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“Tea of the morning here, I am not wanting to get up today and was hoping this would help. This is a 5g sample from Upton tea Imports – the leaves inside are very dark, slender and curly. I admit I...” Read full tasting note
“This is a delicious tea. The first sip may not wow you, but after a few more the cinnamon, pepper and chocolate flavors blossom in your mouth to form a complex and beautifully smooth tea. It seems...” Read full tasting note
“This is a very complex, interesting tea. The leaves are wiry little tendrils that are almost blue-green grey in color. The mouth feel is different than any other Chinese Black or Fujian tea I’ve...” Read full tasting note
Authentic Bohea is in a class by itself, grown in the Bohea Hills (Wu-Yi Shan), and hand-processed as in the days of Robert Fortune’s visits to that area. This Fujian province classic Congou has a smooth character, with delicate hints of chocolate and subtle toasty nuances. The flavor and aroma are rich and mellow, finishing with a burgundy note.
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Tea of the morning here, I am not wanting to get up today and was hoping this would help. This is a 5g sample from Upton tea Imports – the leaves inside are very dark, slender and curly.
I admit I forgot to set a timer so I have no idea how long this was really steeping for. I am getting some chocolate type notes along with spiciness in the finish. It would be interesting to compare this with the Imperial Bohea, which I really love. This isn’t as smoky as the I.B. from what I recall. I’m not sure I got the full flavor profile because of the timing issue but so far my impressions are very good. Definitely more on the mellow side of teas…
This is a delicious tea. The first sip may not wow you, but after a few more the cinnamon, pepper and chocolate flavors blossom in your mouth to form a complex and beautifully smooth tea. It seems to combine the best aspects of yunnan, keemun and other congous. Sometimes the best teas, like the best music and books reveal their greatness slowly and through repeated encounters.
This is a very complex, interesting tea. The leaves are wiry little tendrils that are almost blue-green grey in color. The mouth feel is different than any other Chinese Black or Fujian tea I’ve had before. Its lightly astringent on the edges of the tongue and similar in body to an oolong, but lighter than most Fujian blacks I’ve tried. Its very complex in smell as well and has almost a campfire element with a sweet smokiness on first taste. As the flavor develops in your mouth, you get hints of dried fruit and more deep spices like cardamon, bay and coriander with highlights of bright citrus like lime. I can’t tell if the lingering hint on my tongue is peppery or minty, but definitely an interesting tiny bit of menthol. A very surprising steep and definitely interesting in that you can discern all sort of layers of different flavors hitting different parts of your tongue.
The second time I drank it, I noticed that the scent of the cup and leaves are very much like yeasty, earthy buttered toast. Every time I drink this one, I like it more. It really grows on you. The first time I almost thought it had too many flavors/sensations going on, but I’m really appreciating it now.
I am also a slow starter this morning. I stepped outside to pick some asparagus, radishes, & scallions, & by the time I got back to the house, my head was reeling & my chest was heavy from allergies.
I’m ready to take a nap. :)
I just received this yesterday from Upton. Waiting to have a second cup before I review it, but I like it a lot.