34 Tasting Notes
Inexperienced oolong drinker – especially Taiwanese roasted oolong – here. This one is startlingly complex in that the flavor and scent varies more than I assumed, but if I were a more experienced tea drinker, I’m sure I’d be able to sense more than I did. This review is based on the first cup I brewed.
The aroma of the dry leaf is seaweed and ocean, like gyokuro, one of my favorite kinds of teas, so I took pleasure in sniffing the leaves. Meanwhile, the aroma of the wet leaf smells of grilled brussel sprouts (wish I could put that in “flavors”), or some other bitter vegetable. The liquor is light gold; creamy; and light-bodied, yet flavorful; and has an intensely floral and woody aftertaste.
Thank you, Geoff and Max, for this wonderful sample!
Flavors: Cream, Flowers, Ocean Breeze, Seaweed, Wood
The aroma of the dry leaf is pleasantly floral and also smells creamier after being steeped. The liquor, a pale yellow, is full-bodied and rich with a peachy flavor that reminds me of eating freshly peaches in the summer. In this regard, it is evocative of sunshine with a “just right” intensity. The liquor’s texture is clear but becomes just a little creamy after sitting in the mouth for a few seconds. This tea has a tart aftertaste; the peach lingers for in a minute in the mouth.
Flavors: Cream, Flowers, Peach
A full-bodied and flavorful tea with a lovely golden liquor, which is smooth and slightly creamy. It fills one’s mouth with chocolatey and caramel notes, and is evocative a sweeter Chinese black tea. The rolled leaves smell of earth, and, after they’re steeped, of malt.
Today is cold and overcast and rainy. This is the kind of tea that gives one hugs and helps one get through days like these.
Thank you, Tea At Sea, for this sample!
Flavors: Caramel, Chocolate, Earth, Malt
A fairly standard CTC black tea. It’s very malty and reminds me of African black teas. Bold and full-bodied, it’s a great breakfast tea. So far I have drunk this tea without milk and sugar (if I steep it short enough it tastes fine by itself), but I imagine it would taste not unlike a bagged blended black tea such as Yorkshire Gold.
Thanks to Misty Peak Teas for a sample, from a pu’erh novice!
Review is based on infusions 1-7. Prepared with a gaiwan. Rinsed after 10 seconds. First infusion lasted 10 seconds; the second, 15; subsequent infusion times increased by three seconds.
I would have liked to experience the aroma of the dry leaf; it unfortunately faded while the tea traveled in the mail, but through inhaling deeply I was able to smell earth and minerals. The wet leaf’s aroma strengthened as the leaves (whose color ranged from dark green to brown) continued to unfold with each infusion. A combination of musk and meat had emerged.
The liquor was consistently a clear pastel yellow.
The flavor was medium-bodied, flavorful, soft and smooth. Infusions 1-3 were sour and astringent. After swallowing, I felt a prickly sensation on my tongue, and the aftertaste was slightly spicy. The spiciness began disappearing after the fourth infusion and completely faded away during the sixth. By the seventh infusion, the flavor was totally musky and forest-like with a hint of apricot (and still a bit prickly and astringent).
Thanks again to jessiwrites for a sample.
Glitter and Gold has the aroma of fresh, hot sugary bread, and tastes mostly of cinnamon and vanilla. The orange stands out when it cools. Also, what a pretty tea: when the golden sugar balls and silver crystals melt they create gold sparkles suspended in the liquor.
It’s nice spiced tea, one of the few bagged teas I still drink. I especially enjoy the aroma. The orange and spices make a good combination. Drinking it as it is isn’t for me (I don’t like drinking any teas with spices straight), so I add sugar and milk. Good for a winter’s day or frigid night.
Thanks to jessiwrites for a sample!
The dry leaf is quite colorful – pineapple chunks, amaranth bits, green tea leaves – and appealing to look at.
My brain confused itself when I experienced the aroma. It just couldn’t get over the fact that pineapple and cilantro were paired. It’s an odd combination, but it’s strangely good! While the dry leaf’s aroma smells strongly of cilantro, the aroma of the wet leaf and the infusion is slightly more balanced. If I inhale slowly, I can smell the pineapple.
The liquor is clear and pale: it is yellowish off-white, and the flavor is light-bodied, but strong. I could only taste the cilantro, and even when I let the tea cool and settle in my mouth for a few seconds, I still had no sense of the pineapple.
My thanks to Stephanie for a surprise sample!
I’m going to start by saying that as soon as I smelled the dry leaf, I knew this tea wouldn’t be for me. The base is black tea – a rather bold one at that. I recently discovered I don’t like bold black teas in blends. Overall, I thought this tea was alright; it’s not that I thought it didn’t taste good. The combination of the freeze-dried raspberries and chocolate chips is strong enough to provide balance against the bitter base. I love the taste of the raspberries and chocolate, but I didn’t think it meshed well with this black tea.
I received a tea bag as a sample when I went to the Coffee and Tea Festival. I was disappointed that I didn’t get another kind because I don’t like beets. Well, I’ve never actually eaten any, they just look icky. I gave it a try anyway. Why not?
A quick note on the color of the liquor: what a red! The “bright crimson” is such a gorgeous color. While I waited for the tea to cool, I took the time to admire it.
The tea bag smells heavily of the spices. The aroma of the infusion is less intense, with the beets standing out more. Smells like soup. It also tastes like soup, albeit watery soup (obviously). The flavor is full-bodied and strong, but not overtly so, and the beets and spices are well-balanced. Also, good combination of spices. What I like most about the flavor is that it leaves a long-lasting aftertaste.
This tea is appropriately “savory.” I enjoyed it much more than I thought I would. Makes me want to try the others. Yay coupons!