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1644 tasting notes

Nourishing, strengthening and calming, my face is a furnace!

Sweet aroma. Juicy minerality, oily and full of voluptuous honeyed lychee with yellow plum hints. Very diffuse, tingly bitterness with oaky/plum skin tannins. Aftertaste comes from the throat and is strongly caramelized honeydew, toasted coconut and cocoa butter and oh, yes, does it linger. Even some cooling in the mouth after the first several steeps. By the fifth steep, the taste has faded into roasty, woody and hay notes mixed into a tart taste.

This tea is a brilliant introduction to the world of Dan Cong oolong. It gives what it has without challenge. There are pronounced aromas, mouthfeels and tastes along with a seductive aftertaste. That diffuse bitterness perfectly balances the sweetness. I see this tea’s lack of longevity as a strength. The first four steeps were all I needed for a wholly satisfying experience.

Thanks for the sample, Leafhopper :)

Oh yeah, a tiny dab of patchouli on the wrists while drinking this was magical.

Flavors: Cacao, Caramel, Caramelized Sugar, Chocolate, Coconut, Dill, Fruity, Hay, Honey, Honeydew, Honeysuckle, Juicy, Lychee, Mineral, Mint, Oak, Oily, Plum, Roasty, Sweet, Tannin, Tart, Wood

Preparation

Boiling 0 min, 15 sec 6 g 3 OZ / 100 ML

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ashmanra
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Mmmmm love patchouli…and sandalwood and neroli and…

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ashmanra
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Mmmmm love patchouli…and sandalwood and neroli and…

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Bio

This place, like the rest of the internet, is dead and overrun with bots. Yet I persist.

Eventual tea farmer. If you are a tea grower, want to grow your own plants or are simply curious, please follow me so we can chat.

I most enjoy loose-leaf, unflavored teas and tisanes. Teabags have their place. Some of my favorite teas have a profound effect on mind and body rather than having a specific flavor profile.

Favorite teas generally come from China (all provinces), Taiwan, India (Nilgiri and Manipur). Frequently enjoyed though less sipped are teas from Georgia, Japan, and Nepal. While I’m not actively on the hunt, a goal of mine is to try tea from every country that makes it available to the North American market. This is to gain a vague understanding of how Camellia sinensis performs in different climates. I realize that borders are arbitrary and some countries are huge with many climates and tea-growing regions.

I’m convinced European countries make the best herbal teas.

Personal Rating Scale:

100-90: A tea I can lose myself into. Something about it makes me slow down and appreciate not only the tea but all of life or a moment in time. If it’s a bagged or herbal tea, it’s of standout quality in comparison to similar items.

89-80: Fits my profile well enough to buy again.

79-70: Not a preferred tea. I might buy more or try a different harvest. Would gladly have a cup if offered.

69-60: Not necessarily a bad tea but one that I won’t buy again. Would have a cup if offered.

59-1: Lacking several elements, strangely clunky, possesses off flavor/aroma/texture or something about it makes me not want to finish.

Unrated: Haven’t made up my mind or some other reason. If it’s puerh, I likely think it needs more age.

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