Golden Lion Assam 1st Flush by Tealyra

Dry leaf aroma: Malty sweet with a hint of pipe tobacco.
Wet leaf aroma: Alfalfa.
Preparation: 1.5 tsp in 10 ounces of water, brewed western style in a ceramic infuser mug.

First/only steeping: 3 minutes at 200 degrees.
Pleasant malty molasses aroma with a beautiful sable liquor. While hot, the undertones are pure malt and molasses. This Assam definitely stays true to its bouquet! As the cup cools, a sugary astringent aftertaste develops. A nice, substantial mouthfeel is present thoughout the cup.

Notes:
This was a delightful Assam to start my day and I hope to be able to keep this one in stock, which is saying something for someone who has so much tea!

Flavors: Malt, Molasses, Sugar

Share this:

2015 Fujian Mao Feng Supreme by Tealyra

Dry leaf aroma: Sweet and grassy.
Wet leaf aroma: Vegetal with hints of spinach and sweetness.
Preparation: 1.5 tsp in 10 ounces of water, brewed western style in a ceramic infuser mug.

First steeping: 2 minutes at 175 degrees.
This Mao Feng is delightfully mellow with a buttery and delicate vegetal taste. I detect undertones of chestnut at the end of the sip, and as the cup cools there are notes of creamy water chestnut.

Second steeping: 3 minutes at 175 degrees.
The second steeping has deleveloped a lovely creaminess and has taken on more of a water chestnut undertone. There is a very slight vegetal tang at the end of the sip.

Flavors: Butter, Chestnut, Vegetal

Share this:

Tea From Vietnam

I’ve placed an order for tea from Vietnam at the appropriately named teafromvietnam.com. So few people in the west get to expereience tea from this region so I am excited for this opportunity to review several delicious-sounding teas! My order includes:

Dragoncloud Green
Fish Hook Green
Golden Lily (Jin Xuan) Milk Oolong
Red Lily Black

These teas come directly from Vietnam, so it might be 2-4 weeks before I receive them. I’ll post reviews as soon as possible, I am looking forward to the experience!

Share this:

Anhui Keemun by Adagio Teas

Dry leaf aroma: Cocoa and malt, with subtle dark fruit notes. 
Wet leaf aroma: Slightly smoky. 
Preparation: Brewed western style in a ceramic infuser mug.

First/only steeping: 5 minutes at 210 degrees. 
Such a delightful mixtures of aromas – cocoa, malt, dark fruit, and a subtle smoky undertone. At first the smokiness scared me after my previous smoky Keemun experience, but this is a sweeter, more subtle smokiness, not a raw in-your-face smoky. The taste is just as complex as the aroma with notes of cocoa, malt, smokiness, prunes, and something I can only identify as a biting spiciness (pepper?). The aftertaste is slightly bitter with a lingering tartness. After the cup has cooled I notice a breadiness to the flavor and the smokiness is weaker.

Notes:
It is somewhat odd to me that this tea hasn’t been reviewed in 3 years on Steepster. C’est la vie! I did a second stepping but was so stuffed up after my husband mowed the lawn that I don’t trust my nose or taste buds to accurately post notes about it. It was good though! I keep calling this tea sultry, it seems to fit.

I am still amazed at how much the same general style of tea can vary. I think this is part of my attraction and I certainly enjoy the discovery of each variation!

Flavors: Bitter, Cocoa, Fruity, Malt, Pepper, Smoke

Share this:

Black Tea Merlot by Vintage TeaWorks

Dry leaf aroma: Black currants with notes of plum and a delicate floral undertone. 
Wet leaf aroma: Very much like the dry leaf aroma – black currants and floral. 
Preparation: Brewed western style in a glass infuser mug.

First/only steeping: 4 minutes at 195 degrees. 
The freshly brewed liquor has a delicate floral aroma. While the cup is hot the dominate flavor is black currants, with hints of licorice, plum and a mild floral note. As the cup cools the floral note disappears and there is a tart aftertaste.

Flavors: Black Currant, Floral, Licorice, Plums

Share this:

Soula Assam 2014 SFTGFOP1 Second Flush Single Estate by Golden Tips Tea

Dry leaf aroma: Malt and hay with a hint of cocoa. 
Wet leaf aroma: Damp hay. 
Preparation: Brewed western style in a ceramic infuser mug.

First/only steeping: 4 minutes at 210 degrees. 
Brisk malty flavor with suggestions of fresh-baked bread and a pleasant brisk aftertaste. As the cup cools the bread-like notes are more prominent.

Notes:
This was my first experience with the Soula estate in India and I quite enjoyed this Assam.

Flavors: Astringent, Baked Bread, Malt

Share this: