Literárna Čajovňa

Edit Company

Recent Tasting Notes

90

I rarely buy Long Jing these days, but I received a free sample of this one.

It has a dry leaf smell of grass flowers, baked goods and peanuts. Overall, it’s a relatively sweet aroma.

For the first, long, steep I used lower temp around 70 degrees. The tea turned out with full body and elegant and refined taste. It has the grassy sweetness, but the nutty notes are weak. I love its creamy mouthfeel and a bright, sour and savoury taste on top of the strong florals. I can taste butter and squash too.

Second infusion at 80 degrees was also pretty long at two minutes or so, but the tea hold up extremely well. There is no abrasive astringency and now we also get a lovely bitterness. The tea has a grainy taste like oats. It is still very bright and easy to drink though, despite the thick liquor. The aftertaste is not too sweet, mouth-watering and refreshing.

The cha qi is fairly unique, deconstructing reality and pulling my attention in to the experience. For the price it sells, this would be a great green tea to in the spring.

Flavors: Bitter, Butter, Creamy, Dry Grass, Floral, Flowers, Grass, Sour, Squash, Sweet

Preparation
165 °F / 73 °C 2 min, 0 sec 4 g 7 OZ / 200 ML

Login or sign up to leave a comment.

81

This is a weird tea, no kidding. It is quite pungent, warming and aromatic. At times it reminds me of Sichuan green teas, but also of FF Nepal teas, Taiwanese jade oolongs from wild varietals and others.

Its dry aroma is a mix of oats, coffee and carrot cake. On the other hand, wet leaves have a savoury scent with notes such as cabbage, cooked meat, fenugreek leaves, olives, pickled cucumbers and a touch of smoke.

The tea has a medium body and a distinctively oily texture. First steep is vegetal (bay leaf) and sweet (honey). Second one is more bitter and mineral with a lot of woody aromatics. Aftertaste is sour, floral, and spicy. It is reminiscent of mead, plant stems, green peppers and IPA.

Third infusion is sour itself and has a bit more astringency too. It is very pungent and besides vegetal/floral notes it also has a hint of tree bark. As the tea becomes smooth over time, a creamy flavour emerges as well.

Flavors: Alcohol, Astringent, Bark, Bitter, Cake, Coffee, Cream, Cucumber, Floral, Forest Floor, Green Bell Peppers, Honey, Meat, Mineral, Olives, Plant Stems, Sour, Sweet, Vegetables, Vegetal, Wood

Preparation
195 °F / 90 °C 0 min, 30 sec 7 g 5 OZ / 150 ML

Login or sign up to leave a comment.

86

A very nice aged sheng for 0.4$/g, it is on par with many that are being sold at double the price (from YQH or Taiwan Sourcing for example). The tea is very warming, both in its profile and its effect. The super sticky, thick and oily texture is perhaps the highlight for me here.

Its aroma is mily and earthy, while the taste is bittersweet and spicy with woody undertones. There are notes of garlic scapes, coriander seeds, cinnamon, and sumac among others. The aftertaste is juicy and tart which is very refreshing and makes the tea easier to drink on the whole.

Flavors: Bitter, Cinnamon, Coriander Seed, Flowers, Milk, Plant Stems, Sweet, Tart, Thick, Wet Earth, Wood

Preparation
Boiling 0 min, 15 sec 6 g 3 OZ / 100 ML

Login or sign up to leave a comment.