91 Tasting Notes
Nicely complex for a Yunnan black tea.
Nose; sweet potato, malt, slight butter, slight aloeswood.
Palate; sweet potato, butter, full mouth, slight floral, slight aloeswood, slight cinnamon on finish, cocoa, woody notes, nice mouth feel.
This is a good case for aging some Wulongs for at least a year or two.
I found that the roasted flavors and aromas had disappeared, and a really wonderful complex and bold flavor profile appeared.
Nose; Narcissus, light honey, peach, sandalwood, light butter, sweet corn.
Palate; ripe peach, narcissus, very rich, mineral note, light butter, sweet cherries, some Taiwan oolong flavors too. Very long finish.
This is a savory style Da Hong Pao, nice.
Nose; savory, nori, plum, tangerine, cedar, lemongrass, violet.
Palate; plums, toasted nori, slight pine, sour cherries, slight roasted note, slight gardenia, sweet at back of mouth.
This one goes in the amazing column for me, wonderful complexity and really kept going.
Nose; peach, ginger, slight mandarin, osmanthus, round, paw paw, plantain, parsnip, baked squash, slight herbal note.
Palate; peach, mandarin, osmanthus, roasted summer squash, parsnip, mint, sweet.
This was interesting, very different from most Dancongs I have had, almost a cross between a white tea and an Oolong.
Nose; Roasted barley, kumquat, plantain, savory yam, water cress.
Palate; very delicate, savory, molassiss, clover hay, sweetness on roof of mouth, narcissus, slightly bitter, yam, celery, kumquat.
This was definitely true to name, and interesting profile nicely complex.
Nose; Ginger, edamame, lilac, ginseng, toast, slight butter.
Palate; sweet on tip of tongue, edamame, ginger, slight wild currant, cassis, plumeria, oranges, ginseng.