492 Tasting Notes

Got a little warmer and I was in a mood for young sheng.
1/13 ratio and 212F
Beautiful leaf, takes boil treatment well. It was sweet floral with minimal astringency. I pushed it a bit at later steeps. Got bitter but I was rewarded with strong long lasting huigan. Very enjoyable session

https://instagram.com/p/BdxqZ0jjUBv/

Preparation
Boiling 0 min, 15 sec

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1/10 ratio and 212F
I started in my ruyao pot and after couple steeps transferred to yixing. It was a better choice for this shou. Dry leaf smells a little smoky and it tastes smoky too. Pleasant smoke like grilled fruits. Tastes of dried fruits, some leather and spice, date and even dried persimmon( me thinks) It tastes clean and middle aged. Very enjoyable, I recommend to try it

https://instagram.com/p/Bcr6XsPDbmI/

Preparation
Boiling 0 min, 15 sec

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1/10 ratio and 212F
Breaking in my new teaboat with Grizzly Bear. I really enjoyed this shou. It’s very clean and zero funk. Sweet and earthy, spice tingling. Later steeps brought pretty noticeable minty cool flavor. I think it’s a great shou and would be perfect choice to introduce someone new to puerh. That’s how clean the taste is. Good at pushing, didn’t get weird or bitter. Should I say how budget friendly it is?

https://instagram.com/p/Bcm_r5ijGlE/

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1/10 ratio and 212F
So yum and impossible to overbrew. Thick dark and sweet. Mandarin rind compliments it nicely. Some spice and medicinal flavors I love. Very enjoyable first tea of my day!

https://instagram.com/p/BdDTpnpjuan/

Preparation
Boiling 0 min, 15 sec

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1/10 ratio 212F cuz it’s Huang Pian and somewhat aged too. It’s honey sweet, citrusy with some humid notes but tastes clean. Easy drinker, good at pushing. Maybe gets a little more sour at pushing but not bitter or astringent. Qi was nice and relaxing. I can see it as a good candidate for grandpa style

https://instagram.com/p/BdvHlxtjzUs/

Preparation
Boiling 0 min, 15 sec 5 g 2 OZ / 50 ML

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1/10 ratio and 212F/100C
Very nice material, you can see from the pic.
1 rinse. Didn’t smell funky to me. Moderately sweet smooth and earthy in the beginning.
I went away and when came back continued the session. I was glad it was on a break cuz the chunk opened up completely.
This was kinda refined shou (if shou can be refined) smooth and somewhat medicinal bitter taste which is not a negative thing , it only brings more complexity in my opinion.
Very interesting shou, thank you bitterleafteas for a great session!

https://instagram.com/p/BeYtqTnjFLz/

Preparation
Boiling 0 min, 15 sec 6 g 2 OZ / 60 ML

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This was a sample for review
5.5g /80ml glazed teapot
Dry leaf smell of plum chutney, sweet and spicy, tomato on a vine.
I used off boil and short steeps. Leaves look delicate. This tea is bold and quite complex. Sweet and spicy, malty, some dark fruits, nutmeg and cinnamon and cherry tartness. With long lasting minty coolness in aftertaste. Not as strong as #18 but pretty noticeable.
I liked drinking it as it cooled a bit. It was nice as we are finally getting cooler mornings. I paired it with Offering incense generously provided by @totemtea . I think it was a good match. I don’t use incenses because of allergies but this was very pleasant and didn’t bother me at all. I think it complemented this tea nicely. It was very nice session overall. Thank you totemtea for sharing your tea and incense with me

Nicole

Sounds good!

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This was a sample for review
3g/50ml porcelain 212F
This is Alishan TGY. Dry leaf is highly aromatic of fruits, nuts and some floral. This tea takes boil temp well. It has tropical fruits notes (pineapple, lychee), roasted nuts and some florals on the background. Later steeps brought up dried fruits, cinnamon, nutmeg, mineral and slight pleasant bitterness typical to TGY. Some florals but it’s more fruity than floral if it makes sense. Later steeps I transferred leaves to my Hokujo kyusu which holds temp better than porcelain. I suggest you to drink it while it’s hot. As it cools bitterness is more pronounced. .
This Alishan TGY is very nice. If you like Muzha TGY you will enjoy it as well. I find it less finicky than Muzha and wallet friendly too .

Preparation
Boiling 0 min, 15 sec 3 g 2 OZ / 50 ML

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drank Old World Qing Xin by Totem Tea
492 tasting notes

Got this sample for review. This is traditional roasted Dong Ding that is not common nowadays unfortunately. The roast is skillful and tea tastes settled. It’s not overpowering.
3g/50ml 212F
Started in gaiwan but then transferred to my Hokujo kyusu from @artistic_nippon #artisticnippon
Dry leaf smells of fruits and roasted nuts and maybe touch floral.
It is dried fruits sweet, oily thick and mineral with pleasant bitterness at some moments. Savory spices, tingling the tongue. Some dill, nutmeg and peppers. It was highly enjoyable and went thru many many steeps.
I tasted several Dong Ding at that time and I think this one really stood out for me. I love traditional roasted DD
Thank you for the chance to try it totemtea

Preparation
Boiling 0 min, 15 sec 3 g 2 OZ / 50 ML

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This was a sample for review.

I had an enjoyable session with this tea. It says a lot because high mountain oolong is a rare guest. It has wonderful aroma, umami taste, some spice, barely floral on the background. Has long lingering spicy and minty aftertaste. It went thru many steeps, took slightly off boil temp well. Leaves are quite sturdy after many steeps.
I paired it with Kalimantan Aloeswood incense. Really liked the aroma. Not overwhelming just right
Thank you totemtea for sharing this Lishan and incense with me. It was really enjoyable session

Preparation
Boiling 3 g 2 OZ / 50 ML

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I’ve stopped rating teas long time ago. Couldn’t be happier ;D

Puaddict flirting with Taiwanese teas at the moment

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