53 Tasting Notes
Tasted at Radio Coffee & Beer in Austin, TX.
I’ve been enjoying this tea quite a bit. Very smooth and satisfying. We resteeped this tea 3 times the other night and were very happy with the consistent flavor.
The only thing I don’t like is that the leaves are not full, they’re broken up into halves and quarts which causes smaller bits and pieces to break up and I have a layer of sediment that makes it through the strainer.
Flavors: Autumn Leaf Pile, Bark, Toasty
Thank you Liquid Proust for this sample!
COLD BREW
Absolutely delicious. I had just enough tea to cold brew this and I’m glad I did. Its smooth and has a light malt flavor. Refreshing on a hot day, but the aftertaste is very satisfying, reminiscent of drinking hot tea.
Flavors: Almond, Brown Sugar, Caramel, Malt, Rice, Sweet
Preparation
Did this come across more like a faint black than an oolong? I had an interesting experience with it.
A very faint black, like a super light assam. I didn’t really get much aspects of the oolong, but I figured that was more because I cold brewed this one.
Japanese oolong and black teas are… you just have to try them. I have some Japanese black oolong which I forgot to send you ___
I also have Japanese black tea around here too, somewhere.
COLD BREW
1TBSP + 1TSP of Tea, 32oz Water
Such an array of complex and musty flavors. I wasn’t sure if I liked this, but the more I drank it the more I enjoyed it. I did not wash the leaves first, just steeped them right away, which I think added to such complex flavor. I don’t know if I would say that there is a meatiness to this, but a definite robustness that tastes woodsy.
Flavors: Autumn Leaf Pile, Decayed Wood, Dust, Fur, Green Wood, Hay, Mineral, Mushrooms, Plant Stems, Wet Earth, Yeasty
Preparation
Uhhhh….
This is odd; did you wash the leaf before cold steeping it?
Nope. I know that is what I should do, but I wanted to taste the tea as is before making any altercations. I will probably cold brew this one again and wash the leaves first to see if there are any significant changes in flavor.
Thank you Liquid Proust for this sample!
Tasting #1 – Steep Time 2 Minutes
Has the aroma of a black tea, very light but smooth flavor. My mouth feels soft just drinking this tea.
Tasting #2 – Steep Time 4 Minutes
Now more earthy flavors are coming out, like cedar bark. My mouth still feels soft even though these flavors tend to be hard. Its an interesting balance that I’m enjoying.
Tasting #3 – Steep Time 7 Minutes
It smells very much like the kuki hojicha now. How do I describe such a smooth bite? Its very distinct and pleasurable to drink.
Tasting #4 – Steep Time 10 Minutes
Almost a metallic aroma now. Very hard flavors, like steam rising from rocks. Absolutely delicious.
I love this tea. I love how complex these flavors are and how they change. I love how these hard flavors give me the mouth feel of something lighter and creamier, like a milk oolong. I love that the longer it steeps the more of a bite I get but it goes down smooth. This is in no way a simple sharp tasting tea, this is carefully roasted so that the natural flavors of this tea can still come through without making you reach for a glass of water. I tend to prefer greener oolongs because I find the roasting process makes it difficult for me to continuously drink the darker oolongs unless I drink them cold. I’m not only amazed but very happy to drink this tea hot as I’m going on 20 minutes of continuous tasting now.
Flavors: Cedar, Earth, Metallic, Roasted, Wet Rocks
Preparation
This was the first black tea that I’ve ever tried that I really enjoyed. It is lighter than most black teas, which I prefer but I’d never drink more than a cup at a time. I would also never add milk or sugar to this. The subtle flavors in the leaves are excellent on their own, especially when steeped until the tea is a deep amber-brown (almost red) color.
Flavors: Honey
Preparation
Tasting #1 – Steep Time 2 Minutes
Strong floral aroma, very light flavor.
Tasting #2 – Steep Time 4 Minutes
Strong floral aroma, and the taste of the jasmine is coming through quite strong.
Tasting #3 – Steep Time 6 Minutes
Strong floral aroma, the tea is finally starting to balance the flavor of the jasmine so it isn’t so overpowering.
Overall, I do prefer jasmine pearls rather than this because I get more tea flavor over the jasmine. But, if green tea is something that intimidates you because of the grassy flavor or bitterness, this would be a good way to get into green tea since the jasmine will mask those flavors.
Cold Brew (PREFERRED)
1TBSP + 1TSP Tea, 32oz Water
I am changing my recommendation from “no” to “YES” after tasting this cold brew. I’m not a fan of the floral or any other additional flavors in tea. I much prefer my tea to be grassy and earthy. But when cold brewed, I think this tea in particular has the perfect balance. I can still taste the green tea underneath the brightness of jasmine, which adds some complexity to this tea for me. Absolutely delicious and refreshing!
Flavors: Jasmine
Preparation
Very mild in flavor, this would be a good oolong for someone who really enjoys green teas but isn’t sure about the complexities in oolong flavors. With that being said, someone who is really into tea and really enjoys oolongs will most likely find that this one is lackluster.
I use this tea for cooking more than drinking,
Flavors: Dry Grass
Preparation
Tasted at Full English Cafe in Austin, TX.
Tasting #1 – No Sugar, No Milk
This just tastes like a black tea with hints of spices in scent only.
Tasting #2 – 1 Lump, No Milk (PREFERRED)
For whatever reason, I can taste the spices better with just a little bit of sugar. Delicious!
Tasting #3 – 2 Lumps, No Milk
Too much sugar. At first I couldn’t taste the difference in flavor, but then I was overloaded with sweetness.
Tasting #4 – No Sugar, Milk
The consistency is horrible. I could always add more milk to make it creamier, but then I wouldn’t taste any tea. Also, being lactose intolerant makes me want to avoid adding milk all together.
Tasting #5 – 1 Lump, Milk
Still the same problem with consistency and the sugar now masks what little tea got through the milk in the first place.
Tasting #6 – 2 Lumps, Milk
Sugar milk, gross.
Flavors: Spices
Preparation
Cold Brew
I used 1TBSP and 1TSP of Sobacha and let it steep for 48 hours. I’ve cold brewed this tea before and if you’re in need for a quick fix this is an easy tea to cold brew. Its about ready in 4 hours and the flavor doesn’t change much so there is no urgency in removing the tea. Also, tea is totally edible so no need for a tea bag.
Flavors: Roasted Barley
Preparation
Tasting #1 – Steep Time 1 Minute
Very light in color, hardly any flavor above the heat. But I could drink it like this all day.
Tasting #2 – Steep Time 3 Minutes
A light roasted flavor, not at all like roasted rice but more similarly to the kuki hojicha.
Tasting #3 – Steep Time 5 Minutes
The flavor hasn’t changed much since the last tasting
Tasting #4 – Steep Time 8 Minutes
No hint of astringency and I’ve gotten used to the unique roasted flavor by now. This would easily be a good tea to drink all day long without worrying about it.
Cold Brew
I used 1TBSP and 1TSP for 32oz of cold water and let it steep for 24 hours before tasting. Cold brew is supposed to be a concentrate, but either I need to add more tea or I have a strong palate because I just drink this straight out of the bottle. The tea is lighter in flavor than when hot and there is no astringency even though I let it steep for so long. Delicious and refreshing, my preferred way to drink this tea.
Flavors: Roasted
