1704 Tasting Notes

Holy crap. This feels so good right now. OMG. Teagasm.

I used the rest of the bag. So, probably two tablespoons (the leaves are longer on this one) or 4-5 grams. 6 might be an exaggeration. And Gong Fu’d at 5 seconds. Holy crap. Chocolate and muscats. Another 10. Mooorre malty goodness. Another 15. Holy F#$(! Another five with 4 ounces. FRICK. This one is staying strong. REAL strong. Another fifteen at 6 ounces. MULTIPLE TEAGASM!

Okay, enough lewd language. I’m tasting the same notes that I recorded on here before but now in full force. It has a bit more of a muscat aftertaste which feels really great on my tongue and my throat in cold weather. And I had grapefruit before I had this, so that might be an unusually great compliment. Though what do I know about pairings? The taste has to be due to the sheer amount of leaves I used. The last cup of this had a ginger amount of leaves. This one had the leftovers. I wanted to finish this one off and I was craving a chocolaty dark tea…some vanilla might be dangerous with this.

With all that boasted, I’m not sure if I want to increase the rating. I certainly recommend it and would try more in the future. I’m just not sure how often. All of the teas from What-Cha on the chocolate spectrum have been pretty frickin’ similar and I could probably enjoy the same type of mouth feel and taste with the other teas. This one just had a dark chocolate note that I prefer because I like dark chocolate and muscats. Some of you might find a few bread notes in here too. I still place this as one of the best teas of the giant sampler I got from What-Cha. The Qi is strong with this one.

Though I really haven’t fixed a standardized rating system and it will be subjective no matter what, know that this is a good tea and my prior notes are probably better if you’re shopping for it. This was a single moment of need that you suffered reading. Or enjoyed. I don’t know; was it as good for you as it was for me?

Flavors: Bread, Chocolate, Malt, Muscatel

Preparation
190 °F / 87 °C 0 min, 15 sec 5 g 7 OZ / 207 ML
TeaNTees

This tasting note brought a smile to my face.

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80

Now it’s time for the re-review were I’m a bit less critical, or what some may call the product of buyers rationalization. In short, Stockholm Syndrome.

This brew was from the same ALL CAPS post last night. Some fishiness is still there, but thankfully as a weird approximation to the kind of fatty malt this tea can have. Like before, it definitely has the same malty and cocoa aspects as Ceylon Black sans bitterness and astringency. But it is considerably lighter, smoother, and more caramel like in the same way that a Dian Hong can be. Actually, sweet potato is that note. It has a Dian Hong’s sweet potato note. I found it fairly comparable to the Kenyan Premium White, but preferring that one over this one. Nevertheless, this really is more of a morning tea. I know that it has mild caffeine, but it’s better for a gradual kick with a soothing slow sun rise…though I’m totally getting a mega caffeinated black anyway ‘cause I’m just warming up. This was at 190 degrees and a minute and 45 seconds steeping maybe four to five grams. Second was 2 min and 5 sec, 2 min and 50, 3 min and 10, and so on. Last night’s steeping was probably four to five minutes. TRY AT YOUR OWN RISK.

Now moving on to a more personal note to the Steepster Community. I’m trying to narrow down the teas I can’t be without. I need to spend less on tea and save for things like travel. I’ve ranted how I’ve always wanted to go to Europe. Now I should execute the means to do it. The Misty Mountain and the French Toast Dianhong are definite. I will also be watching Liquid Proust and A Quarter to Tea for anticipated new releases. The best Dan Cong and Qi Lan for the best price are also definite, which I’m leaning towards What-Cha and or Berylleb Tea King for (unless any of you can name more). The best and cheapest Dong Ding and Milk Oolong. J-Tea, I have to at least try. A good coffee replacement is also on my consideration (looking to you Eco-Cha Dong Ding). Loashan Roasted Oolong from Verdant, maybe. A good herbal (Winterwolf and or Sugar Cookie Sleigh Ride). I know this is not a narrow list, but I’m trying to push it down further. Letting go of material attachment can be sooooo much fun. I’ll post this on a discussion board too, but this is not a bad place to start.

Flavors: Caramel, Cocoa, Creamy, Fishy, Malt, Smooth, Sweet, Sweet Potatoes

Preparation
190 °F / 87 °C 1 min, 45 sec 4 g 7 OZ / 207 ML

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80

DON’T OVERSTEEP. TASTE LIKE FISH BROTH IF OVER DONE.

Evol Ving Ness

Fish broth. :)

Maybe this is a cooking tea then.

Daylon R Thomas

I would think so. The same can be probably said for the Muzha or some of the darker oolongs I’ve had lately, though I’ve yet to actually cook with tea.

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Oolong thang, or what’s been reserved. Steeped three minutes and about 3-4 grams. A lot more pleasant, but I may have bled the flavors dry from my earlier mistakes. I’m getting Da Hong Pao left overs. Dry, woodsy, dark bitter sweet. Not sure if there is more I can get out of it.

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90

The last bit of my ounce and it ranks as a favorite now. Oddly enough, I preferred this one Western or even Grandpa Style. Favorite mouth feel out of most of the teas I had. I still wish I got more coconut and mango every once in a while though I did on occasion. If only it were a hint stronger.

Preparation
190 °F / 87 °C 2 min, 30 sec 3 g 8 OZ / 236 ML
LuckyMe

This is my favorite milk oolong. I’ve always gongfued it but my stash is running low so I’ll try your steeping parameters next time to stretch it out.

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66

Not too bad. Not too great. Apricot and almond are the obvious tastes, and I really like those tastes. The artificiality is just as obvious. I felt like I was drinking an old fashioned hot soda, which is another reason why it did not necessarily offend me.

For me: pleasant. For a lot of other people, not so much. Not something I’d drink again, but something I’m glad I tried. Organic and au naturale are à la mode anyway.

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95

Better this morning with more cherries. It’s still been a bit flat, but for whatever reasons, the flavor returns when the tea is almost cold. Good then, and good in the later steeps this morning. I think I just had the ingredient and leave ratio off last time.

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85

Way more leaves filling up my giant ball this time, and Western steeping time at around three minutes. That did the trick. I still get the classical Assam maltiness with the tomato, honey, and cream. But I also tasted very distinctive grain notes like rye and oat. Now that I think about it, this tea would pair well with a grilled cheese in the morning. Maybe that grilled cheese should have tomato, onion, or even apples.

Either way, I’m enjoying it much more this time.

Flavors: Bread, Grain, Honey, Malt, Oats, Rye, Smooth

Preparation
200 °F / 93 °C 3 min, 15 sec 4 g 7 OZ / 207 ML

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95

I’m not getting the same taste this time. Mostly bitter leftover coffee grounds and hints of cherry. Where did the flavor go? Where did the smell go in the bag?

This is a back log and a current one. Back logging, I’ve used the same steeping parameters as when I changed the rating, but I still haven’t gotten what I loved about this tea. I used even more leaves this time and less water (5g to 8 ounces-2 minutes tried, upped to 3 minutes in 6 ounces) and it’s almost watered down. Temperature 185 F.

Maybe it’s due to another mess up from my part. Though this tea shouldn’t really lose flavor, but I should probably drink the rest of it pretty quick. I’m also surprised at how hypercritical I’m being. Hence no rating. On that note, the Panna Cotta has been amazing and wish I had more.

Don’t worry Lauren, this is not the new bag you gave me. It’s still from the old one. That recent one is a gift.

Lauren | A Quarter to Tea

The bitter coffee flavor is the most concerning to me. :/ Because that’s such a big seller, every batch of it is blended about 48 hours before shipping and I usually wind up hoarding some for myself from each batch (I tell myself it’s for consistency, but mostly I just like it) and haven’t experienced anu thing similar.

I’m wondering if the packaging I’d been using was a bigger disservice to the tea than I feared. Fortunately that’s changing for the new year and should alleviate any issues caused by that.

In better news, I definitely have more creamy fruity green oolongs planned for the new year :)

Daylon R Thomas

That’s awesome! As you’ve probably noticed, green oolongs are my favorite. I am going to be writing more notes on this one and hopefully this was just a mess up. There was six coffee beans and one cherry in the blend I used this time which might have made that difference.

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100

Personally one of my favorites because of memories. Here’s the old description of it from random steepings: " In terms of taste it is actually closer to a Loashan for me having weird berry notes, some almost like lychee. Definitively sweet in every steep, with more pronounced chocolate in steep 2 at fifty seconds, and caramel in steep four for me. So glad I have a decent amount of this. Got a little buzzed on steep 1." I still get the same experience from it, whether at 15 seconds or 30 progressing Gong Fu at 195 degrees F. Also good western with less leaves.

I’d recommend it as a good tea to try from Berryleb if you are curious about the different dimensions Dian Hong may have, or if you want to try a good black that Berrlyeb offers. It might be less impressive for more experienced drinkers, or it might be what they are looking for if they want both the usual notes of a Dian Hong with some berry notes. A good tea no matter how you rate it.

Flavors: Berries, Caramel, Cocoa, Dark Chocolate, Lychee, Smooth, Sweet, Thick

Preparation
195 °F / 90 °C 0 min, 15 sec 3 g 7 OZ / 207 ML

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Bio

First Off, Current Targets:

Whispering Pines Alice
Good Luxurious Work Teas
Wang Family’s Jasmine Shanlinxi
Spring, Winter Taiwan High Mountain Oolongs

Dislikes: Heavy Tannin, Astringency, Bitterness, or Fake Flavor, Overly herby herbal or aged teas

Picky with: Higher Oxidation Oolongs, Red Oolongs (Some I love, others give me headaches or are almost too sweet), Mint Teas

Currently, my stash is overflowing. Among my favorites are What-Cha’s Lishan Black, Amber Gaba Oolong, Lishan Oolong, Qilan Oolong, White Rhino, Kenya Silver Needle, Tong Mu Lapsang Black (Unsmoked); Whispering Pines Alice, Taiwanese Assam, Wang’s Shanlinxi, Cuifeng, Dayuling, Jasmine Shan Lin Xi; Beautiful Taiwan Tea Co.“Old Style” Dong Ding, Mandala Milk Oolong; Paru’s Milk Oolong

Me:

I am an MSU graduate, and current alternative ed. high school social studies and history teacher. I formerly minored in anthropology, and I love Egyptian and classical history. I love to read, write, draw, paint, sculpt, fence(with a sword), practice calisthenics on rings, lift weights, workout, relax, and drink a cuppa tea…or twenty.

I’ve been drinking green and black teas ever since I was little living in Hawaii. Eastern Asian influence was prominent with my friends and where I grew up, so I’ve been exposed to some tea culture at a young age. I’ve come a long way since I began on steepster and now drink most teas gong fu, especially oolong. Any tea that is naturally creamy, fruity, or sweet without a lot of added flavoring ranks as a must have for me. I also love black teas and dark oolongs with the elusive “cocoa” note. My favorites are lighter Earl Greys, some white teas like What-Cha’s Kenyan offerings, most Hong-Cha’s, darker Darjeelings, almost anything from Nepal, Green Shan Lin Xi’s, and Greener Dong Dings. I’m in the process of trying Alishan’s. I also tend to really enjoy Yunnan Black or Red teas and white teas. I’m pickier with other teas like chamomile, green teas, and Masalas among several.

I used to give ratings, but now I only rate teas that have a strong impression on me. If I really like it, I’ll write it down.

I’ll enjoy a tea almost no matter what, even if the purpose is more medicinal, for it is my truest vice and addiction.

Location

Michigan, USA

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