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Recent Tasting Notes
Hello Steepster! It’s been a very long time.
I wanted to post a note on this tea because it’s bombdigity! It’s the best or one of the best classic “dian hong” style blacks I’ve had. As you open up the bag it smells like opening a box of cocoa or brownie mix. Like the aroma it tastes of cocoa but also malt and a bit of brown sugar/raisin. It’s not necessarily the most complex, just very very pleasing. Good for gongfu or larger pot brewing.
Flavors: Brown Sugar, Cocoa, Malt, Raisins, Toast
The fragrance comes out from GaiWan with steam,
attracts me so much,
when LongJing tea leaves encountered hot water.
Brightly yellowish tea leaves.
There is still some unique fragrance produced during killing green using relatively hot pan to completely stop the natural fermentation by enzyme included in tea leaf.
Some like roasted flavor.
85-90℃ is suitable temperature of water.
I opened the cap of teapot to let it cool down soon after boiled.
Gongfucha style may seem ridiculous for brewing green tea,
but I like it because it keeps tea leaves from coming into mouth when use traditional “one-stop” like tea cup.
Compare to Puerh tea, the astringency of LongJing is minor.
No bitterness at all except infused too heavily.
HuiGan comes from aftertaste is fresh like spring water from mountain. Very different from the sweetness comes from Puerh tea which is thicker and more viscous.
Salvation is satisfying and lingers long.
Fragrance from the dry leaf seems like disappeared during every infusion, even you sniff the tea liquid or cold tea cup deeply. But it comes back from deep throat during aftertaste.
Soothing mind feeling even in this hot and humid morning in Guangzhou.
DaHongPao, WuYi YanCha also called Cliff Tea or Rock Tea.
Dry tea leaf:
Dark color with some reddish appearance.
Charcoal like flavor from dry tea leaf.
Floral mixed with caramel aroma.
At first 1-3 infusions, the color is brownish yellow color, then it turns to golden color from then on.
Caramel like sweetness can be felt at the first sipping.
Mellower than lightly or medium roasted tea, also less irritation to stomach.
Mouth feelings varies along with infusions.
Soothing mind feeling.
Brewed tea leaf:
Greenish color appears more apparent during the end of session.
*Toad skin seems like on every leaf especially these with greenish color. Toad skin hears like unpleasant as description right now, but definitely it is always used to describe these tea leaves roasted better and well approves the skill and ability of the tea master who processes tea.
No bad quality tea leaf.
4g tea leaf.
70ml GaiWan (full capacity of 120ml)
97 Celsius degrees to boiling water.
P.S Enjoyable and I am becoming understanding why someones like heavily roasted WuYi YanCha.
Pure GuShu tea sessions from left to right:
Left (3rd session):
BingDao (冰岛) LaoZhai (老寨) which means Old village of BingDao.
Bitterness just appears in a blink during every sip.
Astringency is very minor.
Salivation comes firstly than HuiGan and alongside momentum.
Chinese word 舌底鸣泉(she di ming quan) describes Salivation springs up like a spring hided under tongue.
Now I can find a place to use it without hesitation.
Then HuiGan(sweetness from aftertaste) and Salivation comes in turn.
ChaQi is the strongest during the 3 kinds of tea tasted this afternoon. The most obvious body feeling is smoother and broader breath and clearer head than before.
Middle (1st session):
DiJie (地界), another sub-village of BingDao village.
The taste is very different to LaoZhai.
Soft, sleek silk like or even oil like tea liquid with roundness in mouth.
Both bitterness and astringency are not so obvious near very minor.
The most easy to be remembered character is candy sugar like sweetness emerges on the front and wide surface of tongue and stays very long.
Also felt throat was widened and soothing feeling.
Right (2nd session)
BangDong (邦东), a place near XiGui(昔归), with around same altitude and along the river, so it gets another name BangDong JiangBian(邦东 江边).
Very strong aroma emerges from dry tea leaves. Like FengHuang DanCong of YuLanXiang flavor. I still don’t know the reason and assume there maybe some similarities on minerals from soil or others? But also mixed with classical puerh tea flavor especially appears in LinCang area.
The most impact or irritation to mouth during the 3 kinds of tea.
Ever bitterness or astringency is strong but very different from tea of MengHai tea region.
Also another character of Rock flavor called YanYun(岩韵) in Mandarin. This word is usually used to describe the unique flavor of WuYi YanCha directly translated as Rock Tea or Cliff Te a because this rock flavor. Take a look on the photos taken from BangDong JiangBing, very less grass and other brushes plants compared to luxuriant brushes in MengHai tea region in spring. Many places are naked soil and large or small rocks only. Is it the reason? Or other reasons, I still have no idea before having confidential evidences.