984 Tasting Notes
Brewing this tea lighter was what did the trick for me-I would estimate 3 grams or less in 6 oz and I kept returning to it whenever I would brew this amber beauty up. The menthol was there, but it was not as strong. I got more caramel, butter, and some sweet fruity notes in the viscosity. I got the citrus, amidst the smooth malt. I was getting some red grape hints in the malt-I know, weird note since I already had citrus, but they were hovering in the middle of the second steeps cool down. The third steep smelled like a saffrony malty black tea, a little cooked tomato like. The after taste of this one reminded me of rose hip beginning at the mid sip. I’d be interested to see if anyone else got that.
I can say I enjoyed this more as I savored the sample and it is without a doubt a high quality black tea. As much as I was impressed by this one and would recommend it, it still is not something that I would make a staple in my cabinet out of sheer preferences. This black tea is without a doubt versatile, and fits perfectly into what I think anything Assam like should taste like, this really is a hong cha mouthfeel snob’s tea.
I opened my bag up and it had that pastry aroma. It was not giving up Gong Fu, and I got an awesome bombshell of new notes like custard, lemon, pineapple, brown sugar, and rose. It’s still as floral as ever, and fairly buttery. It was starting to get a slight spice note which I have only had in a few oolongs. I am definitely upping the rating-I can see why this batch is the staff favorite.
I want more of this one, but I also do not want too much more. What-Cha is always tempting, but there is something about this one that makes me want to get more in a small amount to deeply savor it. That’s how good it is. And this tea is more for Nepal, Darjeeling, and Oriental Beauty lovers or foodies because of it’s nice balance between dry peach seed, cocoa, and autumn leave notes with the sweet pollen, honey, and stone fruit ones. The brew is fairly flexible, though I prefer a lighter western 1 minute steeps with this. I’m odd.
I’ve had this for a while, and it is one of my top 10 teas so far. It’s a Dan Cong, one of my favorite tea types, from Guangdong AND it possesses some very unique florals that I did not expect. Looking at the dark wiry leaves, you’d think it would be darker, roasted, and fruity. But then you look at the and green and purple hues at the tips, and you actually smell the tea, it will give you a milky surprise. “Milky” tends to describe teas in texture more than flavor, and only a few Jin Xuans actually have that hot milk flavor on their own, but this tea actually tastes like and smells like warmed honeyed creamer with a few butterscotch hints. Overall, however, the tea is predominently floral and on the lighter side of oxidation. Magnolia is without a doubt the strongest floral, with some lilac hints at the beginning of each sip, and a little bit of honey suckle and honey mid sip, dense, creamy milk notes at the end….and again, it’s a dan cong.
This tea is weird because the florals are something you’d expect out of a dancong, but the milky notes with the other florals makes it rival the sweetness of a few high mountains. There are no grassy notes in this tea whatsoever too, and it has some staying power gong fu at 8-10 steeps using 4 grams (15-30 sec increments), 5 western (2 minutes is my preferance with 2-3 grams in 8 oz), and decent grandpa style (though you have to go way up on the water and low on the leaves (3-4 grams for 14-16 oz.) You can also bet your hind end it’s aromatic and viscous. It doesn’t really get bitter, but it can get drying if it soaks too long. That is the only complaint, and it is a minimum one.
This is a personal hundred, but overall, I think this is a 95. I do wonder how tea newbies would do with it. The flavor is milky, but incredibly floral and natural so it can kick most flavored oolongs butts. But if you do not like lactose or mega floral teas, this might be a little powerful.
I don’t know if it’s the warmer weather influencing the taste, but the rose note has become more and more pronounced with this tea, and I can dig it. I am going to be sad when this one and the winter special are gone, but there is something to hoarding a small amount of this treasure of a tea. I appreciate the experience more because of it…though I would not mind having more on hand.
So, this is not too bad grandpa if I get the ratio right, and if the leaves can expand because I get the sweet pea notes with sweet vanilla, honeydew, and honeysuckle that style. It also serves as a great summer hot tea….yeah I’m crazy. I need to cold brew it.
In terms of rating, I was personally hovering around the high 80s and nineties. It’s in the nineties in terms of versatile steeping, refined floral tasting notes, creamy Jin Xuan like complexity. There are some days where I prefer this tea to a Li Shan because of it’s sunny vanilla sugarcane thing going on. But it feels like a friends with benefits tea-relationship. It’s a partner that should work well with you everyday because you are compatible with it stable sophistication and occasional eccentricity, but it does not get the engine roaring into you doing something incredibly stupid like spend a lot on it…never mind there is nothing wrong with that.
So really, it could be a boo tea. This is my Boozhong, while I am having a sweet and sensual affair with Iris and Li Shan, and a long distance accord with Ali Mountain. Li Shan can be a little uppity from her high altitude, but she is underlyingly one of my favorites. Kona also gets me to do some bad things, though when you go coffee, you end up in an acidic, or toxic relationship. Yes, I’m personifying beverages again in a romantic life much more existent than the one I have. Again.
This is a good mood tea. Some teacher blues, and this made my night a little sunnier. I like this both Western and Gong Fu, and the orange blossom, green grape, mid sip grain note, honeysuckle, and violet combo is making love the crap out of this one. Also love the walnut and mega heavy dandelion notes.It pretty much has most of the qualities that I like in a greener oolong without being too green. I am tempted to get more, but I honestly want to savor this one over splerging on masses amount of it.
Eastteaguy, you own this too?
Anyway, I was fairly impressed with this batch. I saw oolongowl’s earlier review of a Red Peony on Floating Leaves, and when I saw the price tag, I opted out of it. But when I saw one on What-Cha, I knew I had to try it.
The leafs with this one are very delicate and thin, so I had to opt with a French press. However, the flavor is a little bit sneaky because it can become robust after a while, so I have to use less leaves and or shorter steeps for my preferences.
The dry leaf smell like hay and fresh linens hanging in the sun. Tasting it, it is smooth, clean, and lightly cantaloupe sweet with the cooling menthol taste that Alistair describes, and that is expected with the #18 Red Jade varietal. It is a little creamier gong fu, but pretty much the same overall. It also has some fresh cotton notes in the taste, but the liquid is a light yellow like a high mountain oolong without being nearly as grassy. This is not a delicate white tea, however, and the klondike menthol is not to be underestimated. It can get drying like a white Darjeeling, but not too try to take away from the other notes. That’s why I need this tea to cool off sometimes.
I could get seven steeps minimum from gong fu, and the menthol notes would get higher…if that makes sense. A honeysuckle floral would pop up, and the fruity notes spread out. I’m actually getting something that reminds me of cinnamon butter as a hint. I am going to have to write more about this one because I can get a little overwhelmed by the later steeps…a little bit of a buzz. Cha qi, caffiene, or menthol? Or I just need to let my cup cool down.
Well, I do recommend this one. No idea how to rate it. I personally would not drink this one often because it does overwhelm me a little bit. It does merit a rating in the 90’s although I’m personally taking my time to savor this one. It deserves some special attention. I also need to try it out grandpa or in a tumbler before I make a decision.