1749 Tasting Notes
I’m still trying to figure out a better way to brew this, but I at least know that it’s good grandpa style and that I can give it a decent rating.
The dry leaf scent is creamy, and of course grassy with a little bit of a coconut scent. The taste is dominated by the thick, creamy mouth feel at all times and at all times. I get the same essential tasting notes as I did in the first review: Green, grassy, cream, with hints of tropical fruits like mango, pineapple, and maybe lemon. The nai xiang or milk fragrance is the most distinguishable and likable aspect of this tea because it indeed does taste like milk, but grassier.
Since I left the tea ball with the slightly heaping teaspoon to soak, I got a spectrum of the tastes I just described, being consistently green and creamy, but changing in the flavors and the hints. At about 2-3 minutes, the fruity aspect was strongest. Five, was the creamiest. I finished that cup and proceeded to the second going five again, more creamy less grassy, and to 8 which was about the same but smoother and thicker. Currently on the third brew, and at about a minute to two, I sipped it and got more of the tropical fruit flavors with that lemon note that I was talking about. Continuing to soak, the more milky it gets with a more noticeable fruitiness which kinda surprises me.
For a tea from Amazon, I’m actually pretty impressed because I was expecting a flatter tea. Though this is from last years spring, there still some surprises to be had every now and then. I would recommend this to a newer drinker who wants to try the softer side of Milk Oolongs because this is one of the best representatives of it that you can get, being between the higher quality ones like from Whispering Pines and lower quality ones. Experienced drinkers would definitely appreciate how nuanced this tea is in terms of mouthfeel, but they might wish there was more flavor.
Immortalitea’s description of this oolong is pretty accurate, but give you a 3-8 minute recommendation for steeping and that’s it. No specifications on how to adjust the brewing for specific tastes. I personally found that this tea is very difficult to oversteep especially at the eight minute mark, but I also had a hard time finding the more subtle flavors and deciding the right leaf amount. Based on experience so far, I can only guess that incredibly small to medium sized servings with less water give you the fruitier angle, whereas more leaves made the tea thicker, creamier, and grassier.
Not quite my favorite, but definitely something that will keep me occupied and fairly satisfied for the next few days. If I got this closer to the harvest, I think I would have liked it more. Immortalitea also offers a fairly balanced selection of Chinese teas which is interesting. Their breakfast tea is a Yunnan Dian Hong, for example, and they offer Dragonballs and Lapsang Souchong as their other black tea options. As for Oolong, it includes an Anxi High Mountain Greener Oolong, a Jasmine Oolong with this as the base I think, and a Mi Lan Dan Cong as their only Yan Cha. Of course they have silver needle and white peony for their white teas, and their green tea selection is actually fairly specific. They have a Jasmine Pearl, a Jiangxi Mountain Wild Harvest, and a Ming Mei Imperial. This one and the images of their other teas have sold me enough to at least try them again, but I probably would only occasion. If you have an Amazon card for this, great, you can use it to get this tea. Even better, this might be a good recommendation if you have a relative trying to get you a tea present and they know nothing about the specifics of your obsession.
Flavors: Creamy, Grass, Milk, Smooth, Thick, Tropical
Preparation
This is actually my second note on this tea since I was silly and put it under random steepings. Last time I under leafed it. This time, it is pretty good. I still prefer the Russian Host Estate because of its more chocolaty profile, but this one is yummy. This one also has a cocoa-malt quality, but more cocoa malty than straight chocolaty. Overall, it’s super sweet for a black tea, thick, smooth, and juicy. Not sure what fruit to pin point it as. A little bit more on the berry side but also close to something like an apple or maybe a plum. First steep at 30-45 seconds. Second around two minutes. The rest: don’t ask. I just winged the rest of it. As it cooled, it got really, really sweet. Like sugary iced tea sweet.
Bottom line: a great black tea worth a try, or those of you looking for a fruitier black tea without artificial flavoring. ..or, if you want iced sweet tea without adding sugar, or a great base for a Long Island Iced Tea.
Flavors: Astringent, Berry, Cocoa, Fruity, Malt, Smooth, Sweet, Thick
Preparation
Had this today and yesterday and it is still great. I can enjoy the energy jolt I need for a workout and the taste of coffee without the jitters thanks to my friend, L-Theanine. I’m also really glad that this has been getting decent reviews.
nice. I shall have to try this, LP order coming up I think
It is a bit bitter and acidic, but the Dian Hong he uses helps smooth it out. I personally taste the grapefruit especially from the acidity, but a lot of people on here only taste it in increments. Are you or were you a coffee drinker? If so, this is your tea.
I was, actually. Also tea but I do miss a good coffee – i used to drink a lot but now my body goes into the jitters with one cup. Even decaf I notice unpleasantness. Idk what it is
Same. It depends on the type of coffee for me. If it’s a sugared up latte or cappucion, I get some twitches, but only some. Kona so far is the only black coffee that hasn’t effected me badly in one cup lately. It’s why I turn to tea and some blacks or yan cha’s because some are closer to coffee in taste.
All of them so far have made me feel bad – sometimes an instant coffee has been ok-ish. I think I’m going to investigate further, go to a coffee forum. Theres nothing like a good cappuccino. Just once in a while when I want one would be ok with me.
I did have something that was really close to coffee the other day – It might have been a dian hong. I cant remember what it was as ive been bust working. But its in my drinking stash, i’ll try to figure it out.
Dang I over leafed last time. Nutty, smooth, and almost herbal. Dill is what I’m picking up. It actually made me crave my cheesy focaccia bread. I also ate a grapefruit and orange oddly enhancing the tea’s flavor. First 30 seconds, I sipped it and got more of the mango described. In the same cup at a minute, hazelnut piles in strong. Cup two at maybe two minutes, very nutty like almond and hazelnut with the herby dill.
I could do more, but I’m good for now. I definitely have a greater appreciation of it and Dr. Jim is right: the tastes DO vary. I’m rethinking Yellow Tea a little bit, but I would still be careful of my selection of it. At the same token, I’m discovering that I am craving white tea often and may be white tea drinker. There are moments I like it more than green tea. Curse my expensive tastes…
Flavors: Almond, Broth, Butter, Creamy, Dill, Herbs, Mango, Nutty, Smooth
Preparation
Since I have 100 freakin’ grams of this, I better start liking it soon…or at least develop some severe Stockholm Syndrome with it. I’m going to write A LOT of notes on this one. Luckily, this time was significantly better than the last liquid hot cracka (INSERT: right pinky creeping up to the edge of my lip). I actually tasted the vanilla…and it was pretty pleasant. Saffron going strong and still practically a white tea, but a tea inching closer to what this is supposed to be. A part of me suspected that it didn’t blend well when I tried it before, and that suspicion may eventually be vindicated.
Indian Marigold, I might grow to like you. I have to remind myself to drink you when I want a white tea and a deceptive kick of caffeine and falsely advertised flavor. In our intercourse, you should then enlighten me that you, in fact, did not lie to me. You might make me consider how brazenly I wanted to try you, and you may have shuttered at my boldness. So you hid your flavors, your prized inner white girl, your vanilla. You are a delicate lady after all, and I should treat you as such. I do want to truly taste you; that just means I must provide better care and courtship. And we will have plenty for that in these next few months at Michigan State University. You’ll have to company me on the ocean blue in 1492, witness the grievances of Rome against Carthage, listen to the voices of America’s most stereotyped minority, and become more secular as we learn how to compare politics around the globe.
Some days will be jubilant. Others may be dull. And too many may be draining. I need to be in high spirits. Can you keep those spirits high?
Flavors: Almond, Hay, Saffron, Vanilla, Wheat
Preparation
First time, I only used five leaves with two of them being large. First and last steep was creamy, green and vegetal. The second steep at five minutes was pretty good. The nai xiang or milk fragrance was nice and balanced followed by mango or pineapple, possibly, in the notes. I upped the leaves later and it was still creamy and green, but the notes were a bit overwhelmed. So, I’m close to finding the right balance.
Flavors: Creamy, Grass, Green, Mango, Milk
