91 Tasting Notes

89

This one is a step up from the Yunnan gold tips.
Nose; Sweet potato, butter, honey, tannin, cocoa, citrus note.
Palate; Sugar sweet on the tip of the tongue, nice full mouth feel, rich, slight lime, sweet potato, once again that honeyed Darjeeling quality, just a touch of bitterness.

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85

Ok, so I need to get caught up on posting some tasting notes….
This one seemed to have some almost Darjeeling or Assam characteristics, I do not drink Indian teas much, but that was the impression.
Nose; sweet potato, light honey, home made chicken soup, light malt.
Palate; Brown sugar, sweet potato, very light floral, slightly bitter.
IMHO nice, but nothing out of this world.

Flavors: Chicken Soup, Honey, Malt, Sweet Potatoes

Preparation
Boiling 0 min, 15 sec

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56

I may have got a bad sample. While the aroma was a bit floral and a bit vegetal, there were strong notes of roasted black tea.
On the palate the tea tasted dry with some cocoa notes, and an almost soapy flavor.

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89
drank Feizi Xiao by Verdant Tea
91 tasting notes

My notes on this tea are incomplete, so I will need to try again. Here is what I have;
dark with much fruit, lemon, melon, honey, slight jasmine, dried apricot, slightly tannic, juicy.

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87

Nice Dian Hong. On the delicate side, which I happen to like.
Nose; Slight floral, wildflower honey, sweet potato, light aloeswood.
Palate; sweet potato, butter, slight umami, moderately full mouth feel, almost a Dancong like sweetness.

Preparation
205 °F / 96 °C 0 min, 15 sec

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85

I find I like the the Verdant High elevation version of this tea just a bit better.
Nose; Peach, orange, lychee, slight honey and osmanthus notes.
Palate; Peach, slight sweet brown sugar, osmanthus.

Preparation
195 °F / 90 °C 0 min, 30 sec

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85

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98

OK, so I obviously have a preference for Dancong and Wuyi Oolongs. That said I find this particular tea really outstanding in a number of ways.
The first thing that came to mind after some tasting was " sublime ".
This is not an in your face tea, and probably not for everyone. The nose has notes of light sweet gardenia, lightly toasted oats, milky/creamy notes, a sweet savoriness like toasted hazelnuts, hints of ripe tomato, and what I can only describe as a sunny meadow in the morning.
Palate; very delicate sweetness, oats, cream, slight umami, light herbal notes, and gardenia, perfect balance and a wonderful throat flavor and feel, lasts many steepings and changes wonderfully over time.

Preparation
195 °F / 90 °C 0 min, 30 sec

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98

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84

OK, so I keep trying Taiwan teas, and I just can’t seem to get into that style. I can appreciate this one but I can’t say that I like it. The wintergreen flavor just didn’t seem to go well with the other flavors for me.
Nose; Wintergreen — lots of wintergreen, sweet potato, honey, oat straw
Palate; Wintergreen and lots of it, slight sweet potato, oat straw tea, blueberry, honey, somewhat bitter and tannic.

Preparation
195 °F / 90 °C 0 min, 30 sec

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Profile

Bio

Drinking tea is fairly new, but have had good wines for many years, so that is my perspective…
I generally brew in small ( under 200 cc and often under 100 cc ) pots either Japanese Tokoname or Chinese Yixing. I vary my steeping times a lot before I decide on tasting notes — I take a sort of experimental approach, gong fu one time, western short steeping another, vary the water temp, etc. to see what the tea will offer. Also, I will take notes on different days since what one brings to a cup one day will not be the same the next. I rate teas somewhat the same way as I rate wines, with over 90 being excellent, and over 95 being truly remarkable — even once in a lifetime. Over 85 very good, over 80 good.

Location

USA

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