2 Tasting Notes


Method of brewing: gaiwan

Leaf to water ratio: I filled the gaiwan 50% with leaves, the rest water

Temperature: Around 205 degrees farenheit, I let the water just barely come to a boil and then sit for a minute or two.

Rinse: I did a “flash-rinse”, pouring water into the gaiwan and then immediately pouring the water out. I only did one rinse.

I steeped this tea for 20 seconds the first infusion, second infusion, and third infusion. For the fourth infusion, I steeped the tea for 30 seconds. This tea feels like it can go on for 3 or 4 more infusions before it starts to go flat in taste.

The tastes are ordered from most noticeable to least noticeable.

The first taste that immediately jumps out at me is that of cocoa. It is a pleasant taste reminiscent of dark chocolate. However, there is not the bitterness that cocoa frequently has — it is less bitter. The second taste that jumps out at me is a cut-grass type flavor; slightly sweet. The third taste that I pick up is that of milk or cream; very slightly there, and almost more of a mouthfeel than a taste. Finally, there subtle tastes that I cannot quite put a finger on which just add to the pleasant taste of the tea.

The mouthfeel is as if you drank milk— slightly viscous. It has a slight dehydrating feel, not nearly as bad as coffee but I feel that if I were to drink a lot of this tea I would need to drink a glass of water.

Additional notes:
This tea feels like it would make a good desert-tea, for when you are craving something like chocolate.

Flavors: Cocoa, Cut Grass, Dark Chocolate

205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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Background: Recently, I have been trying Pu’erh teas. I am still relatively new to them, however.

Leaves: This appears to be a ripe Pu’erh with slightly green leaves, looking mostly like a typical Pu’erh tea. The leaves are not compressed. There is a mix of large-leaves and small-leaves.

Flavors: Black-tea, Cocoa, Smokey, Autumn leaves

Bitterness: This tea was borderline astringent — just beginning to turn a little bitter.

Brewing method: 1.5 tablespoon in 100 ml gaiwan, ~5 second rinse, 1st steep 20 seconds, 2cnd steep 30 seconds, 3rd steep 40 seconds.

Mouth-feel/Aftertaste: Slightly coated, almost like drinking water but not quite — and it has a pleasant aftertaste of black tea and cocoa.

This tea is very complex. What immediately jumps out at me is a black-tea type taste, almost like a Darjeeling.

Then, there is a chocolate flavor that emerges every now and then — but not too powerful, the black tea taste is always there. On some sips, there is a smokey-like flavor, but again it does not overpower either the chocolate undertone or the black-tea like base flavor. On other sips, there is a really slight taste of hay and autumn leaves — again, not overpowering any of the other flavors. I would order them (in order of strongest to weakest flavor) like this: black tea, chocolate/cocoa, smoke, leaves. There are more flavors that I can’t quite explain, and perhaps more infusions would reveal more.

I am glad that I found this tea — I recently prepared another Pu’erh, and it wasn’t my favorite, but now I am excited to try more! I am still thinking about some of the complex flavors, and it is a lot of fun.

Flavors: Autumn Leaf Pile, Cocoa, Hay

195 °F / 90 °C 0 min, 30 sec 1 tsp 3 OZ / 100 ML

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