95

Seduced by the glowing reviews of derk, beerandbeancurd, and Leafhopper, I ordered A Different Eighteen (and a couple other teas) from Song. I was already prejudiced in favor of this tea by my prior experience ten years ago with a gifted sample of the Ruby 18 tea from Nantou county that was brought back from Taiwan by a colleague. We were told only “this is the best tea in the World.” It was that tea which initiated my 21st century return to tea-drinking (after years of coffee), and which ultimately led to my joining the Steepster community.

So I happily indulged in a purchase, despite a tea cabinet bulging with recent adventures. My 60g packet is from the June 2024 lot, so can be expected to vary from prior reports. And I certainly have been enjoying it! I steeped 5g leaf in 8oz 205°F alpine spring water (western style in a steel strainer basket) for 60s, successively. And although it’s into dinnertime, I’m unwilling to pollute my taste buds with a meal, lest the tea be less enjoyable. I do not detect any blackcurrent or wintergreen notes at all, but there is plenty of malt, brown sugar, pruny stonefruit, and a nose of malt and mild woodiness. My fifth infusion got away from me and ran just over 4 minutes, producing a beautiful mahogany brew with crystal clarity and not a hint of bitterness or astringency. The flavors are beginning to lighten up, so I’ll stop here. Note that I used almost twice the recommended amount of water in each infusion, but this was not weak tea! I like it as much as the Ruby 18 based “Brandy Oolong” from Tealyra, though this is distinctly a Different Eighteen! So it gets a 95 rating from me. YMMV.

edit 2/28/25: I ran a formal gongfu series across 21 serial 100 ml infusions of 5g leaf in a small porcelain teapot, ranging from 5s to 60s in 205°F water, using a streamlined process and dispensing with the emotional/decorative aspects. The final 18 of those infusions are pictured, starting at top right and going horizontally, to finish at the teapot. I do not doubt that a few more infusions could have been made. These all gave similar flavor profiles and I have nothing further to add from the experience, besides a bit of a caffeine buzz, but it was a worthwhile endeavor!

Flavors: Brown Sugar, Malt, Prune, Smooth, Sweet, Woody

Preparation
205 °F / 96 °C 1 min, 0 sec 5 g 8 OZ / 236 ML
Leafhopper

Ooh, 60 g! I’m jealous!

If you have the tools and time, I’d highly recommend steeping this tea gongfu at least once.

ashmanra

Sounds delightful!

TeaEarleGreyHot

@Leafhopper: Good idea, so… Done! Review above has been amended. I’d done a couple gongfu-style sessions previously, too, though not quite so formally.

Leafhopper

Glad you found it worthwhile! It’s too bad you didn’t get any of the chocolate cherry notes I got in my sample of this tea from Derk, possibly because the harvest is different. Maybe it needs to be aged in a plastic baggy for years …

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Leafhopper

Ooh, 60 g! I’m jealous!

If you have the tools and time, I’d highly recommend steeping this tea gongfu at least once.

ashmanra

Sounds delightful!

TeaEarleGreyHot

@Leafhopper: Good idea, so… Done! Review above has been amended. I’d done a couple gongfu-style sessions previously, too, though not quite so formally.

Leafhopper

Glad you found it worthwhile! It’s too bad you didn’t get any of the chocolate cherry notes I got in my sample of this tea from Derk, possibly because the harvest is different. Maybe it needs to be aged in a plastic baggy for years …

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Life is too short to drink bad tea!
Pan-American: Left-coast reared (on Bigelow’s Constant Comment and Twinings’ Earl Grey) and right-coast educated, I’ve used this moniker & Email since the glory days of AOL in the 90’s, reflecting two of my lifelong loves—tea and ‘Trek.

Now a midwestern molecular biologist (right down to the stereotypical Hawaiian shirts), I’m finally broadening the scope of my sippage and getting into all sorts of Assamicas, from mainstream Assam CTCs to Taiwan blacks & TRES varietals, to varied Pu’erhs. With some other stuff tossed in for fun. Love reading other folks’ tasting notes (thank you), I’ve lurked here from time to time and am now adding a few notes of my own to better appreciate the experience. You can keep the rooibos LoL! Note that my sense of taste varies from the typical, for example I find stevia to be unsweet and bitter. My dislike of rooibos may be similarly rooted in genetics.

I am conversationally friendly but absolutely not here looking for dates or money. Nor to sell anything. If I’ve started to follow you, I don’t mean to be creepy, it only means you posted something I liked reading, or it was about an interesting tea or event. And I’ve recently discovered that the Steepster system only notifies me of new reviews written by people I follow. If you follow me, I won’t assume anything. If I do not follow you, it isn’t a snub—you’re still a good human being!
_______________
Photo with Aromatic Bamboo Species Raw Pu-erh Tea “Xiang Zhu” by Yunnan Sourcing, which is most definitely aromatic!

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Chicagoland-USA

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