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Recent Tasting Notes
I just brewed this one for the first time and I was very impressed. It is floral but buttery like gardenia flowers and it has a depth but not in an earthy way like black tea or pu-erh. It imparts a relaxing but alert feeling which is very desirable. Here are my notes in more detail:
:: Rinse ::
Light rinse with 170F water before the first brewing. I swirled the tea for a few seconds. This was not just to awaken it but also because this tea is rolled and it helps to encourage it to open up.
:: Brewing Conditions ::
Amount: 1 tsp
Water: 4 oz
:: 1st Brew ::
Appearance: partially unfurled, they were rolled in dry form, mid-to-dark green leaves with patches of red-brown presumably from the oxidizing process, leaves are not large but appear whole
Scent: floral with a green depth to them reminiscent of some of the notes present in the Twining’s Oolong blend
Time: 2 minutes, 45 seconds
Color: light yellow
Scent: pleasantly floral and sweet with notes of that deep green flavor with the oolong notes
Flavor: full-bodied, sweet and floral with a deep foundation, the floral flavor wafts up and through the nose even after swallowing, making its presence one that sticks, the presence of the tea is warm and deep, very full, the astringency is very light, overall there is profound balance in this tea which is very desirable, the body is something I would describe as ‘meaty’ in its fullness, a glass has the presence of a pot
:: 2nd Brew ::
Appearance: wrinkled but unfurled
Scent: very subtle, lightly floral with the oxidized, deep scent mentioned before
Time: 4 minutes
Color: light yellow (maybe a very small amount darker than the first brewing)
Scent: very light, sweet, floral, with bread/grain notes
Flavor: strong floral flavor that wafts right up through the nose after a sip, same ‘meatiness’ as before in regards to body and depth, almost nonexistent astringency, no bitterness, I extended the brew time to 4 minutes because the scent wasn’t strong, but that was deceiving, the flavor is very strong and I think this would’ve been fine if brewed for a shorter time (next time I will try this)
:: 3rd Brew ::
Appearance: wrinkled and open
Scent: subtle, at first clean-smelling, light floral notes, green scent, which progressed to a curious bread/grain scent
Time: 5 minutes
Color: light yellow (again, maybe a little bit darker than before)
Scent: a light bread/grain scent
Flavor: more body and less floral notes, if you took the flowery scent away from a buttery gardenia flower, this is the flavor you’d surely be left with, some green flavor, the rest of the body is much like a foundation without discrete notes, it is presumably the oxidized flavor
:: Impression ::
I’m very impressed by the body of the tea. It has floral notes but is not limited to them like the other oolong of unknown name that I recently tried. The depth is different from the Twining’s oolong, but it has some similarities. It has a richness that approaches sweetness. After sipping it for a while, it reminds me of the gardenias that I have — a sweet, rich, lightly buttery floral scent. The continued presence of the tea is the most impressive part of it. To take one sip and then close one’s mouth, breathing in and out results in having this floral presence ebb and flow with each breath. It becomes ubiquitous, but not overwhelming.
:: Notes ::
I was guided by the very light scent to increase the second brewing from 3 minutes to 4 minutes, but this was a mistake. The scent is not strong but the flavor still was. Next time, it would be better to shorten the second brewing.
Flavors: Baked Bread, Flowers, Gardenias, Grain, Hay, Sweet
[I had the red tin version of this tea, not the yellow tin]
[Eat before drinking this tea it weighs you down a little bit]
I am fairly new to tea, and for a few weeks I have been learning about tea. So, I am really eager to start, but shipping from china is kind of lengthy. So, I found this tin in my mother’s cabinet. I don’t know the age or anything about this tea, But I just wanted to practice some gong fu style brewing, and further my knowledge about the different flavors I am to expect from tea (I will explain more later).
I rinsed the tea for 10 seconds (because it was quite old) and then brewed with a 25ish second infusion for the first infusion. To be honest I didn’t expect much out of the tea, but I at least wanted some flavor. I got very little flavor at all, just a flash of bitter at the tip of my tounge, and then just flat until I swallowed it. It left my mouth quite dry and it made my throat want to close up. The second infusion was the same too, just greatly fainter (I added +10 seconds for each infusion). But the third infusion it was like this faint sweetness for a second, and then choppy flatness that made my throat really dry down my thoat. That was the only flavor I got out of it, a very faint almost one pinch of sugar dissolved into a little cup of water sweetness and then nothing.
But, with this tea I do now understand what an aftertaste is like. The sweetness that I mentioned earlier stuck to my mouth, and I don’t notice it until I drink water. When I drink water the water becomes smoother than normal and much sweeter than normal.
This tea makes me fearful of white teas, because if white tea is going to be as flavorless and bland as this, than I may aswell not bother.
I started into tea (or should I say researching tea) because I was browsing teavana and I stumbled upon their white tea section (I have since abandoned teavana teas and gone with Yunnan sourcing) but, when I saw this section it just awoke an interest in me. I just saw the picture of the brewed teas and read the description of how it is smooth and gives a honey like taste, I was instantly sold. So, then I went onto youtube to try and learn more, and found Don from Mei leaf. This is where I learned about Gong fu brewing, and the benefits of switching over from western style. His descriptions of the tea were amazing and I just had to learn more! He then introduced me to puer, and oolong teas, (something I never knew existed), and how they have differences in flavor and how they can calm the whole body. It just seemed like heaven in a glass. But, I have been brewing western style my whole life and drinking from tea bags, so it confused me how a tea could have all of these characteristics without adding any sugar! So, then when I saw the jasmine tea in the cabinet, I thought that I might try some, to see for myself how the teas don’t need any sugar at all to give all of these characteristics. But, this tea broke my heart, it had nothing and was very astringent, with only subtle sweetness, but mostly water. I really hope that tea is much more than this!
But if I am going to be honest, it wasn’t bad either, I probably just don’t like jasmine tea, but I was just disappointed at a lack of flavor.
However, this tea smells amazing with a fruit like, sweetish bitter smell. I wish it tasted as good as it smelled.
So, since I have a whole tin of this tea and I was kind of bored at home I decided to try and put some sugar into the gong dao bei when I poured the soup in. It made a world of difference! I could taste the nice jasmine flavors, and a very sweet fruit aftertaste followed it. It was very enjoyable! It also took all of the astringency with it, and the tea was very smooth and sweet. But, it still had a mouth drying effect.
The aftertaste is wonderful too! Every sip of water I drink turns sweet and tastes like how the tea smelled. It was very nice, but still kind of basic.
Flavors: Bitter, Fruity, Grass
I was pleasantly surprised by this tea. It’s sweet, and the flavor is much stronger than I expected for a white tea. I have very little experience with white teas and oolongs, but I read that this one tastes more like an oolong than a white tea, which makes sense. I bought 100 bags of this tea (for $5, so cheap!!!!), so I’m looking forward to enjoying it for a while! In the category of “everyday teas,” Foojoy wins again!
This is a nice, inexpensive ($5 for 120 bags), convenient green tea option when I’m on the run and need a bagged tea. As long as your water is cooled down to 170-180 degrees Fahrenheit, this one doesn’t seem to get bitter. I usually use two bags for 16 ounces of water. I like my green teas a little stronger than this one, but the flavor is solid, and fuller than their Dragonwell green tea. I like the Dragonwell tea too, but definitely prefer this one.
This has been one of my “rushing out the door” morning oolongs for awhile, steeping two tsp of tea in about 10 ounces of 190 degree water for 3 minutes, then another longer steep for my second cup. The second cup is never very good, it’s like this tea gives up the ghost in the first steep. This is the first time I’ve sat down with this tea for a nice, slow gongfu session to see what I might have been missing. It does not disappoint! I’m rather astounded at how lovely this tea is with shorter steeps (30 secs). The aroma is sweet. The flavor is also sweet and floral, with no bitterness or astringency. The second steep is much stronger now that the leaves have opened up a bit more. Smooth, creamy mouthfeel. Increased steeping time to a minute with 4 and 5. Still going. Leaves fully opened now. Sixth steep, flavor has become more vegetal. I could probably keep going, but I’m going to stop here (my eyeballs are floating).
Not Bad. Has the characteristic earthy taste of a pu’erh. The Tea brews a nice reddish black. The tea feels very smooth in the mouth and has no bitterness or astringency. My only complaint is the lack of depth of the flavor. No matter how strong you brew the tea, the flavor still lacks. A good tea for a quick fix. All in all, a decent tea, but nothing special.
Flavors: Autumn Leaf Pile, Earth, Mushrooms
I’m almost done with an entire box. I went to the Asian market where I bought the Aged Yunnan Pu-Erh but this is what they had. It wasn’t terribly priced and sometimes you just need a decent bagged Pu for work….I know that could be taken many ways ;) I not opposed to chrysanthemum in tea, but not my favorite either. I think tastes like dandelions. This is decent. I don’t find it to be as dark and rich as the Yunnan from Foojoy. Most importantly it isn’t fishy. You can always spot cheap Pu-Erh if it’s fishy rather earthy. It’s good though and great in a pinch at work.
On Sunday Tony & went to the big import store (Global Foods) to get refills of his beloved Ahmad Earl Grey. They have a huge selection of teas, mostly bagged, but I did find a few loose leafs, so I figured I might as well give one a try. I’ve never heard of this brand, & I do enjoy Keemun.
My first session was on Sunday, using 1 tsp + standard mug X 3 or so min.
The dry leaf doesn’t smell very promising, especially when compared to some of my other keemuns, & the resulting tea was ok, but not particularly exciting.
Today I gave it a 2nd chance, using 1T + mug (10 – 12 oz) X 2.
Much better! It’s not going to make it to the top of my list, but is very drinkable, with a red wine & brown sugar kind of taste.
This information is not correct. This is a Jasmine Green Tea by Sunflower.
My first pu erh was a loose leaf from HK. It was so good I immediately went shopping for pu erh and this is what I ended up with. I love it, but I’m a newb to pu erh so we’ll see how it holds up. It is strong, earthy, rich, nutty, a wee bit vegetal, and so easy to drink.
The aroma is very mild and lovely, a mixture of green, roasted, and honeysuckles. It reminds me of the way my kitchen smells after I make my own Hojicha.
The taste is mild for a Ti Kuan Yin and more green than floral. The initial taste is a toasty green with hints of floral, as the taste fades you are left with sweetness. Delightful. I would not say this is my favorite Ti Kuan Yin, but I could certainly be content drinking this every day when I am craving the really pricey stuff.
So…I had this, evidently, at a restaurant about a year ago. If it’s where I think it was, my entree was likely so spicy it burnt off my ability to detect all but the most rudimentary flavors. So at the time, I called it “nutty.”
K S sent me another bag to try, sans spicy drunken basil stir fry, and I’d like to amend my previous description. This time around, I’m getting Juicy Fruit. (Which, according to various wiki-think opinions, incorporates banana, pineapple, and peach…and maybe jackfruit, whatever that is.)
Vagueness notwithstanding (on my part), it’s pretty tasty, I know it meets my Cheapster Steepster standards, and there’s always something to be said for a convenient little bag you can tuck in your purse or pocket. Worth checking out.
This was served with lunch at a local noodle and curry place in an old-fashioned light-bulb shaped decanter like they served diner coffee in when I was a kid. (Sort of clashed with the elegant rectangular platters.) Anyway, for a bagged oolong, it wasn’t bad. No subtlety, just warm and a little nutty.
This Foojoy Green Tea is great to have on hand as an “everyday” inexpensive tea. Its favor is more robust than like 100 count boxed green teas on the market. The individual bags are wrapped in paper, however all of the bags in the box are divided up into 3 separate sealed silver foiled bags. This is a nice added benefit.
Another from the traveling tea box! thanks for including this one, TeaEqualsBliss! I loved the other Foojoy oolong that I tried before, so I wanted to try this one! I steeped it for 90 seconds. (It’s hard to tell with these Foojoy… the other one is supposed to steep for 30 seconds but they don’t really say on their site). So I taste tested as I steeped, and it seemed to get BUTTERY at 90 seconds. This is definitely a buttery oolong, first and foremost! And a little bit vegetal. And I don’t mean a milk oolong, but butter. This isn’t really a floral or peachy oolong either. The second steep is even better after letting the water cool and steeping for two minutes or so. Still has that buttery flavor, just even butterier and sweeter. I think this is the most consistent buttery oolong I’ve had.
I definitely do not care for this tea. Tastes like dirt to me. I suppose the term should be “earthy,” but dirt works for me. It tastes somewhat like a watered down version of Numi’s Emperor Puerh I tried the other day, though it doesn’t have the fishy flavor.
Thanks so much TeaEqualsBliss for including this one in our swap. I think I’ve reviewed most of the teas you’ve sent me — a few more to go!
I had a Verdant oolong the other day that I really wanted to steep right. Thankfully, I looked on their site how to steep and was surprised that it only needed 25-35 seconds. I know I would have ruined it with a steep time of around 3 or 4 minutes if I didn’t look. The flavor was heavenly with just seconds — I’m shocked with so much flavor so quick. Anyway, I’m worried I’ve been steeping my oolongs for too long now. Should most oolongs be steeped for seconds or does it depend on the tea? I guess I could just taste test them as they are steeping. I’ll play it safe from now on.
This one is special.
First steep – 48 seconds – The leaves are very black, long and twisty. I don’t think I’ve had an oolong like this one before. The infused leaves are green now, barely unraveled and they have an amazing scent, much different from the tea flavor. The flavor starts with a lovely peach, my favorite. Then a tiny hint of grassiness and I could have swore some spice. This one has a nice creme flavor to it. A full flavor. Absolutely delicious.
Second steep – 60 seconds I think this one steeped too hot or too long. It’s kind of bitter. That’s too bad — the first cup was so good.
Third steep – 60 seconds The water is cooler so it tastes sweet again, but it’s missing the peachiness and the creaminess the first cup had. The first cup was the best one, which is unusual for oolongs I’ve tried, but that was probably my fault for the way it was brewed.
With my oolong flavor rating where one is the lightest and most floral and five is the stronger flavor, I’d give this on a three. Probably a favorite oolong of mine, but there are so many of them and they are so different! I will treasure the few cups of this I have left. Sadly, I don’t see it on the FooJoy site, but I don’t think you can buy any teas from their site anyway. How did I possibly survive before tea?