bouquet: starting very thick and buttery dense from the start with a huge green wall of steaming veggies like french beans, zucchini and especially slightly grilled eggplant plus a fine herbal layer to it. within later steeps its whole character gets more and more fresh lemony like starfruit which at this point is very similar to its actual upcoming tasting profile.
liquor: this buddy hits quite different notes within its highly mouthwatering juice as its steaming atmosphere did before. in some ways it reminds me a bit of a threesome fusion between an old shou mei with its very tcm herbal character, followed by a very strong sun dried pu-erh buds variation with a citrus lemony profile especial starfruit plus a field flowers dandelion, gentian and marigold kind of vibe and third the typical fresh buttery floral raw sheng-ism to it 😁. within the second infusion a cooling kind of after eight with hints of vanilla and chocolate sensation fills the room around your senses. especially the echo is very vanilla sweet with a certain furry mouth covering feel to it. what i really enjoy about this buddy is its complex unfolding because there is always a transformation and movement within your mouth even after the last sip is done minutes or even longer ago. also its fresh but so deep and buttery character hardly turns bitter in any way - there is a fine and magnificent composed subtle symphony of soft bitter herbal hints here and there but always pleasantly fitting the whole magical atmosphere.
later its fresh and cooling character even gets more distinct - this is exactly that kind of mojo you really enjoy on a hot and humid summer day ~ 🍵💚🍵 cheers everybody & may amazing tea be with you!
This is part 2 of the @bitterleafteas fall 2017 palate tasting set. this time we have rou and ku.
the rou is quite similar to the tian from yesterday. it has the same herbal, cooling qualities to its flavour, but without the sweetness to it. where the tea really gets you is with its mouthfeel, it's thick. there's a lot of body to it, if it had any more you would have to chew it. i haven't quite had something with this much thickness to it.
the ku is a bit... middleish. there's not much that stands out with this one. i'm getting a lot of mineral notes with it, which with the astringency really dries the mouth out. probably my favourite to just sip on its own though.
this definitely would have been better as a 4 way experiment, i think there's a lot of similarities and differences between the teas that you can really only pick up on when you side by side them. it's a fun experiment i'd recommend people try with any 2 teas, the subtleties become apparent between them that may be missed if it's on its own.
my guesses for which is which: xiang is floral, tian is sweet, rou is soft and that leaves ku as bitter. and looking it up i'm 4 for 4 with that. my palate still needs a lot of work with sheng puer, pulling them apart is not one of my strong points. i guess the only thing to do is drink more of them. oh no, how will i manage... #tea#teareview#puer#sheng#chinesetea#chinatea
I don't know if i will be posting my notes because i could not make out anything good in my tastings today and i follow the maxim not to post about bad stuff, or stuff i don't like. so let me know if you want to know anyways.
Do not adjust your sets, you are not seeing double. this is part one of the fall 17 palate set from @bitterleafteas. there are 4 different balls: floral, soft, bitter and sweet. i would have loved to do all 4 along side each other, but i only have 2 tasting cups for consistency. i haven't looked at what the meanings for these are yet, as i didn't want to be skewed (no spoilers!). first up are xiang and tian.
1 ball, 90°c, 30 seconds, 175ml water. notes are from the first 3 steeps.
off the start the xiang is very floral with a lot of peachy notes. quite assertive in its aroma. the tian feels very restrained. it had a much lighter aroma, crisp green beans and... cinnamon?
drinking them, the xiang has much higher astringency than the tian, it also last much, much longer on the mouth. the xiang carries the floral notes over from the aroma and brings in a bit of honey on the finish. the tian is a lot lighter with some sweetness to it. there's a flavour of sugarcane to it with some apricot on the finish.
some observations halfway through: i'm confident that xiang is floral, tian i'm not sure about, it could be soft or sweet. while these are 2 totally different teas they both share a similar base note that is unmistakably sheng puer. they also taste pretty good when mixed together (is that heresy?) well, time to get #teadrunk.