631 Tasting Notes
Looks like I’ve missed reviewing this tea but I’ve had it quite a few times. Had it this morning and it’s a wonderful green tea. I am so happy with all the Laoshan teas I got from Verdant Tea on their sale last fall. They are all so good I will probably always keep them in my cupboard.
As for this tea, it’s fresh with lots of nutty sweetness and green bean flavours. Also borders a bit on the deep spinach side. An excellent cup to start off the day!
Flavors: Green Beans, Nuts, Spinach
This tea is so good. I was watching a movie when I had it so I didn’t take notes or pay extreme attention. I just knew it was really really good.
It was like sweet hay and floral. I kept smelling and tasting the floral notes throughout which was what made this white tea very exceptional to me. I am putting this on my “must have” list for when I do a Yunnan Sourcing order.
Flavors: Floral, Hay, Sweet
I purchased this tea sample when Steepster Select was having their sale last year.
It was really hard to break this tea up. Even after 4 infusions it was just starting to break up.
It brewed up a golden colour but the taste was very light. It reminded me of fresh mineral water from a gurgling brook. The package said there was a floral finish to it. I didn’t really pick that up but there was a bit of earthiness to it.
I normally like lighter teas but this one just didn’t grab me.
Flavors: Earth, Mineral
No notes yet. Add one?
Had this one a couple days ago but kept a few notes on it.
The first couple of infusions were very light with light vanilla/floral notes. The tea had a silky feel to it which I like.
Infusions 3-5 had a bit of bitterness creeping in, more apricot notes coming through and the vanilla/floral notes seemed to disappear. Other than the first two infusions, it was pretty much a typical young sheng.
Used half the sample for this tea and brewed gongfu today. I was doing a little reading up on the tea on YS’s website with Scott’s blog about the tea and how it’s processed while I had my first infusion.This tea has no bitterness. Not surprising since it’s a 2005 tea. It brews up a dark golden colour. As soon as I tried this tea , I loved it but had trouble figuring out exactly what it was I loved. It was juicy and had a thick mouth feel to it. It wasn’t a light sheng, definitely a full body. It was only after it cooled down that the sweet honey notes became more prominent. That’s what I was loving.
I did about 5 infusions and then I was done. I can’t get past 4 or 5 because I just can’t drink that much tea. The tea was pretty consistent though. A really good quality sheng.
Flavors: Honey, Thick
I got a sample collection from Beautiful Taiwan Tea company and they sent a sample marked “Raw Pu-erh” with no details. Based on their website and how the tea looks, I think this is the one. Strange that they didn’t provide more details on the package.
I brewed up gongfu this afternoon and found this tea pleasant enough. Brewed at 90C. It was a bit weak compared to some other young sheng’s I’ve had. That can be a good thing or bad thing depending on what everyone wants. I didn’t mind but missed the stronger apricot notes. They were there but not very prominent. It had a freshness to it closer to a green tea, a slight sweetness , & only very slight bitterness. Overall, a nice light sheng.
Flavors: Apricot, Sweet
Really enjoyed this tea today. I can see why Christina loves this tea. Thanks for the sample Christina.
I just brewed it up in a mug today. Dry it smells so good- like a cake , but I’ve had many flavoured teas that smell great and fall short in taste. Not this one. It reminded me of my aunt’s homemade spicy molasses cookies. It was a little bit like a date bread too. The anise brought a nice sweet dimension to it. Maybe the raisins added that too. All the spices blended together nicely but what stood out was the chocolate, vanilla, cardamom, & cloves.
I am pretty sensitive to any added flavourings but was able to enjoy the whole cup with no problem. It really took me back to my aunt’s great baking. What a great cup!
Flavors: Anise, Cake, Cardamon, Molasses, Spicy, Sweet, Vanilla
This was a really interesting tea. The leaves look pretty dark and when brewed they turn a dark brown. I didn’t use quite enough leaves so the first infusion was a bit light. I could taste the typical hay I get from whites and and honey sweetness.
The instructions said after a couple of gongful sessions ( I did one in the mug only) to boil the leaves in 1 litre of water until the water was red. I did this ( except I used a bit less water since I had less leaves) and the first cup from that tea was excellent.
It was much more robust than the first cup. It actually brewed up almost as dark as a ripe puerh. I still got the hay and honey notes but added to it this time was sweet dates and an earthiness. Yum! That was the best cup. Once the leaves sat in the water too long the tea just became too earthy and I couldn’t pick up the other notes as much.
Definitely an interesting tea.
Flavors: Dates, Earth, Hay, Honey