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36 Tasting Notes

95
drank Darjeeling by Mark T. Wendell
36 tasting notes

This is still my #1 favorite tea even though there are so many others that I like. On a day to day basis, this tea is wonderful. I just spent 2 weeks drinking an Assam tea because I ran out of my Darjeeling. It was so good to come back home and have a cup of this fine blend. Love it!!!

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

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95

OK, I was initially disappointed that MTW did not have the Pattabong Clonal Queen this year, being a creature of habit, but I bought a tin of the Singbulli Estate believing that MTW knew what they were doing. I was not wrong. I have been enjoying this tea on many afternoons. Like most First flush Darjeeling’s it has that wonderful combination that puts it somewhere between a green tea and a black tea. They recommend a 4 minute steep, I do five because I like a little more flavor and it can take it without becoming bitter. I let my tea water stand for 3 minutes after boiling to not scald the fine leaves. MTW scores again!

Preparation
195 °F / 90 °C 5 min, 0 sec

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83

I first encountered Nilgiri tea on a visit to the Kerala area of the Blue Mountains in India. I collected some Nilgiri tea there, but when I saw this one on MTW’s site I had to give it a try. This is a really fine tea with nice citrusy notes and something I can’t describe, sort of a plum taste. A medium bodied tea that lends itself to drinking without the need for milk to cut the tannin. I am not a fan of using milk in tea so this one suits me fine. I’ve had it for seven mornings not consecutively, and I really enjoy it’s beautiful difference.

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

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90

I got this Oolong at a Chinese grocery store on Canal St. in New York Chinatown. They have a large variety of Chinese teas sold by weight and I have found them to be very good. I am a great fan of Tung Ting Oolong from Formosa. Formosa (Taiwan) is just across the Formosa or Taiwan strait from Fujian Province where this tea is grown so it’s not surprising that they have a similar taste and history. The Monkey picked Tea Kwan Yin is a light Oolong as is Tung Ting with a semi-rolled style and light oxidation and light firing. To my taste the Tea Kwan Yin is not as floral as it’s Tung Ting cousin. It is a very satisfying tea with some aspects of green tea and some deeper aspects brought out by the roasting. Very enjoyable.

Preparation
185 °F / 85 °C 2 min, 0 sec

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96

OK. I first encountered Tung Ting from Peets Coffee & Tea out in Berkeley California. They have a changing series of teas that they call “Rare Teas”. I bought a 2 oz. tin of Tung Ting and fell in love with it. Since I moved from Berkeley in 2003 Peets has stopped carrying it and I used up the last of my supply. So for any years I’ve been looking for some more Tung Ting. This summer I did a search on the internet and found some Tung Ting and ordered 2 2oz. bags of it.

It is just as I remember it. To do it justice you should have a small purple clay pot and a small purple clay cup. About a half a teaspoon to a 10-12 oz. pot. Water should be allowed to sit a few minutes after boiling. I steep for 2 to 3 minutes before I pour a small amount. As I consume that I pour more a minute or so apart enjoying the increasing flavor and scent until I consume the whole pot and do a second pour on the leaves.

Tung Ting is a green Oolong which when you add the water, the leaves which are whole open up and give off an absolutely ethereal floral scent. The liquor is a light yellow but the combination of the floral scent and the light green taste puts me in another world. The second pour on the leaves is not quite as intense, but still excellent.

Preparation
190 °F / 87 °C 3 min, 0 sec

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89

I have become a kombucha addict. This so far is the best I have found. I love the ginger taste against the tea and sweet-sour background. It usually has a slight bit of fizziness because it is a culture and once capped the cultures produce CO2. I just finished brewing up my first batch using green tea, but it is not nearly a good as the KBBK Red Ginger.

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80

Just finished another fine cup of MTW Dragonwell. I like to drink it out of a small cup to let the pot brew a bit. The first half cup is light and hot and as it cools in the pot it gets stronger. It’s never bitter, it just keeps improving right down to the bottom of the pot. The grassy smell and the pleasant taste are complimented by the wonderful feeling as the tea takes hold and I sit here saying to myself, this is really fine tea and the world is alright. 3 min minimum steep time and proceed from there…

Preparation
195 °F / 90 °C 3 min, 0 sec

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95
drank Darjeeling by Mark T. Wendell
36 tasting notes

It’s hard to believe that I haven’t written a tasting note on this tea yet. This tea has become my favorite tea in the world. It should be admitted that good Darjeeling is at the top of my tea drinking list. I have tried many Darjeelings and I find the first flushes too light for morning tea and many are too coarse producing a cup that can only be consumed with milk or cream added to cut the excessive tannin. In the past I have had to go to the Extra Fancy grade to get a Darjeeling that has the aroma and smooth taste for my daily cup of tea. When I first ordered this tea two years ago I was immediately surprised that it was as fine as any of the Extra Fancy grade Darjeelings that I had bought. It has now become my daily morning favorite.

Preparation
205 °F / 96 °C 4 min, 0 sec

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80

One of my favorite afternoon teas. Dragonwell to me is the king of green teas. This one is very fine. It makes a very substantial cup of beautifully scented and tasty tea. It is my tea of choice if I am working on a project that needs my absolute concentration. A small purple clay teapot with a teaspoon and a half of Dragonwell refilled periodically with hot water takes me through the afternoon. The scent alone is worth the price.

Preparation
200 °F / 93 °C 3 min, 0 sec

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89

Well, I love Jasmine tea particularly in the afternoon where it’s light liquor, subtle taste and indescribable scent waits to rouse you from the afternoon doldrums. I love it just as it is, straight from the pot preferably a Yixing purple clay Teapot which Mark T. Wendell sells. The tea pot makes a real difference.

Preparation
195 °F / 90 °C 3 min, 0 sec

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Bio

I am a retired software engineer living in Puerto Vallarta, Mexico. My avocation is Photography and Tea is something that I LOVE!

Location

Puerto Vallarta, Jalisco, Mexico

Website

http://thenatureofmind.typepa...

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