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212 Tasting Notes


Brewed in a Mumyoi-yaki kyusu (oxidationburned mumyoiclay by Shimizu Ken)

First i want to give my thanks to Shimizu Ken for making this wonderful pot. The clay is so compact and “heavy” the surface has been made supersmooth. Retains heat very well! And most important brewes a superb pot of Daarjeeling. The taste compared to the glaspot is astounding.

The tea itself has some qualities of a heavy firstflush like Singbuli clonals, mixed with i dont know what some tangy herbs? :) The flavour is very distinct and quite pleasing, like sweetly bitter. I might order some more of this!

Flavors: Lychee

195 °F / 90 °C 5 min, 0 sec 3 g 6 OZ / 170 ML

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Gong-fu in a celadon gaiwan.

Took up an old habit of brewing sheng whenever i watch The big bang theory. :)
wash/wash/15/15/20/20/30/30 etc

First infusions were light and lemony. @ 30s the infusions started showing their strenght. Some astringancy and a fuller body. This is a mediocre quality sheng, good for every day use. Must do longer steepings to get good strong flavours that i like.

I have about 2 more brewings left of the generous 25g sample from YS, will give it another try next week :)

Boiling 0 min, 15 sec 5 g 3 OZ / 90 ML
Terri HarpLady

Yay for the Big Bang Theory! :)

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170ml Mumyoi Yaki Kyusu

Came home late last Night so only had time for a Quick testbrew of the
new pot.
Retains heat very well, stronger body. Will do a comparisonbrewing later with water
from tetsubin.
New steepster isnt so iphone friendly. :/

Boiling 3 min, 0 sec 3 g 6 OZ / 170 ML

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Brewed in a glazed ceramic pot.

I do think i like the new steepster. :)
The tea is very clean, slight astringancy and perhaps a bit lemony on the aftertaste.
Flowery would be a good description just like the name implies.

Boiling 5 min, 0 sec 6 g 15 OZ / 450 ML

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5.5g / 180ml Kobiwako Kyusu

Sipdown! Down went the last of this exellent tea. Although lacking the minty flavour ivé come to love in japanese blacks it possesed a strong body overflowing with cinnamon and a hint of citrus. Wonderful cultivar.
My journey amongst the black tea of japan will go ever onward. lets see what i can find come summer!

Boiling 1 min, 0 sec

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drank Laoshan Black by Verdant Tea
212 tasting notes

3g / 200ml glaspot
5m @ 100C

Oh dang, these parameters got me the best cup yet. Intense cocoa, light astringancy and a chocolate smell and aftertaste. The finish has slightly ore astringancy. body is smooth and clean, devoid of any “sandyness”? That grainy feeling you sometimes get.
I took a trip to verdants webshop and was this > < close to putting in an order. The campfire and caravan blends seems very nice. Been wanting to try some good high quality blends for some time, also nice to have for guests that doesnt fancy natural teas.
Probalby i will manage to hold out until spring harvest :)…. maybe….

Boiling 5 min, 0 sec

I’ve been drinking Laoshan Black Tea for almost two years and it’s a one tea that I prefer brewed western style a little overloaded at 2-3 minutes. As a staple I add a little to herbal blends like Winter Ginger Sage or my own creations (a little goes a long way).

Dag Wedin

Ah i do prefer to use lots of leaf, but this time i wanted only a single cup :)
I would really like to learn how to make my own teablends :)
I am a bit overzealous when it comes to food containing only natural ingredients.


My local teashop has an herbal wall (all natural) so I’ve made a box of ingredients for blending. There are two spice shops in town too…within walking distance of the teashop that have natural ingredients and are sticklers for freshness. Colorado is big on ‘organic and natural’! So I have tulsi, dry ginger, several kinds of cinnamon, goji berry, burdock root, different citrus peel, I grown and dry my own mint, and other items. I buy organic cocoa hulls also. For tea, I try to buy the best I can afford. I also buy from people who I know have quality tea and who don’t use artificial chemical flavoring. (I have allergies so I’m careful) Most of the time, my blends are used for puerh blending with fruit or herbs or spices. Now and then I’ll get crazy.

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3.5g / 200ml glaspot
5m @ 85C

Comforting, lychee, full bodied and slightly tangy.
Very nice! Loads better then Arya topaz. the only other darjeeling oolong i´ve tried.

185 °F / 85 °C 5 min, 0 sec

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3g / 200ml glaspot
3m/5m @ 90C

First time trying two infusions. The result was adequate, second cup was much lighter but still flavourful. A very clear aftertaste of citrus. Perhaps i will do 6m on second cup and see what happens.
Hopefully i will recieve the newly ordered Darjeeling kyusu made from the natural Sado mumyoi clay (oxidationfired) of sado island, Japan. The Namigaki technique is so wonderfully lowtech and aesthetically pleasing, hopefully it brewes a good pot of darjeeling aswell!

195 °F / 90 °C 3 min, 0 sec

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4g / 220ml yixing
3m @ 85C

First try for a single infusion. Good result, powerful smoth cup with heavy body. Almost feels creamy ^
Sweet hints of honey and potato? Malty with a slight astringancy.
Perhaps i will try 2.5m next time ^
or somewhat less leaf.
Anyways this is a very nice cup. Will have to try gong-fu as well :)

185 °F / 85 °C 3 min, 0 sec

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5g / 360ml Banko-yaki kyusu
2m @ 80C

Mild but sweetly nutty. Classic Yin Zhen flavour.
Just to little leaf. my satsdard amount for 3 infusions is 4g/100ml.
guess for a single infusion i should steep 5g for 3-4m or 7.5g for 2m.
Will have to try! April is soon here for restocking :)

180 °F / 82 °C 2 min, 0 sec

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33yo from gothenburg, Sweden.

Recently discovered japanese black tea and are exploring as many as i can get my dirty teacraving pawn on :)


95+: Permanent residents of my cupboard, restock before they run out so i never have to go without!

90-94: Like the girlfriend that make sure to leave a toothbrush at your place, pretty much lives in the cupboard and i see to it i restock when im out.

80-89 : Good tea that i occasionaly restock.

70-79 : Decent tea that is enjoyable but only restock sometimes.

50-69 : Drinkable but sorry it was a one night stand, no more.

0-49 : Seriously, dont come near me ever again!



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