1104 Tasting Notes
Well, first few steeps were awfully bitter and astringent. It even made my mouth dry. Weird feeling. With more and more steeps it went more floral, but smell remains dry. Bit of hay. This applies to both – taste and smell.
Colour was nice though, green with yellow notes. Clear.
Probably I am not fan of it, or my taste buds aren´t ready for “better” teas yet. Too bitter for me.
Flavors: Astringent, Bitter, Fruity, Hay
Prepared western style with one teaspoon of tea with boiling water.
Well, this is a wonderful Darjeeling I can say. Easy to drink, with notes of caramel and butterscotch. In aroma I smelled also butter biscuits and malt. Colour of infusion was dark brown and/or mahagony, leaves were quite big and not dusty at all. Their colur was different hues of brown from quite light to dark ones.
Flavors: Butterscotch, Caramel, Cookie, Malt
Prepared grandpa style – but I have tried gaiwan and western style too.
Easydrinking oolong with sweet and slight fresh fruits taste, in scents I smelled stone fruits and flowers. Well worth its price tag I guess.
Not very complex, but who needs that for simple tea?
Flavors: Flowers, Fruity, Stonefruit, Sweet
My first ripe pu-erh and a tasting note here.
I took three grams and put it into my gaiwan; used almost boiling water. After maybe rather long steep, I have poured it to glass. I smelt burnt and sweet. In taste same, but some caramel notes appear. Pleasant tea and I can imagine it for easy (everyday) drinking!
Flavors: Burnt Sugar, Campfire, Caramel