44 Tasting Notes
I have been drinking a lot of Korean teas lately. While I was disappointed with few, the teas produced by SSangkye, Jukro and Hankook far exceeded my expectations. It is true that Korean teas are difficult to brew properly and they need to be really fresh to taste the fine notes that they have to offer, but once one learns, the experience can be truly remarkable. I have obtained the tea from Good Green Tea company http://www.goodgreentea.net/goodgreentea/xe/xe/?mid=pt_gt.
The delivery was superfast and communication excellent. I will be certainly buying more from them considering that their selection of Korean teas is very large and with no shipping charges, much cheaper than from other vendors.
SSangkye Roasting Sejak is a very special tea. It is a green tea which has been roasted in a cast iron wok in white sandalwood charcoal giving it a distinct flavor and scent. Water temperature should be about 170-175F. The teapot has to be warm when placing the leaves. Two rounded teaspoons for 200 ml of water will give the best flavor. The steeps should not be longer than 25 seconds. The tea leaves should be fresh and fragrant smelling since the scent of Korean teas usually matches the taste.
After steeping the leaves for about 10 seconds, I could smell the fragrance of exotic woods and wild flowers. Sandalwood made its delicate appearance followed by a rich scent of myrrh. Another 10 seconds and the tea was ready to drink. The first tasting impression was that of sugar coated baked pears and raisins followed by malty roasted grains. Second steep was more woody, but as flavorful and sweet. The third steep was a bit chalky and bland; the tea already gave its best. While the tea ( like all good quality Korean teas) is expensive, it is well worth the price.
Another great tea from Fong Mong. The balance between the sweet and sour flavors is just amazing. In fact, drinking this tea has convinced me to add Oriental Beauty permanently to my MUST HAVE list. No wonder Queen Elisabeth fell for it.
I have tried this tea from other vendors and it was a disapointment after disapointment.
But the tea from Fong Mong finally met my expectations. It starts slighly sour, lemony then a sweet flavor of maple candy comes forth followed by roasted chestnuts. The tea keeps its flavor for at least 4 -5 steeps hardly changing in taste. Needs longer brewing time than other oolongs. Superb!
Fantastic tea. This is my latest discovery. The seller is new on EBay, but knows her teas and actually tastes them before selling. Shuangjing is everything a tea lover would want from good green tea. The taste is somewhat between Biluochun and Mao Feng. The tea leaves resemble Biluochun, but it is not just Biluochun tea, but much, much more. The taste is very subtle. You get slight smokiness at start followed by a mellow taste of roasted pecans and ending with the Crème brûlée as the base note. The trick is to use water just hot enough, but not too hot. When the first large bubble comes to the top, the water is ready. Too hot or not hot enough water and you will get entirely different impression. 35 seconds for the first steep should be just fine. The tea is good only for two steeps, but this is typical of many green teas. I am learning to be generous with myself.
Outstanding blend. I was never really interested in blended teas, but this one I got as a sample. I was waiting for a special occasion to try it and it came one rainy day.
The tea caught me by surprise. Such palate of flavors! You got there everything: a chocolate tasting red tea followed by a nutty roasted oolong and ending like a jasmine scented sencha.
Unusual tea, highly recommended for blue days..
I was so impressed with this tea that I ordered a whole bag. This tea never stops to surprise me. The sweet apple taste stays to the very end and the tea can be brewed at least 6 times. It quickly became my favorite. What I have found out though is that depending on water temperature the tea taste changes like a chameleon. To get the linden taste the best is to use water right after the little bubbles start moving around. But even if water is a hotter, it won’t make the tea bitter, only gives more character. The same goes for many other green teas, particularly teas from China. Taiwanese teas seem to be more resistant to leaf burn. I am very pleased with this seller. The quality consistency of their teas is just remarkable.
This is the best Alishan Jin Xuan tea I have tasted to far. Flowery, with a sweet pecan taste, and milk fragrance which is not too overwhelming, but delicate and balanced. I have been drinking of lot of Taiwanase teas lately. Most differ little from each other, at best in potencies. So, to find a good Jin Xuan tea has not been easy. Most Jin Xuan teas are artificially flavored with milk perfume; very few can offer natural creamy milky flavor of their own. This Fong Mong is among them. The milk flavor is there, but it is not a taste of a cow milk, but milk coming from the plant. Vegetal milk. Very unusual sensation. The tea opens with the flowery outburst followed by the creaminess of resinous vegetal milk. The tea is also good for at least 4 steeps.