417 Tasting Notes
My adorable dachshund grabbed this sample off of my shelf the other day, and I took it as a sign that it was time to try it. I drank this from a tea bowl, as the company’s website says it was first served to them that way. The first aromas I noted were artichokes and green apples. I could also taste artichoke strongly. There are floral notes that I can’t put my finger on too. This tea is lightly creamy, and when all of the broth is gone, the leaves smell sweetly tart like citric acid. Very enjoyable!
I haven’t had the opportunity to taste many raw pu’erhs, but this one might be my favorite yet. It still tastes “green”, but it doesn’t have that sharp, bitter flavor that I normally associate with raw pu’erh.
This was a cake I purchased to experiment with aging pu’erh, and I am looking forward to seeing how it changes with age.
What a wonderful way to start my morning. This is my current favorite mi lan xiang oolong. This tea has just the right amount of astringency, and tolerates multiple steepings without getting bitter. The best part of this tea is the finish which lingers on and on, sometimes for hours after.
I decided to dedicate my new Xu De Jia teapot to Phoenix oolongs, and this was the first tea I brewed in it. This tea has notes of grapefruit, lychee, and the astringency reminds me of biting into a seed in a raspberry sauce. There is a definite spiciness too. The floral notes aren’t as strong as I prefer, and the finish isn’t lingering. Still one of my favorites.