10 Tasting Notes
It saddens me that most of these teas are not available, however if you live in BC, you can find them at the local Asian markets and stores.
Here is my description of Anxi Fo Shou Black Tea: This tea is a mild blend and a mild tea encompassed with an afterthought of a distinct garden type taste is the best I could describe. This tea is like the will of man, not being tense but ready, it is the will that makes man, success takes perseverance.
I could not remember how much water/tea ration I used, as this particular tea I have not seen in a while.
If tere were ever a desert tea, Taiwanese Wild Mountain Black is the one, a simplified but extrodinary taste, a sweet journey into a unique flavor of fuirts, like a raisn.
A sweeter tea best accompanied with a teaspoon of honey.
A good tea for relaxing, and treating others while in the company of family and friends.
This is a sweet tea that bodes well with a great conversation. “Sometimes the talk you ever will have is sitting next to someone in complete silence while drinking tea and walking away as if it were the best conversation you have ever had” Darrin Peppers Wong
Milk Oolong has an almost buttery type flavor to it, cream if you will. If you are into a buttery cream type tea, then this is for you. I enjoyed it, but be forewarned if you do not appreciate a buttery taste, as it will and can overwhelm you if you place too much tea leaf in.
This is a strong tea, but I find is absolutely astonishing when coupled with a touch of lavender honey. If you are in B.C., you may want to try the local farmer market and purchase this decadant lavender honey harvested in the mountains.
I would have to agree with SimlyJen, this is definately a breakfast tea in whihc any breakfast tea enthusiast would simply adore. “My hour for tea is half-past five, and my buttered toast waits for nobody.” – Darrin Peppers Wong
This wild monk has an interesting smoky flavor that may be too intense for the average tea drinker. Although some may say it is an acquired taste, I would definately give this one a try if your taste buds appreicate a smoky rendition.
Sometimes on a rainy day, I brew the smokier pu’er’s with a bit of cinnamon chips and make a latte with cream…and sweeten it…which gives my mug a hearty taste like a chai (I know chai means tea, but you get where I’m going with the idea). The only pu’er’s that I wouldn’t do this with are shengs of course (bleh) or one that is delecate, or has the flavor of elderberry (a raisin undertone). Cedar or caramel shu is my favorite for playing with.
Hi Darrin! Hi Bonnie! The first cakes of the 2014 Wild Monk just arrived. I used the autumn picked mao cha from the same producer I acquired the 2012 mao cha from. The latest version has little of the smoke. Always so interesting how the tea will vary from year to year, season to season. What a joy to experience.
Thanks for writing up your thoughts on the one, Darrin! Wishing you joy!