388 Tasting Notes
Also drank this during my virtual tea session tonight. I noted ‘dark sweet raisins, with a bit mineral notes at the back of the mouth/throat. Astringent, but not bitter.’ I only got 5 steeps in before pausing for the evening. I was getting the tea sweats/energy that comes with semi-aged teas. I need to take a breather for the night, allow the leaf to dry out, and start earlier in the afternoon. Strong tea drunkenness, though.
Drank this during a virtual tea session. I wanted to break in a new gaiwan/cup set…I figured that since the gaiwan holds 80ml, the 4 grams of leaf was plenty for the gaiwan.
Light floral notes. I had to increase the water temperature/steep time after the 5th or 6th infusion, but I ended getting about 10-12 steeps out of it. It’s an easy sheng to drink and forget about…Not so bitter nor astringent.
I’ve been drinking this since 6:30 this morning and it’s still going. I typically give the first few steeps about 20-30 seconds before pouring it into the cha hai. I change the time based on the intensity of the flavor.
I get strong notes of roasted walnuts, dark rich coffee, chocolate, sweet, and malt. On the account there being so many infusions, I tend to stop noting after a while. I like that longevity keeps on giving and that the price is reasonable. I tend to keep this in my inventory at all times, on the account that it brews well gongfu, western, or grandpa style. I tend to drink it gongfu at home or allow the leaves to sit in my thermos at work.
I typically stay away from rooibos, but OTC has a knack for blending. Their herbs person there just understands how to hide the rooibos and/or bland tea bases. I think that the mix of ingredients fit perfectly, despite my not liking some in most situations.
Peppermint candies from Olive Garden (Andes?). Strong peppermint, smooth chocolate notes, and a slight caramel finish.I dig it.
Flavors: Caramel, Chocolate, Peppermint
Another blend of tea that I got as a gift a few months back. I’ve sipped this one down pretty fast. I have one cup worth remaining in my work stash, so I might finish it off tomorrow morning.
I noted “heavy pineapple, floral” while drinking and working today. I will note that I brewed this with 200F water and let it sit for a little too long, but the flavor wasn’t bitter; perhaps just a touch more tartness, if anything. Not too shabby.
Flavors: Floral, Fruity, Pineapple
A few months back, my wife discovered a discount shop that carries a lot of random items. She found a large stash of loose leaf teas, so she bought the lot, and gifted them to me. I took this one to work. I typically brew my tea Western style at work. It’s much easier with the flow of everything, even with a sitting job.
Anyway, I’ve quite a bit of it, so I try to get a cup in about every week. One of my coworkers will drink a cup, too, on the account that they love everything anise. I like that the anise isn’t too strong, but it definitely helps balance out the tea. I also thought that it was interesting to see that it had a black/ripe puerh base. Helps bring the blend together.
I don’t get much orange from the cup, though. I can’t really place it, but it’s easily drinkable. I left the tea in the infuser a bit too long this morning, but it wasn’t bitter, so I suppose it has that going for it, too.
Made a cup of this at work this morning. I enjoy the added stuff to the blend, but I’m not big on the tea base. I noted “malted cinnamon fireball candies,” but left it at that. It was early, so I didn’t really sit too long on taking notes.
Flavors: Cinnamon, Malt
I’m not sure if OTC still carries this in their store anymore. I think they traded it out for their 2014 Fu Cha Brick.
Anyway, it’s quite a nice tea. Some complexity to the brew—dark chocolate, malty, strong mineral-ity, astringent, sweet, bold, and stone fruits. I started drinking this at 08:00 EST, but it’s still going strong. I didn’t count the amount of times that I steeped it, although I did go through three kettles full of water. Nice longevity and it’ll probably brew throughout the remainder of the day, is my guess.
Flavors: Astringent, Dark Chocolate, Malt, Mineral, Stonefruits, Sweet
Second session of the night…I really liked this one…I had 5 grams remaining, so I brought forth my ‘special pot’ (made by Inge Nielsen) for black teas. It’s about 80-90 ml, so I figured it’d be the best piece to use for the remaining leaf.
The tea really started out strong—malt, cocoa, caramel, and sweet notes—however, after the sixth steep, the notes backed off, a lot. I tried raising the water to boiling point and over steeping the leaf, but it didn’t do much. I remember this brewing much stronger in the past, but I also used A LOT more leaf per water volume, then. Heh.
Flavors: Caramel, Cocoa, Malt, Sweet
Decided to drink a couple of teas tonight. First one was this Tai Ping Hou Kui. I wanted to drink Dragonwell a few months back with a few tea folks, but had no idea what to choose, considering I’ve had a single Dragonwell in my life. I spoke with the clerk at OTC—my local pu head—and they suggested to go with the ‘large leaf varietal.’
It’s difficult measuring the leaf out, mostly on the account that it’s massive. I eye balled it into my gaiwan, giving what I thought to be a heavy portion, but ended up having to add more after the first rinse/steep.
I noted that the tea was very much like turnip greens, buttered broccoli, salty, and at one point reminded me of cooked spinach. I liked it…Which is good, since I typically stay clear of green tea…
Flavors: Broccoli, Butter, Spinach