59 Tasting Notes
The infusion has that wonderful floral ti kuan yin smell. It’s very light in color. The taste follows this nicely – it’s a very clean floral oolong taste with a depth created by a slightly savory undercurrent. There is definitely nothing out of place here…no sharp notes, weird aftertastes, or astringency. It leaves a nice feeling in your mouth, too – though how it feels is hard to describe. I could definitely drink several cups of this in one sitting. It reminds me a lot of TeaG’s Sumatra Barisian Oolong.
Second infusion (also for 30 seconds @ 90 C). I used less water this time to try to attain a stronger brew. The taste is very similar, but this infusion definitely has a stronger savory base and aftertaste. It’s delicious.
Preparation
The taste is delightfully complex. It seems like an entirely different tea in the back of your mouth – it has a strange mildly astringent, almost citrus-y taste in your throat, with a savory aftertaste. It has a very smooth textured body with a relaxed buttery taste. This tea is definitely worth the money – I’m very impressed. I’m excited to try CTG’s Ti Kuan Yin next.
Preparation
Has a slightly fishy smell, but not as fishy as other pu-erhs I’ve tried. The smell is subtle, warm, somewhat savory. But not nearly as intimidating as the scent of most pu-erhs.
The taste is very smooth, as is expected of a good pu-erh. The first taste that I perceive is a lighter taste, semi-sweet. It reminds me of the bamboo pu-erh from Norbu teas. After this comes a gentle earthiness that adds depth to the tea’s initially light taste.
The aftertaste is very savory and deep; you notice it as immediately after swallowing towards the back of your mouth and throat. There might be an aftertaste of chrysanthemum – but I only have the vaguest idea of how a chrysanthemum would taste.
Overall it is very rounded and enjoyable. Nothing overwhelming or out of place here. Just a good pu-erh – the chrysanthemum doesn’t seem to strongly influence it.
Preparation
First time brewing: Used about 4-5 grams. Very tasty, but sort of weak; I think I usually use more than 5 grams for my big cup (probably around 10 grams). Next time I’ll either double the tea or halve the water. Even with this weak brew, the buzz was quite potent. Might be order-worthy if brewed stronger. Might try less heat, more time, too.
Second time brewing: Only had about 5g left (at the very most), so I used about half the amount of water I normally would. It smells amazing (roasted rice smell) and has a beautiful green color. It tastes sort of like matcha mixed with genmaicha (obviously), but it’s very appetizing and gives a great tea buzz even with a small dose. The second infusion completely lacks the green color of the first – I guess all the matcha is gone.This second infusion has more of a genmaicha taste.Preparation
Extremely fine, dark leaves on this one. Has a very nice, subtle vegetal taste. Definitely a good quality Sencha. Fairly complex as well. Has a strange, and oddly familiar aroma that reminds me of something unrelated to tea. Not an overload of sea-weed taste, has a deep sweetness to it that’s hard to describe.
Preparation
Used more leaf, less water than I usually would. Has a taste largely unlike other green teas. It’s somewhat savory, but hard to describe. It tastes like a food I’ve had. And also a little like genmaicha. It almost has a note of caramel but without the sticky sweetness. Its a nice, almost woody version of that taste.
Preparation
Will use 95 degree water with 30 second steeps, throwing out the first 10 second steep. Used my unglazed clay pot and cups, and 5g of the tea. First infusion is sweet and roasty, similar to the Tie Luo Han by Norbu. I can’t describe all the notes, it’s fairly complex. Seems quite caffeinated too – I’m definitely amped up. Second infusion seems to have a lighter taste. But now I’m so caffeinated that I probably shouldn’t drink any more.
