866 Tasting Notes

82
drank Assam by Joseph Wesley Black Tea
866 tasting notes

This one came to me via the wonderful Scribbles!

Scribbles sent this to me becuase I made such a big deal in one of my posts about how much I loved assam. This one does not disappoint.

The dry tea is dark cut up leaves, not crushed though. There is a strong and thick scent of dark purple plums (you know the ones that are so dark purple they almost look black).

The brewed tea is thick and dark with a very slight sweet scent. I am not getting a lot of malt with this one as the description on Steepster states. Maybe getting a very light malt. There is definitely a dark chocolate note to this tea. I am still getting the plum notes.

This is a bold, sweet assam. There is only a very slight dryness in the aftertaste with no bitterness. I feel like I am also getting the slightest metallic tang on my tongue after each sip.

Preparation
Boiling 2 min, 0 sec 1 tsp 8 OZ / 236 ML
Sil

joseph wesley has some good black teas :)

Joseph Wesley Black Tea

Thank you for the thoughtful review Lala. I’m happy to read that you enjoyed the Assam and would love to read how your coming with you goal of making “the perfect cup of chai from scratch.” I’ve cobbled together my auntie’s chai recipes in India which can be found on our website and have found that an often non-discussed step in making chai is (1) letting the milk simmer for about 1-2 hours to thicken it and (2) scalding the milk to initiate to create a toasty, caramel taste, before mixing with the infused tea.,,for whatever it’s worth. Cheers, Joe

Joseph Wesley Black Tea

Thanks Sil for the nice comment. You made us blush!

Dexter

I too am questing for the perfect chai recipe, will have to take a look at your website. Interesting comments about the milk – I haven’t really thought about milk too much other than I like more fat content (skim doesn’t really do it for me). Thanks for posting those thoughts. :))

Sil

I haven’t been able to order yet from JW, but when I do, I can send some samples your way dex.

Dexter

Thanks Sil but the awesome fabulous Miss Scribbles sent me some. I haven’t tried them yet (scared of falling in love with more tea when I’m not allowed to buy any). I will soon though…

Sil

don’t buy! i have a box coming to you! uh… eventually. when it’s full

Joseph Wesley Black Tea

you can all buy different tea and share ;) — just kidding — I sincerely appreciate your interest in our teas. Joe

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88

I ate too much Halloween treats and I feel gross.

So I am drinking this tea and my tummy is starting to settle down.

This was most likely a free sample from Teavivre. I have a giant box of free Teavivre samples. Angel was so nice to have contacted me a long time ago and invited me to take part in Teavivre’s free tasting activity. Every so often Angel sends me a box filled with samples. She is so awesome!

This is by far the best long jing I have had. It always tastes fresh. Slightly cabbage-y or spinache-y, whatever you want to call it. But it is still smooth and buttery.

My new favorite way of brewing this up is kind of gongfu and kind of western. I put the whole 7g package of tea into a strainer then into a latte type mug (like a 12-16 oz). I brew it up with less than boiling water for maybe 20-30 seconds. I make a few steeps out of it but the first one is always the best.

And now the trick or treaters are here!!! I have to go.

Signing off.

Preparation
175 °F / 79 °C 0 min, 30 sec 7 g 12 OZ / 354 ML
caile

This is a nice one!

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80
drank Christmas Tea Vert by Dammann Freres
866 tasting notes

Free sample from Dammann.

I have had this one before. Today I am getting delicious buttery, creamy flavours. Makes me think of thick and creamy cream cheese icing, the sweet kind with no tartness, mixed with brown sugar and cinnamon. With a hint of sweet and mellow vanilla. Mmmmmm. So good.

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74
drank Osmanthe D'Or by Dammann Freres
866 tasting notes

Received this as a free sample from Dammann.

I initially thought this was a black tea as it was packaged in the black coloured packaging which generally signifies black tea with Dammann. The tea description was in French but I could make out ‘Chinese dark tea’, so assumed black. I obviously did not put much thought to the name or I would have realized what I was getting into.

Upon opening the package I realized quite quickly that this was an oolong. It is a darker oolong but I would not describe it as roasted. I often mistake the smell of osmanthe flowers as jasmine. So jasmine was my first thought when I smelled the dry tea sachet.

The brewed tea brews up nice, light and clear. It has the osmanthe/jamsine flavour and scent. The oolong is very light, slightly floral but also with some butteryness. There is a nice light and natural sweetness to the tea.

These are not my favorite kind of oolongs, but this one was quite a nice surprise. It is quite good even after it has cooled in my cup becuase I have been too busy at work to drink it.

Preparation
190 °F / 87 °C 1 min, 0 sec
Sil

thank you for teaaaaa!

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73
drank Adam by Nina's Paris
866 tasting notes

Upon opening the package for the first time, the dry tea has a very strong citrus mint scent. The tea is so pretty to look at, blue flower petals, lemon peels, green and black tea leaves all mixed together.

Brewed, the tea has a very distinct mint scent. The tea flavours are quite blunted compared to the scent. There is definitely a smooth ceylon base, but without astringency that often accompanies ceylon tea. There is a very light, sweet mint flavour. There is a slight, tart, citrus flavour. It reminds me more of orange vs lemon. The flavour is very light.

This is a very interesting tea. It is not quite mint, not quite a black tea.

I think this one may need to be steeped for longer to bring out more flavour.

The mint and lemon flavours become much more prominent once the tea is cold.

Preparation
Boiling 2 min, 0 sec 1 tsp 8 OZ / 236 ML

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79
drank Ying De Black Tea by Tao Tea Leaf
866 tasting notes

This one is much better with a normal steep time. It still tastes the same but not as bold and thick and dark.

I’m getting malty flavours of bread, sweetness, honey like flavours, dates, no so specifically stone fruit though.

It is very light and smooth with no bittness or astringency but at the same time I would say it is a moderate boldness on the black tea scale.

Preparation
Boiling 2 min, 0 sec 1 tsp 8 OZ / 236 ML

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79
drank Ying De Black Tea by Tao Tea Leaf
866 tasting notes

Recd this one from the generous Scribbles.

The dry tea smells strongly of bread and dates. Very thick stone fruit scent. Also a slight alcoholic fermented smell, but a pleasant one.

I accidentally oversteeped this one by quite a few minutes becuase I am at work and got distracted. On first sip it is super bitter- I am blaming this on the over steep. But after it cools significantly the bittness mellows a bit.

This is a strong black tea, bold, slightly malty. Strong flavours of bread. Not so much stone fruit or date flavours. It is reminding me of burnt coffee grounds actually.

Reserving the rating for when I make is one properly. I am thinking the strong flavours are a byproduct of the steep time.

Preparation
200 °F / 93 °C 7 min, 15 sec 1 tsp 10 OZ / 295 ML

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80

I am not much of a resteeper but I was lazy (and also curious), so I decided to reuse the leaves of this one.

It is a whole new tea. I love it when a resteep is full of depth, and not just watered down from the first steep.

There is very minimal smokiness in the second steep. I would describe this one as deep and dense, bold and heavy. A lot of woody, tobacco flavours. The sweetness is stronger and more dominant. My sixth sense for Darjeeling is not kicking in as strongly. No drying effect. I think I like the second steep better. However, the one bad thing is that there is no longer an association to ale or lager or beer, etc.

On a side note, it is Canadian Thanksgiving this weekend. I had an interesting personal moment this week. I had to explain to someone from Fiji, what the point of Thanksgiving was, other than just a Statutory holiday. I was almost at a loss of words and had a hard time thinking of how to explain it. It left me with an odd feeling because I thought I was always a person who would not take for granted the reasons we celebrate certain days, holidays, times of year, etc.

So I have had a lot of time to reflect and determine what I am thankful for and to be thankful to be in the country and culture in which I choose to live (choose being the important word).

So what are you thankful for?

Preparation
205 °F / 96 °C 2 min, 15 sec 1 tsp 8 OZ / 236 ML
Terri HarpLady

Today I’m thankful for my wonderful man, Tony :)
And a bunch of other things…

Ubacat

I am thankful for my family, friends, my fur babies and that we are all in reasonable decent health.

caile

I’m thankful for so many things – and right now that the sun is shining and also that I am able to be here and enjoy reading steepster notes.

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80

Awesome! End review.

Ha ha.

Well I will try my best at a decent review. I have been trying to post this all day and it just hasn’t been working out in my favour.

I love Andrews and Dunham. Their teas are always good, but the showmanship makes everything taste so much better!

So on first opening the canister, it has a quite smokey scent. The tea brews up a very nice red/brown colour.

Don’t be fooled by the scent, the tea tastes only slightly smokey. The base is bold and very malty. The liquor is moderately thick. There is a definite sweetness to the tea, it made me think of honeysuckle. I am getting a bit of dirty old leather … darjeeling … I am pretty sure I taste dajeeling, it is quite hard to sneak that by my taste buds. But it is ok, it is just an undernote in the flavour profile. There is quite a drying effect in the aftertaste, but I would not describe it as astringent as there is no bitterness and no bite that you get with astringency. I would describe this tea as being similar to an amber ale. Perfect for Oktoberfest!

Quite enjoyed this one.

Preparation
205 °F / 96 °C 2 min, 0 sec 1 tsp 8 OZ / 236 ML
boychik

I agree with you. I made 3min and it wasn’t bitter or astringent

Lala

I will have to try a longer steep I think:)

Stephanie

Oooh I like the sound of this

Sil

oh god…i need this now…

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91

I was so sure that I would have reviewed this tea already. But I couldn’t find my review, so I thought steepster was eating the reviews again. I then sashayed over to the teavivre website but I had not posted a review there, so I shamefully have to say that this one was my fault. This was a free sample from Teavivre. Thank you so much Angel, you’re the best!

This tea so sooooooooo cute :) It is little, loosely curles leaves of differing shades of green. It is a perfect looking fall tea. The tea has a strong cabbage type smell, which is my favorite.

The first taste I get from the tea is fresh sweetness and a very slightly caramelized flavour. It is smooth and milky. I feel like in the very first part of the sip there is a quick saltiness to the tea, almost like Sencha, but it soon disappears. There is a cabbage flavour but it is very light. There are faint hints of a green tea floral. I feel like I am getting hints of spinach and turnips. To me this feels like an autumn tea. It is very crisp. This tea is very fresh and clean on the palate, I am not getting much of an aftertaste, which is very pleasant.

Preparation
175 °F / 79 °C 0 min, 30 sec 2 tsp 10 OZ / 295 ML

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Profile

Bio

I am a lifetime tea lover.

I did foray into the world of coffee for a period of time, but I returned to my true love. I still, however, enjoy a good cup of java.

My all time favorite tea is Earl Grey, which I drink every morning, the stronger the bergamot the better. I definitely prefer natural oil of bergamot to artificial flavouring.

I mostly like black and dark oolong teas. My current favs are Fujian blacks, Keemun and Assams, and Wuyi oolongs. I gravitate towards anything with lychee in it. I also drink a lot of herbal blends but am wary of hibiscus. I do not favour mate, or pu’erh tea, although I have found a few blends that I like. (I so badly want to like straight pu’erh tea but it all tastes gross to me. I keep trying though). Rooibos, green and white teas fall somewhere in the middle. I find myself gravitating towards heavily roasted oolongs and teas from Paris/France based companies.

I love iced teas and cold brews.

My current tea goal is to make the perfect cup of chai from scratch – almost there…I think.

I am in love with the whole experience of tea.

Location

Saskatchewan, CANADA

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