Togo Send Message

This is a sweet, fruity yancha with a woody bitterness and flavours of sour cherry, nectar, paper, and beeswax. I really like its bubbly and astringent mouthfeel.

In terms of aromas, the tea greets you with a spicy and perfumy mix of cloves, cinnamon, vanilla, and ebony.

Nice Yi Wu tea, but, like many similar fresh pu-erh teas, not worth the price for me.

It has a creamy mouthfeel and a very sweet floral and pungent profile with notes of citrus fruits, fish, argan oil and apples. The aroma reminds me of forest, cake and peat. This is surely something only for those who like their pu-erh sweet.

I visited Wroclaw recently and was pleasantly surprised to find the superb “Czajownia” tea house in the town. After spending a few hours there, I also brought back a couple of Korean teas.

This one is a high quality green tea with very tender leaves. The taste is smooth and pungent with enough complexity. Its flavour profile ranges from vegetal to grassy, but it has lots of other stuff going on which makes it a very engaging brew – you can find marine, fruity and floral notes for sure, with a pleasant nutty, citrusy and almost spicy aftertaste.

It is not cheap, but also not crazy expensive for Korean standards, I can definitely recommend it.

Having tried many YS pu-erh productions from about 2017 onwards, I was also curious about some of their earlier teas that are still in stock. Many seem quite expensive. This one feels almost too cheap, but I am not sure what is the sourced material here.

In any case, I found the tea to be quite nice, but I would barely call it semi-aged in its current state 12 years after production. It has a lot of sweetness and a floral character. There is nevertheless good bitterness and pungency, and a super smooth mouthfeel. The cha qi seemed somewhat caffeine heavy for my liking.

Dry leaf aroma is nutty and it reminds me of honey and orange blossoms. After the rinse, the smell is mineral and very elegant in a sense, with hints of cognac, lemongrass, and sage.

The first steep starts mild, mineral and grassy with a honey flavour. Second is more bitter, herbaceous and sweet overall. The aftertaste is floral and yeasty, but there is also a nutty almond flavour.

Here’s a complex Dan Cong with a superb cha qi, it is heady and quite meditative. Apart from that, I also love its bitterness leyers and the funky mouthfeel.

At first, it smells of baked fruit, but after the rinse I find many other notes. It is a sweet, spicy aroma with hints of flowers, mochi, brick houses, incense and kohlrabi.

The first infusion is somewhat simple and particularly comforting. It has a strong mineral presence, a soft mouthfeel and an ever-changing aftertaste. Second steep further underscores the mineral and comforting character. It is more sweet and sour, with notes of rosemary, caramel, and rose water. The aftertaste is very cooling and floral with a hint of licorice.

Third steep is more pungent. It brings a numbing spicy mouthfeel reminiscent of sichuan pepper, as well as flavours of fish broth and tree bark. Next I find also an earthiness and especially bitterness of beetroots, but also sweeter notes of persimmon and sugar beet.

Towards the end of the session, the bitter-sweet character becomes more dominant. There are notes of baked apples, oats, and lilac among many others.

I really like this Yancha, it has a lovely dry leaf aroma of coffee and sweet florals, that turns into a mix of fish, cranberry, and lavender after the rinse.

The first infusion is savoury with hints of spices, a bit of nectar sweetness, and a woody finish. Middle part of the session gives a more refreshing vibe and cherry flavour, while later steeps are more woody.

The aftertaste is floral and very long-lasting. It has a good mix of sweet and sour flavours. Last, but not least, I enjoyed the mouthfeel a great deal. The tea is both thick and light at once, it is very smooth and also a bit numbing.

Nice mixture of bitter and flowery flavours in this one, which I like a lot. The aromas are more nutty with notes of cacao and nectar when dry as well as cognac and forest when wet.

Here we have a refreshing and biting green tea whose character doesn’t betray the Sichuan origin. There is, indeed, a notable cabbage aroma that complements the more universal scent of spinach and green peas. The taste is grassy and carries a nice sourness of citrus and pine.

I got this black tea for more casual drinking and kombucha, and it fulfils such purpose very well. The smell is fruity and malty with lots of sweet notes like caramel. Wet leaf aroma is then more forest-like.

The taste is robust but not agressive. There is a very nice bread crust and cacao bitterness, as well as mild malty sweetness. After drinking, a pleasant, almost floral fragrance persists for quite a while. Overall, I like the tea a lot.