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“Puerh TTB Sample (?) Finally getting to the bottom of my ‘sample’ drawer and discovered this one there. I picked this up a while back from the Puerh TTB that LP hosted (2016-17?). I must admit that...” Read full tasting note
“Got this tea as part of a swap with JK7ray :) Used 5g in a 100mL gaiwan with 185 degree water. It’s my first tea from Ceylon (Sri Lanka). This is definitely a pretty light tea. I got malty,...” Read full tasting note
A handcrafted tea with a delightful light yet crisp fruity taste with caramel hints combined with a light malt finish.
Sourced direct from Idulgashinna Tea Estate, a high elevation tea estate with international organic certification.
Tasting Notes:
- Smooth and light
- Crisp fruity taste with caramel hints combined with a light malt finish
Harvest: May 2015
Altitude: 1,800m
Origin: Idulgashinna Tea Estate, Haputale Region, Uva Province, Sri Lanka
Sourced: Direct from the farmer
Percentage of price going back to the farmer: 25%+
Brewing Advice:
- Heat water to roughly 85°C/185°F
- Use 4-5 ‘Blink Bonnies’ per cup/small teapot
- Brew for 2-3 minutes
Company description not available.
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Kyoto Obubu Tea FarmsPuerh TTB Sample (?)
Finally getting to the bottom of my ‘sample’ drawer and discovered this one there. I picked this up a while back from the Puerh TTB that LP hosted (2016-17?). I must admit that I’ve had a bad habit in the past with drinking the samples I’ve acquired, but so far, I’ve drank a majority of them down. Unfortunately, I’ve been bad with reviewing/noting them here. xD
I was surprised that this was an oolong ‘cause there’re similar notes to black tea. Slightly malty, fruity, and mildly bitter at the start of the session. It lightens up after a few steeps in, but this is definitely a solid brew overall.
Got this tea as part of a swap with JK7ray :) Used 5g in a 100mL gaiwan with 185 degree water. It’s my first tea from Ceylon (Sri Lanka).
This is definitely a pretty light tea. I got malty, caramel, and fruity notes from this one, which combined to make this tea taste like cinnamon raisin bread. The leaves were rather tightly rolled and took a while to open up. The best steeps were really around 6-10, when the leaves had opened an appreciable amount. The liquor was a pale golden color, especially pale in the early steeps before the tea had opened.
I enjoy the flavor of this one, but I think it’s a bit light for my tastes. Really interesting to try however. I may try western style with the remaining 5g I have of it. It seems like it might benefit from some longer steep times like that.
Flavors: Caramel, Cinnamon, Fruity, Malt, Raisins
I always brew this Western style. It does benefit from longer steeping.
What sort of steep times do you use? Particularly for the first one, because these leaves don’t seem to open up with much ease.
I brew this one in my 700 ml. glass pot with a mesh filter. I rinse the leaves first for about 35 seconds, then I do the first steep for about 4 minutes. Makes a big difference.
Thanks! I’ll give that a try when I go back to this one :)
Okay. I like this tea as a breakfast tea and found it’s worth experimenting with as far as brewing parameters.
Worked much better western style. Got three steeps out of it in my 20 oz. pot – 4m, 5m, 10m. Flavor was a good deal more pronounced and it just felt more rounded and complete in both flavor an texture. Thanks for the tip :)
You’re welcome. I think it is fun to play around with different brewing styles and steeping times. Glad you were willing to experiment with this.
Yup! It’s a blast. I much prefer to do gongfu most of the time, but with work it’s easier (of course) to brew up a pot and toss it in my thermos since I don’t sit at a desk all day or anything.
