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derk drank Random Steepings by Various Artists

1639 tasting notes

An unmarked tea from White Antlers.

The leaf is flattened and brown. Is there such tea as black Dragon Well?
Dry, it smells like raspberry caramel chocolate. But the leaf shape and delicacy is not like a Da Hong Pao?
It tastes like Houjicha. Light bodied, roasty, caramel, hazelnut and rather mineral with a dry woody, lightly bitter caramel finish. But it just doesn’t look like any Houjicha I’ve had? No stems, all whole leaf.

Stumped but satisfied.

Preparation

200 °F / 93 °C 3 min, 0 sec 3 g 10 OZ / 300 ML

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4 comments

ashmanra
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I believe Verdant sold a black dragonwell.

derk
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Thank you for the info. I looked at both of Verdant’s black dragonwell. This tea matches the listed flavor profiles but the pressed leaf of this one does not resemble either of the two. I assume this is older’n; maybe the processing has changed in recent years.

tea-sipper
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a black dragonwell? Interesting!

Martin Bednář
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a black dragonwell? Interesting! (I wanted to write exactly same as tea-sipper) But I never had green yet as well.

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Comments

ashmanra
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I believe Verdant sold a black dragonwell.

derk
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tea-sipper
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a black dragonwell? Interesting!

Martin Bednář
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a black dragonwell? Interesting! (I wanted to write exactly same as tea-sipper) But I never had green yet as well.

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This place, like the rest of the internet, is dead and overrun with bots. Yet I persist.

Eventual tea farmer. If you are a tea grower, want to grow your own plants or are simply curious, please follow me so we can chat.

I most enjoy loose-leaf, unflavored teas and tisanes. Teabags have their place. Some of my favorite teas have a profound effect on mind and body rather than having a specific flavor profile.

Favorite teas generally come from China (all provinces), Taiwan, India (Nilgiri and Manipur). Frequently enjoyed though less sipped are teas from Georgia, Japan, and Nepal. While I’m not actively on the hunt, a goal of mine is to try tea from every country that makes it available to the North American market. This is to gain a vague understanding of how Camellia sinensis performs in different climates. I realize that borders are arbitrary and some countries are huge with many climates and tea-growing regions.

I’m convinced European countries make the best herbal teas.

Personal Rating Scale:

100-90: A tea I can lose myself into. Something about it makes me slow down and appreciate not only the tea but all of life or a moment in time. If it’s a bagged or herbal tea, it’s of standout quality in comparison to similar items.

89-80: Fits my profile well enough to buy again.

79-70: Not a preferred tea. I might buy more or try a different harvest. Would gladly have a cup if offered.

69-60: Not necessarily a bad tea but one that I won’t buy again. Would have a cup if offered.

59-1: Lacking several elements, strangely clunky, possesses off flavor/aroma/texture or something about it makes me not want to finish.

Unrated: Haven’t made up my mind or some other reason. If it’s puerh, I likely think it needs more age.

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