174 Tasting Notes

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!

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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!

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drank Tung Ting Vietnam by DAVIDsTEA
174 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.

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drank Ginseng Oolong by DAVIDsTEA
174 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

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Dry Leaf Nose: Refreshing forest air. Woodsy with mushroom notes, cooling.

Liquor: Brown (dark honey type – 2nd flush) clear with a bright, spicy and woodsy aroma.

Flavour: Semi bright with a mild astringency, this Darjeeling captures the essence of the mountain region in which it’s grown. Woodsy, hardwood flavours of fresh mushroom and meadow flowers. Some honey notes with a delicate and fresh earthy character.

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

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drank Decaf Earl grey by DAVIDsTEA
174 tasting notes

Dry Leaf Nose: Classic Earl Grey aroma.

Liquor: Classic Early Grey, but milder.

Flavour: A delightfully satisfying black tea experience with very little caffeine. The liquor has a classic south India black tea profile: sweet with a slight honey note.

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

Would love a decaf version of Cream of Earl Grey…!

I’d drink it all day and every day.

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drank White Peony by DAVIDsTEA
174 tasting notes

Dry Leaf Nose: Sweet aroma reminicient of fresh corn silk and vegetables.

Liquor: Clear, bright liquor with a lovely yellow/green colour and sweet aroma.

Flavour: The liquor has a fresh full flavour, laden with freshly picked and steamed vegetables, corn silk and fine green tea. Unusually round and full for a white tea. There is a hint of incense in the cup that floats above the liquor and lingers on the palate. This is an exceptionally bud filled Bai Mu Dan, which distinguishes it as a very high quality tea. The flavour is affected by these buds as they bring an exceptionally sweet character to the liquor. It is the leaf that brings the corn silk and vegetal notes.

Preparation
185 °F / 85 °C 4 min, 0 sec
Tegan

I just tried this today! So great :D

aimeejp

i loved this one! such a clean taste!

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drank Himalayan Blend by DAVIDsTEA
174 tasting notes

Dry Leaf Nose: A woodsy blend of mountain forest trees, herbs and fresh mushroom. This refreshing blend is reflective of the Himalayan mountains from which it comes – from the rains that pour onto the tea leaves and small branches, to the the air that rushes through the valleys separating Nepal from Darjeeling, the aromas shine through.

Liquor: Golden and Clear.

Flavour: Rich and complex with a definite “mountain air” flavour evoking fine hardwood forests and fresh forest floor growth. The blending of several estates gives this tea its unique and wide ranging character.

Preparation
205 °F / 96 °C 4 min, 30 sec

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Dry Leaf Nose: Malty with chocolate, cinnamon, and vanilla notes.

Liquor: Pale amber colour.

Flavour: Rich, malty chocolate with sweet cinnamon and vanilla notes. Black tea underpins the flavour, while the coconut adds a tropical note at the finish.

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

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Dry Leaf Nose: Vanilla and red rooibos.

Liquor: Red-brown, clear liquor with a true vanilla aroma accompanying the red rooibos nose.

Flavour: Hints of vanilla, supported by the red rooibos.

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

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

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Canada

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http://www.davidstea.com

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