German TebievA little #tea diary.
In this thread I will document my tea tasting journey.
I was expecting to start this thread much later, somewhere in May, but then I discovered that I had a sample.
The first one here would be the so-called Gaba (https://en.wikipedia.org/wiki/GABA_tea) Gold tea. In the case of teas, I don't know how to provide an international name, but I will try my best to translate.
I enjoyed the tea, it has the expected intense taste. However, I seem to enjoy Gaba Diamond more.
All the names of #Gaba teas I've seen are unusual compared to classic ones (e.g., Longjing or Jin Jun Mei). However, as far as I know, they are based on other existing teas. The difference is in the fermentation type. It's oxygen-free for Gaba.
While I don't have new teas to taste, I have the ones that I liked and ordered.🙃
I'll write about them.
Today I brewed the 𝙳𝚊 𝙷𝚘𝚗𝚐 𝙿𝚊𝚘 (https://en.wikipedia.org/wiki/Da_Hong_Pao) #tea. On Wikipedia, it's written to be extremely expensive, but there are different kinds, and mine is very basic and not very expensive.
The tea is roasted, and it's the main flavour it has. However, this roast is gentle and fluid. I have another tea which name I couldn't translate, and it's roast is forceful.🔥
The only shēng pu'er (https://en.wikipedia.org/wiki/Pu%27er_tea) in my collection is Simao shēng pu'er. It's straightforward, but the taste and aroma is very fun: apricots halves.
I've recommended Jin Jun Mei #tea (https://en.wikipedia.org/wiki/Jin_Jun_Mei_tea) several times already, but have never shown it. Once brewed, it has vibrant aroma and taste. It's one of my favorite teas.
I am back from vacation, and it’s time to continue the #tea journey.🙂
Today I have a special one. Some time ago, the tea shop where I buy tea wrote a beautiful letter that they could arrange a purchase of the Yue Guang Bai grown on the mother trees. I joined and purchased my humble 50 grams collected in the autumn of 2021. These trees are claimed to be more than 500 years old.
The taste of tea is hospitable and tender. I would recommend it to tea lovers.
The first stop on the renewed #tea road is Sapphire #GABA #Oolong. It is said to be classic GABA with medium fermentation and roasting. And it is just like that. Well-balanced tea with a jam-like sweet aroma.
Yesterday, a #friend of mine visited us. We didn't meet for a few years, and what could I do besides serve him several good teas to taste?😃 So in one teapot I had Tie Guanyin Xiang Hua #oolong, and Lao Dan Tsung Mi Lan Xiang oolong in another.
Also, I've discovered a more visually aesthetic way to photo teas.
Tie Guanyin Xiang Hua #oolong has the confident aroma of a lilac tree. I served it ten times today for the same brew, and it was still in its full presence.
Lao Dan Tsung Mi Lan Xiang #oolong once again has confident but still delicate aroma of the burnt tree. It's very different from the previous oolong I mentioned. But it is still that charming.
Today’s #tea is Lao Cha Tou or “Old Tea Heads”. It’s an unusually looking shu #puer tea, which lasts multiple brews. Also, these heads do not split apart.🙂
However, I don’t understand how good it is because I don’t understand #shu puers at all.🙈
The Xiao Zhong #tea. For me, it tasted like the default black (or red) tea. It was similar to the Ceylon tea I am quite familiar with. The only difference I felt was the prolonged aftertaste. I see it as a good basis for every tea collection.
The Jin Luo Golden Snail #blackTea (or #redTea). This #tea reminded me of my beloved Jin Jun Mei. It has a close eloquent aroma and taste. Maybe if you don’t have either of the named two, I would recommend getting this one, as it's more visually interesting.
A little story about the saucer that I use. It’s a product of the Imperial #Porcelain Factory of Saint Petersburg. The factory is old, 279 years in 2023. During the soviet times, the name was Leningrad Porcelain Factory. Back then, my grandparents bought these dishes, so they are more than 30 years old!😃 The “ЛФЗ” on the bottom refers to the “Ленинградский фарфоровый завод”. I admire how vibrant are the colors, nothing besides the letters tells about the age.
These days, I’ve tried two different shu puerhs: “Golden Buds” Jin Ya shu #puerh and Xiaguan shu puerh. I feel like I am yet to understand the big shu puerhs’ idea.😁
This #GABA opal made from Hong Shui #tea was as good as my beloved GABA diamond. Or maybe I was not that attentive when tasting it to discover any kind of significant difference.🙃
Recently, when talking about the #Xiaozhong #tea, we first identified it incorrectly as the Zhengshan Xiaozhong. No, these two are quite unfamiliar.😅
I didn’t expect that much from Zhengshan Xiaozhong after the previously mentioned, but it turned out to be fascinating. It was the first tea I decided to put in my collection, just feeling its aroma on the first, “technical” flush.
Highly recommend it!
On later brews, I became even worried that I had a sample with chemical enhancement, but the tea I tasted continued to shine. I brewed it so many times that one could think it was a white #tea, but the soft sweet aroma was still in place.
The Da Jin Zhen “Big Golden Needles” black (red) #tea. It has an elegant but insistent and not shrill aroma. Added it to my collection of the desired teas.
Ji Xing shen #puehr. I don’t remember anything extraordinary about this #tea. So I think it was just okay.🙂
#GABA Emerald #tea. Its fermentation is so weak that it turned out to taste like Tie Guan Yin after multiple brewing.😅
Da Yi shu #puehr tea. I can’t say that my not very big understanding of shu puehrs has changed, but at least this one had a little more gentle taste than the previous ones.
The story of Xiao Zhong #tea continues. Now in a Lapsang Souchong fashion.
When talking about Xiao Zhong, @babelcarp shared an article about the Zheng Shan Xiao Zhong. It's described as known as Lapsang Souchong in the West. Well, if you sometimes face a choice between the last two, I warn you to choose carefully.😅
If doing the rude comparison, Zheng Shan Xiao Zhong is a plum juice, while Lapsang Souchong is a drink from stewed prunes.
However, Lapsang Souchong is still cool, and having it in a personal collection would give you a source of interesting experience.
Let me quote the description of the Liu Bao #tea:
> An ancient variety of Hei Cha from the province of Guangxi, which arose long before Shu #puerh. Liu Bao's technology is listed in China's intangible cultural heritage. The aroma of tea is specific, combining shades of mushrooms, wet wood, nut shells, fermented milk products and beets.
The red Dian Hong Mao Feng #tea. In my opinion, it tasted like a slightly milder version of Zhen Shan Xiao Zhong. It might be interesting to have in one’s collection as it has some visual attractiveness.
#GABA Amethyst #tea. Heavily roasted GABA tea differs from its siblings and strongly reminds me of Da Hong Pao. It has some GABA-specific aroma, but not enough to compete with its roast. And if it was the case, I would surely add it to my collection. It would then be the “brutality” tea.
Another interesting characteristic is that leaves do not unwrap on brewing.
Hei Jin Black Gold red #tea. Being a member of Xiao Zhong family, its aroma strongly reminds of Zhen Shan Xiao Zhong. However, its visual glance looks interesting and pleasing, so it’s a good alternative for the fashionable tea lover.🙂
Unfortunately, the photo doesn’t reflect the glance fully.
The Tai Ping Hou Kui “Peaceful Monkey Leader” #tea (https://en.wikipedia.org/wiki/Taiping_houkui). It’s a famous tea, and its fame is a deserved one. The taste and aroma are very gentle however vivid and present, not elusive.
Alishan Jin Xuan #oolong #tea. It’s the one which inspired people to create the milk oolong.🙂 I hoped to be surprised before trying it, and my hopes were granted.
Dian Hong Mao Feng red #tea. I remember this one being a good member of the Dian Hong family.
Also, I came up with an idea to photo tea closely.🙂
Lew Perin@turbobureaucrat Roasted so hard the leaves lose all flexibility? That sounds like a defect.
@babelcarp @tea, hmm, I’ll ask the shop.🤔
@babelcarp @tea, the shop confirmed that this is a defect caused by the excessive roast. They didn’t remove it, as the tea still showed the desired GABA aroma. They also said that in their experience, GABA Amethyst has the most significant roast volatility compared to other GABAs.