94 Tasting Notes

89

First cup, very smooth, nutty, sweet.
Got lost in drinking and stopped recording notes, but man the pineapple note REALLY turned up in cup 3. Delicious and awesome!

Preparation
6 g 300 OZ / 8872 ML

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89

The try leaves smells amazingly sweet! Wish there was a way to share aromas over the internet, lol!

The taste in the first cup is grassy and nutty with the overriding flavor being that of chestnuts with a sweet grass backdrop. Got a few leaves in this cup and the are really tinder with a touch of bitterness.

The second cup is noticeably sweeter. More of an even blend between honeyed grass and chestnuts.

Third cup has some melon notes in addition to the previous.

This is really good! I’ve been adding water and sipping throughout the day and loving it!

Flavors: Chestnut, Grass, Honey

Preparation
140 °F / 60 °C 2 min, 0 sec 4 g 10 OZ / 300 ML

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86

I normally do my tasting notes in a text editor first so as to not lose anything, but unfortunately I didn’t do that this time.

This tea was good enough that I seriously considered buying a cake despite the ridiculous amount of tea I already have on hand. Still, very tempting.

Preparation
0 min, 15 sec

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88

The leaves, dry or wet, smell absolutely amazing!

Steep/Time: Notes
1/12s: Light and sweet with a very soft touch of astringency.
2/15s: Picking up some nice fruit notes. Plum, honey and currant.
3/20s: This opens up nicely. Very soft touch of astringency with great huigan. Sweetness throughout the tasting experience, though fruit note is now harder to pinpoint as something specific (plum, currant, etc). Great cup of tea.
4/25s: Thicker perhaps, but same as the previous… wonderful!

Have to cut this one short as I have to pack for a flight, but I’ll take some along with me! :)

Preparation
205 °F / 96 °C 0 min, 15 sec 2 g 7 OZ / 200 ML

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83

First off the aroma is amazing! If you close your pot with the dry leaves for a bit before smelling you get the perfect smell of ginger bread cookies. Yum!

The first pot I steeped a bit short so I didn’t get as much of the ginger flavor that I would have liked (I happen to love ginger, so this may be a good thing for other tea drinkers), but the sweetness and wet leaves of the puerh is nice and mellow with a tiny bit of pleasant astringency.

Second pot: Distracted by work so this one brewed up a bit longer and darker. Love the aroma of ginger and puerh. The ginger is more apparent now, but I don’t detect much of the orange peel though it may well be the influence that makes the tea taste like ginger bread cookies while held in the mouth. The aftertaste leans more towards ginger, but it’s gentle and quite pleasant.

Third pot got a super long steep and was absolutely glorious.

Preparation
1 tsp

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Bio

Massive tea junkie with a love for yixing tea pots, teapets and vintage puerh teas. Software engineer by trade, all code fueled by tea and EDM (usually deep house or liquid dnb). _

Mostly for my own reference (My teapot details):
Pot: Blue Peony
Mat: Porcelain
Tea: White/Green
Vol: 250cc

Pot: Zhulang (By Liang Shoukun)
Mat: Yixing – Di Cao Quig
Tea: Black
Vol: 270cc

Pot: GuanYin Relief
Mat: Yixing – Golden Duan ni
Tea: Shou Pu’erh
Vol: 290cc

Pot: Purchased in Korea
Mat: Zisha ShuiNi (Zhuni)
Tea: Sheng Pu’erh
Vol: 200cc

Pot: Decal Xishi (By Sun Haiyan 孙海燕)
Mat: Yixing – Hei Liao
Tea: Oolong
Vol: 250cc

Pot: Cranes Ascend to Heaven
Mat: Pure Silver 999
Tea: ?
Vol: 220cc

Pot: Hario Chacha Kyusu Maru
Mat: Glass
Tea: Flavored/Tisanes/Other
Vol: 300cc

Pot: Kingso
Mat: High borosilicate glass
Tea: (needs repair)
Vol: 250cc

Location

Maryland, USA

Website

https://www.instagram.com/luc...

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