8 Tasting Notes
The leaves of this dahongpao from Golden Coast Tea Club are consistent with what you would expect from this Wuyi oolong. I used 7g of leaf to 6oz boiling water in a gaiwan infusing for 5s increasing by ~3s every time. The aroma is spicy and has a strong smell of oak wood with hints of vanilla. The flavor has similar notes of wood, spice, and vanilla and is rich. The liquor is a nice ruby red. This is a good tea and I will definitely drink it again.
Flavors: Oak, Spicy, Vanilla, Wood
This sheng pu’er is fruity and light on the palate. I do not have the actual brick, instead I am using pieces sent in the 5 teas for $5 pack (excellent buy). The leaves are still in compacted pieces. I used about 5g of leaf to 6oz boiling water in a gaiwan. I gave the leaves a quick rinse then infused for 6s increasing by 3s each time. The aroma of the infused leaf is very fruity and reminiscent of berries and grapes. The liquor has the color of champagne and is clear (not bubbly I’m afraid). In the first infusion the flavor is very fruity. In successive infusions a more woody flavor comes out. Great young sheng pu’er sampler and comes in an excellent value pack from Verdant Tea.
Flavors: Berries, Fruity, Grapes, Wood
Another excellent tea from Verdant Tea. The Qilan Wuyi Oolong has a wonderful mix of floral and savoury notes. The leaves are large and consistent in size and color. When infused the tea releases rich aromas of flowers, wood, and caramel. I infused using a gaiwan with 7g of leaf. The temperature of the water was just below boiling at about 95°C. For the first infusion I only allowed 5s for the steep, increasing this by 3s for each successive infusion. The color of the liquor was a golden orange and the liquid was clear. The taste was rich but not overpowering, with predominantly floral and woody flavours. This is an excellent tea and is great for the autumn.
Flavors: Caramel, Floral, Flowers, Wood
An excellent tieguanyin that really showcases the floral notes that are available to the varietal. I prepared the tea to the gongfu specifications on the Verdant Tea website using a gaiwan, 7g of leaf, and 10s for first infusion increasing by 2 seconds each time. I reduced the temperature to just below boiling. Aroma is very fresh and floral. Color is light green and clear. The taste is light, slightly sweet, and floral like lilacs. Overall this tea provides a great experience for a good price.
Flavors: Floral, Flowers
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This Tie Kwan Yin is on the higher end of the spectrum for baking and oxidation. Leaf size is smaller than usual, color is dark brown and there is an absence of lighter green shades. Aroma of infused leaves is burnt, nutty, and sharp despite having fairly weak aroma without a large amount of leaf brought close to the nose. Infused leaf is not as well formed as other examples of tie kwan yin and seems to not have been beaten enough in the production process. Liquor is clear and pale gold in color . Taste is buttery, toasty, and nutty. Mouth feel is medium weight and slightly dry. Leaves the mouth feeling dry and slightly thirsty. Tastes best with a large leaf to water ratio and short infusion times.
Flavors: Butter, Nutty
A decent organic longjing. Dry leaf color is medium green, leaf size is smaller than usual longjing and not very consistent. Liquor is clear and light yellow-green. Infused leaf has a vegetal aroma with nutty notes. Taste is light and sweet. Vegetal and reminiscent of toasted nuts with slight buttery flavor.
Flavors: Butter, Nutty, Toasty, Vegetal