8

2.1g, 90 mL water, 180f

Meng Ding Gan Lu

leaves don’t have any strong smell to note, except maybe raisins or maybe that’s just the paper bag style that seems to give contents an odd smell. leaves in warmed gaiwan give off a slight warm, nutty smell.

1 min: weak

30s: strong beany taste w/ tannins, slight drying and astringency

1 min. 30s: more tannins

2 min: smoky note.

2 min. 30s: smoky

indefinite, cooled: tastes and feels a bit like a young sheng puer off the first steepings. Not sure what it was, but my stomach felt a bit funny afterwards and I connected the dots. Only really bitterness and sharp edged throughout though, and lacking in the complexity that a quality young sheng would have.

Maybe batch issues, or I got something different than the rest of the people reviewing on their site that seemed to have loved it. Plenty of great green teas out there; this is not one of them.

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while this site is mostly inactive, the organization and formatting is convenient to add notes without the hassle of making a blog. Yes, people leave reviews elsewhere, but it’s convenient to have them all in one place when you’re deciding whether to purchase. Tastes are subjective, but hobbies tend to be universally expensive and time consuming; tea is no exception. Learning as it relates to perception is largely individual and thus these reviews represent my own experience, but also are my small contribution to reducing inefficient blind buys (ahem, tuition, as it were) universally.

As of 4/21/21, I will no longer assign numerical ratings to a tea unless it is terrible enough to warrant one. There are a lot of solid teas out there, so it’s hard to differentiate. I prefer reading mildly subjective reviews from others, over a very subjective numerical rating that gets skewed by Steepster’s calculating system anyway.

Not too into 红茶, too light or burnt-roasted oolongs, or gyokuro.

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