1695 Tasting Notes

A sample I’ve been saving, from Dexter. :) Thank you!

I rinsed it from my regular kettle, then let it sit while my Zojirushi thermos thing came up to temperature.

20s: SMOKE. OMG, the smoke. Wow. It smells super duper strong, but the colour is quite pale. The taste isn’t super smoky, it’s a little astringent and carby and… almost a touch sour.

30s: Still smoke. Still super pale. IDK if I really love it, but it’s really neat. The sour/bitter/astringent (I can’t tell!) flavour makes it interesting and also turns me off a bit.

I lost track of time, about 1 minute?: Still smoke. Still super pale. Starting to get sweet, along with the previous flavours. I breathe smoke still, but I don’t really taste it. It’s weird.

And honestly I’m kinda bored with writing this now. I think I’ll just keep slowly drinking my tea, and I’ll make any astounding updates later. ;)

I drank almost 1/4 of my steaming root beer float eggnog latte while this next cup steeped. Whoops. Still drinkable but green and bitter. A green bitter. Does that make sense? Different from a black tea bitter. Or even a green tea bitter.

I had another way oversteep that I had to dump. :(

The steep I’m currently drinking is sweet and a lot softer. I still smell smoke, but the flavour has changed a lot. It’s fresh and… reminds me of fresh dried alfalfa. :)

4 g 4 OZ / 118 ML

Interesting – I don’t find this smokey, but I know others do. I LOVE it – sorry you are finding it sour/bitter/astringent. Oh well you got to try it. :))


It’s really neat, and I’m totally drinking it ALL. That is seriously rare for a multi-steeper like a puerh or oolong (shh…). So it’s not that I don’t like it, it’s that I find the flavours really odd. It’s the sour/bitter/astringent flavour of TEA. Like, fresh crushed leaves. A potted plant. Something like that.


i heart this one… and i DO get the smokey notes lol


for me it was like roasted peppers and nectarines


Roasted peppers omg. Yeah. A little sour and a touch bitter from the skins. And smokey and becoming sweet. Hmm.

I think that as this mellows a bit more it’s gonna be amazing. But as I said, I drank it all except that one serious oversteep so I did like it. :)


@OMGsrsly. You just have to “exercise” your palate. soon you will be an expert ;)))


i need to figure out w better way to store my puerh….


I still feel very new to Puerh! The one I really really like is super earthy and mushroomy and wet foresty. This one is sooooo different. :)

Sil, Dr. Seuss is the best.

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drank Vanilla Comoro by Harney & Sons
1695 tasting notes

I FOUND EGGNOG! I got regular AND soy, for varieties sake. :D :D SO HAPPY, omg.

OK. So. This tea as an eggnog latte (about 2/3 cup eggnog, the rest tea). SO GOOD. Creamy. Delicious. Nutmeggy, custardy, loads of vanilla. Yum.


In other news, anyone have suggestions for gluten and bean free (ha!) freezer friendly meals I can make ahead, portion out, and freeze for all my meals? I have almond chicken (I don’t really like peanut butter!), veg stew, ground turkey/sweet potato/squash hash, rice, and some cooked pasta in the freezer right now. I’m trying to have enough options I don’t get bored, and I’m freezing everything so I don’t waste stuff if I end up going out or buying something else for dinner! :)

195 °F / 90 °C 3 min, 0 sec
Cameron B.

OMG, that turkey, sweet potato, and squash hash sounds amazeballs… :D


Super simple too! I just grated the veg and mixed in salt, pepper and olive oil and baked them, stirring regularly till done. The turkey gets “sausage” spice added (http://meatified.com/slow-cooker-breakfast-meatloaf/ I mix the spice and keep some in the cupboard), then stir the turkey into the veg. If you feel like chopping, little squares of veg might look nicer/be less mushy. But I don’t care. It’s good.


“the veg” = onion, sweet potato, and butternut squash. A little crushed garlic.


Any sort of Thai curries are great for this. Super easy if you use curry paste from the store. Shepherd’s pie is also nice. Spaghetti squash baked with tomato-based sauce and lots of cheese. Zongzi are so awesome to have in the freezer, though tricky to make (they’re kind of like perogies in that you make a big batch in one sitting and then eat them for many meals.) Salted duck egg steamed pork with rice is a childhood favourite of mine, though I’m not sure if there are any recipes that don’t include soy sauce (if you’re allergic to beans).


Ooo. Shepherds pie! I always forget about that. I will have to look up zongzi. I am not allergic to beans, but if I have too much it triggers other stuff which is unpleasant. Some tofu or soy milk is ok. Some chick peas. Maybe black beans if they’re well soaked and cooked. Sigh. I love beans.


Ohh, I get mushroom zongzi sometimes at the Asian market. I’ll have to find some recipes. I really don’t care for the salted egg yolk part, but I love the texture of the rice.

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A lovely sample from Kittenna!

I totally spaced and missed that this is an oolong. Whoops!

190F for 2 minutes.

Dry, the tea smells SO freaking amazing. Like buttery thumbprint cookies filled with raspberry jam and rolled in crushed cashews. Yum!

Steeped, it smells super amazing still. The flavour is distinctly nutty, and there’s less raspberry and more baked-goods.

The second steep is even sweeter, but there’s still more of a nutty flavour and scent than raspberry.

This is really nice, but I kind of wish the raspberry was more present. And that it was a black tea. :) Just personal preference though, as this is lovely.

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I double steeped this into a travel mug today, and drank it on my way home from work.

Unfortunately, it does not stand well on its own. Much much much better with milk added. The puerh and the berry are just so distinctly separate, it’s like you’re actually drinking two teas. I’m not a fan. So I think this tea needs to leave my cupboard.

195 °F / 90 °C 3 min, 0 sec 2 tsp 16 OZ / 473 ML

not one, but TWO! ah ah ah ah ah


Sadly it’s not as beneficial as it sounds…

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Made this morning, but unfortunately really not good with eggnog. Well. Almond nog.


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Oh wow, VariaTEA (and Roswell Strange)! Thanks so much for this sample.

It is GOOD. I really like it. I was concerned it would be too “pear” for me, but it’s not. And although I can taste licorice, it’s not too licoricey (and there’s no licorice root so it’s fine for me…). In fact, I’d say this tea is really fresh rather than sweet and cloying. This will definitely get resteeped.

I wasn’t sure about getting some, but I think I have to add it to my “maybe but probably not” potential order. (As in, I might order but probably won’t because I’m trying to stick to a budget.)

160 °F / 71 °C 2 min, 0 sec

This is AMAZING and EXCELLENT hot, but I don’t like it as much when it gets cold (I got distracted with dishes. It happens.). So I’m not sure I’d get it. But it’s so good when it’s hot!


Roswell Strange was kind enough to send a sample and it was too licorice-y for me so I thought it might be something you’d enjoy. I am glad you did.

Roswell Strange

Glad you liked it! :)


:D Thanks, you two! The tea has travelled all over.

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drank Monster Brew by Adagio Teas
1695 tasting notes

I got this sample from Sil. Thank you! :)

Unfortunately I mostly taste sour honeybush. I’m not sure why, but some honeybush just tastes sour and dirty to me as the mug cools. So I’ve had half the cup, and it was OK. No really identifiable flavours, but soothing and generic. The second half of the cup definitely needs to go… :/


haha at least you can cross it off the list


If honeybush didn’t taste that way it’d totally be my BFF over rooibos.

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MissB passed this on to me ages ago, and as I was digging through my sample bin (seriously half my teas are in there right now), I saw it and decided to go for it.

It’s actually quite lovely. Not quite a “regular” green tea, it’s still grassy and a little spinachy. But it has a really… ergh, darjeeling-y feel to it and is somewhat astringent at the end of the sip. Quite fruity too, for all that it’s getting old.

I definitely prefer darjeelings when treated as a green for steeping, so a darjeeling that is actually a green is really neat to try!

Thank you for sharing. :)

(1.5 tsp, 9-ish oz)

160 °F / 71 °C 3 min, 0 sec

you and terri should have a sipoff!


But I’m still drinking coffee most mornings so she’d automatically win. :)


she teaches and stuff!


Haha. She does, but she still drinks more tea than I do!

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Oh, the chocolate flavouring makes me sad. It really isn’t a favourite. :( That being said, with the application of milky stuff (aka almond noel nog), this is pretty good. I’m missing some of the hazelnut because of the chocolate.

It would be better as a blueberry-hazelnut tea, I think.

Thank you for sharing, Shmiracles!

195 °F / 90 °C 3 min, 0 sec 3 tsp 16 OZ / 473 ML

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I found this by searching “damn fine tiger”. Yeah, maybe a nap is in order today.

Delicious, as usual.

With some almond nog because it’s amazing.

I think I’m going to go cuddle the cat.

195 °F / 90 °C 3 min, 0 sec 2 tsp 12 OZ / 354 ML

sounds like a nice time :)


Generally tea, naps, and cat cuddles are good. :)

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Black teas are my favourite, although I do drink the occasional green tea. I am exploring herbal and fruity teas for summer icing and winter evenings, and oolong and pu erh are new and exciting… although I do not like a tea that tastes mostly of seaweed.

No: Spearmint or peppermint, licorice root, gluten (cookie bits, wheat, rye, barley, I’m OK with oats)

After sending my first box to the USA, bubble-envelope swaps are where it’s at.

When I rate, my ratings are based on the little faces, and depend on what face I make when I sip the tea! :)

Also: A map of tea places in Vancouver. I’ve been to some of them, but not a lot. If you have any suggestions, please let me know!


Vancouver, BC, Canada



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