Tea notes> Black tea> Keemun (for more)
Dry: leaf looks smallish and quite broken for a maofeng… just a couple longer leaves.
Method: 3.5g in 4oz, 10g in .5L and various other. did in gaiwan, glass, plastic, foam and various other cups and pots.
3.5g/4oz/200F h2o/2 min: smell: malty burnt sugar/molasses?) solid flavor keemun malty, some woody tho i dont think much. low smoky. Strong flavor, it comes with some hardness to it, but not teabag/cheap harsh. Aftertaste is good, more of the tannin. infusion #2: more watery, 1/3-1/2 less flavor, harsh tannin more prevalent than flavor compared to infusion #1. #3 (4 min) is very low flavor low astringency. no greenness to it as i felt in this other qimen maofeng.
Wet leaf… uhm, i see lots of chop
Overall: pretty good, price/flavor/leaf aspect not my favorite.
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 😀
Zhong Guo Cha G-1-12-3
50g(1.76oz)/$4.99 = $2.83/oz (! cheap, lets see if taste is cheap).
Dry leaf looks good,
has a golden hue (ok maybe not, i think im color blind today).
~2tbsp dispenser + 4oz gaiwan.
infusion reveals bits and pieces, seems this is the normal Huang Shan Mao Feng appearance.
150F – taste: flavor medium-low strength: green pan fried oil sensation.
did 3 infusions = 12 oz.
not enough flavor strength for me, seems less than HSMF (hair tip) from Chado. but this one is not hair tip.
200F – taste: flavor medium strength: green pan fried oil sensation. + deep astringency-bitterness. (duh! what did you think boiling water would do to a green leaf???).
will have to redo, more leaf, temp 160-180-190
dry leaf appearance: good, has a grayish haze (not from the photo processing).
in the 2nd pic (not the best), you can make out little hairs on the leaf so ‘hair tip’ is accurate description!
taste: flavor ~medium strength flavor, mostly ‘regular green’ feel, pan fried oil sensation with something of a honey sensation (can be felt in the smell as well). some sweet aftertaste coating left over on the tongue and palate which does last a couple minutes. [compare w HSMF.Zhong Guo Cha, HS Yun Feng .Wing Hop Fung]
at most 2 infusions maintain taste, subsequently flavor drops, astringency takes its place.
HSYF.WHF: mostly 1leaf+bud (maybe its not the same type of processing anyway)
wet leaf is not what i like – too much chopped up stuff. color is darker – dont know if pick is older in age, or part of bush, or storage, or processing.
me try again: .maybe
Tea notes> Black tea> Keemun (for more)
thank you JingTea.com (UK) for the review sample.
Leaf: LEFT: Keemun Mao Feng: leaf is longer, more delicate, with a curly appearance. RIGHT: Keemun Hao Ya (regular keemun).
Method: forget grams in how much water x 3min @ ~90C/198F (yes. who brews black tea @ less than boiling…. yes… who… i guess its me)
Taste: Infusion 1, 2 : smells like keemun, tastes like keemun, woody-chocolaty-keemuny yup, …but there is a little extra flavor somewhere there… @infusion 4 -> out pops into the liquor a tinge of green tannin !? … Might be that the tea is not enough oxidized/fermented to a ‘perfect’ black tea status. not sure.
Also not sure what is up with a couple of green leaf in the mix…
Overall: nice leaf, good flavor/interesting/unsure about its blackness.
Amazing-green-tea.com (review)(product link) 5.45/50g = 3/oz, 36/lb
review sample courtesy of Julian @ amazing-green-tea.
Leaf: seems fresh, strong smell of “green” maybe “grass”
Different aspect, curly, more like bilochun
Seem to be plucked from younger, top leaf & bud vs ZGC/Chado(older bigger/lower leaves.)
Method: 60C/140F on first, 80C/176F and up on the next (measured in cup)
“green astringency” is pulled with hotter infusion,
after first sip seems to “block” flavor of next sips, which taste mostly green “astringent”/tannin in back, sides.
sometimes felt a tiny sweet in the aftertaste (especially with longer infusion)
pleasant “green” aftertaste
Overall: this is a good green tea, might be good quality too. I enjoyed it due to lack of “pan-friedness/oily” i’ve come to be bored of in chinese teas.
a mao feng (from Feng Huang Shan, Guangdong Province … i think)
1st infusion 194F, 3min
tea smell: present, greenish vegetal
aspect: green leaf in water looks good, length .75inch
flavor: 4/7 green vegetal, astringency when present even when strong is clear green vegetal (pleasant to me unlike black tea astringency.)
2nd, subsequent steeps
flavor: starts to get fruity: apricot, yum! very pleasant clear taste, low astringency.
infusion in cold water does not come out too well. 1st and 2nd are ok but subsequent fail to extract flavor out of the leaf.
Zhong Guo Cha G-1-3-3 Dragon Well (Long Jing) Green Tea
50g $5.50 = $3.1/oz = $49.6/lb yeah, my kind of price 3$/oz 🙂
Leaf: looks like pieces, small, ~1.5cm, flat, nice colors.
10oz dixiecup + tea about .75cm + roomtemp water to half + rest with 200F water
#1 ~3min : good strong smell, flavor of “pan-fried” green not as strong but getting there, seems on the watery side tho, maybe should’ve infused longer.
#2 ~3min : i’d say something of a greenish astringency twiggy, pan-friedness low now.
~2scoops ~5 oz ~170?F
liquor: nice and yellow-a tad fluorescent 🙂 , i hope its natural
flavor: good, cant describe exactly, i’ll say its somewhere around pan-fried…vegetal…
wet leaf looks green and young
2 infusions (~10oz) kept all taste.
3rd infusion ~6oz lost “pan-friedness” more green vegetal
not the most original/complex/strong flavor…the huan shan mao feng, similar taste profile >> fried flavor <<, plus… i like the leaf better.
a mao feng.
1st infusion 194F 3min:
tea smell: present, greenish vegetal.
aspect: green leaf in water looks ok, length <.75inch. more open leaves with darker colors, less ‘young looking’ green tips, but they are smaller.
flavor: 4/7 green vegetal, astringency when present even when strong is green vegetal (pleasant to me, unlike black tea astringency.)
dont know why this theme’s indent shows up as a talk-baloon.
the WHF store is part of a mini-mall building. The mall’s underground parking is partly free = with validation (each store validates for 30minutes with purchase; WHF requires 20$ minimum for parking validation). theres street meters, or some side-street parking without meters. Parking tickets for expired-meters is ~ $45 😛 😦 😀 😛
big place, supermarket,
lots of teas (2nd floor), looseleaf, it seems mostly Chinese region teas
ALOT of greens and oolongs,
also present: pu erh bricks and cakes, and lots of commercial boxed tea bags.
loose tea is stored in big glass containers, so they’re exposed to light (dont know if that has any importance to long term storage). didnt look like the lids were air-tight either. there’s another place where they have the green teas, also exposed to light & air.
lots of tea accessories, gaiwans, pots, cups, iron kettles.
they had a a little tea table where they were brewing sample oolong, when i was there, in a little yixing (who knows tho what else has been in this pot…) and then poured into little tiny paper cups.
service: the salesgirl had some trouble understanding the words ‘YUNNAN tea’… which were 3 feet away. she didnt seem to know much about the teas, but did recommend the expensive ones (which i passed on). there were older sales people but i did not bother them. again young sale-girl did not understand ‘mao feng’, the older more experienced woman knew right away and showed me the available selection.
packaging is good, their own branded plastic ziploc bags, the top is heat-melted closed so that you have to cut it to open & access the ziploc. (i dont think it has any special lining, looks like plastic all around.)
STORE RATING: YES. will return and spend all my easily earned dollar bills.
Find my review for WHF’s teas > CLICK ! <
|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).|
Keemun Maofeng .ItoEn
TEA> Black Tea> China> Yunnan (for more)
Leaf: alright, not many gold tips but its got a little gold ‘dust’ in the package…
Method: boiled filtered water/200F stream hitting the cup.
Taste: yunnan black but sort of …”generic”?, not really wine, not really caramel, some very distant smoky? More flavor that the other yunnan black from Puerhshop & much less astringency 1/3 compared to 2/3 or more in the other one. Not really tea bag flavor…Interesting part seems to leave a sweet aftertaste feel. Interesting part #2, on 2nd infusion seems to get a greenish sensation as i remember from this keemun maofeng tasting… not “black-ened” enough?
Overall: its ok. not enough flavor. not sure i’d get again.