667 Tasting Notes

Made it through 2 packages of this herbal tea by cold brewing it. The last 4 bags tonight went into a glass pot for the house. Compared to cold brew, the body is much fuller when brewed hot and the flavor with more depth, though it tastes almost exactly the same. Tangy rosehips and soft floral-woody cinnamon are the big players. Hibiscus definitely takes the background. Herbal notes weave throughout. A bit of lemongrass in the aftertaste. We’re all enjoying it.

Flavors: Cinnamon, Floral, Herbs, Hibiscus, Lemongrass, Rosehips, Tangy, Tart, Wood

Preparation
Boiling 8 min or more 34 OZ / 1000 ML
mrmopar

Keep an eye on the mailbox Monday.

Martin Bednář

Hmm, it seems I should use second bag as a coldbrew :)
So, putting it into a vessel, steeping overnight in fridge and voilá! In the morning?

derk

Martin, that’s what I do. If you have one bag left, then 250mL is plenty of water.

derk

mrmopar, what an awesome surprise to come home to yesterday. Thank you!

White Antlers

derk If you are still at the address mrmopar gave me, you should have received a package from me on 7/27.

White Antlers

mrmopar Thanks for your help with getting tea to folks!

gmathis

Good to see you all around. Hope all is well during this posting drought. Remember “Horton Hears a Who?” Yopp!

Martin Bednář

Sadly… I haven’t seen that before, because my “Notices” don’t say anything. But I still should have that tea somewhere so I will try that derk.

Sad times nowdays on Steepster.

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drank Jin Mu Dan by Old Ways Tea
667 tasting notes

Dang. I hit the backspace key a few times and I was backed out of my tasting note. I’ve received one 2018 Jin Mu Dan freebie in each of my past three orders from Old Ways Tea. It’s a good tea and a great complement to an overcast morning; the coastal fog has been rolling in and out daily for the past week.

I stored my previous packets of this in a non-airtight tin to let the roast air out. The most recent freebie I left in its original packaging unopened. This tasting note is basically a storage note. The difference in storage seems pretty pronounced, with this round being much more roasty and floral (peony and osmanthus) compared to the fruitier and creamier attributes of the tin-stored leaf. That is all.

Welcome, fog. You and yancha have been missed.

Preparation
Boiling 6 g 3 OZ / 100 ML
gmathis

Oh, for some COOL moisture in the air! (Unrelated P.S. — my apple mint is developing some heads now; here’s hoping I can successfully extract some seeds for you.)

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Dry leaf: sweet, floral and vegetal aromatics — sweet pea, dark chocolate, caramel, roast, cream, fruity peach tone
Warm leaf: roast, burnt sugar, floral, vegetal sweet pea
Rinsed leaf: dominant florals — orchid and sweet pea, some roast

Gongfu 5g to 100mL, 195F: alkaline-marine-vegetal (hint of seaweed), straw, floral. Medium body, peach apricot aftertaste quick to arrive and depart. Sandpaper tongue. Not much longevity and the taste wasn’t up my alley so the leaves got overnight cold brew treatment which turned out floral and pleasant.

Western 2.5g to 10oz, 195F: aroma was very roasty-milky-floral. Taste was dominantly milky-creamy-floral-straw. Combined with the alakaline-marine vibe, it was kind of weird. Decent fruity peach midtone. Somewhat drying.

Pretty basic and enjoyable enough. I liked western prep more even if I found the flavor combo strange.

Flavors: Apricot, Burnt Sugar, Caramel, Creamy, Dark Chocolate, Drying, Floral, Fruity, Garden Peas, Marine, Milk, Orchid, Peach, Roasted, Seaweed, Straw, Vegetal

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drank Random Steepings by Various Artists
667 tasting notes

I’ve never been one to celebrate anniversaries, nor have I ever been a particularly sentimental person. Don’t get me wrong, I have great appreciation for all manner of folks and events that happen their ways into my path and mine into theirs. I do experience weighty nostalgia at times. Reflection has always been a pastime, though instead of it being a conscious choice to take some time for processing, it is usually spurred by the anxiety of an overwhelmed and subsequently depleted nervous system. That is where tea comes in. Conscious reflection and centeredness.

I’ve been spinning in place lately. Every input from the reality that whirls around me sets me a little off balance and into unexpected territory but I come right back to this every time. This neglected website. Both the members new and those seasoned, some of whom have put up with my life happenings and musings and contributed their own. You’re all so very excellent and I wish that sometimes I were in the mood to communicate with you more, but damn, am I tired. Twenty-twenty, I’m trying. I’m trying to break out of this dizzying spin.

Here’s to 2 years of Steepster. I’m in awe of all that has happened in this short amount of time. Come what may. Hopefully a brighter future for the site and for us all.

Song pairing: Stevie Wonder — As
https://www.youtube.com/watch?v=eLbmdG8U60E

Mastress Alita

I hit my three year back in June, but didn’t really think about it… seems like there is so much going on these days. Happy Anniversary!

ashmanra

I bought that album as soon as it came out! THAT’S how old I am!

tea-sipper

Only two years you’ve been here! Whoa. Take care of yourself, derk and hopefully the world will start shaping up soon. Stevie sounds like what I need right now.

Martin Bednář

Two years and so many teas you have tried. And we did two swaps and both were great. I wish you more and more nice teas and nice tea sessions!

I am feeling same as you though. Hopefully it will settle down fast :)

gmathis

It’s nice to have somebody to be tired with. Here’s to many more years of friendship.

mrmopar

Happy Anniversary Lady! You have been an asset to this community!

Leafhopper

Happy Steepster anniversary! I’ve been on Steepster for almost three years and it feels like you’ve always been here.

tea-sipper

Leafhopper – you’ve only been around Steepster for three years? I feel like you’ve been here much longer too. Maybe “Steepster time” feels different. haha

Leafhopper

Apparently, I joined on August 12, 2017. A momentous day. :) And yes, Steepster time does feel different.

White Antlers

You are a delight, derk! Happy anniversartea. : )

Roswell Strange

Jumping on the “Happy Steepsterversary” train & agreeing with others that it feels like you’ve always been here! Here’s to many more years!

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Unsure how to approach a note for this sheng from the Yiwu region, mostly because of its complexity. The long list of flavors at the end of this note (I also include aromas) is not a joke. Have some stream of consciousness notes from a few different sessions…

Dry leaf smells of sweet tropical fruits and flowers, orchid, rose. Warm has a deep sweetness like butter-caramel-golden syrup and pungent fruit punch. The rinse hits with a big camphor-minty note first. Unlike any tea I’ve smelled before. Rainforest — fruits, flowers, bark, everything, wet. Incredibly fragrant.

First session Prepared 6.x grams in a 110mL clay teapot with a long pour, boiling water.]

First steep of 10s is so thick and bitter. Wow. Aroma is like bark and vanilla marshmallow that hits on sip and fills the mouth. Swallows into menthol spice in throat. Balanced.

Second steeps of 10s is the same. Feel like I have honey breath even though it doesn’t taste like honey. Lingering perfume. I’m kind of speechless. Feeling grounded.

I don’t know where I stopped with this session, maybe 8 steeps.

Second and third sessions Prepared 4g in a 60mL porcelain gaiwan, water off boiling, flash steeps for the first six]

First steep: Lingering peach-apricot-osmanthus-caramel aftertaste. Clean and mouthwatering. Full, thick body leaves an oily swallow.

Second: Same, balanced astringency and bitterness, almost warming but mostly cooling, feel it in my arms, deep.

Third: Smooth, medium viscosity down throat, vaporous cherry aftertaste.

Fourth: Creamy, caramel, mineral, wet rocks, saline, deep woody base. Feel it in shoulders and arms. Pulling back into myself, heady.

Fifth: Aroma of cherrywood and osmanthus. Savory taste. Starting to feel bite in throat and some acid.

Sixth: Almost citrus tinge, metallic, seawater. I feel pink and brown. Flower petals reflected in clear stream water, can see different colored river rocks and pebbles beneath.

Seventh: Finally notice returning sweetness, cherry blossom aftertaste, still very cooling. Tired but active mind, sheng burps.

Went several more steeps, trailing off with notes.

I would need a cake to get a good grasp on this tea. It has a lot of dynamic qualities and a punchiness that I wasn’t expecting from a Yiwu tea. The sweetness also isn’t at the forefront like I’ve experienced with other Yiwu. This is some really good leaf.

Flavors: Apricot, Astringent, Bark, Bitter, Butter, Camphor, Caramel, Cherry, Cherry Blossom, Cherry Wood, Citrus, Creamy, Floral, Forest Floor, Fruit Punch, Fruit Tree Flowers, Fruity, Marine, Marshmallow, Menthol, Metallic, Mineral, Mint, Orchid, Osmanthus, Pancake Syrup, Peach, Rainforest, Rose, Smooth, Spicy, Sweet, Tannin, Thick, Vanilla, Vegetal, Wet Rocks

ashmanra

Lots of enticing sounding flavors there!

Martin Bednář

I agree with ashmanra completely!

mrmopar

Enabling me to buy based off your review…..

Natethesnake

I have a cake of this and the 19. Excellent tea. A real shame I read most old Gedeng trees were cut down to plant tobacco and rubber. Some say the Mangzhi teas are similar but I’ve yet to find one that wows me. Gedeng like Yibang it’s own thing.

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Summer 2019 harvest.

Plowed through a 25g bag without taking notes. What do I remember? A light, nutty-buttery body that thickened into a creamier mouthfeel when the tea was left to sit in my thermos. Straw, sandalwood, geranium, rose, lemon zest and linens, a bit of a malty-toasty-apricot feeling, green bell peppers. A slight bite balanced the heavier mouthfeel. Cooling/warming camphor mouthfeel extends into chest. Good summer time tea.

Flavors: Apricot, Butter, Camphor, Creamy, Geranium, Green Bell Peppers, Lemon Zest, Malt, Nutty, Rose, Straw, Toasty, Wood

Preparation
195 °F / 90 °C 3 min, 0 sec 2 tsp 10 OZ / 295 ML

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Smooth with soft malt body, a bit of chocolate, dill and rose. All supplemented by a bright apricot-orange tone and cooling mouthfeel. It’s a clean Nilgiri without much depth. I’m sure eastkyteaguy will swoop in some day with a lengthy list of flavors and aromas; I keep trying to pay attention but it’s one of those flatter thirst quenchers that goes down quickly. Some days do have more oomph than others.

Flavors: Apricot, Baked Bread, Chocolate, Dill, Malt, Menthol, Orange, Rose, Rye, Smooth

Preparation
205 °F / 96 °C 3 min, 0 sec 2 tsp 10 OZ / 295 ML
eastkyteaguy

Derk, I’d like to say that I will be swooping in to post a review with a lengthy list of aromas and flavors for this tea, but at this point, I doubt that will happen. It’s not that I didn’t get a lot out of this tea, because I did. I loved it, and I generally don’t flip over Nilgiri black teas. It’s just that with everything that has come down the pipe in the last day or so, I have no clue how much involvement I will have with Steepster in the future. Due to persistent difficulties logging in and posting content, my role here has been very limited for much of the past year. I have been spending most of my time reading the reviews of others, answering questions, adding new teas, updating product listings, and cleaning out spam. Like all of the other mods that are active, I have been putting in a ton of unpaid work behind the scenes. I love the community here and think this site is a tremendous resource that still has tons of untapped potential. That being said, I also have serious concerns about Adagio taking over the site. I recall some of the controversy with TeaChat, and though I have been impressed with Adagio’s willingness to accept input from the community of active users and their pledge to maintain the content generated by them, I do not trust that this site will truly remain unbiased or will maintain its own distinct identity under the Adagio umbrella for long. I have serious ethical concerns about a tea review site being run by a tea company. I’m willing to give Adagio a chance and sincerely hope they have learned from past mistakes, but I also do not feel that it would be appropriate for me to continue contributing original content to Steepster. I was drawn to Steepster because it was an independent resource. That’s why I joined in the first place. In light of recent events, I feel that continuing to contribute content to this site would amount to an endorsement of a transition about which I have serious ethical concerns. In other words, I’m not sure it would be ethical on my part to endorse a product in which I currently do not have faith. If Adagio allows me to do so, I will gladly continue to serve as an independent moderator, but as far as providing original content goes, I doubt I will be writing anything else for Steepster. If things work out and my fears prove unfounded, then I may start contributing material again here and there, but for now, I would advise you and anyone else who takes the time to read this post not to bet any significant amount on it. I’m serious when I say that this is very likely the last public post I will be making on Steepster. If this does prove to mark the of my time here as a contributor of content, and again, it likely does, then it’s been a great run. I’ve treasured every second of it and truly appreciate every interaction I have had on this site. I still have great difficulty believing that anybody ever liked or agreed with anything I had to say or enjoyed my extremely humorless, mechanical, repetitive, and all too frequently uninspired writing.

CrowKettle

Psh, I’m definitely one of those people who love and value your tea notes, eastkyteaguy. One of the best parts of Steepster for me is/was clicking on any given tea here and being met with a hodgepodge of reference notes ranging from open diary entries, stream of consciousness experiences, mixed media scrap-booking, to “scientific”/methodological guides. Regardless of how personal or impersonal your notes are/were it’s clear you put your heart (time & energy) into them. I love and appreciate that. I also find your notes and those like yours so useful when I find myself trying to make a cup of a tea you had previously.

I hope for the best, but if this turns out to be an ending you will be dearly missed!

mrmopar

@eastkyteaguy, I sure hope you do stay around. If not then at least give me a way to contact you. We are still due that tea meet up one day that we talked about a while back. I would like to see both those things come to pass as well as a contact email or phone number from you. You and I have been here a while and I hate to see anyone leave the site.

Martin Bednář

Eastkyteaguy: I completely understand you, but please, be patient and wait what will develop! Your tasting notes are always nice to read, although sometimes too specific for me, but certainly great! I don’t like the idea of ownership of rating site by some vendor, but maybe it is right now the best way. I have big troubles with discussions and messages, but writing tasting notes worked well for me (athough there were some mishaps).

I am optimistic a bit as well pesimistic. Just puzzled. Happy that something is happening, but tea company is the owner. (rolls eyes)

tea-sipper

eastkyteaguy: I think your tasting notes have been an essential part of Steepster and tea knowledge in general. Your notes set the bar extremely high! I get what you’re saying about Adagio, but hopefully things will turn out okay down the road.

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drank Random Steepings by Various Artists
667 tasting notes

I had planted Thai basil maybe too early. Most of the plants were eaten by slugs so I bought a starter to supplement. Well, the few surviving basil in the greenhouse and the starter have grown like crazy in the past few weeks. I picked off all the flower buds, roughly a loose handful and made a liter of tea in the French press.

The liquid is this beautiful clear blue-green color that looks like copper sulfate. Pure licorice-basil flavor. Oh my, that’s relaxing. Well received by the 2 adventurous palates sitting with me.

gmathis

Our purple basil got a late start, but is doing beautifully. I’ve stuck leaves in water to chill, but haven’t actually done a real steeping. (P.S. Apple mint is starting to get little blossom heads—keeping an eye on them for you!)

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drank Nepal Silver Oolong Tea by What-Cha
667 tasting notes

Spring 2018 harvest

This tea feels like summer in this region of California, maybe an hour north at a friend’s place in Hopland where it’s hotter and drier. Early afternoon, sitting in the shade of a large, gnarled oak, looking out from the mountainside, the remnants of a recent grass fire on the mountain opposite, sun-scorched fragrant wood and crunchy oak leaves lying in the dry grasses at my feet.

A full, slick body with light honeyed pear sweetness carried on the breeze. Almost floral with hints of citrus blossoms. Hops and grapefruit zest, mineral water, hints of muscatel and woody almonds from the vineyards and plantations in the valley below. Aftertaste is smokey-savory, at first paired with florals that later turn fruity. Kind of like grilled pork with a blackened peach glaze.

The tea is a bit drying but leaves a thick, oily coating on the tongue. Pleasant menthol cooling in mouth and chest. Spicy in a woody way. Clean and cleansing. It’s a beautiful tea.

Flavors: Almond, Butter, Citrus Zest, Dry Grass, Grapefruit, Grilled Food, Herbs, Honey, Hops, Meat, Menthol, Mineral, Muscatel, Orange Blossom, Peach, Pear, Smoke, Spicy, Tannin, Thick, Wood

Preparation
180 °F / 82 °C 5 g 3 OZ / 100 ML
So Keta

What a lovely description you’ve painted, makes me eager to try this haha! I’m currently sipping on a honey orchid dan cong that has a sweet pear note, although this sounds much more complex.

gmathis

I’d love to lounge under an oak tree and talk with you! Lovely review. Thanks for the little moment of calm in a chaotic day.

White Antlers

Ah! That exquisite review almost made me miss living on the West coast. Philadelphia summers are utterly foul, but there’s no place like home.

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captain’s backlog teadate 27-may-2020

via ashmanra. much thanks :)

A mellowing, very natural feeling tea. Aroma of bitter white florals that are very perfume-like and incense along the line of myrrh transfer into the mouth and meet with hay-dry grass and floral-incensey bitterness, hints of leather. Smooth and savory. As steeps progress, buttery caramel begins to appear in taste and mouthfeel. Light oats and unripe apricot also come out. Slight tangy and mineral finish with some mouthwatering precedes a short unripe apricot aftertaste. Huigan arrives late but isn’t shy, followed by menthol and camphor. I’m digging this one. I never felt like this tea fell off quickly and it changed ever so slightly with each infusion.

Flavors: Bitter, Butterscotch, Camphor, Caramel, Dry Grass, Floral, Hay, Leather, Menthol, Mineral, Nuts, Oats, Peach, Perfume, Smooth, Sweet, Tangy

Preparation
Boiling 6 g 4 OZ / 110 ML
ashmanra

Glad you liked it!

Natethesnake

I have not heard of this vendor. I’ve also wanted to try an aged Kunlu. I’d really like to try a Young Kunlu gushu as well but I hear it’s so expensive vendors won’t touch it. I see they have a 2013 GFZ as well. May have to make an order. Thanks.

ashmanra

Natethesnake: I have tried a number of their teas and enjoyed them! I hope you find a treasure!

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Bio

I assume you found me through some dodgy websites that installed viruses on your computer. Don’t worry, I’m here as your “customer support” ;) call girl. Beautiful escort at your service. I will accompany you virtually to online casinos in Indonesia. I even have a stash of male enhancement supplements from various European countries in my purse. Can I interest you in some CBD? I have a playlist for our evenings together ;) Should things go south I know about abortion services in Vietnam. Otherwise, I have friends all over the world who run daycares and elite schools. We can have our matrimonial services provided in India, but not before we have an astrological consultation. One of my many real estate agent friends can get us a luxury apartment, or should you choose to buy a house for our little family, I come from a long line of roofers, asphalters, garage door repairers, plumbers, electricians and exterminators should anything go wrong. I even once knew a cremation service available. Till death do us part, am I right?

Tea habits:

Among my favorites are all teas Nepali, sheng puerh, Wuyi yancha, Taiwanese oolong, a variety of black (red) teas from all over, herbal tisanes. I keep a few green and white teas on hand. Shou puerh is a cold weather brew. Tiny teapots and gaiwans are my usual brewing vessels when not preparing morning cups western style and pouring into my work thermos. Friend of teabags.

Location

Sonoma County, California, USA

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