1705 Tasting Notes
Backlog. A good green tea, but it wasn’t as sweet as I had it last time. I must have brewed it well before, or I just had an overactive imagination while exploring different variants of Jin Xuan. I got sesame, walnut, bock choy, sourness, thick body, spinach, and a hint of lemon every now and then. I’m hoping that it continues to hold up.
It also could be my preference has changed. I really do prefer lighter teas now.
I messed up this time. I wanted a good dark oolong for the morning. The first 15 sec steep yielded a nice muscatel cup. The second at 20 yielded something that tasted like sea weed. The smell of the wet leaves was not so great. I tried more, and it was not right.
I will try this one more time, but I don’t like it nearly as much as I did. I’m hoping it’s good enough to trade with @Amanda ‘Soggy’ Enderman along with the Alishan GABA Green and the Rummy Pu I have.
I might rate this higher, but I really like it hot. Like REALLY like it. Flavored Baozhongs are meant for me then.
What I said remains true. A good light and clean baozhong with a great dry leaf smell of sugar and watermelon, and a floral liquor with the same after tastes. Definitely recommend it as something unique, and for you to try.
When I did it hot t the tea fest, I had to western; are you doing it this way? I am going to retry it.
Yeah, I’m doing it western.
The watermelon was not as strong as I thought it was going to be. The impurity might bug you, but it’s worth a shot. Did you try it Western yourself at the festival?
I only had the ability to western brew it at the festival. Drank it that way for about 8 pots.
Ah, okay. I thought you could only serve it western to guests.
Drinking a Tie Guan Yin sample for the morning in a mega leaf gong fu session. I think this is a Berrylleb selection.
Anyway, many steeps and many notes that were all floral. Lilac, orchid, vanilla, spinach, and rain come to mind. Very clear, and very light. This type of refreshing floral clarity was why Tie Guan Yin’s were my favorites. Now, they are actually too floral for me. I continue to love my florals-but I need something fruitier or sweeter with the florals. Nevertheless, this was an awesome soothing morning tea for the summer.
My sights are set on Eco-Cha’s Shan Lin Xi. Just a week to wait. BUT I also really want more of Mandala’s Milk, or something just as good for a better price. Andrew has suggested Beautiful Taiwan’s Golden Lily which I was leaning towards, but I don’t know. This decision is unevened by me wanting to send some of the same pricey milk oolong to my friends. Anyone had a milk oolong comparable to Mandala’s?
Have you tried the one from ys which is a mix of two varietals? I’ll have a look for the name. Also if the golden lily is the same as whispering pines then it’s tropical fruity
Jin guan yin is it’s name. A bit different & had milky tones as well
I’ve had the Golden Lily from Mandala before and its pretty good. Eco-Cha’s Shan Lin Xi was similar in the tropical fruit notes, but was WAY fruitier with a weird apple taste. I’m waiting for it to be released this week to get a solid sum of it unless Andrew has a better idea in mind. I’ve been wondering about Jin Guan Yin’s as well.
Golden Lily from Whispering Pines, darn
Ahhh I knew the Golden Lily would be out of stock after I mentioned this, saw it getting low a while ago. Have to wait for next autumn with that one! Its super nice – the most fruity one ive had to date – im also interested if golden lily is an actual thing and others have similar, or its a name that is given by whisper pines (like jabberwocky, that isnt a chines name, right)
I have the secrets. I’ll message you both when I’m on my computer
I’ve actually had this tea for a while. Why I haven’t reviewed it: I have yet to properly cold brew it. The first time yielded some nice results. I put my pot instantly in the fridge overnight after splashing 190 F hot water. Eight hours past, and I got a cool baozhong with green hints and a discernible background of watermelon. Re-steeped it a few times with cool water, and the watermelon quality opened up more. Yet in that entire session, it was very light. The cool water overwhelmed the tea. I’ve looked up a few ways to brew it online, but I prefer listening to what you guys have to say about cold brewing.
Which brings me to being naughty this morning. I’ve asked Andrew before about this tea being served hot-and as I thought and as he thought OBVIOUS-this tea was meant for cold brewing. Hot watermelon=weird. However, I was curious.
I got a serving of only the baozhong leaves without the watermelon. Steeping it western, and I got an enhanced baozhong. It still had the crisp green and floral qualities of the oolong type, but with the accents of sugarcane and watermelon. A Baozhong with watermelon and sugarcane notes. A hot tea I have no complaint with drinking in the morning.
I will write another note when I’ve brewed the tea properly. For now, I’m just enjoying the sippin’.
I liked this hot. I might cold brew it tonight, though.
This one sounds really nice.
It is. And to me, it’s fairly clean. It is a very light oolong, but light in a way that I like.
I’ve been intrigued by this tea for a while and your review finally convinced me to order some. Can’t wait to try it!
The weather finally cooled, and I finally got to Gong Fu the generous sample. The longhan fruit quality is overpowering. Still salty and caramel like for a black tea, but the robust fruity quality is practically ripe. It’s a stronger version of what introduced me to Whispering Pines, but now I have a hard time with the strength. I continue to recommend this highly, I just don’t know if I can drink it as often. Maybe as a robust wake up brew.
Because of how I felt about this tea, my preferences really have changed. Perhaps its the season, or perhaps high mountain oolongs have changed my world. It’s official anyway: I like lighter teas with few exceptions.
A Fuding White Tea sent from LP. Thank you Andrew! And it is very peachy. Nice.
Is it that little cake thing because that thing is Delicious!!!
YEP! I wish I had another to properly Gong Fu. The heat has been nasty in Michigan, so I’ve been ignoring my tea. It was still awesomely peachy WESTERN, but I feel like I’m missing something by not doing it Gong Fu.
If you got the sweet notes than you realized it wasn’t a normal fuding that taste hay’ish :), this stuff is wonderful
It kinda reminded me of a peach flavored tea since it was so sweet. Plenty of yield too.
Whatttt is ittttttt
Gorgeous cake.
Ah I didnt have any spare cash for the mystery thing
i was not even told about the group buy
how do i participate?
Sipdown this morning and a little bit more realization for tea preference. I crave Dan Cong’s for mild caffeine or warmth during cold days. It’s nice to know that I really don’t need a large quantity of Dan Congs or Yanchas when I crave them.
Now, the remainder of this tea was particularly fruity, being something between orange and apricot. The nuttiness, the florals, and the wood notes were there two, but superseded by the fruity taste. This does not make a bad slow wake up tea, and I was glad to enjoy it for the last time this morning.
As I’ve said in my other reviews, Liquid Proust’s Teas have the few Pu-Erhs that I fully enjoy. The Pu-Erh actually tasted like earthy, but lighter black tea with the Rum flavor being the most pronounced throughout. I brewed it up closer to western, but in a first steep starting at 45 seconds, then two minutes, 3, then 5. I’ll have to do it again Gong Fu…which will probably be the later note. This tea is for more experienced tea drinkers, but I think that a few newer drinkers might be converted to trying more Pu-Erh after having this. And it is a shame that this was limited edition because it was awesome.
