26 Tasting Notes

72

Wet leaf has nice spicy notes but I still have to drink it more to figure out which spices are present in the smell. Taste is very clear and not super bitter and astringent. I used the Gongfu tea method with a gaiwan to brew this tea.

Flavors: Clear, Spices

Preparation
170 °F / 76 °C 0 min, 30 sec 4 g 2 OZ / 70 ML

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77

I picked this up in an Asian grocery store who also has a special tea section. Dry leaf has EVO and green notes to it with some roasted nutty notes. The wet leaf has a very creamy, sweetened milk aroma and some degree of florality to it. Almost like a bubble milk tea. This makes me unsure if the original Qingxin cultivar is used to produce this tea or the TRES12/Jinxuan variety because it just says Alishan high mountain tea. First brew has a dominant note of flower. The flavors are a mix in the second brew with notes of milkiness, florality and hints of green. The mouthfeel overall is smooth and creamy.
Overall a very drinkable tea. I used the gongfu tea method and a gaiwan to brew this tea.

Flavors: Bright, Creamy, Floral, Green, Milky, Olive Oil, Roasted Nuts, Smooth

Preparation
195 °F / 90 °C 0 min, 30 sec 4 g 70 OZ / 2070 ML

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80

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Preparation
175 °F / 79 °C 0 min, 15 sec 4 g 2 OZ / 70 ML

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80

The dry leaf weirdly has miso as the dominant aroma with soy sauce, cloves, nuts and camphor wood as background aroma. The wet leaf has a honey with cardamom note to it and unripened bananas too. The real brews are very aromatic with notes of honey, rose, honeysuckle, nuts, milk and surprisingly waxy corn and peanut butter! It also has a indescribable taste that is present in all Gaba teas I’ve had. The brews were amber in color and the texture is full, thick and creamy. The leaves were brown with a red hue, a very unique color for a taiwan high mountain oolong. I used the Gongfu tea method to brew this tea with a porcelain gaiwan as brewing vessel.

Flavors: Banana, Camphor, Cardamom, Clove, Creamy, Honey, Honeysuckle, Milk, Nuts, Peanut, Rose, Soy Sauce, Sweet Corn, Thick

Preparation
205 °F / 96 °C 0 min, 15 sec 4 g 2 OZ / 60 ML

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76

The dry leaf smell has a sweet aroma of grape wine and passion fruit with notes of speculaas, a dutch spiced biscuit and unripe bananas. The wet leaf strangely has a fresh cucumber and a fresh mint tea smell to it with orchid and vanilla custard notes. The tea itself has a natural sweetness to it and the taste is very clear and refreshing. I used the Gongfu tea method with a porcelain gaiwan as brewing vessel

Flavors: Banana, Biscuit, Clear, Cucumber, Custard, Floral, Fresh, Grapes, Orchid, Passion Fruit, Spices, Sweet, Vanilla, White Wine

Preparation
195 °F / 90 °C 0 min, 15 sec 4 g 2 OZ / 70 ML

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63

I bought this one from an Asian grocery store in Amsterdam. The dry leaf was roasty and nutty. The wet leaf smell was woody, nutty and velvety with chocolate notes. The tea itself lacks physcality and character. I used the Gongfu tea method with a porcelain gaiwan as brewing vessel.

Flavors: Dark Chocolate, Nutty, Roasted, Wood

Preparation
Boiling 0 min, 30 sec 4 g 2 OZ / 70 ML

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78

It has a pretty good huigan and it has a sweet and honey like aroma. Later on it also gets a spicy character to it and also a teeny tiny bit of smokiness in the background. If brewed properly it has very little astringency and I think this will age well too. I used the Gongfu method with a Yixing teapot to brew this tea.

Flavors: Sweet

Preparation
205 °F / 96 °C 0 min, 30 sec 5 g 5 OZ / 140 ML

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64

I bought this tea at an Asian grocery store in Amsterdam. The dry leaf smell was buttery, nutty and creamy with hints of flower. The wet leaf is more brothy and with a vegetable smell and still with hints of flower. The tea itself lacks body even though I brewed it well using the Gongfu tea method.

Flavors: Butter, Creamy, Floral, Vegetable Broth

Preparation
190 °F / 87 °C 0 min, 30 sec 4 g 3 OZ / 100 ML

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83

I vaguely remember the flavors of this tea because it’s been too long since I had this tea. I remember it had roasted notes and intense fruity and floral notes. It was an absolutely delicious tea and that I absolutely do remember!

Flavors: Floral, Fruity, Nuts, Roasty, Sweet, Thick

Preparation
200 °F / 93 °C 0 min, 15 sec 5 g 3 OZ / 80 ML

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55

I discovered this at a Chinese mall and i was pretty excited to try this tea. Flavor wasn’t very exciting. It was just a generic roasted oolong. The flavors were a bit flat. Roasted coffee with a little bit of char and cigar. This is a nice tea to enjoy when i don’t want to drink my high end stuff.

Flavors: Char, Coffee, Roasty, Tobacco

Preparation
205 °F / 96 °C 0 min, 15 sec 4 g 2 OZ / 65 ML

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