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“I hesitate to write this as I’m so inexperienced, I’m struggling to identify just what it is that I am tasting and smelling. After reading some of the tasting notes here, I’m intimidated and...” Read full tasting note
“Early spring (March 2020) picking; bright, clean flavors! Dry notes: sweet corn husk, freshly cut thick grass, warm hay. Wet notes: pea shoots, green beans, dewey spring morning.” Read full tasting note
Each leaf was hand-gathered on March 26th, 2012 from a tea garden located at over 1000 meters above sea level, about an hour’s drive from Pan’an, in central Zhejiang. This tea was picked on the first harvest day of the season.
The family that crafted this tea has been working the land for three generations, using only organic farming methods. Roasting is done by hand in small batches – each batch takes nearly forty-five minutes to roast. Once roasted, the tea is then meticulously sorted so that only small leaf buds remain. Young leaf buds brew a smoother, rounder tea with more aromatics than mature leaves. Our Finest Dragonwell is viscous, creamy to the point of oiliness, sweet, refined and delicious.
Availability is limited. We procured only 8 pounds for the year, equaling no more than sixty four portions of 2 ounces each.
Company description not available.
I hesitate to write this as I’m so inexperienced, I’m struggling to identify just what it is that I am tasting and smelling. After reading some of the tasting notes here, I’m intimidated and acutely aware of how much I don’t know. My desire to have this useful place to log my experiences, and see others experiences, just slightly outweighs my self-conscious discomfort though, so here goes:
I was unsure how to prepare this tea as the seller suggests a very cool, long steep (160 at 2 minutes) but my research and limited experience leads me to want warmer, shorter steeps. I settled on 180 for 1 minute varying to 2 minutes.
I used 2.5g to 4 oz. Water.
First steep 1 minute and brought out green bean and butter. Very smooth with a lingering light finish. Subsequent infusions were 1, 1, 1:30, 1, 1, 1, 1;30, 1:45, 3:00,. By the end, I was drinking water. I noted a hint of honey in the 6th infusion that I hadn’t tasted before that. The honey came back when I poured all my leftovers into a tall glass and added ice. This makes a very nice (expensive) glass of iced tea. The honey flavor was strong enough that I would have thought this tea had honey added if I didn’t know better.
Early spring (March 2020) picking; bright, clean flavors!
Dry notes: sweet corn husk, freshly cut thick grass, warm hay.
Wet notes: pea shoots, green beans, dewey spring morning.
Flavors: Corn Husk, Cut Grass, Garden Peas, Green Beans, Hay
Just have fun writing about it—some of the reviews (not mine) are highly precise and scientific, and then there are the loosey-goosey, rambly, highly subjective story lines that just happen to include tea. (Guilty!)
Yeah we all started somewhere and there’s a really broad range of types of tasting notes! It’s all a learning process.
Well, some of my notes are scientific and precise, some are like a diary entries, some are just easy-going ones. But you will find your way! And tasting buds are developing as well as the detection of flavours.
Thanks everyone! I am experimenting with different types of notes trying to find what fits me best. I think I might land somewhere in the middle. I want to record the steep times etc, for future reference but also want to record how a tea makes me feel drinking it. I’m curious if it will evoke similar feelings again.