Tea Reviews | It's All About The Leaf

Posts Tagged ‘Sweet Aroma’

Per Marcus Stout of the Golden Moon: “The four qualities of Dragon Well is the Jade green color, the sweet aroma, the roasted vegetable flavor and the shape of the leaves. The leaves are all hand processed to look like small flat blades.” Once the leaves are wet, they reminded me of cooked greens. The smell is of vegetables, at first I thought I could not get past the smell, but as I sipped I grew more accustomed to the taste of this green tea. If you are a fan of green teas, this is a must try. For me, this tea was a no go. I wanted to appreciate the tea the way Marcus Stout does, but the black tea side of me refused to let me go Green.

You can purchase the Dragon Well – Lung Ching directly from the TeaFrog website.

Ok, so as I embark on my first official tea review, I realize that I have been procrastinating because I felt so much pressure to write a meaningful review that will educate, enlighten and fully describe my experience as I tried this tea. I had to remind myself that even though I have had the pleasure of experiencing hundreds of different teas through my training to become a Certified Tea Sommelier, in the end, my review is still subjective and may be totally different than someone else’s experience with the same tea. I have decided to lessen some of the pressure and just write a straightforward and honest review that hopefully will be useful to others who may be interested in trying this particular tea.

When reviewing a tea, I feel it is important to comment on multiple aspects of the sensory experience, including an analysis of the dry and wet leaf as well as the steeped liquor. I have kept the “technical terms” to a minimum, but I have used some standard industry terminology in describing my experience.

I was very excited to try this tea because I love China green teas and this one is beautiful. The name alone makes it sound quite exciting – Jade Sword – it conjures up images of ancient China and fearless warriors. As it turns out, Jade Sword is Mao Jian, one of my favourite China green teas. One thing I noticed with this sample from Canton Tea Co. is that many of the leaves are quite a bit longer than is usual with this style of tea. The leaf is twisted and the colour is medium to dark green with some downy leaves in the mix. The dry leaf has a mildly floral and sweet aroma.

I used 2.5g of tea to approximately 4 oz of 175 deg water and steeped it for 1 minute intervals. The wet leaves were a beautiful medium green colour and were only partially open after the first steep. The leaves had a sweet and slightly vegetal aroma. The liquor was a pale yellow shade and also had a faint sweet aroma. The taste was beautifully smooth, mildly sweet and coated my pallet with an almost creamy aftertaste that lingered. After one sip of this tea, I was feeling relaxed, calm and at peace.

I was able to steep this tea three times and probably could have gone a little further if I had increased the steep time to 1.5 or 2 minutes. The astringency (dry mouth feel) came through a little more with subsequent steepings and there was even a very slight peppery taste detectible. I am usually a “first steep kind of gal”, and this tea was no exception as the first steep was heavenly. However, I always get as much mileage as I can out of any tea, and this one did not disappoint.

This is definitely a tea I would recommend and will continue to drink myself. On a scale from 1 to 10, I would rate this tea at 8.5. Mao Jian is best enjoyed clear and although it could be paired with something simple like a white cake or even certain cheeses, I prefer to take it all on its own so I can truly indulge in the tranquility that comes with that first sip. Visit the Canton Tea Co. website for more information or to order Jade Sword: http://www.cantonteaco.com/green-tea/jade-sword-green-tea-mao-jian.html.

You can purchase the Jade Sword Green Tea | Mao Jian directly from the Canton Tea Co. website.

White teas are generally early spring pick, young growth leaf, that are picked early in the day.  They are delicately handled, to ensure the leaf is not damaged, and sun dried for short periods, and are minimally oxidized. White teas have very delicate aromas and taste, and need some patience to prepare and appreciate.

This white tea has a classic big leaf with round tight shape.  The leaf is covered with silvery fluffy down, and has a mild sweet aroma.This fluffy down is indicative of proper processing and high quality.  (And proper storage and handling by the vendor.)

The down begs a choice: some classic tea masters advise a very quick rinse with at temperature water prior to brewing, others advise against it. I am going to forgo the rinse – it is purely about cosmetics in this case, to wash away any loose down, so it does not float in the cup.

There are also two schools of thought as to the brewing temperature. Classically, whites are brewed with “warm” water in the 155F-170F range.  Some modern masters advise “very warm’ water in the 170F-180F range, but very short steeps.  My view is that this is a high quality tea, and I will stick with the classic thought which is consistent with the vendors suggestion of 75C/about 165F.

Brewed 1 TBLS of tea (about 5g) in 6oz water @ 168F for 2 minutes in my for green Xing pot. Pale golden in the cup, like a Chablis wine – with a very very small amount of the down floating on the surface.  There is a very delicate aroma of chestnut, with a hint of sweetness.  Dry, refreshing taste, just a small amount of astringency, with a hint of mellon in the aftertaste.

Plump wet leaves unfurl to the classic two leaf shape expected.  These are good looking leaves.

2nd Steep @ 168F for 2:30.  Creamy, smooth on the tongue, more astringency.  This is a most satisfying cup. The flavors are not prominent, more expressions of sweetness, dryness. 

3rd Steep @ 170F for 3:00.  Aroma almost gone, and the flavors an afterimage, but still nicely refreshing.

This is an excellent, high quality, satisfying, white tea.  It is worth the attention to detail it demands.

You can purchase the Silver Needle – Bai Hao Yin Zhen directly from the Canton Tea Co. website. Save 15% right now when you use the code LEAF at checkout!

Oolongs come from primarily 3 regions Fujian & Guandong provinces PRC, and Tiawan. The mainland oolongs tend to have a savoriness to them – some describe this as a buttery feel. The Taiwan produced Oolongs, tend to be more delicate, and have a sweetness to them. Oolongs are teas that undergo a fermentation step during their processing. This process converts between 10% and 80% of the available sugars in the leaf, which produce the unique flavor and aroma characteristics of oolongs. These are some of the most complex, most inviting teas produced anywhere.

This Formosa Oolong Finest from Teafrog is a great example of a Taiwanese Oolong. Short reddish-black leaves with a faintly sweet aroma, with some broken leaf.

1St Steep: 3g (2tsp) tea in 6oz of 190F water, in my for Oolong Xing teapot for 4 minutes. Bright brown in cup, with a pleasantly strong spicy/perfume nose expected from Taiwanese Oolong. Spice with a bit of citrus sourness to the taste, with a nice smooth mouthfeel. The astringency is balanced and the dry aftertaste lingers.

Wet leaf shows good leaf shape, short leaf with a brown green color, and a musky smell.

2nd Steep (190F for 4.5 min) – Still a good spicy aroma, flavor much more balanced, and a slight sweetness to it. There is a bit more dryness to the aftertaste. This is a refreshing cup.

This is an excellent, every day Oolong. If you are looking for a Oolong to try, this is a good one to start with.

You can purchase the Formosa Oolong Finest directly from the TeaFrog website.

This is a herbal blend from Tea forte who describe it as “a rich, chocolate reward, nearly as gratifying as a velvety truffle”. Well, I don’t know if it’s all that but it is very good.

Being a chocoholic I prefer the real thing – dark and melting on your fingers. I’ve been disappointed many times by teas that promise a real chocolate taste and deliver only a hint. I was pleasantly surprised by Coco Truffle; not only by the sweet aroma which with eyes shut could make me believe that it was a mug of hot cocoa rather than tea, but the rich almost milky taste had tons of real chocolate flavor.

The ingredients are listed as cacao, cinnamon, fennel, licorice root, cardamom, ginger, cloves, black pepper. The flavor from the cacao beans was the most pronounced. I suspect that the cardamom gave the tea it’s creamy characteristic but the other spices, fennel and licorice root only came through as an aftertaste. I think that either fennel or licorice root and not both would have been sufficient but overall the combination was a success.

I followed Tea forte’s guidelines and brewed it for 5 minutes in water that was just short of boiling. A second cup made with the same tea bag had very little of the coco flavor left but the other ingredients came through and it was almost like a weak chai. Tea forte’s signature pyramidal tea bags are very elegant looking and the design seems to give the tea plenty of room to steep but they are very expensive at $1 per bag so it’s unlikely I would be buying these regularly but perhaps as a special treat or as a gift.

You can purchase Tea Forte Coco Truffle Tea directly from their website, and in various high-end establishments around the world.