2091 Tasting Notes
A sipdown! (M: 1 Y: 66) prompt: A tea you hoard
Da Wu Ye Dancong 2017 (Probably) by Chaozhou Tea Grower / Wudong Tea
I have this tea for soooo long. It was back then when I was pretty much active on r/tea IRC and one member offered sending me a few teas. This was one of them, because back then I had a Dancong oolong by white2tea and liked it. I believe I could have it from 2019 or so.
Well, yes, it was a hoarded tea. And now I am finishing it. Gongfu, remaining almost 5 grams, boiling water, flash steeps (as instructed).
Either it has faded, or I am not so focused today; but I just can’t picked up any aroma notes. It is a pretty much mellow flowery oolong, with hints of astringecy and if steeped longer, there is a creeping bitterness.
But, sipdown is a sipdown; with a filling prompt (well, who cares it is a February prompt, right?) and I have moreless enjoyed it.
I mixed Cranberry of Basilur (a sipdown!) and Lime Flowers by Sonnentor. The latter one I have hoped to make it a sipdown too, but I had too much; so last cuppa remains. Also the latter one have a great chance to repurchase.
It smells quite funky. Flowery (lilac? how?) and tart cranberry / plain hibiscus. But it tastes better — it brings fruity cranberry with nice floral and sweet notes, so it isn’t that tart, as plain fruity element of this tea.
I wouldn’t blend it like this always; afterall the cranberry tea I preferred to have with black tea; but it works together fairly well.
Hey Martin, if lime flowers smell anything like orange flowers, I could understand the similarity to lilac. I grew up in the middle of orange orchards and adore the fragrance of their blossoms! Not sure about the combination with cranberry, though I’d be inclined to toss in a hibiscus element to complement, and then dose it with a ton of sweetener and sip it iced. Is there ANY C. sinensis in your blend? I agree that a strong black would do well. Perhaps a Ceylon and maybe even one from the Uva highlands, having those minty notes. Or maybe a Keemun with a touch of spearmint added!
Lime… in this case it is linden :) — maybe a little bit lost in translation. Sometimes it is translated as lime.
As of cranberry — sadly this blend from Basilur is really tart to me; and I usually mix it up with some other tea. There wasn’t any C. sineisis in my blend; but Uva tea would be a great pairing.
I think linden is referred to as lime tree in British English. In French it is tilluel, I believe. It isn’t a well known thing among most people in America, except perhaps those who are in wellness teas and tinctures.
Ah-hah yes. I have heard of Linden, but forgot it was sometimes referred to as lime. I have no idea what it’s blossoms smell like!
For me it’s a little bit honey-ish, chamomile like
A sipdown! (M: 6 Y: 64) prompt: April 22 – Earth Day: drink an earthy tasting tea
Two days late! Also it fits better prompt: “A tea with a long name”
But who cares? Sipdown is a sipdown!
Well, this one from derk isn’t much earthy. Thanks anyway. Whopsy daisy. It’s rather mineral. Astringent and herbaceous. Musty mint.
Longer steeps are even more herbaceous — musty mint notes. Sadly, not so earthy as I have wished for to fill the prompt. Fine for mindless drinking though. I had better shengs.
Were 6 grams for my 125 ml gaiwan too much? Who knows…
Preparation
A sipdown! (M: 5 Y: 63) prompt: A tea with a long name
Well, it may not be longest name in my stash, but… well it has got its former name; and if you write in the words the year and number of the blend, it can be quite long, right?!
Anyway, prepared last 5 grams as last time, in a tea pot, shared with family members. Flavours seems to be very same like last time — forest honey, malt, caramel and stewed fruits with floral notes.
It just needs a lots of water volume and big strainer it seems. As in the pot it was a whole different story than mug brewing.
A sipdown! (M: 4 Y: 62) prompt: April 4 – Qing Ming Festival: drink a Chinese tea, preferably an early spring green
I have sipped this tea on April 4 too; but it wasn’t a sipdown back then. Now, 12 days later it is a proper sipdown.
It is a Chinese green tea, so it fill the prompt just perfectly. I don’t expect it is early green though, but it is lovely enough. The colder water than recommended 90°C was a bit better. Jasmine had just right level of it.
A sipdown! (M: 3 Y: 61)
6 grams were remaining and wait for their time that has come today. Decided to gongfu them, using 95°C water. Steeps were short at first; around 10 seconds, quickly followed with longer, those were around 30-45 seconds each.
This sheng has a great flavour profile that I liked. It was like dried apricots most of the sessions; also it was very smooth. Sadly, on the other hand, mouthfeel wasn’t too long and it was “over” quickly. It lasted only 5 or 6 infusions and steeps after were just a thin, slightly astringent, cups.
On the other hand, considering it is a Vietnamese Pu Erh, so definitely not a terroir famous for compressed tea; it’s not bad and I would gladly accept a cup if offered. I will keep rating on 86, because maybe when it was fresher, it was tastier. On the other hand, I have also used different steeping method, so it is not really comparable.
Preparation
A sipdown! (M: 2 Y: 60), prompt: a tea in a sachet
A year ago, or so, I have received (among others), 3 pyramid sachets of this tea from Kaylee — thank you!
It says Jasmine Triangular Original Tea Bag with origin in Taiwan and Sri Lanka; Manufactuer written as Jemmy Tea Ltd. and search of which brings no results to me.
And I have to say it is perfectly easy-drinking jasmine tea, with nice base (I wonder if that comes from Taiwan). Grassy green tea and no hay and old tea notes; instead it was fresh tasting and enjoyable. Yes, this last sachet was a bit worse (but also a few days past best before date). But, as I wrote, a good daily-drinker to me, if I had to seek jasmine tea on daily basis.
A sipdown! (M: 1 Y: 59)
This tea has aged well. So creamy sheng, with notes of green apple skins; some refreshing notes — menthol like; and steeps of very various lenghts were always tasty.
Considering I was saving one 4 grams chunk for 3.5 years makes me wonder, if it is a lucky accident that this tea is so good, or it is because I have good storage parameters, or it is a sign of a good tea.
The chunk was super easy to pry, so before humidity absorption time I decided to pry it and make it loose.
Nevertheless, I liked it and keeping the rating 86, though I consider myself a bit more experienced with puerhs.
Preparation
Apparently I haven’t wrote a note for this tea I bought almost a year ago when I was in Germany. Well, maybe because there is so little to write about.
This is supposed to be a peppermint tea and well, it tastes like it. A musty and weak peppermint. One tea bag is too little; so I usually prepare it with two and it doubles the mustiness and doesn’t bring any refreshing menthol notes.
11 bags to go.
