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
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
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
Tea club sheng (10/18). 3/17/19 – 4-5 months rest
7.4g, 100 ml gaiwan, 212F
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