68 Tasting Notes

66
drank No. 516 Woori by Paper & Tea
68 tasting notes

Not bad but not exactly ahem my cup of tea. Raw cocoa powder, cacao nibs and dark chocolate are very much present, without bitterness or excessive sweetness. These are followed by toasted sesame, salted roasted peanuts, Korean barley tea. Leaves a rather long salty and chocolaty taste. Weird stuff.

Flavors: Cacao, Caramel, Cocoa, Peanut, Roasted Barley, Roasted nuts, Salty

Preparation
190 °F / 87 °C 12 OZ / 350 ML

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80
drank No. 407 Great King by Paper & Tea
68 tasting notes

Brewed in my 350ml/12oz workhorse tea mug with water as hot as the water dispenser in the office can put out + a splash of cold water to reduce the wait time to a minimum. Dark, fairly large leaf, the color of dark chocolate and cocoa nibs. Beautiful polished bronze liquor. Deep honey, sweet floral aroma, milk chocolate, roasted nuts, caramel and a touch of burnt sugar. The liquor is missing some of the sweetness found in the leaf. More leaf/less water next time around maybe? Slight greenness later on. Easy drinking oolong.

Flavors: Caramel, Chocolate, Honey, Roasted nuts, Spices, Sweet, Toasty

Preparation
12 OZ / 350 ML

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82

No notes yet. Add one?

Flavors: Floral, Green, Milk, Perfume

derk

Welcome back, Hris.

Hris

Oh hey, @derk. Not sure if I’m truly back I’m afraid. I’ve set my mind on finishing my stash before I buy anything new. And I’m mostly drinking at work, rather absentmindedly I might say. Haven’t had a proper gong fu session in a very long time. Good to see you’re as prolific as ever, tea tasting notes to look up to :)

derk

My tea-drinking habits have changed as well. Most of my tea consumption since starting a very early work schedule and new hobbies has revolved around stewing teas in my thermos. I manage 1 or 2 gongfu sessions per week lately. So it goes. I hope you continue to enjoy your teas, albeit absentmindedly, and pop in intermittently for a review.

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90

Another great tea from What-Cha. It’s lighter in taste than I expected but I’m pleasantly surprised. Some roasted oolongs I find quite overwhelming and with this one I can have a longer session without my taste buds getting fatigued.
I went western for this session. I always seem to underbrew when I go western style, I’m too impatient, I know.
The first note I got was lovely dark caramel, just on the verge of burnt sugar. The caramel flavor reminds me of my mother’s Greek semolina halva. Then some roasted pear and quince jam and some cinnamon spiciness. All these match pretty well with the festive season. The finish is pretty short but that just beckons you to have another sip.

Flavors: Burnt Sugar, Caramel, Cinnamon, Pear, Spices

Preparation
195 °F / 90 °C 1 min, 30 sec 5 g 12 OZ / 350 ML
derk

Beckoning is a good way to describe the combination of sweet and mellow flavors and lightness of this tea. I enjoy that I can drink it quickly without much attention being paid. It became my go-to tea for night classes.

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75

I live in a country where when you say tea most people think of tisane. And it’s quite understandable, we’ve been drinking herbal teas long before Camellia sinensis made it to these lands. We’ve been drinking thyme, and peppermint, St John’s wort, chicory, and yarrow, clover, chamomile, lemon balm and linden blossom. In fact granny used to take me out on day trips and we used to gather these very same herbs in preparation for the winter months. Ah the good old days.

Anyway, this is a different herb and one not as common, probably because in Bulgaria you can only find it in the Pirin mountains. Sideritis scardica is an interesting looking herb – sort of woolly from all the white fuzz that covers stem and leaves. It brews into a vibrant yellow liquor and has a unique and interesting flavor and smell. It’s herbaceous but also lemony. It also has a faint sage note, nowhere near as powerful as the real stuff. Overall it’s a very light flavor profile. There’s some sweetness and a feeling of spicy pepperiness in the back of the throat. It also smells slightly savoury too but that doesn’t translate into the taste.

In the rare occasions I buy this tea I usually go for the shredded version which also has the stem and leaves. I thought that the whole flowers would be easier to brew without the need for a strainer or tea bag. It could be unrelated but for some reason this batch seems more peppery than I remember.

Flavors: Citrus, Herbaceous, Lemon, Pepper, Sweet

Preparation
Boiling 1 min, 30 sec
derk

The species that grows on Crete reminds me a lot in taste of oregano.

Hris

Yeah, I get some oregano and thyme in the citrusy notes. I wonder how different the Cretan variety is?

lizwykys

I agree about the oregano vibe. I think the common name for this in English is “Ironwort” (for some reason, I had just looked that up recently). In Greece it’s just called Mountain Tea (Tsai tou Vounou / Τσάι του βουνού), and most households have it in their cupboard. Unfortunately, I’m not very fond of it, myself. I do have it in my cupboard, though. :P

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90

Such a lovely and delicate tea. Sweet floral fragrance accompanied by a light herbal medicinal note. Produces a light golden liquor with a greenish tint. It’s thick and coats the mouth. The taste is a combination of sweet, creamy floral notes, very light herbal green bitterness and a minty cooling sensation in the throat. The sweet flowery aftertaste lingers for a long time. (I wonder what flower this is.)

Flavors: Creamy, Floral, Green, Herbaceous, Honey, Menthol, Sweet

Preparation
200 °F / 93 °C 1 min, 0 sec 6 g 6 OZ / 190 ML

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72

I had this for the first time today but I’ll give it another chance before I rate it. I don’t know if I messed up something but this was a really weird experience. It could be that I overleafed or oversteeped it or that I didn’t wait for it to cool down a bit and burnt my tongue slightly. After a decent albeit a bit weak and watery first steep I increased the steep time. The liquor and leaf had a pleasant fruity and toasty smell but it left my mouth bone dry with a slight sour aftertaste and a really baffling saltiness. I could literally taste salt. Weird stuff.

Flavors: Drying, Fruity, Leather, Malt, Nutty, Salt, Sour, Toasty

Preparation
200 °F / 93 °C 1 min, 15 sec 7 g 6 OZ / 190 ML

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86

Wow, I didn’t expect this to taste like the real stuff. Freshly cooked rice fluffed with a knob of butter, and those crunchy pieces that are stuck to the bottom of the pot. Om nom nom nom…
The tea leaves are olive green but I could also spot the odd blanched-spinach-green leaf in there, which I guess is safe to assume is the Nuo Mi Xiang herb. Not sure if it’s a rogue leaf or if it’s supposed to be there.
The color of the liquor is pale gold with slight green hints – in-between a sauvignon blanc and semillon.
Back to the taste, in addition to the sticky rice and going in the same direction there’s notes of popcorn. Balancing all this toasty, crunchy goodness is some refreshing greenness that reminds me of stinging nettles tea. This completes the savoury profile and goes well with the buttery notes too.
It’s a unique tea and an interesting experience indeed. I can see myself going back to it once in a while.

Flavors: Butter, Green, Popcorn, Rice, Toasted Rice

Preparation
185 °F / 85 °C 0 min, 45 sec 6 g 6 OZ / 190 ML

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95

This is a truly delightful black tea. Intense red grapes fruitiness but with delicious charred notes. I haven’t tried petmez/pekmez but that’s how I imagine it would taste – grape must that has been boiled down until all the sugars are nice and caramelized and resemble sticky sweet molasses. Then there’s some roasted cacao beans on the finish and maybe just a hint of rose. I should order some more of this.

Flavors: Cacao, Caramel, Grapes, Honey, Molasses, Smoke

Preparation
205 °F / 96 °C 0 min, 30 sec 6 g 6 OZ / 190 ML

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