486 Tasting Notes

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
486 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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drank Min-Pei Oolong by Sea Dyke Brand
486 tasting notes

Revisiting this tea today. I can’t believe it’s been 3 yrs since I tried it.
Amazing transformation. It tastes of cherries, spices and some medicinal notes.
Made in porcelain gaiwan 4g/50ml and 212F
Qi potent and very enjoyable overall. I hope I’ll still find more of it in my local supermarket

Flavors: Cherry, Medicinal, Spicy

Preparation
Boiling 0 min, 15 sec 4 g 2 OZ / 50 ML

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Sample for review

4g/40ml boil
Nice looking leaves. Highly aromatic. Tastes floral and mushroomy. Went thru decent amount of steeps. I started with short steeps and they were sweet and pleasant. When pushed it’s pleasantly bitter and astringent as expected for young sheng. Seems like perfect sheng for beginners or someone on the go who wants to steep it grandpa

https://instagram.com/p/BX-67ASjbvO/

Preparation
Boiling 4 g 1 OZ / 40 ML

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drank Sunset Red by Teabook
486 tasting notes

This is a sample for review.

4g/ 70ml off boil short steeps

Nice looking dry leaf. Smell chocolaty and bready. It’s like Jin Jun Mei on steroids. Leaf is bigger and brew is so much stronger even with very short steeps.
It was an interesting session. It didn’t work with my usual hongcha parameters but when I transferred to a big gaiwan it was nice and chocolaty. I agree with Teabook this tea is good grandpa style.

https://instagram.com/p/BX30a3uDFGq/

Ps #deal

Yang-chu

Nice shots!

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3.5/40ml 212F
I was in the mood for bitter sheng and this sample I got from tea friend was perfect. Strong, bitter, creamy, quick huigan. Some steeps produce slightly metallic aftertaste. You can avoid bitterness with lowering temp and shortening steeps. Bitterness was fading close to 7th steep at 5min.
It was enjoyable overall. To sum up it’s manly tea. If you are looking for soft and sweet sheng this is not one.

Thank you tea friend for sharing it with me ;)

PS now it’s your turn to post. #deal

https://instagram.com/p/BXyHrwKDodN/

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3.5g/ 40ml clay shiboridashi 205F short steeps

This is a very generous sample i got from my teafriend – thank you so much.

It is my second try. first time i tried it about 6 months ago. it was pretty good then and improved even more now. The soup was sweet and thick, slight pleasant bitterness, zero smoke and quick huigan. it was good pushed at later steeps. went thru decent amount of steeps. it was very enjoyable session.

https://instagram.com/p/BT_nSFiDmWr/

Preparation
205 °F / 96 °C 0 min, 15 sec

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4g/50ml glazed shiboradashi 205F short steeps

Sampling it almost a year later. it is so enjoyable. thick bittersweet with minimal astringency and quick huigan. good even with pushing. the qi is quite noticable too. hope they offer it for sale this year as well. i go thru my 100g rather quickly…

https://instagram.com/p/BUulFRDj427/

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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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