Tea Information:
Leaf Type: Black
Where to Buy: 52Teas
Tea Description:
Mount Wuyi, in Fujian China is primarily known for oolongs, but this rare black tea is harvested only a short time each year. It is naturally low in tannins, giving it an exquisitely smooth finish which, combined with its natural chocolate notes, earned it the nickname “Black Silk”. We’ve upped the ante by adding some organic chocolate and marshmallow flavors, cacao nibs and marshmallow root.
Learn more about this tea here.
Learn more about 52Teas’ subscriptions here.
Taster’s Review:
When I read my SororiTea Sister Nichole’s review of this Black Silk Chocolate Milk Qui Hao from 52Teas, I was eager to try the tea out for myself! If you’re a frequent reader of our little blog here, you may have picked up on the fact that I’m a little bit of a chocolate freak! So this tea is right up my alley!
Mmm! The Qui Hao black tea is a delightful choice for the base of this tea. It is a rich, satisfying, well-rounded tea and it compliments the flavor of the chocolate notes. There is a creaminess from the marshmallow but it seems a little subtle. But that’s alright, because for me, this tea is about the chocolate.
The combination of the rich, malty Qui Hao and the chocolate flavors creates a dark chocolate type of flavor and the hint of marshmallow enhances the overall sweetness of it. I don’t usually add milk to my teas these days, but after sipping on this for a while, I decided I’d see how it tasted with a splash of milk.
I have to say that I think that this is even better with the addition of dairy. It brings the marshmallow notes forward a little bit without obscuring the chocolate notes. It adds just a hint of the milk chocolate flavors that I think that this particular tea needed because I wasn’t really getting “chocolate milk” until I added the dairy. The milk just brought it all together very nicely.
Overall, a really pleasing chocolate tea. If you’re a chocoholic tea lover – you should definitely give this one a try!
Rougui Oolong Tea from White Two Tea
Tea Information:
Leaf Type: Oolong
Where to Buy: White Two Tea
Tea Description:
Rougui [cinnamon] yancha [rock tea] is an oolong tea from the Fujian province of China.
Our Rougui is fragrant and smoky with a mineral finish. It is considered a medium roast.
Learn more about this tea here.
Learn more about White Two Tea’s Tea Club Subscription here.
Taster’s Review:
I’ll admit that I have less experience with Rougui Oolong teas than I do with other Oolongs like TieGuanYin and AliShan. But I still enjoy them!
And this Rougui Oolong from White Two Tea is lovely!
I brewed it the same way I brew other Oolongs – in my gaiwan! I measured a bamboo scoop of leaf into the bowl of the gaiwan, and then I poured in water heated to 180°F. I did a 15 second rinse, and then infused the leaves for 45 seconds. With each subsequent infusion, I added 15 seconds. My first cup is the combination of the first two infusions.
And the first cup is delightfully fragrant. It’s pleasantly sweet with notes of fruit and flower. It’s very flavorful. Usually, the first cup tends to be the lightest flavored cup that I enjoy of an Oolong experience, and that may be true of this tea as well, but I like that there’s still plenty of flavor to be experienced!
Sweet! Hints of smoke in the distance. The wording of the description lead me to believe that this would be smokier than it is – but the smoke notes are faint – I like that! Woodsy tones marry with notes of stone fruit. I taste sweet notes of peach and plum with hints of sour at mid-sip. I also taste hints of mineral and light spice notes in the background. It’s a wonderfully complex cuppa!
And that was just the first cup! The second cup is even more delightful! The flavors have become smoother now. The sip is smooth from start to finish with a mild astringency at the tail – a slightly dry note. I also pick up on a slight citrus-y note toward the finish.
While I experienced a slight ‘sour’ note from the fruit tones in that first cup, I find that those notes seem to be tapering. The fruit is still an abundant taste, but this cup focuses on the sweetness of the fruit and there is very little noticeable sour note.
This tea just seems to get lovelier and lovelier the more you infuse it!
The third cup was sweeter and smoother than the first two. I can really taste peach notes now. I am still tasting hints (wisps!) of smoke. The spice notes seem to stand out for me in this cup, so it’s like I’m tasting peach and spice. Nice!
A really lovely Oolong! This is the first Oolong that I’ve tried from White Two Tea, and it’s been a wonderful experience!
Yi Fu Chun Black Tea from Yezi Tea
Tea Type:
Black Tea
Where To Buy:
Yezi Tea
Product Description:
This smoky black loose-leaf tea is grown in the majestic Nanhu Mountain range on the outskirts of Fuqing City in the Fujian province of China. These mountains might be covered in dense fog for two hundred days a year, but one thing remains clear: for the last 250 years they have been home to some of the finest teas to come out of China.
Yi Fu Chun is an organic tea, and Yezi is proud to bring you this offering sourced, like most of our teas, directly from the farmer. You will find drinking this golden brown brew as smooth as riding in a Rolls-Royce on a newly paved highway. A light and natural sugarcane sweetness is a distinguishing characteristic of Yi Fu Chun. Notes of apple and peach add to its complex flavor.
Our Tea Farmer
Farmer Huang Jian, Nanhu Mountain, Fujian, ChinaHuang Jian, Nanhu Mountain, Fujian, China »
How to brew Yi Fu Chun Black Tea teaAmount of tea in grams Temperature in °C Temperature in °F Number of brews First brew time Use: 4-5 grams or 3 tsp. of tea Water amount: 1 gram of tea / 50-60ml of water or 1 tsp. of tea / 3 oz. of water Time of day: Afternoons or early evenings Temperature: 90-95 °C or 194-203 °F Brew: 4-5 times First brew: 20 seconds Subsequent brews: Add 10 seconds Recommended tea set: Lu Yao porcelain or glass tea set
Tea brewing is an art – and you are the artist! Just as a jazz musician adds individual touches to make a composition unique, you can add your own individual flourishes to make your tea stand out. The guidelines provided above are derived from two time-tested principles: 1) The more oxidized a tea, the higher the temperature you will need, and 2) Smaller tea pots allow for more control over the brewing process and are especially recommended for lighter teas. That said, we encourage you to experiment with the amount of tea you use, water temperature, tea utensils, and infusion times to conjure up your own “Aha!” moment.
Yi Fu Chun Black Tea is also known as…Cantonese version of the name is Yat Fat Chun 一拂春茶
Tasters Review:
I’ve heard this tea as being described as Baked Bread, Brown Sugar, Caramel, Cocoa, Dried Fruit, Floral, Malt, Molasses, Rye, Smooth, Sweet, Thick, Apple Skins, Cherry, Dark Chocolate, Creamy, Honey, Sweet Potatoes, Peach, Peanut, Smoke, Cannabis, Grain, Chocolate. Whatever your tongue may taste – I really LOVE this tea from Yezi! As for my experiences with this tea – I like it because it’s fairly smooth, gently sweet – much like a bit of sugar cane, and towards the end of the sip I could pick up on subtle peachy notes as well. The first infusion hint at a bit of smoke but additional infusions – the smoke flavors are diminished.
Lemon Ginger Cookie Oolong Tea Blend from 52Teas
Tea Information:
Leaf Type: Oolong
Where to Buy: 52Teas
Tea Description:
This was one of the suggestions I got for the new blend in the 12 Teas of Christmas set. I liked the idea so much I decided to make it NOW rather than save it for the gift set. Fujian oolong, ginger and lemon myrtle combined with organic flavors make this a treat you won’t want to miss out on. It will warm your bones and please your palate.
Learn more about this tea here.
Learn how to subscribe to 52Teas’ Tea of the Week program here.
Taster’s Review:
Mmm! This tea evokes happy memories for me. Every once in a while when my daughters were younger, we used to have tea parties. We’d go all out for them, making little finger sandwiches and scones and buying special sweets for the occasion. Our favorite cookies were ginger cookies with a lemon cream filling. The zesty flavor of the ginger along with the bright flavor of the lemon – a perfectly delightful combination.
And this tea is also perfectly delightful!
I like that I’m tasting lemon and ginger here, but that they aren’t overpowering the Oolong base. Oolong is one of those teas that I often think is better off left alone and not flavored because it can easily go wrong, and most Oolong teas are simply amazing without anything added to them.
Oh, I’ve enjoyed many flavored Oolong teas and I even flavored an Oolong in my blending days (a melon flavored Oolong which was exceptionally good – if I do say so myself). However, because it is easy to do wrong by the Oolong when flavoring it, I think that for the most part, it’s just better to leave the Oolong alone rather than just go woefully, painfully wrong with it.
BUT … Frank did good by the Oolong this time! This is lovely!
The light, creamy base of the Oolong melds beautifully well with the sharp notes of the ginger and the vibrant lemon notes, and these two flavors are not overwhelming the Oolong. It’s sweet, a little creamy, and smooth.
It tastes like a tea party in a teacup! It resteeps well too. The second infusion was almost as lovely as the first.
As I write this review, I see that there is one pouch left in stock of this tea. So, if it’s one you’d like to try, you can always request that it get reblended here. And while you’re at it, you can also submit your idea for a great tea blend!
Fujian Golden Monkey (Jin Mao Hou) Black Tea from What-Cha Tea
Tea Information:
Leaf Type: Black
Where to Buy: What-Cha Tea
Tea Description:
A delightful black tea with a caramel nose and taste without any bitterness or astringency. Perfect for all times of the day.
Learn more about this tea here.
Taster’s Review:
This tea is AWESOME! Seriously, this is one of my favorite black teas of all time. It’s amazing. Astonishingly good. This!
To brew this tea, I could have gone all out and grabbed the gaiwan and steeped it like that. But, I don’t like to use the gaiwan for black teas because even though I’ve got my easy gaiwan, the boiling water does get those little ceramic “handles” for the fingertips hot and I didn’t want to burn the fingers. So, I used my Kati Tumbler and measured 1 bamboo scoop into the basket and brought 12 ounces of water to a boil and let it steep for 3 minutes.
Even the aroma of the brewed tea, as the cup sits here in front of me and I await the tea to reach a cooler temperature so that I can start sipping – even the fragrance is enough to send me into a state of excitement.
Imagine a kid on Christmas morning. It’s 5: 58 am and his parents said that under no circumstances were they to be awakened before 6 am and the child is trying to be mindful of his parents’ command. So, there he sits, in a state of pure impatient bliss and excitement waiting out those 2 minutes. Yeah, that’s me now, waiting on this tea.
The fragrance is sweet, caramel-y with delicious notes of cocoa. Background notes of leather and earth. It smells so rich and it’s that smell that is telling me to get ready because this is going to taste GOOD!
Oh … so good.
The flavor is what the aroma suggests it would be: sweet, caramel-y with notes of cocoa. The notes of cacao are so well defined that it almost tastes like I dropped a few cacao shells into the basket of the Kati before I brewed the tea. I didn’t, of course, but it tastes like I did!
There’s a backdrop of earthy notes and a leathery tone. Delightful notes of malt that mingle with the notes of caramel and cocoa for a rich flavor that hints at being creamy. It isn’t “creamy” the way some teas can be exactly but it entices the mind to evoke thoughts of something creamy and dreamy.
And really, dreamy is what this tea is. If I had to limit myself to one pure black tea for the rest of my life, this tea would probably be the one that I’d choose. This is the kind of flavor that I love so much that I wouldn’t mind starting every day sipping it. There is no bitterness. There IS a sweet yet savory quality to the tea with an emphasis on the sweet. There is virtually no astringency.
The sip is pure pleasure from start to finish. I love this tea!