Tuesday Tasting: 2016 Little Mountain White Tea from Bitterleaf Teas

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I tasted this tea in my recent video, but since then, I’ve read others’ tasting notes and determined that I got some very different flavors from this one. So I decided to sit down and do a proper tasting, with my own house filtered water and after cleaning my tea ware with some baking soda to make sure there weren’t any old off flavors affecting things. The 2016 Little Mountains are a compressed Shou Mei white tea that I originally received in my anniversary sale order, but that I have since bought more just because I enjoyed them. I’m tasting it in my silver teapot because I tend to enjoy aged white teas more when I’m drinking them out of silver.

I used a 5.4-gram mini-cake in a 140-ml teapot with boiling water. I warmed the pot and then warmed the leaf. From the dry leaf, I got aromas of some sort of sweet baked good. After a rinse, I got aromas of sweetgrass from the wet leaf.

The first steeping, I let this go for a minute, as per Bitterleaf’s suggestion. The liquor was the color of Tokaji wine, a lovely mellow gold. The wet leaf had aromas of fresh, sweet alfalfa, though the liquor itself did not have a lot of aroma. The mouthfeel was thick — syrupy, but not oily — and I got a slightly fruity tartness from the liquor, kind of like a very fresh apricot that isn’t overly ripe. The aftertaste was caramel. Despite this sweetness, I still felt like the tea had an umami quality, almost like it feels sweet more than it actually tastes sweet.

The second steeping was for thirty seconds, and yielded a similarly-colored liquor with a similar leaf aroma as the first, though the liquor had taken on a honey aroma. The mouthfeel was smooth and lubricating, with flavors of almond blossom honey. The third steeping was also for thirty seconds, after which the leaf smelled of honey and fresh hay and the liquor was slightly darker and had the same syrupy texture. The flavor had gotten sweeter, with a flavor similar to chamomile. The fourth steeping, I bumped the time up to forty seconds and got a darker amber-gold liquor with a slightly smoky and herbal aroma from the leaves. It still had the same honey-sweetness.

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The fifth and sixth steepings were for forty-five seconds each and held steady in flavor and aroma. I went up on one minute for the seventh steeping and two minutes for the eighth steeping. By then, I felt like I once again was tasting alliums, perhaps some caramelized onion or leek. After that, I decided to finish by boiling the leaves in a cup of water for about ten minutes. This yielded a very dark infusion with a reddish-brown liquor and a strong flavor that had a bit of bite in the back of my throat. I would probably be less aggressive in the final boil, but all in all, I definitely get more of the sweetness that others have found, so perhaps it didn’t play well with the tap water in the Philadelphia suburbs. If anyone is in the Philly area and has tried this with their tap water, did you get honey or onion soup?

Tea With Friends: Hosting My First Tea Tasting Gathering

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I’ve been running this blog for about five years and have been drinking tea for almost my entire life, and I have hosted my fair share of tea parties. From the late-night, tea and biscuits nights with my friend Rebecca, where we would drink too much Earl Grey, eat Pepperidge Farm chocolate biscuits, and stay up all night watching British comedy, to my ever-so-proper bridal tea, my teas tend to be of the British persuasion. But as I’ve gotten more into tea cultures from around the world, I’ve wanted to try sharing my tea practices with my friends, especially those who have already expressed an interest. So I recently contacted two of my friends who are not seriously into tea, but who have made comments about wanting to learn, to come over and share a tea tasting.

I decided to taste three different teas that I find particularly interesting and that will introduce different types of teaware. I also put out a couple little dishes of nuts and dried fruit, just in case people needed a little to nibble, since we were tasting from about 10 a.m. to noon.

We started with a Rou Gui in my Chaozhou pot, served traditionally in a gongfu style so that I could demonstrate the practice. It was so fun to watch them taste this style of tea for the first time. We talked about aromas versus flavors versus mouthfeel, and they asked a ton of questions. I will say, it was a little difficult to try to avoid steering their perception of the tea, since I’m so used to tasting alone in front of a camera and having to carry the entire conversation, but I really enjoyed getting their perspectives on the tea. They were particularly intrigued that we didn’t need to steep it for a long time, and that the flavor evolved over the different steepings. And when we tasted the rinse at the end of the session, they noticed some flavors that I don’t usually.

Throughout the tasting, we used my Tea Notes pad from Tea Thoughts to jot down notes, and I love how Nazanin has organized the note sheet, with a spot for “Steep Memory,” so that you’re encouraged to connect emotionally with a tea. I also think it helped keep the tasting fun and not too serious.

After the yancha, we moved on to a sort of intermission with the Malawi Antlers tea from Rare Tea Company. I chose this tea in part because the stems will have less caffeine and I know at least one person at the tasting had to be careful of caffeine, but also because it’s a lovely example of how different parts of the tea plant can have different flavors. And it was a good way to demonstrate the use of the gaiwan before I gave each of them their own to play with. They were intrigued that the Malawi Antlers tasted almost more like an herbal infusion than tea because of the lack of tannins, and at least one of them said it was their favorite of the day.

Then, we moved on to the AAA Tieguanyin from Yunnan Sourcing, which you may remember from my recent comparative tasting video. I loved this tea and I thought sharing a really floral green oolong would be a nice contrast to the spicy roasted yancha earlier in the session. I also had each of them steep it themselves with one of my 60-ml gaiwans, so we had a little interlude where we practiced pouring cold water with the gaiwan.

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We ended up spending about two hours tasting tea, talking about it, and just enjoying each other’s company. It was a wonderful way to spend time with friends and share my interests in real life, since most of my tea-related interactions happen online. And it was fun to try out hosting a tasting. I definitely want to try it again sometime!

Tasting Tuesday: 2002 Tai Lian “Kunming Tea Market Opening” Anniversary Raw Puerh from Yunnan Sourcing’s “Intro to Puerh”

Today I’m finishing off the third in my series of raw puerhs from Yunnan Sourcing’s “Intro to Puerh” sampler. This week’s tasting is of the set’s aged raw puerh, which is the 2002 Tai Lian “Kunming Tea Market Opening” Anniversary Cake. I was particularly excited to taste this teas because I’ve been intrigued by aging and the effects of aging on teas. Next, I want to try different years of the same tea, which I happen to have from Crimson Lotus. But on to this tasting.

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I used 7.5 grams in a 120-ml gaiwan with water at 190F. I noticed aromas of henna and caramelized sugar from the dry leaf. I rinsed it and then steeped eleven times, starting with a ten-second steeping and increasing by five seconds each steeping until the last three steepings, which were one minute, ninety seconds, and two minutes. After a rinse, I got aromas of smoke from the gaiwan lid and fruitcake from the wet leaf.

After the first steeping, the gaiwan lid had an almost Lapsang-level of smoke aroma and the wet leaf had a light smoky aroma and some sugar. The liquor was whisky colored and smelled of Islay whisky. It had a medium-light body with no dryness or bitterness and a light fruity flavor. The second steeping started to open up more, with both lid and leaf smelling of smoke and peat. The liquor was slightly darker with a prune aroma. It was still a medium-light mouthfeel with a bit more dryness and the bitterness started coming through. It was a citrus-peel bitterness. The steeping reminded me of fruitcake soaked in good whisky.

By the third steeping, the leaf had started to smell a bit greener, though the lid was still smoky. The liquor was a darker amber color with a smoky aroma. There was more citrus peel bitterness and I noticed the smoke coming through in the flavor more. I could feel some sort of body sensation but couldn’t quite put my finger on what. The fourth steeping brought less smokiness and more fruitcake into the aroma and I felt like the bitterness was evolving. By the fifth steeping, I was noticing a long sweetness behind the bitterness and the sixth steeping brought an interesting bright astringency.

The seventh steeping felt like it had mellowed. I wrote that it’s “just kind of warm and cozy,” with a bright citrus peel flavor and a little tingle. On the eighth steeping, I noticed a bit of anise aroma and a tiny hint of maple in the flavor. I pushed it on the ninth, tenth, and eleventh steepings because I could tell the flavor was starting to fade, but I was still enjoying it. I noticed it mellow into a creamy mouthfeel with flavors of sweet fruits. The tenth steeping had a lovely viscosity to the mouthfeel and a sugar sweetness, but by the eleventh steeping it was obviously done.

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The spent leaves show a slightly varied color, ranging from olive green to tan, with more broken leaves. I found this tea very interesting and I’m really curious to try it again in silver.

Tuesday Tasting: 2014 Yunnan Sourcing Wu Liang Mountain Wild Arbor Raw Pu-erh from “Intro to Pu-erh”

Today, I’m continuing my tasting of the raw pu-erhs in Yunnan Sourcing’s “Intro to Pu-erh” sampler with their single estate raw pu-erh, the 2014 Wu Liang Mountain Wild Arbor raw pu-erh. Once again, this sample is a piece taken off a larger cake, and the sampler includes 25g of this tea, so I can taste it a few times. I tasted it in gaiwan for these notes.

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I used 7.26 grams in a 120-ml gaiwan with 190F water. After warming my teaware, I got aromas of henna, cardamom, and earth off the dry leaf. I did a rinse and then noticed aromas of fruit and woodsmoke from the wet leaf. I steeped this ten times, starting at ten seconds and increasing by five seconds each steeping, until a final steeping of a minute.

The first steeping gave off aromas of woodsmoke, fruitcake, and plums from the gaiwan lid and the wet leaf itself. The liquor was gold with a henna aroma. It had a medium-light body with no bitterness. There was a faint juiciness to the flavor, with initial notes of cardamom and ginger and a peach or apricot aftertaste. The second steeping, the liquor darkened slightly to an apricot color. The wet leaf smelled of green wood smoke and henna and the liquor had a faint fruity aroma. This steeping got a tiny bit of hoppy bitterness started, with some apricots (a blend of dried and fresh). I already started noticing a languid energy to this tea, and the cup had a sweet herbal aroma.

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The third steeping, the liquor darkened a bit more. The gaiwan lid had a henna aroma while the wet leaf had a sandalwood aroma. The liquor had a very balanced smooth bitterness, a lubricating mouthfeel, and an aftertaste of apricots and smoke. The fourth steeping brought out more smoke aromas from the liquor, and a light bitterness on the flavor and additional notes of smoky whisky and sweetness. It had an aromatic herbal finish. By the fifth steeping, I noticed the smokiness fading and the fruit coming forward. I got aromas of fresh, ripe apricots. The bitterness was also fading, with aromatic herbal flavors coming forward and a sweet aftertaste.

The sixth steeping, I started noticing an incense-y aroma off the leaves and a tip-of-the-tongue bitterness that reminded me of grapefruit peel, with a lighter mouthfeel. The seventh steeping have a beautiful balanced bitterness and aromas of incense and fruitcake. By the eighth steeping, I noticed the aromas fading somewhat, though it still had a nice apricot aroma on the liquor. The bitterness was fading, though the fruitiness remained and it had an anise aftertaste. By the ninth steeping, the aromas and flavors were still fading, and by the tenth steeping, it was obviously done.

The wet leaves were an even olive color, with some smaller leaves and buds.

Currently Listening: Talking Tea Podcast

It’s a holiday for my readers in the States and for me, that means a car trip. Which means podcasts. So I thought I’d share a podcast I recently started listening to: Talking Tea. The most recent episode on climate change, bugs, and how it’s affecting the tea industry is fascinating, but the episode that really hooked me was the previous one about how gender and imperialism shaped the marketing of tea to the west and persists in our modern ideas of tea. I mean, give me some 19th-century politics, and throw in some tea, and I’m as happy as a clam.

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The structure of the podcast, at least in as much as I’ve listened to it, is an interview with someone who has a profession that is related to tea in some fascinating way. I’ve listened to interviews with an historian, a tea house owner, a tea and gastronomy educator, a scientist, and a tea culture blogger so far. The guests always have such interesting stories to tell and I thoroughly enjoy learning about some new facet of tea culture or history about which I hadn’t thought before. And the tea and cheese pairing episode inspired me to try my own tea and cheese pairing!

Perhaps the most enjoyable thing about the podcast is host Ken Cohen’s interview style. So often I listen to interviews and my main thought is “Wow, the interviewer really likes the sound of his own voice.” But Ken sits back and lets the guest shine. You almost feel as though you are learning along with him, rather than listening to him teach you by using the guest. And the vividness with which he describes surroundings during the conversation helps you feel like you’re right there with them.

I’ve found so many new people to follow on social media just in the week I’ve been listening to back episodes, and I look forward to much more as we go into a season of travel. And it inspires me to take a harder look at my own passion for tea so that I can try to express it the way he and his guests do. If you’re a podcast listener and looking for something related to tea, I recommend you give his podcast a listen. I found it on the Apple podcast app, but you can find all the ways to listen at the website linked above.

Tuesday Tasting: 2015 Menghai Tea Factory 7542 Recipe Raw Puerh from Yunnan Sourcing’s “Intro to Puerh”

This week, I’m starting a little series where I share tastings from the puerhs in Yunnan Sourcing’s sampler called “Introduction to Puerh.” I got this after my stitch and sip video where I was thinking that I should learn more about puerh. I’ve had really good luck with Yunnan Sourcing’s curated oolong samplers, so I figured they’d do a good job with a puerh sampler. The sampler has six different teas, half ripe and half raw puerh, with examples of each from a classic recipe, a single estate, and an aged sample. The aged samples are both older than fifteen years.

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So on to this tea. The 2015 Menghai raw is a piece taken off a larger cake. I used 7.4g in a 120-ml gaiwan with water at 190F. The dry leaf, as you can see, is slightly broken from the compression into the cake, and has a medium-deep brown color with some lighter bits. It looks to have small leaves. After warming my teaware and the dry leaf, I got aromas of raisins and date bread.

I rinsed the tea and found the wet leaves gave off aromas of dried fruit on the gaiwan lid and damp earth on the leaves themselves. I steeped it starting wth ten seconds and increasing by five seconds each time, for eight steepings.

The first steeping had a light amber colored liquor and sweet malty aromas on the gaiwan lid, sweet and earthy aromas on the wet leaf, and a sweet fragrant aroma on the liquor itself. The mouthfeel was light, with a sweet and herbal flavor. The second steeping, some herbal aromas started coming out of the lid, while the leaf aroma settled into earthiness and a fruitcake and brandy aroma arose from the liquor itself. The liquor was slightly darker and had a rounder mouthfeel, with a spicy flavor reminiscent of alcohol.

By the third steeping, the bitterness started coming through. The lid and leaf aromas had taken on a henna aroma that I associate with raw puerh, and the liquor had a brandy aroma. The flavor had a pronounced but not unpleasant bitterness in the back of the throat with a floral and herbal quality to it, like hops. there was a little dried fruit in the flavor with no astringency and a syrupy mouthfeel.

On the fourth steeping, the bitterness mellowed and moved into the front of the mouth, with an almost umami savory quality to the flavor. The fifth steeping, I noticed more funky earthy aromas from the leaf and a purely bitter, non-sweet flavor from the liquor, with a tiny bit of dryness on the finish. The sixth and seventh steepings held steady with henna aromas and balanced bitterness with a dry finish. By the eighth steeping, it was still the same and I decided to finish the session.

The spent leaves were an even olive-green color and showed mostly broken leaves. I’m excited by this as a really excellent example of the delights of bitterness in a raw puerh, and I’m curious how the other samples compare.

Outings: A Tea Date at Ching Ching Cha

Be sure to check out my giveaway on Instagram, where I’m giving away one of Nazanin’s lovely pomegranate gaiwan pins!

This past weekend, I was lucky enough to finally find the time to meet up with my friend Nazanin from Tea Thoughts. We’d been meaning to meet for tea at a tea house in Washington, D.C. called Ching Ching Cha for a while, so when we both had time this weekend, we jumped at the opportunity. It’s such a unique space, both as a business and the space itself.

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Ching Ching Cha is on Wisconsin Ave. in Georgetown just next to one of the crossings of the C & O Canal. The storefront is shared with a salon upstairs and is rather unassuming. In fact, from the outside, it looks quite dark, and the only sign that there’s a delicious tea house inside is the small chalkboard of specials. When you walk in, there is a corridor with benches that leads into a row of teas and books for sale, and then you turn to see the tea room and the rest of the shop.

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The first thing you notice when you get into the tea house properly is how much natural light it gets. The building has a large skylight to provide entirely natural light in the main area. On one side of the shop is a platform with two low tables and cushions. You’re supposed to take your shoes off before stepping up onto the platforms, so it stays clean. There are also about eight additional tables with chairs. It is small and gets busy quickly, at least on a weekend, so I was glad we showed up right when they opened at 11 a.m.

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Each table has a traditional burner with a pot of water over it. The water stays very hot and is replenished by the wait staff so you can refill your own tea as much as you want. We looked at the menu and each decided on a tea. We both got oolong. Mine was a greener rolled Alishan oolong, while Nazanin got a roasted Phoenix oolong. They both came on a draining tea tray in a traditional clay pot. We were well-versed in the style of steeping, but we saw the staff showing others at the tea house how to steep the tea.

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We also got several plates of shareable foods: dumplings, tea egg, curry puff, and some sweets. All the food was delicious and went wonderfully with the tea, but the tea remained the star of the show.

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My Alishan was very delicate and creamy with a beautiful floral aroma and flavor. It had a silky mouthfeel and almost smelled like a milk oolong, but without the rich buttery notes. I lost count of how many times we steeped, but we sat there steeping and sipping and nibbling over the course of two hours. I had so much fun playing with the clay pot, since I’ve never used one before and I’ve wanted to buy one.

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After we finished and it became clear that the tea was finally exhausted, we paid and moved into the store to browse. All of the teas that they have on the menu were available pre-packaged, though they also have big cans of them stored toward the back of the shop. They also have an impressive array of teaware, ranging in price from just a few dollars to several hundred.

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They also have tea trays for sale that are the same as the ones they use for their service in the tea house, so I bought one, since I no longer have a wooden deck to use as a giant tea tray. I also got a strainer for my sharing pitcher and a cake of pressed dried roses that smells amazing. It was a thoroughly enjoyable outing and one that I highly recommend to anyone who loves tea or knows a tea lover. I know I will be back again, hopefully soon!

Tuesday Tasting: Mystery Oolong from Yunnan Sourcing

This Tuesday’s tasting is a tea I found in my tea cupboard that I cannot link to because I don’t know precisely which tea it is! I know it came from Yunnan Sourcing, in my oolong tea subscription box, and was from Autumn 2018, but beyond that, I have only what I can glean from my eyes, nose, and tongue because I accidentally cut off most of the label when I opened the packet.

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You can see that it is a rolled oolong that has a bit of roast and oxidation on it. The leaves are obviously rolled, but super tightly like some oolongs. I used 5g in a 120-ml gaiwan and steeped it at 190F. I rinsed and then steeped, starting with 15 seconds and increased each steeping by five seconds (except for the seventh and the ninth).

From the dry leaf, I got aromas of pipe tobacco, roasted nuts, and a faint bit of woodsmoke. After the rinse, the wet leaf smelled creamy, with notes of caramel and leather, and just a little cannabis. After the first steeping, the lid of the gaiwan smelled of toasted hazelnuts while the wet leaf smelled of spent firewood. The liquor was a medium amber-gold color and smelled of tobacco. It had a creamy mouthfeel with flavors of browned butter and a maple syrup aftertaste. The empty cup had the aroma of vanilla and wood.

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The second steeping gave a slightly richer color liquor that had more roasted aromas coming through. The lid and leaf both smelled of charcoal while the liquor still smelled of tobacco. The flavor had a bit more tartness or tannin with a bit of mineral dryness and a sweet finish. The mouthfeel was custardy and I got sandalwood on the finish. The third steeping had more sweetness still, with the same roasted and tobacco aromas.

On the fourth steeping, I noticed a cedar smoke aroma. The flavors were much lighter and I noticed I was feeling some body warmth. By the fifth steeping, the aroma seemed to be fading, along with the flavor, but I still noticed a biscuit flavor and a very smooth finish. The sixth steeping brought out charred flavors: charred meat on the aroma and a charred oak flavor, like a whisky. The seventh steeping I actually only steeped for maybe 20 seconds because I forgot to wait for it to steep before straining it. I got more of a meaty flavor, almost like a stew from this steeping.

By the eighth steeping, it seemed pretty done, though I still got that characteristic tobacco aroma, so I did a ninth and final steeping for 90 seconds, which gave the last bits of a smoky, meaty aroma and left me feeling a bit jittery.

Oddly enough, the spent leaf was a deep green color, not brown like the dry leaf and roast would suggest. It was the color of pickled grape leaves. They were still quite shriveled and upon inspecting them closer, there were no fully intact leaves. A final sniff of the leaves brought out aromas of spinach or kale and a light marine aroma.

Perhaps in the future, I would be able to actually identify a tea from such a tasting. Any guesses?

Tuesday Tasting: Storm King Tea Bai Mudan

This Tuesday, I’m finishing off the last of a tea that came as part of a sampler I purchased on Amazon last year from Storm King Tea. I’ve featured other teas from them over the last year, but, as I’ve written before, I’ve had a bit of a difficult relationship with Bai Mudan, or white peony. So I thought it might be a good idea to sit down and actually do a full, detailed tasting to see what I get. Plus, I had the packet out for my matcha experiments, and I had just enough leaf leftover for a gongfu session.

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I brewed 5.5 grams in my 120-ml gaiwan with 180F water. I started on an empty stomach, but the session ended up stretching all day, so I had some food starting with bread and butter after the first infusion.

The dry leaf is a mix of olive-green-to-brown leaves and silvery fuzzy buds. There is an aroma of sweetgrass and fresh hay from the dry leaf. After a rinse, I get an intense white floral aroma off the leaves, which I interpreted as jasmine. I steeped the tea ten times, starting with ten seconds and increasing by five seconds each subsequent steeping.

The aroma of the first steeping was floral from the gaiwan lid with something a bit deeper, and cannabis-like from the leaf itself. The liquor was a medium apricot gold color with a fruity aroma. It had a light juicy mouthfeel and tasted of tannin and fruit, like persimmons, with a creamy undertone. During the second steeping, some apricot fruity aromas joined the floral aromas, with more fruity tannin on the flavors. The second steeping was the only one that almost skewed a bit harsh, tasting a bit like perfume.

By the third steeping, it had calmed down and the floral aromas dominated. It had a less dry mouthfeel and went back to juicy. There was a little tingle on the tongue, similar to what I experience from infusions of very good medicinal herbs. I noticed the aromas had faded a bit on the fourth infusion, and some fresh, raw peachy flavors came through.

I thought the fifth infusion would be the last, but from the fifth through the tenth infusion, this tea held remarkably steady. I did note that the sixth infusion had an aroma that was very similar to “white tea” scented things, particularly one of the GapScents from the 90s (was it “Cloud” or “Heaven” that had green tea as a note?). There was no unpleasant astringency. But by the tenth infusion, while the aroma was still lovely, the flavor was pretty much done. Not bad for a white tea I bought off Amazon on a whim.

Tuesday Tasting: Tea Tasting versus Tea Reviewing, plus Yunnan Sourcing Mengku Grade 3 Ripe Puerh mini tuo cha

Reviews are a cornerstone of many blogging universes, and this blog hasn’t been very different. Some of my most popular posts are reviews (mostly of beauty products), and recently, a large portion of my posts have been tea reviews. But lately, I’ve been thinking a lot about the idea of “reviewing” something like tea, which is so beholden to the reviewer’s personal tastes.

That said, of course I’m going to keep sharing my thoughts on teas I’m tasting. Have no fear. But I think I shall structure my thoughts as tea tastings rather than tea reviews. It may seem a silly distinction, but here is my rationale: flavors that I enjoy, you might not, and vice versa. I think my video on the immensely popular Lapsang Souchong is proof enough of that. So rather than “review” teas that come my way, either as gifts or my own purchases, I shall sit down and do a long tasting session, taking careful notes, so that I can share the impressions I get of the flavors and aromas I get from the tea. Hopefully, that way, it will provide some benefit beyond just “I liked this tea” or “I didn’t like this tea.” And it means that there’s no such thing as a positive or negative review. Just a tasting.

For now, I’m going to be very ambitious and try to do a tasting every Tuesday. And occasionally, I may also post about some topics relevant to tea tasting. I will say, this is my way of becoming more serious about my tea, without taking a formal class, so you should know that I merely have a lot of feelings about tea, rather than any real training. I take my descriptions from my experiences with perfumes, wine, cooking, and other hobbies of mine.

So if you are interested in knowing details of my tasting notes, stay tuned. And if you happen to sell tea and wish to offer up a tea for tasting, let me know through the contact form.

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Today’s tasting is of the 2011 Mengku Grade 3 Ripe Puer mini tuo cha I received as a free sample in one of my recent orders from Yunnan Sourcing. While the tea was provided free of charge, it was a normal sample-with-purchase rather than one provided for promotional reasons.

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I used one 4.7-gram tuo cha in a 120-ml gaiwan with boiling filtered water. I rinsed the tea, and then steeped this eight times, starting at 10 seconds and increasing by five seconds for each steeping, and then finished with a ninth steeping for one minute.

The dry tuo cha is quite compact, with a very subtle earthy scent after being warmed in the gaiwan. Upon rinsing, the leaves released a light aroma of wet earth.

After the first steeping, the gaiwan lid held the light aroma of petrichor and damp earth and the wet leaf itself smelled more strongly of earth. The liquor smelled of mushrooms and was a surprisingly light rosy amber color. The flavor of the first steeping was surprisingly sweet, with notes of Biscoff, brown sugar, and maple syrup.

The second steeping brought out a slightly darker color, like Grade B maple syrup. The wet leaf smelled of forest floor while the gaiwan lid brought out a sweeter woody aroma that took me some time to place. I believe I eventually settled on some sort of aromatic wood or liquorice root. The mouthfeel was noticeably creamy, with a little less sweetness and more fruit. It had jammy apricot notes and custard, so I noted a flavor of apricot tart.

During the third steeping, I was still trying to place the lid aroma. The liquor was much darker and started developing that rich, dark earthy flavor that I associate with ripe puer, though it still had some sweetness. By the fourth steeping, I had placed that the lid aroma was some sort of sweetly aromatic wood, though not spicy like sandalwood. I also noted that the tuo cha had started to noticeably come apart. The sweetness of the liquor had died down a bit, but it paradoxically retained a very smooth chocolatey flavor, almost like milk chocolate without sweetness, or perhaps like Crio Bru brewed cacao.

By the fifth steeping, I was starting to notice a bit of warmth in my body and was feeling rather good. Despite drinking on an empty stomach first thing in the morning, I had no stomach upset. The fifth steeping was the deep, dark color that I associate with ripe puer — almost like coffee — and the aromas were all sweet woods and earth, with some mulchiness in the wet leaf itself. I, very poetically, wrote that the liquor “tastes like the forest on a rainy day.” I then went on to wonder if there was such a thing as “poetic cha qi” and noted that I feel like lounging around like a cat. It had a very substantial, chocolatey mouthfeel and the tuo cha had completely come apart.

The sixth steeping had the same earthy aromas and dark liquor, though the flavors were somewhat muted. The color of the liquor had started to fade again at the seventh infusion, but still had strong earthy aromas and the leaf almost smelled of firewood. The flavors brought forward minerals — iron and salt. The eighth steeping looked very similar to the second steeping, with a little return of that woody sweetness. It was here that I identified liquorice root in the flavor. By the ninth steeping, I decided it was pretty much done, though with some pleasant lingering sweetness.

Upon examining the spent leaf, I noticed a fair amount of sticks. The overall mass of leaf was very dark, with little color variation.