49 Tasting Notes

80

Last month, again as part of my Summit sampler, and not a huge black tea drinker, I tried the Yunnan Gold Buds. What a treat!

I don’t recall the specific impressions, but remember clearly the lovely reddish-yellow color glowing in my double walled bodum glass mug. I hate to make this comparison, but not very experienced with black chinese tea, recognized the flavors I’ve known to be served in chinese restaurants, but lightyears apart in complexity. I know that really betrays what a novice I am with black tea, but it is what it is.

I brewed per the instructions on the package (boiling water, 4-6 mins??) and found this tea to be quite enjoyable. It packed a mighty caffeine kick as well. Drinking it after dinner just before heading to a Cirque performance, I found myself quite chatty on the ride to the theater. Probably a good one for serving with a meal, either lunch or dinner.

This is a very special tea. Showing how remarkably different teas can be, I think I would love to introduce this as part of a sitting, paired with their Tie Luo Han.

Preparation
Boiling 4 min, 0 sec

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78

Another part of a very affordable sample pack put together for me by Summit, I enjoyed the Green Pine Needle tea a few times. At the time of this posting (and when I was received it), this tea was not listed on the Summit Tea web site and had to be requested. Their standard Green Pine Needle, where some of the description on the product page is borrowed, is however.

It’s been a while since I tried this tea, before I joined Steepster, but here’s the notes I kept:

Both times I’ve brewed it in a similar fashion to Longjing, but at a lower temperature, per the instructions on the package. I found it a light, wonderfully present tea, with smokey qualities, a bit of grassiness, and a generously tingling and lingering mouth feel that remained on the tongue for quite some time. It was subtle, like some of the white teas I’ve enjoyed.

I had to be careful to not overbrew the tea. The first time I brewed it I left no root, the 2nd time I left a root. I prefer no root, otherwise it lended itself to, what I assume is, tannin astringency.

Caffeine wise it was balanced and enjoyable. Not very noticeable. My wife tried it too and enjoyed the “smokey” taste. I recall the color was clean and attractive, lending more towards yellow than green.

Overall I’ve found the visual appeal of most Summit Teas, to be pronounced and quite attractive. They yield surprisingly vibrant colors that are a joy to behold.

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55

This is certainly a tea you can over brew. Unlike some teas, in my experience, once it goes bitter, no amount of additional water will dilute and save it. Treating this like a traditional Longjing Dragonwell would be a mistake. I prepare this tea in my double wall glass tumbler using about 175 °F water. Most of the time I leave a root with my Longjings. In my opinion, as with the other Laoshan greens that I’ve tried, this needs to be fully decanted.

I think Verdant Tea’s brewing instructions are spot on, and see why they include a demonstration video. This tea is finicky. The 1 min steep recommended in the written instructions? I’d venture to say even that is a bit too long. As you’ll see in the video, he’s working in seconds, not minutes. Also if you wait for the leaves to drop, which I found was very slowly (if at all), you’re again asking for trouble.

It’s certainly a beautiful tea to look at, both the dry and wet leaves. The color of the brew is lively and vibrant. It shares many of the qualities of the Laoshan Greens that I’ve tried, though the pan firing Dragonwell preparation introduce a bit of cinnamon nose and first taste impression. But honestly, I’m not going to go into more detail here because I’m just generally put off by this tea.

I’ve wanted to like it. I had the same reaction to the previous Autumn Dragonwell Laoshan. I respect Verdent and appreciate what they offer and how they operate. But, in the end I think this tea is just too much work. I believe you can get a wonderful result under certain circumstances, but I’ve been more disappointed than rewarded. Maybe I lack patience. Maybe I just prefer a tea that’s a bit more forgiving.

Preparation
175 °F / 79 °C 0 min, 30 sec
Mark B

Anybody interested in a trade? I’ve got a 1/2 oz. left and don’t intend on drinking it. It appears some people really like Dragonwell Style Laoshan Greens, so here’s a chance to try something that’s in low supply and fairly pricey.

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96

I just love this tea. That it’s been on clearance, and I was able to squirrel away 4 oz. for a very reasonable price, makes it all the better.

I originally was introduced to it through Verdant’s Green Tea Sampler, also a good value. At the time it was 3 teas: this Laoshan Green, Dragonwell Style Laoshan & a Sun Dried Jingshan Green. The latter and Dragonwell didn’t work for me so much, but this one really grew on me.

I think Verdant Teas require one to slow down and pause if you want to truly appreciate what they have to offer. Drinking as much tea as I do, it’s easy to fall into the routine of just brew and drink. But like mindfullness meditation, when I’ve steeped a tea as exquisite as this, I have to pause and breathe into the moment.

My preferred method for brewing this tea is in my glass tea infuser. The infuser is a 12 oz. pitcher with inner glass cup. One brews the tea in the inner cup and then you slowly lift it out. Pulling the inner cup upward creates a vacuum and the brewed tea drains into the surrounding pitcher through small slits at the bottom. The yield is about 8 oz. of tea per steep.

I follow the Verdant instructions and brew this tea with about 175 °F water. Sometimes the temp may be a little lower, as low as 165-170. Either way the results are satisfying. I introduce about a teaspoon and a half of tea on top of the water, and using glass allows one to really observe the tea as it drops, unfolds and lightly dances.

I can’t tell you exactly what the brewing time has been. I’ve mostly based my timing on color and the action of the leaves. The first steep is probably about two minutes or less I’d guess. Most of the leaves settle immediately, while about a quarter remain stubborn on the top. The lower leaves start unraveling, expanding and stretching out, while the color reaches a lovely yellowish green glow (but not too deep). After a few of the stubborn upper leaves begin to descend, I decant the resulting infusion.

And what a lovely result it is. To borrow from Verdant’s description, there was indeed a similar mouthfeel one might get from a smooth matcha, as well as kind of grassiness, but less like wheat grass and more like rich butter lettuce. I get this whole “green bean flavor” people talk about with Laoshan greens, and I particularly appreciate it here. As far as there being any chocolate notes, I’m afraid they are lost on me.

The way I brew it, there is a wonderful back of the mouth tingling and mild memory of astringency. If there’s any bitterness, it goes by a different name here. Finally my palate is left with a subtle lingering sweetness, almost saccharine, if saccharine was a good thing.

The subsequent steepings (upwards of 3 or 4) continue to expound on what’s been introduced. I tend to steep shorter on my second steeping, as I find the wet leaves, after sitting between cups, are fairly ripe to steep. The vegetal qualities begin to wain and each infusion tends to get dryer for me. With that the mouthfeel grows more intense, going from softer and rounder in it’s feel to more vibrant and alive. The tingling on my palate expands from the back of my tongue and spreads around the periphery, leaving me wanting more.

The caffeine punch is so far from a punch, and much closer to a warm hug than anything. I’m gathering the theanine content of this tea, if tested, would be fairly high. I’m left alert, and aware, but calm and relaxed. For an “Autumn” tea, this is somewhat contrary to my understanding of theanine being higher in spring teas, but I’ll leave that to the scientists.

The 3rd steep usually means reheating my water, which then requires me to bring it back down to temp by pouring it back and forth from the pitcher to my drinking glass. My steeping time returns to about 2 minutes, but I depend more on smell now. As the tea is fully expanded, the color is hard to identify at this point. When decanted it retains it’s glow.

The experience of the 3rd and 4th steepings verge on a totally unique new tea, and that’s one of the characteristics I love about this Laoshan Green; such a complex profile. These latter steepings retain the subtle sweet aftertaste with every sip, but just grab hold of your taste buds and pull on them. A grassy nose remains, but it’s more about the dry notes which feel as though they are wringing my taste buds out. Here, a kind of bitterness might enter the equation, but I don’t mind. Combined with the mouthfeel and physical play on my tongue, it all comes together.

24 oz. yield, over multiple infusions, from about a teaspoon and a half of tea, is pretty good in my book. I’d dare say 32 oz. but maybe that’s pushing it. I’m happy to push it.

Preparation
175 °F / 79 °C 2 min, 0 sec
Mark B

This review is for the 2011 harvest.

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drank Songyang White by Verdant Tea
49 tasting notes

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60
drank Pear Luna by Teavana
49 tasting notes

I have to admit. This is a guilty pleasure. I know, I know. People aren’t really fans of this tea, but I like it. I almost didn’t review it here, but for the sake of transparency, I thought I’d be real.

I use to shop at Teavana, until the hole they were burning in my pocket got too big and I smartened up. Every now and then when I’m on the road I’ll stop in if I have no other place to restock my tea supplies. For the most part I’m not a big fan of their products. But this isn’t a review of Teavana.

When I was just wetting my feet in the tea world, Pear Luna was one of my side teas; a little afternoon or early evening indulgence. There’s a lot of overt stuff going on with this tea and you can get quite a few steepings for your leaf. Honestly I haven’t drank it in a while so I’m afraid I can’t offer more detail. I remember the strong fruity/floral scent both dry and brewed, the rose and pear, or was it the peach? Now more familiar with white teas, I don’t recall any of that flavor. I’m pretty sure it was overwhelmed by all the other business going on.

Take care the water is not too hot. Instructions call for 175 °F. Hotter temps I found led to more bitter astringency. It can be overbrewed, so I erred on the side of a shorter steep. Anything over 2 minutes and I think you’re in trouble. This is not a tea you just want to pour boiling water over.

The dried fruit has some sugar in it already, so beware. However, a little agave or rock sugar can make this tea quite satisfying. With sweetener or without, this is a big, silly, flowery tea. Not much subtlety about it.

Don’t go into it with your expectations too high. Play around with cooler temps and shorter steeping time and you might just like it!

Preparation
175 °F / 79 °C 2 min, 0 sec

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90

I’m drinking the Fujain Wuyi Shan Tie Luo Han. It’s a bit of a gamble at 930PM, as I don’t know how the caffeine will hit me, but I am absolutely floored by the dry, unbrewed smell of this tea. I followed the brewing instructions, using double walled glass and one heaping teaspoon to about 8oz of water. I allowed the water to settle from boiling and then poured a few ozs for a quick wash and then did a 4 min steep. The nose remained just as tantalizing after steeping; somewhere between buttery popped corn, with hints of fruit, like dried pineapple. The color is exquisite, a luminous melted butter, lemon gold. The taste is lightly thick and coats the tongue, with floral notes that are hinted at in its bouquet, but more pronounced in tasting, with a mild astringent finish. I got no grassiness, or hay type qualities.

In writing this I feel an alertness coming on that I may regret… We’ll see how long it lasts, but it does appear not to have the caffeine “up” that are often balanced out so well in greens. I’d probably be well served to save this tea for afternoons after a meal. I’m enjoying this so much tonight though, I have to see what subsequent steepings yield.

The aftertaste and lingering flavors leave a memory on the palate that is long lasting. There’s a brightness to the edges of my tongue, not quite tingly, but alive. The second infusion yielded a slightly lighter color, leaning more toward lemon than gold and lays off the buttery nose a hair. The mouth feel thinned, but the complexity remained, if not more even in its tones. Where the first steeping just knocked me out and left me reeling, this second infusion was much more civilized and the flavors extended themselves more as the tea cooled. It truly creates an elixer and one I hope to share with other tea drinkers.

The third infusion continues to be enjoyable, transforming in a subtle and most enjoyable way. I imagine if prepared in a Gaiwan, it would be spectacular and yield many small cups, but I neither own nor really know how to use one. This tea just gets more and more interesting and subtle with each steeping. 4 steepings and it is still quite drinkable. I am going back for a 5th!

Preparation
190 °F / 87 °C 4 min, 0 sec
Spoonvonstup

Yum! I’ve usually found Tie Lo Han to be characterized by masculine smoke.. and really just that.. so this sounds like it was really fun. Love all of the textures and colors in your description.

Mark B

I liked it so much I bought a mess of it. Maybe some day we can swap…

Spoonvonstup

Sounds like fun! If you’re ever in the mood, just send me a PM. My “cupboard” is ridiculously out of date and incorrect, especially since most of my tea is brand-less crazy samples, but it’s fun to share.

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94

A small packet of this Matcha came as part of sampler put together for me by Summit. Not for nothing, but I’d never seen Matcha listed as “Ceremonial Grade,” so I set it aside, assuming it was something special.

Every now and then I make myself a little guilty pleasure; a late night almond milk matcha green tea latte. Now mind you, I’ve got some Bird Pick matcha that I use for this, it’s not particularly good and almost always bitter, but mixing it into a latte works. While I was prepping it I got to thinking about this “Ceremonial Grade” Matcha sample I had. On a whim I thought I’d make up a nice little pure cup and see what it was all about.

About 6-8 ozs of 150F H2O and a half teaspoon of tea (sifted through a fine mesh) whisked up to a nice froth. Such a lovely emerald color & fresh, bright, lively clean taste. No bitterness, just pure green goodness. I don’t pretend to be a Matcha connoisseur or anything, but that cup knocked me out.

I must have been way out of the loop, or don’t know any better, but I will be comparing all other Matcha to this from here on out.

Preparation
150 °F / 65 °C
Mark B

I’m looking at the “similar teas” generated by Steepster. I guess “Ceremonial Grade” is pretty common. I still dig this matcha. It may not be as bright green as some of the others out there, but it sure makes an emerald tea with a bright lively flavor.

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73

My quest for an affordable everyday Dragonwell has landed me here. This is a good value Longjing, though nothing particularly special, that still lends itself to some of the complexity of higher grades I’ve tried. I purchase mine at the Pasadena, CA storefront and the photograph here is a good representation. The tea itself is partially broken, with a few full leaves and a very small amount of white lump. Though not as esthetically pleasing to watch brew as a higher grade full leaf, the resulting liquor is fairly good, though a bit cloudy. I start my day with this Longjing.

I first pour just boiled water directly into my 16 oz glass tumbler, after a few moments I then transfer the water to a 16 oz single wall glass mug. I introduce 3 generous teaspoons of tea to my empty, preheated tumbler, swirling it about the empty, but moist container, enjoying the telltale toasty aroma with hints of cocoa. When my glass mug is hot to the touch I find I’ve reached a good brewing temperature for this tea (about 175-180℉). Introducing a few oz. of water to the tumbler, I then swirl the tea gently, evenly wetting the leaves and enjoy the fragrance again, which introduces a richer nutty, walnut quality. Transferring the remainder of the water to the the tumbler, I allow the tea to steep for about 2 more minutes, or whenever the leaves begin to descend to the bottom of the glass. Mild agitation, literally picking up the tumbler will sometimes coax this process along. I decant the resulting tea into my preheated glass mug, leaving a nice root, enough in the tumbler to keep the leaves covered in water.

The first brew, as I said is cloudy, but has a nice golden color with slight hint of green. The taste profile represents many of the common traits one would expect from Longjing, soft, rich, toasty flavor, with a somewhat viscous mouth feel, but it also presents a nice combination of mild, tingly astringency, with a underlying lingering sweetness that reveals itself.

The second brew, less cloudy, I find the most satisfying. I fill my mug with the previously boiled water (or reboiled, if I’ve waited too long), allowing it to heat the glass a bit. I use this to fill the tumbler. The root has usually sat for a while while I enjoyed the first cup. Therefore I reduce the brewing time to about 1 minute or so, and often give the tumbler a slight twirl to allow the tea leaves to spin a bit and distribute their flavors more evenly. The combination of the cooled root and lightly cooled water yields a good temperature for this second brewing. The initial notes have softened a bit, and much of what I report of the first brewing is present, but with the introduction of some vegetal qualities. The mouth feel becomes lighter, and the tingly astringency and sweetness more pronounced, while not becoming bitter. This results in a pleasant clean aftertaste, leaving your palate energized.

The third, and final brewing for me, I tend to let sit longer, often 3 or more minutes. Again using the same cooling method for the water. I pour off the entire brewed contents to enjoy. Depending on how long I let it go, the final tea can sometimes verge on bitter, but as many of the initial smooth, nutty qualities have wained, I find this compliments the final brew. You are left with a nice, clean, tingly vegetal, somewhat dry liquor, that leaves you wanting more.

For $15/4oz. I’d say that’s a win.

Preparation
180 °F / 82 °C 3 min, 0 sec
Indigobloom

my fave Dragonwell is from The Kiosque in Montreal. Really good quality.

Mark B

Nice. Hope to try it sometime. I just bought a pound of Organic Superfine Dragon Well Long Jing Green Tea from Teavivre. At $76 + samples & a X-Mas bonus of 100 grams of Premium Dragon Well, I’d say that’s a pretty good deal. Even without all the extras that’s less than $4.50 USD per oz.

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Profile

Bio

I prefer green tea varieties with a focus on high theanine content.

I generally make my teas using a 10 oz. double wall glass tumbler. Alternately I sometimes use a smaller 8 oz. glass tea infuser. More recently I’Ive fallen in love with a little 5 oz. double wall glass w/ filter kit from Finum. It’s kinda awesome. I prepare the occasional Black or Oolong teas mostly in a Yixing clay or porcelain teapot. I’ve been known to bust out the Gaiwan every now and then too. Basically whatever catches my fancy.

My usual tall glass brewing method: http://bit.ly/brewingmethod

My rating system:

I’ve never really felt compelled to include a rating guide here, but upon reflection I noticed something; I think I’ve subconsciously been rating teas like my papers were graded when I was a kid in school. Do with it what you will.

90-100 = A
80-89 = B
70-79 = C
60-69 = D
<59 = F(ail)

I can quit any time.

PS- Any runners out there can find me on Strava.

https://www.strava.com/athletes/2369150

Location

Burbank, CA, USA

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