956 Tasting Notes

91

I really enjoyed my session with this sheng today! It ihas a thick, bubbly and colloidal texture; and a pungent taste with notes of juniper, dry earth, sage and curry leaves among others.

Flavors: Berry, Bitter, Curry Leaf, Sage, Thick, Vegetal

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 OZ / 100 ML

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68
drank Wu Yi Rougui Oolong by Tea Mountain
956 tasting notes

This Rou Gui didn’t stand out to me in any way, it’s fairly standard.

Preparation
8 g 5 OZ / 150 ML

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93

This tea is just as good as I remember it. Today a bit warmer overall with a less piercing bitterness though.

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82
drank Huoshan Huang Ya by Nannuoshan
956 tasting notes

[Spring 2021 harvest]

Good yellow tea that reminds me of a Dong Ding oolong at times, but it has also got more of fermentation notes and at times more bitterness.

Dry leaf aroma reminds me of a clean barn with its hints of hay, compost and wood as well as of coffee leaves. Wet leaves then smell of canola, fried chicken and mint.

I’ve had two sessions with the tea, one with close to boiling water and one with lower temperatures. I definitely prefer the former due to a better thickness, the liquor has an oily rather than watery texture then. It gets bitter, but not aggressively so, and astringency is never an issue. The tea is brightly nutty, mineral and floral with a pungent sweet aftertaste. It gives off a warm, summery vibe.

Flavors: Apple, Barnyard, Bitter, Coffee, Compost, Floral, Flowers, Hay, Mineral, Mint, Nutty, Oily, Plants, Roasted Chicken, Sap, Sweet, Vegetal

Preparation
195 °F / 90 °C 0 min, 15 sec 6 g 4 OZ / 120 ML

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83

[Spring 2021 harvest]

I am not a big fan of Bai Ji Guan, but I find this one to be very enjoyable! It has a complex bright floral profile and a very protracted and pleasant aftertaste.

Dry leaves are quite aromatic with notes of zucchini flowers, egg shells, and apricot pits, all of which remain present throughout the session in the taste as well. Wet leaves then smell more like honey and lemon skin, once again both are prominent features of the whole experience. There is also a funny association to cappuccino, I don’t know where that comes from :D

Besides all the bright florals, first steep also tastes like egg yolk, lemon, and honey. An acidic bitterness that reminds me of dark chocolate develops at the back of the mouth. Following infusions are even more bitter and complex, with a bunch of mineral notes and several hints of stonefruits. Later, the tea becomes more nutty and creamy, but the aftertaste remains pungent, biting and cooling with a dominant sweet flavour.

Flavors: Acidic, Apricot, Biting, Bitter, Coffee, Creamy, Dark Chocolate, Egg, Floral, Flowers, Honey, Lemon, Lemon Zest, Mineral, Nutty, Pungent, Stonefruit, Sweet, Zucchini

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 5 OZ / 150 ML

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84

Really good tea, albeit not too complex. It carries a lot of pungency and a strong bitterness for a sencha. The taste is nevertheless quite smooth and cooling with a sweet vegetal finish. There are also strong notes of pine and acacia, as well as mineral ones like shellfish.

Flavors: Bitter, Mineral, Pine, Pungent, Seashell, Smooth, Sweet, Vegetal

Preparation
165 °F / 73 °C 1 min, 0 sec 7 g 5 OZ / 140 ML

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96

Today I brought something from my long term storage to the tea table – breaking into my second cake of this pu’er.

The aroma seems a bit muted today, but this doesn’t translate to the rest of the session. The tea feels lightly more sour than before and maybe less fruity. On the other hand, the earthy and coffee like aspects are intesified. The aftertaste is super pungent and has a cooling camphor sensation that I didn’t notice in the many previous sessions. I noticed that the tea also brings me really in touch with the present moment, and its energy spreads as if through the veins all over my body.

Flavors: Bitter, Coffee, Earth, Nutty, Smooth, Sour, Thick

Preparation
Boiling 0 min, 30 sec 7 g 6 OZ / 170 ML

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94

A nutty floral aroma with an inviting sweet, almost nectar like, touch greets the experience. Putting the leaves in a warm gaiwan leads to further aromatic explosion that transports me to a wooden house with brioche bread in the oven. During the session, there’s an additional scent of green olives and broccoli. It is almost sheng-like at this poing in its farm-like quality.

The tea is really refreshing with its mix of flowery, bitter, green and sour notes. It has a super soft texture, but a strong presence in the mouth, including a drying sensation without astringency. It has a lot of the qualities of a great green tea, but it is much more warming. I get reminded of some of the high mountain Yunnan green teas due to the bitterness and similarity with sheng. However, this Huang Xiao Cha is much more elegant than those tend to be.

All in all, this is easily the best yellow tea I’ve ever tried!

Flavors: Barnyard, Bitter, Bread, Broccoli, Cabbage, Floral, Flowers, Green, Hot Hay, Nutty, Olives, Soft, Sour, Sweet

Preparation
180 °F / 82 °C 0 min, 30 sec 4 g 3 OZ / 100 ML

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90

This black tea has a superb relaxing qi and steeps for a really long time. The mouthfeel is quite smooth and lightly effervescent, but not overly thick.

There are aromas of stonefruits, wood, and vanilla emerging from the dry leaves. The liquor is bitter and herbaceous with a sour bite and sugarcane sweetness. I also found notes of bourbon, yeast, tree sap and moss. The aftertaste is quite biting and pleasantly cooling too.

Flavors: Biting, Bitter, Herbaceous, Moss, Sap, Sour, Stonefruit, Sugarcane, Sweat, Vanilla, Whiskey, Wood, Yeast

Preparation
200 °F / 93 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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92

Meng Song shengs are consistently among my favourites and that includes this one too. I just love the complex, cooling nature of the tea with many floral and bitter notes; its sweet and fragrant aftertaste; as well as the thick and oily texture.

Dry leaves smell of leather and warm grass, while wet ones more like a mix of unfiltered beer, compost, and wild garlic.

The taste has a really good depth already from the first steep. There are notes of vegetables, butter, menthol, apple; and a really good huigan to top it off. Middle part of the session is dominated by sweet and bitter flavours including citrus zest, IPA, apple must and others. The aftertaste additionally shows hints of mushrooms, honey, wood, and bubble gum. There is a floral sourness to it that complements the sweetness nicely.

Flavors: Apple, Beer, Bitter, Bubblegum, Butter, Citrus Zest, Compost, Garlic, Honey, Hops, Leather, Menthol, Mushrooms, Oily, Plants, Sweet, Sweet, Warm Grass, Thick, Vegetal, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 OZ / 100 ML

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Profile

Bio

Hi, I am a researcher in math, physics and computer science. Apart from teas and mathematics, I enjoy sports and traveling, as well as music of all kinds. Connect at https://rateyourmusic.com/~Togo

I had been drinking Japanese green tea for a while before discovering the world of tea in 2017. I rarely drink blends and generally avoid artificially scented teas. Other than that I try to keep it varied.

My rating description:
100 _ Unforgettable tea, an experience that changes your life.
90 – 100 _ Excellent tea.
80 – 90 _ Very enjoyable, I will buy again.
70 – 80 _ I enjoyed it, but I most likely won’t be buying it again.
60 – 70 _ Decent.
50 – 60 _ Average, forgettable.
40 – 50 _ I didn’t really like the tea, but it is drinkable.
0 – 40 _ I would prefer to avoid the tea.

Location

Innsbruck, Austria

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