232 Tasting Notes

drank Bombay Chai by Steepster
232 tasting notes

Love the scents of the spices in this blend for chai. Smells like vanilla too even though I don’t think it is included in the mix. You can definitely smell the cloves and touch of cardamom.
The liquor brings out an orange zest flavor but that must be from the Assam. Now I see the ginger pieces in the wet leaf but they are not very prominent in the flavor. I tasted this plain before adding milk and it definitely has an orange peel with spices flavor. Then added milk and yumm yumm. The clove notes do come thru, clove is very strong so I usually add one whole clove only if I make homemade chai.
I really like this blend for chai. I like to control the sugar content of chai because if you get it at a coffee shop where they have it pre-made,,,,the sugar is off the charts and I think it is too sweet at those places.
This blend is perfectly balanced and needs no sugar in my opinion. Just milk.
Delicious! (Clove really gets into your palate though,, so it will mess with any other things you might be tasting so chai only this morning,, it is!!!!!!)

From the Steepster Select Box, August 2014

Flavors: Cardamon, Cloves, Orange Zest

Preparation
Boiling 2 min, 30 sec 1 tsp 12 OZ / 354 ML

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Origin: Zhejiang, China
Leaf Appearance: Very small brownish green, twisted leaves with scents of mineral
Method: Western 1 cup size pot with same size infuser, 180F for 2 minutes
Liquor: Light spring green with scents of mineral, raw artichoke
Flavor: This tea is just as described by the Steepster Select card and website. The astringency is not to be feared (as I had when I read this). It really just has notes of artichoke which has some naturally bitter notes but nothing overwhelming. I like young leaf green teas like this, they are sweet and have a tiny touch of balancing bitter. You can see how delicate and tiny the leaves are when they open up after steeping.
There are some raw almond(with the skin) notes to me, not as much baked chestnut. I purposefully ate a raw almond to compare. The tea doesn’t quite get as sweet as chestnut but I can see that note as well in this tea.
Overall, a pretty good everyday green tea for afternoon drinking.

From the Steepster Select Box, August 2014

Flavors: Almond, Artichoke

Preparation
180 °F / 82 °C 2 min, 0 sec 1 tsp 8 OZ / 236 ML

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Origin: Nantou, Taiwan
Leaf Appearance: Rolled brownish green balls with scents of butter cookie
Method: Western style – one cup – 200F 2.5 minutes
Liquor: Floral scent
Flavor: Bitter, floral

I’m not going to follow Eco-Cha’s directions anymore and lower the temp on their teas so they don’t turn out bitter

Flavors: Bitter, Floral

Preparation
200 °F / 93 °C 2 min, 30 sec 3 tsp 8 OZ / 236 ML
Cheri

Thanks for the tip!

Lee

Lol Ur Welcome :)

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drank Li Shan Oolong Tea by Yezi Tea
232 tasting notes

Origin: Li Shan (Pear Mountain), Taiwan
Leaf Appearance: Spinach green color rolled balls with scents of vanilla wafer
Method: Gaiwan 200F immediate rinse-45"-55"
Liquor: Pale Spring green with Orchid scent
Flavor: Floral, creamy, sugarcane

Flavors: Creamy, Floral, Sugarcane

Preparation
200 °F / 93 °C 0 min, 45 sec 1 tsp 3 OZ / 88 ML

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From Fujian.
Dark brown strip-style leaves smell minerally and like a burnt Almond Joy candy bar if ever there was such a thing.
200F Gong Fu
immediate rinse-45"-55"-60"
Liquor has a light pearl color with a floral scent. The flavor is creamy, vanilla orchid, baked coconut husk.
Leaves open up to be forest green in color. I have never had a Da Hong Pao this mildly roasted before. It is subtle and lightly toasty not heavily roasted and coffee- like. This is a very enjoyable Oolong.

Flavors: Coconut, Cream, Orchid, Vanilla

Preparation
200 °F / 93 °C 0 min, 45 sec 1 tsp 3 OZ / 99 ML

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drank Mao Xie by Tea Trekker
232 tasting notes

Very delicious Oolong. No harshness, bitterness, or astringency. This is lightly roasted so it has a great balance of cream, floral, and lots of natural sweet notes.
The leaves do open up to look like a hairy crab as the tea is named after :)

Flavors: Cream, Honey, Honeysuckle

Preparation
180 °F / 82 °C 0 min, 30 sec 2 tsp 6 OZ / 189 ML

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drank Jin Xuan Oolong Tea by Yezi Tea
232 tasting notes

Gong Fu
Quick rinse – 45"-55"
Creamy vanilla wafer scent and flavor to the dry leaves and liquor; thick mouthfeel. No bitter or astringency and naturally sweet. Very good quality Oolong!

Flavors: Cookie, Cream, Vanilla

Preparation
195 °F / 90 °C 0 min, 45 sec 5 g 5 OZ / 147 ML

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Origin: Wen Shan District, Taiwain
Dry Leaf: Scent is nutty, buttery and leaves are deep forest/spinach green color. They are thick, twisted threads.
Method: 4 oz porcelain gaiwan 200F 45" then 55" steep
Wet Leaf: Floral, buttery, tangerine scent. Medium to large size leaves that had been twisted. All the leaves have carefully had the large part of the stem removed. Very precise and uniform leaves.
Liquor: Light, clear, golden pineapple color. Smells fruity and sweet. Subtly floral.
Flavor: (45") Creamy mouthfeel, subtly floral, buttery. Absolutely no astringency or bitterness. Very high quality Oolong.
(55") Still buttery and very good. Even after the leaves have opened up fully there is no astringency or bitterness. Very smooth Oolong.

Pouchong=
baozhong (Bao1 Zhong3) = very lightly oxidized tea (formerly?) wrapped in paper during drying, literally the Wrapped Kind (包种 or 包種) – in Taiwan this word is often applied to any oolong

Flavors: Butter, Cream, Flowers, Nutty

Preparation
200 °F / 93 °C 0 min, 45 sec 1 tsp 4 OZ / 118 ML
mj

Ooohhh I love pouchong!

Lee

This one is delicious!

apt

i had an aged baozhong last night

apt

i also have babelcarp bookmarked :P

Lee

Cool :)

mj

I wish-listed this one :)

Lee

Oh good, you will like :)

MzPriss

I’m wish-listing this as well. And I need to wait as I just got a Yezi order recently.

Lee

:) :) :) So good!! :) :) :)

MzPriss

Yezi has some good stuff. I’m in total love with the Yu Fu Chun – that is some addicting stuff, so I’m putting this one on the list for next order.

Lee

Yi Fu Chun is one of my absolute favorites,,,it stays in my cupboard

MzPriss

I got it as a sample. I went to Yezi to try the Jin Jun Mei, because I wanted to try one and everyone said that was the best one. And Yezi had the three samples thing and the Yu Fu was one of the ones I got and OMG it was so good. Jin Jun Mei was fine, but the Yu Fu was AWESOME! I hoard-ordered some of it.

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drank Formosa Oolong #1 by Steepster
232 tasting notes

Origin: Nantou, Taiwan
Dry Leaf: very woody scent and smells like shu Puerh. It does have the multi-colored leaves like Formosa though,,,,creams, dark browns, forest greens, moss greens, very pretty.
Method: 1 tsp tea for 12 oz water—190F for two minutes
Wet Leaf: Chopped leaves with stems. Sweet brine scent like stewed peaches with spices.
Liquor: Deep golden color,,scent of spiced peaches
Flavor: A touch of honey sweet but not as sweet as it smells. Woody notes. This is an ok, one-note tea as a hot tea and that note is woody.
But as an iced tea, it is very light and the woodiness mellows into a very subtle note and sweetness comes thru as it’s chilled with a larger honey note.
Refreshing and not too bold or strong-flavored which I like in an iced tea.

From the Steepster Select Box, July 2014

Flavors: Honey, Peach, Wood

Preparation
190 °F / 87 °C 2 min, 0 sec 1 tsp 12 OZ / 354 ML

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drank Hibiscus Berry Punch by Steepster
232 tasting notes

The dry mix smells like candy and an herbal that I’ve tasted at Teavana a long time ago but I can’t remember its name. There are large currants, apple pieces, dark pink pieces of the hibiscus.
The water turns bubble gum pink as soon as you pour. Then it gets a bit darker pink but not super dark. The liquid is very pretty and smells like cherry hard candy.
I took one sip hot and it is sweet cherry candy then I pour onto ice. Wouldn’t drink this one hot though it’s a fine flavor that way—just not my kind of hot tea.
Quite tasty and love the pink color.
As an iced tea,,, it is orange, light cherry candy, and it does have a fruit punch flavor to it. It’s sort of like really really watered-down Hawaiian Punch.
__________________________________________________________________________
Left some of this in the fridge for later in the afternoon and as this tea sits,,,the citrus notes really come out and give it a tangier punch. I will keep this in mind if I order some because I will drink it immediately with ice bc I like the Hawaiian Punch flavor with subtle citrus but it was great both ways. (There is actually no citrus in this mix so it must be the sour cherry that is becoming dominant)

From the Steepster Select Box, July 2014


7/24/14
Made another glass of this today,,,really tasty and will probably buy some.

Flavors: Cherry, Fruit Punch, Orange

Preparation
Boiling 3 min, 0 sec 1 tsp 12 OZ / 354 ML

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Profile

Bio

Tea is Life. I love Tea!

Morning:
Bai Mu Dan
Bai Hao Yin Zhen
Feng Qing Yunnan
Marangi Estate Assam

Lunch:
Kabuse
Long Jing
Tai Ping Hou Kui
Anji Bai Cha

Afternoon:
Matcha
Ya Bao
Sheng
Arya Estate Darjeeling First Flush

Night:
Elderflower Nectar
Pure Chamomile
Pure Tea Flowers
Dried Citrus
Fresh Turmeric w/ Honey & Lemon

I like Ayurveda, Yoga,
walking, stand-up comedy clubs.

Love chefs and foodies. Love veggies!!!!
I avoid artificial and processed foods such as diet sodas because I think those things affect your palate for tasting teas, foods, wine.
I always use filtered Culligan water for tea, no tap or bottled so I don’t find many teas I dislike bc I start with super delicious water.

Also enjoy bonsai, xeriscape gardening, my doggie, & all nature.

Preferred brewing method: Gaiwan

I have stopped rating teas with a numerical value here on Steepster because I realized on May 13, 2014 (a tea enlightenment lol) that once you start to learn what teas you like, get practiced and good at gong fu, and which companies are selling quality tea,,,they are all 100’s to me because I purchase and drink what I like and the best I can find.
I respect all the work that goes into the tea that I am drinking and I like thinking about the different terroirs they come from.

Namaste!

Location

Sonoran Desert

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