355 Tasting Notes
Haven’t really been able to browse Steepster for a while due to storm recovery, so it’s nice to be back! Didn’t get to tea much during that time, either, but I do have a few things from the past few days that I have taken notes on.
I opened this up this one up this weekend to test out a new pot. Opening it up, the aroma was a little tropical fruity, a little sweaty, a little nutty and a little creamy. rhinkle commented that it smelled like an island.
I found the taste to follow the aroma more or less. That nice, baked creamy nuttiness with that distinct, sweaty tropical fruit note on the nose.
Flavors: Creamy, Fruity, Nutty, Sweat, Tropical
Got some of this from the Here’s Hoping TTB and drank it the other night. Very warming, soothing and easy to drink. It had a subtle, robust, nutty sweetness and sort of reminded me of houjicha. I could definitely see myself drinking more of this from time to time.
Flavors: Grain, Nutty, Sweet, Toasted
Got some of this from the Here’s Hoping TTB.
Tossed a bag into a small mug with 90C water yesterday, I believe. It had a bit of an aroma, but for the most part…just tasted like water until I got to the bottom of the mug where the bag was, which just ended up being a mouthful of oversteeped green tea.
Not sure how old these bags were, so I couldn’t really say if I would or would not recommend this when fresh, but I certainly didn’t like the flavor of the tea itself.
Got this from the Here’s Hoping TTB.
Tried as much pu from the box as I could if it wasn’t already obvious! This one was clean, sweet and smooth from the very first steep. I’ve usually been skipping washes lately, so the first steep was a deep red in color that darkened significantly in the next since the leaves were pretty broken up once the compression loosened, and they soaked up a lot of water. I did get some fermentation flavor, but nothing that overshadowed the distinct sweetness I picked up on.
7572 from the Here’s Hoping TTB. Don’t know what year.
This is probably one of the most boring tasting notes I’ll ever have, but all I wrote down for this tea is that it tastes like shou. This being the classic, defining recipe that it is, however, I suppose that isn’t too surprising. Kept a very consistent and predictable flavor profile throughout the entire session.
Got a 5g sample of this from the Here’s Hoping Traveling Tea Box and drank it last week, I believe. This shou had a strong aroma when wet and steeped up a deep red to start. The flavor was a blend of coffee, petrichor and almost alcoholic fermentation. I did get some fishy notes, and earthy, woody notes emerged throughout the session. The aftertaste was fairly sweet and I did get some decent viscosity with longer steeps.
This is not a shou that I would ever care to own, as the fishy notes—though subtle in comparison to really low quality puerh—were noticeable enough to put me off. It is not undrinkable, but I have plenty of better options in my stash that I’d grab instead.
Flavors: Alcohol, Coffee, Earth, Fishy, petrichor, Sweet, Wood
Alright, I feel kind of silly noting this two days in a row, but I decided to sip down the rest of this one to start the morning off since I don’t have any greens with me. Steeped in a porcelain gaiwan this time to cut out any potential factors that may have impacted the taste yesterday when I was using a recently completed clay pot. Also used cooler water since I feel like the leaves may have been a bit scalded yesterday.
Result is a smooth and viscous liquor that is light and color and flavor in the first steep, but quite fragrant with sweet, creamy floral notes coming through.
Up the temperature just a couple of degrees bit but kept the steep time short for steep two and get a more golden color. I start getting some of that characteristic “bug bitten aroma” but the flavor starts to take more of a turn toward the notes that I was getting yesterday, which makes me think I really would be best off keeping the temperature low here, especially considering the leaves appear to be on the greener side.
All in all, I’m not sure whether it’s because it’s more on the green side or because it’s a winter tea or what, but while this is a good tea it’s just not appealing to my palate at this point in time.
Flavors: Creamy, Roasted, Sour, Sweet
I have had a couple of sessions with this one and the notes I have for each are completely different. My first session I mostly noted the sweetness, but today I seemed to only be getting roasty and sour notes from it. I have probably about one session’s worth left, so I will need to make sure to give it more attention next time I have it, and use a more neutral brewing vessel than the clay pot I used today.
Flavors: Roasted, Sour, Sweet
Sipping down this sample received from a tea friend this morning. I was planning to drink it grandpa style but couldn’t get the leaves to sink and didn’t feel like filtering them with my teeth, so it ended up being western style instead, which was still quite enjoyable.
Nutty with underlying vegetal notes and a nice viscosity. This was from last year’s harvest, so I’m really interested in knowing what it tastes like fresher, as it’s still quite good now.
Flavors: Creamy, Nutty, Roasted, Sweet, Thick, Vegetal