374 Tasting Notes
Blackcurrant tea is not something I crave very often, but occassionally I do crave something with a sharp tangy fruit taste that is not an early grey or another citrus base. This one is quite a nice one as the currant is tempered by a sweeter berry base.
The scent is quite strong especially considering this tea is over a year old and it probably makes a nice ice tea. It smells like a fruit compote with mostly berries, including currant and gooseberries with a touch of grapefruit. The liquor is a translucent reddish brown.
Warm blackcurrant is the strongest flavour note with the elderberry adding complexity and sweetness to it. This is underlain by a fairly robust black tea base with bitter cocoa notes along with red fruit notes and a bitter vegetal note from the blackberry leaves. The base and flavouring do a nice job of balancing each other, and the fruit flavouring is not puckering. Nicely Done!
The dry leaves of this tea is really beautiful, full of golden furry buds ranging in colour from a yellow gold to an almost copper colour mixed with brown leaves coated in gold down. Most of the tea appears to include 1-2 buds and a leaf. The picture doesn’t really do it justice. There are better pictures in the product description available here:
The dry leaf smells of rye bread, chocolate, honey and when allowed to air, dried clover.
This tea is a little bit of chameleon depending on what brewing style and temperature you use. The dominant flavours though tend to be cocoa, honey, and orange with light pepper notes. The honey is fairly light though and is more of a reference to the flavour notes of honey rather than the sweetness of it. The tea brews to a maple colour.When brewed gonfu style at higher temperatures using a light hand with the leaf I got notes of clover honey, cocoa, nectar, plum, malt, cinnamon, and pepper.
With more leaf regardless of temperature there is a consistent mix of cocoa, orange, honey, and pepper. When brewed at higher temperatures the tea tastes thinner and leaves a kind of effervescent feeling at the front of the mouth followed by a heavier feeling at the back of the mouth. When brewed at lower temperatures the tea has a kind of creamy texture.
When brewed western styles there are flavour notes of orange flower, honey, sweet potato, light malt, deeper note hinting at cocoa, light pepper, cinnamon, clover nectar, and light fruit notes including plum, and orange. The tea is slightly bubbly in the mouth. It tastes sweeter as the cup cools with the fruit and honey notes become more prominent. The cocoa and malt also come out more. The tea finishes with bitter cocoa and pepper notes and a citrus top note.
Altogether an interesting tea that I look forward to experimenting further with.
This tea brews to a deep dark orange brown with the opaqueness of coffee. Its scent is of sweet pink grapefruit complete with that bitter sharp twang you get when you peel back the skin, mixed with dusty mineral notes, cooked hearty whole grains like spelt mixed with kasha grain, and yeast.
My sense of taste is still a little bit off after being sick but this tea has strong flavours that combine a mix of sharp initial notes followed by a smooth aftertaste.
The first flavour note is of sour citrus note mixed with a mineral and faintly marine note that is not fishy, but something that reminds me of brisk sea air (ozone, wet vegetation, salt and water) followed by a smooth slightly earthy bitter note that mimics coffee. There are also hints of charred crust. The texture is like that of French Press Coffee. This tea is not particularly sweet, and those who prefer a sweet tea would be advised to add sugar. Otherwise this is an easy introduction into flavoured pu-erhs.
Brewed this tea smells of biscuits raisins and a lychee scent accompanied by a slight sharp citrusy note. The liquor is an aged maple wood colour.
It tastes of biscuit, raisin,and lychee. With the lychee note like that found in canned lychee packed in water, There is a hint of a green floral notes and malty lightly bitter after note. The tea is smooth, with a medium to thick body and no astringency. It is very forgiving you can steep it and forget about it and it remains easily drinkable. It makes a great iced tea and cold brews really well. It re-steeps decently well. Overall a nice affordable every day tea.
When hot Troika reminds me of the Ahmad Tea Special Blend except the base is a little smoother and more forgiving in that it is less likely to get overly bitter if overbrewed. It tastes like a nice lightly flavoured fruity earl grey over a slightly bitter base. For me the sharp citrus of the bergamot was most present at first slightly tempered by the sweeter notes from the orange. As it cooled the orange
became more present for me and sweetend the tea a little. Having said this it is not an overly sweet tea. The orange has a few of the notes from Orangina ( a slightly bitter orange)without it being sweetened. I do get hints of mandarin but more like the taste of tinned mandarin packed in water. The base has a slight natural bitterness which gives the tea some depth. The tea brews up to a nice copper colour. The flavouring is nice and subtle and is suitable for those who prefer a lighter flavouing to their flavoured tea. The base is pleasant enough but not overly complex. It makes a nice afternoon tea.
Thanks Momo for the opportunity to try this tea.
This tea is the first Shui Xian I’ve ever had as well as the first tea from Verdant Tea that I’ve tried so thanks Momo for offering me the opportunity to do so through your sale.
I found the flavour profile of these tea to be interesting and subtle through out my tasting of it. The 16 steeps I got out of this tea ( 5,8, 20,30,35,40,45,50,60,70,80,100,125, 160,190s and 4 min) speak to the quality of it. My first impression of the tea left me with a memory of a really awesome steel cut oatmeal I had in McLeod Ganj ( Dharmasala) in India with hints of cream over starchy fruit like papaya or bananas over warm cereal notes. The tea also had warm floral notes. The tea even at 5 s had a nice creamy mouth feel followed by a freshening feeling at the top of the front of the mouth.
Early middle steeps revealed notes of caramel, honey and woody spice mixed with the tones above.
Later steeps brought out vanilla and some sweet vegetal notes that blended with the existing notes.
The final series of steeps were slightly astringent with a licorice woody spice tone appearing along with a hint of chocolate with the honeyed vanilla cereal woody cream notes remaining.
All over it was quite a nice experience I look forward to comparing it to another Shui Xian that I expect to be receiving soon.
I’ve had this tea several times prepared in many different ways and I have come to the conclusion that I prefer it prepared under leafed and at lower temperatures. The description describes it as a great accompaniment to an English Fry up and I have to agree, this tea like some wines really is a tea that goes best with some food preferably rich slightly fatty ones. It is probably a tea that would take milk well.
When I first had this tea I brewed it at boiling for around 4 minutes. The resulting brew smelled of lemon, sweet potatoes, roasted, blackened potatoes, hint of artichoke, spice, and a hint of malt. The brewed tea had a full, thick, mouth feel with a mild to moderate astringency. It tasted of malt mixed with a vegetal note and sweet potatoes, anchoring a citrus mixed with bitter cocoa top note. This is not a particularly sweet tea but more a mix of bitter tones and citrus. A little rugged, this is a tea that would probably do well with additions. With its citrus top notes and it’s coffee like bitter notes I could see how it could compliment a fry up. The tea re-steeped well with the second steep bringing out more cocoa and hints of honey notes.
When steeped at a lower temperature and with less leaf cherry and sweet potato notes are more prominent and the tea has less vegetal notes and lemon, but the other notes and rugged texture remain. The tea remained
moderately astringent. Although this is not my favourite black tea blend, it does have an interesting and varied flavour profile and I am glad that I had the chance to try it.
I finally tried this tea again with a lower brewing time and temperature. The vanilla really shines with these changes and there is less of a white chocolate taste. The green tea does impart a little bit more creaminess. A nice vanilla tea with a long lingering aftertaste. Upping the rating a little.
I am sick once again, sore throat ( for some reason when I get sick this tends to be where it concentrates), runny nose etc. To doctor my self up I made a tisane of ginger, sage ( full leaves from last years garden), cardamom, ginger, cloves and honey. It actually tastes quite pleasant, herbal, but not overly medicinal. The brightness of the ginger tempers the earthiness of the sage. Sage and honey are both known to help sore throats and the other ingredients are also known to help fight infection so hopefully it’ll help. At least it’s soothing on my throat!