23 Tasting Notes
Didn’t buy originally from this vendor but it is fair to include here to avoid disappointment with customer service anywhere else. It was very viscosy but not in a thick way. High quality just wasn’t my type as sent me to sleep almost simultaneously. Another trick, the cubes didn’t fit into opening of thermos so had to leave it half soaked in a cup to break a smaller piece. Could be compared to sweeter version of this
I just noticed that I created duplicate entry. Thought I checked if it was listed. Maybe it was with space in name. Or maybe one picture. Whatever. Will be careful next time as if there was not enough cleanup around to create my own trail of mess. It is not my review per se, more relaying what newbies introduced to it told me. I don’t expect them to review anything, so I am voluntarily stepping in for this honorary delegation duty. It is one of forms I only sent to others direct from vendors as these are more taste friendly. I do drink a lot of liubaos so I kind of know whom might benefit from it, medicinally. Anyways, I dump 80% of my blind buys so opportunity to give someone tea seems more aesthetic than compost legacy. This person were into oolongs which seems to be a marijuana of teas. The gateway. So all they had were ripe tuochas, dogwood berries, gotu kola, Hainan kuding, apart from that they are fermented liver diet proponents. So their report is that this guangxi chenpi is facilitating contemplation and “flushed in the face”. Moldavite flush ? How do I introduce someone to green brick. Tough. There is a site I bought few times called “liu-art-tea”, it could be my obsolete tablet of workplace setting but I can’t copy/ paste text and/ or images. Not sure when I feel enthusiastic to print descriptions and type them manually. Maybe at next eclipse ? But I checked, and they do have orange liubao brick. Pricey. Shipping from Germany costs as much as DHL from Kunming. So my plan is to roll-out tianjian, mojun and old tree liubao instead. I still think it is intuition that is guiding people towards tea. And their body immediately knows it is good. And then it is just tweaking of nuances. Myself prime example, was sceptically eyeing my ex Czech gf years ago having white tea in a plastic bottle that she would occasionally heat in a microwave. I was into scotch whiskey at the time. So there is time for everything. Like seasons in politics. Hope they never run out of fruit to stuff heicha with. I mean, 6 billion people, 6 million dolphins, what is ratio of tea to tangerines on this planet ? If there was a war between tangerines and tuochas, would we have northern Irish style of make love synergy ? Is it silence, is it breeze tumbleweed emptyness, is it a snowcoated cockroach melting inside my head. Oh, brewing, they don’t have gas, which takes 45 mins to bring slowly to boil from cold, which is my new fav as it super economical. I mean 5g for 8 cups. So they had electric hob and it took 20 mins. I would push it for continue boiling for 20 mins, but that’s me. Accidental discovery when got fresh as opposite to dried gotu kola that smelt gorgeous but wasn’t as oily when brewed. So boiling from cold took care of that. And it works for lots bearable brews. Not sure what metallurgy behind it. Maybe it is additional kill-green processing ? Who knows, will see if it gets it artificial intelligence cookbook in 200 years from now.
I had this quite few years ago and possibly was mesmerized by the numerical code. But it was unusual at the time, more shengy if that’s even a thing. Now coming back to it I see how greener bricks can develop. Basically, sampling and deciding to buy bulk raw liubao to time lock for few years. Ideally in two different humidity microclimates.
I would say this is way biased but it started more than few days ago. First, somehow I didn’t finish two decades old liu bao in work last Thursday. Mad idea, knowing that will be back today, just le n thermos. That means drinking cold first thing in the morning while waiting on blend of shu minibrick and gotu kola to brew. Worse, grabbed sugar free grape fanta in local minimarkt. On top of that, kvass offered by eastern European colleague. Then packages started coming in. Two liubaos, sample of shu, and then this. It was intense. The only shous i really was drawn to procure were either bricks or loose. If this was my first liubao, I would have been scrambling for the wrong one, probably would have stumbled into green brick and maybe hubei one. But looking forward to drop a chunk of it into mirror glazed thermos tomorrow morning to see if I was just having detox aftershock trembles. The trouble is, the lastbtea I got today was Sichuan brick and I left it brewing in thermocup as had to leave work earlier than expected. You can’t plan these things, it will be cold in the morning, then thermos grandpa brew of what is being reviewed and then 2nd gonat Sichuan. If I don’t make it thru the day, the autopsy will be inconclusive. That’s the best legacy.
Very unusual for me to crave anything than proper tea/ coffee/ alcohol but it could be perfect storm of weather and lack of vegetables. All fruit is there so it must be absence of vegs in diet that make someone appreciate true herbal tisane. Isn’t that why dark teas are so prevalent with nomads, to compensate their mineralless diet with microbiology ? Anyway, I had access to company car during first few weeks of pandemic, more accidentally so, and was forced to shop closer to stone layer arteries. Result – raiding shelves with herbals. Some teas didn’t arrive so had to brace for the worst. Since then I casually check supermarket shelves for those. The last one, only got because delayed regular heicha restock, and knew there would at least few days of fermented detox overlay. But the taste is kind of wintery. That’s why I am surprised that I am enjoying it. Maybe there is a portal to Australia. Normally, anything with turmeric tastes dusty to me. This one, probably because of star anise, is sublime. Always cautious of licorice but this is less common and not as heavy. Orange bit in would have dismissed but maybe there is a variety that glided into this soup. This is the 2nd blend from this brand that I actually consciously keep in mind between reboils. Maybe I should start making my own blends, like stuffing melons with tian jian. Should have patented this before the supply of both was disrupted by you know what. Will have to wait for next big calamity like alien invasion event. I’ll be ready then with my digital copyright alibi.
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One of the stranger phoenix Oolongs that was, well, different. A bit oilier and had great effect on echoes inside my head. It is like enjoying formula one roar as opposite to traffic noise. I tasted several offerings from other vendors and the effect was very similar. But this one was affordable. And it was honestly graded as premium as opposite to higher grades. The guy used to trade as per logo on image on eBay but pandemic cleared lots of reliable sellers, probably had to do with PayPal and/ or getting stars for transit. I believe he was based in shanghai and was really quick with listing what I found on taobao and even bringing to my attention as to what might be potentially fake. Then he contacted by email advising details of his new site. I believe they are based in different location now.
This was the best last dark oolong I ever binged on. Take into consideration my starting point was local shop, then all kind of obscure sellers on eBay until I realized that the best variety and within budget was this vendor. You go with minimum purchase of 50g and somehow I knew this was the one making a big leap forward. This is the first tea I ever bought 500g of. By the time I was half way thru 2nd bag, I was already eyeing lighter Oolongs alike golden key one. But it was the richest taste I experienced at the time. I am still drawn to black teas once in a while but none really gave same thickness of taste.
Can’t remember why I picked this specific one from others from same farmer. Probably a wrapper. Their design was kind of similar to all mr. Xie offerings, so probably the way name sounded as well was a factor. Nearly sure it was the only tea from that specific sub-area. I am less into taste and more into body feel. That was oily and perfect for alkaline acidity balance. Meaning I could eat any junk food and this piece of marvel would sort everything out. I had to go away for like 10 days without it and my gut flora was still holding that layer. I tried other teas from this farmer, not the same. The only unique thing I stumbled while randomly attacking Google with my queries was they found fossils of magnolia there. Apparently it is ancestor of tea and one of those plants that had different way of propagating since prehistoric times. So it is a kind of dinosaur of plants. But I gave away half of it, can’t remember exactly why, probably got heavier into heichas and saw opportunity to shift to someone who just started switching from cancerogenic medication to humble tea. But anytime I see word “wen” in a name of tea, I always check in case there is some intuitive lead being presented to me by the universe.
Expected a bit more punch and creativity but got traded for really mild taste and slumber. Needs more leaves to achieve taste than most but price point makes it a good deal. Unlike others, doesn’t need to be boiled from cold at ultra light heat for 45 mins. Below average mirror lined thermos, made in India, from IKEA is sufficient to brew properly. Kills food cravings, sends to bed if accompanied with two cans of Irish stout beer. Wonder if mixing it with young raw puerh would give it a bit of tanginess and/ or caffeine kick. Although proximity to Vietnam is mentioned as a source, a totally different experience from so called border version. Curious how Malaysian storage would factor in here. Definitely in its own category.