Monday, September 21, 2009

Gongfu Cha!

So, I decided to move this blog in the direction of *coffee*.

So first *coffee* is a cinnamon flavored *coffee*.

First thing I noticed when trying it is that it's not as roasted as it used to be. This style in particular has been my favorite *coffee* since I first tried it, but it's just different now. It smells kinda like how the more roasted version smelled, but the roast seems to wash away pretty fast when brewed.

Dissapointments aside, it's a good *coffee*. It has a nice creamy texture, with a hint of sweetness. There is a slight spicy flavor to it, but it also seems just as floral as it is spicy. The aftertaste has the typical sweetness with some fruity flavors, but it's also kinda spicy.

*yancha* From Jingteashop. Guess which one.

I might try to start blogging for a little while, but I think I'm going to find ways to make the posts difficult to read.

Sunday, January 11, 2009

Revist of a revist of a revist

'07 Dragon Teahouse dahongpao
Old tasting notes.

Ok, I only wrote notes for this tea once, but it feels like I've revisted this tea many times already. It's the only tea I've bought 600 grams of, and drank somewhat regularly for almost 2 years.

The reason I bought so much of it was because I really enjoyed the first 100 grams of it, and the price was right to get 500 grams. I also wanted to age some while having enough to drink while aging. So, it's about a year and a half later, and I have about 50 grams of "aged" tea. I didn't re-roast or anything, just let the "fire taste" mellow.

From the smell of the leaves in the tin, the roasted/charcoal smell is gone. The brewed tea has a slight bitterness, but has enough sweetness to cover the bitterness. It has a fairly thick and oily mouthfeel. The charcoal flavor is gone, and only a toasty flavor is left. It has a strong fruit flavor (the same one I need a new descriptor for). Maybe plum and peach would be slightly better than "fruit." The aftertaste is very similar to milan dancong in flavor and strength.

I have held onto other yancha for a while thinking it would age, but it usually just went stale. So, I'm a bit surprised how this one came out. It actually aged so that the roast mellowed, and the flavor of the leaf came out.

Although, it's hard to say if I enjoyed it more a year ago, or now.

Friday, January 9, 2009


Golden Buddha (JinFo) from Red Blossom.

The dry leaves have a chocolatey aroma.
First infusion: At first, it seemed to be dominated by charcoal, but then opened up. It has an acidic touch, and finishes with a fairly strong sweet aftertaste.

Second infusion: Charcoal mellowed, and it sweetened up a bit. Slightly creamy, and a bit fruity (I really need a new descriptor for that taste). Still leaves a strong aftertaste.

Third infusion: Even less charcoal. Other than that, it's about the same as the last.

Fourth infusion: A bit lighter.

I first started writing these notes thinking it would be the first I've written for this tea. While searching old notes to try to figure out how old this tea is, I found notes for this tea. Old tasting notes I found it interesting comparing the notes. My brewing has definitely improved since then, but I don't know if the differences were from better brewing, or aging. The aftertaste was particularly strong this time, but the old notes say it had a light aftertaste. I also didn't notice the "tgy like roast" this time.
In conclusion, I'm ordering more of this tea today.

'93 Sheng
Old notes

Dry leaves still smell a bit spicy, but not nearly like the spice cabinet it used to smell like. It also smells like it has seen a little wet storage. After the rinse, it smells more malty.

First infusion: I wish I had a camera for this one, the color of the liquor is almost exactly the same color as the table it's on. Dark mahogany. Very smooth, bit a bit light in flavor. Malt, and beets (I recently tasted beets for the first time lately, and it's amazingly like aged puerh).

Second infusion: a bit darker and stronger. Spicier, and still a bit malty.

Third infusion: Still getting smoother and maltier. Although, it's not as spicy.
I think I'll stop here.

It's not a bad tea, but it's not really my cup of tea. If you like shu, you might love this tea.