Tao Tea Leaf

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Recent Tasting Notes

45

I am not a fan of this tea. It is light bodied and thin with very little going on apart from the strong coconut smell.

Flavors: Coconut

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85

I bought 25 g of this Dan Cong during Tao Tea Leaf’s semi-annual sale at the beginning of 2016 and just cut open the bag a couple weeks ago. I steeped 5 g of leaf in a 120 ml teapot at 212F for 10, 12, 15, 18, 20, 25, 30, 40, 50, 60, 90, and 240 seconds.

The first steep has aromas of honey, orchids, roses, and stonefruit. In the mouth, the roast predominates, although there are notes of honey, orchid, rose, nectarine, minerals, and wood. There’s no bitterness, although the end of the sip is drying. Baked bread and lichi become apparent on the second steep.

During the middle steeps, the roast and floral notes become more prominent and the fruit falls into the background. By steep six, minerals and grass begin to appear, a sign that the tea is fading. By the end of the session, it’s all minerals, roast, char, and walnut shells, with faint orchid notes in the background.

This tea had a beautiful start, but petered out quickly. If all the steeps had been like the first few, I would have rated it in the nineties, but as is, it’s in the mid eighties for me.

Any advice on how to get your Dan Congs to last longer?

Flavors: Baked Bread, Char, Floral, Grass, Honey, Lychee, Mineral, Orchid, Roasted, Rose, Stonefruits, Walnut, Wood

Preparation
Boiling 5 g 4 OZ / 120 ML
eastkyteaguy

Leafhopper, I’m fairly new to gongfuing Dancong oolongs, but there are a few things you can do to get a little more out of them. First, though, it is important to understand that Dancong is often more synonymous with intensity than longevity in a gongfu session, so such oolongs won’t always give a ton of infusions. I know that some proponents of traditional Chaozhou gongfu will absolutely pack the gaiwan or pot full of leaves and do very short flash infusions, but in my experience, you have to be fine with bitterness to enjoy that approach. What I would do, however, is this: up the amount of leaf used slightly. For a 4 ounce gaiwan, I normally use 6-7 grams of leaf when I brew Dancongs. Also, lower the water temperature somewhat. You can brew Dancong with boiling water if that’s how you like it, but I have found that the sweet spot with regard to water temperature for many of these teas is around 203-205F. I normally go with 203, but I will sometimes drop down to 194-195F if the roast is light or the tea seems particularly delicate. Another trick is to flash rinse and then start with a very short initial infusion.

Leafhopper

Thanks for your suggestions. I’m reluctant to cram the teapot with leaf because Dancongs are pricy, but 6-7 g is doable. I’ll also try it at a lower temperature.

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87
drank Golden Monkey by Tao Tea Leaf
89 tasting notes

Though it’s a very popular type of tea, this is the first Golden Monkey I’ve tried. I was put off by the profile, which I recall emphasizes malt, leather, tobacco, and other burly flavours. However, I picked up a pouch of this from Tao Tea Leaf in their Christmas 2015 sale, and am just getting around to it. I steeped 5 g of leaf in a 120 ml teapot at 195F for 10, 12, 15, 18, 20, 25, 30, 40, 50, 60, 90, and 240 seconds.

The first couple steeps are a surprise, offering notes of milk chocolate, brown sugar, caramel, mild sweet potato, roasted almond, and wood. Combined with the fact that it has almost no astringency, this makes for a tasty brew! Malt starts to emerge in the third steep, but it doesn’t overpower the chocolate and other flavours. I do get hints of earth and leather in the last few steeps, but the chocolate doesn’t disappear.

Either this Golden Monkey is atypical, or my impressions of the type were way off. Though not the most complex tea in the world, its smoothness and chocolatey sweetness made me enjoy it much more than I thought I would. One tiny drawback is that the thin, wiry leaves fit perfectly through the holes in my gongfu teapot, regularly ending up in my cup. Still, this Golden Monkey was well worth holding onto.

Flavors: Almond, Brown Sugar, Caramel, Chocolate, Earth, Leather, Malt, Sweet Potatoes, Wood

Preparation
195 °F / 90 °C 5 g 4 OZ / 120 ML

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85

At first, I did two quick infusions, which yielded a nice and easy to drink tea with a good balance of woody, malty and sweet flavours.

For the third infusion I upped the time and temperature, as a result of which the pine notes were enhanced and the tea possesed a very enjoyable bitterness to counter the sweetness.

The cocoa and coffee notes I only noticed in the smell (cocoa in wet leaf, coffee in the liquor), not really in the taste.

The aftertaste has a bit of a sheng vibe to it, very vibrant with hints of fresh herbs like thyme.

Overall I found it to be much fresher than the smoked versions of LS and I prefer that. Also, this tea has a fairly strong cha qi for a black tea I reckon, it can warm you up on cold days (like today).

Flavors: Bark, Cocoa, Coffee, Malt, Mineral, Pine, Plant Stems, Sweet, Thyme, Wood

Preparation
200 °F / 93 °C 1 min, 0 sec 5 g 3 OZ / 100 ML

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100

Damn. This is good tea.

Oddly enough, this tastes almost exactly the same as Jiri Horse Balhyocha by teabento that I’ve been enamoured with recently. Same dark chocolate notes. The difference here is that the sweet potato is more pronounced and there’s a slightly bitter aftersip.

Really really good. And local even, so yay! Not cheap, but local—reminder to self.

I will be stocking more of this, likely soon.

I can totally see why this is Dexter’s favourite.

Flavors: Dark Bittersweet, Dark Chocolate, Malt, Sweet Potatoes

Sil

It’s agood one. :)

yyz

Yes. It’s a very nice Zhenghe.

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74

I picked up this sample a few years ago in my “try all the teas” phase. The leaves are somewhat broken, and there’s just enough for a single gongfu session. I steeped 5 g of leaf in a 120 ml teapot for 10, 12, 15, 18, 20, 25, 30, 40, 50, 60, 90, 120, and 240 seconds.

In the first steep, I get notes of honey, grapes, malt, flowers, cocoa, and tannens. I don’t know why, but some Chinese blacks make me think of a much better version of your standard English Breakfast. The tea loses the floral and grape notes by the fourth steep, becoming more malty, metallic, and astringent. The honey continues throughout the session, which makes it more enjoyable. Still, the first four or five steeps are the best.

Although this tea isn’t bad, I’m not in a hurry to get more. Compared to other, admittedly more expensive, Guangdong black teas I’ve had, this is just okay. I think I like black teas with distinctive floral, fruity, or chocolate flavours, and this one doesn’t tick enough of those boxes consistently.

Flavors: Astringent, Cocoa, Floral, Grapes, Honey, Malt, Metallic, Tannic

Preparation
195 °F / 90 °C 5 g 4 OZ / 120 ML

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77

I think this is from 2015. It’s been getting colder, and this is definitely a winter tea. I steeped 6 g of leaf in a 120 ml teapot at 195f for 10, 12, 15, 18, 20, 25, 30, 40, 50, 60, 90, 120, and 240 seconds.

The first steep has notes of tobacco, caramel, roast, and dark wood. There are also hints of sandalwood, banana, and strawberry, but they’re very much in the background. I let the second steep sit a couple seconds too long, and it dialed the darker flavours up to eleven. The tobacco predominates in the early steeps, perhaps a bit too much for me.

By steep five, this oolong becomes less aggressive, but also starts losing its complexity. It has a generic Wuyi profile of roast, earth, minerality, and caramel.

Due to its earthy roast and caramel flavours, this oolong would be a perfect introductory tea for coffee drinkers. For me, it was decent, but not something I need to immediately buy more of.

Flavors: banana, Caramel, Dark Wood, Earth, Mineral, Resin, Roasted, Tobacco

Preparation
195 °F / 90 °C 6 g 4 OZ / 120 ML

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80

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80

I’ve been aging this since April 2017, (not exactly aging ;) )
First steeps were amazingly buttery smooth and savory.
A bit thin in the tea soup aspect but enjoyable no off flavors or anything bitter or astringent.
Subsequent steeps are all relatively the same; a walnut or nutty taste hints at some kind of astringency or bitterness that is not there which impacts the huigan, showing up only after quite a few steeps and is not even that noticeable, hinting that you would require much more leaf then what I used.
The rest of the palate reminds me mostly of a veggie pilaf with a hot butter mouth feel it really is very smooth butter kind of tea, this is huge highlight for me and reminds me a little of gyokuro, butter savoriness and i expect there would be more of this flavor if i used much more leaf.

Preparation
180 °F / 82 °C 0 min, 15 sec 5 g 4 OZ / 115 ML

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I quite like this tea, but can also understand some of the negative reviews here. The amber liquor smells of strong sweet hay, while the wet leaves smell of sweet hay, a hint of tobacco, and another strange sweetness that I can’t really place. I brewed with about 225ml of water, and poured the water slowly from some height to help the tightly compressed leaves open up. That worked really well. The liquor is smooth in the mouth, with just a bit of astringency and the hay flavour is strong. I found the qi to be substantial and enjoyable.

Preparation
Boiling 0 min, 15 sec 7 g 8 OZ / 225 ML

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7
drank Lime Green by Tao Tea Leaf
2424 tasting notes

Another sample from GCTTB

Unfortunately I strongly disliked this one. The sickly sweet licorice root was disgusting and I wouldn’t finish the cup. From what I did taste, this blend is heavy on the licorice root which gives it a metallic root flavour. Something roasty (the licorice root?), some lemongrass, a hint of lime flavour, and something fruity (apple or lemon). Even licorice lovers might find this undrinkable. It tastes like stevia in water with some lime and lime essence.

Flavors: Citrus, Lemongrass, Licorice, Lime, Medicinal, Metallic, Mint, Sweet, Taro Root

Preparation
200 °F / 93 °C 2 min, 30 sec 1 tsp 15 OZ / 450 ML

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78

I’ve discovered that the secret to bringing the cinnamon out of this tea is to use a lot of it. I used to put about 4 or 5 g of tea in a 120 ml vessel, but adding a couple extra grams makes all the difference. I steeped 7 g of tea in my 120 ml teapot at around 195F for 10, 12, 15, 20, 25, 30, 40, 50, 120, and 160 seconds.

In the pot, the dry leaves smell like cereal, roasted spices, and char. The first steep has initial impressions of wood, roast, cereal, honey, and char, with the cinnamon lurking at the end of the sip. The cinnamon is more roasted and mellow than spicy, and I might not have classified it as such if I hadn’t been looking for it. The tea is a bit drying and has a reasonably long aftertaste.

The roast really ramps up in steep 2. I don’t think I oversteeped it, but it sure tastes that way. Gone are the cereal and sweetness, and the cinnamon is relegated to the aftertaste.

Steep 3, at 15 seconds, isn’t so roasty, and the original notes come through again. Still, this tea is a little too roasted for me. The sweetness gradually diminishes over the next three steeps until, by steep 6, it’s not nearly as complex. The cinnamon has virtually disappeared by this point. By steep 10, when I called an end to the session, the tea was just charcoal water.

This Rou Gui was good, with a nice cinnamon note if I use enough tea. However, I’m just not as fond of Wuyi oolongs as I am of greener ones.

Flavors: Char, Cinnamon, Drying, Grain, Honey, Mineral, Roasted, Wood

Preparation
195 °F / 90 °C 7 g 4 OZ / 120 ML

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drank Purple Pu-er (Sheng) by Tao Tea Leaf
458 tasting notes

I have really liked some other purple leaf sheng that I’ve tried, so I was pretty excited to grab a little baggie of this from the TTB last time it came into my possession. Unfortunately, this one was a bit of a let-down. The dry leaf had a slightly fruity aroma – after a rinse, they smelled sweeter with a bit of a vegetal note and another something that was really familiar, but which I was unable to place.

I didn’t get a whole lot else from the tea. Some bitterness and vegetal sweetness, maybe just a touch of raisin-y fruitiness. The tea was pretty drying from the start and got more so as the session progressed. Pretty meh the whole time. I only had about 4g of this one, so I don’t have enough to try it again, so that’s that I guess!

Flavors: Drying, Fruity, Vegetal

Preparation
Boiling 0 min, 15 sec 4 g 2 OZ / 60 ML

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80

Bought this a few weeks ago when Tao Tea Leaf was having a sale. It is a fairly nice tea. It is probably not as strong as I expect a breakfast tea should be. It has a malty note and I would say a bit of a fruity note. Overall a nice tea. I am being lazy this morning and steeping my tea western style. But breakfast teas were really meant for this kind of steeping anyway.

I brewed this tea one time in a 16oz Teavana Glass Perfect Tea Maker with 3 tsp leaf and 200 degree water for 3 minutes.

Flavors: Fruity, Malt, Sweet

Preparation
200 °F / 93 °C 3 min, 0 sec 3 tsp 16 OZ / 473 ML

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80

Just the perfect amount of floral today, in the first few infusions. Seriously. Really needed that.
And I finally noticed that same roastiness from the High Mountain tea version, in this one. Funny, my last cup didn’t have it at all.
Later steeps have a much more complex nature to it. Less floral and more mineral and apricot. Also getting what they mean about sugar cookies. There is a sweetness in all the infusions that hangs out through the whole sip. Oh and a lovely tartness, like plums just before they ripen. Yum.
Made it to the seventh one (long steeping the final one now) and it has a bit of a stale note. I guess I’m wringing out those leaves pretty good!
Heh. My tongue is burning in a pleasant way, but methinks that may be from the stir fry I had with dinner. We added a lot of garlic :D

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87

GCTTB Confused as i was pretty sure i’ve had this before but cna’t seem to find my tea log. I pulled this one out because i wanted to see if it was as i remembered it since it’s been a super long time since i’ve had it. It was delicious and exactly what i needed yesterday.
…found the other listing: http://steepster.com/teas/tao-tea-leaf/38699-zhenghe-gongfu-black-tea-jin-ping-village

this harvest is back to what i want this tea to be…coaco, malty, smooth and delicious.

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85

Mmmmm yes this was good today. Fruity and mineral rich. Four steeps of complex roasted yum! Not much variation between steeps, besides getting smoother over time. This would be great for grandpa style brewing, I suspect.

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65

Picked up a sample of this tea from Tao Tea Leaf last week. As with all of my trips there, it was very pleasant, and the owner Tao, was quite helpful.

When dry, the smell of this leaf reminded me of rose and plum, and when brewed, this morphed into a honey plum smell.

As for the taste, this seems to be a very finicky tea in that it is easy to under or over brew it. My first steeping was bland (which is likely due to the water being too cold). The second steep was very bitter (I steeped it far longer than the first time to try and bring out the flavor). The third was quite enjoyable. It was smooth without being thick or oily, and had a natural sweetness as well as honey flavors, but still had a slight bitterness.

The leaves were oddly mottled, each one having some light spots, and some dark ones.

Overall, I think this tea will be enjoyable once I get the correct brewing style tuned in. For now, the experience was a bit hit or miss.

Flavors: Bitter, Honey, Plums, Rose

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2.25 tsp for 500mL water @90C, Western style, steeped three minutes.

I received a sample of this tea from the 2017 Toronto Tea Fesitival’s oolong tasting box.

The instructions on the packet are alarming: boiling water, 100C. What?

I decided to ignore that and use 90C water. And I’m glad I did.

Dry leaf: twisted and dark strip-style oolong. Scents are sweet, toasty, anfd a bit musty.

Wet leaf: long and glossy dark brown, with some dark green. Scents of toast and molasses.

First infusion

Liquor is light copper, no down. Sweet and toasty with some dark fruit notes and a strong mineral finish. In fact, it’s very sweet, almost like a pale honey. A heavier body than I was expecting. I’ve made a 500mL beaker here, so it might be a while before I try a second infusion.

Sweet, toasty, fruity, and mineral. Lovely.

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1.25 tsp for 300mL water @90C, steeped two minutes.

The packet says 100C water —that seems a bit high for an oolong. As it’s been a few years since I could drink a milk oolong, I am very hesitant to rise scalding the leaf with such hot water. So I did 90C.

I’m trying a sample of this for the 2017 Toronto Tea Festival. I signed up as a taster, said I like oolongs, and I and got in, and that meant a lovely box full of oolong samples. My last milk oolong was from DavidsTea, and, sadly, DT had gone to milk-flavoured oolong—not the same thing at all. The flavouring left an odd taste I did not like, and I’ve not tried anyone milk oolong since. I really miss it.

So this is a lovely surprise. I can’t confirm whether this tea has any flavour added. The strong butter notes make me wonder. I hope I’m wrong.

Dry leaf smells very buttery, more butter than cream. Dry leaves are tight-rolled and dark, dull green. Wet leaf after first infusion smells more faintly of butter and of mild green veggies. Wet leaves are a less dull but still dark green.

Liquor: pale gold, as one might see in a white tea. No down. Light to medium body; I expect this will lighten will subsequent infusions. Creamy mouthfeel without being heavy and coating.

Not a sweet milk oolong, but certainly not bitter or harsh. Some distant floral notes in the scent but no floral notes in the taste. Some hints of stone fruit as the liquor cools. Slight mineral finish that I really like. No astringency … but there is a gentle bite on the finish that makes me think of apricots.

This is only my third milk oolong. It’s more complex than I was expecting. I’m looking forward to further infusions.

Preparation
195 °F / 90 °C 2 min, 0 sec 1 tsp 10 OZ / 300 ML

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This is better for other Tea but This is not available in Market . It available on order.
Green Leaf Tea is important for Health than Normal Tea.

Flavors: Strawberry

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drank Lao Ban Zhang by Tao Tea Leaf
55 tasting notes

4.5g in 100mL jian shui teapot. the vendor basically says dry storage in Toronto, but I think its more like dehydrated storage. When I opened the bag to smell the dry leaves, there’s that distinct dehydrated storage aroma…lifeless is the only way to describe it if you’re not sure what I’m talking about. perhaps the storage is where this tea went wrong? maybe with better storage it may have been a better experience?

Haveteawilltravel’s review of this tea is very close to my experience, so I’ll just say what wasn’t already said. Very loosely packed, large whole leaves but also lots of pieces, thick center vein.

Vegetables, smokey, slight huigans after 3rd/4th cups but that went away.

The only redeeming quality of this tea was the oily full mouthfeel, but that may have been a increased or caused by my well seasoned jian shui teapot. I am not motivated to brew with a gaiwan just to figure that out. I’m not motivated to even finish the sample. If someone wants it, message me and I’ll pass it along if you want to try it.

Chi was mostly lower back, kidneys, and uncomfortable. I could feel a little movement in the head but it wasn’t very strong. I was underwhelmed…

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drank Lao Ban Zhang by Tao Tea Leaf
1109 tasting notes

About a month ago I tried Tao’s Banzhang and last week I tried the Lao Ban Zhang. Taking some time apart from reviewing it because I really felt something off of this and I wanted to make sure it was the tea and not just my overall upbeat mood that day.

Turns out, either I’m really susceptible to tea giving me awesome feelings or this is some serious ‘feels’ tea. It doesn’t have a good taste; something like a factory cake from 2007 to 2009 ’ish, but the feels got me.

That’s about all I can say for this one.

kevdog19

I’ll take this over a tasty tea with no feeling any day

andresito

I drank this today coincidentally…then saw your comment when I logged in to post my review.

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I approached this as an herbal tea, not puerh.

The shu puerh is in there, but it takes a back seat. It provides mostly body and structure, mouthfeel, and a deep smoothness to this tea.

Earthy flavors of shu are not noticeable, but when I really look I can find a hint of them, and they balance the otherwise sharp peppermint.

Vanilla is hard to find but think its just rounding out the overall experience, adding complexity.

I enjoyed this quite a bit. A ‘touch’ of sweetener may enhance this, maybe next time I brew this I’ll add a dab of honey.

Steeping time needs to be pushed, I think this is best brewed western style with multi-minute steepings. Gongfu brewing didn’t give me much flavor except mint. You really need the extra steeping time to draw out the puerh and vanilla.

I think this is peppermint but its very well balanced.

This tea leaves a fresh feeling in my mouth (guessing from the mint).

A fun treat, this would be nice to cozy up with as the cold weather approaches.

Flavors: Earth, Peppermint, Vanilla, Wood

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