Tea Information:
Leaf Type: Oolong
Where to Buy: Teavivre
Tea Description:
Using Taiwan autumn tea as material, this Monkey Picked Tie Guanyin carefully selected by TeaVivre is baked slowly by soft fire (the baking process falls into three steps and every step lasts two minutes). The degree of fermentation is 100 percent so that the dried tea can keep a long-lasting fragrance. After brewing, the smell of honey peach and the baked flavor can be perfectly appreciated and the beverage tastes gorgeously smooth.
Learn more about this tea here.
Taster’s Review:
Have I mentioned how much I love Teavivre lately?
The reason is simple: they never cease to amaze me with their spectacular teas. The quality is exceptional and the flavor is stunning. This Tie Guan Yin exemplifies those words very clearly, this is truly an astonishing cup of tea!
The aroma of the dry leaf is quite intriguing, it smells a bit like roasted peaches that have been drenched with honey before being roasted. I can smell a slight char, the sweet fruit which has been intensified by the extreme temperatures of the roast, and the beautiful honey notes that offer hints of flower. Delightful!
The fragrance of the brewed tea is a bit different – I still smell hints of what I experienced with the dry leaf, but, now I smell more notes that are indicative of a Tie Guan Yin: sweet and vegetative … but there are still lingering notes of that charred, roasted aroma.
And, how I am loving the taste of this Oolong! It tastes so sweet. There are notes of toasted nuts in the background, along with a richness that is almost like browned butter. Yes, browned butter that has been drizzled over steamed greens. And deliciously peachy and honey-esque. Layers and layers of intense flavor.
As I continue to sip, and make my way into later infusions, I notice hints of vanilla. The peach notes emerge stronger in the later infusions, as the toasty notes seem to soften.
A delicious tea that tantalizes the taste buds with notes that are both sweet and savory – and a joy to imbibe!
2009 Bu Lang Gong Ting from Mandala Tea
Tea Information:
Leaf Type: Pu’er, Pu-erh, Ripe, Shu
Where to Buy: Mandala Tea
Tea Description:
We totally scored with this find! We have sampled so many different ripe teas over the years both in China and here at our shop. Samples are continuously sent here from various tea merchants and most of the time, we find them ok at best. But when we tasted this gong ting (imperial court quality, smallest leaf) tea, we immediately had every last bit of it shipped to us so we could share it with our customers not to mention drink it ourselves!
Hailing from Bu Lang mountain in Menghai, this is an expertly crafted tea. Rich and sweet, hints of dark chocolate and slight nuttiness with a creamy aroma becoming more pronounced as the post-fermentation smell quickly becomes a memory. We are sure that this gong ting, given a bit more age, will easily rival our favorite Golden Gong Ting from 2005. We are extremely pleased when all the conditions come together to create a memorable tea and this, my friend, is one of those teas.
Learn more about this tea here.
Taster’s Review:
I had logged eight steepings before I lost focus, and became too full to do more. Each steep brought forth new and wonderful flavors!
When reviewing a pu’er I find it difficult to write in paragraphs because each steep is like a new tea unto itself. So with that I give you my tea log with short notes on each steep. I know it may be dull to some, but to those who really enjoy pu’er I hope it gives even a small glimpse of the wonder of this tea! These are my actual notes.
Steep One: 30 Seconds (after an initial rinse)
Light, Juicy mouthfeel, Dry in back of throat, Mushroom flavors, Spicy, Creamy, and my favorite flavor.. Leafy!
Steep Two: 45 Seconds
Leafy, Oaky, More Creamy than first steep, Autumnal Flavors and aromas like being in the woods after a light rain in autumn! Love it!
Steep Three: 1 Minute
Leafy aromas with an amazing mossy flavor again the wet leaves in autumn flavors but more prominent!
Drier, Earthy, Hay, Tingly, Mushroom.
Steep Four: 1:15 Minutes
Light, Clean, Milky, Nutty
Steep Five: 1:30 Minutes
Weaker on flavor in this steeping, Mellow, Leafy, Sweetness coming out!
Steep Six: 2:00 Minutes
About the same as the last cup but sort of getting weak. I went for another steep anyway.
Steep Seven: 2:30 Minutes
Mossy, Juicy and now Fruity!
This shows just because one steep is less flavorful its always a good idea to steep one more time!
Steep Eight: 2:45
No real flavors present although a light golden color. No notes taken, by this time I was absorbed into a movie (Red Tails – GREAT movie!)
Overall I was surprised to find I did not get any of the chocolate notes as in the description but was not disappointed! I think I will allow this to age quite a bit and re-visit it later on.
I did enjoy it very much and there were some wonderful flavor notes and a few surprises even once I began to think it was past it’s steep-ability!
A nice tea with mellow flavors through out that over all remind of me my favorite season! You can’t beat that!
On another note. My husband, who drinks very little tea to begin with, at first, said it smelled fishy. “Fishy” is a word that seems to come up often with pu’er, but I proved something to him and myself.
I said rather than fishy think of it as MUSHROOMY!
He disagreed so I made him go get an organic mushroom from the fridge!
He took a bite and said “OMG your right!!!”
I think the two flavors are similar in some ways but distinctly different enough. Plus for most mushroom is more palatable to stomach and mind than “fishy”. Honestly, I did not get a bit of fishiness in this pu’er and I only bring it up because all too often, especially with those who are first starting out on their pu’er experience that word comes up. My suggestion is to grab yourself a couple of mushrooms, and take a couple of bites to compare.
After pointing this out to my husband he drank with me the entire time! I was so shocked and happy!
It was a great experience to share a pu’er session with him and he also shared his tasting notes with me during that time. We both enjoyed this tea very much.
Castleton Autumn Oolong from Rare Tea Republic
Tea Information:
Leaf Type: Oolong (Darjeeling)
Where to Buy: Rare Tea Republic
Tea Description:
This rare terracotta-toned oolong has lightly worked leaves that offer a wide range of sweet and woody notes including chestnut, parsnip and Autumn leaves. There is a satisfying mineral quality in the finish suggestive of a Wuyi Rock Oolong.
Castleton Estate’s altitude and specific location in southeastern Darjeeling keeps this garden constantly veiled in mist. It is the resulting slow leaf growth that makes Castleton’s teas some of the most flavorful in the region.
Learn more about this tea here.
Taster’s Review:
This is an exceptional tea. I find myself savoring every sip … and while I find it difficult not to raise my cup to my lips immediately for another sip, I want to wait … linger over the deliciousness of it, relishing every moment this tea has to offer. Yes … this tea is that good.
The flavor is remarkable. It starts out very Darjeeling-esque: a crisp muscatel, sweet grape notes mid-sip with a dry wine-like finish. Woody tones throughout the sip. As I continue to sip, the Oolong notes begin to reveal themselves, reminding me of a very fine Formosa Oolong or perhaps a Wuyi. It has a lovely sweetness, peach-like, with a light earthiness and a soft mouthfeel that starts out very light and develops as I continue to sip.
The astringency is remarkably light. It starts out a bit stronger, but as I continue to sip, the softness of the Oolong notes curb the edge of the astringency, making it almost non-existent. The finish is clean, with lingering grape notes in the aftertaste.
Rare Tea Republic continues to impress me with their amazing teas. This one might just be the most impressive yet.
Hand-Picked Autumn 2011 Tieguanyin from Verdant Tea
Tea Information:
Leaf Type: Oolong
Where to Buy: Verdant Tea
Tea Description:
Typically, spring Tieguanyin is light, sweet and flowery, while autumn Tieguanyin is heavier, grassier and more buttery. This goes well beyond the established flavor profiles of any oolong we have tried. The first steepings yield a sweet leafy green taste, and peppery spicy notes. Soon, the flavor of saffron sets in to bind everything together with its sweet, savory qualities. Next, the saffron is enriched with a growing buttery taste that fills the whole palate, and demands our attention. In later steepings, a juiciness develops until it is almost mouth-watering. We can only describe it as the sensation of biting into a perfectly ripe peach. Late steepings yield notes of kaffir lime, and interestingly, roasted marshmallow. We loved our spring harvest Tieguanyin, but might venture to say that this crop, produced by the same family, is even more complex and rewarding.
Learn more about this tea here.
Taster’s Review:
The above flavor profile from Verdant Tea’s website is remarkably spot-on as far as what I’m experiencing with this tea.
Brewing this the way I would usually brew an Oolong, I used my gaiwan and started with short steeps (following a quick 10 second rinse, I steeped for 1 minute for the first infusion, and added 15 seconds to each subsequent infusion. I combined the brewed tea of the first two infusions in one cup, the second cup was the combined efforts of infusions three and four … and so on.)
The first cup offered a sweet, floral taste with vegetal notes mingling throughout. I could taste the peppery notes as mentioned in the flavor profile above. The mouthfeel is thick and velvety – it starts out with the early infusions as a soft sensation and develops into a melted butter taste and feel, and because there is so little astringency to this cup, these buttery tones continue to develop as I sip. The aftertaste offers more of that delightful sweetness and a slight peppery twinge that settles on the back of the palate.
The saffron notes as described were not experienced until I was nearly finished with the first cup, and then it was very slight – imparting a savory bitterness that arrives and disappears just as quickly, and then a smooth, savory sweetness takes its place. While it does have a distinct saffron-like flavor, it is so faint that it was difficult to discern it as saffron, and it wasn’t until the second cup that I could really identify with the saffron flavor.
With the second cup, I also noticed a mild fruit note emerge, almost like an apple. With many Oolong teas, I usually taste a peach-like flavor, but this is much more like a crisp, snappy apple, reminiscent of the Braeburn variety.
What starts out as a flavorful, juicy sensation becomes almost dry toward the finish, as I notice more astringency with the subsequent infusions. There is also less of a peppery note as the saffron-esque flavors begin to come forward. With my third and final cup, I notice that the apple-y flavors begin to fade and instead I taste more of a tangy citrus note. The overall cup is much smoother now as the flavors become more unified.
A truly lovely Oolong, and quite different from a typical Tie Guan Yin. This is one that should be on your must try list!
Laoshan Northern Black from Verdant Tea
Tea Information:
Leaf Type: Black
Where to Buy: Verdant Tea (From Verdant Tea: The first batch of this tea sold out, but a new autumn harvest of it is now available.)
Product Description:
This is one of the pioneer black teas from Laoshan. The village only started experimenting with making black tea out of their uniquely bean-like green tea a year or two ago. This batch is the first made by the phenomenal farmers we work with. It is malty, chocolatey, perfectly smooth and honey-like.
Learn more about this tea here.
Learn more about the Autumn Laoshan Black here.
Taster’s Review:
This tea is incredible!
As I sip this black tea from Laoshan, my first thought was that I am noticing many similarities between this and a Fujian black tea: both are very rich, full-bodied, with a sweet, chocolate-y undertone.
But as I continue to sip, I begin to take note of a malty tone as well as a honey-esque flavor, and these are flavors that I probably wouldn’t experience from a typical Fujian black – which is more likely to have a caramel sweetness and a powder-y cocoa-like profile. That is to say, a well-stocked tea cupboard should have both of these teas in it, as I don’t think that one would replace the other.
The flavor is incredibly smooth, with very little astringency and no bitter taste to it … with the exception of a slight bitterness from the chocolate-y undertone. It is just barely there, but, when I focus upon the chocolate notes, I can taste that hint of bittersweet. There is a pleasing flavor of spice to this cup as well, I am picking up mere hints of cinnamon and perhaps even a slight peppery note as if a few Yunnan leaves had managed to sneak in to the package of this tea. There is also a deep roasted flavor to this … reminiscent of charcoal. Not smoky, exactly, but, more of a deep, roasty-toasty kind of taste.
The second infusion brought some interesting changes to the cup. The body is lighter than the first cup, which is not surprising, but, what is surprising is how this slightly lighter texture has allowed the spice notes to express themselves fully. This tastes quite cinnamon-y now, in fact, you might think that you accidentally sprinkled some cinnamon in the cup! The cinnamon is sweet and melds with the honey notes quite nicely.
A remarkable black tea, I highly recommend it.