39 Tasting Notes
Another un-reviewed Rishi tea. As a blossoming fan of Puerh tea’s, I’m down with this keep-you-guessing sweet puerh. Couldn’t quite pin point it at the time, but the description does call for a molasses aftertaste, which might have been what I was after. I just need to try some molasses now.
I prefer cheaper more composted cake puers from youtube * cough * I mean ebay that smell and taste like soil. What can I say, I grew up on an acreage of garden, peat-moss, and rich earthly soil.
Nonetheless, this was a good tea and I would definitely drink it again. Sure picked up some stronger flavours with each steep and it steeped a solid 6+ times, each time enough for two 4oz cups.
one of my favourite teas. I prefer it over a tiguanyin, but just barely. A nice commotion of floral aromas, light and crisp tastes, and slightly sweet.
I like to decant the first couple infusions and then sip the sweet nectar right off the naked leaf from ma guywan, ya dig me? It’s pretty rad – traversing each unfurled leaf, knifing along white porcelain, drawing flavours from the tip of the bud spining to the pluck of the stem
Lo, tea.
Well, I’m surprised no one has rated this cha, people!
I can’t describe the flavour profile in too much detail as I drank like 5 different teas this afternoon thanks to Mr. Cloud Mountain Tea.
I would say, in addition to Rishi’s Jade Oolong profile, you will find grassy and grainy notes. It’s smooth but don’t over steep!
I prefer the Jade Oolong over this varietal. That being said, Jade Oolong is one of my favourite teas.
Dear Tie Guan Yin from Life in Teacup,
You are a fine grade of tea,
Grade II in fact,
O fare Tea,
Green thumb in picking,
Green tongue in tasting,
Unfurl and steep,
Unfurl and steep,
I got like, 5 infusions
Whhoooooooooooo
Sincerely,
I want to sip you
After drinking my first few Puerh teas, I now know why flowers love rich healthy soil.
Of the dirt people! This tea smells of soil, peat, damp wood, and all smells alike. And who doesn’t like the smell of peat? It’s like brewing a rich garden in your cup…………… all winter. I’m not sure how to describe the taste, I mean, it doesn’t taste like peat, but then again I’ve never steeped peat in nigh boiling water and drank the infusion? hm…
In any case, the steep time is short and I’ll be getting at least 10 steeps in my 5oz guywan cup/gaiwan cup.
Good times!
Preparation
Alright, rockon. I’ve made a couple posts already but this Chai is so good I’m making another!
I followed rishi’s instructions but found it too strong (1.5 cups water, 1 cup milk, 3 tbsp chai and 3 tbsp sweetner). So I kept the used chai and made another brew (hoping the used chai would brew more mild). I brought it to a slower boil and then filtered it and blended it like I did in my last post; just to froth it up a little. I added some cinnamon on top and voila! perfectly spiced (and very presentable) chai (for me anyways).
Next time, I will use only 2 tbsp chai mix and will probably stick with this method.
