807 Tasting Notes
This is an extremely satisfying tea that demands attention, but rewards also casual brews. It might just be the best Darjeeling I’ve ever tried. It induces a pleasant warming sensation throughout my body. Another point in its favour is that it lasts for a very long time, I commonly get 250-300ml per gram of tea.
In dry form, it brings aromas of cape gooseberry, hay, and forest floor. Wet leaves then smell of courgette flowers and strawberry leaves. The liquor has a velvety and slightly numbing mouthfeel, which is engaging, but the tea really shines in its complex, pungent taste with great breadth and protracted flavours.
It is consistently subtly floral and sweet, which is counterbalanced by savoury mineral notes that are almost marine at times. There are also thyme, vanilla flavours and a sour, effervescent finish that leads in to an evolving aftertaste with notes of sorrel, oak wood, grass flowers, and later also carrots and sea buckthorn juice. Towards the end of the session, I find that the tea slowly moves towards a sheng-like profile with more floral bitterness and a sweet/umami of a mushroom broth.
Flavors: Alcohol, Bitter, Broth, Carrot, Floral, Flowers, Forest Floor, Gooseberry, Grass, Hay, Marine, Mineral, Mushrooms, Oak, Soft, Sour, Strawberry, Sweet, Thyme, Vanilla, Vegetal, Zucchini
Still love this tea – it gives long evolving sessions with lots of complexity, early on it is more bitter with an expansive and fragrant aftertaste, later just really sweet with a hint of sourness.
The dry leaf aroma reminds me of honey, tangerine, pitahaya, corn, and hay. From the wet leaves I picked up also hints of mushrooms and vanilla.
The taste is sweet and wood with a dry grass quality to it early on. Steeps 3 to 6 have quite decent woody and gin-like bitternes as well as flavours of bell peppers, autumn leaf pile, allspice, bourbon, and acorn.
The aftertaste then brings further notes such as sugar, moss, pinecone, chicken meat, and cinnamon to name a few.
Flavors: Allspice, Autumn Leaf Pile, Bell Pepper, Bitter, Cinnamon, Corn Husk, Dry Grass, Hay, Honey, Meat, Moss, Mushrooms, Nutty, Pine, Pleasantly Sour, Sugar, Sweet, Sweet Corn, Tangerine, Tangy, Tropical Fruit, Vanilla, Whiskey, Wood
[Spring 2016 harvest]
A good yan cha whose aftertaste is the most intense and memorable aspect. Unfortunately, it only lasts for 6 infusions.
It has an aroma with notes of vanilla pudding, chocolate cookies, and cherries. Taste-wise it reminds me of tobacco, sweet wood, blood, and black currants. The finish is savoury at first, then turning more sweet and woody with a buttery flavour. The body is light and the cha qi mild and warming.
Flavors: Black Currant, Butter, Cherry, Chocolate, Cookie, Metallic, Sweet, Tobacco, Vanilla, Wood
The long dark green needles of this handmade kabusecha are among the most elegant I’ve ever seen. Besides that, this tea shines in its mind clearing effect, powerful and engaging aftertaste as well as the layered bitterness. As such, I think it could appeal to young sheng drinkers too.
The taste is very mineral and bitter from the first infusion already, one that is also full of umami notes as expected. The second steep has a notable vegetal bite and gin-like bitterness. The third is more brothy and woody with a sweet grassy finish. The mouthfeel is creamy and not too thick, but it has a lively evolution – developing a range of tingling and numbing sensations.
The aftertaste is very strong and long lasting. Overall, floral and herbaceous notes dominate, but others like peas also appear. At some points it also reminds me of a yellow tea aftertaste.
Flavors: Bitter, Floral, Green Wood, Herbaceous, Mineral, Peas, Umami, Vegetable Broth, Vegetal
This is a really nice comfort tea, I’ve enjoyed it on every occasion and it never demanded too much attention from me despite being quite complex and full bodied.
When dry, its aroma reminds me of curry leaves, fenugreek seeds, green wood, and Chinese leek. Then, while brewing, I can smell hints of maple syrup, eucalyptus, and yeast.
The liquor is oily, thick, active and yet quite smooth. It tastes quite nutty and fragrant at first, more sweet and herbaceous later on. There is a lasting numbing sensation coupled with a spicy aftertaste and notes of hops, honey, sugarcane, coconut water
I don’t think I’ve ever come across a Darjeeling tea that is as warming in the body as this one – truly one of the impressive examples of Himalayan teas.
Flavors: Curry Leaf, Eucalyptus, Green Wood, Herbaceous, Honey, Hops, Leeks, Maple Syrup, Nutty, Red Apple, Smooth, Sugarcane, Thick, Wood, Yeast
[Spring 2021 harvest]
Respectable and cozy gaoshan oolong, which is nevertheless too expensive for what it offers imo.
It has a sweet creamy scent when dry and an aroma of alpine forest (mugo pice, ets), snow peas and apricots when wet. The taste is relatively savoury with a vegetal biterrness, floral sweetness and mild fruity tartness. There are flavours of sweet apples and apple skins, celery stalk, pine, mung bean and green beans as well as many flowers.
Flavors: Apple, Apple Skins, Apricot, Bitter, Celery, Creamy, Floral, Flowers, Green Beans, Lima Beans, Pine, Savory, Snow Peas, Sweet, Tart, Vegetal
I didn’t pay a super close attention to this tea today. I found it to have a pleasant woody bitter and juicy sour character with a supple body and notes of spices in the aftertaste. There was also a funny savoury flavour of baked potatoes which is not very common.
Flavors: Bitter, Juicy, Potato, Sour, Spices, Woody
I finally joined the covid club, while I didn’t lose taste and smell, my current tea perception is surely affected by it.
In any case, it is fun to check up on this tea’s progression. It seems to have a more rustic character now. The aroma reminds me of forest floor and beeswax, while the taste is a mix of green wood, citrus fruits, honey, root vegetables (beetroot, celery), with some further hints of chickpeas, vanilla, camphor, cumin and apricot in final few infusions.
The tea is somewhat astringent and numbing, but it can be easily pushed to extend the session to about 14 infusions.
Flavors: Apricot, Astringent, Barnyard, Beans, Beeswax, Beetroot, Camphor, Celery, Citrus, Cumin, Dry Grass, Forest Floor, Green Wood, Honey, Roots, Vanilla
Awesome medium bodied green tea in a way that’s a bit hard to describe. Already when opening the package, the pungent and complex aroma suggests it would be a good one – it is meaty, grassy and nutty at once.
The tea tastes very fresh and savoury with a lot of bitterness and a nutty finish. There is a decent astringency early on, but the liquor texture is also very smooth – somewhat confusing for the mouth. The taste does get more sweet and vegetal around steep 3 and also a bit brothy and floral towards the end. Specific flavours I noticed are those of green beans, lime, green pepper, orchid, and chicken broth. The aftertaste is sweet with a hint of mussels and the cha qi mostly warming in the core.
Flavors: Astringent, Bitter, Broth, Grass, Green Beans, Green Bell Peppers, Lime, Marine, Meat, Nutty, Orchid, Pungent, Salty, Shellfish, Smooth, Sweet