Jing Tea sample.
Info: from Yunnan, made form leaves picked from uncultivated wild trees.
description: “Outstanding autumn forest, sweet, syrupy mouth feel.”
1st infusion: a bit confusing, i think nutty, some woody? old books, mild sweetness.
3-4th infusion: mild sweetness, old books, tree bark yes thats it!, not so much woody as others i’ve tasted, no medicinal taste,
aftertaste: a mild sweetness i think tiny nutty as well that keeps me licking my palate.
~ 2$ /box of 20 tbags
1 tbag in 6 or 8 oz: bland, low flavor of …maybe puerh… tho seems more like a heavy roasted oolong !?!
1 tbag in 4 oz : more “flavor”, tho also harsh and unpleasant tbag tannins.
Overall: definitely not. trash’t it.
Cleaning out my magical drawer …
Leaf: tuo weighs ~80g of leaf without anything else. Seems “airy” – not very dense. Lovingly stabbed it… repeatedly… with mouthwatering pleasure. Tried to follow what would seem the direction of the leaves – hoping to preserve as much intact leaf as possible. Tuo broke in tiny pieces very easily, crumbled is a better word. Wet leaf looks like little bits and chops, i didnt manage to get anything large…
Method: 6g tortured in many ways, various water 1-6oz, various water temps ~68F(20C) and 200F various temps. was tasted hot and cold.
4oz 200F water:15s,25s,25s: not sure whats wrong with my tongue these days or if something with the water: flavor seemed watery = mild flavor that goes quick. flavor profile: shu-ish “wood-bark“, some “tannin-astringency” leftover in the back of palate & tongue but low = ok and not overpowering. A little different from yesterday’s 1999 Loose Leaf Pu, less flavor. Not much smell to the wet leaf/infusion but there is a minor “strange” smell that i cant describe.
1.5?oz room temp water ~3min: hmmm, interesting… medium strength green-like tannin-astringency, wood-bark but with a different twist to the flavor that may be what i sensed in the smell and still cant describe. …could stretch it towards medicinal/camphor but not really… fried green onions? (i just fried some yesterday… pretty sure i have different clothes on today. oh oh… brain is over-processing the fried onion association, im starting to feel it on my tongue more now… settle down brain, we’ll make you some wonton soup soon.)
6oz 200F water ~7min, tasted hot, but mostly when it was cooled: interesting… similar to above but wood bark flavor is less. fleeting “sweet” sensations in the back of throat that appear 1-2 min after drinking.
I need to “recalibrate” my tongue somehow…
Overall: not bad, interresting at times (especially in the 1.5oz cold water), but flavor is mild for me.
Dry leaf: very tightly compressed. I don’t have a puer knife so i tried to stab it with my sharpest tip food knife …that didn’t work… it would just cut-break into the area it was penetrating- so i didn’t go on with that and just put muscle to work and used my hands to break off some better pieces from the tuocha. It took a minute or two and broke some.
200F filtered water, wash 30s, then drank the next 30,30,30s (pictured).
some interesting flavors, some similar to King of Pu-Erh,
but then its hard to infuse & enjoy because the “astringency” comes on pretty quick and strong.
one plus is sometimes it goes into a sweet-tingly? feeling aftertaste on the tongue, but also frequent dry-throat sensation if astringency reaches strength. there’s a very distant medicinal feeling(to me), also something like aged? no pond/fishy.
all these flavors show up (so far) when astringency/tannin is also high.
i’ve infused it shorter or more water, but it comes out watery = the flavors and astringency are diluted.
Wet leaf: chopped up, also seems like alot of young leaf which probably contribute to the high astringency/strong tannin. theres a couple real black pieces which look like burned leaf.
Overall: this tuocha has something interesting in there…but there’s lots of astringency. Not sure what aging does to it. not for me in current form.
never been interested in the tuocha, so why not try it …
got this package from Whole Foods (while drinking a cup of the competition’s wuyi oolong)
says rich earthy flavor
open pkg, earthy/meds smell… hmmm…
the little tuocha wrapped in paper is kind of cute, so i throw it into a boiling pot of water (substitute pot with about 6oz, and boiling with ~200F)
4min: somewhat a dense, confusing flavor made of “earthy”-woody?-medicinal not strongly so but when i gave to wife, she goes: “are u trying to poison me?” …hmmm… is my taste changing? have i started to lose ability to detect medicinal tones of puerrrr? …anyway
subsequent 4min: more woody-medicinal now, flavor seems more defined. medicinal. ok there it is.
also get a very faint flavor that reminded of the lapsang souchong- sortof benzene-like.
astringency? not that i know of. but so there aint not much choco flavor neither.
aftertaste: not much.
liquor forms the haze on it. (what now looks to me like some sort of condensation… microclimate going on… like the smoke lingers above the liquor in a cloud-like fashion, if blow on it, disappears)
Compared it to Royal Pu’er Cha (Yun Nan Cha) .Zhong Guo Cha, and definitely i prefer the “royal pu” – there is no medicinal taste.
in conc: meh, is not good on me tongue, so am not planning on stock.
|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).|
Method: hotten wasser @ 200F…
30s: wash thrown via sink.
30s: watery kinda yunnan green tea taste, but this is 1 week later and doesn’t seem as much yunnan as i had it 1 week ago…
30s: still watery (not enough leaf?) but not much astringency/tannin = not harsh…
there’s some interesting flavors in here, can’t describe other than something plant? vegetable?
definitely not as smoky sensation as 1st time i opened it…
40s: same maybe more intense flavors, still not much astringency
1m: same, getting some sweet in the aftertaste (drink, wait 1-2min, you’ll feel it on the tongue)
Overall: the 2006 Arbor tuocha is next, but sofar the Mengsa is the only one i like from the Year of green. Even tho the flavor is not as i tasted it the 1st time, this one is a maybe for me.
Method: wery wery hawt 200F filtad warrrer (wah wah me soo silleee…
30s wash 1 oz water, no pic.
40s some twig astringent green
1m same but more of the same, no picture of this1.
Overall: same. same of the same more times at the same time. seemingly i donn like it.
seems well compressed, there are marks on the bottom of the cake piece.
one little piece seemed the right size for this trial, so lets get tea-ing…
Methodman: 4oz gaiwan but using 2-3-4oz depending on leaf volume. 200F, times follow:
30s wash discarded
30s: (1st pic) watery faded “metallic” green
30s: green astringent, “apricot skins”, less watery, some astringent aftertaste.
35s: 4oz: more astringent, some harshness, at end tastebuds seem “numbed” (=cant taste much, due to tannins coating mouth or whatever), no sweet aftertaste or anything else i can describe or detect.
40s: still numbed, but can still feel more astringency, maybe now a little bit sweet in the aftertaste.
40s: *rolleyes* meh…same…
Wet leaf: got bored, played with my food…
Overall: meh. not me. i cant feel anything.
Method: approx 2x2x0.5cm piece in 4oz gaiwan + 3-4oz filtered h2o @ 200F
20sec wash = watery wash
the next 20,20,30 secs tasted watery + a very distant tannin/astringent in the back of the mouth, giving sort of a metallic mouthfeel.
got pissed at no flavor so dunked it for 2 minutes… hello? …nope, same ol’ watery stuff with more concentration of the astringency.
so…ok buddy, you think yore tuff? ehhh? HUH?
w h a t did you just say to me ?
right, nuthin. you best keep it zipped ore imma slap you like yo mama did…
and in it went for about 4min…coulda been 5 :P…= a more concentrated tannin/astringency now gives it a harsh feel in teh mouthes but after that…not much flavor of anything…
Overall: i feel nothing. i have no feelings toward this piece of tree. leaf. bush. tea.