Global Tea Hut

The evening of my flight to China, I clicked the China Airlines check-in link in my email. But I couldn’t check in. I tried again. And again. All packed up and ready to catch the bus to the airport, I thought, “Oh, I’ll just check-in at the airport.” I grabbed my planner to put it in my backpack and leafed through it to double check my lists. Saw that my flight was for after midnight TODAY, SATURDAY, not for after midnight on SUNDAY. Holy shit, I missed my flight. Complete oversight. My excuse was that the week and a half prior to my departure, work was insane. It was prime-time building season here in California and the guy who carried the most weight between the four of us in the office took a different position.

I freaked. Hopped online to see what I could do but found it was too late and too expensive to book a flight on another airline. The next 24 hours was spent freaking. Phone calls back and forth to China Airlines’ different offices (US Los Angeles, which is closed on the weekend, Hong Kong, Taiwan), emails to the folks at One River Tea (the 15-hour time difference wasn’t helping!), talking to my seasoned-traveller aunt on the phone to help me get my head straight.

No room on the next flight out. I had to wait until Monday after midnight. But I had to jump through all these hoops and pay to change my flight. The trick was China Airlines’ LA office was closed on the weekend, and they were the only office that could take an American credit card. Hong Kong and Taiwan required some other form of payment through Alipay or WeChat. Oh awesome! Last week I had followed a YouTube tutorial on how to install Alipay on my American cellphone. Tried that with WeChat, too, several times, but it never sent me a confirmation code. I linked my bank card on Alipay and tried to put money into the account but nothing worked. WTF. How can I pay to rebook my flight?! Luckily Alex and Xiaoyan at One River Tea had woken up for the day and said they would use their WeChat to pay! But then I had to figure out how to tell the agent on the phone to send the payment request to a different phone in China. I don’t know how many times I was on/off the phone with China Airlines. Eventually, it worked.

I felt terrible for Alex and Xiaoyan, who had gotten a hotel room in Wuhan a few days before my scheduled arrival. They assured me they would wait there until I arrived. The only connecting flight out of Hong Kong on China Southern was booked, so I had to stay overnight at the Hong Kong airport hotel. Luckily I could pay at the counter with my American credit card for the leg from Hong Kong to Wuhan.

Anyway, I had my insulated stainless steel bottle with me on the flight. Taipei Taoyuan airport has all these filtered water stations where you can pick the temperature of your water. This is tea-drinking country! I dropped some nuggets into my bottle and filled with almost boiling water. This tea was so soothing and strong and resinous sitting there stewing in the heat. It kept me as awake as I could be following several near sleepless nights.

I tried the remaining amount of this tea at home a few times — once in a clay pot, once in a bowl — but I could never replicate the strength it provided while I was exhausted and crazed at the airport.

So thanks, beerandbeancurd, for providing something that gave me the strength to get through that mess! Tea and tea people are awesome.

Another tea form beerandbeancurd that commanded my appreciation of the moment. Taking notes for this one proved very difficult.

I’m not too much a fan of roasted Taiwanese oolong but this one was something special. Very flavorful with some fun redwood rasp; not obnoxiously roasted or sweet or nutty. As the florals, roast, dried fruits, blooming apricot aftertaste and throat cooing of the first third of the session transitioned into the second, I recall a prominent and quirky eucaluptus-citronella note coming to the fore. Last third of the session smoothed out into a really classic roasted oolong peachy and forest floor profile with some creaminess.

Thank you, tea friend, for my first taste of Global Tea Hut’s offerings.

Okay, this is officially the first GABA I truly enjoy. Somehow the processing has managed not to suck all the life out of the leaves. Lovely biscuit, faint nut, and dusty cinnamon flavor that is super comforting and easy. Brewed western at work today and apparently got a completely different flavor profile than last time? I am fighting the urge to rate this higher due to it overcoming being a GABA in the first place.

I’m not a huge fan of GABA oolongs; they mostly seem stripped of flavor to me, and that feels sad. I can’t honestly say I get much zen out of them, either. Ah, well. This is the first one I’ve had that I found some berry flavors in, though, which was nice! Everything I’ve had from GTH has been pretty satisfying, I have to say — though I think I’m done GABA-dabbling. Yabba dabba doobaling.

I like this tea, but I’ve had it twice now and for some reason I’m not clicking into a full note-taking session. Letting that be what it is. There are definite notes of brandy and plum pudding. I don’t get a lot of the florals and wood perfumes that I have come to expect and love in high mountain teas, but I recognize the cultivar is somewhat more vegetal and grounded. Not a terribly long-lasted tea; I think I got 5 or 6 satisfying steeps. This is probably not a reorder for me personally, but it’s good and I’d have no issue serving it to a friend.

I am feeling a bit underwhelmed by this possibly-30-to-40 year old tea. I got heavy, HEAVY brandy notes from the leaves and first steep, which really intrigued and excited me. Flavors on the first two steeps were stewed fruit, raisins, spices, and alcohol. It’s probably the most liquor-tasting tea I’ve ever had. That said, I felt it muddied and washed out to a meh-tieguanyin without stopping to say goodbye. I thought of Octavia Tea’s Brandy Oolong immediately, but this one doesn’t last quite as long or come across quite as distinctly.

That all said, I am a newb and still have trust issues with my palate — so I’ll revisit, focus more, and see what else I can find. It’s good, absolutely… but maaaaaybe not a reorder as of this session.

Opened my day up with this little beauty. Tasting a new tea is so exciting, nevermind when it’s amazing… what a delightful thing.

Quite a dark and moody little scoop of nuggets, the charcoal notes coming off the steam took me aback a bit. Poured a light tan, scents of pine and woody perfume; the flavor of cedar followed up in the first sip. Reminded me at the top here of What-Cha’s charcoal roasted Taiwan oolong. Second steep saw some floral poking through, with just a whisper of tar.

I was surprised by the tannins that came through in steeps 3-5 or so — not unpleasant at all, and not very drying, but definitely present. Leather here in the 3rd, too.

Some fruit started opening up in the fourth, which was so fun. I was half-expecting the tannins to pour out into wateriness, but this little gem had waaaaay more surprises in store. Pear, wheat crackers, dry grass in this steep.

Tannins are still present; bay leaf in the fifth.

And then! Baby powder in the top of the sixth steep, and then sweet, thick-syruped cherry pie, I kid you not… stuck around for 3 steeps before we watered out.

Lovely journey, not only in terms of intrigue but just in straight-up delicious dawdling. Looking forward to more of this!

Started a nice chunk of days off with a session of this when I got home this morning… yesssss.

On the steaming leaves — roast, toast, nuts, wood perfume, strawberry. I don’t think I found the strawberry last time. Sweet and light little whiff.

First steep smelled of almonds. A little thin on layers here, maybe should have steeped it longer. Second cup was an oily, swirling pour. Here it comes… the nose on these juicy little buckets is so full: redwood, raspberry, hay, mushroom and loam, sweet and light spices like snickerdoodles. Cedar. Tastes, finally, of strawberry, with a sweet nose as it’s sipped — perfectly ripe and plump.

Third opens up to smoke, wood, tobacco, vanilla, toffee. The scents are just so much bigger than the mouth. I don’t mind. I taste apricot now.

More smoke and wood perfume in the fourth steep… peanuts, some astringency, caramel, cotton candy(!) and molasses. Some more pronounced tannins after that, with caramel, and it started to get watery around steep 6 or 7.

Like sitting under a stick lean-to by a forest pond, burning marshmallows and incense into a lazy fog.

I was ridiculously excited to get this open and in my cup yesterday, but I don’t think my palate was quite settled for it. Trying it again today and I’m finding it just lovely. I’m not sure what the base of this tea is… yesterday I’d thought it was Tung Ting and felt sad that I’d bought the big bag, hehe. I still am finding some of that earthiness today, but it’s not flat or uninteresting by any stretch. Maybe someone here knows?

Pours a light brown, maybe on the redder/pinker side of brown, but definitely brown… increasing in saturation with every steep. Color didn’t really peter out with the taste. There is a lovely light floral on the nose here… I can’t tell if it’s going to get perfumey or not.

Hints of nuts and toast, with just a whiff of floral, on the first steep (no rinse).

Second and third steeps kept the nuts, added sweetness, bran flakes. Maaaybe sweet potato, but I’ll wait to tag that until my next sitting.

Fourth. The nose is really something, my best guess is lily. It’s a round, sweet floral. Not perfumey, smells really fresh like a tiny spring bouquet. Mouthfeel has been fairly thin the whole time; I wouldn’t call this creamy or buttery, just light. There is some twiggy/woody arriving here in the fourth steep. Never a bad taste, but a sign that the big exciting flavors and scents are probably mostly gone for this session. Some cocoa on the nose, which is remaining a bit more interesting than the taste.

Steep 6 or 7… I think that’s about it. Looking forward to more time with this tea, as there is certainly more to find. The scent profile is so full, with the taste lagging just slightly.

I am on my second steep of Melody and have already had scents and flavors fly by me that I couldn’t identify in time, before they flew away. Charcoal-roasted and aged for 15 (17 by now?) years will do that, I suppose.

Lots of perfume on the nose, concentrated florals. Gardenia, maybe? I am not great identifying specific florals yet, but this nose is deeper, heavier scents… florals that kind of want to punch you in the face and also that would be fine, thank you.

This is a Li Shan. I would like to start comparing different Li Shan (Li [Pear] Mountain) and Ali Shan (Ali [a Taiwanese folk hero?] Mountain), and further educate myself about Gao Shan (high mountain/elevation) teas in general. I stumbled on this post (https://tillermantea.net/2019/07/gaoshan/) and need to revisit it when I have more free time on my hands. I am very slowly starting to tuck away and recognize words as I taste more teas and try to wrap my head around all the naming conventions and jargon. I recognize more understanding here will help me navigate to teas that I will love. That said, I am certainly finding I don’t really share the enthusiasm so many have for Tung Ting/Dong Ding, the old “high elevation” tea… but my spirit is really captivated by these higher-high elevation (and, I just learned, newer) varieties. What a time to be alive and have tastebuds.

My fourth steep is going in the pot and I just really am being astounded by this tea. I’ll write up a proper-something from a later session, but for now… gods.

bowl tea with a pinch-full of tea. Afternoon 1/7/2020.
Underwhelmed vs my memory of Version A. There is an oiliness to the second bowl’s liquor. Smell is nice. Doesn’t taste clean in comparison. Seems to be the agrochemical version.

Trying new brewing method for greens. Using intentional temperature and amounts. Brewing in round glass pitcher, naturally strains better than other pitchers I have.
2 grams aiming for 130 degrees F starting brew temp.
This tea was good for 3 or so steeps. Tasted fresh, but gyokuro is not my favorite – I don’t tend to “get it”.
High temp water gave a few more steeps in the end. Tea was broken and light as to spill a bit into cup. Method better for heavier/intact tea leaves.

12/25/2020 5am
Last of sample.

I had a very informal tasting of this a few days ago.
I remember it being super pleasant and thick on tongue – almost creamy.

12/22/2020 5am
Tea pot – using my neglected, first intentionally purchased clay teapot, maybe 180 ml?
First ripe puerh is a few months. I had forgotten the unique flavors and progression of shou, and am glad I’ve broken the ice with this old friend. Shou was the tea that got me so “into” tea years ago.
I’d also gotten so used to using the Hawaii pot (very tight fitting lid) that I’d forgotten what spilling water/tea was all about. I’ve missed watching water spread and creep along my unfinished tea table. The patterns that water takes on wood grain are enchanting.

This is effectively my first tasting of this tea from a small sample I received months ago. It has been kept at about 70% RH with my other shous.

I rinsed the first pot. Second and third were pleasant and subtly dramatic – I haven’t experienced these flavors in a while.
4th steeping has darkened and seems to be improving still. I’m thinking its oaky and there is this sweetness that I can’t peg.

My last tasting of a sample received in Fall 2020.
12/18/2020 mid morning bowl tea.
Listening to Jazz and working in tandem.
I’m very new to charcoal roasted oolong – very complex flavor. Rich.
I’m reminded of coffee. I’m reminded that darker roasted oolong should remain a staple in my collection. Chance just has it that this type of teas seems to dance well with graceful-lumbering jazz. What is a word that describes lumbering, but graceful?

Mmmm, this feeling of chocolate is pleasant.
I wish there was a way to categorize my cupboard in Steepster so I could group similar teas together – create “shelves”

12/17/2020 530am bowl tea.
Water just off boil.
First bowl has nice aroma, almost of corn, tea is thick and buttery.
Very pleasant

12/5/2020 Afternoon bowl tea just off boil.
B1 is smooth and buttery.

12/4/2020 Afternoon bowl tea – first bowl cooled boiling water.
Teas is rolled similar to oolong. Very light first bowl.
Hit the second bowl with water just off boil. This green tea works well with hot water.
Biggest takeaway is subtle and refreshing.
Also benefits from a long steeping it seems. Possibly a good candidate for boiled teas as well – seems patient and sturdy.

Afternoon tea in a bowl.
Use a large pinch, much larger than have in past. Strong first bowl next couple were pleasantly strong. Feeling woken up.

I have learned that teas stored as maocha then pressed into a cake lose something vital in the process, and IMHO do not age well. They are not necessarily “bad”, but they are lacking. This cake suffers that same fate. The material seems robust like a lot of larger leaves possibly grade 8, possibly some huangpian, but this cake is lacking. Lacking flavor, mouthfeel, body, and qi. Its just sort of bland. No way else to describe it. I wish GTH would offer samples, and tea after tea, I am let down again and again. At this point I can’t recommend a single tea from GTH, I can’t risk purchasing whole cakes after being constantly let down, and I have not had one yet that I thought was worth the purchase or much less that I would repurchase. My GTH teas are my least drank teas that I only drink here and there when I forget how unimpressive they are.

Hints of caramel and cinnamon appear with a sunflower seed like lingering taste after. The taste doesn’t change over time and appears to need more steeping time then the usual oolong. Its a rather unique taste, I’ll give it that much.