60 Tasting Notes

70

This was very different than other shou Puerh I’ve had. It was much sweeter and less earthy, which surprised me. A mushroomy scent at first. Very smooth. Some may really like this. Personally I prefer a less sweet blend that’s more earthy. I made it in a gaiwan. After the initial 15second rinse, I had two drinkable steeps so far. The first me 20s, the second one 30s. I’m curious to taste the next steeps to see how it develops.

Flavors: Chocolate, Earth, Mushrooms, Sweet

Preparation
Boiling 0 min, 30 sec 6 g 6 OZ / 177 ML

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93

Bought this on a recent trip to Edinburgh. Nice strong cup of tea, pairs perfect with milk. Bold and satisfying.

Flavors: Malt

Preparation
Boiling 2 min, 30 sec 2 tsp 12 OZ / 354 ML

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70

This was one of the Darjeeling samples I got to determine which Darjeeling I preferred. It had a light brown coloured brew. Relatively balanced, slightly astringent with muscatel tones. I tried it without milk, but I think it was strong enough that I’d drink it with milk the next time to balance out the astringency. It was okay, but not something I would restock.

Preparation
Boiling 2 min, 15 sec 2 tsp 12 OZ / 354 ML

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77

A fruity tea with a sweetness that lingers, reddish brown colour in the cup. Has some strength to it. Drank it black. Curious to see if it holds up to some milk. I think it’s an average tea though—not one I would stock as I’ve got so many others I prefer.

Flavors: Muscatel, Sweet

Preparation
Boiling 2 min, 15 sec 2 tsp 12 OZ / 354 ML

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97

A beautiful tea. Brews a pale green/yellow. Creamy with a strong floral scent and taste. In addition to the creamy milky taste, I also sense vanilla and the floral scent and taste is like orchids. I made this in the gaiwan with a short rinse first but I don’t think it needed it. Subsequent drinkable steeps were from 40s gradually increasing.

Flavors: Floral, Milk, Orchids, Vanilla

Preparation
195 °F / 90 °C 0 min, 45 sec 5 g 5 OZ / 147 ML

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92

This was a sample sent with my order. I think this is the one, as it’s a darker oolong than I’ve had. The leaves are a lovely dark colour. The taste was roasted and nutty with some sweetness. The floral tones was noticeable when I let it cool a bit. I made this in the gaiwan with a 15s rinse followed by two 40s drinkable steeps. Quite enjoyable.

Flavors: Floral, Malt, Nutty, Roasted

Preparation
190 °F / 87 °C 0 min, 45 sec 5 g 6 OZ / 177 ML
Garret

Yep! That’s the one. I’m really happy that you enjoyed it. I’d say about 80% the coffeehouses, restaurants and delis we sell to offer this tea. It simply works so well almost any way that it is brewed. Thanks for writing up your experience! Grateful, Garret

TheArchivist

And grateful to you Garret for including this as a sample. I’ve had a big red robe from somewhere else before and didn’t think it was anything special, so I wouldn’t have chosen to try this tea if you hadn’t included it as a sample.

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87

I liked the strong bold flavour of this one. After the 15s rinse, so far I’ve had several drinkable steeps at 20s and 30s. I can taste vegetal, astringency and wet hay. Unfortunately I don’t taste the apple peel or corn tastes, or milkiness that others noted.

Flavors: Hay, Vegetal

Preparation
Boiling 0 min, 30 sec 7 g 5 OZ / 147 ML

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96

This was great. After the rinse I did a short steep of 20sec in the gaiwan. It was lighter than other Shou Puerh I’ve had, bright, not so heavy and earthy. So I steeped it 45 sec for the second drnkable steep. Lovely, more complex than other Puerh I’ve had and still smooth. I’d like to say that there is also a slight fruit taste, perhaps plum or prune but I don’t know that that’s really what it is that I’m tasting. Definitely wish I had more of this.

Flavors: Earth

Preparation
Boiling 0 min, 45 sec 7 g 5 OZ / 147 ML

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Bio

I’m an Archivist who is addicted to tea. I love tea—it always improves my mood. My preference is for straight black teas though there is the occasional flavoured black tea that gets me smiling. These days I’m exploring Chinese tea and gongfu cha.

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Toronto, Canada

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