37 Tasting Notes

drank 2017 Waffles by White2Tea
37 tasting notes

W2T 2017 Waffles – I brought some squares in to work to drink in a mug.

(I found the cake size amusing: it is a largish very thin round cake, making it easy to snap along the grooves by hand, but you don’t usually see round cakes that thin!)

One rinse and it opens up surprisingly quickly.

Quickly brews nice and dark and thick with an earthy smell. No off flavours, a little sweetness and something vaguely datey but less sweet when I drink what’s concentrated in the drip catcher of my brewing basket, basically what I want in a work shou.

200 °F / 93 °C 2 min, 0 sec

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3.4g in 65ml Yixing, 1 rinse.

I really liked this. Day 1 had no hint of smoke, but a minty tingle in the mouth afterwards.

Day 2 was less minty and a bit of aged smoke taste instead (I think the minty is what I get from fully aged-out smoke). Not smoky as such, and still some mouth tingle. I still liked it.
I’m on day 3 and nearly steeped out, I think.

Seemed fairly energetic, as much as these things affect me (which isn’t much).

I didn’t really pick out any particular flavours as the main thing that stuck out to me was the mouth-tingle, and I’m recovering from a cold so my tastebuds aren’t at their best.

205 °F / 96 °C 0 min, 15 sec 3 g 2 OZ / 65 ML

The minty tingle you detected may be what is called ‘cooling’ by pu aficionados. It is a very desirable trait in pu erh IMO :)


Yeah, I go back and forth on whether I want to use ‘terms of art’ or not. Some mouth cooling is mintier than others.

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Today drinking this grandpa-style in a big 350ml mug. Gives a nice thick black liquid, tastes earthy without any off notes or getting too strong. The leaves sink to the bottom once they soak through, making it easy to drink with it straight in the mug. I got two mugfuls out of this, with a third that was quite watery but not all the way back at water.

Fine for a day with a cold! (So I wouldn’t have noticed anything subtle going on). 1 mini tuo varies from 4.5 to 5.5g.

I’ve had it gongfu style previously – it was much better in longer steeps (1 min plus) and I note there was a little sweetness at one point. That’s why I had it down as a candidate for trying again in a mug.

Flavors: Earth

205 °F / 96 °C 8 min or more 5 g 12 OZ / 350 ML

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This is smooth and has a flavour that isn’t like shou, which I had difficulty placing. It isn’t exactly bitter and smells ‘hotter’ than shou. Another review said nutmeg – that might be it. Some spice that is not spicy. It has some mouth-tingling feel.

I also found this a very sleepy tea – I kept dozing off when drinking it.

0 min, 15 sec 3 g 3 OZ / 80 ML

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205 °F / 96 °C 0 min, 15 sec 3 g 3 OZ / 80 ML

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4g/80ml in a glazed gaiwan rather than a pot, because this stuff is pungent!

This is exactly what I wanted it to be. I love sticky rice herb. I’ve been keeping the cake of this on its own out in the open in its wrapper, as you could smell the sticky rice even through the ziploc bag the cake was originally in. Far away from my other puerh!

The shou here goes very dark fast and gives a nice thick carrier for the flavour, while otherwise staying out of the way. (File under sticky rice tea rather than shou, really).

Nom nom.

Flavors: Rice

205 °F / 96 °C 0 min, 15 sec 4 g 3 OZ / 80 ML

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Loose sheng, the dry leaves smell actually earthy and are fairly large.
Brewed 3.2g in 65ml Yixing.
After 1 rinse, the leaves smell earthy and sweet now.

First few steeps – this feels way more like shou. I know shou was developed to mimic aged sheng, but this is the first aged sheng I’ve had that actually tastes like shou – the others have all had camphor and mouth-tingliness.

It has a thick mouthfeel, works better with 10s or so steeps rather than 5s. I think it has a very slight damp plaster note along with the earthiness, but it’s a bit hard to say and it could be something else.

Flavors: Earth

205 °F / 96 °C 0 min, 15 sec 3 g 2 OZ / 65 ML

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