147 Tasting Notes
Has a nice smokey note a la lapsang souchon but way more in check. I like the nose. Palate is def astringent, kind of the “wall of tannins” that firmly stands in the way of subtlety. Needs some honey. Palate a letdown compared to nose but worth exploring this kind of tea. Steeped a second time and palate became more delicate but oomph of nose was lost. Instead of recommended 2-3 minute 1st steep I’ll try just 2 minutes next time.
Wow. My first yancha, and a great intro. Deep amber/brown. Almost black tea color. This is something I can get into. Toasty note almost reminiscent of roast barley tea. Cocoa out of the gate. A little bit peppery, but with layers of dried fruit in the background.
Pretty light green gold in cup. Nice nose, more “mature” than gyokuro, more in oolong vein? Some summer night florals paired with savory congee notes on nose… even a bit of orchard blossom and ripe peach. Could swear this develops in the cup. Adagio says freshly roasted white corn, I can see it.
Heady perfume. Maybe less overt honeyed than the fancy bai hao but in a similar vein and with an incredible sultry subtle jasmine flower scent. Palate is great with buttery texture and long finish. Maybe even better on second steep. Very smooth.
Consistently impressed by Adagio’s oolong offerings.
Light beige green brown. Pretty aroma. Cloud like, steamed sticky rice, a hint of jasmine blossom. Body is good but not as supple and juicy as the ali shan or fancy bai hao for instance… a little brisk, tannins may be masking juiciness of body. Very solid though. Second steep a definite step down.
