New Tasting Notes

81

This is a lovely caffeine free chai. It’s a shame SipsBy seems to maybe be going under? I’d love to have more at some point.

Flavors: Cinnamon, Spices

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87

After enjoying a gongfu session with Wuyi Origin’s Meizhan Jin Jun Mei a few days ago, I thought I’d do an impromptu comparison with another JJM I had lying around. Following the vendor’s instructions, I steeped 6 g of leaf in 120 ml of 195F water for 40, 60, 80, 100, 120, 140, 160, 200, and 240 seconds, plus some long, uncounted steeps.

True to the description, this tea has lots of fuzzy, silvery little buds mixed with the dark leaf. The dry aroma is of rye bread, cocoa, honey, florals, and malt. The first steep has notes of rye bread, honey, butter, orchid, lemon cake, herbs, malt, and sweet potato. Steep two adds a hint of cocoa, more sweet potato, rose, and some dryness in the mouth. The next couple steeps feature more malt and sweet potato, plus lavender, florals, lemon, minerals, and light tannins. Steeps five and six are very similar, with a little more bread and honey but with plenty of florals. The final few steeps have notes of malt, bread, honey, florals, earth, minerals, hay, and wood, with a nice honey aftertaste.

As someone who is fond of floral teas, I’m not surprised that I enjoyed this Jin Jun Mei. The long steep times were a bit unusual for me, but they produced strong, complex flavours and surprisingly little bitterness. I’m not sure I could detect that it was made from Huang Guan Yin material without having been told, though the florality does seem similar in my limited experience. I liked this more than the Meizhan JJM from Wuyi Origin, but the rose and other florals had a lot to do with that. I think these are both high-quality teas.

Flavors: Bread, Butter, Cocoa, Earth, Floral, Hay, Herbaceous, Honey, Lavender, Lemon, Malt, Mineral, Orchid, Rose, Rye, Sweet, Sweet Potatoes, Tannin, Wood

Preparation
195 °F / 90 °C 6 g 4 OZ / 120 ML

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70

Quality tea from a Colombian producer that definitely cares about their leaves, but quite a light flavor. Very creamy texture. Delicate floral, green, nutty, and buttery flavor. Light violets, dry roasted edamame, and salty Ritz crackers. All nice notes, and a luxurious silky texture. The long steeps tasted like a raw puer: notes of apricot, apple, and persimmon, but also quite light.

Flavors: Cracker, Floral, Peas, Salt, Violet

Preparation
180 °F / 82 °C 0 min, 30 sec 6 g 3 OZ / 100 ML

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76
drank Kumari Gold by Tea Runners
15019 tasting notes

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86

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86

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drank Wild Thai Black by Tea Runners
15019 tasting notes

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83

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drank Wild Thai Black by Tea Runners
15019 tasting notes

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83

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86
drank Jin Jun Mei by Capital Tea Ltd.
15019 tasting notes

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90
drank Classic Laoshan Black by Yunnan Sourcing
15019 tasting notes

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86
drank Jin Jun Mei by Capital Tea Ltd.
15019 tasting notes

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90
drank Classic Laoshan Black by Yunnan Sourcing
15019 tasting notes

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86
drank Jin Jun Mei by Capital Tea Ltd.
15019 tasting notes

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90
drank Classic Laoshan Black by Yunnan Sourcing
15019 tasting notes

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100

2022 harvest

Been sipping on this casually at work. It does really well with the cooler-than-boiling water from the dispenser. Sweet, fruity and floral with tangy aftertaste. Mellow — it doesn’t carry the punch of flavor that a previous year’s harvest did. More oolong than red tea. Still have to try it out gongfu.

Flavors: Eucalyptus, Floral, Fruity, Lemongrass, Licorice Root, Lychee, Malt, Pecan, Smooth, Sweet, Tangy, Viscous

Leafhopper

Derk, did you break the dashboard again? :P

Wuyi Origin’s Wild Lapsang is one of my all-time favourite teas.

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75

From a Sips by box. I taste the strawberry and the green tea. It’s a pretty straightforward blend. Though the base isn’t the most delicious green tea I’ve found, I’m really enjoying the strawberry flavoring, and I think the branding is unique and fun. Cold, this is pretty enjoyable!

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86
drank Root Beer Float by 52teas
1430 tasting notes

Sipdown!

I don’t know how long this reblend has lived in my cupboard but I decided to take it with me on my roadtrip to California. It holds up well as a cold steep, against the harder (than I’m used to) water. It tastes exactly like namesake, except less cloying sweet, so I’m happy.. and also a little sad to see such a satisfying tisane blend go.

Flavors: Creamy, Floral, Root Beer, Smooth, Sweet, Vanilla

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Sipdown

For the first time in years, I do not have any Teeccino products on shelf. Will repurchase either this or Vanilla Nut for next winter probably.

Steeped in a teapot then hot milk and sugar added for a hot cocoa vibe. Awesome flavor with no caffeine. Coffee-ish but this non-coffee drinker enjoys it very much.

"Youngest"

Someday you will give in and admit that you like coffee, and when that day comes, I will be there with a lavender oat milk latte.

ashmanra

I doubt I could handle the acidity of coffee with my dodgy esophagus but I could probably do an unflavored Teeccino and add lavender and oat milk and get the same effect! I am not sure I like oat milk though. Maybe lavender and cow milk.

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85

This tea is the current feature in the rotating cabinet of drinks I keep at my desk. Each morning starts with anywhere from 1-3 energy drinks, and eventually the workday dwindles down to a sachet of whatever tea is visiting at the time, but each cup is at the mercy of my best attempt to estimate a reasonable ratio of boiling hot water tempered with cold tap water since I don’t have a kettle with temperature control and am thereby consigned to basic breakroom amenities. Today, however, I pocketed a few sachets to enjoy at home. 1 sachet at 175F forgotten for three minutes and my cup is just blooming with the smell of warm french vanilla frosting finely tapered by a touch of lemon. Light-bodied but faintly buttery, it’s a perfect reminder that work is temporary, but tea is also temporary – tea is just much more enjoyable and maybe after work, you can have cake.

While the rose petals impart a flavor if not subtle then perhaps entirely absent, it’s difficult to distinguish this from the astringency of this tea at the back of the sip. The dry, almost gently peppery sensation lingering in my mouth evokes memories of being at a cocktail bar with a friend and daring him to eat the bitter, aromatic petals off the bouquet in front of us, until of course we were both prompted to part ways unexpectedly early in various states of gastrointestinal discomfort. Unfortunately, this is a betrayal I have yet to receive from Wedding Tea and have not been forced to truncate any workdays with thanks to it.

Flavors: Butter, Cake, Frosting, Lemon, Vanilla

Preparation
175 °F / 79 °C 3 min, 0 sec 12 OZ / 354 ML

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79

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77

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