2832 Tasting Notes
This review is for the decaf version of Damask Rose.
1.5 tsp leaf, 600 mL hot water (96 deg. C), 5 minutes
Rebrew with same parameters
The base is tasty, fairly flavourful while not being bitter at all. pleasant floral rose favour.There isn’t much here other than rose and black tea, but it is still very tasty.
Flavors: Floral, Perfume, Rose, Tannin
Sipdown of an older sample from Jk7ray’s stash.
This is either a white or a green. It tastes like a vegetal white or maybe a green, I’m not sure.
Steep 1: 2 tsp leaf, 250 mL water, 1.5 minutes
-cucumber blossom, zucchini
-delicately floral and vegetal
Steep 2: same parameters
-more vegetal that before
Flavors: Cucumber, Hot hay, Squash Blossom, Vegetal, Zucchini
Steep 1: 300 mL 95 deg. C water, 45ish seconds
-Earthy, similar to a good puerh
-bittersweet cocoa, woody, lots of tannin (a bit bitter and overly tannic, maybe try a shorter steep time)
Steep 2:300 mL, 95 deg. C, 15 seconds
-very aromatic, it smells like a Chinese black with some honey and cocoa in the background
-less Earthy, still slightly bitter
Steep 3: 300 mL, 10 seconds
-still very flavourful, more cocoa
-hints of wood
-honey (but I wouldn’t say it is very sweet)
Flavors: Bitter, Cocoa, Dark Bittersweet, Earth, Honey, Tannin, Wood
I thought this was a mystery sample, but upon tasting it realized it is my beloved milk oolong. I must have put some in my bag and forgotten about it.
Buttery jade oolong, very creamy mango and coconut flavours, stonefruits, milk scent/flavor. The oolong base (I believe this is a straight oolong, but I’m not sure) is what really makes this. It is super buttery and creamy, sweet, gives a thick and very pleasant mouthfeel. It reminds me of mango sorbet or coconut gelato. I brewed this western style, but my cast iron pot with smaller water volumes each steep. Water 80 deg, C, 450 mL water, 3 steeps. Try 85-90 deg. if you find it steeping too slowly, sometimes it is a bit slow when you keep the temp down. You will not burn the leaves if don’t let it get over 90 deg. C I haven’t tried this at boiling/100 deg. C, but I wouldn’t risk it for a high grade jade oolong.
The tsp of leaves expands to a point where it takes up most of the pot, which is why I limit the water volume to avoid it overflowing. It is so aromatic I can smell it brewing throughout the kitchen.
Flavors: Butter, Coconut, Creamy, Fruity, Mango, Milk, Stonefruits
Thank you VariaTEA for a sample of this!
Now, it could be my fault for brewing it for a few extra minutes (~10 minutes, just under boiling water), but it is soooo bitter. Completely undrinkable. I diluted it with half water, but it isn’t tannic, it’s extremely bitter. I did get a bit of hazelnut brulee and vanilla in my few brief sips, and some of the black base.
Flavors: Bitter, Hazelnut, Sweet, Vanilla
Staying true to its reputation, this tea delivers a dark bittersweet flavour and a very aromatic cup. Roasted carob and unsweetened cocoa, dark wood, roasty like a pan-fired black. This tea is thick, malty in the mouthfeel, and is very enjoyable hot or iced (it also takes milk well).
Overall, I recommend gong-fuing this (or at least using your fanciest pot), because it has a lot to offer. You can’t go wrong with an unflavoured tea that tastes like chocolate.
Flavors: Cocoa, Dark Bittersweet, Dark Chocolate, Dark Wood, Roasted
Mmm this is a tasty dessert rooibos. Thank you to VariaTEA for sharing! I coldbrewed this one because I’m too lazy to brew things properly. Instead I dump some looseleaf into a gravity steeper and fill it with water. No strainers, brew times, or water temperatures to worry about.
Red rooibos base, heavy minerals and vanilla, background flavour of carob, raw cocoa, and honey. It is basically a vanilla/honey/cocoa rooibos. The rooibos is very rooibosy, so avoid this one if you don’t prefer rooibos. I think it goes really well, and rooibos always takes flavour well.
Flavors: Chocolate, Cocoa, Honey, Mineral, Rooibos, Vanilla