1470 Tasting Notes
Really unusual. I may have had it before, but I’m not sure. It’s also a popular tea that Andrew hates is popular because it’s not as sophisticated as some of the other stuff he sells, but the flavor is on point.
At first, it has the scent of a flavored milk oolong being spinach-vanilla cookie batter like, almost fruity like Flinstone vitamins. Drinking it up, it’s like flinstone vitamins. There is some mineral and bready qualities along with funky gaba fruit, though way smoother than other gaba. It’s like a white grape raisin in a buttery floral milky body. I kept drinking it over and over, brewing it up again and again in flash steeps maintaining the flavor. Longer 30 sec and up steeps leaned more towards the raisin cookie quality, lighter steeps were more fruity and milky like fruit loops in milk.
Either way, I’m digging it. I look forward to see what I else I can get from it. If anyone else writes about it, there are going to be a flurry of adjectives on this page in all kinds of directions for it.
Flavors: Butter, Cookie, Cream, Fruity, Milk, Mineral, Raisins, Spinach, Sweet, Sweet Corn
Coldbrew is soooooooo the way to go with this herbal tea. I wish I had a decent coldbrew bottle for it, and am tempted to use my amazon gift money on a Hario Filter. They always look so pretty. I really shouldn’t because two of my tumblers do have cold brew filter capabilities, and one of the ones I am getting will, but they are a pain in the butt to clean. Anyone have any experience with the Hario Filter bottles? Easy cleaning is the big draw in for me, and if having one means I go through my loose leaf like this faster because I’m cold brewing, all the better.
I will try it again hot, but it’s so much creamier and sweeter cold. Instead of overripe near rotting fruit for me, it’s fresher cold and I really like it. Now to see how the Pandan waffle does.
Flavors: Coconut, Cream, Dried Fruit, Savory, Sticky Rice, Sugarcane, Sweet
Coldbrew! And a really successful one. The pepper and cardamom actually come in like poprocks of sweet spice in a creamy, custardy coconut body. I know people have mixed feelings about lemongrass, but I think it helps transition the coconut into the ginger so smoothly. It’s also extremely refreshing in the increasing summer heat.
I am one of those weirdos that prefers chais in the warmer months for some weird reason I’m curious to determine. Either way, my girlfriend sipped it-she went “OOOOooh.” and then I made her a cup after I made myself one. She asked “Is this one mine?” and I embarrassingly said no, and gave her a cup of Lishan Black. She preferred this one, so I made her another cup.
Personally an 88, but I’m rating it high because it’s a coconut combo that works really well for me. The chai is not particularly strong, and I don’t think I prefer it with milk/creamer yet, but I think it’s great on its own or with some quality rock sugar. Coconut milk might work better, though any cream can overpower the coconut/lemongrass flavors or dampen the spices. The spices lift up the milk into something warming and nuanced, but I like it on its own. The next time I’m ordering from Brutalitieas, I’m definitely getting at least an oz or more of this.
Flavors: Cardamom, Coconut, Cream, Custard, Ginger, Lemongrass, Peppercorn, Smooth, Sweet, Vanilla
Doing it again semi gong fu. I got the same hoppy malt profile like a medium or nice ale or lighter beer with some red or green grapes and citrus. I’m also adding hay to the mix, and a little bit of sweet potato. There are definite Jin Jun Mei components and occasional orange citrus quality in the finish, but that could be what my brain interprets as hinted-fruity.
I’ve only gotten through three cups so far, 4-5 grams in 5 oz and beginning with 30 sec, 45-50, and now closer to a minute and 5 seconds. It’s not as forward as when I did it last time, but keeps bringing out a gold amber color in each cup. The needles remain a gold brown after brewed, mixing the trichomes in the liquor, and the later longer steeps were a lot softer with some nice malt and little bit of tannin.
I’m not settled on this one for a rating yet. I do like it and thinks it’s a good quality golden needle style tea, but I wouldn’t drink it all the time. The tea is a delicate and flexible, but easily muted. There are more dimensions and layers this time around than when I brewed it western.I’ve liked it more in Spring and Summer right now than in the colder months for some reason-again, it could have been the brew. Maybe the sunny vibe of the tea goes with a sunny season. I also need a little bit more sweetness for my diabetic American palette. My black teas and pu-erhs are usually the most neglected in my collection, whereas I will always finish the oolongs before expiration. I’m afraid I just might have this one and the Kumari Gold sit around as I finish those.
Flavors: Alfalfa, Beer, Citrus, Drying, Floral, Grape Skin, Grapes, Hay, Hops, Malt, Smooth, Sweet Potatoes, Tannin
Didn’t come back to it. I’m drinking the Milk Oolong today with its fabric softener creamy aroma and well rounded green cream butter flavor, and finished the High Mountain quickly.
Lemongrass- lovely, great to cook with and drink. I needed to up the leaf more than two teaspoons to get full flavor, but incredibly smooth.
Ceylon-smooth and high quality, but quintessentially matly black tea. Not my favorite, but I’m snob when it comes to black teas. A lot of Ceylons and Yunnans are described as being chocolatey or bordering on dark chocolate, but for me, Fujian Teas fit that category more. Still lovely, and I recommend it for people looking for a really balanced breakfast style tea.
I still recommend Teawala for tea education. The instagram is also really cool to follow.
Adding more to it. The more I’ve had this open for, the more it’s relaxed. It’s actually well suited to the spring summer weather.
I get most of the same notes, but the tea is a lot softer and fruitier in a soft yellow liquor. There’s more pineapple, apricot and slight sourness this time bordering on apple. By association, my brain makes me think of the apple coleslaw at tropical smoothie. Guess I’d add carrot and kale to the notes then. I’m almost tempted to put vinegar in the notes for some reason because of it’s funk. Maybe it’s just me.
I really like this one and it’s fruitiness/fresh veggies vibes. Cutting the time short really helps cut down the more vegetal qualities bringing out the fresher ones, and so does backing off on the leaf. Going too intense on it makes the tea kale-sour broccoli tasting.
Andrew has said he actually thinks this is a better tea, but we’ll see when I get the GABA Milk for comparison. He posted a video talking about how mad he gets that it’s the more popular one because people are really into flavor when he really wants to get them into tea education. We shall see.
Flavors: Acidic, Apple, Broccoli, Carrot, Citrus, Floral, Kale, Lettuce, Pineapple, Pleasantly Sour, Sweet, Vinegar
Hoarded this 2021 sample til the mood struck me. I steeped it up about twice so far in short 15 and 20 second steeps, and it’s heavy on the baked pear and syrupy thick texture, but light on the roast and woady profile this time. Now, even steep three at 15 sec, and four at 30 sec, there’s a sweetness that leans almost in a vanilla or maple direction. Steep three was a little bit woodier, but four fruitier with the fancy poached or baked pear flavor again. Steep 5, forgot the time-maybe less than a minute, aroma remaining. The charcoal creeps up a bit, but so does some minerals, vaguely cinnamon (by association and imagination), and rock sugar. Oh yeah, didn’t I mentioned a cooked version of a pear yet?
Either way it keeps coming and its a nice break from the frequent greener oolongs I’ve had. I still prefer to drink the greener oolongs more often for some reason, despite the cinders I’ve flecked from my wallets well scorched hole. Oddly though, my palette like fruitier tones and higher oxidized oolongs tend to be in fact fruitier than green ones, but I go back to the green ones.
Sometimes, the higher oxidised oolongs are actually too sweet for me, edging for cloying. I know most people wouldn’t use that word for red oolongs and I’d argue they are a little bit better suited to a western palette in some ways, but it’s the weird border into fructose, honey or syrup that makes me think they are. I’d be curious if anyone else has the same kind of experience. I know I’m hypocritical because I like vanilla, floral, chocolate, or fruit leaning black, white, and oolong teas, but I’d be happy to know I’m not the only one. Maybe it’s just my western palette preferring those teas.
I still recommend this one though. It’s quite good. I still agree with most of the earlier notes written, and the newer ones drawing the dill and spice comparisons. It’s like a savory baked fruit desert or starter.
Flavors: Apple Skins, Brown Sugar, Charcoal, Cherry, Cinnamon, Fruity, Honey, Maple Syrup, Mineral, Pear, Red Apple, Smooth, Sweet, Thick, Woody
Light brew yesterday, still a great 5 cups. 4th and 5th were weaker, but aroma going strong. I’ve just opened my last 50 grams of it, and am now starting to have diet addict freakout. I know this was limited, and weather permitting, I’m hopeful it might return. There’s a distinctly canola oil like vibe with the fruity qualities of the tea that I absolutely love, and it’s definitely my favorite black tea in my stash right now. I actually started looking into Green Terrace’s to hold me off and see how it compares, but they’re Paypal isn’t working. So I may have to reach out for help or be more responsible by finishing this slowly.
Not quite sure what to rate it, but Gong Fu seems to work best. I get more dimension in the malt notes as it cools down and with each flash steep. Sometimes I get chocolate, sometimes I get rye, bread, yeast, and so on. Rich, dense, yet balanced and easy going. I easily see adding cream and sugar to it, but I it’s really more of a work recovery tea.