5 Tasting Notes


This is clearly a gongting grade ripe. The tea itself is nice. It has very strong energy as do most gongting ripes. I would classify this as a wood/ slightly bitter ripe which typically tells me the material in it is good. It’s thick as well and has some room for growth as far as the aging process goesZ although I imagine with the right type of storage this would age wonderfully!

Flavors: Bitter, Thick, Wood

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Tea: Premium Grade Dragon Well
Vendor: @thistea
Harvested: Spring 2020
Origin: Da Fo Mountain in Zhejiang Province, China

I tend to drink Longjing brewed western or grandpa style usually. This time I brewed it in a tea infuser bottle that my family got me for Father’s Day. I used 3 grams of leaves to 175ml of filtered tap water at 190 degrees F and got 4 solid infusions at 2, 3, 4, and 5 minutes.

Just an incredible aroma on this one. A rich, full aroma of buttery steamed spinach with roasted chestnuts filled my space. That nuttiness was strong in the cup and was the main attraction for me. A broth with the best of all worlds, savory but sweet, and slightly bitter, vegetal and nutty. I could drink this tea every day and be happy.

Flavors: Chestnut, Nutty, Spinach, Sweet, Vegetal

190 °F / 87 °C 2 min, 0 sec 3 g 6 OZ / 175 ML

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Scent of Dry leaf: dry and sligt tabacco(what you would expect from a silver needle) Appearance and scent of wet leaf: this has me confused, it smells sweet but i cant identify similarities with another thing, closes to cane sugar i will say Brewing method/time/temp: 1 st infusion i did 195 35 seconds. But second infusion i did 212 35 seconds. Taste- slightly sweet for first i fusion. More sweet the second infusion

After this, altough it was a good tea, i decided to put in a tall glass and see how it does grampa style(which is how i have been doing white needles in the past) Once you do this you can see all the little tea hairs separate and swim around, which is really relly relaxing. Taste- whith this it will vary since its less precise, my first cup was a lot more alive than the teapot generated, it is still sweet, but it also has slightly black peper spicy notes. Silver needles really is something special, i love it.

Overall, i recomemd this tea, is great

I kept drinking after writing the review and the longer it is in the water the creamier it gets, this is actually amazing.

Flavors: Creamy, Sweet

195 °F / 90 °C 0 min, 30 sec

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drank Anji Bai Cha by Thistea
5 tasting notes

Appearance and scent of wet leaf: smells similar to a sencha i habe had in the past Brewing method/time/temp: 1- 170F 10sec+

Taste- first is really smooth, I did brewed really light (about 2-3 pinches in 110ml) but that’s how i like my greens. I will say it is less grassy than it is vegetal, but i cant pinpoint a specific one. All i can say is that it taste really similar to a sencha i had in the past, but better IMO. The second infusion has a lot more color and a lot more vegetal smell. The leaves are maintaining their silver shape and that looks really good. I will brew this at work and see how my coworkers like it as is so smooth that i think the way i brewed is soft enough to be beginner friendly. 3rd infusion-even stronger 4th infusion- doesn’t smell as strong, bur taste similar to the second infusion.

Overall, I recommend it as i will say it’s around the highest quality greens i have had.

Flavors: Vegetal

170 °F / 76 °C 0 min, 15 sec 2 tsp 4 OZ / 110 ML

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