180 Tasting Notes

Dry Leaf Nose: Sweet notes of banana and chocolate.

Liquor: Brown liquor with a sweet and a ripe banana-chocolate nose.

Flavour: Amazing banana cream pie flavour – the chocolate is rich and appealing, while the banana has the ripe taste of those used to sweeten pies and confections. There’s even a hint of that rum-like character you’ll find in ripe banana.

Preparation
205 °F / 96 °C 7 min, 0 sec

Login or sign up to leave a comment.

drank Cocomint Cream by DAVIDsTEA
180 tasting notes

Dry Leaf Nose: Mint and coconut. Sweet and refreshing.

Liquor: Pale yellow and opaque with a minty, coconut-laced aroma. Very refreshing and light

Flavour: A fresh mint flavour, followed by a lingering creamy coconut note.

Preparation
205 °F / 96 °C 5 min, 0 sec
KeenTeaThyme

Haven’t had mint and coconut together. Sounds yummy!

Helena

Coconut milk reminds me of mint for some reason… I drank it straight from the Coconut in Mexico and I still can’t figure out why I think it’s minty :D

Login or sign up to leave a comment.

drank Alpine Punch by DAVIDsTEA
180 tasting notes

Dry Leaf Nose: A blend of rooibos, spice and fruits.

Liquor: Reddish-brown and clear, with a spicy and fruity aroma.

Flavour: Fruity rooibos notes blend well with the apple and spices to give this blend a range of flavours.

Preparation
205 °F / 96 °C 7 min, 0 sec

Login or sign up to leave a comment.

Dry Leaf Nose: Very chocolatey, with tea notes and a hint of chili pepper.

Liquor: Toasty brown colour, with a rich chocolate note and chili background.

Flavour: A rich chocolate flavour with touch of chili that enriches the chocolate and leaves a lingering flavour on the palate. The black tea base adds a sweet, ripe and full bodied note to the cup.

Preparation
205 °F / 96 °C 6 min, 15 sec

Login or sign up to leave a comment.

Dry Leaf Nose: Spicy with a slight coffee note.

Liquor: Light brown and clear.

Flavour: A nice black tea base, supported by subtle coffee notes. This is a lovely and subtle chai/spice blend. Cardamom is especially noted in the tea when steeped for longer periods.

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

Login or sign up to leave a comment.

Dry Leaf Nose: A dark and toasty aroma of roasted rice and roasted tea.

Liquor: Rich pure brown, clear to semi opaque liquor with a dark and toasty aroma.

Flavour: Prevailing notes of toasty rice and grain note. The roasted green tea brings some natural and welcomed bitter notes, while the rice adds a sweet finish that rounds the cup.

Preparation
185 °F / 85 °C 4 min, 15 sec
DaisyChubb

Oh this sounds SO good!

Amariel

Yes, I am quite intrigued by this one too.

astrolito

This is soo good!

Amariel

I wish my stores had gotten this! I really wanted to try this and the black gyokuro and neither are at any of my stores.

Login or sign up to leave a comment.

Dry Leaf Nose: Rich, fresh and refreshing. Classic honey black tea notes with a hint of ripe fruits.

Liquor: An appealing scotch colour, very clear and aromatic with ripe fruit notes and a garden fresh tea aroma of caramel and honey.

Flavour: The overriding notes are delicate yet rich, with a prominent flavour of caramel and freshly manufactured tea leaves – it’s rich, sweet and laden with hints of a delicate medium coloured honey and ripe fruit.

Preparation
200 °F / 93 °C 5 min, 0 sec
Cassie Eng

Absolutely love Gyokuro and will look forward to trying this one soon.

Amariel

Me too, Cassie! It looks delightful!

Login or sign up to leave a comment.

Dry Leaf Nose: Strong notes of jasmine, underpinned with the rich aroma of a classic China black Hunnan type tea.

Liquor: Golden brown and clear – so clear and visually crisp that it almost glows!

Flavour: Jasmine and Hunnan type black tea notes are beautifully balanced in this blend. The jasmine hits the palate nose first, gentle with only the most appealing and sweet, floral jasmine character. Immediately following are rich caramel notes of fine black, very oxidized tea. A delicate wild honey note rises in the background with a hint of sweet garden soil in the finish.The overall has a delightfully refreshing and palate cleansing character that lingers well without overpowering the palate.

Preparation
200 °F / 93 °C 4 min, 30 sec
aimeejp

this one is amazing! i loved it!

Login or sign up to leave a comment.

drank Tung Ting Vietnam by DAVIDsTEA
180 tasting notes

Dry Leaf Nose: Fresh and floral, with a warm and exotic spice note.

Liquor: Light golden green.

Flavour: A prominent floral note permeates through hints of pine and shea butter, the whole of which is complimented by a slightly sweet spice note. The overall mouthfeel is perfectly balanced and the liquor leaves a great ‘oolong glow’ on the palate, awakening the mouth, and leaving it feeling fresh and vibrant.

Preparation
200 °F / 93 °C 5 min, 0 sec
Amariel

This one sounds interesting. I’ve heard a lot of good things about Tung TIngs, and I like oolongs a lot, so can’t wait to try this one!

Crunch Thudbutter

Tastes like rocks. Licking rocks. Don’t like rocks? You haven’t tried this tea.

Taste dem rocks.

Login or sign up to leave a comment.

drank Ginseng Oolong by DAVIDsTEA
180 tasting notes

Dry Leaf Nose: Sweet and lively oolong tea, with ginseng covering the nose.

Liquor: Green with some cloudiness, with an aroma of ginseng leaf and oolong tea.

Flavour: A delicious tea with a great darker jade oolong character (similar to Tie Kwan Yin), complete with piney overtones and slight shea butter notes. The liquor has a rich crisp oolong taste with a strong and pleasing ginseng aftertaste. It lingers well and is excellent for several quality steepings. The first steeping has a very strong oolong character.

Preparation
200 °F / 93 °C 5 min, 0 sec

Login or sign up to leave a comment.

Profile

Bio

Welcome to our Steepster page, where we post sneak peeks, reviews and tasting notes.

Location

Canada

Website

http://www.davidstea.com

Following These People

Moderator Tools

Mark as Spammer