91 Tasting Notes
OK, I love this tea! It is soooo different. On the nose I get bourbon, really good bourbon Like Pappy Van Winkle 25 year! Burnt caramel, fresh baked sweet wheat bread, woody flavors ( I have not tasted Redwood so…) , dried orange peel, roasted barley. Palate is almost identical to the nose. Beautiful balance with the flavors weaving in and out over time. If you can get this, try some!
I find this tea to be fascinating. I brought some home for our annual family New Year’s eve dinner, and the first impression is … wait for it….PETTING ZOO!! HA, yes it does smell a bit like a goat, not terribly funky though, more barnyard hay with some goat mixed in. Also, lots of wildflower honey, mineral. Palate is very similar to the nose, with a long sweet finish. The tea changes wonderfully through several steepings. It can see where it would not be for everyone, but I found it really interesting and well balanced.
And, yes, we now call it the petting zoo tea….
This one is just too much of a fruit salad for me. On the nose, orange, pineapple, orchid, pina colada and a rather odd note that resembles a hint of Durian ( I found this to be off putting since durian smeels and to me tastes like rotten onions ). Palate Lots of fruit, with some floral notes. I will not take points away for flavors ( unless they just seem terrible ) since everyone’s tastes are different, but this tea seems unbalanced….
I absolutely love this tea. On the nose I get osmanthus, violets, creme brule, cassis, aloeswood, and a lightly vegetal note…what is it.
Palate, sugar cane, burnt caramel, and the vegetal is… red bell pepper! Never tasted that in a tea before! Also, grape Jolly Rancher candy, leather, clove, and a long vapory sparkling finish…
This one is tough for me, I have tried short and long steep at varying temps and I seems pretty consistent.
Nose, I get osmanthus and rose with some vegetal notes like celery, light and delicate.
Palate, sweet orange, same floral notes fading to celery with some peach/lychee notes on the finish, it seems backward ( most taste is at the back of the palate ), unfortunately I find the mouth feel thin and watery, some light minerality, while it is nice, I find some of the other Dancong from Verdant more interesting.
I got it! This one seems to need more heat and time to really open up. The mouth feel was more full and the tea less delicate also a roasted barley flavor and aroma came up. Very nice and well balanced.
Flavors: Celery, Lychee, Orange, Osmanthus, Peach, Rose
I love this tea! The leaves are large and have a mineral floral profile when dry, but add water and the magic happens. This one is very forgiving also, I have brewed gong-fu, western style and even long steepings ( 5 mins or more ) without bitterness or astringency and have found it interesting each time. The nose has a typical underlying oolong profile, floral ( plumeria, jasmine, some vegetal notes ). The palate is remarkable, same florals ( in spades ), with aloeswood, minerality, allspice, ripe peach, licorice, roasted parsnips, molasses, sweet, it just goes on and on. While the mouth feel is sparkling, spare and dry, it has a sweetness that lingers on the tip of the tongue and at the back of the throat. The finish goes on for hours ( really, not exaggerating here — I even could taste it after lunch! ). This might be an excellent candidate for good aging.
Flavors: Brown Sugar, Chestnut, Dates, Fig, Jasmine, Licorice, Mineral, Molasses, Osmanthus, Peach, Toasted Rice, Wet Rocks
This one is a bit of a disappointment for me. Dry leaves are earthy some what loosely rolled. Nose is delicate very earthy, much like pu-erh that I have had, humic and fungal with some sweet floral notes. Palate I get top soil humus, mushroom, hay, slightly floral. Very light, no matter how long I steeped or how much heat ( even boiling ), I could not get this one to open up. I also do not care for pu-erh ( maybe I just haven’t had good pu-erh yet ), so this one will not come back…