1406 Tasting Notes

drank Osmanthus Fragrance by One River Tea
1406 tasting notes

Thin body and very mineral without the depth of flavor I want from dancong oolong. Three steeps in I did get a mild generic stonefruity aftertaste followed by a very nice cooling sweetness. Too drying for my likes. After 4 steeps, the leaf went into the fridge for cold brewing.


Flavors: Acidic, Astringent, Drying, Honey, Mineral, Peppermint, Sandalwood, Stonefruit, Thin, Woody

Boiling 0 min, 15 sec 6 g 4 OZ / 110 ML

Hey Leafhopper, I’m really curious about how you perceive this tea! Have you tried it yet?

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Leafhopper, I don’t know if this is an intentionally smoked tea. If it was roasted with a wood fire instead of in a machine, then maybe that accounts for the lingering campfire aroma and taste. It’s a moderate smoke for me.

The tea is somewhat weak. I don’t mean thin in flavor but there’s not quite enough volatility to the aromatic compounds. It’s rather earthy tasting with a muted earthy-smoky-buttery-citrusy aroma, a bit of bite in the throat and muddled aftertaste that most resembles buttery osmanthus. Overall, for some reason, reminds me of a Japanese black tea.

Decent tea, though not a standout lapsang souchong. I have been spoiled by Old Ways Tea’s Wuyi black teas :$

Flavors: Biting, Brisk, Butter, Campfire, Citrus, Citrusy, Dark Wood, Drying, Earthy, Fruity, Grapes, Honeysuckle, Juicy, Menthol, Osmanthus, Potato, Pungent, Tannin, Varnish, Wet Earth, Woody

205 °F / 96 °C 0 min, 30 sec 3 g 2 OZ / 60 ML

Thanks for confirming this is a smoked tea. I also thought it lacked oomph compared to other lapsangs.

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Unsealed the last 50g packet of this tea that I hoarded a few years ago. It’s a 2017 harvest and still tastes magnificent!

Not much attention paid like today’s white tea… There is some change with age, though very little. Honey with a hint of butter, cardamom, clean-sweet peppermint, dried cut grass, balsam wood, roasted walnut, black sesame seeds, background roastiness. And I think I get that grilled pineapple Daylon got as a fruity midtone. All the tastes translate into the aftertaste, where they also meet with a grassy peach skin. Eventually a very strong returning sweetness from the throat. I’m not usually a fan of Taiwanese roasted oolong but this one is something special.

Flavors: Butter, Cardamom, Cut Grass, Honey, Macadamia, Medicinal, Nutty, Peach, Peppermint, Pine, Pineapple, Roasty, Sesame, Sweet, Walnut, Wood

Boiling 0 min, 30 sec 5 g 4 OZ / 110 ML

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drank Wild White Tea by Georgian Tea 1847
1406 tasting notes

Yesterday I put some dispenser hot water into my glass thermos and let it cool. Put the steeping basket in full of leaves for several minutes and drank 3/4 of the way down. What a light tea! Barely any taste, sweet water but pleasant. Went back to dispenser to refill. Realized I never put the leaf in the steeper basket to begin with.


So a redo today! And I don’t think I let the water cool at all, so it was pretty hot maybe 195F? Not much attention paid but holy moly is there a difference! It’s perfectly silky and oily-spring water?, with a gentle taste that ashmanra described as sun-warmed hay in her later steeping. I’d also say flax seed, which is a note I picked up on in another Georgian white tea Martin gifted me. Honeyed undertone. This is really good and I will come back with a more detailed note before this leaf is gone.

Flavors: Honey, Hot Hay, Meadow, Mineral, Oily, Silky, Spring Water

4 g 14 OZ / 400 ML

LOL! The emperor has no tea! At least it was good when you finally steeped it. I had a good laugh.


I am glad your second steeping event was successful!

Martin Bednář

I find the flax seed note so unique for a tea.And I am not sure if I noticed it elsewhere than Georgian teas?!


Hahaha, this made me feel in good hurr-durr company this morning!

And flax seed, wow!


Goddess of goofs here. Got a good giggle.


Stuff like that never happens to me. (Fingers crossed behind back.)

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Drank through a whole bag at work save for this last 3.5g had at home

Sharp, strong and sunny like the fiery yet discerning marigold-faced goddess of the golden mountains. Big pickled ginger heat-cool in chest.

Flavors: Astringent, Bread, Cedar, Chili, Cinnamon, Cocoa, Dry Leaves, Geranium, Ginger, Juicy, Lemon Zest, Lemongrass, Licorice Root, Malt, Marigold, Meringue, Mineral, Oily, Pollen, Resin, Spicy, Spring Water, Straw, Wheat

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Very, very good, though a touch too perfumey and ‘bitter greens’ for my taste. As with most green oolong, I’ve taken a liking to bowl brewing and prefer so over preparing in a little pot. Will come back with more later.


I need to try bowl brewing. It sounds so peaceful. Do you make really small amounts and steep briefly or use things that stand up well to grandpa style?


Same as grandpa, really. I use a 300mL rice bowl and leaf about as heavy as I would if western brewing in a cup, so about 1g:100mL eyeballed.


Let it sit until cool enough to drink, top with hot water as needed.

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drank Red Jade Black Tea by Wang Family Tea
1406 tasting notes

Argh, I didn’t take notes. Prepared the same and in same pot as Floating Leaves’ Ruby 18 Black. I recall this being more muddled in taste and a little more astringent and tannic especially later; darker forest floor vibe but not nearly as strong as in The Tea’s Yuchi Competition Grade Ruby 18 Black Tea. Plenty of tomato-malt and wintergreen for me though :)

Thanks again, Leafhopper!

205 °F / 96 °C 3 g 4 OZ / 110 ML

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drank Jade Leaf Monarch by One River Tea
1406 tasting notes

This dancong oolong is truly like a pleasant introduction. A warm smile, some lighthearted conversation, nothing too deep, almost entirely inoffensive. Silky, lingers for a bit but without the magic that makes one remember every word exchanged and every sparkle in the eye. One River Tea calls this a humble tea; I agree. For a dancong, this has to be one of the gentlest I’ve tried.

Thank you, Leafhopper :)

Flavors: Citrus Fruits, Citrus Zest, Clove, Coriander Seed, Ginger, Herbs, Honeysuckle, Juicy, Melon, Roasted, Silky, Spring Water, Strawberry, Wet Rocks, Winter Honey


Silky, gentle, warm…humble. Sounds very nice!

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drank Zijuan Hong by Daxue Jiadao
1406 tasting notes

Beautiful tea and energy. Feels like a silky sun-dappled forest with the scent of mushrooms pushing up from the ground. Is this what hawthorn fruits taste like? Each cup that comes to my lips mixes with the scent of patchouli on my wrist. It’s a grounding combination. Makes me feel very present.

Thank you Leafhopper <3

Flavors: Clean


I’m glad you enjoyed this tea as much as I did! I got lots of jammy fruit plus that musty/mushroomy note you mentioned, though I would have described it as hay-like. I need to make a note on this tea before it’s gone!

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drank 1992 TieGuanYin by Liquid Proust Teas
1406 tasting notes

31 years old tea.

Woody-sweet aroma.

Dusty nuts taste and some molasses-honey-plum sweetness that lingers.

Definitely cool in mouth.

As far as old Chinese oolong go, I’d rather drink the funky stuff that tastes like soy sauce. This could be a Taiwanese tieguanyin, though.

Flavors: Dust, Honey, Mint, Molasses, Nuts, Plum, Spring Water, Sweet, Thin, Wood

Boiling 1 min, 30 sec 5 g 7 OZ / 200 ML

I can’t decide if soy sauce flavored tea sounds delicious or too weird for me. Maybe I’d be fine with it if it had an appropriate name and description so it wasn’t a Smoove Cocoa type surprise…expecting chocolate and getting weirdly oily mushroom soup is off-putting.


‘Soy sauce’ teas are worth a try! Smoove Cocoa did feel like a bait and switch but that’s the nature of tastebuds and marketing. Just glad some people enjoyed it.

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Eventual tea farmer. If you are a tea grower, want to grow your own plants or are simply curious, please follow me so we can chat.

I most enjoy loose-leaf, unflavored teas and tisanes. Teabags have their place. Some of my favorite teas have a profound effect on mind and body rather than having a specific flavor profile. Terpene fiend.

Favorite teas generally come from China (all provinces), Taiwan, India (Nilgiri and Manipur). Frequently enjoyed though less sipped are teas from Japan, Nepal and Darjeeling. While I’m not actively on the hunt, a goal of mine is to try tea from every country that makes it available to the North American market. This is to gain a vague understanding of how Camellia sinensis performs in different climates. I realize that borders are arbitrary and some countries are huge with many climates and tea-growing regions.

I’m convinced European countries make the best herbal teas.

Personal Rating Scale:

100-90: A tea I can lose myself into. Something about it makes me slow down and appreciate not only the tea but all of life or a moment in time. If it’s a bagged or herbal tea, it’s of standout quality in comparison to similar items.

89-80: Fits my profile well enough to buy again.

79-70: Not a preferred tea. I might buy more or try a different harvest. Would gladly have a cup if offered.

69-60: Not necessarily a bad tea but one that I won’t buy again. Would have a cup if offered.

59-1: Lacking several elements, strangely clunky, possess off flavors/aroma/texture or something about it makes me not want to finish.

Unrated: Haven’t made up my mind or some other reason. If it’s pu’er, I likely think it needs more age.

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Sonoma County, CA

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