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Oh my goodness! I’m getting quite a bit of rose on the mid to end of these sips. Rich, grainy, roasty, chocolatey… then rose. Musky earthy true rose, too. I’m in love. If I could put my best loved flavors together and wish for a tea, this would be IT! Fancy that it also has a rich history, winning awards all the way back in 1915 and everything! Millions of hearts to this one.
Preparation
Now…adjectives! :)
This is a magnificent tea. It reminds me of Harney’s Keemun Mao Feng without any smoke. If I had to describe it in one word, it would be RICH. It has that same intense richness that I love in KMF. That magical fruity/floral on the end of the sip. I am on my second steep and it still remains completely powerful and delicious!
To me, it tastes like an entirely different beast than Tan Yang Te Ji! Not like a more refined version but rather a smokeless Keemun Mao Feng.
YUM. I love, love, love it.
Preparation
Funny, your experience is completely different from mine. I thought they were very similar, but the Te Ji more sort of… wild. I like that wildness so I prefer the Te Ji. Of course I also did my comparison side by side, which I’m not sure is always really an advantage.
Yes, it’s interesting! I was thinking the same thing when I tasted it. I remembered your and Auggy’s tasting notes and thought it was wild that I was getting thoughts about Keemun Mao Feng instead!
It’s just one of those things that prove that it’s impossible to do it wrong. We can never replicate each others’ experiences. :) If it wasn’t for the hairy price tag on it, I would be tempted to give it another shot. At that particular price though? I can control myself. :)
This is a review-by-proxy. I made a pot of this for my husband this morning. He loooo-oooo-oooooved it. It’s hard to get lots of words out of anyone in the morning, but I can tell you that he groaned, and said it was soooo good, and amazing. I’ll have to try it in order to get…more adjectives. :)
He’s been having tea instead of coffee in the morning and he has almost finished off Thomas Sampson! I had three tins of him before this tea-in-the-morning business!
Preparation
Tea-in-the-morning business – that’s a good thing right?
It’s a good thing :) BUT! his favorite morning tea is also a limited edition tea, which is getting more limited each morning if you catch my drift ;)
I look forward to further reviews, possibly with adjectives! :)
On the Tan Yang/Panyang topic, I made a pot of Harney Panyang Congou this morning and as I was drinking it there was, yes, a “tang” that was very familiar … after a moment of reflection I realized it was Zhi Gong Fu Black that it reminded me of. This is a tea family with a lot of cousins.
Well I certainly went through that 50g fast!
Roasty, grainy, chocolatey. When I’m too busy to think about what I want, I always pick this flavor profile — I’m always happy with what I get. I love it in every season, in any mood. I’d order it again in a heartbeat…if I was ordering tea. (I’m down to 50 in my cupboard — imagine me beaming proudly at my restraint!!)
Preparation
Delicious. Everything I expected, and more. An extremely fine example of a Gong Fu black with all the roasty, chocolatey, tangy wonderment that implies.
Mmmmmmmmmmm!
Another tea which makes me say, “Is this REAL!?” How can this other plant produce sweet chocolate!?!?!?
Preparation
This is absolutely one of the best teas this spring. Seems like TeaSpring’s “Cha Wang” -teas are actually really good.
Tea is rich with umami, it has a strong nutty/roasted feeling very similar to Japanese teas. Something, however gives this away as Chinese tea. I think it is the sweet aftertaste, it’s kind of non-japanese. But really, could honestly mistake Luan Guapian for sencha.
Strong, surprising, Japanese-like while staying Chinese. This I like. I can honestly recommend. It’s quite expensive, although I would consider this worth the money.
Preparation
I’ve been looking for a Chinese green that isn’t too oily or too fried, and it sounds like this one just might be up my alley. Good to know it’s worth the change!
You might want to consider their other Luan Guapian first, I haven’t tasted it but judging by this and other versions I’d believe if you’re looking for something similar to Japanese teas, Luan Guapian is your choice. I’d believe the cheaper TeaSpring Luan Guapian does the effect as well.
Have you tasted Korean greens? They are something in between Japanese and Chinese teas tastewise.
I’ll add that Luan Guapian to my list — it sound right up my alley.
I’ve never tried Korean greens, actually. Been interested in trying them and some of the taiwanese oolongs for quite some time, but I went a little crazy with the gyokuro and had to calm down a bit ;) I think I’ll have to try some teas from there, next.
Quite the opposite, personally. I think I’d like to have some gyokuro for a change!
I love me some gyo! Even though it’s not as fancy as a lot of the top tier offerings, I keep 100g of Den’s Gyokuro Kin in the cabinet for whenever I have an insatiable craving for sushi, udon, or a thick-bodied tea. Always have to keep a little on hand!
What Korean teas have you enjoyed the most, for your money? I think I’ll have to get a simple gaiwan and a couple ounces of tea from there next.
Well, I’m not really familiar with Korea. A friend ordered last autumn (I think) a bunch of Korean teas. I have a feeling that they were from Shan Shui Teas (http://www.shanshuiteas.com/)
I enjoyed Saejak from mount Jiri most, personally. Ujeon was also really interesting, although kinda weird stuff. I’d recommend trying them out!
If I’m going to casually drink some tea, I usually walk to my shelf, reach out for something else, and then quite often in the end I pick up this tea.
First I thought that this tea is a mere curiosity, it tasted so weird. It has light, spring-like sweetness, but also there is a weird taste which I am unable to name. I’ve found variations of that taste on Mengding Ganlu, and Amazing Green Tea’s Huang Shan Maofeng, but not this “weird”.
A sign of the quality of this tea is its ability to withstand temperature, I’ve been brewing this with water ranging from 70°C to boiled water, without a note of over-brewing. Also I have been steeping this for 5 minutes, waiting for leaves to sink. That works well, as well as five-second “washes” with hot water.
Preparation
Spring 2012 is here!
I’m having quite a bad flu, but I couldn’t resist trying out the first green of the season to hit the western market.
I like this, after a winter of wulongs it suprises me how strong can fresh green be. This is fairly vegetal, interesting sweetness. Reminds me of fresh peas, and overall tastes pretty much like the Xufu Longya from last harvest.
Well, this is about as far as I can go with my flu, tastebuds aren’t at their prime.
Spring 2011 harvest!
Gentle, sweet, harmonious, vegetal. Had a nice tingly mouthfeel. Tea brings forth associations of rivers and streams of water in a rainforest. Moving, restless water.
Different parameters gave varying results, this tea can be good in many ways. I think that temperature should be under 80° C but the steeping time can vary. I first drank it with small amount of leaves, steeping time ~1minute, and the result was smooth, interesting, quite clearly green tea. I noticed an interesting tate, which reminds me of Korean green teas, and I tried to emphasise it with larger amount of leaves. On the edge of being oversteeped, this tea was quite interesting, strong in mouthfeel and less vegetal.
Preparation
I’ve been saving this sample from Angrboda for a time that I could sit down and really enjoy it. I have decided that today will be that day.
The dry leaves smell like a smooth, cocoa-y Keemun. Post-steeping, however, it smells Keemun-smoky and toasty. But it also has a sour but perfume-y note that reminds me of used cat litter. Uhm, not cool. Thankfully, when it cools a bit that smell totally goes away, turning into a floral yet toasty note.
The taste is just like it smells –sweet and toasty. It’s really sweet in a floral way, like candied roses. There’s a toasted grain note underneath the sweetness but the sweetness is the dominate note.
Honestly, this is obviously a good tea – is so smooth and sweet – but I kind of miss the more rough and tumble MPD-ness of the Te Ji. I’m leaving this unrated for now because I think the rating I’d give it would be biased since I’m a little sad at how smooth and soft it is. But I think if I have this when I’m looking for and expecting tasty smoothness, I’ll be all sorts of in love with it.
ETA: The second steep (1:15) was very Keemun-y and tasty. The third steep (2:00) was more Yunnan-y. So maybe this tea is MPD, too. It just changes personalities each steep, not each sip.
2g/5oz
Preparation
I agree, this one seemed more straight forward somehow. I was expecting major difference, and just got something sort like the Te Ji Light, or something.
Exactly! But yes, this is Te Ji’s nicer cousin and I was expecting the same Te Ji taste but smoother and fuller. Still a good tea though, just not what I was expecting!
Yes, it’s a more refined leaf grade. In a very literal way.
4g
12 oz
Light yellow steep.
Dry Leaves are long and rolled just a bit. They a great shade of green. There is a almost pine smooky aroma to this. The tea does not seem to have much of a body. It tastes like it smells though.
Preparation
This stuff is bagged!
Bagged tea from TeaSpring. Now I’ve seen everything.
Each bag is wrapped in its own little colourful foil satchet, and I’ve seen that from TeaSpring before, but I never suspected there would actually be a bag inside. I thought it was just fairly costly stuff and therefore portion wrapped. I’ve seen that before from TeaSpring. I can’t remember exactly which tea it was, but it was a very special, blessed on an alter sort of ceremonial leaf for a specific sort of occasion. Which I’ve also forgotten what was. I can’t even remember what the type was, but I think it might have been oolong. Anyway, that’s not important for this one. It was just to say that I’ve seen TeaSpring sell portion satchets before.
This one is the last tea from my Explore China order from TeaSpring uh some time ago. This last tin somehow managed to hide among the parcels I received from other, generous Steepsterites and has gone untried.
This tea is from Zheijang, which is on the East coast of China, just north of Fujian. As far as I can tell, in spite of the name, it has little to do with the Long Jing we know as a green tea (Dragonwell). As I understand it, it is made from the same leaves also used to produce Dragonwell, but these have gone through a different preparation and taste nothing at all like Dragonwell.
It’s not really a black tea either. Not as such, because the process is not the same as for black tea. What it actually is is unknown because the producers are keeping it as a closely guarded secret, but it is apparently a reinvention of a method lost for 300 years. (How this is possible is rather beyond me. How can they know if they’re even close to getting it right? It’s not like they can do a direct comparison) It is apparently somewhat similar, but not the same as, the method used for producing pu-erh, so this tea therefore also has some of the same qualities as pu-erh, including the tendency to age well.
At first this smelled like steam-ironing cotton. No really. That smell you get when you release steam from the iron and get a cloud of it in your face. Steam and cloth. Probably especially if you use laundry soap without perfume in it like we do in this house. I swear I even heard that sound the iron makes, the blob and hiss, in my head.
After a moment, this goes away and is replaced by something that reminds me strongly of licorice root. This note first snuck into the ironing cotton note and then gradually took over, as though it was heavier than the steam and needed more time to actually rise from the cup.
There’s something else in the aroma too, something which I can’t really place. A bit like caramel, but not quite. A bit like fruit, but not quite. A bit like something creamy sweet, but not quite. A bit like marzipan, but not quite. I’m sure I know what this smell is, but for the life of me I can’t get any closer than this.
The flavour has a strong note of licorice root and ginseng. So much so that I had to go and check the details to see if there might have been additions made to the leaf. This does not appear to be the case. It is, in fact, not even mentioned anywhere in the company’s notes.
How odd! Me, I don’t understand how they could possibly miss it. And no, it absolutely can’t be contamination carried over from other teas I’ve had today. I don’t even own anything with licorice root or ginseng in it at the moment. (Except the vile Throat Tea, which totally doesn’t count as we only ever touch that one when ill)
I don’t think I’ve ever come across this note naturally occurring before. How interesting. It is definitely licorice root and ginseng, though. With each sip, I’m more certain. I even get a hint of that funny licorice root-y feeling on the soft palate when swallowing.
Underneath the licorice root-y and ginseng-y note there is something that does taste akin to the average pu-erh. It has the same sort of earthy taste, but it’s milder. It’s not as deep and dark, less broth-y. Pu-erh is for me a very strong tea, one that reminds me of caves and dirt and great big holes. This is sort of the same thing, only up in the sunlight.
I’m rambling, aren’t I? These associations that different flavours invoke are fun, but sometimes they rather get in the way of things. It’s easier when all I get is a colour.
So what I’m trying to say is, it’s kind of like a very mild (possibly slightly thin) average pu-erh, with natural notes of licorice root and ginseng.
I don’t much care for licorice root or ginseng in my tea, to be honest. I love licorice, proper Danish licorice which has nothing, nothing I tell you, to do with anise. Anise does not taste like licorice and supposedly licorice flavoured jelly beans are anise flavoured, actually. FYI. Come to Scandinavia and I’ll show you real licorice. And it doesn’t even have to be the salty sort or the salmiakki sort either (although you’re welcome to try those too if you’re feeling brave. Personally I think those two are the best sorts of licorice in the world).
I’m rambling again. What I’m trying to say here is that I otherwise really enjoy licorice flavoured things, but not in tea. For some reason I just don’t feel these days that licorice root and tea go all that well together. (A couple of years ago I was of a vastly different opinion) So these notes in this tea is rather a turn off for me, and will cost some points here.
Bonus points for being interesting though, because it really is! If you are a pu-erh enthusiast, then I would suggest that you try this one out, bags and all, because I think you would find it really interesting.
“…also has an obsession with finding the Perfect Vanilla Flavoured Black.” Ahh we’re almost twins!
I haven’t had any luck with it yet. I’ve had a few nearlies though. Mostly they fell on not being available for me to actually buy without the aid of a middleman. :)
I agree emphatically about anise and liquorice having nothing to do with tea. Will admit that likely there is a difference. But either, oh, it´s one of those things I am just culturally not into – with a couple exception, both strongly associated with the month of November, funnily enough.
“smelled like steam-ironing cotton” – such a great description I can almost smell it
I love your tasting notes! Silly question but is anise the same thing as licorice? I know I hate licorice in tea blends. I’ve also been to Denmark & Norway, and never had licorice. Now I feel like I missed out :(
Cteresa, is my mind playing tricks on me or have we discussed licorice before…?
Canadianadia, it was the strangest thing. It just immediately popped into my head, sound and everything.
Rachel, if ever you come back, let me know. We’ll meet up and I’ll make you a licorice buffet. :D
Anise and licorice are to completely different plants, but they have similar tastes. This is licorice: http://en.wikipedia.org/wiki/Licorice and this is anise: http://en.wikipedia.org/wiki/Anise. In the US things that are called ‘licorice sweets’ are apparently often fortified with a good helping of aniseed oil and contain very little true licorice, but this is not true where I live. We use aniseed for an entirely different sort of sweet here, one I don’t like. (My grandfather loved it though)
I think we did, I remember you expressing your regret you did not see your husband´s face the first time he ate salmiakki (poor guy). But can not remember regarding which tea that was. oh well.
And the links are pretty interesting. Anise and Fennel are the usual stuff around here, they literally grow wild – I can tolerate fennel. Anise not so much.
Agreed here, liquorice and salmiakki (you’ve been acquainted with it, and even wrote it precisely, points on that!) are best when served with tea instead of being in the cup. Never hit it off well with the teas that had liquorice in them. Ick. Have you tried any Finnish liquorice? We have one very good factory here, their liquorice is the best we produce, but I agree on the quality of Danish liquorice. They are gooood as well. Although I don’t count salmiakki as liquorice since it’s so salty, but then again it counts as a sweet…oh, the joys of contradictions.
Apart from Salmiakki, I’ve only seen Finnish licorice in the shape of the white tin with the licorice animals in it. When I was a child we could only get it across the border in Germany, so when we stopped in to shop before crossing back into Denmark after having been on holiday, I’d usually get some of that.
Generally I prefer it to be slightly hard and chewy so that it lasts a long time. Pingvin tends to produce the best consistency for me, although I would never turn my nose up at Haribo’s licorice either.
Mind you, I also occasionally get slightly addicted to this little pastils that I can get from health shops and similar which is 100% licorice and no added sugar. They taste completely different from the sweets. Somewhat bitter and quite strong. They were something of an acquired taste for me. I have a colleague who would eat them regularly and would generously offer. It was the sort of thing where I knew I wouldn’t much love it, but I couldn’t not take one either. Now I love them. :)
The animals are good as well, but if you ever come across with small plump liquorice tubes which have ‘Kouvolan lakritsi’ written on the label, give a go.
I have same preferences of consistency on salmiakki, chewy and pliant instead of soft and mushy, but with liquorice both are good. It’s almost comforting to munch something for a while before taking more, semi-meditating with sweets, hehe.
Addiction with bitter tastes is always highly recommended here, it’s actually very amusing how easy it is to suddenly get an insane craving for something that seemed too strong first. I have a similar feeling with hot pepper salmiakki, it took a while to get used to the almost violent bite they give. Now when they’re offered, it’s hard to say no to them.
I suspect the whole business with bitterness-tolerance here has something to do with the history of eating very bitter rye bread and smoked fish, not to mention all other fish dishes served here; tar and salted fish and meat carries a long way from regional history of our taste buds apparently…
I’m beginning to wonder if we should do a licorice swap, LOL!
You might be right about the bitterness being a cultural thing. I wonder if Finnish rye bread is very different from Danish because I don’t tend to consider ours particularly bitter. Heavy and dense, and very grainy I think. I haven’t thought about it. Now I’ll have to give it a shot next time I have some. Husband doesn’t care for it, but he’ll eat it if it’s the only sort of bread available. I have hopes that he might come around though, because I work with a woman who comes from Brazil, and after some 19 years or so in DK, she’s almost addicted to the stuff. :)
Haha, well, rye can be trying for some. I have a German-Danish friend who commented on the bread that it indeed is very different compared to Danish types, something about maybe using more syrup in yours, we couldn’t put our finger on it. The type of the rye bread depends sometimes also solely from what region people come from: the breads between archipelago, western and eastern kitchens can differ a lot in some cases, due to the impact of Swedish (west) and Russian (east) cultural exchange. As well the soil.
Syrup is probably a good call. I tended to think of it as sort of malty sweet sometimes, but then I got in doubt when you said bitter. I don’t get it often these days, but once in a while I eat a small bag or two and then it takes a little while again before I’ll buy it. We almost always have leftovers that I take with me in my lunch box, so if I’m the only one eating the rye bread it sometimes gets forgotten.
Hmmmm, it’s an interesting case indeed. Maybe I actually should send you a ‘goody pack’ of liquorice, salmiakki and small samples of rye breads, haha. Swap of bitterness and malty sweetness! Albeit it might be a bit trying trip for the bread though…hm. They’re always the best when fresh from the oven. But then again they become nicely chewy after couple of days…aaah now I need to make a sandwich!
I can’t think of a way either. Might be best to leave the bread out. :)
Agreed. Just let me know when the craving hits and I’ll send some goods. :3
I love a really good Panyang Congou! Did you resteep the leaves at all?
I’m on my second steep presently. It’s sweeter than the first, but remarkably similar in character. Mmmmmm! I will most likely do one more, then let my leaves sit in cool water til the afternoon for a rag tag “iced tea” :)
Do you think it is worth the $$$?
I do. I only bought the 50g size this time around, but I’m going to reorder a bigger one. Angrboda would disagree with me, though :)
Have you tried any other Congou teas from TeaSpring?
They have some great looking black teas there!
Scott – just their Tan Yang Te Ji which is the rough and tumble version of the above. It’s very delicious but I didn’t taste any rose in that one. I taste more of a gong fu black esque taste. Chocolatey and toasty.
Amy, I really like their quality, sometime in the future I’ll order again.
One of the Congou’s I tried from Upton’s had berry nuances.
Scott – I’ve had pastry flavors from an Upton one but never berry. That sounds goooood.
Gosh, a third completely different experience with this one. What is this, chameleon tea? :D
Yes, I absolutely agree that I disagree with JacquelineM above. :D I find the Jing Zhi far too … polished is a good word. Polished. Yes. The Te Ji has more spirit and is a little more rough around the edges. I like that. It adds some wildness which I find more interesting. :)
I’ve noticed that I’m the same way about Keemuns. I tend to prefer the lower leaf grades because they’re more smoky in character rather than floral. I think it has to do with me not really being a fan of those floral aspects at all and it seems that the higher the grade, the more likely they are to be there.
I thought the Jing Zhi was fun to try and I did very much enjoy it when I did, but I prefer the Te Ji out of the two.
Scott and Amy, definitely look into TeaSpring. They offer some really nice things and it all seems to be of a good quality. It is somewhat expensive, most of it, but shipping is so low it barely matters. :) I never have trouble getting my order up to the point where I get free shipping. I have more trouble controlling myself once I reach that point. :D Of course half of that amount is usually taken up by stocking up on as much Te Ji as I can get away with. I have promised myself to explore other parts of China next time though. There is a Sichuan one in particular that I have my eye on, but I can’t remember the name of it right now.
Angrboda, I can relate. Since I began exploring Ceylons last summer, I have realized that I prefer the “low-grown” ones to the high-grown Ceylons that connoisseurs seem to go for. And I even prefer the lower grade of Kenilworth (just OP) to the slightly higher grade (OP1). I am a woman of simple tastes.:)
It’s so practical though, because it’s much cheaper for us than it is for them. :D