29 Tasting Notes

82

Nice energetic Pu Erh with walnutty notes and long aftertaste like mint.

Read the tasting on my blog:

http://chazichaxi.blogspot.de/2016/04/tea-tasting-2006-nian-da-lan-ying-sheng.html

Flavors: Apple, Mint, Walnut

Preparation
205 °F / 96 °C 0 min, 15 sec 4 tsp 4 OZ / 120 ML

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81

A very energetic Oolong. Light sweetness, light bitterness, and soft vegetable notes. It starts off a bit thin but then gets better and better. Also works as a nice fresh cold brew.
Read the whole review on my blog if you like:
http://chazichaxi.blogspot.de/2016/03/tea-tasting-spring-2015-ali-shan.html

Flavors: Bitter, Lemon, Mint, Sweet, Vegetables, Zucchini

Preparation
205 °F / 96 °C 0 min, 30 sec 2 tsp 3 OZ / 100 ML

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80

A very confident white tea. It’s made of Pu Erh tree leaves and has an interesting mixture of white buds and dark oxidized leaves. I found orange juice and orange blossom aromas and a nice pungent energy with not too much woodyness.
Read the whole thing on my blog:

http://chazichaxi.blogspot.de/2016/03/tea-tasting-organic-yunnan-white.html

Flavors: Flowers, Orange, Orange Blossom, Vanilla, Walnut, Wood

Preparation
185 °F / 85 °C 0 min, 15 sec 2 tsp 4 OZ / 110 ML

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88

Such a lovely red tea. I love the looks of the big leaves with their eponymous white tips and golden fuzz all over. The dark caramel coloured liquor is very gentle and has hints of flowers, malt, sweetness and creaminess, being very thirst-quenching overall. Works both western and Gongfu styles very well. Read the whole thing on my blog:

http://chazichaxi.blogspot.de/2016/02/tea-tasting-organic-yunnan-black.html

Flavors: Creamy, Flowers, Malt, Smooth, Sweet

Preparation
205 °F / 96 °C 0 min, 15 sec 3 tsp 3 OZ / 100 ML
x-ray

hi, read your review after writing mine here on steepster for the same tea.. looks like we had the same impressions :)

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89

Second review having prepared it in a Zisha pot now. I smell vanilla and later ginger. The taste is still very tangerine / mandarin like, without me even remembering that I called it that way before. Good sign! I like the contrasting light infusion for a dark Oolong like this.

Read the whole thing on my blog:
http://chazichaxi.blogspot.de/2016/02/tea-tasting-fenghuang-dan-cong.html

Flavors: Apricot, Fruity, Ginger, Orange, Sweet, Vanilla

Preparation
205 °F / 96 °C 0 min, 30 sec 4 tsp 3 OZ / 100 ML

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77

Second tasting note after some pumidor storing time. I had a much smoother liquor this time, with sweet thick ananas/pineapple flavour, with light acidity and only a bit of dryness. Nice smelling cup after freshly cut wood and foliage. I like this!

Read the whole tasting on my blog:

http://chazichaxi.blogspot.de/2016/02/tea-tasting-spring-2012-kunming-sheng.html

Flavors: Blueberry, Forest Floor, Pineapple, Sweet, Thick, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 2 tsp 3 OZ / 90 ML

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79

A fresh herbal Oolong with a nice green liquor. The leaves were obciously perfectly handled in production, super intact, attached to the stems and evenly oxidized (not very much though). I found a maybe confusing banana aroma on the dry leaves. The brew tastes like vegetables, herbal but not grassy, I got orange juice and a bit of sesame in the end.

Read the whole thing and look at some pictures on my blog:
http://chazichaxi.blogspot.de/2016/02/tea-tasting-spring-2014-jinxuan-oolong.html

Flavors: banana, Orange, Vegetables

Preparation
205 °F / 96 °C 0 min, 45 sec 2 tsp 3 OZ / 100 ML

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70

“Light” really describes this one best. It tastes a bit like a light Oriental Beauty. I noticed some strawberry notes and many lemon juice notes. Unfortunately, this didn’t endure very many infusions. Refreshing and nice, but not as Oolong-long-lasting as I expected.

EDIT: A Retry with some more leaves got it fixed up to 7 infusions now.

Read the whole thing on my blog:
http://chazichaxi.blogspot.de/2016/02/tea-tasting-organic-spring-2015-light.html

Flavors: Baked Bread, Lemon, Strawberry

Preparation
205 °F / 96 °C 0 min, 45 sec 2 tsp 4 OZ / 120 ML

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86

I retried this tea after some suitable storing time in my selfmade “pumidor”. Wow! What a transformation. It didn’t appear aggressive at all anymore. Instead, the complexity sent me straight into summer holiday. I was really impressed by the range of associations it gave me. Flowers, plants, hot stone tiles, Earl Grey, Sweets.

If you want, you can read a complete review on the blog I newly created.

http://chazichaxi.blogspot.de

Flavors: Apricot, Bergamot, Flowers, Grapes, Red Wine, Sweet, Vegetal, Walnut

Preparation
205 °F / 96 °C 0 min, 15 sec 3 tsp 3 OZ / 90 ML
TeaExplorer

The blog seems to be off to a good start. I’ll keep an eye out for updates.

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80

Feeling a bit sick today, so I thought I’d try out using Yerba Mate’s “body and mind stimulating” skills to bring me up to the mark again.
I know about how to actually drink this: form a slope with a good portion of pre-wetted leaves on one side of the drinking vessel, put your bombilla next to or right into that and slowly pour the hot water into the non-leaf area. The leaves will then stay there it says.

Yeah. At least on paper.

I always end up drinking it sort of “Grandpa Style”, doing my very best not to swirl those leaves up, but still doing it. So all the stuff floats on top of the water like one big cork, slowly losing the lower part of itself to sink to the floor of my glass (yes, that real Mate pumpkin thingy I didn’t even begin with.)

Still it works out fine I suppose. Nothing to complain about. The taste is wonderful, a bit citrus-like, a bit tobacco-like, a bit green tea-like. Many infusions are also still very possible.

Maybe there’s something I’m doing wrong here, but the drink seems to forgive me. Now it remains to be seen if it helps me getting well.

Flavors: Bitter, Citrus, Green, Sweet, Tobacco

Preparation
175 °F / 79 °C 0 min, 15 sec 6 tsp 5 OZ / 150 ML

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Bio

Psychology student, vegan, trying to live sustainably, lover of nature and tea.

instagram: @leonardoziecaprio

Location

Kiel, Germany

Website

http://chazichaxi.blogspot.de/

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