87 Tasting Notes
Stopped off at Lung Dech tea, which is approximately 1 hour north-west of Chiang Mai. Very attractive and peaceful surroundings. They also cook food dishes, many of which incorporate tea in them.
Picked up 50g of white tea there for 300thb (i think). Certainly much more, than other local teas, but quality seemed high
All buds with aromas of peach, white chocolate, orange zest, flowers honeydew and a little wood and vanilla.
Palate is sweet and medium+ body. rather creamy with more peach and orange.
Dry leaf is grassy and hay-like.
steeped leaf vastly different. floral, peachy and slightly earthy
medium+ body with very slight astringency at tip of tongue. sweet round and complete. long finish. highly satisfying
I typically use hotter water than most people suggest for my whites. approx a minute off the boil
might as well brew this with its homeland clay…in chaozhou pot.
dry leaf does indeed have pomelo-esque aromas, certainly citrus.
roasted grain, fried butter and mineral with gripping astringency on the finish at tip of tongue.
almost saline mid-palate
This is a “40-year” aged baozhong purchased from a tea vendor in Pinglin, Taiwan. I highly doubt it’s been aged 40 years, but that’s the claim, so that’s how I’m writing it here.
Anyway….the leaves look rather dull and give a faint dusty earthy smell.
Wet leaves and liquor have similar aroma: farm, mushroom and boiled peanuts. In fact, I can’t shake this boiled peanut reference. it tastes like it, it smells like it.
Multiple infusions and the profile doesn’t change, but it does last throughout it all.
It lacks concentration and complexity.
Spring 2016 leaves.
end of my bag so a lot of finer leaves in here. using shorter steep times than normal to offset.
wet leaves have rather fruity aromas of expected apricot and unexpected gooseberry underneath. roasted notes are not overwhelming. nicely balanced with marzipan roasted almonds.
This tea unfolds gently starting with a surprising sweet malty medium-dark chocolate component on palate, which is later balanced with roasted notes and slight bitterness at tip of tongue on finish. I don’t recall this bitterness from earlier tastings with this tea, so could be due to the fine leaves.
Later steeps bring out cooked celery and more nuttiness.
Interesting take on da hong pao, which may not be for everyone.
Initial aroma of leather and raspberries, which becomes more malty with later infusion. Honey yes. figgy. lots of dark colours
medium bodied and brisk with mild sweetness, but nothing as intensely sweet as say some yunnan blacks. earth and malt on palate
Always appreciate the savoury qualities of these teas.
The 2017 seems slightly less intense than in previous years.
Slight malty nose filled out with marzipan, roses and earth. Palate is still light with coriander seed slight bitterness but low astringency. marzipan comes through again on the finish.