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346 Tasting Notes

60
drank Climber's High by Tealux
346 tasting notes

thank you so much to scribbles for this one!

puerh is a not-so-secret favourite of mine. i love it when tea companies add ingredients and compliment the puerh fermentation technique.

the ingredients of this puerh sound excellent— who doesn’t like saffron, vanilla, cinnamon and cloves? BUT sadly, i don’t taste most of them! i had expected warmth from spice, a vanilla undertone, nuttiness from the puerh… the blend isn’t balanced and so the exceptional ingredients are convoluted: like a paint box where all the colours got mixed together and none of them clear. for the most part i got cinnamon and cardamom.

it isn’t a bad tea, so much as not meeting up to its own standards.

Preparation
195 °F / 90 °C 5 min, 30 sec

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83

opening the bag i discovered a confetti of flowers; petals, even whole whole flower heads. the smell was light and summery, delicately intriguing.

tasting… it is obvious this is a verdant tea creation: i get a more refined caffeine rush but none of the standard stickiness on the tongue (i really don’t know how they accomplish this).

i taste flowers, a hint of a citrus-like note, and a natural sweetness. it tastes clean to me, if that makes any sense. by that i mean i am fairly certain i could drink it all day and not suffer from a caffeine hangover.

i expect this tea will become part of my landscape, my default when i don’t want cream and sugar. nicely done. i wouldn’t call it flamboyant, i would call it comforting and a modern version of traditional.

Preparation
190 °F / 87 °C 5 min, 30 sec

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86

lovely. neither subtle nor robust— aromatic is a better word. fragrant. floral. the tea is clear and light, unimposing, delicate. the olfactory is a crisp fresh star jasmine scent. i have never had teas which such separate and complimentary layers as with verdant teas… the palate and the nose effect are completely separate.

excellent.

Preparation
185 °F / 85 °C 4 min, 30 sec

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83
drank Lime Gelato by DAVIDsTEA
346 tasting notes

this was a very surprising tea. thanks so much to scribbles for including this in our exchange!

the tea base in this blend is a sencha, a tea notorious for going bitter if you aren’t sitting by the timer. the first time i tried it (last night) i watched and waited. today was a gong show and i wasn’t as diligent. guess what? no bitterness. nice!

the next hurtle: lime and yogurt with green tea? um, i really was not certain. the name of the tea is perfect. this tea is a creamy, refreshing, NOT over-citrused blend.

today in victoria it was a scorcher, screaming hot with humidity piled on top. this tea was an excellent reboot! very nice indeed david’s teas, you combined a group of complicated elements and created a very nice brew!

Preparation
195 °F / 90 °C 6 min, 0 sec
scribbles

Don’t know if you tried it cold brewed…is good! Same creamy, subtle tart flavour…

JustJames

i keep meaning to try it cold, but then i run out of patience, lol.

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93

verdant teas, i am concluding, is quite the most staggering company. so much so that i have joined their tea of the month club…

i had a terrible day today. i’ve been in a cast with nerve damage in my right hand for 6 weeks. i don’t do boredom well. a plumbing problem popped up with our bathtub faucet and, after having read the instructions (or destructions as it were) i felt i could adequately play the part of one armed plumber. this was not the case. after a watery version of a fireworks display erupted in our bathroom and i looked like a drowned punk rat (i have a red and black faux hawk) the household water had to be shut off (not great because we have tenants). the problem was eventually resolved, but i still wasn’t happy. i have had this tea on my shopping list for some time and my first order arrived this monday past. i decided to save it for a day just like today. it was a great decision on my part!

this tea has two layers: the palate and the olfactory. both quite separate and at the same time complimentary.

this is the smoothest black tea i have ever had.

the chocolate element is a dark chocolate as opposed to a sickly sweet milk chocolate, the carob blends seamlessly with the cacao. it imbues a warm welcoming feeling to smell it….

now, tasting it is an entirely separate and unexpected experience. while i was smelling chocolate and wildcrafted black tea, i was tasting a very light floral honey flavour. brilliant.

i felt the pick up of caffeine, but i did not feel it the way i usually do…as a stickiness on the tongue. this tea is smooth, aromatic and light but can also be referred to as robust. this tea rounded off my terrible day very nicely!

thank you verdant teas, you have earned both my money and my devotion.

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

I think you really needed a good cuppa! Verdant is fabulous, reading this is torture! (I’m out of all verdant supply and anxiously awaiting for my order to arrive!) Both Laoshan green and black are cupboard staples for me.

JustJames

verdant has made me rethink teas into classifications: western tea and eastern tea. they are so purist in their methods and subtle with their flavourings, their tea translates to priviledge to me, lol. teavana and david’s teas are also excellent…. but definitely not (for the most part) purist. what do you think? you know all the companies involved: is there a differentiation between western and eastern tea? the laoshan chocolate had jasmine rice in it as a baseline! i have never seen that.

TheTeaFairy

Well James, if you get me started, I could probably write a dissertation on the subject! I might PM you later and let you know my very humble opinion, it’s an interesting question, just can’t answer that in 2 words :-)

JustJames

a perfectly reasonable reply, lol!

Lily Duckler

Thank you so much for your kind words (though very sorry to hear about your hand!!)

JustJames

ah, there’s a difference between kind words and true words. i am a loyal fan of your brilliant creations….

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21

much thanks to scribbles for this tea experience!

i really do enjoy puerhs, overall, but this one (to my surprise) was too much for me!

within about 30 seconds of steeping the water in my cup went the colour of coffee and i couldn’t see through the sides of the cup. total steep time was maybe a minute?

very heavy, very dense, heavy stick of caffeine on the tongue. i say this WITH cream in it! as i finished the last few sips i discovered there was an accumulation of syrup about 1/2 centimeter thick at the bottom.

it occurs to me that possibly the cooking process that takes place to form puerh bricks changed the nature of the tea that i usually enjoy so much. this tea company is also very young by my standards, having been established in 2009.

afraid i can’t give much of a taste reference other than the word ‘heavy’…. actually ‘HEAVY’ is more accurate. not sweet. not fruity. no liquor that i could pick up and the nutty flavour that normally accompanies puerhs was also undetectable.

again, not sure if it was the cooking process or the tea quality with one.

Preparation
195 °F / 90 °C 1 min, 0 sec

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84

thanks much to scribbles for sending me this lovely sample in our exchange!

when i popped the bag open blueberry mixed with the clean dry smell of tea and the twang of elderberry immediately came to me. i like a tea where i can see the contributing agents, lol— this blend has whole berries in equal amounts to the tea. the stevia add in makes sugar unnecessary depending on your tastes. it’s interesting because this is so mellow for a black tea, a robust flavour overall, but sometimes black teas are difficult to layer with fruits because they can be overbearing. not so in this case!

lovely with cream, lovely on the second steep as well as the first…. a new favourite from david’s for me. once i finish this sample i will absolutely buy more!

Preparation
195 °F / 90 °C 5 min, 15 sec

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86

i am very new to green tea so my rating will be rather metaphorical and adjectival!

this tea is both simple and complicated concurrently. before i sip it smells like the ocean, reminding me vaguely of nori from when i make sushi in my kitchen. in my mouth it has light curls of smoke that add layers but don’t overpower. sliding to the back of the tongue caffeine asserts itself, the potential for bitterness is there, but doesn’t develop.

the most surprising element appears at this point…. after i have swallowed sweetness comes up from under my tongue. verdant tea…. how did you manage this?

this tea is outstanding. i added nothing to it and will continue to refrain to (high praise from me). i should also say as someone who has worked in customer service for years that the hand written signed notes thanking me and wishing me well truly meant to world to me. classy company, quality product.

Preparation
185 °F / 85 °C 3 min, 30 sec

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82

i did cream and sugar this one. the smell is incredible. the taste (on this first brew)was not what i had hoped it would be. i’m going to chalk that up to possible operator error. i really like a long steep, especially for a robust tea like this one and i think i may have cut off my steep time. thus far i find this to be a god tea, but not a great one as i was expecting…but i hope my mark will be adjusted.

what is interesting about this tea: i have a heavy brown layer visible through my clear tea cup. if i’m judging by bouquet alone then i am absolutely convinced. once it’s steeped: the chestnut has a significant presence! it makes for a very nice, rich, stable base…. an exotic neutral, if you will.

sadly, at the moment i cannot see having this blend without cream and sugar… but that may change. stay tuned!

UPDATE: for reasons i cannot fathom this tea was loads better on the second steep?!! i have no idea what toned down or how i managed it, but the second steep makes aaaaaall the difference. happily, i am increasing my initial rating! again, the chestnut base in this blend is divine.

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

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Profile

Bio

Time For A ReWrite!

A good friend of mine on here kindly asked me to do the Steepster world a favour and list my allergies front and center (fair enough, lol):

-COFFEE … rare, nasty, not even a bit funny if i’m exposed. (call me original)

-ROOIBOOS … is a new appearance. under certain circumstances i’m okay with it (ie if it’s GREEN and paired with mate) but because i have an auto immune disease i try not to poke at things.

*NOT an allergy, but an abnormality that drives my tea buddies bananas, i AM INCAPABLE OF TASTING CARAMEL AND TOFFEE. so i thought i’d list it at the top too. it’s very annoying. they smell great!!?

Hi! I’m James!

I’m a student: double major of human geography and psychology with the intention of chasing a double doctorate. (reading that over it occurs to me again that i must be crazy).

i’m a live and let live sort. i look and see alot of silver linings. my discovery of tea has only served to further that viewpoint. for me tea is art and nuance, watercolours and bold brushstrokes….

swaps are grand things! the element of surprise in a tea swap completely trumps forrest gump’s chocolate box life metaphor, lol.

favourites: french teas dammann freres, mariage freres and nina’s paris especially.

i have recently discovered a german tea company that has romanced me: tea gschwendner (sp?)

mandala teas is brilliant and a company i count on.

justea and tealet are companies i study because of both their exceptional products and and business models, as well as their work with farmers who are TOO POOR for fair trade certification. this is highly relevant to my studies.

90-100 i need more
80-90 i might need more, or it might be a respect vote
below 75? it was likely an oops buy. my evolution into french teas has vastly focused what i like!!

however, i’m always open to trying things.

dislikes so far: guayasa, darjeeling, most peach teas.

Location

Victoria, BC

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