152 Tasting Notes
It has a nice sweet hay aroma that I get with most white teas. There is a really pleasant sweetness to this tea with flavors of hay and cucumber. It has a strong flavor and a lingering aftertaste that is delightful.
Flavors: Cucumber, Hay
Preparation
This tea has a subtle malty aroma and I can see why it is called pine needle by the way the dry leaves are hard, thin, and pointy. It is malty and earthy but I am not getting much flavor out of this tea. It is bland with an astringent aftertaste. I wish I did not power through it and just made another cup of tea.
Flavors: Astringent, Malt
Preparation
This tea is organic black tea, and when it compares to other Dian Hong, it’ll have a light taste. If you don’t mind, would you please let me know your brewing method on this tea?
4 grams of tea in 5 oz of water just below boiling. Rinse and three steepings of 1 min., 2 min., and 2 min. 30 sec. I combined the three steepings in one glass. It could have been too little tea, too high of a temperature, and/or to long of a steeping time, but it just didn’t turn out that well.
If you try it next time, you can use 90℃ water to brew it with a little longer time for the second and third infusion. If you have a gaiwan, you can try it in this way:
5g tea,10s, 15s, 20s, 30s, 40s, 60s at 90℃.
Hope you’ll find a way to get its best flavor and wish you a nice weekend!
This tea has a nice bready aroma. It is rich and sweet with flavors of raisin bran cereal, molasses, and maple syrup. I really enjoy the flavor of this tea. It has a nice balance to it and a pleasing aftertaste.
Flavors: Bread, Maple Syrup, Molasses, Raisins
Preparation
This tea is a dark oolong with a baked orange aroma. I get a fruity citrus taste with flavors of orange and maybe a hint of floral on the back end. It is not a flavor profile that appeals to me, but it was not a bad tea with decent sweetness and no astringent aftertaste.
Flavors: Citrus, Orange
Preparation
This tea is a medium oolong with a baked floral aroma, which is contrary to its name. Ya Shi Xiang, according to Teavivre’s description, translates to Duck Shit Aroma. I guess the person who named this tea only fed his ducks flowers. It has a buttery sweet taste with flavors of flowers and a little creaminess. There is a touch of savoriness and the flavor is quite complex. This tea is definitely something I would drink again.
Flavors: Butter, Floral
Preparation
The story goes that the farmer had a tree of such amazing aroma that everyone came from miles around to take illegal cuttings. So when they asked where the good tea came from he told them the wrong tree.
If they asked about the right tree he would say ‘no, not that one, it smells like duck shit’ and the name stuck