875 Tasting Notes

85

A warming tea with good depth. It is sweet, woody, savoury and a bit sour. Predominant notes are those of honey, bourbon, nectar, wood, spices, cherry and a mild metallic scent.

Flavors: Bourbon, Cherry, Honey, Metallic, Nectar, Pleasantly Sour, Spices, Sweet, Wood

Preparation
195 °F / 90 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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84
drank Koucha Shizu by Tea Mountain
875 tasting notes

As other Japanese black teas, this one also need low temperatures to avoid overbrewing it. Nevertheless, it is still a bitter tea with lots of pungency.

The aroma reminds me of hibiscus, almond shells and muscatel wines. I really like the mouthfeel, which is thick and creamy. As for the taste, I don’t mind strong flavours and bitterness, but if I am not careful with brewing, this can be a bit overwhelming and thus a bit flat tasting. With a careful hand, one can get a very tasty brew though. It is woody and sweet, with a cooling and drying aftertaste that is reminiscent of eucalyptus.

Flavors: Almond, Bitter, Drying, Hibiscus, Muscatel, Nectar, Nuts, Sweet, Woody

Preparation
180 °F / 82 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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69

I am not so impressed with the breadth this tea offers. It has good longevity and fragrance, but nothing out of this world. Also, the texture is somewhat boring in my opinion. It is still pretty tasty to drink, just not a tea I would bring out for special occassions.

The aroma reminds me of orange blossoms and caramel the most. Taste is sweet and malty with a pronounced coffee bitterness. Afttertaste is then a bit sour and pretty fragrant.

Flavors: Bitter, Black Pepper, Caramel, Coffee, Honey, Malt, Molasses, Orange Blossom, Sweet

Preparation
195 °F / 90 °C 0 min, 15 sec 6 g 4 OZ / 110 ML

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82

A decent aged tea, that offers a good value.

The aroma is woody and floral initially. After the rinse, I can smell mostly peat, but also bean sprouts, camphor. It is noticably aged and a bit spicy.

Mouthfeel is oily and a bit bubbly, quite a bit better than in the entry level aged raw pu-erh one can get. The taste is particularly warm, but also sweet, mineral, herbaceous, and bitter. Sometimes I get even spicy, sour and woody hints in the profile. There are flavours of dry grass, malt, mushrooms, beetroot, and fireplace.

The aftertaste is clearly sweeter. There are notes of honey, yeast, and nuts that come to the foreground.

Flavors: Astringent, Beetroot, Bitter, Camphor, Dry Grass, Fireplace, Floral, Hay, Herbaceous, Honey, Malt, Mineral, Mushrooms, Peat, Spicy, Sweet, Woody, Yeast

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89

My today’s session with the Rooster King was less sweet and tangy than some of my earlier notes suggest. It tastes more nutty and savoury, with a very present earthiness and flavours of cocoa and sweet potatoes.

The aroma is quite interesting, dry leaves smell of soil and cherries. The latter also appears in the empty cup scent, which is somewhat flowery and at times reminds me of orchids. The wet leaf smell is very different. The main notes are celery root and chocolate, and these are very much present in the aftertaste as well.

Flavors: Cacao, Celery, Cherry, Chocolate, Earthy, Flowers, Nutty, Orchid, Soil, Sweet Potatoes

Preparation
Boiling 0 min, 30 sec 5 g 5 OZ / 150 ML

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85

I sometimes find Yi Wu sheng to lack a bit of depth, or bitterness; but this one has both. The taste profile is indeed quite floral and mineral with an elegant bitterness and spiciness, as one would hope for. There are also some sour notes, and a sweet grassy aftertaste that reminds me of sencha a bit. While the flavours are common for a tea from this area, there isn’t nearly as much of the honey sweetness that one may be expecting. I don’t really mind that. The main hesitation I have about it has to do with the mouthfeel that is not the smoothest or the thickest. I really like the cooling and cleansing sensation after drinking though.

Flavors: Astringent, Banana, Bitter, Coffee, Compost, Dandelion, Floral, Flowers, Grain, Grassy, Meat, Mineral, Roasted Chicken, Sour, Spicy, Sunflower Seed, Sweet

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 OZ / 100 ML

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87

I really like this black tea, its complexity adds a nice layer to the woody menthol profile that I look for when reaching for a Ruby 18 tea.

The dry leaf aroma is minty and meaty at first, then in a preheated gaiwan I get various notes such as white asparagus, cannabis, and gasoline. Surprisingly, the smell is also a little grassy and floral. Once the leaves are wet, their aroma reminds me of eucalyptus, wild honey, durian, and cookies.

The taste is mineral and sweet, and mentholy. There are notes of cinnamon, tree bark, nectarine. When brewed stronger, it can get astringent and woody. The latter half of the session is marked also by increased bitterness and a spicy finish. The aftertaste is a bit numbing and definitely long-lasting. It is somewhat sour relative to the tea taste and has a whiskey undertone to it.

Flavors: Asparagus, Astringent, Bark, Bitter, Cannabis, Cinnamon, Cookie, Eucalyptus, Honey, Menthol, Mineral, Mint, Nectarine, Spicy, Sweet, Whiskey, Woody

Preparation
195 °F / 90 °C 0 min, 15 sec 5 g 3 OZ / 100 ML
Martin Bednář

Not sure if gasoline is something I want to notice in my tea :) .

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82
drank Bai Rui Xiang by Nannuoshan
875 tasting notes

This is a sweet, fruity yancha with a woody bitterness and flavours of sour cherry, nectar, paper, and beeswax. I really like its bubbly and astringent mouthfeel.

In terms of aromas, the tea greets you with a spicy and perfumy mix of cloves, cinnamon, vanilla, and ebony.

Flavors: Astringent, Beeswax, Bitter, Cherry, Cinnamon, Cloves, Fruity, Nectar, Paper, Perfume, Spicy, Sweet, Vanilla, Woody

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 OZ / 100 ML

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82

Nice Yi Wu tea, but, like many similar fresh pu-erh teas, not worth the price for me.

It has a creamy mouthfeel and a very sweet floral and pungent profile with notes of citrus fruits, fish, argan oil and apples. The aroma reminds me of forest, cake and peat. This is surely something only for those who like their pu-erh sweet.

Flavors: Apple, Cake, Citrusy, Compost, Fish, Floral, Forest Floor, Peat, Sweet

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 OZ / 100 ML

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90
drank Nokcha DARACK BIO 2022 by Czajownia
875 tasting notes

I visited Wroclaw recently and was pleasantly surprised to find the superb “Czajownia” tea house in the town. After spending a few hours there, I also brought back a couple of Korean teas.

This one is a high quality green tea with very tender leaves. The taste is smooth and pungent with enough complexity. Its flavour profile ranges from vegetal to grassy, but it has lots of other stuff going on which makes it a very engaging brew – you can find marine, fruity and floral notes for sure, with a pleasant nutty, citrusy and almost spicy aftertaste.

It is not cheap, but also not crazy expensive for Korean standards, I can definitely recommend it.

Flavors: Astringent, Cabbage, Citrus, Floral, Grass, Lemon Zest, Marine, Pungent, Seaweed, Smooth, Spicy, Sunflower Seed, Vegetal

Preparation
165 °F / 73 °C 0 min, 30 sec 5 g 3 OZ / 100 ML
Martin Bednář

I really like Wooricha considering Korean teas :)
Good to know there are other good teas too.

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Profile

Bio

Hi, I am a researcher in math, physics and computer science. Apart from teas and mathematics, I enjoy sports and traveling, as well as music of all kinds. Connect at https://rateyourmusic.com/~Togo

I had been drinking Japanese green tea for a while before discovering the world of tea in 2017. I rarely drink blends and generally avoid artificially scented teas. Other than that I try to keep it varied.

My rating description:
100 _ Unforgettable tea, an experience that changes your life.
90 – 100 _ Excellent tea.
80 – 90 _ Very enjoyable, I will buy again.
70 – 80 _ I enjoyed it, but I most likely won’t be buying it again.
60 – 70 _ Decent.
50 – 60 _ Average, forgettable.
40 – 50 _ I didn’t really like the tea, but it is drinkable.
0 – 40 _ I would prefer to avoid the tea.

Location

Innsbruck, Austria

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