Tea Information:
Leaf Type: Pu-erh
Where to Buy: Teavivre
Tea Description:
This Raw Pu-erh Cake Teavivre choose is from the representative Pu-erh production area Fengqing. Fengqing is the original place of the world-wide famous Dian Hong Tea. And it is also a classic place of Yunnan Pu-erh. It is a place in Lingcang which is one of the four famous Pu-erh production areas. The taste of Fengqing Pu-erh is mellow and sweet, deeper than Pu-erh in other production area. And it usually has the flowery flavor of Dian Hong Tea.
This Raw Puerh Cake is special for the two seasons resource from the same Arbor Tea Trees. Some are picked on March which we called “Ming Qian” or “Chun Jian” leaves. This is the best tea leaves in Spring Tea because it contains more nutrition and tastes mellow. Some are picked on September which we called “Gu Hua” or “Paddy Flower”. This is the best leaves for Autumn Tea because the aroma is stronger lasting longer. The Autumn Tea (Paddy Flower Tea) also has special flower fragrance. This Raw Puerh Cake is made by the two kinds of tea resource which were carefully blended by certain proportion.
Learn more about this tea here.
Taster’s Review:
I know I’ve never made any secret about my first disappointing experiences with pu-erh but since those early days, I have learned the way to brew the tea for the best flavor and I find that I now enjoy an afternoon now and then sipping on pu-erh tea. And I’m really enjoying this Fengqing Raw Pu-erh Cake Tea 2006 from Teavivre.
The dry cake has an earthy scent to it, but I found the aroma to have more of a vegetal scent than an earthy one. But the reverse is true for the brewed tea: I’m finding the fragrance of the brewed liquid to smell more earthy than vegetative.
The flavor is both vegetative and earthy. The first infusion (following a 15 second rinse) tasted light and slightly dry. Earthy tones, yes, with hints of vegetation. It is quite mellow with a slight brine-like taste to it … I can almost taste a hint of salt, and I think that’s where I’m getting the aforementioned dryness from. Overall, I found my first cup to be lightly sweet and pleasant, with a mild, soothing taste.
I noticed more earthy notes begin to emerge with the second infusion, and a slight mushroom-y sort of flavor. The brine-y note from the first cup was no longer present, however, the dryness remained (although it was significantly less noticeable in this cup). Still mellow, the flavor deepened with this infusion, and it is still sweet and enjoyable.
With subsequent infusions, the earthy notes began to subside a little, making way for a more well-rounded flavor that I found to be both sweet and savory, with it leaning more toward the sweet than the savory.
I enjoyed the mild character of this tea. It was soothing and relaxing to sip, and especially nice after eating something spicy (wings!) … I found that it helped calm my belly after that meal. A very pleasing pu-erh!
2012 Douji “Hong Shang Dou” Raw Puerh Tea Cake From China Cha Dao
Tea Information:
Leaf Type: Pu-erh
Where to Buy: China Cha Dao
Tea Description:
2012 Douji “Hong Shang Dou” Raw Puerh Tea Cake 357g
Material: Mengku, Menghai and Si Mao wild arbor tea trees leaves. Is a mixture of 80% Spring Tea and 20% Autumn Tea!
Taster’s Review:
While this 2012 Douji “Hong Shang Dou” Raw Puerh Tea Cake from China Cha Dao no longer appears available on the vendor’s website, the 2011 and 2013 examples of this tea are currently available … hopefully my review of this tea might help you make a decision about it!
This tea brewed up surprisingly light in color because I generally expect a dark color from a Pu-erh, but, then I had to remind myself that not all Pu-erh are alike! Case and point IS this Pu-erh, not just because of it’s color, but because of the flavor.
The aroma is more vegetative than it is earthy, and the flavor is reflective of that. It does have a slightly earthy taste, but, for those of you out there that tend to shy away from Pu-erh because of it’s strong earthy character, this tea will be more to your liking, I think.
My first cup is sweet and smooth and very mellow. There is virtually no astringency and absolutely no bitterness. It is just … SMOOTH. The texture is that of a light broth: very soft and comforting. It is a relaxing cup.
My second cup delivered a more intense flavor. This cup is slightly more earthy than the first was, but the earthiness is not the usual earthiness that I associate with a Pu-erh. This is more like a vegetative earthiness. Warm yet crisp. Sweet, but a little less sweet than the first cup, this is still a very mellow and smooth drink.
My third and fourth cups of this Pu-erh developed a more savory kind of taste to them: earthy, vegetative, and almost salty. There is more astringency at this point than in the first two cups, but, still it’s a very small amount. Each cup becomes a little less smooth, but more complex. It’s as though the softness lifts to reveal the layers of flavor.
Overall, a very pleasant Pu-erh experience!
Yunomi Monthly Mystery Tea Sampler’s Club: Autumn Houjicha from the Takea Family
Tea Information:
Leaf Type: Green
Where to Buy: Yunomi
Tea Description:
Houjicha is made by roasting ryokucha (green tea) over a strong fire. The greatest characteristics is in the roasted flavor.
Learn more about this tea here.
Learn more about Yunomi’s Monthly Mystery Tea Sampler’s Club here.
Taster’s Review:
I absolutely LOVE the aroma of the dry leaf of this Autumn Houjicha from the Takea Family … part of August’s Monthly Mystery Tea Sampler’s Club package from Yunomi! It SMELLS like autumn! I can smell the roasted leaves, and it smells a bit like the smoke wafting out of a fireplace … but there’s something else about the fragrance of this tea too that is evoking the spirit of autumn for me. It … makes me think of the leaves as they change from green to orange, yellow and red before they fall to the ground. It reminds me of the smell of the crisp air that surrounds me as I go for a walk on an autumn afternoon. Yes … all of this from just a quick whiff of the dry leaf of the tea!
The flavor is also very autumnal with it’s roasty-toasty taste. This is one of those teas that you want to pour into a cup and then just cuddle under a blanket and enjoy the splendor of autumn from your favorite space in front of the fireplace.
This is toasty and nutty in taste. It has a nice sweetness, reminiscent of honey but not quite as thick. It also has notes of caramel … but this would be a very light, thin caramel … like the taste the sugar begins to take on just as it’s starting to break down from the heat when you’re making homemade caramel. It isn’t an overpowering sweetness … just enough to keep me coming back for more!
It has a warm, roasted taste to it … and as I sip it, I’m contemplating how this will taste when I add some genmai to it for my review of the Genmai later this month. The Genmai was also in this month’s Yunomi Monthly Mystery Tea Sampler’s Club package, so I’ll get to make my own “custom” genmaicha using some of this delicious Houjicha (as well as the Bancha that I reviewed previously.)
I’m thinking that this was a perfect tea to include in this package to enjoy during these first few days of autumn … because it’s such a lovely celebration of the season! I love this!
Yunomi Monthly Mystery Tea Sampler’s Club: NaturaliTea #11: Organic Autumn Bancha Tea
Tea Information:
Leaf Type: Green
Where to Buy: Yunomi
Tea Description:
Grown under the strong summer sun and harvested in autumn, this bancha tea has stronger astringency and less caffeine than sencha.
Learn more about this tea here.
Learn more about Yunomi’s Monthly Mystery Tea Sampler’s Club here.
Taster’s Review:
The Monthly Mystery Tea Sampler’s Club package from Yunomi promises to be FUN! In addition to this Organic Autumn Bancha from NaturaliTea, there is also a package of Genmai … which is just the toasted rice! I get to custom blend my own Genmaicha! Yay! I look forward to that … so, that review will be coming later. (I’ll probably be using some of this Bancha to make my first cup of custom Genmaicha!)
Before I do that though, I think I’d like to sample this Bancha on it’s own and give you my thoughts on the tea. And my thoughts? This is a really nice Bancha! The dry leaf is cut small, and I noticed a couple of stems in with the leaves.
I like Bancha … it’s less celebrated than Sencha tea, but, I find that the two are really quite similar. It is as the description above implies, though, it does have a bit more astringency than a typical Japanese Sencha. But here’s what else I’m noticing … this is deliciously sweet, vegetative, and has less noticeable bitterness – at least to this taster’s palate – than a typical Japanese Sencha. This is perhaps a little less sweet than a Japanese Sencha, but it has a nice, buttery taste and texture to it that I quite enjoy.
It’s a smooth, delicious green tea with a brothy mouthfeel – reminiscent of the broth of a soup that might have been crafted with mild green vegetables. It has a sweet yet savory taste to it … and I find that the sweet and the savory notes are well-balanced. It’s a mellow, lovely cuppa, and I look forward to blending this Bancha with the Genmai that was provided in this month’s Mystery Tea sampler’s Club package for a tasty Genmaicha!
Apple Cardamom Flavored Rooibos from 52Teas
Tisane Information:
Leaf Type: Rooibos
Where to Buy: 52Teas
Tea Description:
It’s been a while since we did a rooibos blend, but I think the sweet apple and uniquely spicy cardamom go well with the caffeine-free redbush. I hope you enjoy it as much as I do, and I hope you order a bunch of it, so I’ll have gas money to get back from Ft. Worth. (Just kidding! …sort of.)
Learn more about this Rooibos Blend here.
Learn more about Zoomdweebie’s fundraising campaign to reopen the Tea Bar here.
Taster’s Review:
Mmm! Yummy! This Apple Cardamom flavored Rooibos is a really well-crafted blend from 52Teas. The apple and cardamom notes meld beautifully with the nutty tones of the rooibos. It’s a tisane that screams autumn!
But, I’m getting ahead of myself. The aroma of both the dry leaf and the brewed tisane is delightful. I can smell the sweet notes of apple, and the warm notes of the cardamom, and hints of a woody, earthy scent from the rooibos. It even SMELLS like autumn!
I don’t usually get all giddy over rooibos blends. Most rooibos blends are met with somewhat of a ho-hum kind of attitude from me, I’m kind of blasé about most of the rooibos blends. There are some that I just don’t like at all, and the majority of them are alright … but like I said, I’m relatively indifferent. I could take ’em or leave ’em. But every once in a while, I’ll find one that knocks my socks off. (OK, I am not wearing socks at the moment, but you know what I’m saying, right?) This is one of those that is knocking my socks off.
It’s like I said … the sweet, nutty, woody tones of the rooibos just work really well with the sweet apple notes. There’s just a hint of tartness from the apple too. Just enough for a little bit of contrast. And the cardamom adds a pleasing amount of warmth to the cup. It’s a crisp, almost-peppery, spicy-sweet taste that I get from the cardamom, and it plays beautifully with the apple. Cinnamon seems to be the popular spice to mix with apple … but, I am really liking the way the cardamom tastes with the apple … perhaps even better than the cinnamon. Next time I make my baked apples, I think I’m going to have to use cardamom in the recipe because this is just … perfectly delightful!
Because of the autumnal taste of this tisane, I have to say that I really do prefer it served warm. It’s got that warm, cozy taste of apple cider. It’s tasty iced too, but, I prefer it hot. It doesn’t need sweetener … but if you really want to add some, try some brown sugar (just a pinch of it!) to enhance the cardamom.
PS: Don’t forget to visit Zoomdweebie’s fundraising campaign to help Frank re-open his tea bar!