#Tea #TeaSession
@tea

I'm taking a note to analyze this tea on a different occasion once more, however it's likely that this pack is gone irreversibly bad.

As far as I remember it from before spoilage - it is a very opposite of Assamic #HongCha , and less sweet than Japanese ones.

Also, from previous toot you could see that plants are young (less than 50 years overall for island) and thus Jeju teas still wait for their character being found and open for tea lovers.

#Tea #TeaSession
@tea

I've tried few teas made by Osulloc company, which is more famous for their blends. One of them, "Volcanic Rock Tea 511" is my go-to recommendation to taste what could be done in tea blending craft.

But there exist a single source teas, this is one of them. Unfortunately, something happened with what's left and its smell and taste are now different (not in a good way) than before - unnatural medicine note appeared in it recently.

[7/n]

#Tea #TeaSession
@tea

Now, a rarer stuff! :D

"Jeju biologique" - Korean #HongCha made from tea grown on the Jeju island (50 km to the south from the Korean peninsula). ['21, CS].

Jeju is a volcanic island, mostly known as a vacation destination, but there are tea plantations of a Osulloc company there that are very unique due to climate and soils reach in minerals.

[6/n]

#Tea #TeaSession
@tea

"Fruit Aroma" - TongMu village area #HongCha [Spring '22, YS].

Used a chance to continue with a red tea but from other region and thus in a different style, look and taste.

Effectively, it's a #Lapsang with more fruitiness in character.

Don't remember much more than that though.

[5/n]

#Tea #TeaSession
@tea

"Bumble Bee" - another #DianHong [Spring '22, CLT], the same as here https://mammut.moe/@gemelen/109970069912775638

Essence of a Yunnan #HongCha category - it gives you persistent taste for multiple infusions to accompany long evening with friends.

It also was a smooth transition from the previous, more nuanced "Chocolate Milk".

[4/n]

#Tea #TeaSession
@tea

"Chocolate Milk" - Golden Snail #DianHong or Yunnanese #HongCha [Spring '22, CLT]. Got as a freebie with my order from that vendor.

More or less of what you can expect from DianHong - sweet, biscuity smell and taste, thus that name. Not so much in creamy notes, I guess "milk" in the name didn't imply that.

I've got only 6g, so I tasted it once and do not remember all notes well already.

[3/n]

#TeaSession #Tea @tea

Taste-wise this #HeiCha didn't surprise, but it's more my water to blame (and my laziness that prevents me from making a right solution for fermented teas).

With my soft water it's a usual "dark" tea with muted notes of something earthy.

I hope to find my way into HeiCha and Puerhs later on, but at this moment I only could say it's a potent stuff.

[2/n]

#TeaSession #Tea @tea

Taste-wise this #HeiCha didn't surprise, but it's more my water to blame (and my laziness that prevents me from making a right solution for fermented teas).

With my soft water it's a usual "dark" tea with muted notes of something earthy.

I hope to find my way into HeiCha and Puerhs later on, but at this moment I only could say it's a potent stuff.

[2/n]

#Tea #TeaSession @tea

"Dark Bamboo" - #HeiCha in the Anhua style [Spring '17, CLT]

There is some confusion with this tea origin: on the package it's stated "origin: Mengyou, Yunnan", while on the site it becomes one from Guangxi.
Yunnan borders with Guanxi region, but in terms of terroirs these are really different places (especially when exact locations are not mentioned).

Dry leaves smell is intense mushroomy - close to what you find in a cuisine under "wood ear" name.

[1/n]

@tea #Tea #TeaSession

"Autumn Oriental Beauty Tradition" - same cultivar, same county (in the Northern #Taiwan #oolong but now even more aged [August '10, TM].

I intentionally brought it after the younger version, to see how the almost the same tea is aging.

Dry leaves smell is way harder to pick, however it's not a big deal. Being brewed, this aged oolong shows the same strength, while its taste transitioned into more fruity and even woody notes, like a wooden barrel.

@tea #Tea #TeaSession

When brewed, this tea shows its character in a taste of tea too, so it's not just a smell and go.

First infusion left you waiting for something more strong and further ones give it to you: more fruity mouthfeel of medium to light body.

Five or six infusions go unnoticed one from each other, like the single long brewing.

[5/n]

@tea #Tea #TeaSession

"Winter Ultimate Oriental Beauty" - bug-bitten
#oolong of #QinxinDaPang cultivar from Hsin Chu, Taiwan [27 Oct '20, TM], batch of 3kg, as stated by vendor.

From being rarity just by harvest, it's a curiosity of this category.

Dry leaves smell like countryside meadow after a hot day, with additional honey and fruits notes.

[4/n]

@tea #Tea #TeaSession

"Imperial "AAA" Tie Guan Yin", #TieGuanYin of Anxi, Fujian [Spring '22, YS].

Probably, the most fragrant Chinese #oolong I've smelled and tasted by this date.

Even the summer harvest's tea is an aromatic explosion out of the packet.

Spring harvest's tea is an ultimate essence of green, unsmoked oolong that transforms water into very light but floral liquid.

It unfurls a lot and higher teapot with lost of space is recommended for brewing.

[3/n]

@tea
#Tea #TeaSession on Tuesday.

Already known exemplar, just new photos:

#GoIshiCha , see https://mammut.moe/@gemelen/109721574207388367

One of the guests tried this for the first time, but without much commentaries from their side.

I guess it was considered "another good tea" :0

So, next day I took a pictures of all spent leaves in their respected vessels.

[2/n]

#Tea @tea
I use the tag #TeaSession from time to time, so what do I mean by that?

When I drink tea by myself, be it one quick infusion or a prolonged series with one or more tea, it's still not references as such and that's a deliberate choice.

This is like a disclaimer, that session includes some other people, talking, joking, maybe arguments - socializing in other words.

Tea itself could even be not the main theme, but I'm not translating everything.

So, let's have a cup (or more)!

[1/n]

more tea for the tea’s sake ^__^“

#Tea #TeaSession @tea

some #AnjiBaiCha I’ve had from the previous period of my life. this may be either Jade Arrow from Mei Leaf or exposed Zhejiang Anji Bai Cha from Yunnan Sourcing, but I’m not entirely sure which one it is, because the label is missing 🤷

gentle taste of maple syrup slowly descends into the salty pumpkin seed flavor and leaves a pleasant aftertaste, reminiscent of soy milk.

#Tea #TeaSession
@tea

Last but not least, I made three infusions of a #HuangCha to my guest.
Tea itself is already was mentioned here, you may find a post here - https://mammut.moe/@gemelen/109825472193275489

#Tea #TeaSession
@tea

The most prominent smell and taste there is of a something that reminds about dried sour green, very hard and crisp when fresh, apples (say Granny Smith).

For sure, there is more in there, but that what's you catch even in an empty bag after all the leaves are used :)

I had ordered this particular tea from three previous years in a row and all of them are a real treat, be it by myself or in a company.

[5/n]

#Tea #TeaSession
@tea

"Organic Fragrant Jade Pre-Qingming GABA Green Tea", while it originates as a
Taiwanese #lucha (or green tea), additional modern processing makes it something very different. [April '21, TTC]

"what can best be described as oxygen deprived oxidation", or making of a GABA-reach tea, https://en.wikipedia.org/wiki/%CE%93-Aminobutyric_acid, to my senses makes the tea even more fragrant, however shifting what you could expect from green tea to oolong territory.

[4/n]

#Tea #TeaSession @tea

Now to the tea: it's not my first jassid bitten #oolong , but it's likely the most original of them, counting the place of origin.

The plant was hurt, but that lead to the more complex mix of compounds in leaf and thus more intensive and intricate taste in result.

It's already somewhat aged, but still fruity tea with a mix of light notes.

[3/n]