624 Tasting Notes

A rare Butiki sipdown for me!

This tea is about a year old, so I wasn’t expecting much. I picked it up during our Taste of France swap last year. My best guess is that it came from Fuzzy_Peachkin. Thanks! She hasn’t been around in a while; I hope everything is ok and it’s just a Steepster break.

I brewed this tea gong fu style with boiling water. The first steep smelled sweet and fruity. I picked up notes of pit fruit and either sweet potato or mushroom in the brew. Subsequent steeps were more savory, with just a hint of sweetness. Always a smooth, heavy mouthfeel. It’s ok but it didn’t knock my socks off. It doesn’t seem fair to rate this given that the leaves are so old, but I was not a huge fan when I first tried it 9 months ago either.

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drank Rose Chai by Wissotzky Tea
624 tasting notes

Noooo! I seem to be all out of this! I could have sworn I had a few bags left but now they are nowhere to be found. I suspect my dad of swiping them – he really likes this tea.

So this is a backlog, in that I’m writing from old memory and haven’t had a cup of this in at least two weeks. But I do have a pretty distinct memory of it because I quite enjoyed it. The rose smell of the dry bag is permeating. It’s a very natural scent that’s strong but not overpowering, if that makes sense. Brewed, the flavor is a lovely balance of rose and chai spiciness. My dad and brother both like it with honey. I prefer it plain or with a splash of rice milk. Probably a restock next time I see it in the store.


I love this one! It’s easily one of my favorite bagged options these days.


Me too! I’m glad my family likes it too, but I’m a touch cranky that they drank it all! Wissotzky’s Bedouin Chai is also pretty popular around here. It was my favorite tea before I discovered Steepster and got really into tea. My brother still reaches for it as a first choice.


I’ll have to look for the Bedouin Chai—I don’t think my usual source ever stocks it, but I do see it around occasionally.

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The dry leaf is so pretty! The darkness of the chocolate and the bright red of the saffron really add depth to the medium brown of the rooibos and honeybush. The chiles contribute a strong, spicy smell.

The brew is a medium reddish-brown. There’s a bit of film on the top that I’m not excited about. The chile scent is deeper now, with a chocolate background. The flavor is nummy. Dark chocolate at the beginning of the sip fades into a sharp spiciness. The chile really lingers on the palate. I’m normally not very good with hot spices. The lingering heat of this blend is just on the edge of what I can handle. A bit of rice milk adds creaminess but does nothing to tamp down the spiciness. This is an intense cup for me!

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drank Eggnog Matcha by Red Leaf Tea
624 tasting notes

Sipdown. Thanks for the sample, Red Leaf!

I decided to try this iced today. Cold rice milk + matcha + milk frother. De. li. cious. Vanilla creamy goodness. For about 15 minutes. After that it got grainy. Lesson: drink within 15 minutes of blending.

I wonder if this would be good with coffee. Hot, of course. But I imagine that eggnog matcha + milk would serve nicely in lieu of creamer.

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This is showing its age a bit (over a year, I think), but still decent. Thick mouthfeel, slightly sweet cinnamon mid-sip, and a lingering ginger note. It’s surprisingly competent cold, developing an almost hibiscus-y sweetness in addition to the cinnamon and ginger notes. Not bad.

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I woke up to a sunny and temperate day that just cried out for a springlike tea. I chose this one based on the light, grassy smell of the dry leaf and the fact that I lurve sencha. I made it in my travel mug, so I can’t speak to brew scent or color. The taste was fab though. Reminiscent of freshly cut grass. Perfectly springlike. I look forward to trying this gong fu style.

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Thanks to Angel at Teavivre for sending me a sample of this! I brewed it Western style, 1tsp/8 oz of water. I got three solid steeps. All of them were at 185f.

First steep – about 3 minutes
The brew is a very pale green. It smells fresh and spinachy. Maybe a hint of asparagus. It tastes like butter and spinach. This actually quite reminds me of Obubu’s Kabuse Sencha, which was smooth, creamy, spinachy, and fantastic.

Second steep – about 4 minutes
There’s an unexpected and delightful toastiness here, especially as it cools. However, it leaves my mouth feeling somewhat unpleasantly dry.

Third steep – length of steep unknown, I got distracted
This tastes like roasted spinach. Dry mouthfeel with a mildly sweet, fresh aftertaste.

Overall, I find this wonderfully green and springlike. However, the dryness is detracting from my enjoyment because it undermines the smoothness of the sip.

185 °F / 85 °C 1 tsp 8 OZ / 236 ML

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Many thanks to MissLena for sharing some of this. I originally intended to try blending it with other teas, but ended up just drinking it on its own as an evening tea. Hot, the ginger/sage combo is soothing. Cold, it’s brisk and refreshing. This is a smartly done blend, albeit not a must-have for me. There are just other herbals I like more.


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This smells like ripe, juicy peaches, in an over-the-top way that verges on the artificial. The flavor is peachy with a veneer of tart hibiscus. Or is it hibiscus with a veneer of peach? Either way, it’s very drinkable. Blunt, sweet, simple. Tasty iced. I don’t think of it as particularly exceptional, but then again I made it to the bottom of the mug awful quick.


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The “Flavors” category on this tea’s page lists caramel, cream, mineral, and espresso. I have no idea what folks are talking about. I am not picking up on any of those flavors. Instead, I’m getting honey and roasted rice. The brew is even a light honey color. The first steep reminded me of genmaicha because the roastiness was so dominant. Subsequent steeps were sweeter. Four steeps in all, made western style. Loads of honey goodness. I wonder why my experience of it is so different from everyone else’s. I know tastes differ, but this is a pretty substantial difference. Hmm.

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