15 Tasting Notes

84

I’m a sucker for Yunnan Black (Dian Hong), and I really like this offering from Jing. Long leaves and very light golden tips I tend to associate with a lot of natural sweetness. It doesn’t disappoint, with plummy notes, rich sweetness that keeps on going for at least 2 steeps. The overused descriptor of cocoa is there, I think. Rich and satisfying, for when you deserve a treat.

Preparation
Boiling 3 min, 0 sec 2 tsp 250 OZ / 7393 ML

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82

A really good example of 2nd flush Darjeeling for the money. A nice, robust red tea with some backbone of tanin and astringency. The Muscatel note is there, if less pronounced. Nice fruity notes, I would go with apple.

Preparation
Boiling 3 min, 0 sec 2 tsp 250 OZ / 7393 ML

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90

This was one of my first batch of YS Sheng samples, and probably my favourite.
Wet leaves smelt appetising, slightly meaty & sweet.
1st steep a bit oily, vegetal like green beans, a bit bitter, spicy wood on the finish. 2nd steep : on the nose remarkably floral, honeysuckle, Jasmine. Palate richer, sweeter, more oily. Still some astringency. I get why this rocks now. 3rd very bitter… Why? Went 5 steeps, became more balanced with vegetal notes still and more huigan. Ran out of time to fully explore this superb Sheng.
Not sure I could stretch to a whole cake now it’s $77, but would happily split one.
8g in 120ml gaiwan. 95deg C. 15s steeps

Flavors: Astringent, Green Beans, Honeysuckle

Preparation
205 °F / 96 °C 0 min, 15 sec 8 g 120 OZ / 3548 ML

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78

Reading the back, this is White Peony, and is probably the best example I’ve tried. I do like the lightness and freshness of white tea, but this had a tad more malty flavour, which is what I want in the mornings. I could drink this all day!

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90

One of my favourite Black (red) Teas. Rich, robust, malty and cocoa. The dry leaves have a fabulous hazelnut aroma. Quite a contrast to the supersmooth caramel of Canton Tea Co’s version.
Brewed western I use a heaped tablespoon and 2min steep, 2-3min on 2nd steep, maybe stretching to a long 3rd. I’ve steeped at 80deg C with good results.

Preparation
2 min, 0 sec 3 tsp 7 OZ / 200 ML

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Bio

From Yorkshire, UK. Whisky geek, lover of Cheese, foodie, Tea steeper. Passionate about flavours, excited that the world of tea could be as diverse and complex as whisky or food.
I’ve been drinking loose leaf for about 4 years, exploring all types of tea, just getting more into Pu’erh Teas. Love Dian Hong, Bai Lin Gong Fu, and Tie Guan Yin.
Just starting to buy some whole Beeng Cha- would be up for Pu’erh swaps in the UK.

Location

Leeds, UK

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