ChaMei

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Decent cup of tea from a bag. I can detect a slight briskness I assume comes from Assam and I pick up the smell of Darjeeling that I am learning to enjoy. I can see experimenting this with two bags for tea lattes.

I love this. If you like cardamom and lemon (not lemon juice but a true lemon essence that you get from lemon myrtle); if you haven’t tried them together yet, you will be blown away how beautifully these flavours blend. Even if dessert flavours aren’t your cup of tea, beg, borrow or.. well not that bit – try to get a sample of this. If we are lucky, this will be reblended. For me, it’s up there with Sun and Cloud Mist. I have tried hard to dupe my blend of lemon myrtle, lemon verbena and lemon balm but it’s not easy to not have overpowering menthol flavours. Plus lemon myrtle is expensive. Get it all with this blend. Works for me.

Second try. I am over my initial disappointment with how my Numi tea order arrived so I do note sweet berry fragrance from the dry tea bag. I still cut open the paper bag and steep in my Breville tea basket even though some tiny leaves fall through. I did expect a better leaf grade since the website states Flowery Orange Pekoe. I assumed that meant a larger leaf size. I am keeping an open mind though. Especially since I have 97 bags to go.
I taste hibiscus only as if there was no tea. I don’t understand why I didn’t taste it before. Last brew and this, no berry flavour that was detected in the scent. Hmmm, I will figure out how to enjoy this but warning to people, you have to work to like it. Any one who wants to give Numi a fair go with a sample, I have copious amounts of eleven of their teas. I am not known to exercise caution. The web site description was so tantalizing!

It smells like caramel. Yum. The brew alternates between being an earl grey to a dessert tea with caramel sugar flavours. Not exactly cheesecake; more an homage to cheesecake essence. My reviews tend to give way to poetic sentiments when I can’t clearly transcribe what my tongue tastes. Just have to add, I finished the cup over ten minutes ago and my nose is still buried in my mug to inhale the lasting aroma which reminds me of creme brûlée.

No berry flavour at all. Other reviews report evidence of berry and hibiscus but I do not see anything other than brewed leaf. Hope Numi responds to my query if this is normal. Ack, I committed to a box of 100 and I didn’t even get a cardboard box with the original artwork which I really wanted to frame up since they are phasing out this artwork for another design.

I think I like it. Let’s say I don’t hate it but I generally like most teas and herbs. There was a touch of bitterness so I added half a tsp agave syrup but I would prefer to enjoy guayusa unsweetened. I used three “real” (equivalent of 1.5 tsp) scoops for 500ml water in my Breville. I have read it can be flavorful for up to six steepings so that is what I am aiming to do. Steeped twice at 3 min each but my bladder is already full. Think this will take me all day. Anyone know if this cold steeps well? I have never directly cold steeped anything. The brew has always had at least one hot steep before I add tap water and leave in the fridge.

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Reminds me of grape jelly. I like it; I drink it plain and can really savor the bai mu dan through the grape. Resteeped at 190F for 4 min and tastes just as flavorful. As it cools, I pick up more depth in flavor. (wish I had the vocabulary and palate to better articulate). I can’t wait to try it cold.

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Lemon biscuit in a cup.

My first try at this tea. I agree with other reviewers: initially thought CTC was from crushed shipping bag (judged from the state of my Teavivre samples that came too). If 5 min is oversteepped, I’m worried the flavour won’t come through with less time. My mouth is very dry drinking this. I get a sour note which isn’t pleasant. The dry leaves smell absolutely delightful and dessert-ty. My second steep I added one tsp of my own Keemun to keep the flavour going but the cherry vanilla is definitely muted. I tried it straight first, then added left over milk foam from the morning cappucino (could have influenced my dry mouth feel), then I just had to add agave syrup to cut the astringency. Will re-evaluate again with shorter steep.

Roasty flavour reminds me of the roasted rice in genmaicha. Traditionally this should only be twigs; this pouch has broken Bancha leaves as well as twigs. I wouldn’t agree with Adagio’s review about this being coffee-like. Plus since it has fewer leaves, it should have less caffeine. The taste is definitely vegetal, probably because this version has leaves and it has a grain-like, malty taste. This is a dark version of green Genmaicha.

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Leaves smell malty and examining wet leaves, I see tips of bud and a leaf and relatively whole leaves. Taste honeyed tones and it veers more toward a light black than a green, for an oolong. Will add more later but I foresee lots of tastings paired with dim sum.

With agave syrup and a touch of whole milk, this tastes a lot like Thai tea.

I think this tea, so far, is my contender to make bubble milk tea at home. Will add more on my impression after more tastings and comparisons to other Darjeeling teas. Interesting seeing how flavours change processed as a black and as an oolong.

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This tastes like mango more like mango nectar than fresh mango. In fact, it’s so generic “fruity” nectar that if you told me it was apricot nectar flavoured I would believe you. Despite the generic fruit taste, the green tea base – Chinese Sencha – is decent. Nice full mouthfeel. I would use the majority up iced because I generally prefer hot green tea plain despite what my cupboard of 52teas implies.