18 Tasting Notes

78

Scent of dry leaves is herbaceous fennel and rye bread.
Wet leaves give off more fennel and cocoa.

Steeped twice western style, 12 oz of 200 degree Fahrenheit water.

Flavor is light, herb-y, with fennel and rye taking center stage while malt and chocolate linger at the edges. Sweet toasted bread-fennel-malt aftertaste. The end is slightly astringent and drying.

Second infusion is much like the first, though with less astringency. Gentle toasted rye bread, juicy malt and chocolate, maybe caramel. Some apple and apple skin dryness in the aftertaste.

While not your typical oolong, it still offers an interesting range of flavors. I definitely recommend it to people who love rye bread, the rye note stayed throughout. If you enjoy summer darjeelings or want something different, I’d recommend giving it a try.

Flavors: Astringent, Brown Toast, Caramel, Chocolate, Drying, Fennel, Herbaceous, Malt, Rye

Preparation
200 °F / 93 °C 4 min, 0 sec 1 tsp 12 OZ / 354 ML

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85

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Flavors: Butter, Honey, Pineapple, Rhubarb, Stonefruits, Tropical

Preparation
200 °F / 93 °C 3 min, 30 sec 1 tsp 12 OZ / 354 ML

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96

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Flavors: Brown Sugar, Burnt Sugar, Butterscotch, Caramel, Malt, Peanut, Smooth, Sweet

Preparation
195 °F / 90 °C 3 min, 0 sec 1 tsp 12 OZ / 354 ML

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79

Dry leaf smells like tangy tomato leaf.
Wet leaf has a blackberry jam aroma.

Brewed western style, this is a delicious assam that can enjoyed heavy or light on the tannins depending on steeping method. I prefer the lighter flavors of dark fruit and malt with just a hint of drying astringency to balance it out at the end.

Flavors: Astringent, Blackberry, Dried Fruit, Jam, Malt

Preparation
195 °F / 90 °C 3 min, 0 sec 1 tsp 12 OZ / 354 ML

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82

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Flavors: Cherry, Fruity, Pastries, Pear, Raisins, Red Fruits, Stonefruits, Vegetables

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85

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Flavors: Citrus, Fruity, Lime, Peach, Pineapple, Stonefruits, Tangy, Tropical

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87

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Flavors: Apple, Cherry, Cinnamon, Dried Fruit, Fruity, Malt, Pear, Plums, Red Fruits, Roasted, Spices, Stonefruits

Preparation
200 °F / 93 °C 3 min, 15 sec 1 tsp 12 OZ / 354 ML

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83

Delicious light woodiness and juicy apricot middle and aftertaste. The aftertaste lingers, with hints of orange blossom and pear.

I love the fruity flavors and the slightly drying tannins. Excellent morning or afternoon tea for a good price.

Flavors: Apricot, Orange Blossom, Pear, Wood

Preparation
205 °F / 96 °C 3 min, 30 sec 1 tsp 12 OZ / 354 ML

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79
drank Keemun by teasenz
18 tasting notes

After playing with brewing times and steeping methods I typically use more leaf than usual with this tea, as it can steep a bit lighter than other keemuns I’ve tried.

I’ve been looking for fruitier keemun teas and this definitely ticks that box nicely. The flavors of smooth grape and dried fruit dominate, with intriguing hints of smoke and perhaps mineral floating overtop. If pushed with hotter water, notes of wet wood and a slight, pleasantly drying astringency emerge and give the tea a little more punch.

I tend to add an extra pinch of fresh tea to the second steeping just to keep the flavor going. The result is still lighter, with light juicy grape and dried red/purple fruits with an interesting swirl of light mineral and floral flavors lingering after the sip.

While lighter in flavor than I’d like, this tea is still smooth, sweet and hydrating, perfect for the morning or afternoon.

Flavors: Floral, Fruity, Grapes, Mineral, Smooth

Preparation
195 °F / 90 °C 3 min, 30 sec 2 tsp 12 OZ / 354 ML

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95

Western Steeping Method
Dry Leaves: Soft dry chocolate and hay, sweet
Wet Leaves: Peanut, Caramel, Chocolate
Flavor: Delicious brown sugar, smooth chocolate and hints of peanut butter that I just can’t get enough of. Later steeps lean more caramel-chocolate and cane sugar. Definitely a sweet dessert-like tea that I’m looking forward to trying again!

Flavors: Brown Sugar, Burnt Sugar, Caramel, Chocolate, Peanut, Sugarcane

Preparation
205 °F / 96 °C 3 min, 30 sec 1 tsp 14 OZ / 414 ML

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From the North West US, slowly building my tea repertoire. :)

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