509 Tasting Notes


Drank this tea immediately following the no roast milan maocha. Educational tasting session.
26 Hour roast. I underleafed this tea because I was wary of the roast. Still western brewing, 1-2 min, 3 steeps, 200-205F est. I didn’t drink this as quickly as the last.
Dry leaf: Twisty, but roasted. Smell: roasted, nuts
Taste: roasted, sour – ok. The roast level on this is okay, it’s not as deeply roasted as some oolongs I’ve been having lately. Roast is well done and compliments tea well. Creamy and coating. Deeper, darker flowers, like a darker amber, honey, and fruit. Still getting the tingly, floral, creamy. Roasted creamy aftertaste.

Of the two, I like the ‘unfinished’ better, but this tea is well done and the roast level works for me. I’ll need to try this in a gaiwan to see if my first impression is accurate.

Flavors: Creamy, Floral, Fruity, Honey, Nutty, Pleasantly Sour, Roasted

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I’m drinking the March tea club on time. This tea is super fresh (picked late Feb 2019).
Dry leaf has lots of stems and leaves that remind me of white tea. Smells of linen and looks unfinished. According to the info, this tea is in its natural state after processing, with stems and large leaves. It’s missing the final roast. Considered unfinished product and would not normally be available.
Drinking this western today. My variable temperature kettle broke, I have have one that just boils right now.
3 steeps, 1-2 min, approx 200F
Aroma – waft of wood, floral. Taste: floral, orchid, tingly, creamier as it cools, initially it had no depth, super-floral aftertaste
I enjoyed this educational tea.

Flavors: Creamy, Floral, Green, Orchid, Wood

200 °F / 93 °C 1 min, 30 sec

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drank 2016 Hot Brandy by white2tea
509 tasting notes

I had a sample of this that I finished. This is new cake.
212F, 6.5g, 12 oz
4 steeps: 2min/2/3/5
Malty, hay, sweet, creamy. The later steeps were better due to lower water temp (200F). I like this. Solid combination.

Flavors: Creamy, Hay, Malt, Sweet

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2016 Spring, sipdown.
205F, 2min
green, creamy, floral
Kind of typical green oolong

Flavors: Creamy, Floral, Green

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Sipdown. I really liked this tea at one time, but the 2nd bag I had was much too spicy. Way too many red pepper flakes. So while I had milk, I powered through the last of this tea!

5 tsp to giant 20 oz mug. 190F 4 min. Milk to cut spicyness & honey. As a latte, this works ok. Still pretty spicy, cinnamon, little bit of cocoa, but the spice is overwhelming to where it’s all I can taste. 2nd steep is less spicy, but only just okay. I even sorted out a lot of the pepper flakes. Tea was drowned out under the heat.

Flavors: Cinnamon, Cocoa, Spicy

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212F, 2min, 12 oz
Dry leaf smells like sweet potatoes. Big twisty leaves.
Yammy, sugar, thick and coating, plums?
Long lasting (at least 3 steeps), big flavors, great black tea! I really enjoyed it.

Flavors: Plum, Sugar, Sweet Potatoes, Thick, Yams

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drank 2018 F_D_T_ by white2tea
509 tasting notes

Tea club sheng (10/18). 3/17/19 – 4-5 months rest
7.4g, 100 ml gaiwan, 212F
1 rinse
time: 9s/10/15/20/15/10/15…
Really young sheng. I didn’t get hit with too much bitterness until I pushed steep time up to 20s.
Flavors: green citrus, apricot (was the most prominent and enduring flavor), later steeps had a bitter edge, with a thicker soup, bittergreens, green.
I think it’ll be interesting to see how this one changes with time.
I need to figure out better storage than a shoebox in the living room.

Flavors: Apricot, Bitter, Citrus, Green, Thick


I recently bought a big stoneware crock (after reading Cwyn’s blog) from the hardware store. Topped it with a terra cotta pot saucer big enough to fit the diameter. The fit of this lid isn’t perfect but that allows a little air exchange.
Hygrometer/thermometer inside. Pour a thin layer of distilled water on top which slowly seeps through the clay and keeps the humidity at a constant 65-70%. Just need to put the whole thing in a warmer part of the house.


Thanks! I need to try something. The low humidity during midwest winters isn’t doing my tea any favors.


I spent about $65 on that 3-piece set up. 5-gal Ohio Stoneware crock, 12-in terra cotta saucer and a non-electronic meter. Chose it mainly for simplicity and functionality. Each piece can easily be repurposed if this method of storage doesn’t work to my liking or, glorb forbid, I stop drinking puerh and sell off my stash. Hope you find something that works for that dry winter air.

Mastress Alita

The air in Idaho is extremely dry; no humidity at all. I don’t really have the space to try to set up a pumidor, though.

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drank 2018 Baimudan by white2tea
509 tasting notes

From the tea club:
212F, 12 oz, 2 min
Creamy, thick, almost a little green

It almost feels not old enough.

Flavors: Creamy, Green, Thick

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Sipdown. Backlog
This tea suffered from being open to air for a while.
190F, gaiwan
lilac, floral
I don’t think I drank that many steeps of this.

Flavors: Floral

Daylon R Thomas

I wonder if it’s gone the wayside with age. I loved it when I had the sample you gave.


I think so. My previous tasting note (& yours!) were so different.

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Sipdown. Backlog 3/3/19
200F, 2 min, 12 oz
I don’t like roasted teas that much. The char and sour flavors I get from them just don’t work for me.
Roasted, sour

Flavors: Char, Roasted, Sour

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I started my tea journey with Stash/Celestial Seasonings tea bags years ago. All loose leaf, unless I’m sick or traveling.

I like black, oolong, white, herbals, and raw/ripe pu’erh. I don’t drink green tea often.

I play video games, read, and do pottery. My current favorite tea mug is one I threw and glazed.

I generally review teas twice – initial and final steeps.

My cupboard is completely out of date. I have a spreadsheet that has 250 teas, but is also out of date. And tea all over the living room that hasn’t been logged anywhere!

85-100 are teas that I loved and want to keep in stock.
71-84 are teas that are good. I may or may not get them again. Source for daily drinkers/work teas.
60-70 are teas that I didn’t like. I’ll finish what I bought.
Anything less than 60…nope.



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