107 Tasting Notes

100

I also got this sample from Lulu a couple of weeks ago – apologies for the delay in this write-up and in my completion of the survey! I didn’t want to have it after work and not really appreciate it, so I’ve kept the sample safe until I had a good opportunity to actually enjoy it – today was that day! :D

After breakfast, my brother and I sat down to enjoy this tea – and it really was very lovely! :D The dry leaves smelled wonderful; pastries, flowers, brown sugar… Lovely! :D

I brought down my beloved Verdant gaiwan and set about this tea – as the sample came in to around 6g, I opted to use the whole sample and just do really short, fairly hot steeps. And I think it worked fantastically.

The resultant tea was smooth, creamy, and delicious – it had a wonderfully thick mouthfeel and really intense flavours of orchids and pastries, the flavours I most enjoy in Taiwanese High-Mountain oolongs. Five steeps later, and around ten seconds per infusion was enough; each cup was intense and flavoursome, without any bitterness and very, very low astringency. We’ll keep drinking this throughout the day, that’s for sure.

This oolong really was very, very delicious. I have only positive things to say about it! :D Perhaps, when my stash runs down, I shall turn to Sanne Tea for some more.

I should also comment on the packaging: it came in a lovely sealed foil bag, within a beautifully labelled little green envelope-thing. The information card, too, that the tea came with was wonderful – lots of information about the growing/cultivation of the tea, about the location of origin, about the farmer, and about the tea itself (in terms of harvest date, oxidation, roasting etc.).

Wonderful! :D Thanks so much for this Lulu; I’m really grateful for the opportunity to try this sample of your delicious tea :D

Flavors: Brown Sugar, Floral, Orchids, Pastries

Preparation
190 °F / 87 °C 0 min, 15 sec 6 g 4 OZ / 120 ML

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95

Drank this tea, throughout today, with my brother – once again, I was really impressed! I probably used quite a lot of leaf (by the time it all unfurled fully, my gaiwan was pretty full), but the short infusions were all so delicious and floral, with those lovely, subtle, vegetal notes. And it really does have a lovely butteriness to it.

So yeah, great stuff once again from this lovely tea :D Probably got around 10 infusions from it today, and the last one wasn’t too weak/brewed for ages, so it may yet go a little way into tomorrow.

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100

I took this to work with me, again, the other day and brewed it up in that semi-Western, semi-Gong Fu style that seems to have worked so well with this tea (i.e. do multiple infusions, with a decent amount of leaf, in a largish tumbler and then pour off into a cup to drink). It produced, once more, such a deliciously fragrant, warming session of tea, with all of those roasty, creamy flavours. I’m definitely going to treasure my remaining supply of this wonderful tea :D

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100

After a few weeks away from green oolongs, my brother came home so I thought I’d treat us both to a pot of this. He hadn’t tried it before so, after obviously being impressed by the lovely little tin it came in, he was really impressed by the lovely flavours of this tea – pastries and flowers were still the major notes for me, with those little hints of butteriness. Delicious :D

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100

We’ve been drinking this a lot, recently – I think I finally fully converted my Dad, who keeps asking me to make him some more :D Plus, with it being Norouz recently, we had another Iranian family over to celebrate, and this was the tea he chose to serve to them all :D

It’s still just as deliciously fragrant and citrussy as ever. A perfect compliment to some gaz or sohan, or maybe even with the delicious little cream cakes and buns that are traditional to serve at this time of year.

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90

I’ve been working my way through my little cake of this, too, recently and it’s another tea that I’m just really enjoying. It’s sweet, slightly creamy and very moreish. I broke off some little pieces to use in my Gaiwan this morning, with a lovely fresh hot-cross bun, for breakfast! They made for a pretty good combination too, actually.

(I enjoyed all of this whilst watching Fortitude, too – any of you guys been watching?? What a bizarre program :O It’s darn compelling though, that’s for sure!)

As I’ve not really ever owned or broken up many sheng puerh cakes before, I don’t know how this compares, but it’s definitely a little more loosely packed than the other two that I’ve opened. As such, when I went at it with my pick, I was basically removing little fragments of two or three leaves at a time. It wasn’t really an issue, as they remained pretty intact so the brewing didn’t get bitter, but it is a very different experiences, say, to the stone-pressed 2004 or the big-leaf 2006 shengs I have from Verdant.

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100

And, again, this was a tea I shared with my friend, the first time we had a meet-up for tea and cards. I think he, like me, was really impressed by this tea’s fabulous flavour profile – slightly smoky and sweet, with that lovely black-tea aroma and strength. I don’t think I’ve found a tea that has impressed me so much, on a first try, before. It really is quite fantastic! :D

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100

In the while since I’ve last been online, I’ve drank plenty of this delightful tea. It’s just amazing – I’m really impressed with it and by how much I like it. It’s so smooth, sweet, and delicious – I can find no fault. It leaves me feeling lovely and energised, but with a certain calmness. And it leaves a wonderful, gentle menthol aftertaste that lingers for a little while after you finish your session.

Again, this is one I shared with my friend and he was really impressed. It’s definitely one I’ll be enjoying for months to come :-)

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95

The last time that same friend visited, we have some of this lovely sheng too – it’s just so delicious :D Still working my way through the little “sample” bag, though, so the full cake is still relaxing and growing ever more delicious in a little cotton storage bag.

I think this was one of the best teas we had, that other weekend, actually! I think my friend was quite impressed and I certainly still love it :D Delicious, flavoursome, and refreshing.

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Brewed up some of this for the first time yesterday! :D A good friend of mine (and the first local friend I’ve been able to find that also really likes ‘fine’ teas!) was round, so I decided to finally break a bit of the cake off! It’s lovely and compressed, so it was easy enough to break off a little 4/5g piece to brew up (in my beloved Verdant Gaiwan).

It was really delicious :D I think we probably got through six or seven steepings over a few rounds of Magic the Gathering (which, I confess, I lost most of… I think it finished 6-3 or 6-4 overall…). Still, this was a lovely tea to share with a good friend :D I’ll brew it up again, at some point in the future, and focus on it more (and maybe take some notes, etc.), but I certainly do remember it having a surprisingly buttery flavour. It was a really ‘smooth’ sheng puerh, compared to others I’ve had – definitely not when compared with a shu puerh or a smooth white tea, but far more so than other sheng puerhs that I’ve tried. It was also a little sweeter, too, which was really interesting! :D

Flavors: Butter, Sweet

Preparation
200 °F / 93 °C 0 min, 15 sec 4 g 4 OZ / 120 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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