110 Tasting Notes

70

1 1/2 tbsp for 18 oz water.

Very light on flavor and just a tiny bit astringent. I think, though I can appreciate this tea, that my personal preference is leaning toward teas in the middle of the oolong spectrum.

Preparation
180 °F / 82 °C 3 min, 0 sec

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85

2 tbsp in 24 oz pot

First tea of the morning. I already knew that my stomach is sensitive in the morning, so this morning, after a few sips with no additions, I found it too bitter/astringent and added a splash of soy creamer. After a few more sips, I also had to add a teaspoon of sugar (for whole pot). Then, I found it tasty and smooth.

After a little more, I realized I was starting to feel a little icky, so I started eating some Carr’s wheat crackers (very reminiscent of digestive biscuits). AHA!!! Now the tea was perfect. Amazing how a bite of something every few sips changes everything.

I think I’ve discovered that I simply have to eat something with my morning tea even if it’s just a slice of toast.

The last cup of the pot was like a perfect morning brew. If I eat with the tea, I bet I could decrease or eliminate the cream and sugar too.

Preparation
185 °F / 85 °C 3 min, 0 sec

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85
drank Matcha Matsu by DAVIDsTEA
110 tasting notes

OK! Now I’ve tried matcha! And you know what? I liked it! I used 1/4tsp in 6oz water. Whisked it up with my wire whisk and poured it into a nice new double-walled clear tea glass.

I found it smooth, not bitter or astringent at all. I was careful not to use too much or heat the water too much because of some advice I’d read on the forum here. I found it to be beautiful to look at and have a nice grassy flavor.

I could see using this when I need a quick pick-me-up and don’t have time or the inclination to go through a whole steeping ritual. Also looking forward to trying it as a latte and in a smoothie.

Cool!

P.S. I know I made it very weak. Just easing into it… It seems like the amount most people use would be so strong!

Preparation
160 °F / 71 °C
yappychappy

I use roughly FOUR times that much matcha haha

Rachel J

Hahaha!!! I know I made it very weak. Just easing my way into it. Will try it stronger and stronger until I find my limit. :)

gmathis

My only experience up to this point was with plain green tea powder, bought at the bulk herb store. Not knowing how to prepare it, I measured it like it was dry leaf…pfeughhh! I can still taste the nasty thick spinachy mess on my tongue!

Lala

Glad you like it!

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OK, so this is another roasted oolong. It is less coffeeish than the Butiki one I had yesterday, but now I’m starting to think I won’t be a fan of roasted oolongs. I’m not sure the smoky, toasted flavor is one I really want in my tea.

It was smooth, non-astringent, and flavorful. But, the flavor was largely the above-mentioned smoky, burnt thing. I was planning a second infusion, but didn’t get there because I just wasn’t in the mood for more of that flavor.

Again, not rating this because I’m working on a firm opinion about this type of tea. So far, I’m feeling it’s not for me.

Really want to find an oolong that’s oxidized as much as this one, but not roasted. Please comment if you know a good one! Then again, maybe that doesn’t exist. I’ll have to do some research into whether all highly oxidized oolongs are also roasted. Hmmm…

Preparation
180 °F / 82 °C 2 min, 0 sec

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Wow, this tea was a very interesting experience for me. I never had an oolong like this. I’m going to have to experiment with more different kinds of oolong in order to figure out what’s what.

The dry leaf smelled like chocolate to me, and the tea tasted like coffee. I mean, really like coffee! At least to me. Sometimes I wonder if I have a VERY unsophisticated palate because I am in awe of other people’s tasting notes. Honestly, I was so overwhelmed by the coffee taste that I didn’t really notice anything else about it!

I’m glad I have more of this so I can keep trying it to see if it grows on me. I wonder if it’s the aging or the roasting or what that makes it taste so coffee-ish. Like I said, when I get more experience with oolongs, I guess I’ll know!

No rating because I really don’t know what to think!

Preparation
180 °F / 82 °C 4 min, 0 sec

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90

A fantastic black tea. Definitely tastes like Assam, but a bit lighter. Only gets a little bit astringent as it cools.

I could see drinking this every morning. It doesn’t need any additions, though for my first cup of the day, I would probably add a touch of soy creamer.

Preparation
195 °F / 90 °C 4 min, 0 sec

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95
drank Mi Xian Black by Butiki Teas
110 tasting notes

There’s that leaf hopper tea “je ne sais quoi” again!

Thanks to Stacy for including this one as a sample. I smell and taste that same essence I encountered in the Gui Fei Oolong and the Taiwanese Wild Mountain Black. I like it best in this tea, though. It’s a more mild version of that special flavor, and otherwise the tea is very smooooooth. Of the three, this is the one I am most likely to buy again!

Update: 2nd steeping was “meh”. Not much flavor of any kind. Next time I will try a longer 2nd steeping since at least one previous reviewer had a good result on a 2nd steeping.

Preparation
195 °F / 90 °C 3 min, 30 sec

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100

1 tbsp for a 12oz pot.

Unique flavor among black teas I have tried! A sweet, fruity element that reminds me of the Gui Fei Oolong I tried last week. So, this must be a special taste that comes from the leaf hopper teas.

Smooth, no astringency, very special flavor. Hard to compare with anything else, but I like it!

Preparation
190 °F / 87 °C 4 min, 0 sec
Emily M

I love this one! This tea proved to me that not every black tea is bitter.
Glad you liked it!

Bonnie

One of my all time favorites. Best I think gongfu style. Love to warm the gaiwan first,then put in the leaves for a minute. The aroma is fantastic!

Bonnie

I just listened to you playing Bach! Oh my! The people with creative genius here on Steepster amazes me! Some time I’ll give you a talent rundown. We are an interesting lot of writers, musicians, a chanter, an Alaskan fisherman, a Ecuadorian Ice Skater that tours internationally, a Professor of Viking Studies…to name a few.

Rachel J

Thanks, Bonnie!

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85

1 heaping tablespoon in a 12oz pot

More flavorful and rich than yesterday’s Everest black. Only a very slightly astringent after taste. A tiny bit of sugar knocked that right out without changing the flavor. A very good black tea for my taste.

I feel like I’m starting to hone in on the flavor I’m looking for.

Preparation
190 °F / 87 °C 3 min, 0 sec

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80

Yummy! I did 3 infusions at the same settings. I used 2 1/2 tbsp for a 12 oz pot which is half of what Tea Trekker recommended. Using the amount they suggested would have used up my whole sample which was supposedly 14 grams!

Very smooth with a classic black tea flavor — somewhat like a Darljeeling if memory serves. A little astringency creeps in as the tea cools down. The third infusion was not too flavorful, so I think two was optimal.

Preparation
180 °F / 82 °C 3 min, 0 sec

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Profile

Bio

I happily reside in Park Slope, Brooklyn with my husband, our baby son, and our dog. I teach over 40 piano students per week at my home studio and created “Fundamental Keys”, a classical piano method book and video series.

My husband and I are vegan and have been for about 8 years. We are enjoying bringing up our little one in the vegan tradition!

I went through a major tea phase some years ago (2006-2009) and had quite a collection and tasted hundreds of varieties. Then I went off caffeine when I decided to have a baby, and after he was born I got into a nasty coffee habit. Now I’ve come back to tea, thank goodness. I’m finding my tastes have changed quite a bit since my first go at tea fanaticism. Really enjoying some of the amazing and deliciously complex teas I’ve learned about through Steepster!

Location

Brooklyn

Website

http://about.me/rachelj

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