421 Tasting Notes
An interesting take on Ya Bao, in Sheng format – a kind of combination between toasty white tea and the depth of flavor of Sheng, with a little lemony twist. A very comforting, sweet, mellow drink, that needs several washes and time to unfold its flavors (obviously in a Gaiwan or a Yixing teapot). No camphor taste, for those who avoid Sheng Pu’er for that reason. A nice evening treat to have curled with a book.
I got this tea from Terri. Thank you Terri!
This is not a great darjeeling, but it’s a nice enough and not too memorable tea. If you don’t like Darjeelings, then you could probably still enjoy this tea. It has less acidity and astringency than more pronounced Darjeelings, but also lacks the more ethereal muscatel notes, or the fantastic mouth feels that good Darjs have.
This is a good, gentle Darjeeling, which is a kind introduction into the world of Darjes, if you are new to it. A colleague picked up this tin at work and said, “I love this tea’s smell, let’s make some”, so I dutifully brewed up a batch. This is no morning brew, as it brews light (as all Darjeelings do), and it actually doesn’t have the famous, desirable “muscatel” notes, but rather more citrusy, and with an ethereal note to it. It lacks the amazing body that Ronnefeldt’s Darjeeling Earl Grey has, but it still is a very good, bright tea.
This took a long time to make, for tea, but I wouldn’t have complained if it was worth it. The spice balance here is “all wrong” for the kind of Chai that normally comes to mind (at least to my mind) – it completely lacks spiciness. It was a shame to ruin such a good tea base with such a poor chai mixture. I am going to make my own spicier blend next time.