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Recent Tasting Notes
Thank you White Antlers for another tea from you! Reading “rich and chocolaty pure-bud black tea” sound delicious. I took two teaspoons in fill-your-own tea bag, and 300 ml cup.
Decided to brew as suggested – first steep 5 minutes long and second, 3 hours later, with 3 minutes increment.
But brewed tea… is wonderful. Really! I get the malty a chocolatey notes. While drinking a first steep — I was thinking and it was quite hard to not assume it’s hot chocolate. There was some malty qualities as well, more present in second steep. I am now drinking the second steep and as I wrote in sentence before, it’s more malty, but still some cocoa is there. I notice as well some redfruits now.
It needs more attention, probably gongfu session as well. I would love to share with other family members as well, but it seems my sample is too small for that. Ahh. But lovely tea. Truly wonderful.
Flavors: Chocolate, Cocoa, Malt, Red Fruits
idk.. starts really nice, veryy promising wet leaf, dark raisins and forest extreme lovely, first infusions are decent but give way to basically a generic smooth red tea flavor. dies incredibly quick for an oolong & doesn’t have much of anything to say as it unfolds. kind kf a whiplash really, it started so promising but rather than opening up it just collapsed.
Flavors: Forest Floor, Raisins
i rinsed and im just sitting here smelling the wet leaves for like 5 minutes straight…theyre real chatty my goodness..im still getting myself in the headspace of tasting notes but im wildly excited about this. just poured it off and its smooth and lovely with a well defined structure. exhaling oolong minerality after swallowing. touch of tangy juiciness at the back of the sip. it’s warm and focused and focusing
first infusion was 5g 99c for roughly 20 seconds starting from when i began to pour, so around 15 with lid on
second infusion maybe 27 seconds? pretty even with the first, though i can see the leaves opening much more now. going to post this and maybe return later
edit: hi its 11pm this thing will not die ive taken it all the way to a 10 minute steep, somewhere between 8 and 12 infusions.. just incredibly smooth and subtle roasty toasty notes very lovely even after losing all structure and most flavors theres still just enough to intrigue me into seeing what happens if i fill up the gaiwan 1 more time :)
Had a little gongfu session for the first time in quite awhile. I’ve been pretty busy over the last few weeks, and have barely had time to write down any tasting notes, let alone have a full gongfu session.
I’ve been putting off trying this, because In really disliked the last yabao I tried. The smell while steeping was pretty intense- very spicy and peppery. I actually ended up being quite pleasantly surprised by the flavor. Pine sap and honey. This actually reminds me of a good aged sheng.
This review is being moved from an old entry of the tea to a new one where it belongs.
Initially written 10/2020
I get a lot of florals, similar in aspect to Black Jasmine.
Not astringent or bitter, which is a plus. But its a cold, gray, and rainy dat here in Seattle and the last thing I want at this moment is florals. I’m wanting warm, cozy, and spicy.
Lets see how I feel about this come spring when I am more open to the idea of floral before I choose to give a rating.
For some reason I never put this tea to my cupboard, or I have removed it accidentaly? Nevermind…
This tea is great, but somehow quite basic. Prepared western and all I got from derk, thank you a lot!
I noticed mostly tobacco notes with cocoa and leather notes. While tastes were complex, it was quite light and not much amusing. While drinking, there was one extra note — raisins; but not much present, just like a backbone.
I wonder what I am lacking today foggy morning?
Flavors: Cocoa, Leather, Raisins, Tobacco
Trying to focus on other things than I should, and that includes this tea. Can’t focus at all today and tomorrow an exam from Mathematics I and honestly… I have no idea. Thanks to derk and White Antlers for small pouch of 3 grams.
But as I am here, and writing this tasting note, I will write it down and hopefully will do again something more important like THAT studying.
I am not a fan of this tea too. It is somehow mixed woody + strongly malty, with hints of metallic or similar taste. I did again two steeps, 3 minutes long and 5 minutes long. Both western.
The first steep was indeed very strong in malty notes. A bit of fruity too, somehow woody. derk says it’s cherry wood, well, it could be that. The mouthfeel was okay, but overall somehow, unbalanced towards the malts.
The second steep was milder in malts. The woody notes stayed pretty much same, and thus it is a bit different but still pretty much strong in quite unfamiliar notes.
Overall, I find those cups too heavy for my stomach. They are bold, and I am lacking the light notes which are common (at least in small quantity) in many other black teas. It’s just not my favourite, but again, let me borrow words from derk — “Whether that’s due to the leaf not coming from ‘ancient’ trees, the processing, or my relative lack of familiarity with Thai terroir, I’m not sure.”
I agree; certainly I don’t have much experience in Thai blacks. Especially in loose leaf. I need to focus on this region for sure. It is a very interresting black tea, but I guess it’s too heavy for me. That’s actually interesting, as I prefer malty and full bodied teas, but for some reason I can’t explain well, this is a very different than others I have tried yet.
Flavors: Dark Wood, Malt, Metallic, Wood
Received some grams from derk. I am not sure I got more than 3 grams I had… so not sure if it’s SIPDOWN or not. Either way, let’s find out how this tea is.
Meanwhile… I had today that awful oral exam of Economics of transport companies. Today, with a little help of accidentally opened papers, I have passed. I admit, I looked there and well there was an answer. But she asked, on purpose I assume, on different topics but related to those.
Anyway, back to the tea. I did two steeps. One, 3 minutes long in early afternoon, and now while I am writing those lines, I have second, 5 minutes long next to me. Both prepared western.
I remember way too vaguely the first one. I liked it, being mild and lightly woody, but that’s pretty much all. I wasn’t paying attention to it too much. I know, this tea doesn’t deserve it.
The second steep I have now, is smelling after rye. Rye bread. I kid you not, it is really reminding me a rye bread I had back in Finland! The taste is quite similar. The taste… a bit woody indeed; with some fruitiness I think? I don’t get typical DianHong cocoa notes, but nevertheless it’s great. The mouthfeel is great. Smooth, but with some texture beneath.
Aftertaste… well again a bit of that rye along with malt. To be honest, this steep is way better than first. The first was like… okay, smooth and woody, but now, I see why it’s that popular. Too bad it’s gone. But certainly, I enjoy it!
Flavors: Baked Bread, Fruity, Malt, Rye, Smooth, Wood