Rasseru said

Tea of the day. Not sheng or shou

The puerh thread gets so much love, we do need one for any other teas being drank, especially if already reviewed but worth mentioning.

Ive been drinking a lot of whites, also today was the Wild tree Purple Moonlight White Jinggu from YS 2016. Its lost the sweaty socks smell & replaced it with peachy fruit, but also seems like the flavour has gone a tad?

its supposed to age well in a few months, maybe the fruit will come out? or maybe it wants sweaty humid conditions? who knows.

oh its actually a purple tea. and out of stock till next march

223 Replies
AllanK said

Just finished the Yinyang Maojian from Whispering Pines. While I think this was a good quality tea it came across as mostly vegetal to me with some umami notes. I didn’t really get the chestnuts noted in the tea description. I steeped 8g in a 400ml kyusu teapot.

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Zennenn said

Today I drank Gopaldhara wonder muscatel from What-cha. Really nice second flush Darjeeling with pronounced muscatel notes and the perfect amount of offsetting tannic notes. Lovely cup of tea.

Rasseru said

I’ll have to try that. I really do love it when Darjeeling gets it right

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MrQuackers said

Going to review a Sencha from Japan that I bought at Walmart. The company is Canadian and seems to be like David’s Tea. They are called Caesar’s Tea. Www.caesarstea.com

I’m drinking an ambroisal third steeping with honey and sugar. Tokyo Sencha

Thinking that maybe there is a circle of tea that repeats itself. First steeping strong. Next steeping weaker and so forth until we start anew.

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curlygc said

Today I drank a Tie Lo Han I got as a sample from Wilson when I ordered a cake of XG puerh from him. Packed and stored in Hong Kong. I love a good tlh, and in my opinion this was not a good tlh. Way too much char/campfire that didn’t fade with subsequent steeps.

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Rasseru said

Drinking the Premium 105k Da Yu Ling from Dragon Tea house.

I think its really good, a little dark, the fruit is dark, its slightly oxidised/murky & there are steamed spinach notes but its all very nice & for the price (10c/g) I think its a bit of a winner

It steeps pretty good as well.

Rasseru said

Comparing it to a more premium Da yu Ling, a competition grade from mountaintea.com (50c/g), the fresh green fruity florals I associate with high mountain teas are much more pronounced. its more lively & plant-tasting, all those good high mountain things.

The dragon tea house one tastes more roasted & flatter.

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Zennenn said

Drinking one of my favorite teas for first thing in the morning, What-cha’s India Assam Small Holder handmade black. Still as deliciously malty, milk chocolatey and peaty as always. Thinking of breaking out a zhang ping cake next.

Rasseru said

Dark or Light?

I love love the light ones! Also we have found they are not created equal, at first we thought they were all the same whatever vendor, that is not the case! What-chas ones are really nice

Looks like this thread might get some traction – good, we’ve needed a place for already-reviewed-but-always-drank teas for a while.

Zennenn said

I agree! It’s interesting to see what everyone’s up to. I think light. I got a 5 pack from Hello Tea Time, and it’s hard to tell how they differ from the given naming. :) I’m just going to randomly pick one.

Rasseru said

the light one will be the obvious green one, there are very obviously baked ones too.

Ive had some which are roasted like a Shu Xian Yancha, and others which have more floral & nutty notes coming through, less roast (the what-cha dark one is like this)

Zennenn said

So I went with the, erm, “Pleasure series” and it is much more substantial and the dimensional than the “Refining series.” Multi-floral notes, nice roundness and a bit of spring green. No nuttiness, which I would appreciate. Added – I’m waiting for what-cha to stock these again!

Rasseru said

did you read my review? I tasted exactly the same thing as you, a bit of nut would be good. And guess what, the what-cha roasty one has nut.

So I fell on the conclusion that 3/4 light to dark, or even 5/6 might be a stellar brew.

I didnt know they were out of stock! i’ll have to wait a bit too

Zennenn said

Couldn’t find your review! That sucker won’t give out. I think I’m destined to drink it as a cold brew.

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Dr Jim said

I’m also drinking purple tea, but mine is the YS light-roast wild purple tea of Dehong. This !

Rasseru said

Ive never tried this one, but Ive loved pretty much every purple tea I have ever tried. I love the complexity & slight sharpness they possess.

I have the other one, the ‘wild tree.. dehong’ one, no roast. but fermented. Apparently yours is:

- Processing and roasting uses less time and less heat
- The “ye sheng” varietal of tea used is more obvious
- Hints of Wu Yi Shan oolong in the aroma and mouth-feel
- More bitterness
- More aggressive cha qi

Im going to have to crack this one out again, my review has dissipated

Rasseru said

Yeah I just had mine, its nice, a bit like a heicha

Dr Jim said

I have both the light roast and full roast but tend to prefer the light roast. not sure what year I’m drinking; I have a couple of vintages.

Rasseru said

Im like that with tea anyway I think. Having full roast all the time is like eating BBQ all the time.. i think?

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Mookit said

Working on my tin of Harney and Sons’ Earl Grey Supreme at work!

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Wocket said

I had Four Seasons (the company) Spring Dong Ding. There’s very few phrases in tea more satisfying to roll off the tongue than “spring dong ding”.

Zennenn said

Fun to read, too.

cha_wan said

hmmm. pretty sure Four Seasons would be a si ji chun, not a dong ding…There are slight differences.

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Zennenn said

Today I enjoyed Yunnan Sourcing’s wild da hong pao. It’s an overcast day here and it was just perfect for my mood. Love the minerality of this tea.

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