tangy fruit, and a tingling sensation at front of mouth
180 s. Soft cream, leather fruit, spice, tingling.
240s. Sweet cream, leather, cocoa note papaya tinged with vanilla tingling dissipating.
300s. Sweet cream, fruit, malt, leather tingling
360. Cream sweet fruit leather tingling.