1155 Tasting Notes

90

Alistair, I gotta be honest- I opened an smelled every single bag to make a decision, and this one had my favorite scent.

Smelling the tea, it was mildy chocolaty, nutty, and fairly floral in an autumn leaf pile kind of way. Smelling the tea brewed, it had a baked goods quality to it.

The first time I had it in my tumbler, I went light on the leaf, but long on the steep time. It matched the dry leaf, but had a distinct rose note, coupled with baked bread, chocolate hints, cashews, and other florals. It was a little dry, but sweet enough to stand out on its own although the texture was a little bit thin.

I upped the leaf in a “Mug Fu” style, rinsing it for five seconds, then tested it, then soaked it for another 10. It was very much the same, but the rose was more pronounced with a little bit of malt and stronger chocolate notes in a complex leaf pile. The second steep at about 15 seconds, but less water was distinctly more fruity and sweet. The fruit notes were hard to pin out, but it had the stone fruit quality you get from most Nepalese teas, but there were time where it made me think of passion fruit. Tannin and more savory notes built up a little bit as it cooled down, being almost akin to a sweet red wine, or even peachy like some Rose (I do not know how to put the accent mark in). The more I rebrewed it, the fruitier it got and the more almond the nut note became.

In comparative words, this tea was like most Nepalese or Himalayan Oolongs, having some trademarks of an Oriental Beauty, but the chocolate or cocoa or baked notes were honestly something out of a Laoshan Black. I’m glad that I snagged some for the limited edition, but I will say that only get this if you know what you’re getting. It does share a lot of similarities with the Winter Special which I slightly prefer only because of price. This is an excellent tea that I will finish quickly because I like it that much, but if you do decide to purchase what little of this tea there is, do so with care. I’m personally rating it a 90 although it’s a little closer to a 93-94 for my taste. The price is the only problem. I’m still glad What-Cha was able to offer it, and it’s my favorite of the limited edition teas right now. I wonder how the Ruby Black compares.

Flavors: Autumn Leaf Pile, Baked Bread, Chocolate, Floral, Nuts, Rose, Stonefruits, Sweet

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derk 6 years ago

I’ve been trying to limit my oolong purchases but after reading your exchange with eastkyteaguy in a tea note, last week I sprang for 3 of the 4 limited Jun Chiyabari offerings. It’ll be pouring rain through the weekend and I hope the postman doesn’t leave the package out!

Togo 6 years ago

There’s never enough of Jun Chiyabari tea! :)

Daylon R Thomas 6 years ago

Oolongs are so expensive…although they occupy the majority of my cabinet. And I have three of the four-except the Ruby Black.

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82

Backlog:
Thank you Golden Tea Leaf for this awesome gift!

This is a great fall and sick tea. I tried it straight, and it was a little drying. The orange peel was very prominent like what you would get in an EmergenC package or an Orange Glow wood cleaner-in fact, the autumn leaf quality of the white tea made it more like a liquid version of orange glow more. There was some minerals in the texture, and it definitely brightened my day. However, it paired best with honey because it could get drying. Not astringent, or perhaps every so slightly tart and florally bitter, but drying.

Still-this is one of those panacea teas that could work for this bitter weather, or for a future bitter cold. Golden Tea Leaf Company is one of my favorites, and they will treat you well if you order from them.

Flavors: Autumn Leaf Pile, Drying, Floral, Honey, Honeysuckle, Mineral, Orange, Orange Zest, Wood

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80

I’m going to be honest: I haven’t had an Assam in a while, because I have honestly avoided them. Since Alistair gifted this, I knew it was going to be good.

I tried gong fuing the sample with a rinse. It was faintly resinous, but malty, and a little drying while all to thin. I upped it up to a little over a minute in my tumbler. Like every single What-Cha tea, it’s smooth and of good quality. The sip started off with viscous texture, accented into the Assam’s malt, hinted at some cocoa, cherry for a split second, and then finished dry with citrus and something that reminded me of gin in the slight bitterness and astringency in the end.

Second brew, more malt, viscousity, and a touch more cocoa. I can see the jam a little bit by approximation because its got a little bit of that rhaspberry tartness in the finish, but I am getting it in the later steeps. It’s not that sweet and remains very much malty like most Assams, but its balanced. The brew is going good on its own without additives so far, but I see this going better with cream and sugar, or even just a bit of sugar.

I personally would not buy it myself, but I’m glad I tried it and do recommend it to Assam lovers for something balanced.

Flavors: Cedar, Citrus, Cocoa, Drying, Malt, Raspberry, Tea

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I should have bought more than 50 grams of this one, because it has all the qualities for staple oolong for me. It’s peachy, nutty, floral, fruity, lychee like, and just a hint baked offering the great balance I aim for on a cold day. Sooo good. I’m tumblering it right now, and it has been durable. Expect more notes in the future.

Evol Ving Ness 6 years ago

BUY ALLL THE TEAS!

Evol Ving Ness 6 years ago

:)

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The What-Cha order arrived, and then I proceeded to open and sniff every single bag. The smell of this one excited me. Cassia, wood, leaves, and chocolate were in the dry leaf, and brewing it up, I found that I’m going to have to pay attention to this one. I brewed it lighter than usual, and only got a few dimensions to the tea. I think it has more to offer Gong Fu, though it is durable to long steeps so far.

Here’s what I’ll describe anyway. Alistair said that this one was a little greener than the usual Rou Gui, and while I can see that, there’s no doubt that this is a yancha. The body is also thicker than I imagined with a very thick mouthfeel and great aroma of flowers, cinnamon, and nutmeg. The taste also had a hint of spice, but something that you’d get in the ingredients of a more savory dessert. I did not quite get cherry, but I think I could use more leaves. I’ll write more notes about this one later, but I wanted to write that it does not deviate too far from a usual Yancha, but it’s got a rounded profile that is enjoyable and is smoother than the average Rou Gui. Til next time, then.

Flavors: Chocolate, Creamy, Floral, Thick, Wood

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84

I’ve needed to write about this one for a while. My feelings were lukewarm the first time I brewed it gong fu or western, since I tasted a citrus zest malty black tea with a weird mouthfeel. It had the yam note that I like about Chinese blacks, but there was something missing in the body. It was almost thinning, if that makes sense.

It was better today, and in part because of easteaguy’s florid and apt description. Thinking of peanuts, brown sugar, rose, and pine made the tea all the better, and it performed well in the tea tumbler I currently have. It was sweet and definitely what I was looking for this morning with Amaretto infused scrambled eggs. The malt, yam notes, and citrus zest combined wonderfully. The pine notes are nice too, and personally got more prominent in later brews. After a while, they get a little overwhelming because I can feel the tea coat my teeth. I don’t like the reminder that I need brush extra to get the tannin out. Oh well.

I admit I’m relying on your notes for reference, eastteaguy, but they are pretty accurate, and I agree with the rating. I think that this is very approachable for a new drinker, and it does have enough complexity for more experienced drinkers, but the particular tea drinker in my thinks that What-Cha has more interesting options that are around the same price.

Flavors: Brown Sugar, Citrus Zest, Fruity, Honey, Malt, Peanut, Pine, Sap, Yams

eastkyteaguy 6 years ago

Personally, I think this one probably performs best when brewed Western and consumed from something like a tumbler. I sometimes brew black teas in a pot and then transfer them to a travel tumbler or thermos for work, and that’s what I did with the last of this tea. I noticed that it was very difficult to overbrew, which was a plus, but like you, I had a lot of difficulty with the thin body and dry texture.

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86

I’m finally rating it, and its between 85-90 for me. For those of you who have not read the previous note about this one, it’s very similar to a Baozhong with some baked characteristics. It’s got the mainstays of lilac and orchid with some vanilla, nutty hints, perhaps gardenia, and definitely some green bean, butter, and watercress notes. Minerals tends to develop in the longer steeps gong fu or western, and there is a little bit of swamp plant aromatics to it from the watercress notes. Brewing the tea shorter helps alleviate the notes, but they can be pleasantly sour when done right. I would recommend this one as unique experience from America, and although the general profile remains the same, there are some shifts in notes from florals, to green, and minerals that make it unique, and it is a little bit more savory than other Baozhong’s I’ve had. I think tea snobs should try it to give America a chance.

Flavors: Butter, Creamy, Floral, Green Beans, Mineral, Orchids, Plants

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88

I’ve let this one settle in my cabinet. The dryleaf smell is close to the vanilla used in a Klondike bar combined with the mint. Unfortunately, the leaves are fragile as every, and are almost fanning like in how easily they crumble.

I used less leaves today because I know how powerful this tea can be if left unchecked. Letting it brew in my tumbler for no longer than 2 minutes, the tea’s cantaloupe flavor takes center stage. It’s surprisingly sweet like honey, and has a little bit of the menthol in the mouthfeel. It build up more in the later steeps. It’s vaguely leafy like autumn just before winter. Ironically, it’s spring pushing its way out of winter right now in the Midwest.

If you want a more vivid description, here it is from my previous review:
“The dry leaf smell like hay and fresh linens hanging in the sun. Tasting it, it is smooth, clean, and lightly cantaloupe sweet with the cooling menthol taste that Alistair describes, and that is expected with the #18 Red Jade varietal. It is a little creamier gong fu, but pretty much the same overall. It also has some fresh cotton notes in the taste, but the liquid is a light yellow like a high mountain oolong without being nearly as grassy. This is not a delicate white tea, however, and the klondike menthol is not to be underestimated. It can get drying like a white Darjeeling, but not too try to take away from the other notes. That’s why I need this tea to cool off sometimes.

I could get seven steeps minimum from gong fu, and the menthol notes would get higher…if that makes sense. A honeysuckle floral would pop up, and the fruity notes spread out. I’m actually getting something that reminds me of cinnamon butter as a hint. I am going to have to write more about this one because I can get a little overwhelmed by the later steeps…a little bit of a buzz. Cha qi, caffiene, or menthol? Or I just need to let my cup cool down."

It is an energizing tea, and since I’ve had it for a while, I’m ready to rate it. In terms of taste, complexity, and energy, it deserves a high 95 and is by far one of my favorite white teas in my stash. In terms of how easy it is to brew, 85 because it’s a little challenging. The only thing that makes me rate it down is the finicky nature of the leaves. So 88 is my end score for this one, though it could be easily higher when brewed right.

Flavors: Autumn Leaf Pile, Cantaloupe, Fruity, Menthol, Mint, Smooth, Sweet

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derk 6 years ago

aww yiss, I broke into my 50g bag of this last week. I got sidetracked so I didn’t take any notes. After reading your note, I’m looking forward to spending some time with this one. Love red jade whites.

ashmanra 6 years ago

Is this the same as Ruby #18 or Sun Moon Lake, but made into white tea instead of black?

derk 6 years ago

Correct

hawkband1 6 years ago

Oooh…this sounds good. I’ll have to keep it in mind for my next order.

ashmanra 6 years ago

Oooooooo…..want

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80

Less leaves was the way to go for this one. I gotta say that I’m still not in love with it, but reading a review changed my mind a little bit. The reviewer compared it to a more traditional Oriental Beauty, and I admit the power of persuasion helped making another cup. It’s still a little sour and tangy with a weird cotton note that pops up occasionally, but I get more of the pear note Alistair describes with less leaves. I’m still not a huge fan of this tea, but I’d be interested to see what other opinions of this one are as it is a good tea nevertheless.

Flavors: Drying, Fruity, Grass, Green Pepper, Pear, Smooth, Tangy

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89

I’ve been pretty jealous of all the people who have access to high end Dan Congs, and I’ve been longing for some good stuff myself. Finding good quality tea that’s affordable for this type has been a pain in the tuckus though. I’ve been tempted to get the stuff priced at a dollar per gram, but I want to be able to try MORE teas, so I need to have a better strategy.

Since I have not had Harney in a while, I checked out their Dan Cong offerings for the year and they had more than usual for 2018. I saw this one and hesitated to buy it since it was $48 for about half an ounce each of this tea, although Song Zhong’s tend to be a little pricier anyway. Then the new years sale was promoted, and I snagged some.

These are four Song Zhongs from four different teas. They all have a very similar aroma, and they all almost look like the same tea. The variety comes in how strong they were in aroma and flavor, and the ratio of the notes because they were all creamy, floral, and fruity. All of them were on the greener end of medium on the oolong spectrum.

I drank them in order, sometimes gong fu, some times western in a tumbler.

No.1-Described as the most floral of the bunch. It was, giving me a milky iris note in the taste. It tastes very close to the Zhi Lan I have, and it can occasionally have an apricot note, but it is very buttery and creamy. I might even use butterscotch for a note on this one, although it’s still very floral and just the hint peachy. It does last pretty long, and it is fairly enjoyable. It’s not too finicky and can endure some longer steeps over 30 seconds, but it can get a little astringent if I’m not careful. It does remind me of some Japanese milk candies. Rating it between 87-90.

No. 2 is Fruity, and it’s my personal favorite. Of course there is orchid and peach, but the dry leaf is so fragrant that it reminds me of candy. Lychee immediately came to mind when drinking it, then mango, and it only became citrusy in the later steeps. It is a little milky like number one, but not too much so. It’s like drinking lychee candy. Rating it around 90-91.

No. 3-a pain in my behind, and it has been finicky for me. Harney describes this one as having the most body. I’ve yet to find that personally, and only Gong Fu works for this tea in very short steeps of either 15 second increments or the 3-3-5-7 I just started using. Even when I did the 30 second method, the tea was speaking to me “I’ll only give you a sneak peak…and then nothing else. Maybe I can show you my floral ankle for a little bit?” And then it was just muddled. This tea does have the body and general profile that the others do, but it is more subtle. I was only able to coax it later on, and some peach notes come through. This one might grow on me, but it is my least favorite so far. Rating 85-88.

No. 4-They describe it as creamy, which seems repetitive because that describes all of the teas. It’s got the apricot, peach, orchid, and iris florals like the others, but it is thicker in its body and texture. It’s fruitier than number 1 sometimes having something that reminds me of strawberry (something I would not normally write about a dancong), but not as fruity as number two. Aroma is fainter than 1-2 as well, but it still has some. Creamy is a good descriptor, but I’ll have to experiment more with it because it does have some complexity. 89-92.

I’m glad I got this sampler because you don’t see very many U.S. vendors selling this variety. The price is okay, but it’s solid overall since other companies will charge you through the nose for a Song Zhong. I think this is best suited to intermediate tea drinkers, because I could see some experienced drinkers snubbing it for not having enough complexity or lacking an angle like roast, or they might appreciate it for it what it is. I’m pretty happy with the sampler overall, and I’ll probably write more about these bad boys in the future.

Flavors: Apricot, Butter, Butterscotch, Candy, Creamy, Floral, Fruity, Orchids, Peach

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eastkyteaguy 6 years ago

Dude, I feel ya on right now. Getting ready to go back to school, paying for vehicle repairs, and rebuilding my savings has left me with an unbelievably tight budget. I had to pass on some of the new Dan Congs and Yunnan black teas Yunnan Sourcing brought in because I couldn’t justify the expense. I’m also fighting off the urge to go on a What-Cha buying frenzy since Alistair just brought in some experimental Jun Chiyabari oolong and black teas that look incredible but are very expensive.

Daylon R Thomas 6 years ago

Yeah, I just went on that frenzy myself. I got all of the oolongs, but did not get the black one of the limited edition. I can save some for a trade if you have any teas that you think I might like. I also have the Iris Orchid from Golden Tea leaf in bulk, which is a great tea.

Daylon R Thomas 6 years ago

I’ve been targeting specific teas at specific pay checks. I need to otherwise hold off though because of my high medical bills. My family has been in a tight spot, so I’ve been helping them out a little bit.

eastkyteaguy 6 years ago

Oh, speaking of the Iris Orchid, I did a little research on that one. You were right about it. It is indeed a Zhi Lan Xiang. Apparently, Zhi Lan translates as Iris Orchid and refers to a specific type of orchid grown in parts of a China. Unfortunately, Zhi Lan Xiang, however, is both a Dan Cong oolong cultivar or subcultivar and/or any Dan Cong whose roast is intended to bring out an Iris Orchid scent. I’m pretty sure Golden Tea Leaf’s Iris Orchid comes from the actual Zhi Lan Xiang cultivar, but I could be wrong. Everyone seems to like that tea, btw. Prior to typing this reply, I also went on a What-Cha splurge. I picked up everything except the Royale Ruby black, the hand-rolled oolong, and the Shiiba oolong. I may be able to swing one or two of the others with the next paycheck, though, so if you want, I’ll definitely pick up the black and then we can split it.

Daylon R Thomas 6 years ago

That sounds rather nice, actually.

Daylon R Thomas 6 years ago

I can also save some Nectar and Cocoa Amore from Whispering Pines if you need me to.

eastkyteaguy 6 years ago

I’d be interested in a small amount of either, though there is no rush on that. I took the plunge and actually ended up getting at least 25g of everything new What-Cha has right now. God knows what Alistair will end up including as samples. I’ve noticed that he will often include samples of more expensive teas or teas that he happens to be sampling himself when I order, so I could end up with anything since he is always trying new stuff himself. I know there is a Darjeeling blend that he has been toying around with for a bit, so here’s hoping I get some of it. I think I’ve got some Foxtrot and Art of Darkness around here somewhere if you haven’t already tried them. I also unfortunately finished the Ambrosia. I forgot I was supposed to be holding some of it for distribution. Sorry about that. I will say that it was great, a few steps above Golden Orchid in fact, but I found the Golden Orchid to be more accessible and versatile. I honestly did not think Ambrosia was so much better than the Golden Orchid that it was worth buying over it. Another thing I have that might be of interest is a purple yabao that I have been aging for just shy of two years. I somehow ended up with 100 grams of it even though I only paid for 50. If you wanted, I would be willing to split up just about anything in my cupboard. On that note, I have more tea than my cupboard shows; I have a lot of things I never got around to listing, so if you are looking for something odd, there is a decent chance that I have it or know where to get it.

eastkyteaguy 6 years ago

A few other unique teas I have which may or may not be listed in my cupboard are as follows: Zhengyan Shui Xian Huang Pian and Rou Gui Stems from Old Ways Tea as well as an Orchid Scent Shui Xian (pretty sure it’s from the Banyan area) from Wuyi Origin. The last of these three I don’t think has been available since either 2016 or 2017. I recall buying it right before it went out of stock.

Daylon R Thomas 6 years ago

Okay. I’ll let you know. I’m in no rush either. I’m mostly on a Dancong Hunt anyway. I’ve had Art of Darkness before, and I was happy with it, but I had a hard time getting the right balance of spices as I did when I first tried it. I have not had Foxtrot yet. I can’t remember if I’ve had Ambrosia. I’ve had Cocoa Amore once before as an old sample and had a hard time with the vanilla balance, although the base had some of my former black favorites like the Ailoashan. I actually liked the North Winds more than the Golden Orchid itself. Ancient Spirit kicked both of their buts, of course.

Daylon R Thomas 6 years ago

I’ve got more in my cupboard than advertised, too. Most of it’s Gaoshan.

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Bio

First Off, Current Targets:
Taiwan Sourcing Luxurious Jade Sampler (FRICKIN’ PRICEY)
Taiwan Sourcing Longhan Nectar Red Oolong

The best Alishan and or Lishan for the best price
The best Jade Oolong Period.
The best Dancong Period.

What-Cha:
Nepal Jun Chiyabari ‘Himalayan Tippy’ Black Tea
Lishan (I’m always stocking up on it)

My wish list is fairly accurate though it is broad.

Current Favorites:
Shang Tea/Phoenix Tea:
Tangerine Blossom

Golden Tea Leaf Company:
Iris Orchid Dancong Oolong
Dung Ting Oolong (green)
Ali Mountain Oolong

What-Cha:
Taiwan Amber GABA Oolong
Vietnam Red Buffalo Oolong
China Yunnan Pure Bud Golden Snail Black Tea
Taiwan Lishan Oolong
Kenya ‘Rhino’ Premium White Tea

Hugo Tea: Vanilla Black Chai

Liquid Proust Teas:
French Toast Dianhong
Nostalgia

Floating Leaves Tea:
Dayuling

Beautiful Taiwan Tea Co.:
“Old Style” Dong Ding

Me:

I am an MSU graduate about to become a high school social studies and history teacher. I formerly minored in anthropology, and I love Egyptian and classical history. I love to read, write, draw, paint, sculpt, fence(with a sword), workout, relax, and drink a cuppa tea…or twenty.

I’ve been drinking green and black teas ever since I was little living in Hawaii with a dominant Eastern Asian influence. I’ve come a long way since I began on steepster and now drink most teas gong fu, especially oolong. Any tea that is naturally creamy, fruity, or sweet without a lot of added flavoring ranks as a must have for me. I also love black teas and dark oolongs with the elusive “cocoa” note. My favorites are lighter Earl Greys, some white teas like What-Cha’s Kenyan offerings, most Hong-Cha’s, darker Darjeelings, almost anything from Nepal, Green Shan Lin Xi’s, and Greener Dong Dings. I’m in the process of trying Alishan’s. I also tend to really enjoy Yunnan Black or Red teas and white teas. I’m pickier with other teas like chamomile, green teas, and Masalas among several.

I used to give ratings, but now I only rate teas that have a strong impression on me. If I really like it, I’ll write it down.

I’ll enjoy a tea almost no matter what, even if the purpose is more medicinal, for it is my truest vice and addiction.

Location

Michigan, USA

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