436 Tasting Notes
For me this tea is a little like a collage of food memories. I smell blackcurrant like ribena but taste a sharp mix of cherry, grapefruit and grenadilla, mixed with crushed almonds, and a spice note that reminds me of barfi ( an Indian milk sweet), flavoured with rose water, cardamon, pepper, and cinnamon and a reference to Vanilla.
In the second steep the cherry notes are much more apparent.
Its very warming and makes me think of fall and winter. The tea brews to a maple colour and has a thick dense texture provided by the tannins in the base and the spice.
Quite a lovely, fruity, spicy tea with nice almond notes apparent. Thanks JustJames for this fabulous sample. I quite like this tea but I think I like Thé de Lune even better.
I finally got around to opening my 2013 box of this tea. Still a cupboard staple for me. This seasons tea thus far is sweeter and warmer tasting than the previous year and a much less floral. Red fruits, and sweet red wine and sweet plum dominate the top notes with cocoa, and brown sugar notes rounding it off over light malt and slightly less biscuit than the 2012. Aftertaste is of brown sugar. Still really love the tea from this estate. I love that I can buy it locally. Maybe I’ll be able to try the pink box this year as well?
Edit to keep the cocoa and red fruits dominant keep the steeps shorter and use closer to a level TSP/225 ml rather than a heaping, and use a temp between 90-95*C.
Long Jing and my desire to find out more about it was what brought me to steepster in the first place, because of this it will always have a special place in my heart. I’ve been drinking green teas all day and this was a nice tea for the evening as it was more savoury, rich and warming than the sweet fruity greens I had been drinking. This tea started out sweet and savoury and ended with spicy floral notes reminiscent of some green Oolong’s. I detected flavour notes of snap peas, sugar cane, spinach, clover and orange flowers, sweet grass and cinnamon, and orchid, light chestnut warm fresh mown grass and home made rum. This was a lovely transition into evening. Thank you so much to Teavivre for this lovely sample. I am sorry it took me so long to get to it. I went from nursemaid to being sick myself!
Dry tea smells rich and sweet and a little bit nutty.
Bright grass- olive green.
Pale sepia tinged yellow green broth
45s. Cooked fresh peas crossed with spinach, cream, and a hint of chestnut.
Savoury sweet tone with bitter tones of spinach, creamy nutty chestnut in the back ground hint of sweet cooked snap peas and a tone that slightly reminds me of coffee. Feels warming and robust and is a nice transition from the fruity, sweet rizhao greens I’ve been drinking all day. the taste is sweeter with reference to sugarcane as it cools. It has tones that remind me of the homemade rum you get offered in South America.
60s. Tea has a brighter yellow green broth. Smells brighter and fruitier with a citrus tone mixed into the sweet snap pea tone.
Creamier, sweeter and slightly greener tone. All of the above tones present as well as a tone that reminds me of breathing in the scent of fresh cut grass on a warm humid day. Something warm and spicy is underneath it which has hints of sweet grass mixed with cinnamon.
70s faintly floral tone orange blossom mixed with clover. Stronger spinach and spicy grass tone over snap peas and sugar cane with light nutty tone underneath.
120s. Return of sepia tones. Floral note still apparent in scent. Floral, slightly grassy tone more apparent in flavour, less bitter spinach tones, broth is thinner, flavour references a light flavoured green dong ding oolong
170s similar flavour to above but a little more savoury.
This tea makes for a nice robust everyday tea. It is not as sweet as some of the new style non smokey Lapsang’s I’ve had and that doesn’t really bring out those lovely sweeter molasses/honey caramel tones I love in these teas until later steeps. It does have a lovely mix of roasted sweet potato, charred bread crust, cocoa, dark honey, at times dark chocolate, molasses, rye bread and currants. I’m still searching for my chocolate caramel tasting lapsang and I have others that I prefer in my cupboard but this is a nice robust tea.
Scent: Roasted sweet potato, dark chocolate red fruit, dark rye and honey
15s. Roasted sweet potato, charred bread crust, cocoa, honey and currants underneath.
20s. Stronger dark chocolate notes, with dark rye and a touch of honey with red fruit under Neath. Not overly sweet. Hint of molasses and dark chocolate, robust roasted grains note . fruit and honey underneath.
30s dark honey, rye bread hint of cocoa and dried red fruits.
40s. Honey, cocoa, grain and red fruits. not as strong as last steep increase steep time.
70s molasses, cocoa, grain notes,
Cocoa, grain notes and honey.
120s. Dark,honey with grainy malt note a bit of cocoa and a little astringency
Currently sipping on steeped ginger with fresh lime. Actually really enjoyable as sick as I still am. For a stronger ginger make a decoction ( simmer it on the stove for around 10 min or so) otherwise steeped is quite pleasant.
Tasted some of my teas when sick so far the jinjunmei has been the best with cocoa notes becoming somewhat more apparent but at times some of my more astringent teas have been pleasant.
Being sick, I’ve spent more time surfing the internet which resulted in a mini aliexpress buying spree…looking forward to the arrival of some new spring teas!
Feeling incredibly horrible right now, so I’m resorting to my aunts old school and probably toxic mixture of neo-citran and earl grey. I last had this when my aunt rescued me from my house during reading week when I could barely crawl out of bed!
Having fun with family history searches and found out my grandmother was alive at least 3 more years than I thought, and was a roommate with Bette Davis at Cushing’s Academy. She is incredibly difficult to track down because she had several legal and professional names and the ImDB has merged her info with another person! Otherwise I only get references to her as foot notes to my Grandfathers scandalous but exciting life.
Lately, I’ve found that when fresh my Yunnan teas have been one of my most diversely flavoured tea types. They pretty well all have cocoa, honey and grainy/malt note which are the last notes to dissipate as they age, but diversify with fruity, herbaceous floral, leather, licorice, sweet potato, and mineral notes.
This tea may not have as complex a flavour profile or as thick a mouth feel as some of my others but what it does uyave is rich, pleasant, and comforting. It makes a nice, comforting everyday tea, especially for those who love distinct cocoa notes.
The dry leaves are longer thinner and more tightly wound than most of my current Yunnan’s. There is about 75-80% golden tips with short downy trichomes. The dry leaves smell comfortingly of malt, grain, cocoa, and a hint of alfalfa.
I got 5 steeps using a little over one TSP in 200ml at 90°C (1, 1.2, 1.4, 2 & 3 min)
The initial steeps brewed to a dark almost coffee coloured or dark oak tinged with gold colour. The scent was of malt, honey, cocoa and hay with butter and longan notes mixing in with these notes in later steeps.
Flavour notes appearing were top notes of longan, malt, clover, blended with dissolved cocoa powder, honey( sweetest in the middle steeps), sweet potato, cream, butter, berry, grapish note, alfalfa and minerals.
I found the tea to be only slightly sweet but well balanced. It is neither sour, sweet or overly savoury. It has a moderate density with little to no astringency with a nice kick of caffeine. The cocoa notes deepen as it cools.
Although it is not as complex or distinct as some of my Yunnan’s, it does what it does well and makes a nice cocoa rich everyday tea!
Thanks Angel and TeaVivre for this lovely tea.
Jasmine teas of various sorts are staples in my cupboard, mainly because they work better than chamomile and Valerian as a sophoric for me, and when I can find a heady fruity one they instantly transport me to either the flower markets in India, or my landlords patio at dusk in Guayaquil, Ecuador.
This is a nice dragon pearl and is different enough from my existing one: http://steepster.com/yyz/posts/164356. Whereas my current one has the deep heady fruity jasmine of flowers laid out in the sun, this TeaVivre tea has a crisper cooler jasmine like that which has been just brought out of a cooler in a flower shop. It is not powdery or insency ( until the later steeps), nor overly perfumy, it is slightly fruity, and in the first steeps the tea is very sweet even stevia like. Roasted notes of amber, cream, plum Green peas, later on cooked greens, insence, and other savoury notes are also present.
The dry leaves were smaller and more tightly rolled than my other jasmine with about 25% silver buds visible, with the rest of the leaves being mostly olive green with some brown notes. There is a little astringency in the tea but it mostly has a creamy texture. It has a moderate level of intensity in the jasmine flavour, by the third steep the jasmine and the base tea fully balanced each other. It is by no means as intense a jasmine as my current favourite green jasmine http://steepster.com/teas/sichuan-emei-shan-zhuyeqing-tea-co-ltd/36227-emei-shan-flower-mao-feng-jasmine, but this one is of good quality and easily obtainable.
I would consider getting this tea when I run out of my existing pearls!
45,60, 80, 130, 150, 180s
Thanks again to Angel at Teavivre for this sample. I will thoroughly enjoy the rest of it.
This is the second Jin Pin I’ve had and I’ve come to find that I am quite fond of these teas.
This tea has a strong roasted scent in the first steep before it settles down in the background. It has consistent tones of cocoa and butter toffee, and longan.
The initial steep had a fruity top note of longan and peaches with cocoa over roasted grain notes,and a butter toffee where the candy has been slightly overcooked giving a stronger browned butter note and a little bitterness. The tea has a soft and slightly powdery texture.
In later steeps the peach dissapears, leaving only longan, the cocoa transitions to milk chocolate than Ovaltine and a nutty roasted cashew type note appears. As well a malt note becomes apparent. I steeped it 4 times( 20, 35, 50, 90s).
Quite enjoyable. Special thanks to Dexter3657 for the sample!
This is actually pretty nice! It reminds me a little bit of the flavour profile of Andrew and Dunham’s double knit blend, except this one is a little bit more tannic and bitter, and has a denser texture in the mouth.
It has broken leaves, with scattered golden saffron tips and smells of dried apples mixed with apricots and pastry, which oddly does remind me of France, where I often had apricot pastries or pain au chocolat for breakfast.
Itsp Brewed for @ 3 min at slightly under boiling in around 8oz of water resulted in a dark rosewood tinted brew that smelled of apples and plums, Danish like pastries, cinnamon, a spicy floral, a hint of cocoa and icing sugar.
It tastes of bitter cocoa, the deeper tones of malt, cinnamon, apples and plum, molasses, and danishes. It is rich in density and texture. The aftertaste is of brown sugar.
I’m so glad I picked this up at my local grocery store today. Apparently this company is started by a founder of the tea emporium in Toronto. They sell online at http://teasquared.ca