dont know what this is, from the looks might be a bi luo chun.
This is the “majestic” ‘Qing Shan Lu Shui’ “qing shan lv shui” (青山绿水) Ku Ding tea (cha).
wet leaf: looks like small tender young top leaf and buds.
liquor photo: L is 3 minute, R is after the infusion liquor was left a couple hours. (thats alot of oxidation going on!)
smell: somewhat medicinal… not my favorite
– method 1:1 leaf volume:water volume ratio @ ~40sec: flavor: seems more distinct taste than previous, same sweetness perceived on the back sides of the tongue, and its particular ‘green’-astringent taste.
– regular brew method: flavor: a strange sensation: warm mildly sweet feeling with even more mild ‘bitter’/astringent feel. brewed longer the sweetness did not become stronger, but there was an unpleasant aftertaste – like after drinking earl grey with lots of sugar.
flavor: pop of medium-high dose of astringency-bitterness on the tip of the tongue, then tongue senses some medicinal mixed green vegetal flavor. theres a touch of sweetness in here somewhere. …dont know…. maybe i brewed too much leaf. 1.3 tbsp measurer 6oz 190F 3min.
usually dont get this strong out of greens. neither the liquor color change! (must be the young leaves)
done with this. not very exciting to me, .no.
Yunnan Sourcing LLC
$12.5 /250g = $1.42/oz :O !
Fall 2007 Harvest
“flavor is bold and nutty but if not over-brewed is smooth and satisfying”
Dry leaf looks great, really really nice (imho)
Yes! another new flavor. I love good tea!
first green tea where the liquor came out green! (picture is not green, but trust me, it is 😛 )
flavor: just like it smells, green, fresh, a tad on a flowery side but its not predominant
somewhere out of a pungently fresh green vegetal, has its own specific flavor, never had before. maybe reminds of 1/3 of the biluochun mixed + 1/3 kuding + 1/3 smoky black yunnan 🙂
NICE ! I LIKE 😀
|I love tea. These are my “tasting notes”, organized by type. Some have pictures (usually of tea… :D).
“tea“ = alternative/original/westernized name VAR = varieties of that tea (tea) = additional varieties ^ = link to info
Thank you for visiting, enjoy…
|B l a c k T e a|
|Just Black Tea/ unblended, unflavored, etc:|
|China black tea “hong cha, red tea, congou“|
|Qimen “Keemun“^ VAR: Qimen Hao Ya (A, B), Qi men Mao Feng “Hair Peak”|
|Yunnan “Dian Hong“^ VAR: Yunnan Black, Yunnan Gold, Yunnan Gold Tips|
|China ‘true black’ tea “hei cha” VAR: Fu bricks, Liu an, Liu bao|
|Assam^, Darjeeling^, Ceylon^, Nilgiri^, Sikkim|
|English Breakfast tea^, Irish Breakfast tea^|
| Chai Masala^
|Black, Scented/ Flavored:|
|Souchong, Lapsang Souchong^, Smokey Souchong, Russian Caravan^|
|Jagertee^ = black tea + rum|
|O o l o n g ” W u l o n g” T e a|
|Green/ partially oxidized/ fermented wu-longs “jade oolong”|
|High Mountain Oolong “Gaoshan Oolong”|
|Tie Guan Yin “TGY, Iron Goddess of Mercy, Iron Buddha, Ti Kwan/Kuan Yin”|
|Fo Shou “Buddha’s Palm”, “Monkey Picked“|
|Bao Zhong “Pouchong, Wenshan Baozhong“|
|Dong Ding “Tung Ting , Frozen Peak/Summit”|
|Alishan “alisan wu long”|
| oolongs, wulongs dark, fermented
|Dark/ oxidized/ fermented wu-longs “amber = baked, champagne = fermented”|
|Champagne Oolong, Fujian oolong, Formosa Oolong|
|Bai hao Oolong “Oriental Beauty, Dongfang Mei Ren“|
|Dancong “Phoenix oolong, Feng huang dan cong”|
|WuYi Oolong “wu yi yan cha, rock oolong” (the WuYi & YiWu Master: MarshalN)|
|Qi Lan “Rare Orchid”|
|Xiao Hong Pao “Small Red Robe”, Da Hong Pao “Big Red Robe”, Rougui “Chinese Cassia”|
|Shui xian “Shui Hsien, Water Sprite”|
|Shui Jin Gui “Golden Turtle”|
|Bai Ji Guan “White cock/rooster crest”, “White Cockscomb”
| green tea
|G r e e n T e a|
|Just Green Tea|
|Sencha VAR: Shincha (1st harvest), Asamushi, Chumushi, Fukamushi (long steamed)|
|Gyokuro (shade grown), Matcha (shade grown, powdered), Guricha|
|Hojicha “Houjicha” (baked), Kukicha (stems), Bancha|
|China “lu cha”|
|Longjing “Lung Ching, Long Jing, Dragon Well” VAR: ming, yu qian “1st, 2nd plucking”|
|Bi Luo Chun “BLC, Pi luo chun, green snail spring”. Gunpowder|
|Mao Feng “huang shan mao feng, yellow mountain fur tip”|
|scented mixed green tea flavored
|Touareg =green + mint + alot of sugar|
|Kashmiri pink chai^ =green+baking soda+sugar/salt+sprinkled nuts …sounds good!|
| everyone’s favorite: pu erh tea
|Pu-erh “pu’er, pu’erh, pu-er cha, pooer, po-lay, pu-lay, pooh-erh”|
|looseleaf pu’er, Maocha = raw pu’er loose leaf|
|Shaped: tuo cha “bowl”, bing cha “cake, beeng cha”, brick|
|Sheng pu “raw, green” // Shu pu “ripe, cooked, black”|
|here comes white teas|
|Chinese white tea “bai cha”, Indian white teas, Darjeeling.|
| otd tea
|Ready to drink Tea “RTD, Bottled Tea, iced tea”|
|Herbal ‘tea’ Tissanes|
|of leaf: rooibos, mint, Kuding cha “Ku Ting, Wu Tang, Bitter stalk tea, Qing Shan Lu Shui“, Yerba Mate^
|of flower: chamomile, rosebud, linden “lime, tilia”|
|of grain: barley^ “JP: mugicha, KO: boricha”
|not my thing|
|Display teas, flower tea etc don’t like those, some have glue (i don’t eat glue, i don’t sniff glue, so …no).|