825 Tasting Notes
Apologies in advance: this note contains references to decay and cremation (TW). If you’re not into that or are currently enjoying delicious food, please skip on over.
Nope. Roasted oolong is not for me. Something about burning the florals and char reminds me of one of more bittersweet aromas of Varanasi (not really into thinking of pyres while drinking oolong).
This is actually a nice tea when I can get past my own personal hold-ups. It’s a lot less potent in the burnt department than one would think, and there is a pleasant sour tang of grapefruit for an aftertaste. Lingering notes of sea-salt create a compelling portrait.
Unfortunately, my mind is going back to Varanasi again, and that cow floating down the river. It was very green (but not really), just like this oolong! There’s a part of me that finds it poetic and moving that this tea is like a burnt offering; it’s a shame that aromas, colours, and memories are so strongly linked.
Flavors: Char, Floral, Grapefruit, Marine, Nuts, Salt, Smoke, Wood
This is not bad. For a Rooibos.
Very rich and dark; there’s a light vanilla note that reminds me a tad of Vanille Coco perfume from Comptoir Sud Pacifique (Sephora). The brown sugar/caramel borders on boozy. Apple and blackberry leaves are detectable and bring out fall fruity notes. The pumpkin is baked, and is a thing I notice on my tongue more-so after I’ve finished my cup.
When I first smelled the blend I thought there were sunflower seeds. After drinking it, I still swear there are sunflower seeds.
Flavors: Apple, Brown Sugar, Caramel, Molasses, Pumpkin, Vanilla
Priority No. 3 of my great sipdown purge had to be one of my oolong pouches from Verdant. I don’t know why Verdant teas always winds up neglected in the back of my cupboard, but there it is.
I’m not going to write a proper note on this tonight. I steeped it in a cup that was previously holding the Sticky Rice Jin Xuan, and I fear some of the flavouring may have creeped over; either that or this Tieguanyin is incredibly sweet and creamy (but probably not subtlety highlighted with rice notes). The sweetness actually oozes in the finish and aftertaste, which is distinctively not from Sticky Rice.
Flavors: Cream, Floral, Honeysuckle, Sweet
Drinking this before I take a power nap in preparation for essay writing later tonight!
At first I was a little disappointed to receive this as a free sample; it’s what I got last time too! Then I saw that it was this year’s harvest- so it is technically a different tea. Queue more enthusiasm!
I’m finding this new batch to be a brisker, darker, albeit less sweet, cup than my first round with good old 2016. It goes places that wouldn’t surprise me in black or bug-bitten tea. There’s malt, raisin/prunes, dark wildflower honey, and marmalade or blackberry-like tang. There’s a slight floral-vegetal note that I associate with some Darjeelings too.
Also, thank you, Alistair and What-Cha, for the lovely sample! You carry some pretty special teas, and you’ve put Choke Chamreon Tea Estate on my radar (need to check out more Thai teas).
Steep count: 2
(2017 spring harvest)
Flavors: Autumn Leaf Pile, Blackberry, Brandy, Dark Chocolate, Floral, Honey, Malt, Plums, Raisins, Stonefruits
Oh, FML. Writing a bogus Formal Recommendation Report for a situation and person that aren’t real. Please send me back to the department of History, where papers make orderly sense (Ok, Legal Admin is alright and practical, but this req Professional Communications academia class is dreadful).
I’m not sure if I should sleep and feel rested for my early morning exam and the brunt of the paper writing tomorrow, or if I should pull an all-nighter in the hopes that I can finish it in the next 9hrs.. I’m too old for this.
Either way, this tea shall be my friend. Hello, tea (this is what sleep deprivation looks like and it is not positively correlated with work productivity).
Steep count: 2
(2017 spring harvest)
Flavors: Butter, Rice
This is simply a bouquet of buttery lilacs. It feels like such a luxury to have rich flowers like this on the verge of winter. I particularly enjoy the sweet, rich scent that the leaves and broth give off.
It’s too bad I put off drinking this one for so long. For whatever reason, I thought it was roasted. Good job for reading comprehension, Crowkettle!
I’ll add more insight to this note if anything interesting pops up in later steeps.
Steep Count: 2
Flavors: Butter, Flowers, Grass, Honeysuckle
I’ve dealt with Priority No. 1 sipdown, so now I can move onto Priority No. 2! There are two-and-a-half pots left, which means I can probably finish it off by tomorrow..
The coconut has held up well over the course of the last few months. The pineapple is subtle, and combines with the coconut and base to create a creamy tropical beverage, à la piña colada (cringe, linguists, cringe). I definitely prefer this without milk and at a warmer temperature though.
Anyways, while this isn’t a priority repurchase, I can see myself ordering more in the future- maybe when the world is warmer and/or I need more of this company’s delicious Cream of Earl Grey (it’s my favourite one right now).
Flavors: Butter, Coconut, Cream, Malt, Pineapple, Tropical
I should make more notes to reflect how much I drink this tea. I practically always have a cup on hand now, and my pouch is sadly beginning to run low. I do what I can to make it last, and sometimes stretch the leaves out over the course of a few days- with no ill effects so far! This oolong can go on for +6 steeps without losing any “oomph”, so it seems a waste to cut it short when the day ends.
At this point I definitely know this is the Scented Milk Oolong I want to stock all the time. If I just had this and What-Cha’s Sticky Rice Oolong in my cupboard I’d be content (but I’d also need a few puerhs, a good Chinese black, Silver Needle, Kenyan White Rhino, Matcha, Cream of Earl Grey, a Japanese Sencha…)
Steep count: 5
Flavors: Coconut, Cream, Mango, Milk
While I was steeping (and sniffing) this baby, I thought I was going to have to go over how Roasted Oolongs don’t seem to work for me again. Needless to say, I was pleasantly surprised when that overdone roasted aroma turned into a creamy cup of nuts and barley, with fruity and floral accents.
At first, I feared that the cream and nut notes were residue flavours from the cup’s previous resident (Coconut Carrot Cashew- It’s Operation Sipdown and I’m running this ship like a dirty fastfood joint). It appears these flavours are this tea’s own, however!
I still vastly prefer green oolongs, but this makes me less hesitant to try the roasted fellows. Teavivre Dong Ding Oolongs appear to be a win for me too!
Steep Count: 2
Flavors: Apple, Cream, Floral, Hay, Honeydew, Melon, Roasted Barley, Roasted nuts
I’m implementing Operation Sipdown because, omg, Black Friday sales. Everyone around me is currently being offered cups and cups of different teas; you’d think they’d be more ecstatic.
Since it’s already by the kettle and is almost gone, this is priority No. 1. It always seems the teas easiest to finish off are the ones I don’t actually want to finish off (hoarding!). The ever-present fear of coconut rotting propels me, but still!
Flavors: Carrot, Coconut, Malt, Nuts