652 Tasting Notes
This blend of wild purple black tea and lapsang souchong has a character that is deliberate —purposefully rustic yet refined. It reminds me of a gentleman from a world forgotten sitting in leather saddle in command of his horse. The lapsang souchong pulls the reigns on the wild purple black tea’s unrestrained energy and guides it into a respectable trot. There is a full flavor and body in the sip followed by cleansing tannins on the swallow but it seemingly cannot be oversteeped. Intriguing, buoyant mix of flavors with campfire, jerky, leather, wildberries and muscatel, dry grass, cocoa/cocoa butter and lemon-citrus. There’s certainly a lot I’m missing, like once I think I have a grasp on a certain flavor, it gets pulled back into the fold. The smokiness is moderate. It feels like that found in wild teas, rather than a heavily smoked lapsang souchong. The aftertaste lingers and I think that is where my imagination begins to unfold.
I like when a tea can both prod at my mind’s eye and be a functional, energetic brew.
Flavors: Berries, Campfire, Camphor, Citrus, Cocoa, Dry Grass, Leather, Lemon, Meat, Mineral, Muscatel, Nectar, Oak wood, Rose, Tannin
Somebody got her work father drinking Sleepytime every night.
This stuff is great when fresh. It’s predominantly spearmint and lemongrass, two ingredients I don’t care for in combination but when combined with linden, chamomile , rose and orange blossom, creates a soothing balance. There is a modest spearmint and blackberry leaf sweetness if the bag is taken out in a timely fashion. Otherwise the lemongrass dominates and a drying quality develops when the bag is left in the mug until last sip.
Lazy, so copying my post from the pu-erh of the day thread, with a few modifications.
Still early into it (ended up not brewing it out). I can’t smell anything right now, so no idea about aroma. Full sweet flavor and body, oily, cooling in throat, brassy metallic, plenty of green bitterness like dandelion greens, some astringency and huigan, Not picking up an aftertaste. It reminds me of the 2018 Flapjacks raw mixed with a drop of strawberry preserves. Fairly smooth, eye-opening caffeination.
I’ve never tried to purchase this cake since I don’t tend to hop on hype sales. From what I know, this goes for a low price and it’s probably worth it for those that like an initial hit of syrupy sweentness with subsequent bitter brews. So thanks, Togo, for providing me the opportunity to try one of the Snoozefest pressings :)
Flavors: Apricot, Astringent, Bitter, Butter, Dandelion, Flowers, Grass, Green Beans, Herbs, Honey, Jam, Metallic, Mushrooms, Nutty, Pancake Syrup, Stonefruits, Strawberry, Sweet
2018 EoT Wuliang Wild brewed in a clay gaiwan. Light and refined woody ‘wildfruit’ and grassy pear taste with no smoke or bitterness. Active in the mouth with tangy minerality and drying/mouth-watering qualities. I can feel it going down. The straw-like astringency grows stronger and leaves a pleasant bite in the throat. Kind of nutty/mushroomy/very light iodine aftertaste. Camphor and mild returning sweetness are quick to show. Beautiful floral aroma — don’t forget to smell the lid.
This is a wild tea with a more ephemeral, contemplative almost oolong feel than the aggressive nature of others I’ve tried. That chest-forward energy is there, though; gonna say it’s not suitable as a night-time brew. I’m happy with this tea even if it is short-lived.
Edit: I oversteeped several cups and it still turned out lovely with only a mild background bitterness. I do want to compare brewing the leaf in a porcelain pot and again in the gaiwan with longer infusions. This tea seems like it has wiggle room.
Flavors: Berries, Camphor, Drying, Flowers, Fruity, Grass, Iodine, Mineral, Mushrooms, Nuts, Pear, Smooth, Straw, Tangy, Wet Wood, Wood
It’s been 2 weeks since I’ve temporarily switched residence. My new tea station is at the kitchen table (as opposed to my bedroom/teacave) and I’m living with 2 people, so I’m drinking tea more socially than at home. Neither of them appreciates tea, though, beyond the odd teabag. I’ve offered but you know. Anyway, I haven’t been focusing on the tea too much since I’m usually chatting.
Overall impression of this Alishan — holy creamy, pungent bulb flowers and grass, later peach gummi rings. Very forward. Body vacillates between full and thin, possibly as a result of the leaves not having enough room to fully and evenly expand in the pot. Some minerality. Steeps forever. Acidity like green apple comes out in late steeps, along with rough astringency. With my first go at this tea, I was unable to brew it out so the leaves went into a jar in the fridge for cold-brew. Really pleasant result there.
I received this tea in place of something else I ordered. I neglected to rectify the situation out of pure laziness. Not unhappy with the accidental swap but it’s also not something I’d go out of my way to order. While I like puerh and black tea with forward personalities, I favor nuance in Taiwanese oolong.
Haha. This has to be the most forgettable sheng puerh I’ve ever had. Sandpapery young astringency fades away within several steeps. What’s left is a mostly flavorless, lightly vegetal-honey bitter cup with a whisper of cooling throatfeel.
The only aspect that stands out to me is the returning sweetness and even then it’s like “Whatever.”
Time for a lazy experiment. No control, no reproducibility. The rest of the sample I’ll leave sealed in its bag. The bag will be placed in a compartment in my truck to avoid direct sunlight. It will be exposed to higher temperatures and greater fluctuations than the relatively stable 65-70F, non-air-conditioned storage of my bedroom closet. I will forget about it all summer and probably find it when I clean out my truck sometime in November, at which point I’ll go, “Huh. I wonder how long this has been here. Let’s have a brew.” Or maybe I’ll forget about it all winter. Maybe whoever buys my truck in the future will find it.
What does the proposed treatment hold for such a vapid tea?
Found yet another Jinggu county tea (or is it Jingdong? I’m finding conflicting info) in my stash — 2018 Lao Wu Shan Gu Shu Cha from Yunnan Craft. I’ve not seen Lao Wu Shan puerh available at any of the other vendor sites I’ve frequented.
Dry leaf aroma is floral-raisin-wood. Warmed leaf aroma has a sharp barnyard pungency with raisins and fruit punch? Rinsed leaf brings out mellow apricot, wet wood, more florals and savoriness. Medium-bodied, a lot of saponins in the pot and cup on first pour. Savory, alkaline, dry grass; light creamed honey sweetness and butter. Overall mellow and smooth with a bright mineral finish that later turns tart and drying with growing bitterness. Returning sweetness, cooling in the chest/throat and calming all from the first steep. I’m left feeling indifferent; it’s still young.
Lighter compression, the chunk separated with the rinse so I’ve been poking around the wet leaf. Single leaves, buds, 2-3 leaf and bud sets, some longer stems. Doubt it’s gushu but other than a few char spots, it looks healthy and well enough made. Cloudy brew for many steeps, though.
I wonder how other teas from this area compare.
Flavors: Apricot, Barnyard, Bitter, Butter, Dry Grass, Drying, Flowers, Fruit Punch, Honey, Mineral, Mint, Raisins, Smooth, Tart, Wet Wood, Wood
Japanese teas are not my forté but I usually enjoy them. This was a sample included with my matcha re-order — thank you Alistair :) I brewed the entire sample western in one go before work.
Cloudy brew full of sweet umami and good body. I remember it being extremely smooth and not leaning too heavily in any green-tasting direction. I got 3 great infusions, the first 2 of which ended up going in my thermos. It held up really well for several hours. I’m sure I could’ve gotten a fourth infusion based on how full of flavor and body the third was, but as it goes, I was in my typical morning rush despite giving myself almost 2 hours to get ready.
Flavors: Smooth, Sweet, Sweet, warm grass, Thick, Umami
Typical light and clean gold bud character. It has a very clear, pure malt grain taste and sweetness. gmathis mentioned burlap sack before, though in regards to Keemun. I get that note here plus a bit of lightly floral cocoa and some of that creamed honey Brenden mentions in his description. Second steep brings out baked bread and black pepper. Super smooth.
Now that’s an easy sipper.
Thanks for the sample, Brenden :)
Flavors: Baked Bread, Black Pepper, Cocoa, Floral, Grain, Honey, Malt, Round , Smooth, Sweet
With 630-some tasting notes logged on Steepster over almost 2 years, I can say drinking tea provides me a time for daily meditation and brings me immense pleasure. I drink a decent amount of teabags when lazy or pressed for time and don’t mind if they have added flavorings. If I’m going for loose tea, though, it’s always straight and generally unflavored.
Steepster has, through trades with other members, introduced me to some delicious flavored loose teas I would have never picked up on my accord. Dots and Loops, Butterscotch Potion and Banoffee Rum-ba come to mind. tea-sipper sent Blueberie-zzz my way a few months ago.
For some reason, I’ve retained a vivid memory of one afternoon in kindergarten daycare. It resurfaces a few times per year unprovoked. This takes me back to that day, playing with a blueberry-scented Strawberry Shortcake doll. The aroma of Blueberrie-zzz combines that day with another memory of those candy necklaces on elastic string I’d buy at the Speedway gas station on my walk home from elementary school.
The blueberry and lavender linger long in my mouth and heart. The experience makes me feel things. Perhaps it’s a longing for innocence. I could become addicted to this.
Addendum: 5 grams gave 2 full-flavored steeps
Flavors: Apple, Blueberry, Candy, Drying, Earth, Floral, Fruity, Lavender, Lemon, Mineral, Straw, Tangy