1006 Tasting Notes
This sheng is mild and pleasant. The flavors are not strong but the body of the tea is thick with a satisfying swallow. It starts off low-pitched, somewhat mung beany and savory, clean and mineral with a gentle sweetness. Floral-brown sugar aftertaste appears with the first steep and soon a mild minty quality in the throat and chest. Later some bitterness develops as the grassy-vegetal youth of the tea with a hint of astringency expresses itself and a returning sweetness presents. As that fades, it becomes more floral and manages to maintain its thick, softly sweet character until the end.
The energy is noticeable within the first few infusions — calming and I can feel all the muscles in my body relax, not only specific muscle groups. The spent leaf looks great, like most of Tea Urchin’s teas. At this point, I can tell it’s aging albeit slowly with my storage. The liquor is close to a light orange-brown and the wet leaf is generally dark olive with a brown tint.
It’s a gentle tea, one I’d recommend to beginners since it’s easy sipping and doesn’t necessarily need much attention paid to have a satisfying session.
Flavors: Beany, Bitter, Brown Sugar, Floral, Grass, Mineral, Mint, Nectar, Nutmeg, Powdered Sugar, Rice, Sweet, Thick, Umami, Vegetal, Winter Honey
Wow, what a beautiful, intense tea.
I started drinking this in the early morning and then got to work pulling weeds, root and all. When I needed a break, I’d come in for another short steep. From the get go, this tea’s aroma and taste were both thick with deep honey balanced by dancing pink rose florality on top of a demure violet, pure vanilla, sweet cinnamon, toast-pastries-baguette, meadow-dandelion flowers-hay. What else… cream, creamed honey, straw, green wood type of astringency, cleansing minerals. I lost count of steeps (15?+). A few of the pearls still hadn’t completely unfurled so I chose to cold-brew from there.
This beautiful tea fueled 12 hours of hand weeding in silence followed by mowing. It exposed my insanity, that tunnel vision developed from 5 years’ work of removing invasive species. I don’t know what happened. But it was good. Cathartic, even. Thanks, Leafhopper :)
Praise aside, the effects of the tea were much too overwhelming to likely consider ordering if ever available again. Still very much recommended, especially since it has aged so well.
Flavors: Baked Bread, Cinnamon, Cream, Dandelion, Floral, Flowers, Green Wood, Hay, Honey, Mineral, Pastries, Rose, Straw, Sweet, Thick, Vanilla, Violet
Dry leaf aroma is strong but at the same time also muted with a range including floral sweet pea, lily and lilac, baked goods, lemon curd, creamy peas, artichoke. The sip is upfront very floral with mostly lily. This leads into a sharp mouthfeel with tang. I taste crisp lettuce, high-pitched citrus, dry grass, a dark lemon curd, earth and wood. The aftertaste explodes with apricot-peach which gives way to a green sugarcane returning sweetness.
The astringency and bitterness come out after several steeps, leaving my tongue rough and numb. As each steep becomes more astringent, it also grows metallic. If you don’t mind astringency, this tea does have good longevity. Overall, this tea has a good range of flavors and mouthfeels but it was tough for me to appreciate after 4 or so short infusions. This one is flavorwise steps above the very tame Tie Guan Yin that can be had at Chinese restaurants. I’m guessing it’s merely past its prime.
Thank you for the sample, Leafhopper :) It’s been a few years since I’ve had a green Tie Guan Yin. It’s always nice to go back to one of the first loose-leaf style teas I bought – I think it was once of those large canisters offered by Tao of Tea.
Flavors: Apricot, Artichoke, Astringent, Baked Bread, Bitter, Citrusy, Cream, Dry Grass, Drying, Earth, Floral, Flowers, Garden Peas, Lemon, Lettuce, Metallic, Peach, Sugarcane, Tangy, Wood
Second flush, May 2020
This makes a nice morning cup. It oversteeps well in the morning fog. The liquor is smooth, fairly light for an Assam. Malty and leathery but not overpowering, with a gentle cocoa base note that is more apparent in the fruity aroma. Enough astringency and balanced bitterness to brace my senses. The taste is also quite fruity with notes of pear and yellow cherry, perhaps some other fruits. I’ll try soon to pick this one apart a little more.
Flavors: Apple, Astringent, Bitter, Butter, Candy, Cherry, Cinnamon, Cocoa, Cream, Fruity, Honey, Leather, Malt, Pear, Pleasantly Sour, Raisins, Smooth, Tea, Wood
The previous try of this tea was from a June 2018 harvest forwarded my way from White Antlers. Alistair from What-Cha included a May 2020 sample with my latest order, thank you :)
The dry leaf smells like cherry fruit leather: high-pitched and tangy with a dried fruit sweetness. Once brewed, the aroma is of dried cherries and fresh apricots, bright with a rich chocolate note that hides beneath a more general ‘stonefruit.’ The liquor has a pleasant medium body with a balanced astringency. The taste is very smooth with cherry, leather and gentle malt. The tea swallows juicy where much more of the flavor comes out and is particularly fruity. I notice cherry wood, cherry, walnut, fig, red plum and fleeting impressions of caramel and butter. A tangy feeling is left in the mouth and a peach aftertaste hangs around for several minutes, followed by a caramel-like returning sweetness.
I seemed to get more from this harvest than the one 2 years prior. I had described that one as ‘zippy’; there is a little more heft to the 2020 but it’s still a bright tea. Its smoothness really helps it go down quickly, a good thirst quencher.
Flavors: Apricot, Astringent, Butter, Caramel, Cherry, Cherry Wood, Chocolate, Dried Fruit, Fig, Fruity, Leather, Malt, Peach, Plum, Smooth, Tangy, Walnut, Wood
Dry leaf is long, thin mostly dark green needles with some of of the typical white hairs. I smell some musty hay, faint smoke, rich undertone of white chocolate or cocoa butter.
Taste is full of white chocolate, hay, melon and minerals with slight herbaceous-vegetal-zucchini tone. Nectar sweetness that I find typical of silver needles. Creamy lychee-oat aftertaste. Rather drying.
I had this a week ago and my notes were rushed, my recollection fuzzy. The flavor profile was unique and I can’t remember enough to say why. Maybe the tea had a deeper, earthier feeling to it… I really enjoyed this one, though, especially the white chocolate note which I was not expecting after reading Leafhopper’s review. It seems like our experiences with this tea differed a bit. Thanks for the share, Leafhopper :)
Flavors: Creamy, Drying, Hay, Herbaceous, Lychee, Melon, Mineral, Musty, Nectar, Smoke, Sweet, Vegetal, White Chocolate, Zucchini
From Martin, thank you!
I haven’t gotten much of a lemon note from this despite containing lemon peel, more a tone of it, and it’s mixed with a savory-tending-alkaline Chinese? sencha base that’s also toasty in flavor. It does swallow juicy which is satisfying. The ginger presents after the swallow and is very mild.
Because the base is so savory, it almost reminds me of a vegetable broth spiked with lemon juice. Something reminds me of mayonnaise?? Mixed with an almost sweet, toasty flavor and a juicy swallow, I’m left confused. I’ve had it while eating grapefruit both times to amplify the citrus. It’s an overall average green-herbal blend, for me at least. Martin seems to really enjoy it :)
The theme of this tea is ‘Almost.’
Flavors: Dry Grass, Ginger, Lemon, Smooth, Sweet, Toasty, Vegetable Broth
Every coffee counter at every large medical facility is the same: oversized Costco muffins and pastries and bagels, bags of chips and M&Ms, ‘granola’ bars. You’d think with the way Kaiser promotes healthy eating that such items wouldn’t be available inside their facilities. I opted for a breakfast burrito from this fine establishment. I knew it would be the most basic egg, potato and cheese log ever crafted by a human but I was HONGRAY.
My radar is always pinging for tea and the innocuous ‘two leaves and a bud’ sign pinged back. The Doctor Coffee counter had a selection, even! But only 1 bag left of Peppermint. I hesitated. You know when you’re sharing an appetizer and the lone piece of cripsy calamari remains? The “No, no you take it” back-and-forth bullshit, and that poor squid who gave its life for your sustenance gets cold and soggy because everybody’s too damn polite to pop the last piece in their mouth. Yeah, no. Do not hesitate. Give me that last Peppermint sachet! It’s mine! I have to settle the upcoming gurgles from a subpar burrito and the ensuing intestinal rot from these antibiotics waging war. You know what I’m talking about and I’m not sorry. We’re all human.
There’s a reason why this is my absolute favorite peppermint leaf. It is by far the cleanest, least herbaceous and stewy, most mentholated and sweet peppermint I’ve ever had. Powerful stuff. Not for sissies.
Flavors: Menthol, Peppermint, Sweet
I’m getting around to having a cup of this myself. The last time I tasted this was when I had a few sips from Kiki’s advent grab bag cup. It was very subtle. This is clearly a fresh batch that I ordered.
The dry goods smell so fruity and sweet. It’s all clumpy and sticky fun. I used to laugh at Kiki’s descriptor of strawberry jello for these CuppaGeek teas but I totally get it in the aroma here. The body in this batch is noticeable, almost syrupy but the mineral-acidic quality of the green rooibos with hibiscus keeps the cloy at bay. It does taste like the smell of hot strawberry jello liquid. Appley. Yum.
Flavors: Apple, Grass, Mineral, Pleasantly Sour, Raspberry, Strawberry, Sweet