• Puerhtea,  Raw,  Tea Review,  Teaappreciation,  Teainfo,  Teareview

    2015 Pin from White2Tea

    Today, I have decided to review the 2015 Pin from White2Tea. This tea was supposedly made with 2013, 14 and 15 material that resembles Lincang character. I personally found it very relaxing, easy to drink and of very high quality material. The aging brings out more of the softer notes, and intense aroma. Lets get to the actual review. 

    Quite bud heavy, silvery slightly golden buds.

     Basic Info

    • 2013, 14, 15 material 
    • 0.48 CAD per gram
    • Blended 

    Temperature ( 95 degrees celsius)

    Brewing Vessel (100 ml Jingdezhen gaiwan)

    Grams of Leaves ( 7 grams)

    Steeping Time ( less than 5 seconds per infusion, and every infusion increasing the time by 5 sec to 10 min depending on which infusion)

    Review in detail

    First brew. Lighter, but very sweet.

    (1st to 3rd steep) Relaxing, super sweet tea. Nothing off putting. Sweet potato with lemon and mint leaves, mixed with some basic, hay and honey notes. Again, not much astringency but very throaty and pleasant. The huigan is pretty great. The classic, sugary Lincang profile, nothing harsh and crazy. My back and shoulders feeling the Qi.

    Oiler, and thicker.

     (4th to 6th steep) slightly more bitter, thicker and definitely more potent. The bitterness is sweet, and brings more huigan to the palate. Minerality definitely increased, and it has a very warm effect on the body.  Definitely more action on the tongue

    (7th to 9th steep)

    7th brew.

    Slightly less bitter, but more of the Stone-fruit taste coming out. Peach, longan, cookies and oats. 

    12th brew. Less viscous but tasty and nice to drink.

    ( 10th to 13th brew) very easy to drink. Some of the sweet potato note coming back, and again… really sugary. A little bit of corn and spinach.

    14th brew: not very thick, red dates and longan in the brew. Nothing crazy but still good. Pretty much done brewing at this point. 

    Wet leaves

    Wet leaves: smells of maple syrup, roasted nuts and yogurt with fig! Sugary, again. 

    In conclusion

    This is a very uplifting and easy to drink tea, that has a lot of potential for the future. The Lincang character, this ultra sugary taste is very nice and something a lot of people will enjoy. If you like sweet and very fragrant tea, this might be the one for you. The unique balance of honey and base notes were very well done, and I think for longer term storage this tea is very capable of improving and will age gracefully. The mouthfeel is not the absolute thickest, so I don’t think it is made with Gushu material; but overall it does make it a very good tea. My final Attitude Ranking for the 2015 Pin would be a 8/10. Awesome!

  • Aged Tea,  Gongfucha,  Puerhtea,  Raw,  Tea Review,  Teaappreciation,  Teainfo

    1999 8582 Sheng Puerh from Hei/ PuerhPrivate

    1999 8582 

    This is a tea sample I received from PuerhPrivate on Instagram. Hei, who runs the account kindly sent me these samples for me to review. I not sure what material is used in this recipe, but I do know what 8582 means and how Zhong Cha started to produce these. 

    85 meaning the year the recipe was created, and the third digit represents the grade of leaf used in the recipe. The last digit represents the factory the tea was being produced at.

    • In this case, the first two digits of 85 means that this tea was first created in 1985
    • 8 representing the grade of leaf, so the lower the number the smaller the leaf; thus meaning this cake consists of bigger leaves and less of the buds
    • The last digit represents the factory, so 2 in this case the Menghai Tea Factory. 

    Basic info about this special tea:

    • Dayezhong Assamica Varietal
    • 1999 Spring Tea
    • From Menghai, Yunnan
    • Blended

    Temperature of Water ( 96-100 degrees celsius)

    Brewing Vessel (100 ml Hongni Yixing Pot)

    Grams of Leaves ( 10 grams)

    Steeping Time ( less than 10 seconds per infusion, and every infusion increasing the time by 10 to 40 seconds, depending on the infusion)

    8582 Cake Front
    Loose

    Main Info

    Number of Total Steepings: Over 15 strong infusions.

    Aroma of Dry Leaves: Clean, basement with some fruity aromas of ripened dates and apple.  

    Aroma of Wet Leaves: Sweet dates with basement. Basement by what I mean is like cooked mushrooms, earth moss, forest floral and the smell of an old house combined together. 

    Taste Profile: See Below

    Texture Profile: Not much thickness or viscosity, but quite soft and easy to drink. I suspect the material itself is not the best out there. But, with the storage impacting the tea; it increased in potential and quite complex. 

    Feeling/Aftertaste: Medium. 

    Rating 7.3 out of 10.

    First steeping of this tea. Quite an interesting color.

    #1-3

    Very camphor, Chinese medicine. Broth is lighter than expected. I feel it’s not the best material, but the taste is quite sweet and enjoyable. Nothing crazy good, but quite mellow and has a little bit of astringent to not make it boring. The aftertaste is ok.

    This storage is not my thing, I just think the storage overpowers the tea. I feel it’s too medicinal, not sweet enough. When I slurp the tea, it immediately sort of evaporates from my mouth, and becomes very bubbly which I thought was quite something.  

    Fourth and Fifth steep combined. I like to combine infusions, as I find the taste to round off more and become easier to tell the quality of the tea.

    #4-7 

    Sweeter, more thick. Stronger. Prune, liquorice,

    Longan and more layers of the tea were revealed. However, I am still not quite sold on this tea. The thickness of a great aged raw is not there. The 88 green and 93 水藍印 have this almost syrupy, very slippery but thick texture in the mouth. 

    What a glow;)

    #8-12

    More solid vegetables, mushrooms with wild forest taste. Not as sweet as the previous brews. Thickness isn’t very good, but just ok. 

    It feels like a ripe tea that’s almost done but accumulated some age.

    Gentle tea.

    #13-15

    Tastes like a broth that was made from Chinese medicine. These brews in my opinion taste the best. They don’t have any bitterness or harshness but a very soft texture that coats your mouth. Very nice ginseng fragrance as well. A little drying after but nice overall finish.

    Concluding thoughts

    Finished leaves.

    I personally am not a fan of this tea, but it does have a lot to offer. I don’t know about what others will think, but to me, the texture is not there. It’s too soupy, too light; almost like pure chicken broth.  However, it has a lot of complexity taste wise and I think this is the tea for you if you enjoy flavors of aged puerh. This is not to say that it’s bad tea, but there will be various responses. People who will love this tea will love it, and others maybe not so much.

    It will all depend on what their experiences have been with their previous teas.  

  • Gongfucha,  Puerhtea,  Raw,  Tea Review,  Teaappreciation,  Teainfo,  Teareview,  XiZiHao

    2014 Da Hong Xi Ying

    Xizihao is a brand that I am quite obsessed with lately, and I am trying more and more of their teas from different years. This tea, the 2014 Da Hong Xi Yin or for short the 2014 DHXY is made from very high-end regions from the Mengla area. This tea was first produced to create a collection of supreme teas in memory of the ancient seal collections, by what I mean is the 1950s classic Pu Erh pieces ever made. Such as the 1950 Red Mark, Blue Mark, Yellow Mark, Green Mark and etc. Tony Chen decided to recreate these teas but using the best material he could obtain as well as making sure that the wrapping also is using exceptionally crafted paper.

    A small sample of this cake. Long, bright leaves.

    There were seven cakes that are part of this collection, which are the

    2014 Da Hong Xi Yin                       2014 大红囍印

    2014 Hong Yin Tie Bing                  2014 红印鐡餅

    2014 Da Hong Xi Ying (Jia Ji)         2014 大红囍印 (甲级)

    2014 Da Hong Xi Ying (Yi Ji)          2014 大红囍印 (乙级)

    2014 Da Xi Lan Yin                        2014 大囍蓝印

    2014 Da Xi Lu Yin                         2014 大囍绿印

    2014 Da Xi Huang Yin ( Shu)       2014 大囍黄印 (熟)

    5g in my gaiwan

    This time I tried the 2014 DHXY in a 50 ml gaiwan, brewed with Whistler Spring Water with 5 g of leaf. I figured that this specific 1g to 10 ml is a great ratio to begin with, being not overpowering but will make sure that the tea shows it’s true colors and will affect my body sensation.

    Basic info about this special tea:

    • 2014 Spring Tea.
    • From Government Protected Land within Walong 瓦龙, Bohetang 薄荷糖 , and Wangong 弯弓 Yunnan, China. Three area premium blend.
    • Hand picked and hand processed
    • Almost 4 CAD per gram
    • 200 – 600 year old tea trees

    Temperature ( 95 degrees celsius)

    Brewing Vessel (50 ml Jingdezhen gaiwan)

    Grams of Leaves ( 5 grams)

    Steeping Time ( less than 10 seconds per infusion, and every infusions increasing the time by 2 sec to 10 min depending on which infusion)

    Dry leaves: Looks

    Glossy leaves, golden buds and longish stems. Leaves are loosely compressed. Stone pressed.

    Dry leaves: smell

    Deep honey covered with storage notes of slightly old books added with this clean aroma of dried bed sheets. Clean clothes, fresh smell. A tiny bit smoky as well.

    Wet leaves : Smell

    Nothing harsh, very easy sweet smelling leaves with various ripened fruity aromas. No smokiness what-so-ever. Mango and passion fruit aromas from the wet leaves.

    1st brew. Amazing color from the beginning.

    1st to 3rd infusion: Lighter body, but very intense floral aromas as we expected, with notes of wild flowers and a bit of khaki peel. The throat feeling is super good, or what we call in Chinese 喉韵。However, the aftertaste starts to build after the second infusion. Not right from the beginning.

    3rd infusion. Thicker and better.

    4th to 6th infusion: Sweeter, a little bit of astringency which enhances the tea’s character. The aftertaste is really present throughout these two infusions. A little bit of a wild herbal taste coming out, but not overpowering.

    5th brew. Very nice touch of acidity that is very enjoyable.

    8th to 12th brews: Amazing brews, so buttery, so sweet.. It almost didn’t seem like a tea. It has such amazing, sweet florals combined with this mango, passion fruit taste which is slightly astringent, but quickly transforms into a deep honey pineapple sweetness that stays in the mouth for quite some time. I can tell that very premium material was selected for this tea. It’s just so easy and pleasant to drink.

    7th brew.
    Leaves expanding.
    13th infusion. Getting lighter, but still very sweet.
    The brewed leaves of this Da Hong Xi Ying.
    Such beautiful leaves, I love this tea!!

    13th to 18th brews: More buttery, still very fragrant and the tea was still strong and potent. When cooled, I get some faint mangostine and grape notes that remind of fruit juice mixes. Around the 18th brew, it has come to a conclusion that the tea was done and we couldn’t push the tea anymore.

    In Conclusion

    I like this tea, quite a lot. It has a very distinctive Yiwu vibe, as well as the leaf brews out so tenderly and not harshly. This tea is for sure a Gu Shu or 古树茶 that comes from very tall tea trees. There is barely any astringency, nor a strong bitterness. Very delicious tea. However, I would’ve liked it if the tea is a bit stronger, and can give a little more. I understand that the goal of it was supposed to resemble the tenderness of a Yiwu and more of a milder tea, but I would’ve liked it a bit stronger and a bit more potent. I would rate this tea at a 9 out of 10, just because of that part. Great tea, what so ever!

    .

  • Puerhtea,  Raw,  Tea Review,  Teaappreciation,  Teainfo

    2018 Fall Da Xue Shan Raw PuErh from Zuo Wang Teas

    I usually stick to my spring teas, as they are known to be the best and most complex. This tea was my first fall picked tea, and came from 大雪山 Da Xue Shan which means Big Snow Mountain in Mandarin. Da Xue Shan is located inside Mengku, which is inside the Lincang area. This mountain is renowned for its complexity and mild taste. My previous experiences with this area has been very good, and I seem to really enjoy the soft yet powerful effects of the tea. I have tried other Da Xue Shan teas from other companies but not the fall pickings, and I really didn’t know what to expect. Let’s first start off with the basics and the brief outline of this tea.

    Basic info about this special tea:

    • Da Ye Zhong Assamica Varietal
    • 2018 Autumn Tea
    • From Da Xue Shan, Mengku, Lincang,  Yunnan China
    • 2000 m plus above sea level.

    Temperature ( 95 degrees celsius)

    Brewing Vessel (100 ml Jingdezhen gaiwan)

    Grams of Leaves ( 5 grams)

    Steeping Time ( less than 5 seconds per infusion, and every infusions increasing the time by 5 to 15  seconds depending on infusion)

    Main Info

    Number of Total Steepings: Over 13 strong infusions.

    Aroma of Dry Leaves: Slightly nutty, basic Sheng Aroma. Very clean khaki smell.

    Aroma of Wet Leaves: Sticky sugar, a little bit of mango, rare fruitiness (classic lincang character)

    Taste Profile: See Below

    Texture Profile: Medium thickness, coats your mouth. But not thick .

    Feeling/Aftertaste: Cooling huigan with a zesty finish

    Price: 18 dollars/30 grams

    Rating 7.8 out of 10.

    Fall Da Xue Shan Gushu material from trees that range from 400 to 500 years old.

       

    Looking very fresh and vibrant. Very big fat buds.

    This Gu-Shu was interesting.. The first infusion had traces of  rich beans, peas, and some sort of vegital character, accompinied with this brightness! The tea intially was light, and developed over many infusions. Mature spirited Puerh speaks for itself.

    This image has an empty alt attribute; its file name is WMbEHS2ExNCAgOL3Ue2oPcNJjwFJceC9e7loArne5NyeujEp_zWHxXcDEWCVSKCN5arOdiLENx3JBtMYATEgT-UqeI69XSz9X_xGX2KWZtAWUwMRNYmaF1_gl2L3Gjk_eoqvpMNV50x5rtnElWL1nr0xBG_hKSGq-w7eH9TbS65vQ7n7bWIrkLbn6ldJYHk044A1yejL7FELyQmYGgLIbkg4TeTIOIxI5j3I3kYevpKqqw46PL8dS5bMn9cKH7UVBg6HebZxo1wJ7iwMQZRKNjm_bRMEArvOEY7bNcoAftUP0tV4PeoFb9rkf0zq0-iFcUzwVE6SwdHKCSkpjFsmXIlhrs_MJiSfkgaWbQV-d7QzC2tm6iePP_dH8ut1x7-ntuBkWVxJG3juUWAx9c7ciK3s3KLTWgCuzziJNjGTLkTPWaXg9RFFUHBY94xcbubfnEP13ZAx6O0znR1-lZWa26Q2R_GAjsyO5grD2xFSLC_os91asWggPgeNtOVoNn2hGM6k4pXnT5yp-Szf_cbPZB3Rs6BcS5tWmTAp_BEvycvF5QP5d49CFLEezx8Ifyvw_RJX6iPHcTLl_ZxgbCCDmBdR-zdvi-kTFZGFTESyvRKgvNLZH7Mghz93Hi3nDFez_sdAhwQczTgFsIJalIZgkqH5=w543-h723-no
    Sticky deep dark green leaves. Leaves smell heavenly!

        The age of the tree really hits me on this one, as the bitterness is very classic, and fast. The bitterness hits, and is gone. After the bitterness leaves, your mouth gets very sweet and huigan arises. Bitter-sweet, charming tea.

    Sweet and slightly bitter, but fast huigan.

        The second infusion was still quite soft, and the bean taste became more like raw sugar. Intense sweetness and the taste of the tea was like an empty sprite glass that became dry.. That very dry sweet fragrance. Classic lincang taste and character, with a medium to medium thick body. The dry mango is mostly replaced by the raw sugar coating which brings a cooling feeling towards your body.

    Third steep: Light yellow

        The third to around fifth infusions had very similar characteristics. Bitter sweet lincang soup with a stronger bitterness and cooling effect. The throat felt smooth and cooling; almost minty.

    Sixth steep: Brighter yellow, some classic forest and mossy tasting. Metalic as well.

        The sixth to eighth infusions tasted again, similar, but with lesser bitterness. Not much chi.

    Ninth steeping, lesser viscosity but the taste remains the same.

        The ninth to eleventh steep; the soup turns to a very clear, almost transparent color. The water tastes sweet, mild and very comfortable in the body. Correct processing, but maybe a little bit too much killing green, as the leaves appear red in some areas.

    tenth steep, leaves have opened up! Beautifully large.

       

    Thirteen steep. Pale, interesting color.

    The twelfth and thirteenth infusions had no tea taste, but a really nice velvety mouthfeel and slight sweetness at the end.

        Thus concluding this tasting, I got a picture of what autumn tea is like. Autumn tea, if it is from quality material, the spring and autumn pressings will both result in strong tea, but the matter of complexity will be different and the approach from the start to the finish of the tea will be different. The complexity is something that can only found in spring tea. It’s the nutrients that gets stored over the winter that accumulates and creates the wonderful spring complexity. Autumn Puerh can be equally delicious but may lack in complexity and the different sides to the tea.

  • Aged Tea,  Gongfucha,  Liu Bao,  Tea Review,  Teaappreciation,  Teainfo

    1950s Liu Bao from Mr. Chum in Singapore

    Liu Bao is something I haven’t talked a lot about it on my instagram neither on my blog, and so this will be the first post about it. This Liu Bao was delicious, mysterious and very warming. Perfect for on a cold, winter evening!

        I do not know much about the history of this tea other than it’s from the 50s and was kept in Singapore by Mr. Chum, a very well known collector of aged teas. His friend who visited Canada last year happened to also come to Calgary, and he was very generous enough to brings these testers of three aged teas from Singapore. I want to say a big thank you to Mr. Chum and his friend for providing and helping me try this! 谢谢您们!

        I just finished 6 exams and now have two more to go, and so please understand if this post is only a very basic one, and here I am writing about my experience with my tea and not really on the historical and more knowledge based material.

    So these are the parameters that I used for brewing this tea-

    Temperature ( 98 to boiling degree Celsius)

    Brewing Vessel (100 ml F1 Yixing)

    Grams of Leaves ( 8 grams)

    Steeping Time ( less than 10 seconds per infusion, and every  infusions increasing the time by 5 to 10 seconds

    Main Info

    Number of Total Steepings: Over 8 strong infusions.

    Aroma of Dry Leaves: Garlic with oranges, almost metallic and herbal .

    Aroma of Wet Leaves: Camphor with wood, slight spiciness and 陈味 ChenWei, an aged smell.

    Taste Profile: See Below

    Texture Profile: Soft and smooth, but with enough mouthfeel. Feeling of going down the throat getting accentuated.

    Feeling/Aftertaste: Very warming, lots of chi around the chest and face.

    Rating 8 out of 10.

    Leaves looked whole, and very clean as you can see.

        My initial reaction to the tea was like, “omg, how can it still be so strong?” Even though it has been aging for nearly 70 years old, the tea still has some bitterness and a very powerful richness that can be felt after swallowing. The tea seems to rest on the stomach, and slowly releases energy up. Makes me burp often.

    Oily, thick, medicinal and very clean tasting. Layers of age.

        The first three infusions were thick and juicy, and every sip tasted slightly different. Brought my focus somewhere else. This tea made me really slow down and I really just started to be in the moment.

    Wet leaves inside my F1 Hongni pot. Garlicy, rich, brothy earth tones with slight fruitiness of apple sauce.

        It has a lot of chenwei or old fregrance in the tea, which leads me to becoming very relaxed and in the middle of everything. It is such a mysterious smell, as it isn’t very obvious on what it is. It’s just a smell of age and stories, that just makes you think.

    Glorious, stunning color.

        After the eighth infusion, really beautiful orange peel aroma coming off the wet leaves and the empty cup smelt like brown sugar. This is a complex and has become a super personal tea to me– as the tea is so pure and the storage was done amazingly. No funny smells. Clean and strong aged taste.

    After the fifth steep, the tea has finally opened up. Mild salivation, and mostly amazing chi.

        To me, this tea is all about the body and after-feeling. The real activity of the tea is after you take a sip, and notice how it blends within you and how it makes you feel. The taste of course is purely delightful but the real beauty of aged teas is the yun or rhyme that invokes a certain feeling within you.  

    This is what many Liu Bao/aged tea connoisseurs are looking for. This beautiful, white cloud that covers the tea.

        The reason why I am giving this tea an 8 out of 10 is simply because of the price point, and I won’t mention the price. It’s because I feel that if I do, I feel like people will become very confused and maybe too scared to try it. But it is VERY expensive, and to my knowledge and based on how much I can really appreciate these flavors; not something I would pay this much. But if your interested in this tea, and won’t have a problem with the price; it’s surely a different story. But, love the chi and the intense relaxation moments this tea gave me. Thank you again to Mr Chum and his friend for bringing these to Canada and letting me try it!

  • Baimudan,  Teaappreciation,  Teainfo,  Teareview,  White tea

    Baimudan- From The Best Tea House Canada

    Basic Info about this Tea
    From Fujian China
    White Peony: One bud one leaf ratio white Tea
    Brewing Parameters
    Temperature (95 degrees celsius)
    Brewing Vessel (My yellow hand painted Jingdezhen Gaiwan, 100ml)
    Grams of Leaves ( 5 grams)
    Steeping Time ( less than 3 seconds per infusion, increasing by 10 seconds after the third infusion)
    Main Info
    Number of Total Steeps (6 good ones)
    Aroma of Dry Leaves ( plumy, vegital, and quite heavy )
    Aroma of Wet Leaves ( wet, leather, and like a Puerh)
    Taste Profile ( See paragraphs below )
    Texture Profile ( smooth and silky, some astringency from the first to third brew)
    Feeling/ Aftertaste ( cooling, but the tea seems to get stuck near the throat)
    Attitude Ranking: 6.5/10
    

    Silvery buds with leaves

     

    When I initially received this tea, the tea was inside a foil bag. Like the metallic bags, but I took the tea out and  placed it into a plastic bag a few days after. The tea definitely does have a lot of dust, and that was probably why the tea released it’s juices so fast. I have no previous information on the terrior, the year of picking and processing, and other facts that usually are important to analyze as well. That even said, the tea still was something enjoyable and refreshing but not my type of tea that I would enjoy everyday.

    Dark brew. Amber orange is not very common with newer white teas.

    The first infusion was dark and strong, producing a slightly astringent brew. The flavor is mild, and not as powerful as I wanted it to be. The fragrance isn’t bad, but it’s just too light. The body feels lighter than expected, despite the heavy colour. I was tasting some nuttiness but with a earthy overtone, accompanied with plums and grass. The taste did have some of the character that I associate with baimudan, but not as obvious. I almost thought it must be aged because of the colour. Man, it was so dark and quite weird! The apperance fooled me.

    Still amber orange, is it aged?

    The second and third infusions has a very pleasant cooling effect around the sides of my tongue. But, it gets dry very quickly and the flavor of the very natural, sweet, white tea taste dissipates. I don’t quite understand the reasoning behind this.
    The fourth and fifth infusions was probably the best ones out of all six. Flavor was milder, and less astringent. Calm and cool, the tea wasn’t as weird as the first and second brew. By the sixth infusion, the tea died down quite a while, and took almost 5 minutes to brew to the normal strength I like. Some honey notes, grape notes, but not as pure as a baimudan I tried before.

    The brewed leaves look quite green, so must be young! But why was the brew so dark?

    Teaheads, what could’ve I done wrong? Was it because I stored in inside a plastic bag for two weeks? Could it be that I dried out the tea? Maybe so. If I dried the tea out, I learned a good lesson today. Don’t move your teas into many storage areas, and keep it clean, dry, and out of light. It is maybe because I left the tea on my display that faces light and the tea absorbed some unwanted characteristics? This was a very good experiment on how storage affects your brew. The tea is alive, and will react to the environment quite constantly. You are able to see that the colour is abnormally dark and red for a relatively new white tea. Anyhow, was a great session to see and think about what could’ve went wrong. A cup of tea is always a reflection of the causes that was created!

     

    The reason I gave this tea a 6.5 was because for me, this tea was kind of strange. The flavors were nice but not what I was expecting. Also, the tea didn’t last as long as what I wished, and so that’s why I am giving it a 6.5. I love The Best Tea House nonetheless, and  more amazing BTH teas to come!

  • Green Tea,  Longjing,  Teaappreciation,  Teainfo,  Teareview,  Teavivre

    Organic Superfine Longjing

    Organic Imperial Longjing from Teavivre.

    Basic Info about this special Tea
    From Qiandao Lake, Chun’an Country, Hangzhou City, Zhejiang Province.
    Spring 2018, April 07th picking.
    13.90 /50 grams.
    C. sinensis cv. Jiukeng Varietal
    Brewing Parameters
    Temperature (75 degrees celsius)
    Brewing Vessel (Big Gaiwan 100ml)
    Grams of Leaves ( 5 grams)
    Steeping Time ( less than 15 seconds per infusion, increasing by 10 seconds every infusion)

    The description that Teavivre uses for this Longjing.

    Longjing Review:
    Main Info
    Number of Total Steeps (8)
    Aroma of Dry Leaves (sweet corn, nuts, and a little bit of casis or citrus.)
    Aroma of Wet Leaves ( fresh grass, boiled vegitables )
    Taste Profile ( see paragraphs)
    Texture Profile ( thick syrup, medium bite)
    Feeling/ Aftertaste ( bitter with some sweetness.)
    Attitude Rank: 6 out of 10.

    Very green leaves without much yellow. Few white strands of hair is visible.

    My first impression about this tea was very decent, as the leaves are pretty green and leaves were unbroken. However, we cannot judge the tea by the appearance, as the taste is the most important. I did see some white furry spots on the tea which was a good sign, showing that the tea leaves are not too old. The tea is not pre-qingming which is an important thing to notice especially for Longjing, but let’s not put assumptions. The dry leaves had a very pleasant roasted aroma, which is good. We will see what we can pull out from the taste.

    The first infusion of this green tea,

     

    The first infusion is the most important for green tea, as it shows everything. The number one strength I have to put out fo this tea was the aftertaste, as it is very pungent. I felt the tea lingering inside my mouth for around 15 min, which is impressive. The leaves are of quality for sure. The taste of the first infusion is eggy, and very vegital. Notes of broccoli, asparagus, and cooked beans are strong. The important note of chestnuts or very fresh peas are missing, which isn’t a bad thing but better with for Longjing. This is not a pre-qingming so it is understandable, as the price is probably double or triple the original price of this.

    The second infusion was similar, except more of the floral notes came in, and tasted much like a Japanese steamed green tea. The oceanic aroma and taste of umami did remind me of Japanese sencha. Thick and rich sweetness in the brew, but also very persistent bitterness. I am using 75 degree water, so I don’t think that is the problem. Very crisp at the throat, almost drying.
    The third infusion was much like a continuation of the second infusion, as there was nothing really happening. The thick body and rich aftertaste is persistent. The taste maybe similar to a Anhui green or Zisun.

    Pouring the liquid can definitely tell you how consistant or thick the infusion was! Not very thick on this one, but some umami and minerals are found.

    In conclusion, the tea is a good green tea, but not a good Longjing. I am being as honest as I am able to, and by no means is the tea bad. But, as a tea reviewer, I do believe I have to be fair and without bias to companies and to the teas. This organic Longjing does have a certification on it, and you can view it here. Great green tea however, especially if your looking for a good tasting organic green tea and don’t want to spend too much on it. In a Longjing, I am looking for a spicific aroma of chestnuts and a roasted aroma.

    Teavivre, more reviews are coming soon. Stay tuned.

  • Gongfucha,  Oolong,  Oriental Beauty,  Taiwan Tea,  Taiwanese Tea,  Teaappreciation,  Teainfo,  Teareview

    Oriental Beauty Reserve/ Totem Tea

    Oriental Beauty Reserve

    Basic Info about this special Tea
    From Taiwan
    60 % oxidation, bug bitten
    18 dollars/Ounce
    Qingxing Da Pan Varietal.
    Brewing Parameters
    Temperature (90 degrees celsius)
    Brewing Vessel (Big Jingdezhen Gaiwan 100ml)
    Grams of Leaves ( 5 grams)
    Steeping Time ( less than 15 seconds per infusion, increasing by 10 seconds every infusion)

    The dried bug bitten tea. Gorgeous leaves.

    Oriental Beauty Reserve
    Main Info
    Number of Total Steeps (8)
    Aroma of Dry Leaves ( muscat, cedar like sharpness with a typical bug bitten smell)
    Aroma of Wet Leaves ( ume plums, candies, dark grapes, jujube)
    Taste Profile ( see paragraphs)
    Texture Profile ( thick syrup, medium bite)
    Feeling/ Aftertaste ( sweet aftertaste and a rush of chi.)
    Poetic Expression
    Attitude Rank: 9.5 out of 10.
    Ulala, I was excited for this one. As soon as I opened the sample, I knew I was up for something interesting. The leaves were covered with fresh white hair, often a good sign for oriental beauty. The company does say that this oolong went through quite a lot of interesting steps, including the bug bitten stage where it produces the white strands of hair by recovering itself after being bitten by the cicadas. The relationship between the cicada, tea plant, farmer and tea drinker connect and replenishes the environment and supports the farmers to keep making the good teas.

    The wet leaves after brewing three to four infusions.

    The first infusion
    The infusion had medium to thick body, with a very intense aroma and taste. The aroma of sweet corn, wild honey, and delicious jujube. Wow, just amazing. The oolong had the fragrance and solid body. Now it does kind of remind me of a Yunnan Dien Hong black but without that sort of bitterness and chocolaty taste. The savoriness with a punch of flowers were there though. Very solid and good taste.

    The second to fourth infusion
    Heavier mouthfeel, rich, the balance is good between the fragrance and the mouthfeel. The quality is superb, due to the fluctuating flavors and tones displayed from each sip and the temperatures of the liquor. Drastically changing aromas shows the complexity of the leaf and each process of tea making. The bug bitten sweetness with the rich texture of malt & the bursting ume/muskat is just so addictive.
    The fifth to seventh infusion

    the tea liquor is dark yet bright. Thick and syrupy.

    Really good, beautiful mouthfeel but with more of a bean sweetness with a light pear aroma, incorporated with a dark wheat and hay sort of taste. While maintaining the original characters, the tea is becoming more warm and quiet. One of the best OB I’ve ever had. Quality, price, and lasting wise. The lid near the end smelt like savory custard. Very good tea, but if the plumy or bergamot flavors would’ve lasted a little longer, I would totally give it a 10.

    I am super excited to try the Hongshui oolong now, waiting for that drizzling taste. Thank you Totem Tea for providing this sample, and it was very delicious. Very impressive from start to finish, so would definitely recommend this one from them.

  • Gongfucha,  Oolong,  Taiwan Tea,  Taiwanese Tea,  Tea Review,  Teaappreciation,  Teainfo,  Teareview,  Teavivre

    Award Winning Alishan Oolong / Teavivre

    Award Winning Alishan Oolong from Mr. Lui Zhiqiang
    Basic info about this special tea:
    Jinxuan Oolong Varietal
    2017 Autumn Tea
    From Alishan, Jiayi, in Taiwan
    1000m to 1500m Elevation
    Picked on Oct. 28th
    Temperature ( 95 degrees celsius)
    Brewing Vessel (110ml Gaiwan)
    Grams of Leaves ( 7 grams)
    Steeping Time ( less than 20 seconds per infusion, and every infusions increasing the time by 10 to 15 seconds)
    Main Info
    Number of Total Steepings: Over 7 strong infusions.
    Aroma of Dry Leaves: Nuts, Spinach, Grass.
    Aroma of Wet Leaves: Egg yoke, Tarts, Light cream.
    Taste Profile: Asparagus, Kale, and some Taro . Very veggie like.
    Texture Profile: Smooth, and soft. Velvety texture with sweetness.
    Feeling/Aftertaste: Longan, with a Honey aftertaste.
    Price: 23.50/100 grams
    Rating 7 out of 10.
    The leaves look perfectly neat, organised and big. Large, dark green balls usually indicate a good sign. So, I think that the tea does have a very good appearance and when I look into my gaiwan I do not see many broken leaves, so I can tell that these are surely very good quality materials.

    Jade green tiny ball shaped leaves about to be becoming unrolled leaves.

    The initial taste was very corny, vegetal, and not too floral. I did get a lot of cream and the egg thickness, which was very soothing and comfortable to drink. I would recommend everyone to drink this in the evening as it is a soothing, relaxing tea. I don’t think that this tea had a lot of high notes or that whiff of gardenia that Teavivre was talking about. It seemed more green and clean than most high mountain oolongs.

     

    However, the aftertaste becomes richer as more infusions pass, and my throat feels very good. I also feel that this tea is better enjoyed rather hot than cold because when cold the almost bar soapy, cardboard sort of flavor comes out. I didn’t get too many of the traditional gardenia or sort of high mountain classical flavor. It reminded me much more of like a Chinese Lu An Gua Pian or a Long Ya green tea.
    If it had more depth and multidimensional flavors with each infusion, the rating would be much higher. But because this tea was packaged nicely, great leaves, and tasted like a good oolong, I would like to give it 7 out of 10.

    Taking spent leaves in your hand reminds you of how much the tea expands from being a ball to a giant leaf.

    Thank you Teavivre for providing this sample, and I am being completely honest with my opinions. There are some very good points about this tea, and I love being fair with everything I try. More reviews coming very soon.

  • Black Tea,  Gongfucha,  Hongcha,  Oollo Tea,  Taiwan Tea,  Taiwanese Tea,  Tea Review,  Teaappreciation,  Teainfo,  Teareview

    Gongfu Black Tea/Oollo Tea

    Alishan Gongfu Black Tea from producer Grandpa Mr. Lo
    Basic info about this special tea:
    Qingjing Oolong Varietal
    2016 Winter Tea
    From Alishan, Jiayi, in Taiwan
    1200m-1800 m Elevation Above Sea Level.
    Temperature ( 97-98 degrees celsius)
    Brewing Vessel (90ml Jingdezhen gaiwan)
    Grams of Leaves ( 4 grams)
    Steeping Time ( less than 10 seconds per infusion, and every infusions increasing the time by 2 to 5 seconds)

    The whole unbroken leaves of this beautiful Gongfu Black

    Main Info
    Number of Total Steepings: Over 10 strong infusions.
    Aroma of Dry Leaves: Clove, Dates, Raisins, Honey, Chocolate
    Aroma of Wet Leaves: Dark Honey, Plums, and a bit of Eucalyptus.
    Taste Profile: Almonds, Dark Cocoa and tropical fruits .
    Texture Profile: aged Cheddar sort of sharpness but with a complex finish .
    Feeling/Aftertaste: sweet and delicate, with a herbal finish.
    Price: 15 dollars/25 grams
    Rating 8.5 out of 10.

    Thick, glossy liqure with a bubble formed on top. Indecating rich minerality and quality.

    Firstly, the packaging is amazing, with its ultra-protection aluminum lining on the inside; the aroma is kept safe, while the tea can mature or rest. Perfect little baggy or package for one or two gongfu sessions at home. The leaves are long, unbroken, and very distinctive. Using these unique twigs and edgy leaves, Oollo Tea has managed to make this tea into something amazing, using again a non-black tea cultivar, and using such advanced oxidation techniques and making sure that the body of a good black is there while keeping the fragrance that many Taiwanese Oolongs carry. The dry leaves smelt a lot like a KitKat bar or something chocolaty with some clove, or something a little cinnamony. Then came the wet leaves, which transformed more of the vegetal, herbal notes into something fruity, and more woody. The classic roasted aroma came out from the dry moist leaves, meaning the dry leaves that hit the gaiwan right after.

    The initial first impressions were very good, resulting in me exploring both my upper and lower palate. The upper palate engaging in activities like seeing where the fragrance can go, and while the lower pallet sees the body, or how much richness the tea soup carries. It was really an amazing experience, and I will recommend this tea for especially for people who love complex, artisan, rich tea.

    I also feel as a constant tea drinker that this tea very much impressed me. My body and soul was warmed, and I feel as if I was walking in the markets of the middle east, buying spices and dried tropical fruits. A real experience that should be looked up to. The money is definitely worth it, as you get more infusions than definitely most of the black teas. The leaves pulled off extremely well, and I tried to cold brew it after. It worked so well. The body really kicked in as well. I gave it 8 on the Attitude Rank, as it definitely has the power and flavor to make me feel drunk. The missing two stars was because I felt maybe the chi could’ve been stronger, and if it had lasted more than 15 infusions, there is no doubt that it deserves a full 10 Attitude Rank.