804 Tasting Notes
The long dark green needles of this handmade kabusecha are among the most elegant I’ve ever seen. Besides that, this tea shines in its mind clearing effect, powerful and engaging aftertaste as well as the layered bitterness. As such, I think it could appeal to young sheng drinkers too.
The taste is very mineral and bitter from the first infusion already, one that is also full of umami notes as expected. The second steep has a notable vegetal bite and gin-like bitterness. The third is more brothy and woody with a sweet grassy finish. The mouthfeel is creamy and not too thick, but it has a lively evolution – developing a range of tingling and numbing sensations.
The aftertaste is very strong and long lasting. Overall, floral and herbaceous notes dominate, but others like peas also appear. At some points it also reminds me of a yellow tea aftertaste.
Flavors: Bitter, Floral, Green Wood, Herbaceous, Mineral, Peas, Umami, Vegetable Broth, Vegetal
This is a really nice comfort tea, I’ve enjoyed it on every occasion and it never demanded too much attention from me despite being quite complex and full bodied.
When dry, its aroma reminds me of curry leaves, fenugreek seeds, green wood, and Chinese leek. Then, while brewing, I can smell hints of maple syrup, eucalyptus, and yeast.
The liquor is oily, thick, active and yet quite smooth. It tastes quite nutty and fragrant at first, more sweet and herbaceous later on. There is a lasting numbing sensation coupled with a spicy aftertaste and notes of hops, honey, sugarcane, coconut water
I don’t think I’ve ever come across a Darjeeling tea that is as warming in the body as this one – truly one of the impressive examples of Himalayan teas.
Flavors: Curry Leaf, Eucalyptus, Green Wood, Herbaceous, Honey, Hops, Leeks, Maple Syrup, Nutty, Red Apple, Smooth, Sugarcane, Thick, Wood, Yeast
[Spring 2021 harvest]
Respectable and cozy gaoshan oolong, which is nevertheless too expensive for what it offers imo.
It has a sweet creamy scent when dry and an aroma of alpine forest (mugo pice, ets), snow peas and apricots when wet. The taste is relatively savoury with a vegetal biterrness, floral sweetness and mild fruity tartness. There are flavours of sweet apples and apple skins, celery stalk, pine, mung bean and green beans as well as many flowers.
Flavors: Apple, Apple Skins, Apricot, Bitter, Celery, Creamy, Floral, Flowers, Green Beans, Lima Beans, Pine, Savory, Snow Peas, Sweet, Tart, Vegetal
I didn’t pay a super close attention to this tea today. I found it to have a pleasant woody bitter and juicy sour character with a supple body and notes of spices in the aftertaste. There was also a funny savoury flavour of baked potatoes which is not very common.
Flavors: Bitter, Juicy, Potato, Sour, Spices, Woody
I finally joined the covid club, while I didn’t lose taste and smell, my current tea perception is surely affected by it.
In any case, it is fun to check up on this tea’s progression. It seems to have a more rustic character now. The aroma reminds me of forest floor and beeswax, while the taste is a mix of green wood, citrus fruits, honey, root vegetables (beetroot, celery), with some further hints of chickpeas, vanilla, camphor, cumin and apricot in final few infusions.
The tea is somewhat astringent and numbing, but it can be easily pushed to extend the session to about 14 infusions.
Flavors: Apricot, Astringent, Barnyard, Beans, Beeswax, Beetroot, Camphor, Celery, Citrus, Cumin, Dry Grass, Forest Floor, Green Wood, Honey, Roots, Vanilla
Awesome medium bodied green tea in a way that’s a bit hard to describe. Already when opening the package, the pungent and complex aroma suggests it would be a good one – it is meaty, grassy and nutty at once.
The tea tastes very fresh and savoury with a lot of bitterness and a nutty finish. There is a decent astringency early on, but the liquor texture is also very smooth – somewhat confusing for the mouth. The taste does get more sweet and vegetal around steep 3 and also a bit brothy and floral towards the end. Specific flavours I noticed are those of green beans, lime, green pepper, orchid, and chicken broth. The aftertaste is sweet with a hint of mussels and the cha qi mostly warming in the core.
Flavors: Astringent, Bitter, Broth, Grass, Green Beans, Green Bell Peppers, Lime, Marine, Meat, Nutty, Orchid, Pungent, Salty, Shellfish, Smooth, Sweet
A Hong Shui with very light oxidation and a superb roast that never takes over the experience. It is very tasty and might just be the best Hong Shui I’ve ever tried. Due to the super smooth texture and not overly full body, it is very easy to drink. I also noticed an elevated mood for hours after drinking it.
Dry leaves smell of chocolate cookies, fruit orchard (pear, apple). Wet leaves then have an aroma of fenugreek leaves and cooked fruit such as red plums.
The taste is initially quite fruity with woody undertones and a hint of walnut shells. Later, it gets more savoury and even reminds me of salmon. The aftertaste is cooling and has a particularly strong character of mountain flowers.
Flavors: Apple, Cookie, Dark Chocolate, Fish, Floral, Fruit Tree Flowers, Fruity, Pear, Plum, Smooth, Stewed Fruits, Walnut, Wood
As all Anji Bai Cha I have tried, this one is also quite subtle. Additionally, it is more milky and less grassy though.
At first there are floral and nutty scents complemented by an apple pie note. The wet leaf aroma is more grassy with a persistent apple note and a touch of vanilla ice cream.
The liquor has a texture that’s both thick and light and it has a mildly numbing mouthfeel. The taste is mild, sweet and bright. It has mineral bitterness, milky sweetness and a hint of butter. The aftertaste is warming, very sweet, herbaceous and milky.
Flavors: Apple, Brisk, Butter, Floral, Grass, Herbaceous, Milk, Milky, Nutty, Sweet, Thick, Vanilla
I am not a big fan of Long Jing, but if they were all as exciting as this one, I would certainly change my mind. I particularly like its tingling, warming and sandpaper-like moutfeel as well as the unique bitterness present, which is stronger than in many shengs produced these days.
The dry leaf aroma has hints of sponge cake and instant cocoa, while wet leaves smell of thistles, seaweed, snowdrop flowers, and cabbage.
The taste is mineral and peppery. There is almost no astringency and flavours include a quite well-defined sake bitterness, almond skins, morel mushrooms, seaweed, and sunflower oil. The aftertaste is crisp with an additional green pepper note to it.
Flavors: Almond, Bitter, Cabbage, Cake, Cocoa, Flowers, Green Bell Peppers, Mineral, Mushrooms, Nuts, Oily, Pepper, Sake, Seaweed