82
drank 2017 Little O by White2Tea
8167 tasting notes

So, I own a cake of Big O – but in an order other than the one where I bought that cake I did end up getting a Little O coin as well. I was just gonna log this one under the Steepster entry for Big O, but I guess it has its own entry so might as well pop it on this one?

Normally I’d use a coin of this size for a Gong Fu session but since I know I have a lot of this one in cake format to drink I ended up just breaking the coin in half and using it for two different Western style mugs of tea while I read a new comic book with some music going in the background. It was very relaxing, and a good atmosphere!

Flavour wise, I don’t think this is any different from Big O – and I mean, rightfully so since it’s the exact same tea just compressed into different sized cakes/coins. Why would it taste any different!? That would be illogical. It’s smooth and full bodied though, with a really nice, natural orange flesh/pulp kind of taste in the body of the sip surrounded by this sort of wet/damp earth and wood taste from the shou. Really, really thick liquor that coats the whole mouth, and a lingering finish that is warm and inviting and made me eager for the next sip. Or slurp, as was often the case. It was good reading tea, very calm and soothing! I have no need for the coins since I’ve got a cake of Big O for me to drink; but if I hadn’t caked it already this would definitely be an affordable approach to the tea with the convenience of not needing to break the cake up at all.

I think my cake needs a bit of time to rest/air out – but these coins seem ready to drink for me to me so if you like chenpi then I totally recommend giving these a go!

Photo: https://www.instagram.com/p/BePGJP7FmcS/?taken-by=ros_strange

Song Pairing: https://www.youtube.com/watch?v=BjaVrbEUbLQ&index=5&list=WL

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Bio

Hello;

My name is Kelly. I’m a twenty something tea drinker and reviewer originally from the prairies, but recently relocated to Quebec. I was introduced to DAVIDsTEA and started drinking tea fairly casually about six years ago. At some point, that casual hobby became an ingrained part of my daily life; I became a part of a greater community, incorporated tea into my daily routine, and it became my career.

You know you’ve got it bad when you get your hobby tattooed to your arm.

I’m a TAC certified Tea Sommelier!

I drink a balance of flavoured tea and straight/traditional teas – in all formats. I prefer to have a wide, and general knowledge over many types of teas and catagories rather than focus on any one specific tea: a jack of all teas, master of none. Loose, bagged, matcha, Western style, iced, latted, Gong Fu…

You name it, I probably drink it.

In that vein, I’ll drink just about any type of tea – those only ones I have a particularly strong distaste for are green teas and Chai, with some exceptions of course. I have a weird relationship with Sheng pu’erh, but have been gradually increasing the amount of it I consume – currently I have a particular fascination with Yiwu Sheng. Other types of tea that I greatly enjoy are Yancha and other dark, heavily oxidized or roasted oolongs, most shou, black tea, and compressed/aged white teas. I’ll absolutely try anything once though; and I like to have an open mind and explore lots of tea types, even if I have reservations. I’ll probably never leave that “Exploratory” phase…

Usually I drink my tea straight, but I’m not opposed to additions if I’m in the right mood. If I ever add something to a tea, I will ALWAYS call it out in the tasting note though. If I’ve not mentioned an addition, you’re safe to assume it’s been prepared straight up.

I like to listen to music when drinking tea, especially when I’m brewing a large pot at a time or steeping Gong Fu. Often I curate very intentional tea and music pairings, and sometimes I share them here in my tasting reviews. Music is something that I find can deeply affect the experience of having tea.

Favourite flavour notes/ingredients: Pear, lychee, cranberry, cream, melon, pineapple, malt, roasty, petrichor, sweet potato, heady florals like rose, walnut, sesame, honey (in moderation), and very woody shou.

Least favourite flavour notes/ingredients:
Lemongrass, ginger, strong Chai spice profiles, mushrooms, seaweed, chamomile, artificial tasting mango or peach, stevia, saltiness, or anything that reminds me too much of meat that isn’t supposed to taste like meat…

Currently exploring/obsessed with: Sheng from Yiwu, Yancha (Qilan in particular), anything with a strong sweet potato note. Also, I need to try ALL the root beer teas! Searching for a really good caramel flavoured blend, ideally with a black tea base.

Tea Pet Reference Guide:

Clay Pixiu Dragons: Zak & Wheezie
Clay Goldfish: Dot
Clay Monkey: Enzo
Jade Pixiu Dragon: Whitaker
Ruyao Carp: Splashy
Ruyao Dragon: Pablo
Ruyao Frog: Bebe
Sculpted Pig: Nelly
Sculpted Tuxedo Cat: Pekoe
Sculpted Tabby Cat: Marmalade
Ceramic Rabbit: Rupert
Ceramic Horse: Bergamot
Ceramic Snail: Snicket
Ceramic Cat: Saffron
Wood Fired Old Man: Leopold

Currently I’m employed at DAVIDsTEA. While I’m still reviewing DAVIDsTEA blends I am no longer numerically rating them due to the obvious conflict of interest. Any tea blends you currently see with a numeric score that are from DAVIDsTEA were reviewed prior to my being hired there.

Location

Montreal, QC, CA

Website

https://www.instagram.com/ros...

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