312 Tasting Notes

86

Liked this one a lot better than the Nonpareil Wudong Ya Shi. Roasted aroma, quite perfumey. Mellow & smooth, fruity, honey-like. Complex, changing with infusions. Full-bodied, thick, slightly tart, sharp at times. Woodsy. On 9th infusion right now. Long finish, the taste stays in my mouth for a long time. Sweet aftertaste. Like the Ya Shi, it’s expensive $27.90/50g but plenty of infusions. Lots of taste on this 9th infusion. I’ll update if anything significant comes up or I figure something else I taste lol.

Preparation
Boiling 0 min, 15 sec 8 g 4 OZ / 110 ML

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85

Aromatic, flowery, fruity perhaps nectar flavor, sweetness, a nice smell of the milk fragrance, pleasant mouthfeel, slightly sharp in the earlier infusions although not overbearing, has a slight mineral taste. It’s complex & probably far more complex than my ability to decipher it lol. Earlier infusions gave a sweet aftertaste. About the 6th or 7th infusion, it became a little bitter. It has a long finish . I got a sample and it’s expensive $27.90/50g so, after my sample, I probably won’t buy it again. Having said that, it’s an all-day tea in that it’s good for many infusions. I’m on the 11th infusion and it’s still going strong.

Preparation
Boiling 0 min, 15 sec 8 g 3 OZ / 100 ML

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86

Last sample of this. Today it seems a little perfumy for me, flowery, also a little sharper. Perhaps because I’m using boiling water unlike before where I used 200F. There is still the great balance of sweet and bitter though.

Flavors: Floral, Fruity, Honey, Mineral, Sweet

Preparation
Boiling 0 min, 15 sec 7 g 5 OZ / 140 ML

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79
drank Pouchong by Adagio Teas
312 tasting notes

Very nice. It smells so good, highly aromatic, fragrant. The taste is somewhat buttery with a floral notes, has a long finish, no sharpness, and very flavorful tea.

Preparation
195 °F / 90 °C 0 min, 15 sec 5 g 4 OZ / 110 ML

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97
drank Milk Oolong by Mandala Tea
312 tasting notes

Extremely smooth, milky, slightly floral, caramel, coconut, perhaps creamy pineapple, toffee-like notes. It’s complex, deep notes but all mild. Yummy milky aromatics, good for multiple steeps (gongfu cha 8+ infusions) and each steep is delicious. This is a keeper.

Flavors: Butter, Caramel, Coconut, Creamy, Floral, Fruity, Milk, Toffee

Preparation
195 °F / 90 °C 0 min, 15 sec 5 tsp 3 OZ / 100 ML

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81

3rd time trying it now. It’s getting better each time taste wise. I found out the problem. It’s not the taste but that my stomach is sensitive to it. Perhaps the sharpness and the sour notes at the end steepings did my tummy in the first go around. I drank it in the morning before any food. >.< The 2nd time I drank it after dinner and it was much much better. I’ll probably have to work on finding the right temperature and steeping time as it is complex, full-bodied, intense yet smooth, bold, pungent, rich, thick, astringent… Definitely not a mellow light tea. Although intense, it is balanced which makes it pleasing. Some honey, fruity, lychee, sour notes. It numbs my tongue a little too. Has a long finish. If you’re a fan of Dan Cong, I think you’d like this. Should give it a go.

Flavors: Astringent, Bitter, Floral, Fruity, Mineral, Smoke, Sour, Tannic

Preparation
200 °F / 93 °C 0 min, 15 sec 7 g 4 OZ / 110 ML

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98

Good Da Hong Pao. Wonderful nutty and chocolate aroma. Nutty, comforting, bold taste. Almost like dark fudge with nuts with a lasting finish, light astringency. I really enjoyed this sample.

Flavors: Dark Chocolate, Fruity, Honey, Nutty, Roasted, Roasted nuts

Preparation
Boiling 0 min, 15 sec 5 g 3 OZ / 100 ML

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86

Aromatic, smooth mouthfeel, rich and bold flavor, slight astringency, honey yet bittersweet, however, a little sharp for me. It’s balanced & pretty delicious cup of tea. First time trying it today. I’m on my 10th infusion (gongfu) and it’s still good.

Preparation
Boiling 0 min, 15 sec 5 tsp 4 OZ / 120 ML

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78
drank Ti Kuan Yin by AdagioTeas
312 tasting notes

Warm, soothing, medium bodied tea. Nice aroma, some astringency, definite mineral taste. Sweet & lingering aftertaste. Multiple infusions.

Flavors: Astringent, Floral, Green, Mineral, Nutty, Walnut

Preparation
195 °F / 90 °C 0 min, 15 sec 5 g 4 OZ / 120 ML

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Profile

Bio

Longtime casual tea drinker. In the past, mainly Sencha, Matcha. I’m currently into Oolong, Black & Pu’erh.

Gongfu cha is the main way I prepare my tea (gaiwan or Yixing teapot). I drink all tea… Usually unflavored. I do try some flavored now. I don’t like artificial sweeteners.

Favorite stores: TeaVivre, What-Cha, Mandala Tea, Yunnan sourcing, White2Tea, Lupicia. (Note: I love the teaware from TeaVivre and Yunnan sourcing.) Good experiences with 52Teas, Harney & Sons, Whispering Pines

Flavors I dislike are artificial flavors, especially artificial sweeteners. Strong lavender, violet, any strong floral-perfumey tea; cantaloupe, ripe papaya, sweet honeydew.

Can handle a little of the following: Rose, licorice, anise, jasmine, mint, spearmint, peppermint, leather.

Favorite flavors: Citrus fruits (especially grapefruit & tangerines), granny smith apple, bananas, guava, mango, tamarind, watermelon, stonefruits, all fruits except cantaloupe, chocolate, caramel, vanilla, milk, cinnamon, creme, bread, nuts, toasted, roasted.

I generally don’t add anything to my teas.

As I explore, my ratings may shift. 90+ generally means I’ll keep it on my shelf.

Location

USA

Website

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