Hello Tea Friends,
Today I will be reviewing an interesting and somewhat traditional Tibetan tea called Holy Flame. This tea is intended to be used as the base for Tibetan Yak Butter Tea (Po Cha) which is consumed daily in Tibet. I have tried some instant mixes for Yak Butter Tea in the past and honestly found them disgusting, though saying that I am not a buttermilk fan in general. I found it to be far too salty and sickly that I couldn’t drink it. Perhaps having it fresh would make a difference but I may never find out. Either way when I saw Holy Flame for sale and the intention for the tea I was immediately interested to try it. I may not have liked Yak Butter Tea but I may like the Sheng base. I also like the idea of drinking something that is common in Tibet and actually what they would drink themselves. Though I have never visited, Tibet has always been a wondrous place in my mind
Opening the packet (which has awesome wrapper art by the way) I can note the Chinese characters for Xiaguan which is a district in China as well as being a town near the Southern end of Yunnan. Primarily speaking this region is very well known for their tea production and have some wonderful teas to boast. The brick is rather dark in colour with a hue of brown, dark brown and dark green colours. I can also note some stems/sticks are present and the leaves are a mixture of sizes as though they were loosely chopped before processing. It smells musty and wooden though subtle with a hint of smoke.
The tea has some steeping instructions on the website.
Use 5-10 grams of leaves and brew with 75-150ml ( 2.5-5oz ) of water at or near boiling. Rinse once for a few seconds. Start with quick steeps under 10s. With each re-steep adjust the steep time to your taste.
My steeping parameters: 100ml gaiwan, 7g leaf, boiling water. I will also rinse the leaf as suggested.
First Steep – 7 seconds
The tea soup is light brown in colour and bares a dry earth and smoke scent.
The flavour is mild in comparison to it’s pungent aroma. There is a smoky taste with some astringency in the after taste that leads to some dryness. Further bowls show an increase of depth and it becomes stronger though not by much.
Second Steep – 7 seconds
The astringency is stronger and now bares a wooden must that somewhat matches the scent. It’s certainly strong and powerful considering such short steeps. The smoke still lingers in the aftertaste.
Third Steep – 10 seconds
This is a more balanced steep in terms of astringency and smoke, either that or my pallet is used to it. However, the dryness has increased in the aftertaste and leaves my tongue almost dry.
Fourth Steep – 15 seconds
The first sip comes across as astringent but it quickly softens into a smoky melody that envelopes my tongue and dances on the taste buds. Also the dryness is still present though not much of an issue.
Fifth Steep – 20 seconds
Even on this steep it’s strong with ever pressing smoke and astringency. Also some sweetness coming through in the after taste.
Sixth Steep – 25 seconds
This is starting to relax in strength but it’s still at a nice level. Smoke and wood with astringency still hang in the aftertaste.
Seventh Steep – 30 seconds
It’s certainly starting to calm down but still has each flavour present.
Eighth Steep – 40 seconds
And the flame burns out. There is little left in this steep apart from subtle smoke, a distance memory of a once lively Holy Flame that burnt bright.
Conclusion: This Sheng packs a pleasant punch with a lot of mouth feel that makes you wonder what each steep will bring. Like the flame of a candle; it burnt brighter and intensified until it inevitably burnt itself out to leave a smoky finish. Alright that is enough fire talk, I will extinguish any more fire based puns before I get on someone’s wick.
On a more serious note, it promised to be a strong tea and it delivered. Not only that but considering I used average leaf weight for minimum steep time it produced eight successful steeps. While this may be cheap and intended to be used as a base tea I like it as it is. It’s very suited for an everyday tea and I know I will end up taking this to work to drink so I can close my eyes with each sip and pretend I’m in Tibet.
Until next time, Happy Steeping!
Here’s the scoop!
Leaf Type: Raw/Sheng Puer
Where to Buy: Crimson Lotus Tea
Description:
This tea is a literal staple of the Tibetan diet. Xiaguan is the largest supplier of tea to the people of Tibet. This brick is cheap and affordable and a great source of energy. It is primarily used to make Tibetan Yak Butter Tea. It is consumed daily with barley powder. These bricks are called “Baoyan” (宝焰) which means “Holy Flame”.
We found these bricks without wrappers being stored in Tibet while traveling there this Spring. We bought what we could and created our own wrappers. This isn’t a fancy tea. It is however unique and cheap. It is meant as a daily drinker for people living in the highlands of the Himalayas. This is a very strong tea. It will be smoky with hay and alfalfa notes. It brews smooth but with bitterness and astringency. It pairs perfectly with yak butter.
These bricks were Tibetan stored since early 2013. The Chinese characters stamped into the face of the brick say Xiaguan (下关).
Learn even more about this tea and tea company here!
DMS Dong Ding Oolong Tea From Siam Tea
Hello Tea Friends,
I got a sample pack of Dong Ding Oolong to try from my last order with Siam Tea and today is the day to try it. Think of it as a random cupboard sample that has been chosen for the potential of greatness.
Opening the packet reveals large brown leaf balls complete with stem that appear whole. They truly are an impressive size! Also though dark they have a nice glossy shine. On sniff-spection I can smell toasted wood with soft, dry smoke.
Steeping Parameters: 5g Leaf, 320ml vessel, 85C water temperature, 3 minute steep.
The resulting tea is golden in colour with a toasted malt scent.
The first few sips reveal a soft sweetness amidst a sour, toasted wood note that lightens to an almost malt finish in the after taste. There is also a slight dryness. The sweetness carries on half way down the cup with a floral quality and lightness. I close my eyes and imagine I’m drinking flowers that were wood roasted. The sourness remains consistent which leaves a mature, sour wood note to dance on my tongue.
This Oolong was very easy to drink and tasted pure, a very nice example of a lightly toasted Oolong. Even at the end of the cup I could taste each flavour individually with just as much character as the first sip. This would make a nice everyday Oolong.
Until next time,
Happy Steeping!
Here’s the scoop!
Leaf Type: Oolong
Where to Buy: Siam Tea
Description:
DMS Dong Ding Blue Pearls Oolong Tea from Doi Mae Salong, north Thailand,rolled, handpicked. Strongly reminiscent of Chinese Wuyi rock Oolong teas, in particular Da Hong Pao Oolong tea.
Learn even more about this tea and tea company here.
Pina Colada Green Tea Blend from Bruu Tea
Our Sister’s Thoughts:
Hello Steeping Friends!
Today I bring you a review from Bruu Tea, a UK based company that ships worldwide and offers an array of their own creative tea blends. Pina Colada Green was one of three tea’s chosen from my Tea Club box that arrived today and is my first taste of Bruu Tea. I find their style rather quirky, as well as receiving three teas (the others being Vietnam OP and Brazilian Blend) I also received a random flag (Somalia), a cocktail umbrella, a party blower and a chocolate coin; needless to say an Olympic theme was in mind with this months package. Either way it made for a nice change to have some personality in a club pack. Pina Colada was chosen as a random tea to review for SororiTea Sisters.
Ingredients: Green Tea, Coconut Chips, Pineapple Pieces and Sunflower Petals.
The packet itself is see through so I can see the blend with ease, as such I can pick out each of the ingredients listed. The green tea itself does have some stems/sticks and is roughly broken resulting in a quick steeping time.
Opening the packed I am hit with pineapple and coconut, more perfumed than soapy *thankfully* and a sweetness that lingers in my nostrils. Pina Colada heaven. (Starts singing “If you like Pina Colada’s, and getting caught in the rain”).
Steeping wise this had some handy instructions on the front for those unsure. It states 1tsp of leaf in 80C water for 2-3 minutes. I did 2 minutes as I indicated earlier that the green tea leaves were quite small and wouldn’t need long, I would hate for it to be bitter.
Once steeped a cloudyish yellow liquid is produced with a mild grass and pineapple scent.
Leaving it to cool slightly I take a sip, it’s subtle in overall flavour despite the strong scent but I can taste the green tea, the pineapple and the coconut. The green tea base is soft, slightly bitter yet buttery (like a Chinese Sencha though I cannot be sure which green tea it is) but behind that is a subtle yet slightly sweet and perfumed pineapple with an ever softer coconut cream in the after taste. I like that I can taste the green tea and it is not overpowered by the fruit.
Half a cup down and it’s slightly dry in the after taste with an increase on perfume; but it leaves such a delicate Pina Colada-esque flavour in my mouth it makes up for them. You can also notice a slight toasting of the green leaves part way down the cup which compliments the blend, making it non too sweet.
Overall I would say I am impressed. On the negative side I thought that it could have been a bit stronger but on the other side I sort of like that it wasn’t, if I have a nice green tea base I want to taste it. Perhaps I can try a double strength next steep and see what happens, or try the 3 minute marker. Either way I know I will be using the rest of this tea up pretty sharpish. Also it gave notes to try this tea iced and I think that just screamed winning idea.
Until next time,
Happy Steeping!
Here’s the scoop!
Tea Information:
Leaf Type: Green Tea Blend
Where to Buy: Bruu Tea
Description:
A Caribbean green bursting with the taste of summer.
Subtly sweet and almost smoky. Green tea drinkers must try and try again…and again. We go cocoNUTS for this beauty.
Learn even more about this tea this tea here
2006 Xinghai Golden Peacock Ripe Pu-Erh Tea from Yunnan Sourcing
Tea Information:
Leaf Type: Pu-Erh
Where to Buy: Yunnan Sourcing
Tea Description:
A classic Xinghai ripe tea produced from the late 90’s until. Xinghai tea factory is the 2nd producer of ripe tea in Menghai town (after Menghai tea factory), and has an excellent “wo dui” fermentation process. Our 2006 Golden Peacock was aged Donguan town in Guangdong. It’s a “Guangdong dry-stored” tea that has already lost it’s “wo dui” (fermented) taste. The tea brews up a deep, dark but clear burgundy-brown tea soup. The taste is sweet with a expansive lubricating taste and feeling in the mouth. Both subtle and complex at the same time, a high quality tea leaf was used, each session lasting many infusions.
Learn more about this tea here.
Taster’s Review:
Hello tea friends!
Whilst sorting (more like rummaging) through my tea cupboards I spotted this tea had been pushed to the back. Probably when I had my aversion to all Pu-Erh tea at the start of the year. I cannot say what made me feel that way but it does happen from time to time, at the moment I dislike Jasmine teas but give it a few months and that will change. Perhaps it has something to do with the change in weather? I digress, this tea was still sealed in it’s sample packet and the words ‘Golden Peacock’ left me with some fascinating images in my mind. That is how I settled on reviewing this tea today. I also want to made a note before I begin that I am not at home while I do this review, I’m at my parents house dog sitting for the day while they go shopping in Birmingham and may not be back until late. I mention this as it changes a few things, I do not have filtered water for an example, nor do I have a self boiling kettle for each steep. At least I bought my tea ware with me in preparation.
Opening the packet is tricky but I do it eventually. Once opened I pull out a large piece of cake which has remained whole despite it’s journey. There are quite a few golden tips present on the outside of the cake and a beautiful shine. Some of the golden tips have downy hairs that I can stroke, as though the Pu Erh were an animal. I don’t know why I decided to stroke it…perhaps the heat is getting with me? Further inspection shows dark brown leaves the colour of old, dark chocolate. The cake remnant bares a soft, dry wood and clay scent.
Steeping Parameters: 220ml Glass Gongfu Teapot. Tea Leaf 12g. Boiling Water. 2 Rinses each of 15 seconds.
First Steep – 15 seconds
Colour is golden orange with a soft clay scent.
Flavour is mild with some sweetness and an earthy, dusky wood tone toward the after taste. The more I drink the more I can define the sweetness to being brown sugar like.
Second Steep – 20 seconds
Still soft with brown sugar and dusky wood tones, but with added dryness.
Third Steep – 30 seconds
Darker though still soft. Less sweet and more musky now, with old wood and dry earth notes that linger in the after taste. Also the tea liquid is dark at this point too, like red soy sauce.
Fourth Steep – 45 seconds
Slightly sour in this steep and the wood is coming through with some cocoa notes. Still dry and mildly sweet.
Sixth Steep – 1 minute
Similar to the previous steep though with more clay and dryness. It reminds me of autumn, the dry, musky leaves crunching under my feet as I walk through a forest. The smells of an autumn forest match this flavour quite nicely.
Seventh Steep – 2 minutes
An increase of musk though still soft and the sourness is slight. Very wooden.
Overall – I found this Shou to be mild and delicate throughout the steeps which made it difficult to describe the flavours. At least it was consistent throughout. I would say this is an everyday Shou for Pu new drinkers or those that prefer softer teas. Personally I like strength and depth in my tea which this just didn’t have, though despite that it was drinkable and pleasant enough. I had some difficulty breaking up the cake piece so I did it by hand in the middle of my steeps, partly to see if it increased strength.
I honestly cut this steeping short, originally I planned on 10 steeps rather than 7. Don’t get me wrong, it really isn’t a bad Shou when it comes down to it; my personal preference is just that and I can’t like them all. I still think that for the price it’s a decent every day Shou for new drinkers and would recommend it for that. If I can be nothing else then at least I’m honest.
Happy Steeping!
Zheng Wei Tie Guan Yin Oolong Tea From Teavivre
Tea Information:
Leaf Type: Oolong
Where to Buy: Teavivre
Tea Description:
Our Zheng Wei Tie Guan Yin (TGY) was plucked in the day before “寒露 (cold dew)”- one of the traditional Chinese Twenty-four Solar Terms . The dry leaves of this tea appear less tender than spring green tea, while it has a richer and long-lasting flower flavor.
(Tips: The tea harvested during the period three days before and four days after寒露 (cold dew) day is called “正秋茶” (means autumn tea, this term differs from “早秋茶”，the early autumn tea).
Learn more about this tea here.
Taster’s Review:
Thank you Angel for a sample of this tea.
I do like Tie Guan Yin and I’m looking forward to trying this one. The website says this was picked in Autumn, October 7th 2015 and offers in depth information into other factors of this particular tea such as garden location, caffeine levels and flavour notes. Well worth a read at the above link if you are truly interested in this tea, it’s always nice to see a website offer so much information on it’s tea.
In appearance the leaves are a mixture of dark green and yellow/green, of which most balls are fairly large in size and appear whole leaf. They bare a grassy and sweet, floral scent.
Steeping Parameters: 7g leaf, 220ml gongfu teapot vessel, boiling water.
First Steep – 1 minute
Tea colour is very light yellow and has a very floral scent.
The first few sips reveal a toasted grass and sweet floral medley that lingers on the tongue. Clean and pure tasting with a buttery elegance. After a few bowls there is a slight dryness in the after taste.
Second Steep – 2 minutes
An increase of sweet flowers but less grass than the first steep. Also I want to point out that the leaves are not fully open. Floral wise it reminds me of gladiola mixed with toasted sweet grass.
A few bowls of this steep show the dryness is still present though still very minimal.
Third Steep – 3 minutes
Another consistent steep but with an increase of depth, more like toasted flowers than fresh flowers at this point. But still very flavourful and light/pure. The dryness has not increased at this steep.
Conclusion: This was a lot more floral than I expected but in a very pleasant way. It’s not too strong but you would have to like floral tea to like this one, you could just appreciate the Oolong side with it if you’re not a huge floral fan. It remained consistent in flavour and rather refreshing which made it easy to drink. Quality overall was good, even in the leaves after use which were without discolouration or holes. I could have taken this tea another steep or two further but I have limited time tonight, but it should save overnight for a lovely morning steep.
This tea exceeded my expectations and was a very nice example of an Autumn Tie Guan Yin. Considering it was last years crop it’s been stored very well and tastes fresh. I imagine this would be lovely on a hot summers day.
Happy Steeping Everyone!