80 Tasting Notes

92

dry leaf: roasted nuts, peaches, greenery, bread
in warmed teapot it’s much darker deeper and some reminders of bael tea.

wet leaf the greener aspects come out. mineral and marijuana, chicken stock

palate is vibrant and mineral with a surprising sweet buttery element. Quite complex

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85
drank Oolong No. 17 by Saeng Arun Tea
80 tasting notes

Purchased at a small tea vendor outside a Tesco in Bangkok. No.17 is considered the top grade for thai oolongs (also known as Ruan Zhi or Qing Xin in Taiwan).

Dry leaf has a nice middle ground between vegetal, floral and more roasted cereal notes.

Tea has flavours and aromas of baked apples, flowers, slight spice. Rather rich and salty. quite bitter if pushed too long.
All in all, with careful steeping, a very decent tea for the price.

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88
drank Lishan light roast by Lin Mao Sen
80 tasting notes

This is for 2016, but only opened recently.
Dry leaf is shows slight roasted notes of nuts and more pungent vegetal component like endive.
steeped leaf is peppery, floral, buttery and slight chlorine

Liquor has initial sweetness then unfolds with leafy green vegetables, flowers and mild but pleasant bitterness at tip.
shows a bit more roast than some other lishans. adds nicely to complexity
very strong mid-palate that lingers to full finish

not quite as tasty as i recall when i first opened it a month ago. i still have a 2017 to open

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86

Stopped off at Lung Dech tea, which is approximately 1 hour north-west of Chiang Mai. Very attractive and peaceful surroundings. They also cook food dishes, many of which incorporate tea in them.

Picked up 50g of white tea there for 300thb (i think). Certainly much more, than other local teas, but quality seemed high

All buds with aromas of peach, white chocolate, orange zest, flowers honeydew and a little wood and vanilla.
Palate is sweet and medium+ body. rather creamy with more peach and orange.

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85
drank Wen Shan Baozhong by Lin Mao Sen
80 tasting notes

Drinking this side by side with another wenshan baozhong.

This one has a nuttier dry aroma, not as floral as other.
Wet leaf has sweet corn aroma, vegetal
Palate is round and slight creaminess. touch of nutmeg

when pushed, the tea held up well.

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86

Dry leaf is typically dan cong aromatic with honeysuckle, dried hay, mint, marijuana and almonds
very vibrant palate with good concentration and minerality.
slight bitter astringency, but overall well balanced and enjoyable

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85

Dry leaf is grassy and hay-like.
steeped leaf vastly different. floral, peachy and slightly earthy

medium+ body with very slight astringency at tip of tongue. sweet round and complete. long finish. highly satisfying
I typically use hotter water than most people suggest for my whites. approx a minute off the boil

Preparation
200 °F / 93 °C

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84

might as well brew this with its homeland clay…in chaozhou pot.

dry leaf does indeed have pomelo-esque aromas, certainly citrus.
roasted grain, fried butter and mineral with gripping astringency on the finish at tip of tongue.
almost saline mid-palate

good dancong

Preparation
205 °F / 96 °C 0 min, 15 sec

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65

This is a “40-year” aged baozhong purchased from a tea vendor in Pinglin, Taiwan. I highly doubt it’s been aged 40 years, but that’s the claim, so that’s how I’m writing it here.

Anyway….the leaves look rather dull and give a faint dusty earthy smell.

Wet leaves and liquor have similar aroma: farm, mushroom and boiled peanuts. In fact, I can’t shake this boiled peanut reference. it tastes like it, it smells like it.
Multiple infusions and the profile doesn’t change, but it does last throughout it all.
It lacks concentration and complexity.

Preparation
Boiling 0 min, 15 sec

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86

Spring 2016 leaves.

end of my bag so a lot of finer leaves in here. using shorter steep times than normal to offset.
wet leaves have rather fruity aromas of expected apricot and unexpected gooseberry underneath. roasted notes are not overwhelming. nicely balanced with marzipan roasted almonds.

This tea unfolds gently starting with a surprising sweet malty medium-dark chocolate component on palate, which is later balanced with roasted notes and slight bitterness at tip of tongue on finish. I don’t recall this bitterness from earlier tastings with this tea, so could be due to the fine leaves.
Later steeps bring out cooked celery and more nuttiness.

Interesting take on da hong pao, which may not be for everyone.
Quite pleasant

Preparation
205 °F / 96 °C 0 min, 15 sec

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I like tea; I’d like to drink more of it. I also like wine; I probably drink too much of that.

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