221 Tasting Notes
Dry Leaf: Whoa!!!!! Smells like lavender and tea tree oil type cleansers that I’ve sniffed in the health food store. It is a very pretty mix of large, twisted dark green leaves; orange peel, and dried lemongrass blades.
Method: Large Western style brew basket, 1 tsp tea per 8 oz water,,, 212F for 4 minutes
Wet Leaf: They are calling this an herbal but there is Oolong tea in it so I will note there are some buds and the tea looks very nice in this blend.
Liquor: Light champagne yellow color, a little cloudy. Definitely smells herbal, like an herbal medicine. I can smell the tea too and it is very vegetal green- tea-smelling.
Flavor: Herbal, medicinal, not my thing but very pretty dry leaf. This was in the Steepster Select Box for July with a focus on Iced Tea. I did not make it to iced tea and was tasting this hot. I chose not to chill it because if I don’t really care for a tea that is hot, I don’t care for it chilled either. So this might change in flavor as a chilled tea but I will wait for other reviewers to see what they came up with :)
From the Steepster Select Box, July 2014
Flavors: Lavender, Lemongrass, Medicinal, Orange Zest, Sweet, warm grass
Origin: Tamil Nadu, India
Dry Leaf: Very finely chopped, dark mahogany brown,,,almost large coffee ground size leaves with scents of dried fruit.
Method: Western teapot with 1 tsp tea and 12 oz water. 212F for 2.5 minutes.
Wet Leaf: The cute little chopped pieces have reconstituted now and they have a good sweet raisin scent.
Liquor: Clear, light reddish amber. Smells very sweet like apple, raisin, and citrus
Flavor: Clean and smooth, not harsh or bitter. No astringency at all. Slightly creamy mouthfeel at the finish. Notes of apple peel, apple fruit, and a bit of black fig. Very enjoyable cup!! Was in the Steepster Select box that was entitled ‘Iced Iced Baby’ ,,for it would make a great iced tea but I never got to iced tea because it was an excellent hot cup of tea!!!!!!!!!!
From the Steepster Select Box, July 2014.
Flavors: Apple, Apple Skins, Fig
Origin: Logu, Nantou Co.; Taiwan
dong ding (Dong Ding) = mountainous oolong producing area of Nantou county, Taiwan, literally Frozen Summit (冻顶 or 凍頂)
Dry Leaf: Buttery, daffodil-scented yellowish-green tightly rolled pellets on stems.
Method: 4oz Porcelain Gong Fu pot 5grams tea 3oz water 200F No rinse
45 seconds first steeping then 55 seconds for the second steeping
Wet Leaf: Mostly 2 leaves on a stem. Honey and daffodil-scented. Leaves dark forest green now.
Liquor: Light spring green color, scent of the daffodil and honey.
Flavor: First infusion – Buttery flavor and mouthfeel. Not too floral in flavor, it is more on the nose—which is perfect.
Second infusion brought a touch of balancing bitter (but not harsh) and the liquor is a darker spring green color. Very good floral Oolong.
Flavors: Butter, Flowers
This is the last of the teas that I picked up on vacay to Seattle. I am a sucker for anything Fruits of the Forest, Fruits de Alsace, etc. lol.
The dry teabag smells like strawberry the most and also has some other berry scents to it.
I usually cut the tea contents out of teabags and use my own infuser but maybe I shouldn’t have done that with this one bc it is very bitter. I taste the fruits but the tea base is pretty yuccky tasting. Oh well, the package sure is cute so that’s one good thing lol.
I will try this again another day, maybe I will brew it way less time and that will help it.
Flavors: Berries, Orange Zest, Strawberry
When you open the tea tin to these mesh teabags, you get a wonderful vanilla wave of scent!!! I cut open the sachet and put into my own infuser. I saw that the tea inside was not a typical teabag powder and dust but rather real loose leaf tea with lots of tiny vanilla bean seeds and pieces of vanilla bean.
The liquor is a rose brown color with very vanilla scent.
Flavor is very vanilla with an orange zest in the background. This Ceylon black tea base can take a little milk so I added just a touch and it created a creamy yummy vanilla cream treat!
Having a cup of this with milk in it this afternoon as a snack. It is hot outside in the desert but I’m in the air conditioning so hot tea with milk it is!!
Flavors: Orange Zest, Vanilla
I first tasted this tea in Seattle at Vital Tea Leaf. They have a wonderful sit-down tasting complete with gong fu and you get to try lots of different teas. This one stood out among all the ones I was tasting. I started getting a warmth and a serious high off of it. It is so sweet and fantastic. The qi alone is worth drinking this tea but it is also a fabulous high mountain Oolong that is super sweet. It is blended with high quality ginseng powder.
The lady told me there are different qualities and types of ginseng so you can get different effects from them. I bought some of this to take home and am super pleased that it is brewing up to taste just like her brew did. I love it.
Dry Leaf: smells so good, it is little rolled Oolong nuggets coated in a moss green colored ginseng powder.
Method: 195F – 10 oz ceramic Gong Fu pot 45" steep 1 tsp tea per 8 oz water Steeped 3 times but can go up to 8
Wet Leaf: Large dark green leaves that some have been cut and would appear some have been leaf bitten which might be contributing to the sweet scent and flavor.
Liquor: Light golden color with a sweet scent.
Flavor: Sweet and delicious Oolong. This tea affects you with qi. It has a sweet aftertaste—all the while you are really focusing and getting a bit high lol. I really feel it in my eye area and Crown Chakra area which is really cool.
Definitely going into my cupboard.
Having some of this today and I needed it after a bad sleepless night!!!! It’s helping big time!!!
Flavors: Honey, Sugar
I got this box of teabags on my vacation to the Seattle, Washington area. MarketSpice store originated in Seattle’s Pike Place Market and since 1911, Huckleberry Tea has been a part of the collection.
It contains no sugar; but has black tea, natural and artificial flavors.
When you open this package of tea bags,,,,,it is very berrylicious scented!!! It smells like a purple grape juice, blackberry, and blueberry combo. Must be what a huckleberry smells and tastes like. Would love to have had a huckleberry to know for sure.
I brewed 8 ounces in a Pyrex measuring cup with just boiling water and 1 tea bag. Steeped for 3 minutes.
The liquor is dark purple-brown and has the scent of grapes and berries.
The flavor is mostly in the nose. It has lots of scent of purple grape juice and berries but the flavor on the tongue is a bit less sweet and has a touch of wild bitter grass flavor to it.
I will have to play with this one, it might need less of a steep time to bring out some sweetness. It definitely has a sweet scent.
Nonetheless, very fun and unique tea bag that I will always remember from my visits to Seattle’s Pike Place Market!!!!
Flavors: Huckleberry, Huckleberry Flavor
Origin: Cederberg, South Africa
Dry Leaf: Looks and actually smells like sweet sawdust (in a good way). Very fine auburn and orange sticks.
Method: 1 tsp herb to 12 oz water ; Western style- classic oval teapot; 212F for 4 minute steep.
Wet Leaf: Tiny little sticks that are a deeper auburn now. Scents of honey and raw rhubarb.
Liquor: Deep auburn color and clear. Also with scents of honey and the raw rhubarb. The sawdust scent is subtle but steps back in.
Flavor: Sweet, woody, rhubarb. Interesting flavor. I have not had straight Rooibos before and it’s pretty good. Wouldn’t favor it over tea but I like a caffeine free herbal option for night time.
It is good with a cookie, it brings out its sweetness. Now I know what straight Rooibos tastes like so I can distinguish it in herbal blends.
From the Steepster Select Box; June, 2014
Flavors: Honey, Rhubarb, Wood
Origin: Sri Lanka
Dry Leaf: Pretty dark dark brown twisted tea with bright orange flower pieces mixed in. Really smells like fresh apricot and dried peaches!
Method: 1 tsp tea 12 oz water 212F 3 minutes steep
Wet Leaf: Very fruity scented and the orange flowers have remained fairly orange and pretty. Tea is still fairly twisted but unfurls to be cut then twisted.
Liquor: Deep clear orange with apricot/peach scent
Flavor: Very unique tasting. It isn’t dominant in the peach/apricot flavor, it lets the tea come thru as well. Doesn’t need milk but I added a splash to create a creamy apricot dessert a la mode flavor!!
Very enjoyable flavored tea.
From the Steepster Select Box; June, 2014
Flavors: Apricot, Peach
Origin: Uji, Japan
Dry Leaf: Lovely Sencha tea bathed in Matcha tea. This is cool looking and it smells like creamy Matcha. Very Green!!
Method: 2 tsp tea for 16 oz water in a classic oval teapot, Western style. 175F and steeped for 1.5 minutes.
Wet Leaf: Gorgeous, delicate classic green and chopped. Looks like fresh cooked chopped spinach or herbs.
Liquor: Beautiful After Dinner Mint green color. Scents of fresh cooked spinach and matcha.
Flavor: Light spinach and creamy mouthfeel. VERY delicious and satisfying green tea!! Absolutely no bitterness or astringency even when I brewed it Western style!! I usually brew delicate green teas like Sencha in a Kyusu with very short steeps to keep from burning them so I LOVE that this one seems to be protected by the Matcha and you can brew a nice big easy pot of this. I am enjoying a large pot with my little green tea type white cup so I am getting the convenience of Western brew but the beauty of my little Japanese drinking cup.
This is definitely a great tea that I would drink everyday at lunch time!!!!!!!!!!!!
From the Steepster Select Box; June, 2014
Flavors: Cream, Spinach