TheTea

[Summer 2024 harvest]

Very nice black tea with aromas of black currants, wood, and molasses. Its texture is pretty smooth and only a bit astringent. The taste reminds me of blackberry, licorice, malt, eucalyptus, and cinnamon.

[Spring 2023 harvest]

I really like the complex aromatics of this tea as well as its bubbly mouthfeel. The cha qi is awakening as it brings a quality of presence.

Dry leaves smell perfumy with notes of spices, brownies, butter, bread crust, cherry, and flowers. After the rinse, I get hints of raspberry, wood, and petrichor, but it’s very flowery overall.

The tea is thick, warming, and mineral. Its taste is sweet, woody, and herbaceous with a peach flavour at times. There is a pungent sweet aftertaste that also bring a nectar-like flavour.

This tea has very little of that minty character compared to other teas from this cultivar. It is also very lightly oxidized. I generally like it a lot and it reminds me of a young sheng in taste, mouthfeel, and cha qi.

Dry leaf aroma reminds me of cookies, burdock, parsnip, gingerbread, Brussel sprouts, and fresh bread. Wet leaves, on the other hand, smell like stone fruits and wood.

The taste is refreshing, savoury, vegetal, and mineral with a grapefruit bitterness, but also floral and spicy qualities. Some of the flavours are like gai lan or citrus zest. The aftertaste is cooling and protracted with hints of mint and quinine. I also like the thick and creamy mouthfeel.

This is a pungent and flavourful green tea. It smells vegetal with notes of peas, rainforest, orchid, dragon fruit, and freshly cut grass. The mouthfeel is very smooth and the taste is sweet, bitter, floral, mineral and refreshing. There is a strong perfumy, cooling and a bit drying sensation after drinking. All in all, I enjoy it a lot.

Huge thanks to Martin Bednář for sharing some of this with me! This is a great tea for transitional fall weather, when it’s getting a bit chilly but not freezing cold out. My impression of this tea was that it has a fairly light roast and is sweeter than most roasted oolongs I’ve had. I didn’t realize why that is until I came here to write a tasting note, though – it literally is those things. The roast is definitely noticeable, but it tends to land with some minerality at the front of the sip and fade pretty quickly into a crisp sweetness. I’m going to steep the last of this overnight and that’ll be a sipdown!

A thick and smooth mouthfeel, as well as strong minerality give a great backbone to this tea. It has an aroma of cookies and forest, and flavours of wood, shellfish, chicory, almonds and tree sap.

Nuts, cocoa, caramel, dry peppery wood, vanilla leaning on old books, subtle touch of beetroot. Active mouthfeel, leaves a short sweet aftertaste.
A very clean and pleasant liu bao with some complexity and good aftertaste. The material is clearly higher quality than most liu bao I’ve had before and it lacks the musty storage funk of older liu bao. Would be a great introduction to Liu Bao for fans of ripe pu-erh.

This tea has a thick mouthfeel and a very pleasant taste. The range of flavours covers fruits (nectarine, berries), burnt food, malt, alcohol, tree bark, cinnamon, and others.

[Autumn 2023 harvest]

A really solid and smooth black tea. There’s certainly more to be extracted from it than I managed today. Nevertheless, I liked its profile mixing honey, wood, and berries a lot.

A very pleasant tea that delivers what I would like, but doesn’t exceed expectations.

Its mouthfeel is thick and watery. The sweet aroma takes me to a garden full of fresh vegetables and flowers. The sweet, vegetal taste, on the other hand transports me to the rainforest. There are flavours of mint, custard, edamame, tropical fruits.

Distinctly herbal, vegetable broth, a little spicy, some lime, some oolongish florality. I’m not usually a big fan of non-Japanese green teas, but this one is excellent. Very distinctive, very unlike any mainland Bi Luo Chun I’ve had, that vivid raw herbal edge is something else. I recommend grandpa-style or pushed hard, it really benefits from strong long brews.

One could say that this tea is more aromatic than flavourful, but really it is of hig hquality overall.

Dry leaves smell very pungent with notes of malt, sawdust, eucalyptus, and tomato vine. During the session, I can additionally detect a smell like chicken meat.

The mouthfeel is smooth and oily and a little astringent. Taste is bitter with flavours of citrus fruits, tree bark, and nectarines.

This tea is very savoury vegetal and smell a bit like sencha. There is no bitterness or astringency, and also very little sweetness or florals. The main note I get is fenugreek.

This is a superb black tea that is very well balanced and complex. The taste is positioned between bitter, woody, leathery notes and more fruity, sweet, and sour ones. The mouthfeel is thick and buttery with a numbing touch and a decent astringency. Aromas remind me of eucalyptus and strawberries when dry, and of gnocchi and cherries when wet.

Rou gui, and yancha in general, is just not my favourite flavour profile. This tea is no exception. Nevertheless, I would still like to drink it on particular occassions.

It is a strong tea that’s very mineral as expected. Aroma is calming and tender, mostly sweet and woody. The tea also taste like that, coupled with metallic bitterness, and savoury notes of almonds and seafood. The aftertaste is particularly strong and long-lasting. It gives a warming spicy note of cinnamon, which this cultival is famous for. The cha qi is a bit jittery and disorienting, but not unpleasant in the end.

Pretty cool tea. It is quite a savoury one with strong umami and flavours of green vegetables and fern. The aroma also reminds me of matcha, mint, spinach, leek. There are also floral and woody notes of fresh tree branches.

One of the earliest teas from this year is this fabulous Taiwanese green tea. It wonderfully blends the profiles of green Baozhong oolongs and Laoshan green teas.

The dry leaf aroma is crisp with hints of grass, dry soil, and apples. Later, it gets very vegetal and a little floral. In the gaiwan, I can smell peas, burdock, and fern.

The liquor has a smooth, creamy mouthfel and a pungent, green and buttery taste at first. There is also a decent umami and flavours of asparagus and peas, as well as some sweet wood, almost licorice, in the aftertaste. Later steeps get more, nutty, bitter and sour, which is a nice evolution to observe.

An excellent robust black tea. Intense notes of cocoa, brown sugar and roasted grain. It leaves a great aftertaste of brown sugar, rum and maybe something like roasted coconut?

Marking a a sipdown! (M: 3 Y: 83) of this tea, prepared last week in a teapot with last 6 grams I had.

Sadly, I don’t remember much, but… reading my previous notes it seems I can agree with my past self in all points. It seems it has been a wonderful tea back then and even now, 3 years after harvest too.

Finally, I have tried this gongfu; and I have just enough for one more session.

4 grams / 125 ml / 90°C

My steeping times were mostly around 30 seconds, give or take 15 seconds. This seemed to extract the most flavor without the tea becoming exhausted too quickly or the steeps being too weak.

It’s difficult to pinpoint the absolute best steep, as they were all exceptionally pleasant, warming, smooth, and creamy. The complexity of flavors, aromas, and aftertaste is remarkable, making it hard to capture everything.

However, I’ll do my best:

The flavors were delightful, with light roast, buttery tastes, and sweet honey, mixed with flower notes. There was no smoke this time. A bit of a powdery feel showed up in the later cups.

Aromas… whoa. Spring flowers — lilacs, lily of the valley, daffodils — all the notes I detected in my previous western-style steeps were present. It’s a perfect spring tea. Hints of honey were also present, along with the subtle woody and incense notes mentioned by the vendor. The incense became more prominent in the final steeps.

Aftertaste is very long. Somehow reminds me milky oolongs, which is something I would not expect in Dong Ding, especially when charcoal roasted. Refreshing and mild, mouthcoating. The final steeps tasted slightly vegetal, like cabbage and lettuce.

It was an expensive tea back then, when I was buying it. However, after this gongfu session, I can confidently say it was worth every penny.

When I came home from first working day I was in a mood for something strong, robust, roasted, warming, etc.
Decided to brew it western (heresy! for oolongs), but I definitely didn’t had mood to gongfu. It’s about +5°C (feels like +2°C), but it rains, strong cold wind gusts and puddles everywhere. Absolutely no snow and because wet tarmac, all cars are louder than usual. I hate so much this weather.

But the tea. I picked this one up on tea festival back in June. It’s from 2022, so, yep, not the freshest tea in my stash, but I thought it is exactly what I am looking for.

Seems like it was great fit — and definitely well done tea. 5 grams / 300 ml, 95°C water… unknown steeping time, roughly 3-5 minutes, maybe a bit more…

This tea, is made by Mr. Chen as well as the other one I have from TheTea: http://steepster.com/teas/thetea/103968
But this one is roasted for longer time, it’s dong ding and not Shan Lin Xi; and definitely it’s not bugbitten.

But it is unique. When I sipped it hot, the warm notes indeed appeared, roasted; even a bit smoky, sweet honey, fruits (vendor suggests peaches, I wasn’t focused enough), with long mouthfeel and interesting aftertaste. It was creamy, almost like a milky oolong, smooth and not harsh or rough at all.
As it was cooling down, those notes were still there. But the aftertaste turned more into green oolong territory, with, already mentioned, creamy, milky oolong flavours, florals in aroma — lilacs, lilies of the valley, maybe hints of narcissus, very spring-like aromas. Again, I have to say, it was smooth and distinctive, and honestly I had no idea, how this tea could be so dark… with not so oxidized oolong flavours. Definitely going to try this tea as well in gongfu style and I hope I won’t be disappointed.

The tea features a mouth-watering aroma of honey and fruit, the combination smells like some sort of candy.
It tastes of peaches, forest fruit, floral honey and gingerbread or biscuits. The body is light and the tea leaves a strong candy-like sweetness that seems almost artificial, as if from corn syrup or sweeteners.
An excellent and unique black tea.

I told you I have a mood for gongfu!

So, picked up this oolong which I picked up during tea festival in June. It was sitting there mostly because I was a bit afraid I will ruin a perfect tea somehow.

I have used 6 grams for my 125 ml gaiwan that I won’t fill completely. No rinse. Preheated gaiwan as well as the bowl I am drinking it from.

First steep was 30 seconds long. Wet leaves smell after honey, nuts and wild (and fruit tree) flowers, sometimes some roasty notes prevail, but they are nice.
The flavour notes are slightly mineral, sweet and creamy, but absolutely no astringency, instead very long smooth mouthfeel, throat coated with honey feeling

Second steep, as suggested, was shorter by 10 seconds.
Wet leaves are smelling even stronger after honey and flowers, there aren’t any nuts this time, neither the roasty notes.
Mouthfeel is very same, but longer and stronger, amazing sweetness and creaminess, stronger floral notes instead of mineral; like drinking meadow when I took bigger sip. Can’t describe it in other words, heh.

Third steep, again 30 seconds, again as suggested by vendor.
It went slightly into “oolong” flavours, very floral, not so sweet when sipping but in the aftertaste, very same with creaminess, honey-ish, bug-bitten notes, definitely. No signs of roasted/charcoal notes, maybe even almost soapy and a bit drying. In aftertaste there is something with refreshing notes though.

Fourth, 40 seconds.
Smooth, honey-ish, floral, bug-bitten flavours, refreshing aftertaste, again less sweet, more towards herbal-vegetal notes.

Fifth, 50 seconds.
Yummy bug-bitten oolong. Exactly as expected. A bit vegetal, that translates fast into herbaceous notes. Long mouthfeel is the key characteristics of this tea. Long and smooth.

6th, 60 seconds.
I won’t repeat myself, okay? A treat!

Following steeps:
90 seconds, 120 seconds, 150 seconds.

This tea deserves one’s attention for its stellar aroma if nothing else. There is so much to uncover there. Dry leaves smell of dried fruit, port wine, and earth. During the session, it becomes much more fruity and flowery.

On the other hand, I found the texture to be a bit boring for the most part. Nevertheless, the mouthfeel does have a pleasant numbing and tingling sensation. Also, after swallowing I detect a curious mixture of throat-warming and mouth-cooling sensation.

The taste is brothy and mineral at first. It has a touch of sourness that makes me think of coffee, but also a good umami. It can get quite bitter when brewed too long. The aftertaste is generally pretty strong and lasting. It is a bit abrasive and biting, and bring flavours of baked lemons and cherries.