98 Tasting Notes

Dry leaves in a warm gaiwan smell like rich dark chocolate / cacao with a hint of cherry liqueur.

First brew at 195˚F but that was clearly not hot enough. I’ll start at 200˚F next time. The liquid is a light amber colour and has that sort of sugary GABA-oolong taste but is delicious.

Second brew at 204˚F, much better.

Flavors: Cherry, Dark Chocolate

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85

Smells of butter and honey. Reminds me of my Yunnan Sourcing Light-roasted Tieguanyin.

Flavors: Butter, Honey

Preparation
190 °F / 87 °C

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74

Has that buttery, light classical high mountain oolong flavour, a brown sugar sweetness, along with the yeasty fermenty GABA taste. Not bad but not my favourite.

Flavors: Brown Sugar, Butter, Yeast

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89

Really solid Da Hong Pao. Miles better than the cheaper “Light Roast Da Hong Pao” they offer at Yunnan Sourcing.

It tastes rich, roasty and smooth. Will do a proper tasting note sometime soon.

Flavors: Dark Chocolate, Wet Rocks

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91

Deliciously chocolatey, sweeter than dark chocolate. Had this yesterday for the first time while entertaining guests and they loved it too. It was heavenly and has joined the ranks of my favourite teas.

I brew most of my dan congs at a lower temperature and there’s no bitterness.
Brewing at 180˚F, the lid of the gaiwan smells strongly of peaches and nectarines.
Brewing at 185˚F, the lid smells like roasted hot chocolate.

Flavors: Chocolate, Nectar, Peach

Preparation
185 °F / 85 °C

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88

Beautiful Taiwanese high-mountain oolong in exactly the refreshing, buttery style my boyfriend likes. (Note to self: buy some of this for him.) Following his advice, I’m brewing greener oolongs at around 190˚F instead of my usual 195˚F and it worked superbly for this tea.

I’m getting notes of Butter, Crisp mountain water, Fresh spring vegetation, very slight seaweed and umami undertones but it is overall a sweet and not a savoury tea.

Flavors: Butter, Seaweed

Preparation
190 °F / 87 °C 0 min, 30 sec 3 g 3 OZ / 100 ML

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78

Similar burnt chocolate / mineral rock notes as Da Hong Pao and other yanchas, but seems to have a less bold, thinner flavour.

Wet leaves smell of raisins and the liquor smells of sweet pastry crust. Pleasant but not outstanding. Will experiment with this one a bit more, maybe using more leaf and brewing in my Yixing pot.

Flavors: Dark Chocolate, Pastries, Raisins, Wet Rocks

Preparation
195 °F / 90 °C

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77

This is a light-roasted Tie Guan Yin. Strong metallic/mineral flavour and not super buttery, more on the fruity and floral side.

Not bad, but I prefer my Premium Tie Guan Yin / Premium Light Roasted TGY from Yunnan Sourcing over this one.

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80

I have the Spring 2016, not the 2015.

Flavors: Butter

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79

This is a very green oolong from Taiwan Sourcing. I’m reviewing the Spring 2016 harvest. Dry leaves are loose, long twists.

1st infusion has a very familiar aroma like Bi Luo Chun or GABA tea, the savoury seaweed springtime vegetable smell, but with the added complexity of buttery and floral notes like a high-quality Tie Guan Yin (without any of 铁观音’s minerally or metallic tones). There was even a sticky scent of caramelized sugar in there too.

Thick mouthfeel and a wonderfully complex tea, but not my favourite to drink every day. It would probably taste pretty good cold-brewed so I’ll try that sometime.

Recommendation: Brew at 193˚F for 1:00. Tastes better lower than 195 / 200˚F.

Flavors: Brown Sugar, Butter, Floral, Seaweed, Vegetable Broth

Preparation
195 °F / 90 °C 0 min, 15 sec

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