637 Tasting Notes

Nice but tasted all the world like a fall candle (which is not necessarily a bad thing).

Flavors: Pear, Spices

Preparation
205 °F / 96 °C 6 min, 0 sec
Rosehips

You know, I’ve never had this tea, but from your description I can guess exactly what it smells like.

Helena

mmmm… Maple..I wonder what a maple baked pear actually tastes like… sounds like a good fall dessert.

CrowKettle

Yes.. maple baked pear sounds like a nice and simple recipe that even I wouldn’t mess up!

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Does Verdant not do flavoured tea anymore? I guess it’s been a while since I checked out Verdant Tea.. I was on the fence on whether or not to order more, and now the decision has been made for me!

This one is getting on in age too, which was made even more clear to me today after looking at Verdant’s website. I’ve been rotating pots of this with Whispering Pine’s Fujian Black, as both of those are showing signs of wasting away.

I’ll miss this when it’s gone. It’s very smooth and easy to drink. The chocolate and malt notes are emphasized artfully with the additional ingredients, to the effect that it’s smooth and roasty like a genmaicha. It’s main downfall is that it sometimes goes into “dirt” terrain.

Flavors: Chocolate, Dirt, Roasted Barley, Toasted Rice

Preparation
205 °F / 96 °C 3 min, 0 sec
caile

Verdant did stop making blends – this was a good one. You can get the version from Liquid Proust Teas which is based on the same blend and just as good ..or better. :)

CrowKettle

Thanks, caile! Glad to know this blend lives on in another form. Looking forward to ordering more now, and I get to try out another company to boot :)

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Generously provided as a sample by WP many moons ago, I only cracked open this tea in the last little while. There’s somewhat of an evident flavour fade, but the chocolate and malt notes are still distinct. There’s also a bit of honey, although it’s more washed out.

I won’t rate this because of the age, even though the tea is still pretty fine albeit not particularly exciting (to my palate anyways). I’m still in a bored phase when it concerns chocolatey Chinese black teas.

Flavors: Dark Chocolate, Honey, Malt

Preparation
Boiling 3 min, 0 sec

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75

In my experiences the greener varieties of oolong don’t seem to play well with additional ingredients. Some oolong is so light and floral that it tends to make the flavours seem spaced out and buffered instead of well mixed- if that makes sense. This something that inhibits my enjoyment of most “Oolong Chai” renditions.

Peppermint Cream doesn’t really suffer from this problem in so much that it’s more of a milk oolong flavoured mint tea than the other way around. The milkiness adds convincing depth to the cocoa “cream” (more like skim milk), while the airy green quality of the oolong amplifies the fresh breath quality of peppermint. Space is used well here.

It potently evokes memories of crisp fall mornings and that kind of thing. It also resteeps fairly well. My only complaints are the blend’s metallic tendency, and the fact that I don’t like cocoa in my tea.

Flavors: Cocoa, Floral, Metallic, Milk, Peppermint, Sweet

Preparation
180 °F / 82 °C 3 min, 0 sec

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83

I picked this one tea in Ho Chi Minh City/Saigon while on a guided tour through the Vietnam History Museum. There was a tea demonstration and sampling at the entrance, and the only reason(s) I didn’t come out with more tea was because I was suffering from heat exhaustion/dehydration/a three week long stomach bug, and it muddled my senses too much to do math and steal my family’s remaining dong. Man, I was sick beyond words. But tea.

Anyways, I really liked this one in my near-delirious haze, and I like it now that I’m back home. The dry leaf smells delicious. It’s sweet, toasted, slightly malty, and slightly vegetal. A vanilla ice cream in a fancy waffle cone and pineapple fried rice both come to mind. Also, strangely like Golden Moon’s Coconut Pouchong. The flavour has a similar toasty sweet-malt profile with a slight bitter-astringent nip that can be attributed to the ginseng.

I’d probably pick this up again if it was easy and convenient to do so for the aroma alone! It’s just an indicator that I need to explore the world of green tea more.

Flavors: Coconut, Malt, Pineapple, Toasted Rice

Preparation
180 °F / 82 °C 2 min, 15 sec

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60

I don’t have a problem with bergamot and flowers from fruit trees. I could live with and possibly even enjoy it in another tea. The tea base though.. I don’t know what it is but it’s boring and blunt- I wouldn’t be surprised if someone told me it was bancha or Chinese sencha (bane of my flavoured green tea-filled existence).

Or maybe my sample is feeling its age. I’m no expert. All I know is that the resulting combination leads to grass soap in one sip and fruity asparagus in another.

Flavors: Asparagus, Bergamot, Cardboard, Fruit Tree Flowers, Grass, Soap

Preparation
180 °F / 82 °C 3 min, 0 sec

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80

Generously received this sample as a part of my WP order.

Unflavoured black tea is currently resides in the “unfavoured” pile, along with sheng puerh, flavoured green (“sencha”) tea, and honeybush. That’s not to say I dislike those guys, or that I don’t have all-time favourites residing in those categories, but they do get a low priority stamp.

This Ailaoshan black is smooth, has some great flavours, and I can easily drink a whole pot serving, as opposed to a single mug steep and/or a gongfu session. Still, drinking through my black teas right now is a bit of a chore. My most voluminous teas are currently (mostly Chinese) black and rooibos blends, and I’m so very done with all that.

Maybe my tastes will change in the winter. Maybe I need to mix up the black tea section with a little darjeeling. Oh, hum.

Flavors: Caramel, Chocolate, Malt, Pepper

Preparation
Boiling 3 min, 0 sec

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88

After almost a year long hiatus where I drank mostly puerh, black, and green tea, I thought maybe my love for plain white tea would have simmered down. Thanks to OMGsrsly, I can now put my doubts aside.

I love you white tea. I love you so much. the milkiest Milk Oolong, the nuttiest Dragonwell, and the sweetest black dessert tea have nothing on you. Marry me.

Flavors: Cream, Hay, Lemon, Sweet

Preparation
180 °F / 82 °C 3 min, 15 sec

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80

From OMGsrsly, who received some from Sil :D

Sometimes I think tea gets passed along across the world just to die in my cupboard. Hopefully I’ll be able to reciprocate by New Years.

This is a good example of an well-flavored oolong, and is what I wish David’s Long Life Oolong was like- fruity, nutty, and vibrantly juicy. The nuttiness may be my imagination, which is where I thank my imagination because it’s a lovely note. It’s also delicious cooled or chilled.

Flavors: Almond, Floral, Goji, Peach, Pear

Preparation
180 °F / 82 °C 3 min, 0 sec
Sil

haha just glad you were able to try it, and considering it’s age, glad it’s held up!

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Smokey, sour, leathery, wooden barn dweller. I think I’ve enjoyed my cupboard’s shu selection more than my sheng puerh. Sour wood is good but it also gets a little boring after a while?

Flavors: Apple, Leather, Pleasantly Sour, Smoke, Wood

Preparation
Boiling

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Profile

Bio

I started my Steepster loose leaf adventure back in 2012. I can’t say I’m completely new anymore, but I still view oolong as a magical, extraterrestrial creature that unfurls in water.

White teas, roasted/fired green teas, and green oolong varieties are my favourites.

Ingredients/flavours I enjoy (in moderation): anise, caramel, grapefruit, jasmine, lavender, lemon, lime, maple, marshmallow leaves, melon, mint, rose, vanilla.

Ratings:

95-100: A Personal Favourite; I’m never without this tea.

90-94: Great! I’ll try to keep a small amount around.

80-89: Enjoyable; I may buy more at some point.

70-79: Nice, but not something I’d drink often. I may have a few problems with it.

50-69: Something about this tea falls flat for me. Still drinkable.

30-49: This isn’t a particularly pleasant cup.

1-29: …

Location

BC, Canada

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