757 Tasting Notes
You know what would make this tea better? More chili. Apparently chili flakes are present in this blend but they appear to be void today. Maybe next time? Everyone else seems to find this spicy, so maybe it was just my spoon serving.
I preferred the sweet spices when it was hot with milk, but the anise popped in an interesting way without the milk and when allowed to cool.
Flavors: Anise, Cinnamon, Cocoa, Malt, Marshmallow
Mmm… such syrupy banana goodness, although less so when I didn’t get a banana or nut piece in my tea filter. Without those pieces, today’s cup seemed more buttery and black tea-like, which isn’t a bad thing either.
Taken with 2% milk.
Flavors: Baked Bread, banana, Butter, Pancake Syrup, Pecan, Walnut
This was provided as free sample in my What-Cha order, along with one of the nicest notes I’ve ever gotten from a tea company. Thank you, Alistair!
The first time I made this up I went with a western style steep. I consistently got comforting honey and fruit notes for all four re-steeps. There was no real dynamic progression of flavour, but this tea has a good thing going for it, so I’m not complaining.
Today I’m using shorter gongfu steeps, and unsurprisingly the 1st 15s yields that amber honey note. 2nd 18s steep has a profile which I generally associate with Chinese black teas; it’s creamy, malty, and almost chocolaty, with an incredibly smooth honey-sweet finish. Chocolate and baked fruits notes linger.
Steep Count: 5
Anyways, this was a great first foray into “red oolong.” I’d definitely pick up more of this as a “family dinner tea” and then short-steep it when I’m on my own. I’ll probably check out the other varieties first though!
Flavors: Cherry, Cream, Honey, Sweet
Verdant’s “English Garden Party” assessment is spot on.
I’m drinking this along the equally floral Ben Shan, but their “flowers” are quite distinguishable. Zi mudan has a “heavier” floral quality, with a hint of rose and a strong smack of jasmine. The liquid’s aroma strongly reminds me of the Jasmine & White Frangipani candles I used to pick up from The Body Shop, actually.
Unlike Ben Shan, which became creamy sweet on second steep, this oolong drifts towards the “flower cleanse” spectrum, with juniper and eucalyptus notes emerging. I still feel like I could light my cup on fire and get candle.
Steep Count: 4
Third steep is starting to get creamy and sweet but I still can’t shake the floral candle thing. It’s more like a different handcraft candle I have now, which is floral but also has spiced juniper and wood. Oh, well. I’ll try and get in a couple more steeps tonight when I’m over my floral oolong fatigue.
Flavors: Cream, Eucalyptus, Floral, Jasmine, Rose, Spices
It’s floral, flavourful, and smells good, but I don’t think it’s going to stick out from the 15 or so Tieguanyin samples I have right now… and before you ask, no, I don’t know why I have that much Tieguanyin, especially since I’m a simple Milk Oolong person.
Steep Count: 4
The second steep brought the sweet and lilac cream custard Verdant advertised, with lingering tart fruit notes.
Third steep I left a minute over. The liquid’s aroma has taken on a quality like powdered sugar on light pastry, with a dash of tart. It’s sort of dessert-like and light.
Flavors: Cream, Floral, Lime, Pear, Powdered sugar
I threw this in the timolino today and it helped me through a bad bout of car sickness on the bus commute. My sister also stole some of my tea for magnesium pill-taking purposes and I think she was slightly more impressed than weirded-out by the “definite sticky rice flavour.” This isn’t a scented tea that holds its punches.
Needless to say, this held up extremely well in the travel mug. It’s just a shame I couldn’t take the leaves with me for resteeping purposes.
Steep Count: 2
Yeah, I resteeped this when I got home at midnight. I’ve got my priorities straight.
(2016 fall harvest)
Flavors: Butter, Rice
Yep. This is delicious, hot or cold.
AQ2T should think about making this a permanent or seasonal tea, imo. If they don’t do that I may consider petitioning them to make my own personal batch..
I wish I’d picked up more!
Flavors: Cardamon, Cinnamon, Cloves, Coconut, Cream, Peppercorn, Pineapple
I don’t know a lot about oolong, nor do I have experience drinking different varieties and harvests. So, if you told me this was a Tieguanyin I’d just bob my head and say “yes, with a dash of orange-flavoured fluoride gel I used to get at the dentist!” Such a connoisseur.
Steep Count: 5
I forgot about the fourth steep and now it tastes like a typical dacong or a second steep Darjeeling; fruit-sour and floral.
Flavors: Floral, Orange, Rice, Vegetal, Wood
David’s retired Cranberry Pear black tastes almost exactly like this tea. That’s unfortunate because after 100g of that years ago I became sick of the apple flavour. I can’t even do the smell. I imagine this would be a big-time winner for fans of that old festive tea though!
Otherwise, this is a lot fruitier than I was expecting. The maple sugar sits with you at the back of the throat, and really emphasizes the sweetness of the fruit (bah, apple). I think I’d be happier if this was less fruity and more eggy cinnamon bread.
Flavors: Apple, Floral, Maple Syrup, Raisins
Butterfly pea blossoms may be gimmicky but it’s a gimmick I love. Give me more blue tea!
Too me it tastes like floral black currant gummies. Rose tends to come across as “candy-like” to me though.. probably due to the long association with Turkish Delights. It also has a dry and sharp characteristic that I hope I can curb in an iced batch.
Flavors: Black Currant, Candy, Citrus, Rose