16 Tasting Notes

98

Smooth, complex, balanced, not harsh, not smokey though some tobacco notes, much different from Hao Ya or Mao Feng. Quite a treat, extremely memorable.

This seems to be the same very pricey grade of Keemun from a specific, state-owned factory, that Ito En’s Madison Ave NYC boutique called “Keemun Spring Dawn.”

Flavors: Caramel, Cocoa, Leather, Tobacco

Preparation
200 °F / 93 °C 4 min, 15 sec 4 g 12 OZ / 360 ML

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95

For the 2017 harvest: Smooth, luxurious, pleasantly complex (not the sometimes harsh one-note flavor profile of many Assams), very distinctive honey note.

Flavors: Honey, Malt

Preparation
Boiling 3 min, 30 sec 4 g 12 OZ / 360 ML

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90
drank Sichuan Gongfu by TeaSpring
16 tasting notes

A compelling taste, not too much tannin, not too little, just right.

Preparation
Boiling 4 min, 30 sec

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85
drank Lu An Gua Pian by TeaSpring
16 tasting notes

A pleasant, smooth Chinese Green. Notes of Asparagus and succulent greens. The leaf is large and beautiful.

Preparation
180 °F / 82 °C 2 min, 45 sec

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85
drank Zhu Hai Jin Ming by TeaSpring
16 tasting notes

Has some of the maltiness and high-tannin of an Indian-type assamica.

Preparation
Boiling 4 min, 30 sec

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85
drank Bai Lin Jin Zhen by TeaSpring
16 tasting notes

Tippy and peppery.

Preparation
Boiling 5 min, 0 sec

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80
drank Tan Yang Te Ji by TeaSpring
16 tasting notes

A sophisticated, complex and subtle black tea. A bit Keemun-ish but less bold. Smooth, not powerfully malty like Assam or Yunnan.

Notes of sweet shellfish-crab, fruit-plum, autumn leave scent.

It is interesting, not my usual style but I would give it 80/100

Preparation
Boiling 5 min, 0 sec

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90

A fine example of Golden Yunnan. Malty notes of chocolate and leather.

Preparation
Boiling 4 min, 30 sec
TeaBrat

I went to their website today, they look great :)

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85

Decent for a packaged grocery-shelf product.

Preparation
180 °F / 82 °C 2 min, 30 sec

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80

Not the best Dragon Well I have ever had. Maybe 80/100. A decent tea, but it does not quite have that mouthwatering savory nutty taste typical of the best Long Jings.

Preparation
180 °F / 82 °C 2 min, 30 sec

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