1705 Tasting Notes
Another Gift from the lovely Whiteantlers.
And a new one.
This has got to be a Jin Xuan. There is a little bit of a lemon custard quality in the aftertaste, but it’s otherwise a creamy light green oolong. The leaves are actually pretty big and stemy. HIGHLY spinachy, but not overly vegetal. I’ll try it again, but I’m not too impressed.
When you’re tongue begs for a fatty, sugary cookie, but you get a better tea instead. The only ounce of guilt weighs from the price.
I drank an ounce of this over a week. I don’’t think it worked very well gongfu versus western; how did you brew it?
I’ve done it both Western and Gong Fu. I’ve used my 3 ounce Korean tea cup to brew it Gong Fu (it’s a porcelain cup with a lid and porcelain strainer), and I use 2-3 g of it. The first steep is 15 seconds. Y
Ignore the accidental Y.
Which way did you like?
I liked Gong Fu more just out of habit and preference. In terms of taste, Western style is a lot maltier/chocolate orange to me.
I should probably do a full page, but I did not feel like it. Anyway.
There was a loose leaf tea sale at Kroger for two 90 g bins for $4 each. Jasmine Green was one and I was able to Gong Fu it WELL which impressed me. It actually compared to the Taiwan Sourcing Cape Jasmine. The Kroger is a creamy Jasmine Green Tea with bare astringency Gong Fu, and the Cape Jasmine is sweet and nutty with a little bit more of a spinach quality. If only I got the Jade sampler from Taiwan Sourcing instead when everything was on sale.
Thanks Evol! I Gong Fu’d the hell out of this one. Citrus is pretty prevalent for this Yancha. Otherwise very smokey, mildly creamy dirtied up by char, and thick. It’s definitely a Yancha with a thicker body closer to a Dahongpao, but you could tell this is a Dan Cong. It was nice for the chill in the morning, but probably would have been better for the snow.
Looks like a lot of Pu-Erh’s are en vogue right now. I used a lot less leaves-something close to 2 grams and got 5 solid cups out of it and incredible positive cha qi. There was also little bitterness to be found-just florals and apricot sweetness. Thanks to Andrew, I have an excellent mini-stock of this tea. I also officially know that I like Pu-Erh’s on the Greener/Lighter side over black ones…what is the differentiation in Chinese?
Like I said, there was positive cha qi. I’m starting to rely on tea for that lately, almost like an antidepressant. The shooting in Orlando got to me: the right’s reaction got to me more. So I sipped this down on this cool grey day as I pray for those who have been lost, and I pray for the best of people to rise in U.S. society as the worst does. It made my day-now to get a good tea with a great taste and qi for everyday.
Very sweet and creamy rosy black tea. I taste a little bit of the cardamom making the rose sweeter. A little bit on the astringent bitter side for me, but its a pretty delightful tea. It is pretty similar to Turkish coffee or even Turkish delight (though completely different nationalities). Thanks to Evol, I sampled it. Not sure if I’d keep some since it is a bit strong for me. Maybe less leaves next time.
I really liked this tea. It was like drinking a lemon coconut macaroon. I got six cups out of it Gong Fu/Western Style. There some floral qualities that I also liked, but I’m totally biased to coconut teas and I think this is a Baozhong for the base. My only complaint was it being a tad bit artificial. I would not mind having a stable supply of this one, but I can say that about any coconut oolong blend. I do gotta say I actually preferred this to the milk oolong, but that’s just me.
I really like this one too. Or rather, the previous batch. I haven’t tried the batch I sent you, so I don’t know whether they had changed the recipe since the first time around. They do do that sometimes.
With the first batch, I have noticed that it is odd that one day I will notice a bit of artificial something and the next, it will taste like all natural flavours. Truly depends on the day. As I mentioned, I find I get better results if I under leaf.
