757 Tasting Notes
I wish I loved the combination of roasted leaves and floral notes, but I don’t. This makes me think of happier roasts, like Intelligentsia Black Cat Classic Espresso; I’m not a coffee person but that stuff is usually a success as long as someone else makes my cup.
Also, my leaves were totally not as fat or green as that image. Bitter Crowkettle.
Steep Count: 3
Flavors: Autumn Leaf Pile, Floral, Leather, Malt, Roasted
A lot better with a liberal dosage of milk. The sprinkles make me think dessert but the strong cinnamon and ginger flavours are almost medicinal (which is exactly what I want right now).
Flavors: Baked Bread, Brown Sugar, Cinnamon, Ginger, Honey, Rum
Sipdown! Gamblin’ gongfu style (aka, “I pour when I’m feeling lucky”). I felt lazy today so this note is in headings with fragmented notes.
Aroma: vibrant lilac custard (1). Rich lilac butter, and roasted nut, with an edge of citrus (2)(3)(4)(5). Mild grassy, citrus, creamy, mineral (6). Light citrus-mango meringue (7)(8).
Taste: gentle lilac butter with mild sweet finish to start. Morphs into tangy-sweet fruit syrup with bland fleshy nut finish as cup cools. Fruity aftertaste (raspberry, plum, red apple?) (1). Mix of tangy citrus, lilac cream, and roasted nut, with less sweetness than first steep (2)(3)(4). Smooth violet, nuts, and emerging plantain note. Starchy and creamy, with a hint of sweetness. Finish and lingering aftertaste of citrus meringue and minerals (5). Mellow cup with mineral, citrus, plantain, cream, and grass notes (6). Some plantain, grass, and mineral notes, with mango to finish (7)(8).
Steep Count: 9
I think I burnt the second steep so I changed the temperature from 95C to 90C after third steep.
Repurchase priority: $31 USD for 100g is almost tempting, but not quite…
(2016 fall harvest)
Flavors: Butter, Citrus, Cream, Floral, Fruity, Grass, Mango, Meringue, Mineral, Nuts, Violet
Here’s another Verdant oolong success that I only have a sample of; I ordered the wrong ones in bulk!
I used the gongfu method (10s, 15s, 20s) yesterday and drank it all throughout the day… and I may be drinking it still today because I only had enough for one session, you know?
It has a similar profile to my Si Ji Chun from Camellia Sinensis (heavy cream, spice, floral), but this doesn’t have that half-baked, unsweetened dough element that I wasn’t keen on. Jasmine, cinnamon, and cream combine with something sweet, almost fruity or honey-like, to create a satisfying, round profile.
I’m not rating it because of the lack of time with it, but it’s going on the list for fall 2017 purchases. And to think I thought I wouldn’t like it because I’ve only ever seen “Rou Gui” as a roasted stripped Wuyi oolong.
Steep Count: +8
(2016 fall harvest)
Flavors: Cinnamon, Cream, Fruity, Honey, Jasmine, Sweet, Vanilla
Now this is gold. I’m not quite sure where the florals fall, except for honeysuckle and maybe a bit of violet, but I know that they’re vibrant and full. Butter, cream, and melon fruit notes interplay across my messy gongfu session to create a very sweet, rich, and delicate profile.
I’ll have to keep a look out for future Reserve Tieguanyins from Verdant in the future. This one is definitely a winner. Too bad it’s only a sample.
Steep Count: +4
Mother has been stealing cups, so I don’t have an exact number, but it’s her birthday after all.
Flavors: Butter, Cream, Floral, Grass, Honey, Honeysuckle, Melon, Sweet, Violet
While the gentler profile and shorter steeping life of this Milk Oolong didn’t completely sweep me off my feet, It did end up becoming a nice “every day” tea that I always looked forward to. The soft combo of milky mango and vegetal Jin Xuan made for the perfect comfort tea.
I’d possibly pick up a small amount next season or when my cupboard is a little less full. Until then, we have some more Milk Oolong and Jin Xuan varieties to try!
Steep Count: 5
(2016 Spring Harvest)
Flavors: Mango, Milk, Vegetal
Yep, the almond milk is a nice, silky binder. The dusty quality disappears and I can focus on the toasty rice of the genmaicha, and all the pumpkin spices. The grassy nut qualities of the matcha and the vanilla in particular are emphasized by the almond milk.
All in all, a pretty good send off! Now, time to finish that Discworld book.
Flavors: Cinnamon, Cloves, Grass, Marshmallow, Nutmeg, Nutty, Pumpkin, Toasted Rice, Vanilla
Think sweet potato fries with chipotle mayo, except sweet instead of savoury and pumpkin as a sub for sweet potatoes. That’s sort of what this tastes like.
It’s a pretty fun concept of smokey spice, cream, and pumpkin with seasonings. The pumpkin flavouring sometimes veers into fall candle territory but I find it’s not a factor if I allow it to cool (the other flavours stick out more).
Props for being a honeybush that I don’t hate.
Flavors: Cinnamon, Cream, Pepper, Pumpkin, Smoke
I wasn’t a big fan of this when I tried it western style, so I figured drinking it gongfu style (+10 sec) with a cold wouldn’t hurt.
Although my palate is extremely muted, I’m picking up a lot vegetal and custard-like notes. It’s sort of creamy and almost.. eggy? The latest steep (4 or 5) has a light lime note that is kind of tickle-y to my already irritated throat. A sweetness like powdered sugar is reminiscent of instant jello or pudding; just the thing to have while sick! There are some light floral notes, but they are extremely dampened right now.
Boosting up the rating a tad.
Steep Count: 6+
Flavors: Cream, Custard, Floral, Lime, Powdered sugar, Vegetal