141 Tasting Notes
Crazy sweetness! I had to double check this one. I even cleaned out my cup a couple time with boiling water and wiped thoroughly. Very pleasant sugar cane taste and Dian Hongcha likeness. There are some light grassy notes, but these are brief and towards the back of the throat.
Definitely enjoying this one. It has changed quite a bit from last year – its bitter and super dry astringency. There is only a small amount of dryness now, but it is very good. Adds to the lingering sweetness.
Very good young sheng. Certainly has more age to it than the date indicates. The citrusy lime and mineral notes mingled with basil and cilantro, ending with a thick stewed sweet peas savoriness. It’s the uniqueness in taste that puts the Ai Lao mountain teas in its elevated class. Something special for sure.There definitely seems to be a faint similarity and kindredness to the YiWu mountain teas, although they aren’t the same. This tea should keep its complexity and age nicely.
A very nice crisp citrusy and sweet cup. There is a nice balance of contrasting astringency and honey, citrus sweetness – kumquats come to mind while I sip away. I’m currently discovering a numbing sensation to the roof of my mouth and sides of the tongue. There are some faint floral notes after you get past steeping 4. I’ll need to try this one at a lower temp later on and try to pull more perspective from it total capabilities. Pretty great start for a Saturday morning (now afternoon:)!
This is a great everyday green tea (not that its a “common tea”, but is not one that you get tired of easily). That’s exactly what I’ve been doing the past few days – sipping on this one, as an alternate taste between drinking other teas. Very nice switch in taste from a greener oolong. It keeps a consistency, but seems to reset my palate and provides a new experience each time I go back to the other tea. This tea is more of the leisure type, it doesn’t seem to over steep easily and the flavor is excellent.
My method of brewing has been in a tall mason jar, starting with 45% room temperature water then the rest at 205°F – this seems to bring the overall temp to around 185°F. Once there is only 20% left of tea in the jar, it’s time to bring it back to a full glass. I’ve gotten many infusions doing it this way and has proven to be an excellent way to drink more fluids.
The taste is grand, with it’s buttery edamame aroma and taste. I do indeed like this one! It is not too overpowering and really gives a good charge of energy. Definitely nice!
This Asian Beauty Oolong, also known as Dongfang Meiren,Oriental Beauty or White Tip Oolong, is as complex and evolves in character as great as the variety of its name. It is quite impressive, as it changes with each infusion. There is as much shift in the taste and profile as the weather here in the Midwest. I’m very captivated by this one, to the degree of being very hard to stop drinking it. Cup after cup, there was something new and intriguing.
Let me start by saying the leaf quality is spectacular! There is a varying of size, but most all of the leaves are smaller than the normal larger oolong leaf. There are plenty of very small leaves that are absolutely perfect in their shape and with lots of buds present as well. The leaves resemble a very high grade black tea leaf, with its smaller shape and length. Again, very interesting.
The initial few infusions speak of a certain cranberry tanginess that has a sweet aftertaste – like its been mixed with an orange blossom honey. Very unique and different from other Oriental Beauty teas that I’ve tried. One thing I did noticed as you got past the fist 3 steepings, was its transition in taste to a Second Flush Darjeeling black tea. Very nice! I can certainly see why some would think of this oolong as a black tea.
I know that this may not be the tea for everyone, however I would encourage you to try it and if you don’t really care for it at first…keep drinking! It will change in taste and very well may be one of your favorites.
I’ve been able to try this one a few times now – the first time was a higher temperature (208°F), with only a 5 sec steeping time. Honestly, the only difference between the two, is the extra creaminess for the first 3 steepings, when brewed at a lower temp. After these first few steepings, the taste profile is the same.
Definitely a nice hand picked oolong and the leaves are some of the largest oolong leaves I’ve seen. It is very clean and smooth. Oddly enough, the taste is so clean, it reminds me of a soapiness that I find hard to explain. If you have ever been punished by a parent, for something you shouldn’t have said in an unorthodox form of discipline(i.e. having your mouth washed out with soap), you would have some sort of understanding. Of course, this is not the overall taste, but it is certainly there.
The leaves are very giving in their refreshing floral fragrance and taste. I’ve long since forgotten which steep I’m on currently, which I know is many (over 8) and it appears it has tons left to give. This tea has a nice calming sensation to the body. Very relaxing.
Great quality leaves and a tremendous amount of depth! Thick and almost brothy, that ends with a returning sweetness that lingers. The richness of aroma from the wet leaves is intoxicating, as it captivates your senses in its complexity. It gets out of the arena of floral notes, but is more savory and thick. You can smell butternut squash, along with a slow simmered, stewed chicken (sorry if the meat reference offends – I’m at a lack of words to compare and this is the closest I can think of). The taste is more like green lima beans and butter. Smooth and full to the mouth. No astringency. Great tea! Certainly above ordinary.
Great taste and nice lingering qualities. I’ve always been enamored with YiWu raw puerhs. There is such an unmistakable fragrance and taste that come from this region. I know that could be said for most all teas, but this one is very easy for me to pick out.
The leaves are whole and complete, not broken up. The cake has a medium tightness, which allows for easy prying off of the desired amount for brewing. I got a deeper and brighter cup by stretching my normal 5sec brewing, to 12sec in my gaiwan. Very nice tea and the cost for a whole cake is very wallet friendly. It could easily sell for 50% or more for the quality you receive.