348 Tasting Notes
It’s the second black matcha I’ve tried. The first was a Darjeeling/Assam blend with a robust, almost chocolaty flavor with a wonderful texture. This reminded me of a mid-grade, CTC-cut Nilgiri on smell – bitter forefront that transitioned into a floral fragrance. The result after whisking was a thickly-frothed, even-brown liquor with a spectacular aroma. The true beauty of this was in the texture. If the drinker had no taste buds, they’d still find pleasure in the velvety/silky delivery.
Full Review: http://www.teaviews.com/2011/05/28/review-red-leaf-tea-black-matcha-organic/
Preparation
On my way home from a job interview, I made a pit stop into The Jasmine Pearl HQ for a bowl of matcha. (Yes, that’s right. Most people stop by normal bars on the way home, I stop for tea. Shush.) While having my bowl o’ matcha, I was coaxed by the owners into trying one of their “bingcha” raw pu-erhs.
I…love…sheng pu-erh. This was an ‘06. Other than that, I don’t know much about it. I can tell you that it had a deep, winy, floral-fruity character on even the first thirty-second infusion…and didn’t deviate from that. While I only had three infusions, I’m more than certain it could’ve lasted more. I wanted to buy an ounce of it, but it wasn’t exactly in the budgetary cards. Next time…next time. Le yum.
Ha, thanks! I’m not too worried about my tea stores at the moment. Still got plenty of that Zealong ya gave me. ;-)
I really need to try teas with names that either frighten me or that I can’t pronounce! I always seem to stick to the “safe” teas that I know or that EVERYONE knows and likes. Thank you for always trying something new to share with us.
Wow, that’s a tall compliment! Thank you! I do what I can. I’d get bored trying the same ol’ thing all the time. Plus, I have an active “ooo shiny!” gland.
I call them like I see them and I really enjoy your reviews, tweets, and blogs on the subject of tea. I do try to switch up my tea drinking, but there are some “go to” teas that I tend to always fall back on. I think my next venture is to get my hands on some of that ice wine tea and take a look at Upton Tea Imports – I hear good things about them. If you have any recommendations that would be helpful too.
See I have an active “oh shiny!” gene.
Good call on Upton. I have yet to try their wares, but they have a rather extensive single estate white collection – even stuff from Kenya! They’re on my list as well…if and when I finally have the budget for ’em.
I’m starting to wonder if the pu’erhs I have tried are just bad examples…. everyone talks about all these great aspects but all I get is “dirt”!
I get their tome (it seems that large) quarterly, but I have yet to take the plunge. Someday… If you ever want to try a sample of anything I have let me know I am happy to share! :)
@Indigobloom – If it smells like dirt or fish, you’re having the artificially-aged (“shou” or *cooked) stuff. I’m with you, most of ’em are gross. A key words in your pu-erh search should be "sheng or “raw”. They smell more like green tea, to me. Feel free to disregard if you already know this. :-)
@Little Mew Brew – I may take you up on that if you ever get their single estate Assam white. That type’s been on my list for awhile.
I’d be happy to share that if ever I get it. But I also meant any other teas in my cupboard here on Steepster too!
Thanks! I will gladly keep that in mind further down the road. Luckily, I still have stores from my review sampling to keep me tided over for a little while. :-)
huh, I did not know that! thanks for the info… pu’erhs are now officially off the garbage list until I try the Sheng or Raw! :)
I received this from a teashop up in Ontario after having announced (elatedly) that I finally tried Canadian icewine. The purveyor of said shop kindly sent me a sample of their white tea blended with icewine. What is there to say? Well…it lives up to its moniker. Other than not having as strong of a mead-sweet profile as actual icewine, it still does capture the taste. Sweet/sour white wine grape notes and Bai Mu Dan’s naturally grape-y lean compliment each other perfectly. The scenting (instead of flavoring) process lends itself to a more nuanced cup. The best form for this was as an iced tea. One could sweeten it, but it isn’t necessary.
Full Review: http://lazyliteratus.teatra.de/2011/06/08/i-swoon-for-icewine-tea/
Preparation
I’m very picky about icewines, so naturally I’m picky about teas claiming to taste like ice wine. That snobbery aside, this is the first I’ve seen to use Bai Mu Dan, which I think would lend to a lighter flavor. I’ll have to try this one! :)
Loved the review! I tried to get on their website, but I got one of those lovely “no server” warning things….do you have another means of contacting them on the web?
@KeenTeaThyme – I’ll admit I’m not an expert on icewine, so I don’t know a good from a bad, but I liked the one I had, and this reminded me of it. And, yes, the wine-scenting is subtler.
@Little Mew Brew – There website is under construction, but they’re very active on Facebook and Twitter. They contacted me using the latter. http://twitter.com/#!/All_Things_Tea, http://www.facebook.com/AllThingsTea
Been awhile since I’ve done any Steepster-ing. Figured the best tea to break the hiatus would be a Shang Tea offering I almost completely forgot about. I looked at other reviews for this, and some complained it was too strong. I think part of that might be the brewing instructions. Shang recommended a 195F water temp and a one-to-two-minute steep. I did it for three minutes in 165F – a white tea typical. What I got was a subtly-scented, jasmine-kissed white with a nuanced and delicate flavor. I’m usually not a jasmine guy, but this more than made up for my bias against its type.
Preparation
I’ve had sencha paired with cherry blossoms (yum!)…and green tea paired with cherry flavor (yuck). This one is part of the latter category, but distinctly reminds me of the former. The cherry flavor is loud and vibrant, but not overwhelmingly “fake” like some fruit-flavored teas. It also possessed a very nice and creamy aftertaste. A darn good sakura knock-off.
Full Review: New Review: http://www.teaviews.com/?p=28059
Preparation
I had this in April, and I officially call that month “Ye Sheng” Month – simply for the fact that I tried three different teas from that wonderfully odd varietal of tea leaf. This white tea is wildharvested from an abandoned government farm, and the leaves yield the most exquisite, lemony notes of any white I’ve ever had. Didn’t think Silver Needle could be trumped…but it was…and hard.
Full Review Here: http://www.teaviews.com/2011/05/10/review-canton-tea-co-ye-sheng-wild-white-tea/
Preparation
This was the third gin-infused/scented tea I’ve tried from Smith Teamaker’s in-house blender, Tony Tellin. The technique used was a different one; Mao Feng green tea was basted in gin for a period of time then re-dried. Or at least, that’s how I understood it. The result was a green tea with a very damp, deeply juniper berry scent. Taste-wise, it had more in common with a freshly-plucked, early spring Long Jing with a lemony/winy presence. Quite fantastic.
Full Write-Up Here: http://lazyliteratus.teatra.de/2011/05/04/mao-feng-gin/
Preparation
This is one that is only available at the tea shop? I might have to talk my hubby in to taking me for a visit…
Yep, I think it’s on sale now. SO worth it. It’s not too strong on the gin note as to be unpalatable. Just the right amount o’ berry.
Maybe if I fix him a really nice dinner for when he comes home from work the next couple of days, he’ll take me there on Sunday. :)
This was hands down the most unique green tea I’ve come across in years. I’ve had aged pu-erhs, heard about aged oolongs (but never tried), and then comes this odd little beast. It has one of the most unique stories to tell. Heck, I found three Wikipedia articles on the stuff. Taste-wise, it definitely feels like an aged tea. Steeped four times, I had impressions of buttered veggies, vanilla, fruit, smoke, earth and mint. It’s not as winy as good sheng pu-erhs, but it’s still worth the unique experience.
Full Review: http://www.teaviews.com/2011/04/28/review-grand-tea-lui-an-basket-tea-2005/
This is a great tisane for a hot day. Mint rich from smell to sip and a smooth spicy lean to it as well. I’m not usually one for peppermint blends, but if they’re balanced out with other ingredients, I can put up with it. Didn’t think mint and spice could work so well together. Duly noted
Full Review: http://www.teaviews.com/2011/04/24/review-ducky-life-tea-susans-mint-medley/
Preparation
Today, I ventured out to Smith HQ to try their Bai Hao Oolong. Why? I dunno, it was a craving. The last three (or so) I tried, I liked. And it was the one thing of Smith’s I didn’t remember having. One of the blenders also finally cleared up an confusion about Taiwanese/Chinese Bai Haos for me that I greatly appreciated. Taste-wise, it possessed a smooth front, no mineral/chalk consistency, and a subtle, yam-like sweetness to the body and finish. By golly, I liked this Bai Hao.
You are so lucky to live in Oregon — Stash and Smith! (Smith started out at Stash.)
I saw some Smith in my local big-box bookstore over Christmas but couldn’t justify buying the Bungalow when I already had a quarter pound of Darjeeling in the house. Now, of course, the selection of Smith is long gone. Wasn’t a great selection — Bungalow, Fez, and Chamomile — but if the Bai Hoo Oolong had been there, I’d’ve sold part of my soul to try some.