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Recent Tasting Notes

74

I’ve had this a few times now, and I’ve found myself just a little disappointed each time. Mouthfeel, florals, creaminess all just feel a bit middling to me. A sort of teasing-at-grass-emptiness along for the ride. A riddle.

More than drinkable… might take this to work for some grandpas.

Flavors: Cream, Floral, Grass

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85

A sipdown! (M: 3, Y: 49)
Well, last 4 grams were still good and I still have to agree with my previous note.

It’s really floral, with lovely notes of hyacinths and lilies of the valley. Creamy and lightly butter notes. Sweetness noted last time transfered a bit into vegetal notes, but still very nice.

The mouthfeel is nice and long. Great for daily drinking.

Preparation
4 g 10 OZ / 300 ML

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85

Western steeping. One big teaspoon (worth about two normal ones), almost boiling water and…
Oh dear this is floral. Though it is 2020 harvest, but I opened it a few weeks ago; and yes, it is indeed still very floral. Vacuum sealing does the magic. Thanks White Antlers who bought this to me back then and Alistair chose it.

While it is very floral, it has got another amazing quality if steeped right. The creamy and buttery sweetness and amazing mouthfeel.

I am trying to focus what those florals are. CrowKettle says lilacs, but I am not that sure. Hycinth, also mentioned there, seems better. Lily of the valley for me is there too.

Wikipedia says: “In the “language of flowers”, the lily of the valley signifies the return of happiness." Well, that’s lovely! And somehow true today.

I will keep trying this tea and if I found something new and amazing, be sure that I will mention that in new tasting note. Because oolongs have a lot to offer to me and almost never a dud.

Preparation
205 °F / 96 °C 3 min, 0 sec 2 tsp 10 OZ / 300 ML
Courtney

Sounds lovely!

beerandbeancurd

I liked this so much better grandpa than gong fu, too.

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84

Bright grass, vegetals, and nuttiness. Many others have described this tea so thoroughly and beautifully — I just let myself enjoy it. The leaves are so flat and slickery that I think I spilled and poofed more of them onto the counter than I ever have during preparation. Like trying to contain glitter. Large glitter.

The only echo I wanted to make was of derk’s note that the wet leaves smelled like leeks and beef… I was all ready to assume that was a niche-nose note, but I opened up my pot and I’ll be damned… that curiously empty smell of unseasoned, boiled cow muscle with a little not-quite-onion-yep-that’s-definitely-leeks ghosting in. I didn’t get this scent or flavor anywhere else but from the wet leaf. Nice pin, derk!

Preparation
165 °F / 73 °C

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72

Roasted this in the oven today, using the parameters linked below, and stopped at “light roasted.” Tastes much more roasty than the light-roast version that What-Cha already offers — and with less gorgeousness happening — but I have another 50g to fiddle with.

That said: it’s better. And I expect it might rest and get better-better. No caramel or other sweet notes, but some nice rounding that it was otherwise missing.

Fun experiment.

https://ineedcoffee.com/home-roasting-oolong-tea/

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72

Okay. I thought I’d brew this up after my session with the lightly roasted version earlier today and try to put some words around how it misses the mark that the light roast hits so well (for me).

The wispy green/jade/vegetal/grassy notes seem to tamp out the floral/butter/cream roundedness that the light-roasted version blossoms into so beautifully. Every steep sort of tastes muted and watery, like an anticipatory rinse that never quite arrives at Second Steep Magic™. I am tempted to experiment with wok-kissing this at home… those notes are in there, I’m sure of it, but need the lid taken off.

Like petting a cat through a duvet.

Flavors: Grass, Green, Vegetal, Watery

ashmanra

I wonder if overleafing might help, too.

beerandbeancurd

I know I tried that at least once, but don’t remember it making too much difference.

MiepSteep

“Like petting a cat through a duvet.” Love that imagery XD

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88

A coffee-less morning here, as I felt more drawn to my teas and a gentle start. Pulled this one down, weighed it, and promptly dumped it into my fairness cup instead of the pot. Off to a great start.

This is a sweet black that I might assume was a Taiwan red oolong if I didn’t know better — it manages to stay light and juicy, without much in the way of tannin or malt/bread/etc. I see the cultivar is the same as the What-Cha four seasons red oolong I drank a couple days ago; the processing here seems to have fully exposed what is darting and peeking in that one.

I didn’t take notes; getting the leaves in the right vessel was good enough for me, and there are great notes already here. It’s incredibly smooth, with persistent honey sweetness, gentle cinnamon, fruity florals (think honeysuckle and nectar, reminiscent of bug-bitten character), green grape and apricot. Steeps for days, and long steeps only find a hint of tannic ping. Some spring water minerality in later steeps, which may be contributing to how smoothed and nuanced the flavors appear… an invitation to explore, rather than being clunked over the head.

Flavors: Apricot, Bubblegum, Cinnamon, Fruit Tree Flowers, Honey, Honeysuckle, Juicy, Nectar, Spring Water, Sweet, White Grapes

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88

Sipdown. This is delicious. I don’t know that I have much to add beyond what derk and leafhopper have noted. I’m not super-drawn to red oolongs, but woo… this is lush with plenty of mystery.

Edited to add: I realize I called this is sipdown, when my intention was to do a western brew after my gong fu. I just brewed the last serving western now, a couple days later — it is fantastic here, as well, and quite a bit different, actually! The overriding note was now caramel, with that fluffy, white-flour sweetness that pancakes have without any syrup (that often makes me question putting syrup on them at all). Fruit presented more in the second second (~6min) steep. I’m not quite ready to put this in the 90s (my definite reorders), but I think this is a lovely red oolong that I’d like to spend some more time with in the future.

Flavors: Caramel

Leafhopper

I remember this being good. Red Buffalo is another winner if they still have it.

beerandbeancurd

I keep seeing it mentioned — I’ll keep an eye out.

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82

Steaming leaves give up toast, roast, vaguely medicinal cherries, herbs. Pours a very slightly pinkish tan.

(As I give it a good sniff, I confirm this is this third cup today that’s had chlorine coming off of it… ordered a new filter between steeps… yick!)

Although the nugs are dark and small, which typically makes me expect a wallop of baking spices and liquor, the first steep seemed quite light, so I let the second sit for far longer than I normally would — maybe two minutes. No astringency, and the flavors did manage to pop. Baking spices, plum and prune both, tart cherry, vanilla, some citrus zest. Tannins in the third after another long steep. Wisps of cherry and tannins barely hung on while it got watery.

Maybe the lack of passion for this tea lies in its subtlety; it is missing substantial body, and I can see how it might creep in and back out before anyone notices it showed up. An easy daily drinker, and certainly a lovely cuppa to share with a tea-tuned friend or lover while sussing out its corners… holy in the way it’s embraced, if not in its own right.

I gave my remaining 6g a western brew for a sipdown. Kept the volume low (350ml) and went for a full five minutes. More oolong character came through, some biscuit appeared to back up those spices… and suddenly I felt strangely protective of this little “chase me” flirt.

And then it was all gone in the second steep. Ugh.

Uncle.

Flavors: Biscuit, Cherry, Citrus Zest, Herbs, Medicinal, Plum, Prune, Roasted, Spices, Tannin, Toast, Vanilla

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March Sipdown Prompt – a single origin tea

I discovered this pouch in my “finer teas” box – a box of teas I will only drink when I have time to pay attention to them. I am sure this must be a gift from derk, and I am sorry it didn’t get sampled much sooner, because it deserved better treatment than this.

I think I have enjoyed every tea from What-Cha I have tried, and the teas from Nepal have pretty predictably been winners. No exception here.

First impression was that this tea has that taste I find hard to describe, but that was prominent in Wild Forest Oolong. It is giving me the same vibe on the swallow – a lovely, rising sweetness and then a mineral aftertaste.

Although this is a fairly light tea, it packs a lot of complexity and flavor. The medium gold color of the liquor doesn’t foretell what you will taste.

I could have kicked myself for taking a bite of food before sipping, but this is where the tea surprised me. It was just brisk enough to say, “Look at me!” despite the heavy breakfast fare. I made sure to leave enough to get a thorough taste after the meal.

I agree with derk entirely on the notes for this one. When my cupboard gets lower I would definitely be in the market for some Nepalese oolongs.

Thank you, derk! I am sorry it took so long to get to this one!

derk

Sorry? What’s that? <3

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33

TTB Review #34: Pretty standard green tea, more potent than most, but also more astringent. It feels somewhat incomplete, like it’s missing the finishing touches of a strong green tea, leaving behind only the bitterness and none of the flavor.

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92

I take back every mean thing I’ve said about linalool oxide. It’s delicious here, because it has fantastic supporting players. Notes coming out of the warmed pot were toasty with some lemon zest. Potatoes and umami in the first steep. The linalool/ecualyptus flavor is present but is not the star.

I didn’t take notes, so this feels like a paltry offering to these leaves. They are the fluffiest of fluffies, and only 5g filled my 5oz ceramic pot. That first steep was an unexpected delight; I got typing to Daylon and oversteeped the second, cursing myself as I poured… annnnd it was amazing. No bitterness, big flavors. Hay, mushroom, sweetness like a Maillard reaction… caramelized starch? It makes me want to brew this western and see what bouquet materializes, though these fat flavors may take a LOT of leaf to accomplish… and losing a gong fu session also seems a little sad.

It tasted cool, but I just had to lose my sweatshirt and feel a little shvitzy.

The first white (aside from a long-ago dither with a coconut-something from Art of Tea) that I will almost definitely repurchase. I really like this.

Flavors: Eucalyptus, Hay, Lemon Zest, Mushrooms, Potato, Umami

ashmanra

Stealing shvitzy

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Derk kindly sent a morning’s worth of this Assam for me to experience. I confess, I didn’t give the first steep a great deal of attention…the only mental notes I made were ooh, nice! and smooooth, which isn’t very helpful to the rest of you.

Did a longer steep the second time around, and it’s delightful. Still thick and satiny on the tongue, and what some people might consider malty is coming through to me as graham cracker. I peeked at What-cha’s write-up and it mentions a little fig hiding in there…I get that now that I’ve read it; probably wouldn’t have picked it up on my own..

Perfect for a damp, broody afternoon while I’m waiting to vacuum. Somebody (human or feline) in the house is always asleep when I need to do noisy housework and somebody is always snoozing on the bed when I need to change the sheets; and we’re tippy-toeing around extra to accommodate a sick fur baby. Toothache, we think. Calling the vet first thing Monday.

derk

Love to your kitty

beerandbeancurd

Graham cracker and fig sound lovely.

I hope it’s an easy fix-up for the puddin’… breaks my heart when they don’t feel well.

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84

Steaming leaves are full-on warm potato chips. Yowza.

As I started pouring I realized my water was probably way too hot — I’d forgotten to cut it with cooler water for the green tea. Daggit! My fingers smelled like seaweed after I poured it, and it was indeed too hot and bitter, but the umami seaweed still came through.

Rejiggered my water and apologized to my little green friends… low and behold some purple florals actually came through in the second steep. Cotton candy at the bottom of the cup… this tea is weird as hell, but I’m enjoying it.

Backed off on steep time for the third, and it was a good call. I also think I might leaf this a little lighter next time (7g:5oz for this go).

The purple flower/cotton candy is reminding me of something else. Dark berries maybe, or like a thick jungle fruit… I want to say the smell is how durian tastes. Not the other way around, hahaha. Classic green tea grass holding up this whole profile.

A fun tester session; I look forward to giving this a few more goes.

Flavors: Cotton Candy, Floral, Fruity, Grass, Potato, Salt, Seaweed, Umami

gmathis

I have yet to try a tea with a potato personality, but it sounds interesting!

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I feel I may have underleafed this beauty at 7g:5oz, as I picked up on a lot but it persisted in a watery, first-steep sorta way. Steaming leaves gave up spinach, toast, cream, and corn, with very subtle florals that I couldn’t put my finger on.

The steeps were pleasant — cream, vanilla, light florals. Just so subtle… and not as much in a “delicate tea” sort of way as in “please feed dis teapot moar.”

Rather than mess with adding leaf, I just steeped later steeps longer — quite long — and found some really lovely florals. The trade-off was substantial astringency, but What-Cha gonna do? I found a bit of mild honey (honeycomb candy, really, as my palate is pretty out of touch with actual honey). The florals were really nice, and I’m a sucker for them.

I think I’ll put a note right on my label to up the leaf next time… maybe up arrows and down arrows will start a whole cupboard code over here.

Flavors: Cream, Floral, Honey, Spinach, Sweet Corn, Toast

Preparation
0 OZ / 0 ML
Daylon R Thomas

I just bought some more because I wanted to try it again for a second opinion. I liked it more than the Shanlinxi, but thought it was super delicate. I’ve changed my parameters a little bit with my Eclipse brewer, and I’m pretty hopeful for it. I tend to drink oolong quicker anyway even if it’s light.

beerandbeancurd

I’ll be interested to see what you find. And ha — I ordered double of the Shan Lin Xi because it sounded so amazing. Haven’t tried it yet… now you have me curious.

Daylon R Thomas

I’ve had it before too. It was on the greener side, and a lot of people on here tend to snuff it a little bit because What-Cha delivers amazing tea for the cost. I preferred the Lishan the most, but that’s me. I still love green oolong.

beerandbeancurd

I’m finding What-Cha to be the place to beat, honestly. Alistair stocks such amazing stuff.

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96

My wife requested “the buttered popcorn tea” when I asked if she’d join me in a birthday sesh yesterday. Delightful as always. And a sipdown, so… wishlist!

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96

This tea is joy. Steaming leaves boofed right up my nose with nougat, caramel, condensed milk. Alistair assured me the flavoring was all plant-based or I’d be side-eyeing this scrumpkin.

Slow open with caramel and minerality on the nose. Mouthfeel is smooth with mineral water, rock sugar… no cream yet, actually.

Second steep boofs up my nose again — condensed milk, nougat. Taste opens up to lilac, maybe lavender… thicker now, and creamy. Butterscotch! Mild astringency and vegetals.

Nougat is persistent on the nose. I love it. Third steep keeps astringency, sweets are moving down from the nose onto the palate now. Some raw vegetal notes, like broccoli stems. Grandma is slipping me a Werther’s Original while the other adults eat crudite.

Nice full mouth in the fourth steep; this keeps steeping like a champ. Astringent, creamy, cucumber, fleeting anise… seems like the oolong is really coming through the flavoring now. Shining. Lily in the next steep, with sugar and caramel sweetness lingering.

I poured a few more steeps. The base is so nice, delicate and wispy here at the end. Clean baby (sorry not sorry), honey, medium mouthfeel.

I adore this layering of punch and subtlety, both. There’s so much to find if you feel like poking around here, but it’s also a very comforting and easy friend (who brought cake) if that’s what you’re in the mood for.

Flavors: Anise, Astringent, Broccoli, Butterscotch, Caramel, Creamy, Cucumber, Honey, Lavender, Lilac, Lily, Milk, Mineral, Spring Water, Sugar, Sweet, Thick, Vanilla, Vegetal

Daylon R Thomas

IS this the flavored one, or the regular one?

Daylon R Thomas

Nevermind, I wrote 5 notes on this one. It’s the flavored one, and one of the better ones.

ashmanra

This sounds delightful. I am eyeing a What-Cha order when I drink down a few more things.

beerandbeancurd

Yeah, I half expected it to be a fun flavored romp and move on, but it rather hooked me. I’ll probably keep some around.

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80

Got a baby bag of this and burned right through it. Gong fu’d it once or twice. It was good, but — given the teaser notes of flowers and green and butter and cream here — I found myself craving complexity and roundness that it didn’t quite deliver. I’m at a point in my life where I’ll happily fork over my cashmoney for that thrilling feeling of bouncing around in a profile that tempts a smile before the swallow and dares me to lose all my tea out my teeth.

But. But! I took the remainder to work and grandpa-styled the last couple servings of it in my Yeti tumbler. What a delight, really, and those sips were like angels singing compared to the trash I normally grab and throw water on all day long. I think this will be my plan moving forward with teas that I find so-so — take them to work, where I‘ll appreciate them SO much more, and feel excited rather than beholden to empty their shiny little bags.

Flavors: Butter, Creamy, Floral, Vegetal

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As I get ready for work —

Beautiful aromatic mix of sweet chocolate and rose, tangy lemon-malt and sweet potato with fruity and sweet red grape overtone, herbaceous tobacco undertone. Light and buoyant, sparkling, juicy swallow. Fruity red grape aftertaste. Not a heavy tea but subtly fortifying and also spicy-drying-warming. Lots of tongue tingling and mouthwatering give way to a cooling sensation in mouth that has eventually made its way into my ears. The aroma of the tea sticks to the empty mason jar, reminding me of the sips I just experienced.

Thanks for letting me dip into this bag, Leafhopper! This is a really good tea. The wonderful thing about What-Cha is they have many teas I want to keep as staples and this one has made it to the list.

Flavors: Chocolate, Clean, Drying, Fruity, Grapes, Herbaceous, Juicy, Lemon, Malt, Malty, Menthol, Mineral, Rose, Smooth, Spicy, Sweet, Sweet Potatoes, Tangy, Tobacco

Preparation
195 °F / 90 °C 3 min, 0 sec 3 g 10 OZ / 300 ML
ashmanra

That is a beautiful tea experience to have before work!

gmathis

Mmmmmmm!

Leafhopper

Thanks for the preview of the 2022 Jin Jun Mei! I’m glad you got roses in this batch, as I did in the last one I tried from Daylon. The red grapes might be new; I’d have to check my tasting note to see if I detected them before.

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