• Longjing,  Mei Leaf,  Teaappreciation,  Teareview

    Imperial Green 2018/ Mei Leaf

    Imperial Green 2018 from Mei Leaf

    Basic info about this special tea:

    Picked on
    19th March 2018
    CULTIVAR
    Long Jing No.43
    ORIGIN
    Xinchang, Zhejiang, China
    PICKING & PROCESSING
    Bud and one or two leaves
    ELEVATION
    600 m

    The leaves are thin, and all is proportionate.

    Temperature ( 83 degree Celsius)
    Brewing Vessel (120ml Jingdezhen gaiwan)
    Grams of Leaves ( 5 grams)
    Steeping Time ( less than 7 seconds per infusion, and every infusion increasing the time by 10 to 15 seconds depending on the infusion)
    Main Info
    The Number of Total Steepings: 6 infusions.
    Aroma of Dry Leaves: Superbly green, some vegetal notes, white chocolate, raspberries, and hints of banana.
    Aroma of Warm Dry Leaf: Spring berries, citrus cream, almost like a meringue pie.
    Taste Profile: See in paragraphs.
    Texture Profile: Smoothe, no itchiness in the throat. Very comforting and warming.
    Feeling/Aftertaste: I feel like this green tea speaks to me, my body is constantly reacting with the different notes and sometimes the sweetness can be felt on your tongue, sometimes on the back of your throat, and mostly on the sides of my cheeks.
    Price: 22CAD /40 grams

    Even after 5 infusions, the smell of the wet leaves are very much like fresh and green. No stewed notes.

    Introducing this tea.
    I first wanted to share some info on this tea provided by Don on his website for Imperial Green. This will explain some of the misconceptions a lot of people have when associating with Longjing.
    “Authentic Longjing tea (otherwise known as Dragonwell) must be grown in Zhejiang province. If it is grown anywhere else then it is considered a fake (much like champagne). Every year we taste many samples of Longjing to find our batch for the year. For the past couple of years, we have selected a tea from outside the West Lake area because we feel that it has a much higher quality compared with the West Lake tea.”

    “This is a Pre Qingming tea picked on the 19th March giving a lightness and delicacy combined with a powerful fragrance and taste. Any Pre Qingming tea from Xi Hu (West Lake) is exorbitantly expensive and whilst it is often excellent tea, we felt that this batch won out in terms of flavour and we are not paying the extra price tag for the name of Xi Hu.”
    “Please note that you may find white yellow fur on the tea and little balls of fur in the tea. This is NOT mold but is tea fur showing that the tea is a very early spring tea – it demonstrates the quality of this Longjing.”

    Don Mei

    Now that we understand what really makes true Longjing green tea, let’s go into our tasting notes for every infusion. Notice how each infusion is different and how this contributes to the overall experience of tasting this green tea.

    Light but full on the pallet. A true green tea.

    First Infusion
    The first thing I noticed when I took my sip was how delicate yet full it is. In some poor quality Longjings, yes the tea is delicate and soft, but it doesn’t have the character and richness that a really good green tea or especially Longjings would carry. The first thing you smell would be grass, and perhaps some sweet minerality but not the full green pea, and white chocolate sort of richness that you can get from this Imperial Green. It is a really good tea from the start, and I want to mention this as well. Good tea will have character and it’s own unique system of revealing itself to you, but it will always make a good impression on you. It is like some people that take a job interview. In order for you to be hired, you have to make a very good first impression. This is the key. This tea has very special qualities of brightness and a very rich taste. The notes of early spring, the freshness in the air during spring. This is the first feeling I got. I got notes of ripe strawberry, peach and star fruit. The nuttiness is there, but not super obvious. I have to dig on and it seems to come later after the fruits and lasts at the tip of my tongue.
    Second Infusion
    Less intense aroma, more broth and umami concentrated. However, still fresh, and keeps improving in the mouth. Surprisingly, I did feel some energy from this tea as well. The energy moved from the tip of my tongue to the shoulders and went down to my stomach. The tea will keep going.
    Third Infusion
    On top of the minerality, there is a floral note. The one I am getting the most would have to be jasmine. Jasmine with white chocolate and lightly sprinkled hazelnuts would be the best description of what it tasted like on the third brew.
    Fourth and Fifth Infusion
    Very different from the rest of the infusions in that the cooling aspect is coming out. Real sensation in the throat, not minty but more like watermelon coolness. Honeydew can also be used as an example of what I am trying to describe. It isn’t a cooling sensation nearly as obvious as the ones from Tie Guan Yin’s, but rather fruity.
    The sixth infusion.
    Wow, the leaves are still fresh. Sweet spinach aroma floating from the gaiwan, and the tea still tastes good. In most cases, after the third or fourth brew, the tea is finished, but it is not the case for this tea. I can keep pushing and the result is still nice. Classic seaweed taste with a lingering zesty finish. Delicious.

    What a creamy colour. Stunning.

    Final Thoughts and Conclusion
    I would rate this tea a 9 out of 10 because it simply deserves the high ranking. The tea is clear, persistent and yet constantly evolving. It makes me appreciate and connect with the world, and just like any other good tea, it makes me feel good. Distinctively special Longjing. Very good tea overall. I think that this would be the second best Longjing I’ve ever tried.

  • Black Tea,  Taiwan Tea,  Taiwanese Tea,  Tea Review,  Teaappreciation,  Teareview

    Golden Hand Black Tea- Totem Tea

    Golden Hand Black Tea @ Totem Tea

    Basic info about this special tea:
    – Ruby 20, Ruby 12, Jin Xuan, and Si Ji Chun
    – From Nantou, Taiwan.
    – Completely Handmade
    – Newly blended cultivar
    Temperature (90-degree water.)
    Brewing Vessel (120ml Jingdezhen gaiwan)
    Grams of Leaves ( 5.5 grams)
    Steeping Time ( less than 5 seconds per infusion, and every infusion increasing the time by 5 seconds)
    Main Info
    The number of Total Steepings: 8 infusions.
    Aroma of Dry Leaves: Roasted nuts with dark chocolate, medicinal, and malt.
    Aroma of Wet Leaves: Brown sugar coated with cinnamon and plum notes. Layers of dark chocolate.
    Taste Profile: See in paragraphs.
    Texture Profile: Thick body and intense mouthfeel. Almost like Candy.
    Feeling/Aftertaste: Like loosely packed red dates and very sweet quenching sweetness. A lovely blossoming feeling inside the mouth, with slight bitterness with a rounded huigan,
    price: 16.86 CAD /per ounce
    Attitude Ranking: 7.5 /10

    Paper Packaging, great for the tea to be able to breathe.

    Opening Statements.
    This tea looks stunning. Leaves rolled beautifully, with a glossy chocolate brown tint, gorgeous golden flakes that appears like buds, but very balanced. Totem teas have very unique and innovative teas and this one was one of them. It is a new cultivar and a mix of all four of these cultivars. The Ruby 20 and 12 with Jin Xuan and Si Ji Chun. This will become the result of a very complex and intricate tea. I am very excited to try this one.

    Tender leaves that look so beautiful. The tiny buds remind me of spring.

    First and Second Infusion
    Rich and syrupy like maple syrup, and a fast bitterness with a quenching feeling towards the end. Very sweet and lingering in the mouth. Beautiful minerality, different from honey black teas and Dian Hongs, but with a heavier mouthfeel and sticky texture. Definitely, during the second infusion, I was able to catch more tasting notes like dark chocolate, lightly simmered apple, buttery crust, and dates.

    Burnt orange.

    Third Infusion
    Turning medicinal, the tea reflects many aspects of rosehip, dark wood, and dried longan. Characteristics of a Ruby cultivar is clearly shown. Slight dryness in the throat

    The sweet fragrance of dancing wild honey, rosehips and dark chocolate.

    area but not in an unpleasant way. Makes me want some more!
    Fourth Infusion.
    The liquor turns more orange, and dates become the boss. Cranberries, sour candy with a heavier bitterness is present. With the use of a Jian Zhan teacup, the bitterness does soften out.

    The fifth infusion in my Jian Zhan Teacup

    Fifth Infusion
    Less obvious aroma, the tea is slowing down. I taste minerals, more berries and some cocoa. Maybe a twist of zest.
    Sixth to Eighth Infusion.
    The colour does pushing, while the tea aroma is fading away in the cup. The liquor is still sweet, but less obvious. Aftertaste does remain.

    Overall Experience
    I did not have too much to say about this tea, but it was certainly delicious. I can see the complexity in the brew and different aromas in every infusion. The tea master was able to manipulate the taste and traits into a parade in your mouth. It does make me feel very calm and in a good state. I enjoyed every sip but wanted the tea to last a bit longer. This is the reason I am giving this tea a 7.5 out of 10. Delicious tea, whatsoever. Thank you Totem tea for this experience, as it brought my attention to detail and to see what I am able to connect between the relationship of these cultivars and it’s natural flavour.