35 Tasting Notes
When buying this I thought it was actually made with rice, not noticing that it was in fact a sort of herb. After tasting it, I’m glad it wasn’t because the taste is better than I could imagine coming from rice. The sweetness of the herb works well with the earthy background of the puer and it somewhat reminded me of the taste of buttered popcorn. I don’t count my steeps, but I was still getting some pleasant taste while the brew was starting to become close to clear. I look forward to try the other teas in this set, because this one made a great impression.
Grassy with nutty sweetness. The grass taste is a bit stronger than I would prefer, but not so dominating that it becomes distasteful. I think this will make a good daily drinker green, and I’m just about out of the sencha I’ve been drinking.
Flavors: Grass, Nutty, Sweet
Dry leaf has a somewhat fruity smell. Wet leaf reminds me somewhat of dried apricots.
First steep liquid is golden yellow.
The taste starts out fruity and sweet. On later steeps some smokiness comes in as well as some sourness.
The dry leaf smelled citrusy to me, but once the hot water hit it a strong chocolatey aroma hit me in the face. As I continue to steep it has gotten fruitier. Later still I’m getting something that smells like pumpkin pie. I think a sort of nutmeg/cinammon taste. I’ve never encountered that in a tea before.
I’m pretty sure this is my first time drinking a rock oolong. It starts out very roasty and minerally. I prefer sweeter, brighter flavors so I wasn’t a fan of the start but a light sweetness and fruitiness comes in on later steeps and I liked it more.
It’s my time to try the infamous pickle tea. The vinegar smell was obvious upon opening the bag. I was worried it would be overpowering in the cup, but with a steep on the shorter side I found it to be somewhat enjoyable. I don’t think I’d buy more of this tea, but I’ve enjoyed the few cups I had, possibly more due to it’s uniqueness than a particularly pleasant taste.
The dry leaf actually smells like rum or brandy, which is something I’ve never smelt in tea before. Leaves are like fannings so infuse quickly. I opted for shorter infusions than the recommended 1 minute. During tasting, the rum is less overpowering and very pleasant, with some wood and spice alongside.