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drank Ye Lai Xiang by Langgasstee
947 tasting notes

When I visited the Länggasstee tea house in Bern, I wanted to also grab one of their teas to bring home, and this is the one I chose. It’s a really nice Dan Cong that is neither too fruity nor too flowery, just the way I like it. It has medium bitterness and astringency, and a very long-lasting and complex aftertaste that is quite floral.

The aroma is indeed perfumy and flowery from the get go (narcissus, honeysuckle), but there is a hint of spruce wood as well. The taste is somewhat sweet and woody in the first 4 steeps with notes of fir, tree sap, and nectar. I also like the plump and active mouthfeel. Second half of the session is more fruity with flavours such as apple and juniper. The aftertaste brings further dimension with its savoury (yeast, butter) and floral aspects.

Flavors: Apple, Berry, Bitter, Butter, Fir, Floral, Flowers, Fruity, Honey, Honeysuckle, Mineral, Narcissus, Nectar, Perfume, Sap, Sweet, Yeasty

205 °F / 96 °C 0 min, 15 sec 6 g 4 OZ / 110 ML

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From the EU TTB – Round 3

I came across this one at the bottom of the box last night. I’ve had some good experiences with Chinese black tea recently, so I’m delighted to have the chance to try another. Since I’m brewing this one at work, it has to be western style, so I used 1 tsp of leaf and gave it 3.5 minutes in boiling water.

The scent while brewing is lovely – malty, a hint of stone fruit. To taste, it’s even better. The beginning of the sip is sweetly malty, which then deepens into a delicious, almost yeasty, baked bread flavour. There’s a light fruity note right at the end, maybe apricot, and a smooth, almost caramelly finish.

I really enjoyed this one. It has a lot of the characteristics that I enjoy in a black tea, was flavourful and deliciously smooth to boot. The more Chinese black teas I try, the more I’m encouraged to continue trying. Long may the journey continue!

Boiling 3 min, 30 sec 1 tsp

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