240 Tasting Notes
Chai Tea is my go to at coffee shops and breakfast joints, especially if they have a good one. Making chai at home is an adventure I am still pretty new at. It’s complicated, finicky, and messy. The outcome is god though, and with more practice, I think I could make a pretty good cup of chai, and even an acceptable chai latte.
This specific chai is not bad. A little on the spicy side, as it probably should be. The brew itself I need more practice with, but with time I think this could turn out to be a great mix.
Flavors: Cardamom, Cinnamon, Cloves, Ginger, Peppercorn
Just got the 2017 version of this green tea, and it is just as good as the previous years offerings. Super clean, crisp, with hints of grass, wet earth, butter, and nuts.
This next time I brew this, I’m going to use a little less leaves, as my normal 7 grams in my 32 ounce Bodum Assam teapot is a little much, and I’d like a brighter, cleaner, crisper finish. More leaves gives a bit of a thicker, almost creamy feel. Still, amazing, and still one of my favorite green teas out there.
Someday, I need to pull the trigger and get one of Red Blossom’s super high quality Dragonwell selections. I just need to get brave to drop $60-$95 for 2 ounces of leaves.
Flavors: Butter, Earth, Grass, Nutty
Sometimes my simple brain convinces me that I am sick of Tieguanyin. Then I see it sitting there in the cupboard, and grab it and smell it and say, “Hot damn this is some good stuff in here.”
Such a great, solid brew. So full of flavor, so bright and crisp, such a clean finish, with hints of tropical fruit and flowers.
I’ve had several Tieguayins in my life, this one is very close to the top, only surpassed by a gift from a student years ago bought in China when they were back visiting family.
This is possibly one of my favorite teas in general. So. Damn. Good.
Looking through my tea collection this morning, I found this gem hiding in the back. Super solid green tea, smooth, with hints of straw, wet grass, and wet earth. Great, great, great Springtime early morning brew.
Flavors: Cut Grass, Freshly Cut Grass, Straw, Wet Earth
This White Tea blows me away every time I pour it. It’s one of the few teas I try to always keep on hand, as well as a Tung Ting and a Gunpowder. Each time I can’t decide what interesting tea to have on any particular day, I go for one of my old standbys. This is one of those selections.
Smooth, sweet, crisp and clean. An amazingly smooth base with hints of wood and earth, and one of the best finishes of any tea I have brewed. It’s just so… clean.
Flavors: Earth, Smooth, Sweet, Wet Earth, Wet Wood, Wood
Such a great Oolong tea. Sweet, deep, complex, with a crisp and clean finish.
And it’s good for multiple steepings. I’ve gone as high as four, but it could go for a couple more even, just adding 30 seconds to the steep time for each additional pour.
Awesome Pu-Erh tea. I feel like I still don’t know a whole lot about this type of tea, but I am a big fan,and am willing to learn as much as I can.
This review is for the 4th steeping of these leaves. I’m amazed at how well they have held up. I still get the full flavored, deep, velvety smooth base, with a strong malt flavor and overtones of wood, fruit, and a hint of tropical flowers.
All the depth, all the sweetness, with nearly all the balance of the 1st brewing. I could easily go 2 or 3 more steepings after this one.
Awesome black tea. Silky, velvety smooth. Super complex, super deep. Slightly sweet, with overtones of smoky chocolate.
The 2nd steeping is just as good, just a bit blended and less deep. But still damn tasty.
Flavors: Chocolate, Cocoa, Smoke, Sweet