Two yanchas today; currently enjoying an aged example from 2015, which feels like a perfect combination of age and youth - very elegant and refreshing, with a perfumed aftertaste that doesn't seem to stop...
I think I'm very far away from understanding whether or not any given tea should be aged, and if so, for how long.
Andrew
What Oolong Are You Drinking
Huang Zhi Xiang again.
Today prepared in my "travel tea set" from Czech potter Petr Procházka. Pot is something like "easy gaiwan" or shiboridashi...I am not sure what is right naming
Today prepared in my "travel tea set" from Czech potter Petr Procházka. Pot is something like "easy gaiwan" or shiboridashi...I am not sure what is right naming
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FL Plum Blossom Alishan, full floral winter harvest tea. The leaves have an enticing pungent high note after the rinse, definitely not to be missed.
This tea is asking for hot water and a neutral vessel but pots still work better than gaiwans in my experience to push the extraction for a thick liquor that without fail brings bright clarity after a mentally demanding week.
This tea is asking for hot water and a neutral vessel but pots still work better than gaiwans in my experience to push the extraction for a thick liquor that without fail brings bright clarity after a mentally demanding week.
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This trip back east I brought some ‘older’ teas to finish thinking I’d be very busy and distracted so didn’t want to bring my best primo stuff. Today I opened a vacuum sealed ‘Mountain Oolong Winter 2016’ from Mountaintea.com. Back then I gave their oolong a try because they’re based locally in Los Angeles area. I remember thinking quality was medium grade, not bad but didn’t blow me away. After opening the pack aroma was strong and fresh, 1st steep pretty nice viscus and rich, 2nd still OK, 3rd fell quickly. Curiously, astringency was super high, leaving my mouth parched. Never had this level of dryness before.
Some weeks ago I also opened 25gram vacuum packed 2017 and 2018 DaYuLing from HY Chen. It was excellent. Vacu-sealing really is great to seal in freshness.
Some weeks ago I also opened 25gram vacuum packed 2017 and 2018 DaYuLing from HY Chen. It was excellent. Vacu-sealing really is great to seal in freshness.
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DigitalSparks
- Posts: 38
- Joined: Thu Aug 11, 2022 10:47 pm
- Location: Louisiana
Anxi Black Dragon Oolong
How was it on its own and compared to excellent Taiwan oolong
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DigitalSparks
- Posts: 38
- Joined: Thu Aug 11, 2022 10:47 pm
- Location: Louisiana
Tasting Notes for Anxi Black Dragon Oolong:
In my experience, the Anxi Black Dragon Oolong proves to be a dependable choice for a daily indulgence. It offers a rich and complex aroma, with the enticing presence of roasted nuts and a subtle hint of sweet caramel. The flavor profile unfolds with similarities to black tea at the forefront, accompanied by gentle roasted undertones akin to roasted almonds. Additionally, a delicate floral note graces the palate, contributing to the overall complexity and appeal of the tea.
The mouthfeel of this oolong is characterized by a medium-bodied texture that coats the mouth with a velvety smoothness. As the tea is savored, a lingering aftertaste emerges, skillfully harmonizing the interplay of sweet and roasted notes, further enhancing the drinking experience.
In summary, I consider the Anxi Black Dragon Oolong to be a reliable companion for daily enjoyment. While it may not possess extraordinary qualities, it confidently stands on its own, making it an excellent choice for those who appreciate the subtle delights of a well-crafted, light-roasted oolong tea. Its reasonable price point adds to its appeal, making it an attractive option for tea enthusiasts seeking a satisfying and economical daily indulgence.
Is that text AI generated?DigitalSparks wrote: ↑Mon Jun 12, 2023 1:22 amTasting Notes for Anxi Black Dragon Oolong:
In my experience, the Anxi Black Dragon Oolong proves to be a dependable choice for a daily indulgence. It offers a rich and complex aroma, with the enticing presence of roasted nuts and a subtle hint of sweet caramel. The flavor profile unfolds with similarities to black tea at the forefront, accompanied by gentle roasted undertones akin to roasted almonds. Additionally, a delicate floral note graces the palate, contributing to the overall complexity and appeal of the tea.
The mouthfeel of this oolong is characterized by a medium-bodied texture that coats the mouth with a velvety smoothness. As the tea is savored, a lingering aftertaste emerges, skillfully harmonizing the interplay of sweet and roasted notes, further enhancing the drinking experience.
In summary, I consider the Anxi Black Dragon Oolong to be a reliable companion for daily enjoyment. While it may not possess extraordinary qualities, it confidently stands on its own, making it an excellent choice for those who appreciate the subtle delights of a well-crafted, light-roasted oolong tea. Its reasonable price point adds to its appeal, making it an attractive option for tea enthusiasts seeking a satisfying and economical daily indulgence.
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DigitalSparks
- Posts: 38
- Joined: Thu Aug 11, 2022 10:47 pm
- Location: Louisiana
About 30% I guess, I write the tasting notes as I am drinking the tea, plug in the data and have an AI dress it up so that it reads a little more lively than me trying to make something sound interesting.
I generally hit 5 points in my notes, ranging from
1. Appearance
2. Aroma
3. Flavor
4. Mouthfeel
5 Overall feelings about the tea
Generally, I do about 3 or so sessions adding or subtracting from the notes as I get more familiar with the material. Writing isn't my strong suit, well colorful writing anyway, I tend to be dry and uneventful, so for kicks, I toss all the info into an AI and if I like what comes out, I keep it, if not I recycle until it's acceptable.
I generally hit 5 points in my notes, ranging from
1. Appearance
2. Aroma
3. Flavor
4. Mouthfeel
5 Overall feelings about the tea
Generally, I do about 3 or so sessions adding or subtracting from the notes as I get more familiar with the material. Writing isn't my strong suit, well colorful writing anyway, I tend to be dry and uneventful, so for kicks, I toss all the info into an AI and if I like what comes out, I keep it, if not I recycle until it's acceptable.
@DigitalSparks thought so. The whole bit felt a bit out of character/place. But I guess in the near future that won’t be as easy to identify any longer…
I prefer your own quirky unique text to the flat forced sounding AI generated one. For me, half the fun of posting is being creative with words, sentences, paragraphs and finding descriptions that best reflect and highlight the experience.DigitalSparks wrote: ↑Mon Jun 12, 2023 7:19 amAbout 30% I guess, I write the tasting notes as I am drinking the tea, plug in the data and have an AI dress it up so that it reads a little more lively than me trying to make something sound interesting.
……..
Generally, I do about 3 or so sessions adding or subtracting from the notes as I get more familiar with the material. Writing isn't my strong suit, well colorful writing anyway, I tend to be dry and uneventful, so for kicks, I toss all the info into an AI and if I like what comes out, I keep it, if not I recycle until it's acceptable.