579 Tasting Notes
Taken with milk, although it doesn’t need it; the tea is creamy enough on its own and the rest of the flavouring is light.
I would’ve preferred a heavier dosage of bergamot, or a brighter, citrus-y base. It does deliver on the vanilla cream puff front, however. I just wish there was more action, which I probably don’t need for paper writing anyways!
Flavors: Bergamot, Cream, Vanilla
Oh, man. I forgot to log this and I finished it weeks ago! Erm, memories.. all alone in the moonlight..ugh.
The marmalade was the most prevalent fixture, and if I over steeped or over-leafed it the bitter citrus-tang became the main (and only) feature. The pistachio was smooth, subtle, but distinct and I enjoyed picking up on it. Toffee wasn’t always a thing, but when it was it was awesome, if a tad light.
I loved the purple base; it’s a particularly dynamic “resteeper” and complimented the marmalade well. It will be missed!
Flavors: Jam, Nuts, Orange
Yes!!! I’m drinking tea today and I’m posting something on steepster. Novelty of the month.
Alas, it’s not a new tea- although, it sort of feels like it because the base is somewhat different in composition. Hello dirt, leather, pepper, citrus zest, and sweat. Goodbye chocolate vanilla spice cake.
All my old favourite are disappearing or changing on me! Time to get back on the tea game. :/
Flavors: Coriander, Ginger, Leather, Orange Zest, Vanilla
This may be the only oolong, at least with Stacy’s steeping parameters, where I enjoy the first steep the most. Usually it takes somewhere between the 2nd-4th.
I’m getting quite a bit of melon and floral butter in this cup- it’s as good of a send off as I could’ve hoped for!
Flavors: Butter, Floral, Melon
I have this mental block where I can’t steep green or white tea in cups and diffusers that were used to steep black tea or flavoured blends. This has seriously impacted the amount of green tea I’ve had since the new year.
This is the first cup of green I’ve had in about three months, which may partially account for the honey-like quality (or maybe it’s fruity syrup). Seriously, nectar of the gods. Like drinking sweet creamy clouds, and crisp flowers (my cup got cold). Marry me, you beautiful green tea.
I’ll rate when I’ve finally recovered from my self-inflicted green tea abstinence. Too much tea giddiness.
Flavors: Cream, Floral, Stonefruits, Sweet
This was probably my favourite guayusa blend; it definitely got me through some rough deadline crunches. I used the last of it this week, and it helped me me slay one final essay (but not the related terrible rhymes).
Mourning the loss of this blend is more than marking the passage of a delicious staple- The Killer’s Vanilla was also a smooth and efficient tool. Guayusa to stay conscious, vanilla to make palatable, lavender for curbing stress, mint to make fresh the rotting husk which is my soul on a deadline.
It’s going to be fun looking into replacements.. if only I didn’t associate the raw taste and smell of guayusa with the nausea of sleep deprivation!
Flavors: Earth, Lavender, Spearmint, Vanilla
This floral, buttery-sweet oolong makes for a particularly floral and buttery jam and nut butter. At the best of times it’s a cup full of scone goodness, but something about the flavouring doesn’t quite do it for me. It’s still an enjoyable tea, albeit one I won’t miss too much.
This is more me saying goodbye to Stacy’s Organic Sparrow Tongue (I will find you again!).
Cue my Beatles-inspired Organic Sparrow Tongue theme song: https://www.youtube.com/watch?v=lgd15XcAzys
Flavors: Butter, Floral, Nuts, Raspberry
I’ve had this a few times now, but I don’t remember the powder sugar being so pronounced.. or there at all. I think it was mostly plum before- now it’s all in with the cashew cake and tangy-sweet syrup. Magic. The kind that’s probably connected to cooler drinking temperature, shorter steep time, etc. Also, paying attention to what I’m drinking.. I don’t know.
This is going to help me not eat the last of the cheesecake in the fridge. Yes it is. The last of the cheesecake was the perfect accompaniment for this tea.
Flavors: Cake, Nuts, Plums, Powdered sugar
The first steep was very vegetal, with a touch of floral and buttery notes. This steep reminded me more of a green tea, than an oolong- I was trying to figure out what steamed veggie this reminded me of (asparagus, maybe)!
That steep, at 4 minutes in 180F, was a little too long for me with the amount of leaves I used, so I cut the second steep down to just under 3 minutes. Now it’s smoother, with my ideal butter to veggie ratio.
So far the third steep is just like the last steep- rich butter and heady florals, with a touch lightly boiled asparagus, and a sweet melon finish.
Flavors: Asparagus, Butter, Floral, Melon