2815 Tasting Notes
This is a very nice tea my boyfriend brought back from England and unfortunately we do not know a lot about it…
It’s a really nice blend of black teas, not smoky at all like some Russian Caravans and not flavored like some of Kusmi’s. There is definitely some assam in here as well as some keemum perhaps. It isn’t really smoky but there might be a slight aftertaste of tobacco and pepper. A very thick and full-bodied tea, perfect for breakfast time. I will see if I can find something similar elsewhere since I really liked this!
This is quite a tasty shu. The first time I had it I was using very short infusions so today I let it go for about 2 minutes and although the color is dark, it has a sweet aftertaste and is almost fruity, to me this tastes a bit like dates already. Mild with no strange off flavors (see previous notes)
I forgot that I still had some of this and just found it recently in my stash. I have had it for quite a few months and I think it is getting stale (my bad, I really need to do a moratorium on buying any more green tea).
This still tastes good to me though, definitely very meringue and dessert like, the lime and lemon flavors just seem to really pop. I put a bit of soymilk in there sometimes to enhance the creamy flavor. It’s also a good iced tea. I hope Frank does another lemon meringue tea someday. :)
I was definitely not sure what to expect from this one because descriptions I have heard of Lao Cha Tou just sound so weird… since these nuggets are formed at the bottom of the pu-erh fermentation pile (while making shu puerh).
I did decide to follow the recommended instructions and I rinsed the nuggets three times. After that I infused my first batch in the gaiwan for about 60 seconds. I have to admit this does smell a little bit like a barnyard but I’m not one of those squeamish types. I got a very dark red liquor that is clear in color, slightly sweet and very earthy.
My second steep was only for around 30 seconds because the color already started getting so dark. I’m picking some some mushroom-y type flavors as well as the sweeter ones mentioned above.
Third steep seems like it starting to mellow out a bit and get slightly more grounded. Imagine shiitake mushrooms cooked with a handful of twigs and a touch of merlot and that’s starting to get close… lol. This is some pretty interesting stuff I must admit. I’m not sure if I would buy anymore but it’s pretty fun to try.
Still raining in San Francisco so I had to make some of my own Morning sun!
I liked the shape of these rolled leaves and have had good luck in the past with these spiral sort of shapes from China. The aroma of the wet leaves is very robust and almost smoke like and it’s amazing to watch them unfurl!
I decided to steep mine for 3 minutes basket style although this tea will need to have some gong fu experiments from me soon. :)
I am definitely getting the sweet flavor, kind of honey like with a bit of roasted sweet potato or carrot like starchy/thickness… it is reminiscent of a golden monkey to me, except bolder and more assertive. I’m getting a touch of smokiness, tobacco flavor here in the flavor as well. I tried this plain but then I ended up liking it with soymilk because the creaminess blends nicely with the other flavors. I liked this although a bit on the assertive and bold side for me so I think a shorter steeping time will be worth pursuing. I just gave my sweetie a sip and he says it smells very smoky and tastes like miso… I like miso actually. :)