846 Tasting Notes
This was tasty, Evol. I used the entire sample and did the first one in about a minute and 25 seconds, and it was creamy, and definitely tasted like black coffee…never mind it was exactly that. But the caramel with the coffee appealed to me and was sweet enough for me to drink straight. I just splashed milk the second time after two minutes brewing, making it resemble the Coffee Cream Merci chocolate being creamy and bitter. I would not seek this tea out to purchase it, but it was a treat that I was very glad to try and enjoy. It kinda made me miss August Uncommon’s Tea Passage du Desir. Thankfully, I have so many flavored black teas left over.
Thank you Spirit Tea! I’ve been enjoying Gui Fei’s a lot more lately. It’s probably because I’m not over leafing and thus overloading on the tannin. As for the teas from this company, I’ve been fairly pleased with most of the offerings. Most prices seem pretty fair, some a little more expensive though the quality is solid anyway. The brewing times and ratios for most of their oolongs thus far have been pretty similar to Beautiful Taiwan’s ratios with very little leaf and long minutes western, or controlled moderate length steeps limited to 30 seconds gong fu.
The notes are pretty close on the website though they differ from the package. I got the website notes of passionfruit, rose and marble rye Gong Fu and the package notes of rye toast, honey, and peach western. I think the latter description was more accurate overall. The Gong Fu was in the 150 ml Manual Tea Maker Gaiwan using close to four grams, starting off with 30, and then increasing the increments by thirty until I got into three minutes. It only held up 5 times with the rosy description and peach being stronger in the middle, the honey going through a bell curve, and then ending softly with the persistent rye roast character. Western was also in the Tea Maker using less than 3 grams, starting with 3 minutes, 4 minutes, 5 minutes, then 7 minutes. The texture was noticeably thicker and creamier making the brew a little sweeter and maltier. Some tannin was here and there, but it was far from astringent. The honey notes also lingered a little longer which surprised me.
Simply put, this was a fruity, honeyed great example of a Gui Fei. I preferred western style for this tea personally because of the texture, but this tea was still fairly flexible. It’s sweet enough for a newbie to try and well rounded enough for someone who is more experienced. Price is the only thing that bothered me overall because it would have been $19 for an ounce and a half, never mind I could get it for the same quality or better for $10-15 bucks for three ounces. Then again I am pickier with roasted oolongs.
Light gong fu, and the first two steeps were awesomely floral, fruity, and right up my ally, while the fourth was oddly astringent from the green tea…should have used less leaf. But that first cup along with the general aroma of this was great. I would not rush to buy it, but I would not say no to if it came my way again. Thank you so much Evol!
I needed a night brew and I got a sweet one thanks to Evol. The rooibos was as wood-fruity as ever, but the flavoring was pretty good having some smoothness along the slightly artificial edge. I offset the rooibos dryness with honey, and that worked out well without taking too much from the caramel. I easily see this tea being something you add cream to with honey or sugar. I do want to try a tea with coconut sugar eventually…
What-Cha restocked this. I had two more cups worth left. I should have realized that Hawkband wanted this because I would have given her more. Anyway, I had two servings left and I am glad I saved the sample because it is one of my favorite black teas thus far. Of course that is perking me to want to get another sample to savor, but there are like eight samples I want to do of What-Cha and three of them are in the same price range as this one. I’ll figure something out.
For specifics, I gong fu’d venturing 20, 30, 35, 50, 75, 2 minutes for 185 F in a 150 ml gaiwan. The profile was fairly consistent starting off at a vanilla lemon buttery thing of a black tea and the lemon continued with more malt in the later steeps as the citric sweetness faded to a present reminder. No bitterness or astringency-just smooth in every way like most of the teas Alistair recommends. And yes, I’m raising the rating and giving it a high one because I like it so much….never mind I did not Tumbler test it or Western test it, though it probably can handle it. However, it’s a special occasion tea that deserves the respect of careful steeping of gong fu. Tea made with skill deserves to be served with it.
8-10 minutes is way too long of a steep. 3 minutes is better. The spearmint and the lemongrass head this blend with the bamboo in the savory and earthy background. Some of the berries blended in with the ginger help push it on the more citrus side overall, and I like citrus as a taste in most of my teas except lime. I’m also feeling the grounded “presence” it was designed for. I have not added honey yet, but I’ll write that out in another note. I’ll hold off on the rating for now.
Regional group buy, and this one was impressive. It had a natural caramel-vanilla thing going on with the char roast in every profile. Char, earth, cedar, and some bitter sweetness were the overall notes in the pinkish amber liqour. I love how there was a little bit of a rise in the taste with each steep being warming at the same time. It also gave me some energy.
This tea was one of the better roasted oolongs that I had and would recommend it for those looking for this kinda roast. I am not sure that I would have more than the sample size personally, but I do think that it is an excellent roast tea that is worth trying.
I finished off of what I had of this tea. To think that I raved about how Guanyin visited me the first time I tried it in a delirious slew of gong fu and grandpa brewing in my dorm room. I’ve graduated from MSU with a degree in Social Studies ed. with a history ed. minor, and I wait for placement for student teaching.
Guanyin needed to visit me again. I brewed this in a triangular tea pot and brewed it over and over. I did not time it precisely, but I sprinkled a little bit of water in my tea cup to test it, then decided when to pour it based on the color and taste of the liquor. I went for a fragrant aroma and a very light, lemon chiffon yellow. The florals were popping and so bright that it made me think of cucumber and hops, and they changed with every brew. I believe that this tea is also used for Spirit Tea Co., which used “Notes of Honeysuckle, Cucumber, and Fresh Hops.” in their description. I happen to agree with that description for the most part, but the honeysuckle was more of a strong background with a different floral in the front. They did not mention the watercress refreshing quality it also had, nor its heady lightness. It’s somewhat creamy in texture, but it has a rising green quality that was almost eucalyptus-ish for me-though I would not said it had that flavor. The cucumber thing got stronger over time, almost becoming overwhelming at brew 8 after three minutes.
I’ve come far and have so much farther to go. I wait anxiously for placement so that some semblance of a career can finally begin as I wait for a new gaiwan and two new oolongs from a company that has intrigued me. I’m also very close to trying THE O DOR, but I also need to save what money I have left over for a good daily drinker oolong. I know now that Tie Guan Yin is not the daily drinker I am looking for, but it is one that I will never shun if it comes my way.
This was the last white tea I had at my campus dorm three days before I moved out, three days before graduation. It turned out so much better than the first time having a great balance of malt, herbs, peony florals, and sweet melon in the taste. I got some apricot as some had described and some definite creamy oat qualities along the way. I just had to write that out, and again, thank you so much Nicole for this offering! I hope the teas I sent you are treating you well!