143 Tasting Notes

71

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71

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88

Elegant, sweet, complex, deep, versatile, and easy to brew. This can be treated like a puerh, white tea, or oolong. The dried leaves are highly fragrant, mostly intact and beautifully shaped. The leaves can be steeped at least 8 times without loosing flavor. The brewed liquor is champagne-like with excellent clarity. Good for aging or current consumption.

Flavors: Blood orange, Camphor, Champagne, Cranberry, Dates, Forest Floor, Medicinal, Summer

Preparation
195 °F / 90 °C 2 min, 0 sec 2 tsp 5 OZ / 147 ML

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65

Very strong stuff. Pleasant and pungent honey-like fragrance, deep complex flavors, with notes of citrus and a long sweet finish. Fine for current consumption if you have a strong stomach like me (I prefer strong flavors in general). Highly recommended for those who can wait 5 years for that cha qi to mellow out into something amazing.

Recommendation: Don’t be like me and store it next to a box of bar soap. Though it had no effect on the brewed tea, I now have to air out that bar soap smell. Must store in a place with no odors!

Flavors: Bitter Melon, Cacao, Citrus, Fireplace, Forest Floor, Green Apple, Honey

Preparation
195 °F / 90 °C 1 min, 30 sec 2 tsp 5 OZ / 147 ML

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84

This is a simple tea that is very easy to brew. The second and third steeps in particular produce a surprisingly complex and delicious brew with a long sweet aftertaste, and the leaves are quite fragrant at this point. Also, some senchas have an unpleasant tasting 4th or 5th steep. Not the case here.

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70

This is a refreshing, rustic, and simple tea. It starts out with balanced sweetness, savory, and it’s surprisingly smooth, with later infusions becoming more astringent. If brewed with slightly less leaf and water is just above lukewarm for the first two steeps its flavor profile is elevated with proceeding steeps. Great price for tasty organic tea!

Flavors: Corn Husk, Kale, Mineral, Ocean Breeze, Pine

Preparation
160 °F / 71 °C 0 min, 45 sec 1 tsp 4 OZ / 118 ML

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72

While not a black tea fan, I heard good things about 1st flush Darjeeling and decided to take advantage of a sale at SilvertipsTea. I think this tea is best brewed with a gaiwan. I was surprised by how delicate, flowery, and smooth the first steep was. This tea’s fragrance reminds me of Bai Mu Dan. Successive steeps had more typical black tea qualities—a sweet, tangy, and wine-like orange hued liquid with a pleasantly mild astringency. It left a good first impression.

Flavors: Butter, Cinnamon, Flowers, Orange Zest, Tannin

Preparation
195 °F / 90 °C 1 min, 15 sec 1 tsp 5 OZ / 147 ML

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67
drank Jade Oolong by Mountain Tea
143 tasting notes

This was the first oolong I bought online. I got it because it was on sale for $7. i was surprised about the quality of this light and refreshing oolong. It smells like sweet corn and has crisp feeling that reminds me of that feeling when I bite into a fresh white peach.

Flavors: Corn Husk, Flowers, Honeydew, Peach, Tannin

Preparation
195 °F / 90 °C 1 min, 0 sec

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74

This was my first roasted oolong. The dry leaves smell like hay and are wrapped very tightly. The first 2 – 3 steeps are very fragrant with notes of barley, raw almonds, and raw honey. The following steeps reveal more of the roasted notes and complex flavors, which gradually decreases with each steep, yet still leaving a sweet aftertaste. i use a yixing teapot, but I imagine it tasting different with a gaiwan. This was so reasonably priced that I’m considering to buy another pack.

Flavors: Chestnut, Cinnamon, Honey, Hops, Roasted Barley, Tannin

Preparation
195 °F / 90 °C 1 min, 0 sec

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84

I like this tea for its price, JAS organic certification, strong flavors and aroma, and ease of brewing. I thought it would be fun to do a Google Maps search for the farm listed on the sealed packet, which is actually a small temple (Tokoji) in the mountains just north of Shimada. I used the street view function to get a feel of the quaint and charming origins of this tea. It made me appreciate it more.

When I opened the bag I was impressed by the strong scent of the dry leaves. The tea soup is lime green and the steeped leaves are fragrant. The first steep is sharp yet flowery, the third steep has notes of complex minerals and is well balanced, the forth and fifth steeps have a refreshing astringency and still leave a sweet aftertaste.

Flavors: Asparagus, Grass, Mineral, Ocean Breeze, Pine, Tannin

Preparation
160 °F / 71 °C 0 min, 30 sec 0 OZ / 0 ML

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Profile

Bio

My ever expanding list of obsessions, passions, and hobbies:

Tea, cooking, hiking, plants, East Asian ceramics, fine art, Chinese and Central Asian history, environmental sustainability, traveling, foreign languages, meditation, health, animals, spirituality and philosophy.

I drink:
young sheng pu’er
green tea
roasted oolongs
aged sheng pu’er
heicha
shu pu’er
herbal teas (not sweetened)

==

Personal brewing methods:

Use good mineral water – Filter DC’s poor-quality water, then boil it using maifan stones to reintroduce minerals。 Leaf to water ratios (depends on the tea)
- pu’er: 5-7 g for 100 ml
(I usually a gaiwan for very young sheng.)
- green tea: 2-4 g for 100 ml
- oolong: 5-7 g for 100 ml
- white tea: 2-4 g for 100 ml
- heicha: 5-6 g for 100 ml
(I occasionally boil fu cha a over stovetop for a very rich and comforting brew.)

Location

Washington, DC

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