“I realized today that I never got to the third Origins Tea sample which was sent to me a little ways back. Seemed like as good a time to brew it as ever. I hadn’t heard a lot of good things about...” Read full tasting note
“The predominant flavor on this one was a yummy nutty note that transformed into a grains/barley flavor backed with a sweet roast. This is topped by an additional sweetness that went from plummy, to...” Read full tasting note
“My Fibromyalgia is kicking my backside lately, that complaining earlier in the week of being sick alongside the rest of the people in the house, well I have a secret. I don’t get viruses oddly...” Read full tasting note
Oxidation: 15-20%
Origins: Ming Jian Township, Nantou County
Country: Taiwan
Baking Level: Level 5
Elevation: 350 Meters
Harvest: April 2016
An amazing tea. Incredible profile. Dominant bright, sweet floral, and slightly fruity overtones with an almost coffee-like bass note. The roast isn’t nearly as dominant as other roasted teas, and because of that is much sweeter and floral. The roast is pleasing. Coffee-like aromas including creme brulee-like pleasantly-burnt sugars, caramel, and sweet roast tones.
Initial Steeps:
Surprisingly intense floral fruity aroma initially pours from the leaves, settlling into a super sweet scent of caramel and coffee. Sort of like coffee ice cream swirled with caramel. There is thickness to the body of the tea, and the aromatics whip around in your mouth and nose to create a powerful experience here. The fruit and flowers aromatics is definitely really beautiful.
Later Steeps:
Wow, the initial burst of aroma opening from the gaiwan after pouring out the tea is just insane. Somehow it reminds me of being in the midst of a bunch of dessert places at the state fair, surrounded by cotton candy, elephant ears and fried doughnuts. There a candy-like sweetness to the aroma that blends with the roast tones to make some really complex fragrances. Interestingly that burst fades into a more caramel/creme brulee/coffee aroma. There’s a creaminess to this tea. In the back of the mouth – hints of a masculine floral tone. The bottom of the empty cup smells like coffee ice cream. Once again, a big hit of those sweet aromatics with the dynamic shift to deep creme brulee/coffee tones. I can’t get enough of that. This will become one of your favorites because of how dynamic it is, and how complex and subtle this is on so many levels. It really does capture everything you’d want from a roasted tea: bass notes of caramel and coffee with high notes of fruit, flowers, and other perfumed character. The aroma resonates in the mouth for some time.
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