107 Tasting Notes

100

I received a sample of this, quite some time ago, from Gabriele at NanNuoShan, and I finally got around to drinking it! Though I’m sad that I waited this long, so the sample was probably a little old, the tea was still rather delicious!

Across the 6 or 7 (I think :S ) steeps that I did, this tea was consistently lovely – a thick-ish smooth texture, with delicious honey notes throughout. I think there were floral notes near the beginning and some more spiced notes (kinda woody and sweet spiced) near the end.

Flavors: Honey

Preparation
180 °F / 82 °C 0 min, 30 sec
Fjellrev

6 or 7 steeps! Impressive.

Red Fennekin

Heh – it really did stay nice and tasty throughout, too!

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100

Mmm… So in honour of the looming (and extremely exciting) Aged Oolong group buy, I thought I’d treat myself to a session with this exceptional aged tea!

I know it’s not quite as aged as some of the ones that we’ll be getting, but 10 years still gives this tea a real depth and complexity of flavour – in particular, the woodiness, the spiced-notes, and the lovely, deep, dark flavour! Perfect on such a chilly autumn day :-)

(Incidentally, it didn’t occur to me at the time, but I spotted someone else has tagged “coffee” as a flavour note for this tea; it really does kinda remind me of a “fancy latte” (you know, the really delicious, non-bitter ones that you can get from “artisan” coffee houses??). Delicious :D )

(Also also, I brewed this up in my lovely little Acorn teapot from Verdant – it’s so pretty, and some of the crackles are finally starting to develop a bit of darker colour. Lovely! :D )

Preparation
Boiling 0 min, 30 sec 4 g 4 OZ / 120 ML

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95

Chipped away at my wonderful cake of this tea recently, too! In the other Yixing Pot that I own (the one that I bought way back, from NanNuoShan), I brewed up a fairly generous chunk and treated myself to a full day of this exceptional puerh. It had an incredible rich, orange-red colour (I always thought that people who claimed sheng went red were exaggerating a little, but this one really did!) and a powerful, aromatic flavour that just seemed to last forever.

I don’t remember too much about the flavours, and so forth, but I know it had a rich, smooth texture and a somewhat creamy undertone, which I still find rather surprising!

Nonetheless, this is a really delicious, special sheng puerh that I’m super glad to have bought a full cake of whilst I could.

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100

So, it’s been a while (again…!). My course has been quite busy, but on my few afternoons/days off, I’ve been treating myself to some tea therapy. This oolong was a recent treat, brewed up in the lovely Yixing pot that I bought over the Summer from Verdant!

Thankfully, it didn’t disappoint AT all. The tea was lovely, with a minerally, cinnamon and fruit flavour at the beginning, with some really delicious vanilla notes later. I used near-boiling water and did loads of short steeps – the tea was still flavoursome after a good 10-or-so steeps!

Definitely glad I gave this a try, and all the more glad that I chose to dedicate that beautiful Yixing pot to darker oolongs, such as this!

Flavors: Cinnamon, Fruity, Vanilla

Preparation
6 OZ / 180 ML

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100

SIPDOWN T_T

At least, I’ve finished all of my bags (heh) of this wonderful tea. Every time I’ve brewed it up, it’s been a pure delight. So floral, buttery, fragrant… Simply divine. It’s got to be up there forever as one of my all-time favourite teas! Plus, it was one of the first teas I tried from Verdant, and I’ve never looked back!

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100

I had a proper, really lovely, slow start day with this shu puerh! With this being my first day off in a good few weeks (work has been mega-busy), I really wanted to treat myself and this lovely tea seemed like just the thing!

I broke off quite a generous chunk – probably a good 8-10g, tbh. But after the rinse, I was pretty convinced I was on the right track – it just gave off the most fabulously deep aroma! After leaving it to rest for a good 10 minutes, I came back and drank my way through a good for infusions – the second, third, and fourth were particularly excellent. Lovely deep notes of raisins, treacle, brown-sugar and caramel, with a surprisingly warming back-of-throat feel. It had a pretty delicious, almost creamy texture too.

I really wanna cold brew this, so I’m gonna see if I have a good vessel for it and give it a try tonight. The leaves still have a lovely smell, and I know I’d have still got a good three-six more normal infusions, so hopefully it’ll yield a really delicious result… :D

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100

A sip-down! Like, an actual sip-down of something I had a whole bag of! This is totally unheard of :O

But I really couldn’t stop drinking this tea! It was an ideal one for afternoons at work, particularly when the weather picked up. I think I really got the hang of brewing it “well”, too – I always produced a lovely, pale-green first infusion, absolutely bursting with flavour and the most incredible, mouth-watering aroma. I even understood and appreciated the “texture” of this tea – I genuinely got that light, almost-sparkling, effervescent like mouthfeel, which just made it all the more special.

I’m really glad I took a punt on an ounce of this tea – it was truly exceptional. I can’t wait for my bag of the 2015 Spring Harvest to arrive now :D

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100

This is without doubt one of the loveliest green teas I have ever tasted.

Using the outside part of one of Verdant’s testtube brewers, I poured out some water, and then decanted into another, this one containing a fairly generous mound of these lovely leaves. Dry, they have this lovely, sweet, grassy scent.

Within a couple of seconds, the water had become a genuine pale-green/yellow colour and smelled absolutely wonderful – so fresh, sweet and vegetal.

I decanted into a pitcher and poured some into one of those lovely Jingdezhen cups I have. The smell was really mouthwatering – vegetal, but still so sweet. On the palette, it really is like the description – so sweet and fresh, with those notes of peas and fresh greens.

This really is a lovely green tea, and its left a really delicious sweet taste in my mouth. After three brewers’ full, I’ve taken a break, but I’ll probably give these leaves another couple of infusions after my dinner. I imagine it would clear the palette perfectly!

Flavors: Grass, Peas, Sweet

Preparation
0 min, 15 sec

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100

As with all of Verdant’s Shu puerh, this one had a surprisingly clean scent that reassured me of its quality. Obviously it still had a certain mustiness, but it is a generally pleasant smelling brick. Nothing fishy, nothing dirty, nothing nasty. Just a reassuring, “old” smell.

I had this down in London and wasn’t really using optimal water, so I won’t review in too much detail for now, but it was definitely a flavoursome puerh with a lovely, deep coloured liquor (what else was I expecting? hahaha). I’ll bring it back home with me when I go down next weekend and do a proper tasting session in the near-future :D

Preparation
200 °F / 93 °C 0 min, 15 sec

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95

Hey Steepster friends! It’s been a while!

Works been hectic, and I’ve had very little computer time, but I’m gonna try to reappear a little more from now :D

I got a lovely little tin of this in my last Verdant order (and my goodness do they pack those tins full :D) – I opened it and the smell was just intoxicating. Really, really lovely.

I brewed it up in a lovely little 100ml teapot that I have and made it plenty strong. It produced the most fabulous smelling liquor – dark, roasty, and chocolatey! The flavour of it was much the same, with a definite caramel/burned sugar note that just added even more deliciousness to each sip!

I’ll deffo be enjoying my tin of this tea!

Flavors: Burnt Sugar, Caramel, Chocolate, Dark Chocolate

Preparation
200 °F / 93 °C 0 min, 15 sec 4 g 3 OZ / 100 ML

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Bio

Medical Student and casual tea-drinker.

I’ve been drinking tea for many years, but I’m quite new to fine, Chinese teas – I took to Steepster to learn, take recommendations and share my experiences :-)

I’m particularly keen to try lots of new teas, especially Pu Erhs and Oolongs!

I’m also happy to swap, particularly within the UK! If you see anything in my cupboard that you wanna try, please don’t be afraid to ask! Most of them I have at least 25 g of, so a 5 g sample or so will be no trouble :-)

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London/Manchester, UK

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