424 Tasting Notes
After a rinse, the wet leaves smell smokey and savoury, like vegetable soup. 3g/50mL.
The first steep, 10s, is subtle and borderline sweet. Second and third steeps were much stronger, brothy, smokey. I let this one get away from me while playing videogames, but didn’t really find it as distinct as the other two samples. Mostly got vegetables and a minerally note.
So I managed to get a mild sunburn everywhere yesterday. That’s pleasant. I need to start carrying an umbrella. …Or frilly parasol.
Used about 85-90C water, just down from boiling; 3g/50mL, prewarmed gaiwan, and did a quick rinse. Steepster again lost my note before I finished, so here’s my quick summary:
First two steeps at 10 seconds, faintly sweet, no real astringency until the second steep, light, almost floral; some people suggested mineral, which I think I agree with. The astringency almost feels roasty, so that the early steeps strongly remind me of a light dan cong. The aroma of the lid was distinctly fruity, but didn’t really carry into the cup that I noticed. It’s quite different from the Mang Fei, which was more smokey and heavy.
Third steep on I upped to 15 seconds. Astringency built for a bit, mostly concentrating on the tip of my tongue; around steep five, it dissipated again. Reminds me of unripe fruit, I think; not QUITE sweet, a bit dry and harsh, but definitely not vegetal or savoury.
I’ll probably edit this later when I get home from work to continue.
The first thing I noticed about this sample, was the aroma from the inside of the gaiwan lid after brewing. Pretty strong, with a bit of a citrus tang. Maybe a bit of smoke.
This is the 2017 harvest of this tea, of which there was no listing, but Elephantasy said posting it here was fine.
Three grams in a 50ml gaiwan, 190F water. Did a quick rinse, and then the first steep at ten seconds. Citrus, with a bit of astringency on the top of the tongue; something almost sweet. Pretty light, but leaves a lingering smokey aftertaste.
Second steep at ten seconds is much stronger. Slightly bitter, trails off into something more pleasant, but leaves a drying feeling on the tongue. Third steep at fifteen seconds mostly reinforces a vague fruit sensation that leans more towards citrus. The aftertaste is still residually sweet but smokey, at the back of the tongue when you breathe out.
By the fourth steep, the fruityness has sort of disappeared and the soupy, smoky sensation’s taken over. Vegetal and brothy, with a lingering drying feeling. The liquor still smells a bit fruity though, but it doesn’t carry over.
Fifth steep , still at fifteen seconds, is pretty similar. I doubt I’m at a point where I can pick out the uniqueness of each steep. Sixth steep, I realize the fruityness reminds me a bit of apples, similar to another very recent, un-aged sheng from Cultivate.
Accidentally oversteeped my next steep while eating a snack; a minute or two, whoops. Bit bitter, but not overly so. Helps that it cooled down in the gaiwan. Vegetable broth with something like stone fruit.
Flavors: Apple, Citrus, Smoke, Vegetable Broth
I think I gravitate more to the smell of this. Warm, woodsy, sweet, like molasses. Used 2.5g in a 50ml gaiwan.
The first few steeps changed the most, but I find it hard to describe. I did two rinses before I started brewing, ten second steeps. It was mostly tobacco, woody peat, and not sweet. Later steeps, around the third one onward, at 15 seconds are sweet on the tip of the tongue with something harsher at the back; not bitter, I’ve been thinking ‘camphor’ only because I don’t have a reference for what ‘camphor’ is supposed to be, but I’m told something closer to mint. This is more resinous, pine. I thought maybe bitter chocolate.
Up’d to thirty seconds around steep ssss…ix? When I visited Silver Crescent, they were steeping shous starting at a minute, I noticed. I figured it was likely so that they could use a bit less leaf and save money. The result was still a really nice, well-rounded brew, so it’s something I’ve considered doing myself. Next time maybe.
I ended up immediately upping it to a minute, which brought back the peat. The sweetness sort of retreated to the back of the throat.
The tea overall didn’t last super long, but I think I’d be more generous with it if I had more than a sample; I do definitely like it of the samples I got, it’s gentle and pleasant compared to the small sampling of other shous I’ve tried. I wouldn’t mind getting a full brick of this. I should have checked steepster on Canada Day to see if they had any deals; or at least free shipping.
As a Canadian, shipping prices are what hold me back on MOST purchases.
Flavors: Camphor, Molasses, Peat, Wood
When I first got my samples in from White2Tea this wasn’t listed on Steepster; at the time I didn’t know if it was going to become a part of their regular stock, so I didn’t add it. But it’s since been added now, which is fitting because I’m finishing off my free sample now.
I shattered my little gaiwan last month, but I had just enough of this left to brew in the 50ml gaiwan I bought as a replacement (https://www.flickr.com/photos/supermoon10/34639236724). When I originally brewed it, western-style, it reminded me very strongly of a tea my aunt brought back from her visit in China (she’s a university lecturer). It SMELLS sweet; malty, toffee, maybe something like roasted chestnuts.
Similar notes in a gaiwan. The first two steeps brought the toffee/chestnut sweetness to the forefront, followed by malt. The later steeps lose the sweet topnotes and leave the malty assamica aroma.
Unfortunately, not a whole lot of staying power; it’s mostly faded by about the sixth steep. Started at 15 second steeps, quickly evolved into minute-long steeps.
Flavors: Chestnut, Malt, Toffee
I’ve made myself a little cubby of caffeine-free teas above my kettle to force myself to stop drinking regular tea too late into the evening and then staying up all night.
Teavana’s way the heck out of my way, but I made a trip down to stock up on the Indonesia black, and because ‘Lavender’ and ‘Creme’ are at least two of my favourite things. Weirdly, lavender blossoms are the /tenth/ ingredient. Below… cardamom.
This is a really confusing tea. But I do like cardamom.
It tastes mostly of rooibos and cocoa nibs, a bit of cardamom; I’ve had it a few times, and concluded that there was most definitely not enough lavender, so I’ve been adding a bit of my own. Adds a bit of spice. It’s more of a weak caramely chai with a faint hint of lavender (you can taste it a bit more at the back of your throat, I guess that ‘soapy’ taste) than anything else. But it’s something sweet and warm to drink when I get home from work late at night.
Flavors: Caramel, Cardamon, Cocoa, Lavender
Had this “grandpa style” in my glass travel mug, left to stew without removing the leaves. Good two teaspoons (ish; big leaves). Not even a hint of bitterness, just a thick, dark, sweet honey liquor. Just sorta permeates all through your sinuses.
I was sipping it while working on a teatra.de post, and before I knew it I was out.
Well, Steepster just magically lost my very long tasting note for this one. The first full-length one I’ve wrITTEN IN A WHILE, THANKS, STEEPSTER. To recap:
I’m starting my seventh steep now. First four were 10 seconds long, after that, 15. Brewed proper in my little koi gaiwan this time, 80°c. Leaves smell vegetal, but the liquor is sweet, like magnolia. Strongest infusion was probably the third, and each led with flowery notes, with a vegetal, broccoli or asparagus body; magnolia, maybe a vanilla-like orchid, sorta trails and lingers in the aftertaste. It’s a pretty even balance of the two; didn’t get anything particularly buttery, although the floral sensation tends to coat the mouth.
Around the sixth steep I started eating my dinner, but it was still going strong. Once the leaves fully opened (around the fifth steep), I found a good mix of broken and full leaves. Mostly broken, but still a few whole leaves.
Flavors: Floral, Vegetal
I actually went into Cultivate because I wanted to grab their tieguanyin (was shared some and actually really quite liked it). But they didn’t have any that I saw, so I grabbed this.
A nice reminder of why I love Chinese black teas. They’re always nutty and sweet, rarely astringent. I always enjoy them. Wouldn’t say this one had a whole lot of depth to it—drinking it Western in my owl mug—but it’s pleasant, wouldn’t quite say chocolate, package says cocoa which I can accept. Maybe brow sugar in the context of baked treats, I think.
Sipping this today, just a few grams in my clunky shiboridashi pot for something like half a minute. You get grass in the forefront, not anything too strongly vegetal. Floral in more the trail of each sip, but not the honey or fruity notes the tin boasts.
On a different note, I was shared some of Cultivate’s tieguanyin and adored it; I have to remember to pick some up myself at some point.
Did another steep with boiling water, and it brought out more vegetal notes, and almost masked anything floral. There is a bit more sweetness though; like a very green fruit.