479 Tasting Notes

75

This tea isn’t half bad. Thanks for sharing it with me CK!

What appeals to me is what many others here considered a flaw of sorts. It’s not an in-your-face dessert tea. The black base is bold and the white chocolate only adds a slight change of texture and a touch of sweetness.
Preparation
200 °F / 93 °C 4 min, 0 sec

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85

I tried this one again today with a longer steep time (8min30sec). This resulted in a much bolder flavor, but I didn’t notice anything particularly different aside from this. I didn’t get any of the coconut-like aftertaste this time around, but I am nearly certain that was caused by the cookies I had last time rather than by the tea.

I shared this brew with my family. My father said it went well with dinner and my sister said it tasted like burnt coffee (she hates coffee and I’m having a heck of a time finding any tea she likes either, so I wouldn’t take her opinion too seriously. LOL)

Preparation
205 °F / 96 °C 8 min or more

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95

It’s a keeper! A really good green tea: smooth ,vegetal, only the slightest bit of astringency. Not much else to say :)

Preparation
170 °F / 76 °C 2 min, 0 sec

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95

I got this tea mostly so that my mother could try it. Of course, I had to sample it myself, but didn’t expect to like it since I don’t like Jasmine. It turns out that it wasn’t as bad as I expected, though I still won’t be purchasing this for myself in the future. The jasmine is subtle, hence why I could enjoy my cup at all. It tastes much like a delicate floral oolong with a creamy vegetal base. I’ve been advised that a second steeping will bring out the pine needle, but I only took a first steeping in a thermos to my parents house (one of the last few times I will be doing this because they are moving this week).

My mother liked it (she loves jasmine), so that is what matters :) She said it is a very calming/relaxing tea.

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65

I had no idea who the double rainbow guy was until I received a sample of this tea from DianeInOz and felt compelled to look up the reference. All I can say is, OMG, there is some weird stuff going on out there, beyond my happy place.

The tea itself isn’t as over-the-top as it professes to be. The peach and apricot don’t come through as strong as they often do in other teas with which they are blended, but they are there and add to the sweetness of the tea. Nevertheless, I have had sweeter honeybush/rooibos blends, so this tea may fall short of double rainbow guy’s expectations.

I wish I could pick up some of the vanilla or caramel notes, but I’m not getting them. It’s rooibos and honeybush with a mild fruity backdrop.

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

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75

I don’t know what’s going on here, but this one tastes identical to the non-apple version. See my tasting note for “Supreme Blue People Oolong.”

I wonder if maybe they put the wrong tea in the package and it really is the same as the other. . .

TeaBrat

ooh, I need to go back there soon. :)

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drank Zhen Qu by Butiki Teas
479 tasting notes

pecan? chocolate? honey? I’m not getting any of these. . .well, maybe the honey, just a little. Honey notes in tea sometimes confuse me and don’t always come through the same. I’ve had a couple of black teas like this one. I call them mushroom teas as that’s all that comes too mind when I taste them. Not quite my cuppa, but not a bad tea. No bitterness or astringency.

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

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85

It’s already a given that I love dark roasted oolongs. The darker and roastier the better.

I was curious about this one, being labeled “dark chocolate” oolong. Obviously, it’s not chocolate flavored, but I wondered how it came upon the name. I did not detect any obvious chocolate notes, but the same hidden sweetness that I find in all dark roast oolongs. Who knows, maybe that is supposed to be ‘chocolate.’ There was however something slightly different in the aftertaste of this tea, but I thought maybe it was my imagination. Something vaguely coconut, possibly caramel (caramel teas tend to leave me with coconut-esque after tastes). I really do not like coconut in tea, at all, ever. I kept drinking my cup to cover the aftertaste and by mid-cup, I didn’t detect it anymore. Either I developed tolerance for it or there was just something funky going on with my senses at the time. Oh well!

Preparation
200 °F / 93 °C 3 min, 0 sec
Whispering Pines Tea Company

You’re most likely getting the caramel notes since you brewed it on the lighter side of things. To intensify the dark chocolate notes, brew 1tsp of leaves in 8oz of boiling water for 10 minutes. A lot of my teas have special brewing parameters or stories that inspired the tea that you should read up on prior to drinking it. http://whisperingpinestea.com/darkchocolateoolong.html

Did you enjoy the cup?

Shelley_Lorraine

ah, yes I did re-read the 10 min recommendation (after I already brewed my cup). I always read tea descriptions (but don’t always remember special instructions!). I especially like the stories you include for yours (I even read the one for Manitou mist to my parents when I brought them a sample ;) ).

I’ve seen teas here and there with super long brewing times recommended, but I’ve always been too afraid to try it. I’ve never steeped a tea for 10min! Even my herbals I keep at 5-7min. But I promise I will try this next time (I have plenty to experiment with).

I left this tea unrated for now because I also wasn’t sure if maybe the two cookies I had eaten previously were messing with my tastes. Of course I enjoyed it as I like roasted oolongs in general, but because of this I have to be picky about deciding which ones will join my regular purchases :)

Whispering Pines Tea Company

:) Good to hear that you’ve been reading the descriptions! I feel like a lot of people miss out on the full experience because they don’t know what the tea was inspired by. Also, when you make The Sleeping Bear Blend, make sure to get a second infusion on it, and wait about 20 minutes between the first and second infusions. The pine flavor will really shine in that second infusion :)

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80

This is the strangest looking tea. The leaves look like little pebbles. After steeping for 3 minutes, only a few of them opened up (I was wondering if that would even be possible :) ) Although most of the leaves remained in their pebbly shells, they produced a flavorful cup (it’s supposed to be good for 4+ infusions, so Im sure the leaves will all open eventually). The smell reminds me of these things that my mother used to buy long ago as a homeopathic remedy for ADHD (for my bro) and anxiety (for the rest of us). I don’t remember what they were called, but they were chewy algae things. I think they were also sold in other forms, but we got the chewy things.

I would hardly recognize this as an oolong if it didn’t say oolong on the package. It has a strong barley flavor, but not the same kind that I associate with many white teas. There is also a recognizable licorice aftertaste just as indicated in the description.

Over all its a good cup of tea, but probably no one I’d have everyday.

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

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95

A Tasty japanese green that meets all my expectations. I love the flavor resulting from deep steamed leaves. I’m not too sold on every-day sencha, but sometimes my wallet is :) Definitely a case of “you get what you pay for.”

Because the leaves are so small, there is residue in the cup. It adds a textured mouth feel that I quite enjoy, although the bottom of the cup of these types of greens is a bit much to handle ;)

Preparation
160 °F / 71 °C 1 min, 0 sec

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Profile

Bio

Name: Shelley Lorraine Limegrover
Location: Wyoming
Occupation: Student and Evil Genius
Ward: 3 Cavalier King Charles Spaniels, 1 Cocker spaniel, 1 super cranky but lovable siamese cat, one bipolar black turkish angora, and my husband’s black and white cat.

Hobbies: Learning, reading books, math, physics (have a degree in it), literature (have a degree in it too), anthropology, traveling, piano, and making TEA, of course (^o^)

Future plans: World domination >-)
Graduate school for Comparative literature (in German, Latin, and Greek) – Update: I’m going to the University of Colorado in Fall 2014!! yay me!

Favorite teas: Kukicha, Green teas in general, aged oolongs, charcoal roasted oolong, taiwanese oolongs, Assam . . .

Don’t like: Genmaicha, Earl Grey, Darjeelings, ginger, coconut, smokey teas (even mild ones), nut flavors, overwhelmingly strong floral flavor (esp. Jasmine), most della derra and adagio teas. . .

My Rating System

100 My happiness absolutely depends on it

95 Will definitely repurchase

85: Might repurchase (teas that depend on my mood)

75 Won’t repurchase (but I would drink it again if offered).

65: meh

45: I reluctantly finished a cup.

15: Couldn’t finish a cup.

I simplified my ratings to single numbers rather than ranges because I can’t precisely compare so many teas with a system more detailed than this.

An unrated tea is most often one that I recognize as having significant notable quality, but that does not suit me personally. Sometimes, I leave teas unrated for other reasons, such as I am undecided or I brewed it wrong, etc.

Note: Boiling temp. barely reaches 200 where I am (and a few times it sticks at 195, I assume due to unexplainable shifts in altitude or the position of the moon. . .aliens?. . .).

Location

Wyoming

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