Mmm this is a marvelous tea :) so smooth with caramel and chocolate notes.
“Mmm this is a marvelous tea :) so smooth with caramel and chocolate notes.” Read full tasting note
“backlog from yesterday – thanks again to dexter for letting me try this one. On the whole, this wasn’t a bad cup of tea, but i’m glad that this is one that i don’t feel the need to order from WP. ...” Read full tasting note
“In a word, delicious! Makes a smooth, easy-to-drink cup. Not too weak, not too strong, just right! The re-steep was just as good as the initial cup. Really enjoyed this one. Offered my Mom a cup of...” Read full tasting note
“Sipdown (backlog) I really like this tea and would like to order it again when my cupboard is more manageable. Comforting, almost hot chocolate like without the excess sugar.” Read full tasting note
ABOUT THE TEA
This Yunnan black tea was harvested in early spring (2014) and carries a robust and delicious flavor profile! The first thing you taste is a the thick honey flavor giving way to creamy cocoa with a touch of malt. A heavy molasses-like sweetness lingers on your tongue while juicy morel plays with a hint of gardenia in the aftertaste. This tea is delicious hot as well as iced and holds up very well to three or more infusions!
Milk Chocolate, Molasses, Malt, Morel, Cream, Gardenias
Our preferred style for this tea is gongfu.
Steep 1 teaspoon (1.8g) of leaves in 8 ounces of 205ºF water for 3 minutes.
2nd infusion: 5 minutes.
3rd infusion: 8 minutes.
Use 1.5g of leaf per 30ml (1 fl. oz.) of 205ºF water
Infusion times: 20s, 15s, 30s, 45s, 1m15s, 2m, 3m
Whispering Pines Tea Company is dedicated to bringing you the most original, pure, beautiful tea blends. We use only the highest quality ingredients available to create additive-free teas teas inspired by the pristine wilderness of Northern Michigan. Our main focus is on customer satisfaction and quality.
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backlog from yesterday – thanks again to dexter for letting me try this one. On the whole, this wasn’t a bad cup of tea, but i’m glad that this is one that i don’t feel the need to order from WP. There was a bitterness there that i didn’t love. still not a bad cup..just not one i need to keep around.
Final Count yesterday: 114
This is a well-reviewed tea so I will not go into specific details: they have been exhaustively captured already. Just my general observations.
This is the best Golden Snail/ Black Bi Luo Chun I have tried so far: intense aroma, strong, fresh and complex taste without any hint of bitterness. It resteeps well. Also, this tea is well-suited for both gaiwan and Western preparations and in general rewards those experimenting with times, temperatures and amounts.
Yay, one with lots of good reviews already. lol
Little cute snail looking things, smelled of bread, chocolate, and malt. After the rinse, they began opening up, it had a little stonefruit aroma, toast, malt and chocolate, sweetness aroma. It’s a very smooth, comforting (comforting is a big thing to me I guess lol), a tasty cup of tea. I can really get into black tea if they were all this good. I like to repeat myself so I’ll just say again that all my life I was a matcha and sencha type of girl until the last 6 months. Throughout all the infusions, I didn’t detect any bitterness nor astringency… Just creaminess, a buttery feeling, a thick mouthfeel and a great aftertaste of cocoa, toasted bread, some raisins and molasses.
5g, 205°F, 110ml, rinse, 8 steeps: 10s, 15s, 20s, 25s, 30s, 35s, 40s, 45s
Flavors: Baked Bread, Chocolate, Cocoa, Honey, Pastries, Raisins, Stonefruits, Toast
Made a pot of this yesterday in my new big 4-cup (I think) teapot I got at the Queen Mary Tea Emporium when I was there last week. Very pretty, pansies, very british porcelain.
This is just as good as it has always been. Yunnan Gold teas are my favourite type of black tea and this one is no exception and is in fact a good exemplar. The dry leaf is so nice and pretty little curls and steeped, it’s delicious. I’m going to resteep the leaves today and have another pot. Mmm.
I had a delightfully puzzling experience with steeping my Golden Snails sample in a gaiwan. Compared to my Oolong drinking friends I’m almost blind to bitterness or astringency, but I had a hard time preventing this tea from hitting too hard.
Got a tip that could help me tailor my steeping? Take a look at my technique and let me know!
Water: In house R/O
Kettle: Electric Cusine-art Tea w/ temp control
Gaiwan: 100 ml
Tea weight: ~7g
Temp: Tried 190, 200, and Boiling
Time: Flash Steep (pour it in, pour it out asap)
+1st steep @boiling: Super sweet, but balanced by a flash of green-tea-like astringency and some umami qualities (brothy?) Loved this steeping!
+Steepings 1-8 had a sweetness detectable by the tip of the tongue. Steeping 9 and 10 did not.
+Steepings 2-9 had an intense, lingering combo of black-tea bitterness and green tea astringency that distracted me. Temps 190 and 200 made little difference in fixing the problem.
+Discovery: the practiced sipping technique of a person suffering from too much attention to detail took the spotlight off the bitterness. Aerate enough and coat the tongue from tip to tail and the balance starts to come back.
Tried 5 grams instead of 7 and this made all the difference in the world. It has a tiny bit of astringency but in perfect balance with the rest of the tea. Got this idea from the TeaDB youtube channel. One of the guys will, instead of lowering temp, drop the leaf to water ratio.