Taiwan Tea CraftsEdit Company
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Recent Tasting Notes
Just finished off my sample packet of this, and really enjoyed it. I’ve actually enjoyed pretty much everything I’ve purchased from Taiwan Tea Crafts, and I desperately want to make another purchase. I’m restraining myself. Onto the tea- very easy to drink. Smooth with notes of sweet potato, caramelized sugar, and chestnuts.
Flavors: Caramel, Chestnut, Honey, Sweet Potatoes
This is an exquisite high mountain tea. Exotic tropical fruit flavors that evolve into elegant florals and sweet pastry through steepings.
Dry leaf has a light floral and green apple fragrance. Following a rinse, intense aromas of mango and pineapple emerge.
The first steep tastes like biting into a juicy, fresh nectarine. Super thick and sweet with a luscious mouthfeel. The second steep brings out a burst of flowery goodness – notes of lily of the valley and jasmine – and a very satisfying silky texture with a distinctive aftertaste. Some light vanilla notes, creme brûlée, and orange blossom encountered as the tea progresses. The flavor begins dropping around the 5th or 6th steep but remains enjoyable.
I sampled pretty much every single high mountain oolong from Taiwan Tea Crafts and this was hands down my favorite from this winter’s harvest. Note that while Long Feng Xia is an amazing tea, it’s sensitive to water temperature. You need to use slightly cooler temperature than what normal gaoshan calls for. It used to give me fits because I would end up scalding it by brewing it my usual way. This time I kept temperature around 185 F, never letting it go above 195 F and it was perfect.
Flavors: Cream, Flowers, Jasmine, Mango, Orange Blossom, Pastries, Pineapple, Stonefruits, Tropical, Vanilla
I haven’t been drinking any flavored teas lately. I just haven’t been in the mood. Because of that, I’ve been going through a lot of my single origin tea sample fairly quickly, which I consider a good thing! I have a few orders that I’m waiting on, but aside from those, I’m waiting until my cupboard falls below 250 to purchase any new teas. Hopefully I can keep to my self-imposed tea band this time.
As for this tea, it’s interesting. Brewing at 200degrees creates an incredible jasmine aroma, a floral flavor, and slight acidity. Lower temperatures yield quite a strong sweet potato flavor, but still with that acidity. Because of the slight sourness, this just isn’t my favorite.
I’m finding that if I’m going to drink a roasted oolong, I want it more heavily oxidized. While this is more pleasant than the deep roast Bao Zhong, it still covers up all of the subtlety and nuance of the unroasted Bao Zhong. I’m finding this to be a nondescript- some artichoke and roasted vegetables, with a bit of nuttiness. But, I’d much prefer the Bar Zhong in an unfrosted format.
Here’s a well balanced, intricate, and full-bodied Dong Ding – one that I would happily reorder given its reasonable price. It has the right amount of roasting to drink young. Maybe as the only drawback I would mention that the taste is a bit muted and the aftertaste somewhat simple.
Dry leaf aroma is very nice and memorable already. It has a somewhat earthy and cooling base with notes of apple, parsnip, and beeswax on top. During the session, the scent is also fairly complex and mostly floral with some complementary vegetal and sweet, woody tones.
The taste is well balanced, but overall skewed towards mineral and savoury flavours. Bitterness and sweetness are present too, the latter especially in the aftertaste. Specific notes includes ones like bone broth, raisins, butter, lavender, and parsnip.
As I mentioned already, liquor is thick and has a very nice brothy and bubbly mouthfeel. The chh qi is pleasant too and mind clarity inducing.
All in all, a lovely tea that I can definitely recommend.
Flavors: Apple, Bitter, Broth, Earth, Honey, Lavender, Meat, Mineral, Parsley, Raisins, Sweet, Thick, Vegetables, Vegetal, Wet Rocks, Wood
This deep baked baozhong hits the senses strikingly like a qilan rock oolong, though it exhibits more of the grassy/plant stem/banana leaf greenness of Taiwanese oolongs than a light-roasted Wuyi qilan can offer. Rich milk chocolate and caramel aroma of the dry leaf, with hints of charred wood and dill, yields to the roast and spice bread after warming and rinsing. The strength of the tea lies in its dense and heady chocolate and floral aromatics which are less expressed as pure flavor. There is some alkalinity from the roast in the first few steeps and pleasing astringency throughout. Roasty, floral and mineral sweet with a peach impression. Lingering fragrance in the mouth and light yet long banana leaf and sugared peach gummi aftertaste that later hints at buttery osmanthus. Somewhat cooling, alpine feel.
Deeply relaxing tea, so much that I forewent trying the remainder of my sample both western and grandpa. This tea lends itself very well to evening gongfu sessions. Either the caffeine content is low and/or the high, creamy florals lull me into not noticing or caring.
All through this week into my days off on Sunday and Monday, the weather should be cool and cloudy with some rain. This is the perfect spring weather to sample my other baozhong oolong of varying roast levels and to sipdown the last of the pure green stuff I have.
Song pairing: Placebo — Haemoglobin
Shoot, maybe all of the Black Market Music album. One of those nights.
Flavors: Butter, Candy, Caramel, Char, Chocolate, Cocoa, Dill, Dry Grass, Floral, Grain, Grass, Marine, Mineral, Orchid, Osmanthus, Pastries, Peach, Pine, Plant Stems, Roasted, Spices, Sugar, Wood
I don’t know if this is the right lot for what I tried (in fact, I’m like 90% sure it isn’t), but I’m too tired/lazy right now to look it up and create a new Steepster page for a straight green tea…
Anyway; I recently did a split order from Taiwan Tea Crafts with a coworker. Obviously I’m not the one who decided to order green tea; but he was nice enough to bring in the sample and make a large Western style pot of it for the three of us in office to try and share together. I don’t generally like green teas, but I love experiencing new teas and I’m always willing to be pushed outside my comfort zone and expand my palate so I kindly accepted a cup.
I was surprised by how much I enjoyed this. I thought it was quite sweet and refreshing, with flavour notes that I would probably describe as raw anise bulb, arugula, and crisp iceberg lettuce. He said that he finds the flavour quite basil-y, and I can see that comparison as well. In many ways, I was reminded of very fresh baozhong. It’s not something I would want to own/reach for often, but it was a really nice one off cup and I deeply appreciate him sharing it with me.
I think the reason I’m gravitating towards this varietal so much is that it very much reminds me of our most recent trip to New York. We visited Té Company multiple times during our trip, and this smells just like one of the teas I sipped in the shop. Really sweet and comforting, and shockingly affordable. I’ll definitely be grabbing more of this.
Just received this in an order of 3 samplers from Taiwan Tea Crafts. Since I’m home so much, I liked the idea of tasting multiple different varietals in the same category from the same brand. This is a really lovely oriental beauty. Tastes like syrupy sweet stone fruits and wildflower honey. It smells incredible as well- honey and overripe stone fruits.
Flavors: Honey, Nectar, Stonefruits
This is my second time trying this tea and it’s pretty much how I remember it from before. Greener than a typical dong ding with such a subtle roast that you might think you’re drinking a green oolong. The baked bread and caramel popcorn aromas are the only clue that this is a roasted tea. It’s fruity with light mineral and butterscotch undertones. Notes of apricot, osmanthus, and tangerine when steeped at cooler temperatures. Higher temperatures will bring out slightly more toastiness. Very refined and delicate with a smooth texture. Doesn’t become bitter no matter how long it steeps. I left it steeping for a few hours in my tea thermos yesterday and it still tasted great.
Flavors: Apricot, Baked Bread, Butterscotch, Citrus, Fruity, Osmanthus
Finished off my sample of this tea last week. This Dayuling was nothing special given the prestige and high price tag attached to it. Don’t get me wrong, it’s not a bad tea by any means but I’ve had other high mountain oolongs and inexpensive low elevation tea that tasted better.
It’s got subtle florals with a wisp of nectar sweetness but lacks depth and fullness. Fairly thin and doesn’t go for many steeps.
The bad weather in Taiwan this past winter may be partly to blame here but in general, Dayuling seldom seems to justify the hype.
Flavors: Cream, Green Apple, Jasmine, Pear, Vanilla
This tea is fairly average in everything but the aroma, which is very nice with notes of pastries, tropical fruits, wild garlic and many other floral/fruity ones. The taste is somewhat sour and displays flavours of pine resin, lemon tart, broccoli and grass, with lime leaves and rapini emerging in the aftertaste. Mouthfeel is not too engaging and quite astringent for that matter.
Flavors: Astringent, Broccoli, Floral, Fruity, Grass, Lemon, Lime, Pastries, Pine, Plants, Pleasantly Sour, Resin, Tropical, Vegetables, Vegetal
The quarantine sipdown continues. This is another good Baozhong from TTC though a notch below the winter harvest. I steeped it grandpa style as usual with Baozhongs. Nice buttery lilac-y flavor accented with wildflowers, honey, and nectar. Hyacinth lingers in the mouth after it goes down. Some delicate vegetal tones settle in as it continues to steep. There was lots of broken leaf in here which affects how quickly it infuses but still avoids any bitterness.
Finished my sample of this last night. This was a solid Shan Lin Xi with tropical fruit aromas and perfumey florals, typical of this type of tea. Out of the bag, the leaves have a buttery honeysuckle fragrance. Following a rinse, the aroma becomes fruitier with notes of mango and nectar, accented by vanilla and coconut.
The tea opens up with a subtle sweetness and hint of jasmine. As it progresses through steeps, it builds intricate floral layers of lilac, honeysuckle, and wildflowers. Smooth body and a slight fruitiness in the background that complements the florals nicely. I got about 7 steeps out of it.
Flavors: Butter, Floral, Honeysuckle, Jasmine, Mango, Nectar, Tropical
A respectable and quite drinkable Li Shan but doesn’t exactly set my world on fire. It has aromas of magnolia, cream, and vanilla. The taste is very clean and refreshing with notes of honeysuckles, water lilies, and a mineral sweetness. That said, it tastes somewhat generic and lacks that buttery, thick body of higher quality Li Shan teas. Goes for several steeps and has a nice, meditative cha qi.
Instagram shot: https://www.instagram.com/p/B8hFSwRAuGR/
Flavors: Cream, Floral, Mineral