35 Tasting Notes

言巴相差 in YiXing GaiWan, 1st at 30sec I’m tasting a very vegetal and fresh gua, little bit of green tea taste showing up already. 2nd 1:00 my favorite steep so far lots of freshness and extreme melon even melon seeds taste, freshly roasted cha ye dan.
3rd 50 secs it’s lively I think I have both the pan fried and the melon in perfect harmony, i’d save some room for desert by drinking this leaf and I might just have one more desert, namely this liu an melon slice.

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88

It’s tongue dancing flavor changing little green leafs were so great I had to brew up a large pot in the timolino gravity pot. It’s like a real fancy grade jasmine with all this great stuff in it not in the least too flowery, but then again jasmine from fujian is my all time favorite and staple tea. Were I to be brief I would call it intoxicating, see other notes, I’ll get many drinks per day out of this

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99

First of all thanks to David at Verdant Teas for this batch of Dancong Oolong,
I made several infusions of my first sampling of this luxurious tasting nice little drink. My first impression is of something just a little vegetal like avocado milk, and it stays very milky the first few sips.
I look at the windowsil and behold my odontglossum orchid just sitting there as am I, rather I acquired a darker liquor from brewing the tea for a full two minutes this time in the Gaiwan after rinsing it in the YiXing Chawan. I can taste the ease of the tea, certain of itself and sweet it flows into a cuppa.
Back to reality,
GungFu in YiXing Gaiwan, 1st its a buoyant flavor mostly tastes of milk and jams, perhaps guava chutney.
2nd really enjoy the amber hue and milky overtones of the infusion.
3rd it’s still bold if only in the aftertaste and the smell of succulent guava flowers.
Adding steeps here unprecedented but would be a waste not too, with the leftover jamminess still there, and it’s a nice qi even after considerable steepage and scalding hotness.
Back to the orchid, it’s variegated leaves and long pleasing eye, just the way I feel after the tea drunk, and quietly pondering life. Where you go get the leaves from little orchid, I think you grew them overnight, lovely green plants, I can only imagine what the sampler from these folks is going to look like, super exciting.

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60

So much for horsdeouvres, thus the spearmint in this tea is like a minty ice cream. I regulated the concentration of this tea by using some water less than boiling and by adding some splenda to bring out the date sugar taste of mint around the fifth minute of the steep.
Imagine date flavors wrapped around an ice cream cone of pure mint and chip. I stopped drinking to eat some actual brie on a biscuit dipped in basra date molasses so probably where this taste is coming from but you have got to love how it is like finding an oasis in the desert and being completely refreshed. I am definitely getting a second round of this one for my next snack attack.

Preparation
175 °F / 79 °C 5 min, 0 sec

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drank Yunnan by Organic Yunnan TGFOP
35 tasting notes

First the golden leaved yunnan goes into a teapot and pour some hot water on it. There is almost black walnut aroma coming from the leafs and the strong liquor brewed is a palatable taste and good aroma. These leaves are really imported and then I found them conveniently packaged at a quaint teahouse in Washington. I tend to reserve a little of the last cup and then get a nice cup which is a mixture of the three steeps I’ve made and drunk to the last drop. I wasn’t going to rate it because I really on tried Yunnan’s just this once. :P

Preparation
5 min, 45 sec

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98
drank Peach Blossom by Rishi Tea
35 tasting notes

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88

This delicious teas flows into a cuppa and suddenly my oh my. I sampled the Golden Dragon in a small batch with a thick walled teapot. It’s unclear tasting at first sort of malty. On second steep I did the timing right around a minute like the previous and then straight into a choicest gaiwan. The extract is mightily fermented with a twinge of mango. I’m doing additional steeps and just keeps it hot in the thermos because it has just a little insecticide maybe the stainless steel tumbler will mask. fingers crossed. Further more the Tie Guan Yin from this seller is an all around pick me up fine on any day hot or cold. And I maintain that the two of them tastes all right on additional steeps(presses) Further still there is one of Choicest Tea called Golden Dragon Yunnan Black Tea which I am reminded of every time drinking peets oolong.

Preparation
190 °F / 87 °C 1 min, 15 sec
TEArender

Could have had two boxes of this, drank from the new timolino gravity tea pot

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84

Hey I made a GungFu in Gravity Gaiwan. the first infusion being 3 minutes at 85C. Therein the tastes are remarkable and only slight hibiscus oil present, a plus. The pomegranate starts out mild and then goes away almost completely. The second press through the GGW yields a golden color liquor where the tea is very much like a gunpowder I might have ordered at dim sum. Fabulous and intensely tart.

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Profile

Bio

I’m a gym fitness buff. My hobbies are rock climbing, marathon, and swimming.
Additionally, I used to go to the University of Rochester, now I’m a student of science trying to get into pharmacy college.

I started drinking tea in College at tea houses and the passion has grown to harbor three tea pots and a shelf full of loose leaf teas.
I’m most familiar with Chinese Green Tea and some of it’s varieties ie.wuyi and oolong. I try to get other people inspired by sampling teas with them, so far I’m the only one in my family to be obsessive about tea. Much of my work requires alertness without jitteriness so I turn to the sweet flavoured nectar we call tea thrice daily.

What’s more, I’m not just a sports buff I’m completely fascinated by sports medicine and sports pharmacology even, I may do a dissertation on Creatinine sometime in the next five years. Until that time I’ll just sip my Earl Grey and wish you happy imbibing. I’m also open to personal messages, so drop me a line and I’ll rep back.

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Spokane, Wa

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