China Shandong Laoshan Green Tea

Apologies in advance to anyone reading, as I’m about to copy-paste this note onto two teas…

I drank two Shandong Laoshans yesterday, one from What-Cha and one from Yunnan Sourcing, within an hour or so of each other. I had mild intentions of noting some differences between them, but the reality is I just wasn’t focused enough while doing some studying. I’m sure I’ll make more in-depth and fussy reviews for each later, but overall impressions remind me a lot of What-Cha‘s Vietnam Fish Hook Green. Umami, asparagus, crockpot white beans, salty, savory. Very approachable, smooth, and delicious. I will probably always keep a tea of this character in my cupboard, though I look forward to getting to know the intricacies and contrasts between all of the ones I have right now. I brewed both around 167-170°, which I think is perfect. Some astringency showed up toward the end of each session, but I think that was more a function of steep length than temperature. I really like this style of green.

This was another recent sipdown of mine. I finished the last of two sample pouches of this tea last night when I had difficulty settling down and going to sleep. I liked this one much more than I expected considering the black tea What-Cha sources from the same producer did not do much for me.

I prepared this tea gongfu style. After a brief rinse, I steeped 6 grams of loose tea leaves in 4 ounces of 167 F water for 5 seconds. This infusion was chased by 15 additional infusions. Steep times for these infusions were as follows: 7 seconds, 9 seconds, 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, and 5 minutes.

Prior to the rinse, the dry tea leaves emitted aromas of toasted corn, soybean, and grass that were underscored by fleeting hints of honey. After the rinse, I noted the emergence of a stronger toasted corn aroma alongside a more delicate roasted chestnut scent. The first infusion introduced aromas of sugarcane and zucchini. In the mouth, the tea liquor presented delicate notes of toasted corn, grass, roasted chestnut, zucchini, and soybean that were underscored by hints of sugarcane, seaweed, and spinach. Scents of seaweed, spinach, and peas emerged on the following infusions. Honey notes appeared in the mouth along with impressions of umami, minerals, toasted rice, butter, peas, cream, and green beans. The final few infusions offered delicate mineral, grass, spinach, and seaweed notes that were balanced by toasted rice, toasted corn, cream, and butter impressions.

This struck me as a very interesting tea. In terms of aroma and flavor, it reminded me of some of the Japanese and Korean green teas with which I have been experimenting. It, however, did retain the strong vegetable and soybean notes as well as the subtle sweetness I often associate with Laoshan green teas. I also must state that I was surprised and impressed by this tea’s longevity. Overall, I found this to be a high quality offering.

Got this in a what-Cha sampler. It’s very green and vegetal to me. Mean green. I liked it, but I didn’t like it as much as the black tea or white tea choice in my surprise tea sampler.

This is one of my all time favourite teas. It has a really thick roasted kind of taste and it’s very savory. The smell of the dry leaves kind of reminds me of cocao which is really nice, but that taste is not present in the actual tea when brewed.

This tea is just so yummy. Savory, mouthwatering and lip smacking. It’s buttery and brothy. No seaweed taste, not grassy, it reminds me of edamame. Provides lovely calm energy. I bought it as a sample, but this is a tea I need. Reminiscent of Verdant’s Laoshan Green, but richer.