371 Tasting Notes

Brewed with the Western method. Steeping times: 3 minutes, 6 minutes.

Leaf: Very short, curly. Mostly dark with some white-ish leaves.
Aroma: I had a cold at the time, and my nose was stuffed, but not so much this day. The wet leaf aroma evolved quite a bit – vegetal to muscatel to sugar to bread to – lastly – jams. Very rich jams.
Liquor: Amber color. Full-bodied. Smooth and thick texture. Tastes darker than 1st flush but not as much as an autumn flush. The first infusion has flavors of bread and molasses and a plum aftertaste. I couldn’t pinpoint a certain note, but after reading MJ’s it was definitely red wine. Interesting. The second was more malty and bread-like.

Preparation
Boiling 1 tsp 8 OZ / 236 ML

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Brewed with the Western method. Steeping times: 3 minutes, 6 minutes.

Leaf: Dark, very short, curly.
Aroma: I had a cold at the time, and my nose was stuffed. I could only tell that the wet leaf aroma and liquor smelled vaguely vegetal.
Liquor: The color of honey. Medium-bodied. Thin texture. Notes of grape and honey.

Preparation
200 °F / 93 °C 1 tsp 8 OZ / 236 ML

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Brewed with the Western method. Steeping times: 3 minutes, 6 minutes.

Leaf: Dark, very short, curly.
Aroma: I had a cold at the time, and my nose was stuffed. Impossible to smells the dry leaf, but I could discern that the liquor/wet leaf had a malty/woody aroma.
Liquor: Amber color. Full-bodied. Smooth texture. Tastes darker than the first flush, and quiet. Notes of honey, molasses, and probably plum, with a maple syrup aftertaste.

Preparation
195 °F / 90 °C 1 tsp 8 OZ / 236 ML

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Brewed with the Western method. Steeping times: 3 minutes, 6 minutes.

Leaf: These leaves are greener and whiter than those of #1 and #2.
Aroma: I had a cold at the time, and my nose was very stuffed. No way I could try.
Liquor: Light gold in color. Medium-bodied. Somewhat thick texture. Notes of honeydew and papaya, with a mango aftertaste. Leaves a slightly dry mouth.

Preparation
190 °F / 87 °C 1 tsp 8 OZ / 236 ML

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80

Brewed with a gongfu glass tea pot. 5-second rinse. Steeping parameters: 60, 75, 90, 120.

My first Bi Luo Chun. I have to say that the aspects I took most pleasure out of were the physical appearance of the leaves and the tactile sensation of handling the leaves by hand.

Short, thin, minty green, curly little things. The leaves are so light, they could weigh practically nothing on the Moon. While I waited for the water to heat, I stuck my hand in the tea pot and gently tossed and turned them over. I think I’d enjoy rolling them in the pan to dry them out, if I ever get the chance tour the creation process.

The dry leaf aroma smells sweetly of freshly cut lawn. The wet leaf, in contrast, offers heavier aroma of cooked asparagus and cream of spinach.

The color of the liquor is greenish, which looks bright against the white of my porcelain cup. To my surprise, the liquor is not clear but very cloudy. Lots of unexpected fuzzies, especially in this first infusion. I didn’t see the hairs on the dry leaf. Guess I should have taken a closer look at the picture on the website….I notice that the darker green leaves have few hairs. My sample contains practically all lightly colored leaves. The liquor becomes more pellucid as the session goes on.

The first infusion has a creamy texture and broth-like consistency. There are notes of savory, green vegetable flavors – beans, spinach, and okra. Hmmmm. I dislike okra, but since I get none of the sliminess: huzzah! The second infusion has a thinner texture, and is much sweeter, veggie-wise, with a pea note. Back to thick and soupy with the third infusion. It is also tangy and somewhat fruity sweet, with a lychee taste that appears if I let the liquor rest in my mouth before swallowing.

Three is all I get, forget the fourth. Bi Luo Chun – or at least this one – is more complex than I’d thought. It’s a little on the heavy side for me as a green tea. Still, generally enjoyable!

Preparation
175 °F / 79 °C 7 g 6 OZ / 177 ML

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Brewed with a gongfu glass tea pot.
Steeping parameters: No rinse. 30 seconds, 45, 60, 120

This would be my second Zheng Shan Xiao Zhong, the first being from Wegman’s years ago. From the dry leaf alone I can tell that this one is of much better quality. Short and twisty, unbroken, they mostly are very dark – near black – peppered with a few golden leaves. They smell of burned conifer wood and smoke. The wet leaf aroma, of barbecued spare ribs. A hint of vanilla rises from the liquor.

Reddish in color, clear, and smoothly textured, it tastes much like it smells, and then some, including a pungent yet mellow smoky meat flavor. This tea leaves behind a sweet barbecue sauce aftertaste and a dry throat.

No rating, but recommended since I enjoyed it. I wouldn’t have this kind of tea often, but this is one I would go to if I wanted something different and smoky.

Preparation
195 °F / 90 °C 7 g 6 OZ / 177 ML
Cwyn

I just used my leftover smoky souchong leaves for a rub on roasted chicken legs. They were amazing.

KiwiDelight

That sure sounds delicious! Never considered using leftover tea leaf for meat marinade.

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82

Method: Gongfu glass teapot.
No rinse. Steeping times: 20, 10, 10, 20, 45, 60

I had to admire the lovely dry leaf at the very start of the session. Twisty, half-inch, very few broken in the packet from traveling. Mostly bright gold with some browns, and very, very fuzzy. When the leaves steep, though, the gold immediately disappears, and they become uniformly chocolate brown. And throughout the session, the fuzzies just keep on coming. Each infusion is cloudy from all of the fuzzies floating around. They clump together at the bottom of each cup I pour myself.

I’m still getting over my cold from earlier this week. I tried my best to discern the aromas with a semi-stuffy nose. The dry leaf aroma has notes of malt, baked breads (notably pumpernickel), and bergamot; while the wet leaf aroma smells of fudge at first, and then roasted red peppers. Pretty sure about that last one, even though it sort comes out of nowhere, considering the kind of tea this is.

The liquor has a beautiful golden color – shining in the light, it’s like treasure. Full body, warm feeling, a consistent creamy texture and note of sweet potato as each cup cools a bit. (No need to mentions this orange tuberous plant anymore then.)

I have to take a moment to get used to the flavors – it’s been a while since I’ve had a Chinese black tea. Initially, the first infusion tastes malty and nutty, and then the sweet potatoes arrive. Second infusion is WELCOME TO FUDGETOWN. Basically. Three and four have prominent chocolate and citrus notes, a combination that reminds me of those chocolate oranges you smash on the table. There is no 45-second infusion because it was too weak. Moving on to the true fifth infusion – all sweet potatoes.

This is my first Dian Hong. Beautiful to behold, and nice to drink. Overall, this was a good first experience.

Preparation
Boiling 7 g 6 OZ / 177 ML

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Brewed in a glass, grandpa-style. I started drinking after a 1-minute steep.

This is probably one of those instances in which I taste a tea so differently from everyone else, or it’s probably this particular batch.

When I stuck my nose into the sample packet, I didn’t expect it smell like certain shengs I dislike: black pepper, beef stew, and a hint of apricot I was able to pull out from somewhere. As the leaves steeped in the glass, I smelled buttered popcorn.

The liquor is green-ish, full-bodied, cream-like, and savory. The flavor is very buttery (even near salty) with notes of Brussels sprouts, bok choy, and beans with a green pepper finish. I dislike green peppers, more so in my tea, if it’s not subtle. Not for me.

Preparation
175 °F / 79 °C 5 g 11 OZ / 325 ML
Cwyn

I love Tai Ping, though of course the top grade isn’t sold outside China. Sounds like your brewing parameters were spot on. Sorry it disappointed in the end, this can be a really good tea. I don’t recall buttery notes in the ones I’ve had in the past.

KiwiDelight

I had another a while ago and it tasted nothing like this, more like a Dragonwell. I’m still puzzled.

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To celebrate my turning a quarter of a century old, I’m having this fresh Chinese spring green with my new glass tea pot and tea tray. What else could be a better solitary way to celebrate? (Besides having a tea pet for a companion!)

Brewed with a gongfu glass tea pot. Steeping times: 1 minute, 1 minute and 30 seconds, 2 minutes, 5 minutes (supposed to have been 4…).

It’s been a while since I’ve last seen such gorgeous leaves. Shaped like silver needles, they are mostly moss-green, with some having enough soft hairs to look white-ish. Their sizes range from just an inch to an inch and a half.

The dry and wet leaf bursts with a buttery, zucchini aroma. So strong, I sneezed. After the second infusion, the wet leaf gives boiled asparagus.

When steeping for the first time in the pot, the leaves look like those from an aquatic plant. That’s not tea, that’s a living creature! One leaf and a bud, two leaves and a bud, two leaves. Vivid green.

The liquor is consistently clear – not cloudy, and also almost having no color, a very, very pale green. The first infusion is creamy, having vegetal and mineral notes, and a almond aftertaste. The second infusion goes away from vegetables and we have sugar snap peas. Sweet, sweet, sweet, very sweet – yellow warblers agree! I feel calmed yet rejuvenated. After this point, the intensity of the flavors decreases and becomes less powerful. Or more gentle, depending on your outlook. Still full-bodied, the third infusion is also sweet, though in a farmer’s market ear of corn sort of way. And in the last infusion, I taste beans.

Preparation
195 °F / 90 °C 2 tsp 6 OZ / 177 ML
Kaylee

Happy birthday!

boychik

Happy Birthday !!!

caile

Happy Birthday!

OMara

Happy Birthday!

Stephanie

Hope you had a good one!

KiwiDelight

Thanks guys! This was one of the highlights.

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Brewed Western-style in a ceramic tea pot. Steeping times: 3 minutes, 5 minutes.

Leaf: Similar to #1. Very short, a couple centimeters long. Medium browns with spots of yellow gold.
Dry aroma: different kinds of jams (red fruits), mahogany
Wet aroma: muscatel

Liquor: deep gold, medium-bodied-bodied, flavorful
First infusion – Very fruity, with a lingering apricot aftertaste.
Second infusion – Resembles a leafhopper oolong. Stonefruit-like and tangy.

Preparation
185 °F / 85 °C 1 tsp 8 OZ / 236 ML

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Bio

I began drinking tea because its complexity fascinated me. I love learning about its history, its manufacturing processes, and its place in various cultures.

Japanese greens were my first love and gateway into the world.

My favorite teas are leafhopper oolongs, pu’erh (shou and sheng), and masala chai. My favorite herbal tisanes are spear/peppermint, lavender and chrysanthemum.

I’m currently exploring pu’erh, and any Chinese and Taiwanese teas in general. I’m not much into flavored teas, unlike when I first started. The only teas I truly dislike are fruity tisanes and the ones that have too much fruit. I do like hisbiscus, especially iced.

I like to write nature essays. I’m a birdwatcher as well as a tea enthusiast. The kiwi is one of my favorite birds. I also like Tolkien, Ancient Egypt, and exercising.

IMPORTANT NOTE, PLEASE READ: After two and a half years of having an account here, I will no longer will provide numerical ratings as an addition to the review because the American school system has skewed my thoughts on numbers out of a hundred and the colors throw me off. Curses! My words are more than sufficient. If I really like what I have, I will “recommend”, and if I don’t, “not recommended”.

Key for past ratings:

96-100 I adore absolutely everything about it. A permanent addition to my stash.

90-95 Superb quality and extremely enjoyable, but not something I’d necessarily like to have in my stash (might have to do with personal tastes, depending on what I say in the tasting note).

80-89 Delicious! Pleased with the overall quality.

70-79 Simply, I like it. There are qualities that I find good, but there also are things that aren’t, hence a lower rating that I would have otherwise like to put.

60-69 Overall “meh”. Not necessarily bad, but not necessarily good.

0-59 No.

If there is no rating: I don’t feel experienced enough to rate the tea, or said tea just goes beyond rating (in a positive way).

Location

Westchester, NY

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