1184 Tasting Notes
Thankyou to Will Work for Tea for this sample. Your werwe right, this is right up my alley! And heck, the name is awesome!
I am getting the chocolate and slight caramel notes. But, it is a little bit astringent.
A splash of milk cuts the astringency a little. I will try brewing a little less time next time, maybe that will help.
Preparation
Thanks to Batrachoid for this sample.
I find this really bold and a bit astringent. I don’t really find any sweetness here.
I added a splash of milk, and it cut a little bit of the astringency, but it was stilll there. Not bad, but I don’t think I would re-stock this.
Preparation
Sipdown
I really like this combo of currants, orange, and vanilla. They just complement each other so well.
This is good for an after supper dessert. However, I am getting that fake “bubblegum” note that others have mentioned. I am decreasing the rating a little, but I still really enjoy this.
Thanks to Batrachoid for this sample.
Dry leaves smell very smoky.
It is quite bold and smoky tasting. Great for waking up in the morning. Malty, and a good assam IMO.
Preparation
I did 6 steeps: rinse, 40s,1m10s,1m30s,2m,2m20s,3m in my gongfu pot today.
Using this brewing method, I find that the jasmine is much lighter and it seems like the green tea isn’t as strong. But it is less sweet somehow. The jasmine remains delicious and not overpowering. However, I do prefer the western brewing metod for this tea.
I can’t wait for my first order to come from China! These pearls are in the order!
I brewed this in my little gongfu pot today.
I did 7 steeps: rinse,25s,35s,45s,55s,65s,75s,85s.
It took longer for the creamy taste to develop using this method. And it seemed to be more vegetal when prepared this way versus western brewing. It is still buttery and floral. And definitely enjoyable. However, I think I do prefer the western brewing method with this particular oolong.
I find that I prefer the western brewing method for a number of teas. I tend to really enjoy only the first couple infusions or so with gong-fu-ish brewing anyways, so it’s kind of a waste of time. However, there are some teas that really shine gong-fu style! Perhaps if my palate was better-developed, my opinion on this would be different :P
Ya, I have found that I actually like the Bailin Gongfu and the Yun nan golden tip from Teavivre better brewed gongfu. Have you tried these ones gongfu?
I am learning that my palate is developing more and more over time. And I am liking straight teas more and more as well.
I agree, Kittenna. other than really good pu-erhs, which I might infuse three times or so in my little pot, I’m a one-and-done kind of tea drinker. It truly perplexes me when I see people doing multiple brewings of green and black teas; I don’t get much flavor after the first good steep.
I definitely re-steep things – there are some flavoured whites that do fabulously! – but western-style. I should try the bailin gongfu with the shorter infusions – I think I’ve only had it once, and that would have been western-brewed. I’m also liking straight teas more – artificial flavouring seems to be getting to me. Not bad sometimes, but not always what I’m craving!
This was one of the first teas I tried from my local tea shop. It is very tropical and natural tasting. Pineapple is probably the strongest note.
I brewed this for 4 minutes and flash chilled it. This is the first time I am having this iced. It is a little more astringent than I remember. However, I still love it, and it is very refreshing.
