20 Tasting Notes

85

I brewed this tea gong fu style as I do for most.
The aroma of the steamed leaves is typical of most older puerhs – having nice notes of moss, leaves, and a touch of creaminess. Overall – a very earthy and mild smell that becomes stronger and gains musk once washed.
In terms of the liquor’s flavour, it is similar to the aroma with overtones of earth and musk and just a hint of something spicy – perhaps cardamom?
A good example of a classic late 90s puerh!

Flavors: Cardamom, Clove, Earth, Forest Floor, Musk, Rainforest, Wet Moss, Wet wood

Preparation
Boiling 0 min, 15 sec 5 g 4 OZ / 120 ML

Login or sign up to leave a comment.

100

Holy cr*p! I’d be lying if I said this wasn’t on par with Yunnan’s Sourcing’s Imperial Jujube – my current favorite tisane. At first – the taste of dark chocolate and cocoa HIT you in the face. But as they subside, a whole new world of intricate flavors are revealed to you: roasted hazelnut, barley, coconut shell and more are there. This is excellently roasted – hats off to Spinnaker Chocolate!

Flavors: Cocoa, Dark Chocolate, Hazelnut, Roasted, Roasted Barley, Roasted Nuts, Toasty

Preparation
Boiling 8 min or more 3 g 5 OZ / 160 ML

Login or sign up to leave a comment.

65

I brewed this tea gong fu style as I do for most.
Based off of the aroma of this tea – I had high hopes for this one. When steamed, the leaves take on a sweet aroma of grapes and lychee with a dark undertone of chocolate and chicory. These undertones become stronger when washed.
The liquor itself however is a mere shell of this strong scent. Perhaps I understeeped it, but the grape notes in the aroma only comes through as a grapeskin like flavour instead of the whole fruit present in the aroma. Additionally, the dark undertones lose the chocolate notes and only chicory and dandelion root flavours remain. However, a nice floral flavour does appear – resembling lily or orchid and coats the tongue.
It’s a good tea for sure – but not worth $1.65 per gram

Flavors: Chicory, Chocolate, Dandelion, Grape Skin, Grapes, Lily, Lychee, Mineral, Orchid

Preparation
185 °F / 85 °C 0 min, 15 sec 5 g 4 OZ / 120 ML

Login or sign up to leave a comment.

85

I brewed this tea gong fu style as I do for most.
The steamed leaves have a very creamy aroma that becomes more starchy when washed. Both the steamed leaves and the washed leaves have a strong vegetal aroma akin to perhaps a snap pea.
The liquor itself is light and starchy – with similar vegetal notes as its aroma. Reminds me of potatoes. With later steeps the tea takes on a more mineral like flavour. Great tea – very delicate for a Tieguanyin.

Flavors: Creamy, Mineral, Potato, Snow Peas, Vegetal

Preparation
185 °F / 85 °C 0 min, 15 sec 6 g 4 OZ / 120 ML

Login or sign up to leave a comment.

85

I brewed this tea gong fu style as I do for most teas.
The steamed leaves have a very intense aroma of Yew Wood which acquires a shroomy and honey like aroma when washed. I had to wash this tea twice, one short and one long, before I felt confident that it had opened.
The liquor itself is a very gentle one with a more oak-like flavor and hints of moss with a dusty mouthfeel. You can really taste the age and the dusty dry air of the Himalayas.
Also, whoever tasted stonefruit in this tea is tweaking! There are no fruit notes in it AT ALL!

Flavors: Dust, Honeysuckle, Moss, Mushrooms, Sawdust, Wood, Woody

Preparation
Boiling 0 min, 30 sec 5 g 4 OZ / 120 ML

Login or sign up to leave a comment.

75

I brewed this gong fu as I do with most teas. For an old arbor high mountain oolong – the tea’s aroma was surprisingly subtle with notes of a mild tasting grape. When washed – the leaves took on a strong root smell akin to chicory with the mildness of maca.
While the aroma was dominated by a rooty smell – it wasn’t overpowering in the flavor of the liquor itself which had nice dark fruit notes (perhaps a ripe yet bland plum?) and cacao flavors. The aftertaste was very camphor heavy – perhaps almost eucalyptus; this only came out after the first steep however.
This tea was very nice and complex, but not worth the 1.26/g I paid for it.

Flavors: Cacao, Camphor, Chicory, Eucalyptus, Grapes, Plum

Preparation
185 °F / 85 °C 0 min, 15 sec 5 g 4 OZ / 120 ML

Login or sign up to leave a comment.

90

I prefer Nozomi from the same company, but this is also amazing! I haven’t been able to brew it in my Kyusu yet, so that’s worth noting.
It has all the flavor bells and whistles of a Japanese green with a nice unique creamy note, almost like cornbread. Maybe a light milk? Whatever it is, it’s really good and mellow.

Flavors: Kettle Corn, Milky, Umami, Vegetal

Preparation
185 °F / 85 °C 1 min, 30 sec 5 g 160 OZ / 4731 ML

Login or sign up to leave a comment.

80

Very unique and tasty tea! Almost like a mix of Urfa Biber, Black Pepper, Flowers, and Dill. But, it’s not unpleasant! I recommend!

Flavors: Dill, Floral, Peppercorn, Spices, Spicy

Preparation
195 °F / 90 °C 1 min, 30 sec 5 g 160 OZ / 4731 ML

Login or sign up to leave a comment.

100

This is absolutely my favorite herbal tea at the moment. At first I was turned off because I brewed it at boiling. However, when brewed at 85C western or in a Testubin to boiling (I recommend the second option), it’s amazing! The tea has notes of milk chocolate, rich cream, and sunflower seeds. Plus, it’s insanely healthy as a bedtime tea as it’s a good source of L-Theanine and Oleamide.

Flavors: Chocolate, Grass Seed, Irish Cream

Preparation
185 °F / 85 °C 1 min, 30 sec 3 g 4 OZ / 120 ML

Login or sign up to leave a comment.

95
drank Nozomi by Japanese Green Tea Co.
20 tasting notes

There’s a reason this tea has won so many awards in its home country. It has a nice umami, marine, rich flavor like many high quality Japanese fukamushichas, but also has some nice undertones of freeze dried strawberries that really ties the tea together!

Flavors: Marine, Seaweed, Strawberry, Umami

Preparation
175 °F / 79 °C 0 min, 30 sec 3 g 4 OZ / 120 ML

Login or sign up to leave a comment.

Profile

Following These People

Moderator Tools

Mark as Spammer