241 Tasting Notes
2 tsp cocoa nibs
1 tsp soba cha,
a couple thin slices of ginger,
4 small pods of cardamon,
1cm worth of cinnamon stick
3 arms of star anise.
@14 oz of water steeped for @6 min
Not bad and chai like but I used one TSP of soba cha instead of extra coconibs and I think next time I will use the extra tsp of nibs and then add the soba cha. I will also up the ginger next time as well, otherwise the flavours mixed well to produce a mild cocoa based chai.
This tea has a fruity, candy like passion fruit that smells almost creamy with a touch of mango. It produces a bright orange amber tea that may appear cloudy as actual passion fruit pulp is used. But this cup is clear. The tea is a large leaf Ceylon with long loosely twisted leaves.
The flavour is of a sweet, not tart passion fruit that is slightly creamy. The tea underneath is fruity with a touch of bitterness, a classic tea flavour even if it tastes a little thin compared to some of the syrupy teas I’ve had lately. The large leaf makes it difficult to measure out so perhaps I under leafed it. This is pretty smooth for a Ceylon with just a light astringency. It probably makes a nice iced tea. Pretty nice hot too. Well worth the @$2.00 I paid for it.
I find that most of my Yunnan’s fall between the spectrum of leathery spicy and honey fruity all with cocoa underneath, but each are unique in some ways. The crudest, roughest one has almost licorice tones, one has orange notes, one has a lot of spice over chocolate notes, another is jelly and violets and then there is this one. This one is quite fruity and almost boozy in the first steeps, overlying the honey, cocoa, and leather and has a bit of snap pea to it.
It looks just like the picture with medium thickness blades and furry gold buds. About 75-80 % appears to be buds. The dry sent is almost hay like.
I steeped one heaping TSP in a 150 ml gaiwan. Using boiling water.
After 45 s the scent is of honey, hay, cocoa, smoke, and a faint leather spice. The tea is a medium ambre brown with a yellow green ring I get in many tippy teas around it.
The flavours of cocoa, hay, smoke and honey combined to create something slightly fruity. It brings back a memory of something I had at school when a classmate prepared a Vietnamese meal for us. There was a hint of grapes, cooked apple and a slight musty tone all soaked in a touch of rum.
Other notes I tasted were of snap pea, honey sweetened cocoa in grape juice, and very faint leather notes. As it cools the cocoa, honey, slightly boozy fruit dominate. Very smooth tingling in front and top of mouth.The first steep was kind of syrupy. Further steeps were as follows:
60s less honey, more cocoa, and hints of tarter red fruit, touch of bean still quite sweet and honeyed. Not as syrupy as first cup.
75s honey cocoa,leathery earthy notes.
120s. Cocoa, honey, red fruit , leather spice
240s. Cocoa, leather,honey.
This tea still has some life in it. I especially liked the first steep and the hint of red fruit in some of the later ones. All together a nice tea that I wouldn’t mind enjoying from time to time.
Thanks, Capital Tea Ltd for this generous sample!
This tea tastes of lightly floral lemon pie filling with a sweetened aftertaste from the caramel. There is a hint of vanilla and cool sugary meringue note. A smooth base underneath, adds a bit of depth and a touch of bitterness and pastry. This tea has a sweet aftertaste. More tartness from lemon appears as it cools and as Lala noticed the flavour intensifies. The flavour was very light when hot. A nice sweet lemon tea with the caramel adding a warmth and richness to the tea.
This is one of my favourite all day teas. Its initial cups are bright and fruity and almost creamy, it lasts anywhere between 7-11 steeps,and it finishes in caramel honey. I haven’t had it for a while and the fruit is mellowing and is less tart as it ages but it’s still pretty fabulous.
The tea consists of dark tightly wound short leaves with copper gold tips.
1.5 TSP in a 225ml vessel steeped at boiling for 45 seconds yields an amber red liquid tinged green gold at the edge of the cup. This one does require a slightly longer steep than some of my Jinjunmeis and does not brew as deep a red but it has a great bright flavour.
The scent of this tea is warm, sweet and bright with sweet potato, caramel, smoke and longan, hint of chocolate and cinnamon.
The flavour is of fruit and very light smoke/ roast and cinnamon notes on top, with caramel, cocoa and hint of sweet potato with peppery notes underneath. It tastes bright, sweet and smooth and leaves a cooling sensation at top front of my mouth. The tea yields a good dose of caffeine. Longan dominates the aftertaste, with light peppery notes and a lingering caramel sweetness. Through later steeps them long an will fade then it will have a couple of sterps that taste like an orange pekoe Ceylon and then it yields caramel towards the end. A great tea for all day.
I’ve enjoyed all the black teas I’ve got from this aliexpress seller and he has really great sales. However he had problems with his partner and currently reorganising his business. Hopefully he returns to selling teas soon as they seemed to be well received.
This one really does benefit from a longer steep time and from being allowed to cool to get the full benefit of its flavours. I steeped it for around 6 minutes this time with no ill effects. The tea has a thick slightly chalky texture on the tongue from the cocoa and the prune. At short steeps I find the flavour is dominated by the prune and clementine which reference some of the flavours found in really fruity ceylon with the citrus notes thinning out the plum/prune flavour. At longer steeps the flavours balance each other better. Caramel adds a richness to the tea and softens and dulls the fruit a little and the cocoa becomes more present in the blend. I do taste the vodka, but not as an alcohol/liquor taste but more as coolness added to the taste and a slight mineral note. I don’t find this to be an over the top sweet dessert tea, but a comforting, soft, sweet, sweet and slightly fruity tea. The Clementine note intensifies as it cools with the caramel being the second most dominant note underneath with the cocoa adding texture and depth. This tea grows on me every time I drink it.
I’m really enjoying this bright and lovely tea this morning thanks to the generosity of CrowKettle.
After a four minute steep I’m left with a sweet scent that is a blend of citrus, sweet fruit such as tart plum, cinnamon, a hint of cardamon and nutmeg and a touch of floral like gardenia and rose cross.
The tea tastes sweet combining citrus/malt, honey, floral, plum, and spice notes. It is a pretty orange red colour, and tastes smooth but refreshing. as it cools it combines to create a taste like lemon scented waffles with a hint of sweet syrup.
The second steep is sweeter with stronger pastry notes. Caramel notes are present with hints of raisin.
Looking forward to further steeps throughout the day.
Thanks again for this very generous sample!
This is quite a nice Ceylon. It seems to lie between those Ceylon’s that are sugary sweet, those that hold lots of citrus notes, and those with deep malt notes. It’s a pretty well balanced cup, with just the right touch of briskness.
The tea smells of malt, a touch of brown sugar, spice (cinnamon and a hint of nutmeg), citrus, and berries with some deeper slightly bitter notes. The flavour is deep and robust with all of the above notes. This Ceylon would take milk well. It is not an overly sweet tea, and has a lovely citrusy and spicy aftertaste. I’m quite enjoying this cup. 96°C 4 min.
Edit: The resteep is lovely and sweeter. I think that this tea would benefit from a shorter steep than I first gave it. Cocoa notes are present in this steep.
This tea is kind of interesting. I’ m not sure if it was quite what I was expecting, the flavouring is subtle and the base underneath is quite robust. The scent of the tea is a blend between vanilla, lavender, and the base tea that gives it a slightly floral caramel like scent. When hot The lavender is slightly dominant over the vanilla, but both are only subtly present over the base. As it cools, the mint displays its presence both in the flavouring and the sensation on the tongue, but its flavour blends masterfully into the lavender and vanilla. The lavender and mint are present at the first sip but the vanilla is the strongest note afterwards. The vanilla is kind of a French vanilla ice cream vanilla, cool and creamy. The mint acts to emphasise the ice cream note by creating a bit of crispness in the blend. I am enjoying this without additives but brewed a little stronger it would go excellently with milk or cream. I brewed 1 heaping tsp in 225 ml for 2.5 min. the first time I had this I used 1.5 tsp but I found the base to be a little bitter and strong at that point but if you take milk you might want to use this amount. A really lovely blend.
I’ve been thoroughly enjoying this lovely tea all day today.
I find it lays somewhere in between the two Xinyang Hong Chas I have. Appearance wise it is closer to the Yixiang tea version with black straighter leave an with some golden tips, but it’ s flavour is closest to The Old Tea’ s tea. Perhaps if I steep the Yixiang tea Gongfu tea it will display more sweetness.
I brewed 1.5tsp of tea in a 150 ml gaiwan and chose to do short steeps at boiling. As of now I steeped for 5,10,15,25,35,50,75,96,120s on top of am initial rinse. I am still getting a rich and dense flavour. Even the rinse was flavourful.
Over the course of steeping this tea I have tasted chocolate ( cocoa in the last couple steeps), caramel/honey, malt, citrus, longan, citrus zest, cinnamon, cream, and jasmine. Malt and chocolate, fight between each other for dominance depending on the steep, by later steeps the Malt is prominent with cocoa underneath, the caramel/honey lies underneath and intensifies as it cools.
This tea has been lovely company throughout the day and I may have a cup or two before I go to bed.
I’m trying this tea thanks to TastyBrew and our fabulous swap. Thanks, I love it!