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Recent Tasting Notes
I really didn’t know what to expect from this tea until after the leaves were warmed.
My familiarity with (good) Oolongs at this point is limited mainly to a very good Jade Tieguanyin that I have since run out of. Currently I am awaiting a shipment which includes various rock oolong samples, which wil give me something of a broader spectrum.
Having said that, I am pretty certain this tea is best described in its relation to Jade Tieguanyin. Both are oolongs pushing their boundaries towards the green side, the Jade Tieguanyin going so far that it evokes laments from people more familiar with the traditional roasted Tieguanyin, and the Pouchong going so far that it is said to lie between green and oolong tea.
The smell of the leaves is richly buttery and reminds me of all that I had forgotten about the Jade Tieguanyin. It remains consistent over multiple steepings. Unfortunately flavour and mouthfeel are both thin in comparison. Instead the Pouchong can invoke an array of green tea sentiments, like an aged sheng can where a shou can’t. For me that doesn’t really make up for advertising as a Jade Tieguanyin first.
Qi-wise I feel also slightly watered down and confused, and definitely more energized than calming.
All that being said, I think in its category this tea must be of a good quality, and the price is not too bad as well.
Flavors: Bitter, Butter, Butterscotch, Orchid
A nice Chinese black, especially for its price. Suits me well as an everyday tea, in addition to the more expensive teas I usually order from webshops (which really aren’t always better than this one).
Also interesting for beginning tea drinkers, due to its distinctive, recognizable flavour profile. It is fruity, in a very distinctly raisin- or grape-like way. A tea that is hard to overbrew, no bitterness and hardly any astringency. In fact I would have liked a little more astringency, since for my taste the sweetness and softness could use some ‘harder’ counterpart to really balance this tea out.
Long leaves that look great dry as well as wet.
Flavors: Fruity, Honey, Raisins, Sweet
Spring is here, and this is what I usually stock up to make the best iced tea in the world. it steeps a dark red liqour, with a lovely hint of honey and mango.
Even though I am not a sweet tooth, this is great hot and the best honey bush for iced tea around. My kids love it!!
I buy it by the pound and it’s gone before you get say ah…
Flavors: Fruity, Honey, Lemon, Mango, Summer, Sweet
Your basic lovely green rose tea. I tried this one and Kusmi’s green rose side by side, and they tasted pretty much the same to me, with the note that this one is much much cheaper.
I love to make this tea when I do a cream tea at home – scones, jam, clotted cream and all that. It’s very mild on one hand, but still holds its own against the jam/cream and all that. Plus, even though I don’t have a fancy porcelain tea set, you could imagine this tea feeling right at home in one :)
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Flavors: Floral, Jasmine
wonderful Ceylon (Balangoda/ratnapura) ; with a thick sweet after taste, leaving hints of chocolate and raisans.
Taken plain, no sugar. sweet, complex aftertaste. This one is great – for any time of the day.
Flavors: Chocolate, Raisins
I told myself I wouldn’t buy any more teas when I moved abroad, and yet here I am, tea shopping as always… Normally I’m not a fan of Ceylons but I tried a Nuwara Eliya teabag once (!) which was absolutely marvellous, so when I saw it loose-leaf in Simon Lévelt, I snapped it up immediately.
What can I say? I think I’m brewing it a little too strong! Yesterday I made it with possibly too big a spoonful, because it really was very dry in the mouth, but when I added milk the flavour seemed to disappear completely… Maybe it’s a very precarious tea.
It’s a beautiful deep, woody amber colour, and the aroma is rich, fragrant… slightly savoury, but in a liqueur kind of sense rather than a savoury cooked food sense! It keeps this savoury flavour in every sip, as well, which isn’t bad, but it really is very dry and astringent. Once you get past the initial strength of this rather robust flavour, there are the usual floral, slightly roast-vegetable notes, maybe a hint of citrus at the end – but it’s lacking that usual zest-and-malt combo that makes Ceylon that little bit unpleasant for me.
I feel a little like I’m drinking a dark beer rather than a Ceylon tea… Not a bad thing!