253 Tasting Notes

100

This is my final Valentine’s Day Tieguanyin tasting and it is definitely worthy of being the finale!!!
The scent of this tea is intoxicating. The brewed tea leaves smell like cutting open a chocolate lava cake. Vanilla, dark chocolate, rum, prune, pipe shop.
Whoa!!! the flavor tastes like you slightly burned the chocolate lava cake but you worked so hard on it, you eat it anyway and it’s pretty darn good. It also has the flavor of prune filling for cake which I love. This tea is really delicious and interesting.

The Tieguanyins have been wonderful Valentine’s Day teas!!!!! Thank you to Terri Harplady for spoiling me with this sample!!!!

Flavors: Chocolate, Jam, Raisins, Tobacco, Vanilla

Preparation
205 °F / 96 °C 0 min, 30 sec 4 tsp 8 OZ / 236 ML

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80
drank Traditional Tieguanyin by Verdant Tea
253 tasting notes

I have tried three different Tieguanyin teas today and this one is a little less floral but has a touch of a creamy roast so it doesn’t quite get roasty and keeps that floral edge. Very interesting.
The notes on the Verdant page say kettle corn which I can taste a less sweet kettle corn in there. Also notes of incense, berry, cinnamon, almond, and potato. Potato is there as is a cinnamon astringency but not flavor. This is definitely a menagerie of flavors!!!
Thanks to Terri Harplady for this sample because I am learning so much through tasting!!

Flavors: Flowers, Potato

Preparation
205 °F / 96 °C 0 min, 30 sec 4 tsp 8 OZ / 236 ML

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80

Decided to compare the Spring Tieguanyin to the Autumn because I had a sample of each from Terri Harplady!! Thanks!!!!!!

Wow!! I am definitely getting the Lilac floral taste and aroma in this one. I must say that I enjoyed the Spring one a bit better (as I do Spring season over Fall so that’s appropriate lol).
I was checking the Verdant website for the other tasting notes and I find that there is always a dominant flavor and then the other ones are very subtle. They mention honey which it does have a sweetness. Cashew, rice pudding, and anise. There is a muted, not quite pronounced creaminess so I can see the rice pudding and cashew now. There is a slight astringency in the finish so I am getting the anise.
Spring was definitely better than Fall for me but this was still delicious. I have a traditional Tieguanyin to try next in my Valentine’s Day comparisons! :)

Flavors: Flowers

Preparation
205 °F / 96 °C 0 min, 30 sec 3 tsp 8 OZ / 236 ML

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90

Happy Valentine’s Day!!! This is a perfect tea for Valentine’s Day because it is like a bouquet of daffodils!!! It is amazing how they achieved this aroma. It also has a note of butter.
If I am wanting a floral Oolong, I am definitely going to look to Spring Tieguanyin because this is very nice with no astringency which is what I have experienced with some others.

Thank u to Terri Harplady for this sample!!!

Flavors: Butter, Flowers

Preparation
205 °F / 96 °C 0 min, 30 sec 4 g 8 OZ / 236 ML

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80

I got this sample with a bamboo tea tray that I purchased.
It is their house tea and it is a good Red Robe Oolong. It has all the roasty, creamy notes of Da Hong Pao but not any sweetness.
Made a good afternoon pick me up today!!

Flavors: Cream, Espresso

Preparation
Boiling 0 min, 15 sec 2 tsp 8 OZ / 236 ML

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90

This is really delicious green tea. Spring is yummy. I did get notes that I have been detecting in the Laoshan Green teas that I have been trying, which are lima beans and butter. But this one was lighter, cleaner, and it had notes of grains. I did taste the oat that it suggests on the Verdant website.
I used a Kyusu and steeped this six times following the instructions on the Verdant website and loved them all, however, I never detected any sweet notes of sugarcane or lychee as they had tasted. I have never tasted any sweetness in any of the Laoshan Greens I have tried so far. It might be because I like to drink green teas with my lunch but I try to taste the tea before taking a bite of my lunch.
They are delicious though, especially with a savory meal!!

Thank u to Terri Harplady for this sample!!

Flavors: Butter, Lima Beans, Roasted Barley

Preparation
175 °F / 79 °C 0 min, 15 sec 4 tsp 8 OZ / 236 ML

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99

This tea is spectacular to look at,,,fantastic flattened raffia-like green leaves.
I brewed this in my Kyusu that I use for green teas other than Gyokuro.
This tea is delicious, buttery, and cooling. This is nice because I am having a lunch of a spinach patty wrap with greens, tomato, jalapeño, and some Sriracha and this tea is cooling and balancing the spiciness.
The flavors are fava beans with a touch of butter. There are nutty notes as well.
This is a very good green tea! Though on the Verdant website, it says there are sweeter notes such as lychee, white grape, vanilla, sparkling, cucumber which I wasn’t tasting so I need to come back to this one later this afternoon and see if I can catch some more notes from this lovely tea.

Flavors: Butter, Lima Beans, Nuts

Preparation
175 °F / 79 °C 0 min, 45 sec 3 tsp 8 OZ / 236 ML

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94
drank Steamed Purple Green by Butiki Teas
253 tasting notes

The liquor does have a purplish-mauve hue and looks like a plum!
The flavor is sweet and plum-like as well. This doesn’t taste like any green tea I’ve had that’s for sure!!!
I’m enjoying this with a lunch of Bok Choy, Lemongrass, and herbs that I stir-fried up.
Delicious!!!!!
Thank u Terri H for this sample!!!

Flavors: Plums

Preparation
180 °F / 82 °C 1 min, 0 sec 1 tsp 8 OZ / 236 ML

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69

This came as a sample from Terri Harplady, called Qilan Wuyi Oolong but that page on Steepster will not let you click on it to review. So after reading reviews, I found others were having trouble with the name and that it might have been entered incorrectly.
I was also confused by the flavor of this one, it is not available anymore anyway but it had flavors I wasn’t expecting.
I followed instructions from the Verdant website, did a rinse then steeped for 1 minute.
The flavor had a touch of floral and some astringency and scents of bamboo. A little hint of fennel.
Shows you how many flavors and scents can be achieved with one Camellia Sinensis!!!!! I would love to watch them roll, roast, etc. to learn how they do it all!!!!!

Flavors: Anise, Bamboo, Flowers

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

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98

I put lots of leaves into my Yixing and poured out immediately after adding water.
The liquor has a wonderful roasted creamy scent. I kept smelling it over and over as it cooled,,,it smelled sooooo good!!!
The flavors are creamy roasted goodness all the way. Not much sweet but a perfect roast with no bitter. Very delicious!!!!
My new Yixing who likes roasty Oolongs is starting to smell really good. He is happy he had this tea to try and season him with more yumminess!
Thank u to Terri Harplady for this sample!!!!!

Flavors: Cream, Espresso

Preparation
Boiling 0 min, 15 sec 4 tsp 8 OZ / 236 ML

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