Berylleb King TeaEdit Company
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Recent Tasting Notes
Fujian Anxi rolled oolong
Anxi (An1 Xi1) = county (安溪) in Minnan known for its oolong cultivars and manufacturing methods; the methods originally tended to involve loosely fisted rolling and moderate oxidation and roasting but have recently been influenced by Taiwan methods
Tie Guan Yin (Tie3 Guan1 Yin1) = oolong category (铁观音 or 鐵觀音), literally Iron Statue Of Guan Yin, referring either to a group of cultivars or a method of manufacture, both originally from Anxi (BabelCarp)
Steeping: No Wash – First steep 5g in 200ml at 80° for 2 mins – 2nd and the rest were fast.
This was a free sample from King Tea. It is an Anxi and therefor unroasted. It brewed as a highly scented pale golden tea with a very delicious creamy aroma. It has very “green” qualities at first taste; fresh and grassy. There is the hint of a floral perfume that’s slightly reminiscent of jasmine.
A light, round flavour in the mouth. Buttery and golden with those freshly cut grass notes. This is a yummy afternoon tea.
Flavors: Butter, Grass, Jasmine
The cocoa taste has faded a little bit, but the berry is still prominant with the malt. I still have a little of this left, and it too has been subjected to my vanillafying.
I blended in a lot of vanilla beans and scented the tea for almost a month, and the results were really nice. The cocoa notes pop out with the heady vanilla, but the sweet berry notes make it creamy sweet. I only scented a few grams, but I am totally doing the rest. If I want a vanilla tea with berry notes, I can make my own.
Personally one of my favorites because of memories. Here’s the old description of it from random steepings: " In terms of taste it is actually closer to a Loashan for me having weird berry notes, some almost like lychee. Definitively sweet in every steep, with more pronounced chocolate in steep 2 at fifty seconds, and caramel in steep four for me. So glad I have a decent amount of this. Got a little buzzed on steep 1." I still get the same experience from it, whether at 15 seconds or 30 progressing Gong Fu at 195 degrees F. Also good western with less leaves.
I’d recommend it as a good tea to try from Berryleb if you are curious about the different dimensions Dian Hong may have, or if you want to try a good black that Berrlyeb offers. It might be less impressive for more experienced drinkers, or it might be what they are looking for if they want both the usual notes of a Dian Hong with some berry notes. A good tea no matter how you rate it.
Flavors: Berries, Caramel, Cocoa, Dark Chocolate, Lychee, Smooth, Sweet, Thick
No notes yet. Add one?
From Dexter! Thank you so much. :)
So I’ve done some half-assed semi-gongfu brewing of this tea. A couple steeps were overdone and made my teeth feel weird, but generally I’ve enjoyed it. It’s quite rich, and… raisiny, almost. I would consider getting more, even though jin jun mei isn’t my favourite style of tea, so that says something about this one.
I bought it from berylleb in 8g vacuumed sample pack.
First infusion (45 s):
I would say that this tea is good introduction to oolongs with floral (orchid) note – at the beginning present mostly in smell. This note is really subtle, doesn’t irritate in any way. Taste is only slightly vegetal. After 15 mins when tea cooled down I started to taste floral notes as well. Interesting. Quite good for first steeping.
Second infusion (90s):
Floral smell is at same level as on first infusion.
Final: Considering I’m not fan of teas with floral notes this is quite good tea. It is nice and relaxing so I’d recommend it to anyone who is fond of smell of orchids.
Flavors: Flowers, Orchid, Vegetal
I get a mild malt with tanginess from this and a bit of honey. There isn’t anything that makes me say “Ooo, have to have this over similar Yunnan Sourcing teas” though the price is certainly right. It is close to some honey blacks, but the mouth feel afterward is much more drying than those have been for me and not as much honey sensation.
I hope I got this entered correctly and not in duplicate. There are so many names for this company. I searched through all of them I could find and didn’t see this listed.
This is my first tea from Berylleb. And honestly, their name makes me smile every time I see it. I want to pronounce it Bellyreb and that makes me think of a good ol’ boy in overalls with a round pot belly. Not the most PC of associations, I grant you. But the picture of that drinking tea from a China cups tickles me.
I am glad to have tried this. It was a pleasant morning cup. Thanks again, Liquid Proust!
One of the first teas that made me interested in Taiwan Oolongs. Butter smell is in pefect harmony with the whole impression.
Personally I steep it around 7-8 times…basically one teaspoon for whole working day at the office.
As Leon and some other members mentioned, I started with less then one minute for first steep time.
Flavors: Butter, Fruity
Wow, I’ve been using too many leaves and wasting my money because of it. Thank heavens I realized how strong this tea was even with 7 leaves alone. I brewed it 30 seconds and it was incredibly almond-like, nutty with a sweet floral honeysuckle background. This tea is not nearly as robust as the Oolong Supreme Dan Cong, but it is very light, subtle, and filled with flavor. I figured out what I wanted from the brew, so my review improves. My rating also improves significantly because the less leaves needed means the more money saved.
The first time was wonderful. It was like drinking orchids with almonds and dried cherries. Of course, the session was Gong Fu with 4 grams in a little less than five ounces. The flavors got sweeter, smokier, nuttier, and better. Other times were disappointing and it tasted like a bland oolong with a little nuttiness, not much else. Sometimes it could be too roasty for longer steepings. That’s why 10-20-30 seconds is better.
Drinking it now in a giant tea ball, it opens more and opens up nicely. I change my mind on this one too much. I either love it or am too bored with it. There’s little in between. I’d recommend it to experienced drinkers for sure, but something too exotic for newbies. It really has to be brewed with precision.
Flavors: Almond, Cherry, Dried Fruit, Flowers, Honeysuckle, Nuts, Orchid, Osmanthus, Roasted
Still not sure where i sit with this tea. I don’t dislike it, but i don’t love it. Maybe i need to try brewing it gonfu or something. There’s a sweetness to this that i don’t typically associate with my favourite keemuns, which is maybe why this is throwing me off. I’ll also have to share this one with a few folks and see what they think. :)
Way better in less time. 5-6 ounces of water with a smaller portion of leaves. I eyeballed the leaves and there were eleven balls at most, maybe less at eight. The ten second rinse was really sweet: it had the cream brulee note that a lot of ginseng oolongs are described to have. I got it again in the first steep at about 15 seconds. I steeped it again for near 20, then 30, then 45, 1 minute, two minutes. Midway, I get some herbs and woodsiness, and later I’m getting more of a peach note typical of a greener oolong. I enjoy this one more now despite my rating being but one point higher than the previous note. I will drink this one more often then before, but I think it’s more of an afternoon or morning tea. Still a great pre-workout.
Flavors: Cream, Herbs, Nuts, Pastries, Peach, Wood
Boy, the ginseng is stimulating. It also cleared up my sinuses somehow. Definitely an effective pre-workout and cold fighter.
Now, it tasted like a dark roasted Tie Guan Yin-very herbal, mildy woodsy, earthy, with a sweet after taste after a rinse and 30 seconds. It was kinda week Gong Fu, so switched to Western at 50 sec, 2 min, 2 min and 30 seconds, and 3 min and 45 sec. Only then did I get a weird, sweet stone fruit and peachy after taste. I enjoyed this tea, but I wasn’t thrilled. I can say that I tried a thing on my tea hit list, and now I possess an effective medicinal tea.
Worth a try for newbies, but might go better with sugar or honey.
Flavors: Dark Wood, Earth, Grass, Herbs, Peach, Stonefruits, Sweet
an amazing tea!
when i smell the leaves dry, i smell a tad bit of mustyness.
when i smell the leaves wet, i smell honey, spices and smokeyness.
when i smell the brewed tea, again i smell honey, spices and smokeyness.
when i taste the brewed tea i taste strong honey, mild spices and slight smokeyness.
the color of the brewed tea is dark orange/light amber.
i rate this tea a 100 because of all the nice smells and flavors.
many thanks to liquidproust for sharing this tea with me :D
Flavors: Honey, Musty, Smoke, Spices