ScottTeaMan

Had a cup of this and the teabag itself smelled of cinnamon and clove. Hhhmmmm, I put on the kettle. As I was waiting for my water I read the box. Cinnamon….check. Clove…check. Artificial flavoring…….I wasn’t expecting much. Still, I gave it a go.

In the cup, I could smell the spices, but I honesly couldn’t taste much of anything. Not even the black tea. Very bland, I will not be having this for Christmas, or any other time. My tea tastings for March can only improve!

Cupped: Thursday, March 1, 2012.

Reviewed: Sunday, March 4, 2012.

Special thanks to Amy for sending me some really fine coinage! :)) Seriously, the Chinese used tea as a form of currency and barter exchange. I really like this so on to the review.

I used 1/2 a coin for this tasting and drank three delicious cups. In the wet leaves I smelled a toasty and sweet aroma. The cup is very dark and sweet smelling. I just love Puerh teas (the few that I’ve tried). This cup was no exception-velvety smooth, sweet, and delicious! The main flavor note I get here is mushrooms. My second cup was steeped at 1 minute and roughy same temp. An even deeper color greets my eyes. The aromas are slightly deeper as the wet leaves have a more toasty aroma to them. The cup has more depth of flavor too, with even more sweet mushrooms. My last cup (212 for 3 min) was still a delicious sweet cup with good flavor, but not as much depth as the second.

I’m not sure I get the “fishy” quality that alot of people talk of. Maybe it just doesn’t exist here at such short steeps.

For the second 1/2 coin, I decided to do longer steeps to experience the deeper flavors. My first cup steeped at 180 for 3 minutes. Now the aroma really comes out of the wet leaves! Really toasty and wood-like. Deeply inhaling I get intense toasty…….like a roasted marshmallow sweetness. What a toasty sweet aromatic cup before me. Much deeper flavors here-toasty, woody, very sweet and smooth! I’m still getting mushrooms, and….wait…fishy? Maybe some fishiness here. At least I think this is what others describe as the fish-like quality of Puerhs. If so it is mild, and I like fish, so it only adds to the depth of flavor.

My second cup was at a gentle boil for 5 min. I think having only two cups was a good choice as my second cup was similar to the first. Toasty, roasted marshmallows, mushrooms….and fishy?! Maybe a little more “fishy” than the first cup, but still a secondary flavor and still mild to me. What a delicious cup!

What I take with me with this tea experience is that I like to brew Puerhs in shorter steeps like my first 1/2 coin, and with the deeper flavors and aromas of the second 1/2 coin. It just depends on my mood. I like the dark sweetness of the cups. I like all their flavors, and still with the longer steeps-smooth and sweet with no bitterness. A little “fishy” maybe, but not offensive.

I will definitely explore more Puerhs in the future! Thanks again Amy. :)) One coin down, one to go. How should I brew it…….by the 1/2 coin? Should use the whole coin next time? Maybe I’ll flip a coin and throw caution to the wind. :)) WWWHHHEEE!

Cupped: Tuesday & Monday, February 21 & 27, 2012.

Reviewed: Sunday, March 4, 2012.

Special thanks to Amy for this delicious tea.

My first opinion smelling the leaves was spinach, creamy (buttery?), and very sweet smelling. The aroma made my mouth water…….seriously. I guess if I’d call a green tea buttery, this would be it. I warmed my tea press so the warm water clinging to the glass intensified the aroma. The steeping info below is what I prefer when brewing most Japanese greens, but the water got too hot (about 185-190 D). So my first cup was spinacy, but way too astringent at 1.5 minutes…….my bad. ://. Wet leaf aroma was so vegetal and sweet and creamy. Second cup per info was much better. Steeped around 165 for one minute, the sweet, creamy, spinach brew was delicious—the best cup. :)) My last cup was more grassy in nature, with less of the aromas, sweetness and spinach, but still very good. (180 D @ 3 min.)

I continued on another night more closely following the steeping info, and the results were much better. Same wonderful sweet…O.K. buttery….spinach brew, with all the aromas. My first cup was very good. Like Amy, I did notice the brothy nature of this tea. I love it when I get this quality with Japanese greens. It totally adds another dimension to the tea. The brothy nature continued into the second cup (165 at 1 min.). This was my favorite cup once again (& usually is), from the wet leaf aroma to the flavors in the cup. The sweet, cre….er, buttery qualitites were awesome! The spinach notes were peaking, and the brothy nature of the cup popped in my mouth! POP POP!! My palate was happy! :)) The last cup was less vegetal and sweet with more of a grassy nature on my tongue. Still a very good cup (195 for 3 min).

I finished the sample on a third night using more leaf than the previous nights, so I was able to get a forth cup! First two cups were steeped at 160-165 for 1 min. Without being too redundant, the aromas and flavors were very consistent with my second nights brews. Spinachy, buttery, sweet, brothy, and my favorite of the four cups! The short steeps allowed for enough of Sencha’s astringency, but not too much….very well balanced. The third cup (185 at 1.5 min), was less sweet and vegetal with that grassy tone I get coming into the picture. Even my fourth cup was good. More grassy and astringent (212 at 3.5 min), it was still pretty good. I drank it with a meal so the astringency wasn’t too much for me at all!

My three favorite things about this tea was the creamy, brothy, astringency in the cup and on my palate. The creamy, butteriness surprised me the most, and the brothy nature is a bonus prize for me! I must admit I do like managed astringency in this tea, and in Senha teas.

Oh! There is one more favorite thing about this tea. It was a free sample from generous, kind Amy. Thanks agaain Amy! :))

Cupped: Thursday, Monday, & Tuesday, February 16, 20, & 28, 2012.

Reviewed: Saturday, March 3, 2012.

Thank you ssooo much Amy for this delicious Oolong! I wasn’t aware that this was a Thai Oolong until I read your notes, so it is my first as well. :))

When I warmed my glass tea press and poured the dry leaves into it the aroma was very creamy to me. I was surprised because this tea was greener than I expected, but IMO somewhere in the middle of the Oolong spectrum. The wet leaves smelled wonderful, with a creamy fruit aroma I love so much. The cup color was a lighter yellow, with a light fruity & creamy aroma.

Initially this Oolong reminded me of the milk Oolong I had a while back, but slightly greener, with no artificial powdery aftertaste left on my palate. This was so creamy and I loved the smoothness of the cup. I did notice a mild peach aspect to this one, and I agree with Amy, this Bao Zhong is mild in flavor. This is probably due to the hand rolling of the leaves. Not whimpy in taste, but a more gentle, calming, reflective brew.

My second steep was much the same as above, but more creamy, smooth, and fruity. I did seem to pick up more of the greenish character in the second cup. I wouldn’t call it flowery, but slightly vegetal in nature. I did get peach notes. Now I think I understand what people mean when they say an Oolong is buttery. I guess I just feel that “buttey” is what I call creamy (it is part of the creaminess) in describing the tea.

This Bao Zhong Oolong is one of those teas I could really get addicted to! Thanks again Amy. :)) I’m gonna go take a leap, and steep another cup of this tasty Oolong. :))

Cupped & Reviewed: Wednesday, February 29, 2012.

This is another brand I would occasionally drink with my Grandpap, when he wasn’t drinking Lipton or Red Rose. I keep this in stock for the quick cup, hurry up tea. It is not as good as Red Rose (not as smooth). It is a stronger, more astringent, and sometimes bitter cup that needs a little milk to soften the edges. It is also slightly better than Tetley’s Original Blend. This was my 3rd cup for the Dog Show Tuesday night.

I used my cup that had the Oregon Chai in it, hoping a little sweetness left in the cup from that, would help soften the tea a little. I made the mistake of using two teabags at a 4 minute steep. Not much to say, except that it was stronger & more bitter than usual, & I could taste the Chai leftover flavors a little bit. ://

So, Lotis had fallen asleep, and I finished watching the tail end-hahaaha, of the Dog Show. We fell asleep side by side, and I woke up a few hours later to strong, bitter, cold tea. ://

Cupped: Tuesday, February 14, 2012.

Reviewed: Wednesday, February 15, 2012.

I was looking for a decent teabag for a quick brew before the Westminster Dog Show, when I found this teabag. I think this was my last of my Kukicha tea, so I’ll call this a Sipdown. I know I’ve had this teabag a long time so I was hoping it was still fresh. I usually steep this teabag around 170 degrees for three minutes, so already the water was too hot and the steep was too long at 4 minutes.

I’ve always liked this tea and drink it after the water cools a bit. I was surprised that the tea was really good despite my extended steep time and water temp. A really warm, delicious, nutty aroma and flavor all around with good green tea presence too. The nut flavor reminds me of chestnuts. I’ve always thought twig tea was made from Sencha green tea, but in the aftertaste, and on my tongue there was a definite, light chalkiness that reminded me of Matcha. I’m not sure, but the green tea base could consist of both Sencha and Matcha.

A very good, comforting roasted green tea, perfect for watching the Dog Show with my Lotis. He was a rescue dog. The previous dwellers ( I will not call them owners), these dwellers said he was aggressive and he bit and growled at them, and that the shelter could put him down for all they cared! Well he was rescued by a local animal sanctuary, and I’ve had him since April 1, 2006.

I’m not going to say it was easy, and there were times I doubted if he was going to stay, but I kept thinking, ‘Somebody has got to show him love!’ It wasn’t always rough times-there were alot of good moments. It took nearly two years for him to really fully trust. Now, Lotis has my total trust and love. Since he was a rescue dog and he was 3 when I got him, Lotis was the only name he would respond to (I tried to rename him). I was told he was born in February, so I’ve always celebrated his Birthday on the 14th. I can’t believe he is 9 years old already!

So I watched the the Westminster Dog Show with my Lhasa Apso Lotis next to me, drinking my Kukicha tea, on his Birthday! :)) What a happy day! :))

Cupped: Tuesday, February 14, 2012.

Reviewed: Wednesday, February 15, 2012.

My sister bought me this a few years ago for Christmas and I liked it. She bought me more last Christmas, and I decided to have some last night. After dinner I wanted something quick and sweet and this fit the bill.

If you’ve never had it before, this is black tea powder, sugar, dried whole & nonfat milk (why both I ask myself?), dried honey and natural flavors. Now I don’t consider this a true Chai-mainly because of the tea powder. It does have plenty of other delicious flavors, and tastes like a sweet Chai tea. IMO, it is too sweet, and the black tea flavor is there, but not strong enough.

It is a dessert Chai, and that being said was just what I was in the mood for. It is delicious, and quick. I also prepared two other quick teas, so I could watch the 136th Annual Westminster Dog Show! :)) I love dogs (and most animals), and I watch it every year. So, I began preparing two other teas I’ll review later. I spent the next 3 hours watching the competition next to my dog Lotis. :)) More on him later!

Cupped: Tuesday, February 14, 2012.

Reviewed: Wednesday, February 15, 2012.

This tea is a beatiful tea, with elongated leaves that to me looked brownish, but the description states they are dark green. I’ll take a closer look next time. There is a numerous amount of white tips. When I opened the bag, I couldn’t believe my nose. I immediately smelled white chocoloate, with lesser almond aromas. What a terrific aroma! It truly did remind me of a 2nd flush Darjeeling, but a White tea as well. The huge leaves and the white furry tips reminded me of a snow buds white, but the nuttiness reminded me of a Bai Mu Dan. The wet leaves looked brown/olive green and smelled of woods, almonds, malty, and slightly chocolately? (I’m asking myself-yes, slightly chocolatey). I wasn’t getting any floral or fruity notes, but my clogged sinuses might be to blame.

Now the color in the cup reminded me of an Oolong with its’ yellow and lightly golden hue. The first cup was so sweet, VERY creamy, and delicious!! It tasted of nutty almonds (as if there is any other kind), like a second flush Darjeeling and a Bai Mu Dan white tea. I didn’t notice any floral or fruity notes in any of my three cups.

My second cup was similar in all respects to the first, except the flavors and aromas were at their strongest. The cup aroma was more in line with a second flush Darjeeling, and even more nutty, creamy, malty and delicious! Steeped 1.5 minutes at 195 degrees.

Last cup was weaker, but still quite smooth, sweet and delicious.The malty quality was still there and there was a light astringency in my mouth-and that’s a good thing. :)) I steeped this cup in boiling water for 3 minutes. The spent leaves are huge and I could still see the distinction of multi hued leaves. In a nutshell a truly pleasant, calming tea experience. I can’t say that enough! :))

Cupped and Reviewed: Saturday, February 11, 2012.

I was excited to try this Singbulli Estate tea, because all of my limited experiences with this estate have been very positive. I cupped this Friday night and had a great tea experience. When I opened the bad I smelled a mildly nutty aroma. Let me say that this tea wasn’t as aromatic as I thought it would be. I warmed my cup and strainer, put the dry leaves in, and the nutty aroma intensified. I steeped my first cup as noted and could smell nothing but the fresh leaf. Wow! I smelled fresh minty and nutty aromatics rising from my cup to greet me!

The wet leaves were varigated shades of green and brown and smelled clean, crisp, and refreshing-with more pronounced minty and almond-like character. I also recognized some fruity florals too. The cup itself was a very inviting bright orange color with the same characteristics mentioned above.

When I taste Darjeelings like this my mouth usually waters anticipating the flavors of the tea. What I experienced was a very balanced cup, full of minty, fruity, nutty deliciousness! Really fresh, crisp and invigorating. :)) Usually at a three minute steep, there is a proud astringent bite that dances on my tongue. The astringency with this Singbulli is still quite noticeable-it is a Darjeeling after all. It is more tolerable and milder, as the astringency doesn’t dance loudly, or dare I say, stomp on my palate. It is much more playful and mild, still proud, but not conceited, as it presents itself. It is not as mild as the Puttabong Queen I reviewed last month, so if the astringency is too much for you, try reducing the steep time and even the temperature a few degrees. :))

After midnight I had another cup just to enjoy and this cup matched the description above. What I love about Darjeelings is that they do remind me of a fresh, crisp, clear Spring day that brings nothing but comfort and joy. This Singbulli Estate Darjeeling does not disappoint. It is delicious and very satisfying! :))

Cupped: Friday & Sunday, February 10 & 12, 2012.

Reviewed: Sunday, February 12, 2012.

First of all, let me say that I really like Jasmine teas. Phoenix Dragon Pearls is supposed to be the top grade of Jasmine tea around, and it truly is a great tea! :)) I like to prepare this gongfu style, and so should you to fully appreciate this tea. I like to add the pearls in a glass teapot so I can watch the pearls unfurl and smell the intoxicating aroma. A gaiwan would also work well, but I do not recommend a Yixing teapot for any jasmine tea. A glass Gaiwan would also work well obviously.

I used my glass tea press which is a little big for Gongfu tea prep as far as having to guesstimate the amount of water for my cup (8-9 oz), but perfect for the full expansion of the tea leaves (glass press is about 18-20 oz). I think it works out to one or two tea leaves rolled into a pearl, so when they unfurl the leaves are huge-long and slender.

When I smell the pearls the aroma fills the room and my senses…….really takes me away! SSSoooo aromatic!! I can picture mysellf running …….or walking through a field of jasmine flowers on a sunny day. I run with purpose of course, NOT flailing my arms about, or skipping or spinning in circles! :))

Guesstimating again, I put approx 15-20 pearls in my warmed press, and the aroma seemed to intensify. At a one minute steep, the pearls partially opened, and the aroma of the wet pearls was A M A Z I N G ! ! The jasmine filled my senses and the room. The cup was a light yellow, but the aroma and flavor was not shy. I always let my tea cool a bit-IMHO, you get a better appreciation for the teas’ qualities with a slightly cooled cup. More fantastic Jasmine aroma, and the flavor is so naturally sweet, floral, very flavorful and…….SUBLIME!

Same parameters for the second cup provide the most aromatics in the wet leaves and cup, with the cup a slightly darker hued yellow. The Jasmine is so sweet, floral and smooth on my palate, warming and coating my throat. AAHHHH. The tea has good staying power too.

Third cup steeped at 195 D for 1.5 minutes, with the wet leaf aroma still strong. In the cup, the Jasmine fades somewhat and the gentle white tea emerges. On my palate the tea and Jasmine seem to be closely balanced here, as the floral qualities recede. That’s a good thing, because with Gongfu each cup is different, and I appreciate it for what it is…….NOT for what it isn’t. :)) Still sweet, warm and soothing.

My fourth and last cup steeped with boiling water for 3.5 minutes, gave me wet leaves that STILL smelled of Jasmine and had now fully opened. The cup was weaker in aromatics and flavor, but still the leaves gave me all they had and four quality cups of tea! Good tea flavor and Jasmine soothed me again, with their sweetness and warmth. I could’ve probably gotten a weak fifth cup, but I really had four truly satisfying cups!

Even people who don’t prefer Jasmine teas because they are too floral for their taste, could learn to appreciate this. The nice thing about the pearls is that you probably could limit the floral aspects of the tea by using less pearls, lesser steep times and temps. :)) Another nice thing is that this tea is naturally and slowly scented over several days, and does not come across as cloying to me at all. Give this tea a try! :)) A perfect tea experience, but I’m leaving a little elbow room should a better Jasmine tea please my palate.

Cupped: Sunday, February 5, 2012.

Reviewed: Monday, February 6, 2012.

This review is for the 2010 lot of this green Darjeeling, while the picture is of the 2011 lot, but the leaf is very similar. Very long green & white well twisted leaves that smelled light and airy, fruity, and dare I say creamy. Wet leaves smelled woody and as they cooled, they were alot more fruity smelling. They also unfurled to beautifully large whole leaves, some having brown edges.

The cup color was a medium yellow and had a sweet, lightly fruity nose, but I can’t place the fruit. The flavor is so sweet and smooth in my mouth, with a light fruit, creamy quality. I like it alot. Ssooo delicious and very relaxing. I’ve read that the fruit notes are pear-like, but I wasn’t getting that at all! Then again I’m not a big fan of pears, so I don’t smell or eat them very often.

My second steep on Thursday morning (same leaves), was steeped at roughly the same temperature for 3 minutes. I was still getting smooth creaminess and fruity aspects, but the fruit that seemed to come through was grapes. Not the sweeter red grapes, but green, which tend to be less sweet and sometimes sour IMHO. :)) I was getting some tangy qualities on my tongue-but not bitter. Darjeeling teas are sometimes compared to muscat grapes. I could definitely taste that quality here.

Last night I decided to brew this tea closer to brewing guidelines at 180 degrees for 3 minutes. I dozed off waiting for my tea to cool and woke up with cold tea. I drank it and realized this could be a good iced green tea. Using more leaf, a cold brew in the refrigerator overnight would be quite tasteful! So after midnight I had one more hot cup, adding additional leaves and steeping for two minutes. It was quite smooth and creamy and fruity and delicious!

This is a mild tea, so the qualities I mention above are not strong, but never lacking in flavor. This Darjeeling green tea is is unque tea, and I would have to say, just as good (if not better), than many Chinese green teas! Every green tea lover should try it at least once. :))

Cupped: Wednesday-Friday, February 1-3, 2012.

Reviewed: Friday, February 3, 2012.

This is the only second flush I purchased from Thunderbolt Tea on New Years’ Day. I guess it was a Christmas gift. It has been probably over a year since I’d had a 2nd flush Darjeeling, so I was really looking forward to this one. On Thursday I decided to cup this tea.

When I open the bag, I always inhale the leaves’ aromas and I got almonds coming through in the dry leaf, but there was something else. Was my nose deceiving me? I thought I smelled mild chocolate-like notes, but wasn’t sure because I had never smelled a Darjeeling with this characteristic. I also thought the leaf smelled dry and musky. The dry leaves looked pretty- medium and dark brown leaves with white tippy leaves too.

The cup was a medium brown with a fruity aroma. I wasn’t sure if I was true, because the night before I had a FF Darjeeling (while watching an Indian movie, and I can’t remember the name). Anywho, the FF Darj I had was crisp & fruity, and I thought I was getting some of that in the nose, since I only rinsed my cup with very hot water the night before. After letting my tea cool a bit, I tasted, and found this Risheehat did have a fruity nature, and a nutty quality on my palate as well! I don’t know why but I always seem to get almond qualities with second flush Darjeelings. When I let the tea rest on my palate, I got a good balance of nuttiness and fruitiness in my mouth. When I swished the tea around my mouth the almond qualities prevailed. Very delicious, mouth watering, and IMHO not overly tannic at all.

Still I wanted to do a second tasting after washing my cup and infuser. Plus, I had burnt my tongue eating hot soup—man I hate that!—and I wanted to let my tongue heal so I could perhaps get a better sense of the tea. :)) I also read the description of the tea on their website before my second cup. I don’t usually do that because I don’t want it to taint or overtly influence my description of the tea experience.

The following night, I again smelled the dry leaf aromas. Yes the almonds were there, and it was caramel I was smelling in the aroma! Not so much chocolate, but definitely caramel notes! This was a first for me with regards to 2nd flushes. :)) Again, reading the desciption didn’t influence me here, it just helped me be more accurate in my review.

One thing I forgot to mention was the aroma of the wet leaves, of which the fruity/nutty aromatics carried through nicely here. The dry leaves must have been well twisted because upon expansion they were very large, and you could see the different shades of brown and tippy whites in the wet leaves.

My tongue was nearly completely healed, so on to the tasting. Aahhh, the sweet fruit aroma was there again-very nice! I have never smelled or tasted such a fruity 2nd flush before. Again, very well balanced with the nutty aspects here. I was not getting any caramel or chocolate in the cup aroma or taste, but may at a longer steep time and temp.

A very sweet, delicious cup, that is well balaced and not overly tannic, at least for me, when brewed by the info noted here. Well worth it! I only wish I’d bought more. ://

Cupped: Thurs & Fri, January 26 & 27, 2012.

Reviewed: Sunday, January 29, 2012.

My friends went to China in Oct 2001 to adopt a baby and came back with my God Daughter Chloe, and some really good Ginseng Oolong tea. Elise went back with a friend for another adoption two years later, and another Ginseng Oolong tea, and this Ginseng Oolong tea is reviewed here.

I must say that the first Ginseng Oolong was better, due to it being a first experience of this type of tea, or the fact that it was brewed in a Tokoname teapot, or maybe it really was better. We all agreed to this fact.

To celebrate the Chinese New Year I chose this tea, and first cupped it last Friday night. The dry aroma was amazing and full of licorice. This tea is formed into pellets dusted with licorice and ginseng. The first two cups were steeped by info below.

The first cup wet leaf aroma was filled mostly with licorice aromas while the ginseng was noticeable but secondary. Wet leaf aroma in the second cup was slightly more licorice, with fuller ginseng aromas. In the third and fourth cups, the wet leaf aromas exhibited more ginseng and less licorice, with the licorice notes faded in the forth cup. The cup color was a medium yellow, getting darker with each longer steep (1.5 & 5 min).

The flavor in the first two cups exhibited amazing licorice flavor, not to intense—very delicious! The ginseng was well represented here, but the two flavors traded places in the third and forth cups. The ginseng was more prominent here and by the forth cup, the ginseng ruled the cup. I love the sweetness of the licorice, and the way it coated my tongue. My experience with straight ginseng is that it has a natural sweetness, but alone can be bitter if oversteeped. No bitterness was noted with it here and I found the ginseng to have a sweetness of its own.

Today, (Jan 24th), I made four more cups with longer steeping times and slightly more tea. First two cups were steeped at 1 minute and again the licorice came through beautifully and deliciously! By the third and fourth cups steeped at two and five minutes, the sweetness of the licorice faded and the ginseng and its sweet qualities edged forward. Today’s steeps were fuller and sweeter, and the two stars complimented each other well. There was no bitterness in the ginseng at all. The oolong itself was much less noticeable, and in the wet tea, there was much less actual oolong tea.

This tea is very delicious and sweet and relaxing, and for me addicting, even though the oolong itself was sparse. I love it just like I love my God Daughter Chloe. Happy Birthday Chloe!! :)))

Cupped: Fri, Sat, & Tue, January 20, 21, & 24, 2012.

Reviewed: Tuesday, January 24, 2012.

I’ve cupped this tea over the last three nights and mornings, because I wanted to try to be accurate in describing my tea experience. Since this is a multi-steep tea, my evenings brewing this one often took me into the next morning.

Monday night when I smelled this tea, the leaves smelled of fruits, yet had a roasty/nutty aroma. The wet leaf aroma intensified these qualities! The first two steeps at 45 seconds were the best, and what I got was a yellow cup color, with a fruity sweetness I can only describe as peach-like. This flavor did stay on my palate, but I also got that roasy/nutty quality. There is also a creamy or buttery quality, which made this even more smooth and delicious. My other three steeps consisted of sweetness, but slowly fading qualities of the first two cups. My one mistake was not using hotter water and a longer steep for the fourth cup, leaving the fifth cup rather flat. :-//

Others talked about a milky quality, but I didn’t pick up on any of that in the aromas or flavors. Also there was a fuzzy feeling on the back of my tongue after swallowing, which was OK, but then I noticed a slight taste I can only describe as a powdery finish. This was present after every cup and I didn’t like it. It is not horrible, but it does influence my slightly lower rating.

The next night, I smelled what I thought could be that milky quality (in the dry leaf aroma) I missed the night before. Little to no fruity tones were present, but that nutty/ roasty quality was still there. The info below is for the first two steeps. It’s funny because, in the cup and on my palate I was getting less fruits, and more of the roasty, milky quality. I went with it—I let the experience take me where it would. I found it interesting. How could I not sense this milky quality the night before? I don’t know, but it was definitely there. The smooth, creaminess was also there. This milk like quality was more than just the buttery aspect of the tea, because I could smell it in the dry leaf aromas! A really creamy, delicious tea! :)) That is, until I noticed that same powdery finish (albeit slight), from the night before. :-//

Last night I added slightly more leaf and got more roasty, milky aromas. The first two cups were filled with peach like fruitiness, and I also got more roasty/ nutty goodness. The buttery smoothness was also there!! I got more of the milky quality in the dry and wet leaf aromas and not in the cup or on my palate. Third cup was steeped at 1.5 min and near boiling. Flavors and aromas were still present but fading slightly. My fourth cup (5 min, boiling), was still very tasty, smooth and sweet. Each cup exhibited that slight, powdery aftertaste :-//.

Overall, a very good Oolong, and if it weren’t for that odd powdery aftertaste, this tea would rate a little higher. I can’t recommend it as a Milk Oolong, because I have no other milk Oolong to compare it to. Was that powder note due to artificial infusion to get that milk quality?? I do not know. I will try another milk Oolong that proclaims to be a naturally infused milk Oolong. :))

Cupped: Monday-Thursday, January 16-19, 2012.

Reviewed: Thursday, January 19, 2012.

I’ve been having a problem reading my NOTICES section since Friday, so now I have 40 unread! I wish this was fixed. Anywho, I also thought that meant I couldn’t post reviews, but here I am posting a review.

I have a another problem. I tend to save samples, especially if a special tea is sold out! It’s weird I know, but thankfully I was coaxed into drinking this one. :)) Let me start by saying this tea looked and smelled amazing!! Dry leaves are beige/brown spirals smelling of intense chocolate aroma, with an earthy back note. Watching the full leaves unfurl in glass is just beautiful. Cup color is medium dark brown-but was lighter along my cups edge.

The wet leaves smelled like Autumn leaves with a burnt brown sugar sweetness. As the leaves cooled, the Fall leaf aroma intensified, while the sweetness mellowed to the background. Smelling above the glass rim, I got some oxygen, mixing with the fall leaf aroma, reminding me of walking through piles of leaves on a cool, crisp autumn day! Totally immersing my sniffer, I got full blown fall leaf aroma. After cooling further, the fall leaf aroma gave way to an earthy mushroom aroma. Finally I took the wet leaves to my nose and sniffed deeply. I smelled fall leaves with a sweet note….but something deeper…like burning leaves. AMAZING!!

The cup itself was more earthy, with mushrooms, and a honey/woody sweetness. The flavor was fantastic-like fall leaves in a cup, with a mellow earthiness, and slight mushrooms. I’ve never done it, but it tastes like eating fall leaves. :)) A very full mouth feel, the flavors stay on the palate a long time!

A total, complete, multi-layered tea experience for the eyes, nose, tongue, and throat! I could go broke drinking this tea…….should have bought more. :-/ WAIT!! WHAT IS THIS? My tea is gone, but I can still smell Autumn in my cup! WOW! Post cup aromatics. Now that’s a perfect tea experience! :))

Cupped: Friday, January 13, 2012.

Reviewed: Monday, January 16, 2012.

Quite a few years ago I remember not liking coconut very much, because my mom used to make coconut cake that was too sweet. Then I had macaroons at a Chinese buffet and loved them. Then I tried Thai food and loved the way coconut was a part of their delicious food. So now I, “Really digg coconut man!” Harney’s crafted this blend a few years ago, and I always wanted to try it…….so last year I bought a tin.

Surprisingly, I reecently found this and tried it today. I immediately smelled the coconut…it just hit me in the face! I inhaled the blend deeply and smelled lemongrass, and there was something else. What was it? The aroma was secondary to the other two but…SSNNIIFFFF….AHHHH, there it is—vanilla! Those were the three scents I detected, and I couldn’t detect any ginger. Amazing aroma, and I couldn’t wait to drink a cup. My mouth was watering!

In the wet leaf aroma I could actually smell the green tea now. This looked like a Bancha green and not a Sencha. Bancha is more mild than a Sencha, and it works really well in this blend. A yellow colored liqour greeted my eyes as I waited for the cup to cool.

At 3.5 minutes, the coconut, came through very well, and the lemongrass was quite noticeable and refreshing. What I really like is that the vanilla was well represented, but more of a background flavor. Sometimes vanilla can be overdone, but not here. I really like it when you can taste the TEA and the added flavors. The tea is really good bancha with no bitterness, but there is good flavor. A really good balance of the green tea, coconut, lemongrass & vanilla.

My second cup was steeped at 4.5 and around 200 degrees. Here the flavors come through well enough, and the longer steep made thee green tea pop, and made my mouth pucker. This was not bitterness at all. I enjoyed this cup too, but the green tea was more prominent than the flavors here. I think to achieve a good balance I would steep this blend at 3.5 minutes, but no more than four. I aso used more quantity “leaf” per cup, probably closer to 1 1/2 tsp.

This is one of my favorite blends and Bankok Blend would go perfect with Thai food. It is also a delicious dessert tea. I probably could drink this every day! It makes my mouth water just thinking about it. :)) I could see myself drinking this in the warmer months—this would make a great iced tea. Right now it is too cold here to drink anything iced though. In the Summer, when I ice this tea, I need to remember to buy some tiny umbrellas! :))

Cupped & Reviewed: Friday, January 13, 2012.

Another tea that will mark the beginning of 2012 for me. Ok…….again a week late. I’ve only had one other Feng Huang Dan Cong, so I was eager to try this one. Upon opening the bag, I smelled stone fruit notes and woods. The leaves were darker than those of the other Dan Cong I tried. The wet leaves smelled great-fruity (peachy) and of woods.

I kept the steeps short, because Dan Congs have a bitter edge to them (in a good way), but if you’re not careful, the bitterness overtakes the tea. First two steeps were at 30 seconds at around 170 degees. Really got some nice peach flavors here and yet some notes of woods too. Not as peachy as I remember my other Dan Cong to be but is probably due to lower steep times. There was no back end bitterness noted, but will probably make an appearance with later steeps. Delicious full flavor, with lots of staying power on my palate! Third steep was 1 minute at around 170-175 degrees. Very consistent flavor notes and aromas through the third steep with no bitterness, yet same full mouth feel.

I’m really enjoying this and hoping to get three more quality steeps. :)) More to come!

The flavor of my fourth and fifth steeps were tainted due to food I had eaten, but I can say the 4th steep was still quite delicious. Aromas and stone fruit notes fading, and just a little back end bitterness. Steeped 190 degrees at 2 minutes.

Last steep was good even though the flavor was fading here, and a little bitterness, but surprisingly not much. Steeped 205 degrees for 5 minutes.

Five steeps using roughly 6 to 7 grams of tea!

I loved this tea. Five good quality, delicious, juicy, cups with this Dan Cong. :)) A keeper for me. Although bitterness didn’t make a grand appearance here, I still recommend keeping steep times on the short side.

Cupped and Reviewed: Sunday/Monday, January 8 & 9, 2012.

I love Senchas and got a sample of this about a year ago (maybe longer). :p Last night I saw a capsule of events, that marked 2011 forever in my (our) minds. Perhaps the most memorable, albeit tragic, event in my mind is the earthquake & tsunami that devastated Japan. I can still see the giant wave destroying everything in its path!! To ring in the New Year, and in homage to the Japanese people, I will enjoy this tea tomorrow! Peace, health, and happiness to all of you in the year to come. :))

Just opened the sample bag today and this is my first tea of 2012! I need to drink more Japanese green teas this year. I didn’t realize how much I missed a good Sencha until I opened this Hand Rolled Sencha and was hit with that fresh vegetal aroma! The leaves are so small and aromatic, but the wet leaves smelled more vegetal and delicious. The wet leaves are also so tender. I’ve never done it, but I wouldn’t doubt they’re quite edible. :))

Then I poured the hot water, on the leaves I could smell this great Sencha aroma. Steeped at 1.5 minutes was perfect. The mediuum yellow cup looked very inviting. I always let the cup cool a while, because the flavors tend to intensify, as does the aroma. Swirling the warm tea in my mouth, I got fresh, clean, vegetative qualities, with a full mouth feel. There is a sweetness to the cup & a mild sencha bite. It is in no way overpowering or bitter, but it does make my mouth pucker a little. :)) I like the way the tea coats my tongue and my throat-such a smooth, warming quality that stayed with me.

This is a very good, fresh sencha. I will update with more infusions later!

Second infusion is better than the first with more of the same aromas, flavors, and qualities. The best cup of all infusions.

Third cup was still good in flavor, but the aromas were fading. Increasing water temperature and steep time another 30 seconds would have made a more enjoyable cup.

At boiling and 3.5 minutes the fourth cup possessed waning flavors and aromas. While still good, the qualities all around were on the weak side.

I typically only get 3 really good, quality infusions from a quality sencha. I missed having a good sencha around & this Hand Rolled Sencha was a perfect way to start the New Year!! :))

Cupped: Sunday/Monday, January 1-2, 2012.

Reviewed: Sunday/Monday, January 1-2, 2012.

Tea review to come later today!……………OK, I’m a week late on this one, but better late than never! There is a light dry leaf aroma for this tea, and the leaves are larger than other FF Darjeelings I’ve tried. Pretty multi-hued, white tipped leaves, that really become noticeable when wet. Nice fruity, sweet aromas come through here.

Steeped for 3.5 minutes, the aromas and flavors are light and fruity sweet, with a light orange cup color. Use slightly more leaf for fuller flavor. Although this is a lighter cup, the experience is quite enjoyable. There was no noticeable astringency, which struck me as unusual for a First Flush Darjeeling. It really is a nice, smooth cup and a good change of pace.

My second cup was steeped using slightly more leaf (approx. 1 1/2 tsp), with boiling water for 4.5 minutes. Still lighter in flavor and aromatics when compared to other FF Darjeelings, the cup was a deeper orange, with more sweetness and fruity notes on the palate. There was also mild astringency in the second cup.

This Darjeeling is a great tea. While I typically like a little more astringency, the more astringent Darjeelings can easily become bitter if you are not careful. This Puttabong is a little more forgiving, and is at best (or worst) only mildly astringent. I believe this is due to the larger, tippy leaves. A top notch, refined Darjeeling that is smooth and delicious, and a worthy tea for everyone-not just Queens, or Kings for that matter. :))

Cupped & Reviewed: Saturday, January 7, 2012.

I ordered from Thunderbolt Tea in 2009, but my tea order was returned to India because I wasn’t home to SIGN for it! So in 2010, I ordered this gem. I love Darjeeling teas, and this was the best Darjeeling I could remember tasting in 2 or 3 years.

The dry leaf smelled nutty (like almonds), and of woods. Wet leaves were pretty, varigated leaves of green and brown. I wish I had a picture to show you! The smell was fantastic-sweet, flowery, fruity, all in some combination. The smell of the wet steeping leaves in the cup is….Aaahhhh….so fresh, clean, crisp. The cup color is a beautiful orange color, with the same-although a little subdued-aromas as the wet leaves.

The cup exhibits flowery, fruity, fresh goodness on my palate. So fresh and clean like a new Spring day. I also detected secondary nutty characteristics in the tasting. Typical muscatel tones linger on the tongue even long after the tea is swallowed. The best description I can come up with here is to think of the “bite” of a sour grape on your tongue. This is not bitter, but only tangy deliciousness. This is one of the things I love about FF Darjeeling teas (and what some people do not). :))

Really the best Darjeeling I’ve had in a long while! I started cupping this after Thanksgiving, and even a year later it is so fresh and delicious! Reminds me of Spring in a cup.

Cupped: Mon, December 19, 2011. Reviewed: Sat, December 24, 2011.

I’ve always liked lavender—it looks and smells sweet. When I saw this tea on their website, I just had to have some. The dry purple buds smelled fantastic! Steeped for ten minutes, I was expecting a deeper color, but didn’t see it. This is straight lavender tea, so the wet tea buds smelled awesome!

In the cup I noticed a darker purplish color with a strong lavender aroma, although not as strong as the wet buds. Others have noted a soapy quality in the cup flavor. I can understand that description, but do not consider it soapy. That is just how lavender is…….some things are what they are. The aroma was awesome and the flavor was smooth, perfumey lavender goodness. I really enjoyed how it soothed my throat and stayed with me in the aftertaste.

If you don’t like lavender or scented teas you probably wont like this tea. For me it is soothing, smooth and delicious! A high quality, super lavender tea. This is a perfect herbal at night, when I sometimes avoid caffeine. A truly satisfying tea! :)) The tea still lingers on my palate—now—long after the cup is gone.

Cupped and Reviewed: Wednesday, December 21, 2011.

NOTES**** Tried steeping this at shorter periods. First cup about 200 degrees for 3.5 minutes, which resulted in milder flavor and perfume aromas. Second cup, 212 degrees for seven minutes, still very flavorful and aromatic. I think two shorter steeps is the way to go on this one, especially if you are overwhemed by the flavor and aromatics of lavender tea.

Merry Christmas & Happy Holidays everyone!!. Here’s a video if you care to watch it. It is one of my favorites! I just love her voice. :))

https://www.youtube.com/watch?v=oF70A6t4EiU

Cupped:Thursday, December 22, 2011.

Reviewed: Sunday, December 25, 2011.

I ordered this tea in the late 90’s because the description really sounded intriguing. I mean c’mon son, if this tea was good enough for eight world leaders, it was good enough for me, so I ordered it. Back in the day, I really liked it alot! I’ve been meaning to reorder it for years and I finally did so.

I have been cupping this since November trying to accurately pen a review. So here we go.

Upon opening the tin, I could smell the Assam, Darjeeling, and white Jasmine. Yes, there are full, white Jasmine leaves blended sporadically throughout this blend, which was noticeable. You can actually see all of the different leaves here. In the wet leaves, the Jasmine & Darjeeling come through mostly, among the mixture of other teas.

The cup is a very dark brown, and when I stood directly over my cup, the light hit it just right and made my tea look nearly black. I watched the steam rising off of the darkness, looking like ghosts dancing on my tea! There was a decent, sweet aroma, mainly of Darjeeling, Jasmine, and Assam. Those three teas seemed to stand out in the flavor profile as well, not dominating, but more like vying for position, each wanting to be noticed. I will say the Darjeeling probably got the slight edge here. I honestly couldn’t distinguish the other teas specifically; however, occasionally I noticed a burst from a Keemun. Or was that a Yunnan?? Or a Puerh perhaps, pointedly prickling my palate?? Eight teas can be confusing to the taste buds, much like a totally tenacious tortuous tongue twister!

WWHHEEEWWW!! The key here is that this is a smooth enjoyable cup of tea. An interesting and solid-yet not stellar-blend, with medium aromatics, flavors, and briskness. Lower water temps and a little sugar may unlock more nuances in this tea, increasing my rating. If this tea is good enough for me-and it is-then it is definitely good enough for you too! :))

Cupped and Reviewed: Saturday, December 17, 2011.

I was really lookiing forward to tasting this tea. Upon opening this sample, I see multi- hued, tippy leaves that smelled oh so naturally sweet, with a chocolatey, maltiness. Steeped using info below the wet leaves smelled of woods— like acorns & fresh autumn leaves, with a light earthiness….just amazing! Even wet, I could see different brown hues in the leaves.The cup color was a lighter honey brown, and the aroma was honey sweet, with a mild earthiness in the background. I let the cup cool before tasting, and was rewarded with amazing honey sweetness on the tongue. After swirling the tea in my mouth, I tasted mild earth notes with oak like woods on the back of the tongue and aftertaste. Such a delicious and tasteful cup!

Steeping a second cup for 5 minutes resulted in a slightly darker cup, with more earthy aromatics in the leaves and cup, while still smelling honey sweet to lesser degree. The taste was more earthy, with the honeyed sweetness more in the background. The wood notes noted in the first cup were now slightly noticeable (if at all).

As you can see, this is a visually stunning tea consisting of the full leaf and buds. Aromatics and flavors are great…changing with different steep times! A fantastic tea all around!! With one more cup in my sample, I’ll enjoy it later today, with plans of a bigger purchase in the near future. :))

Cupped & Reviewed: Friday, December 16, 2011.

As a kid, I used to drink Lipton only when I was sick, or on rare occasions doused with sugar. My Grandpap reintroduced me to tea many years later, drinking Lipton, and occasionally bringing out Canadian Red Rose tea he would get when visiting his cousin in Toronto. He claimed that the Canadian Red Rose tea was better than the Red Rose sold in the US. So we would drink it, and I must admit that it really is better. So we would talk about almost everything, and he would play his Big Band music, watch British comedies and mysteries, and we would drink this tea. Paps is no longer with us, but I will always cherish the memories, and his influence on my life—and the tea!! :))

I usually drink this tea plain and steeped at 3:00-3:30, it is rather smooth, but bland when compared to better grades of tea. As an off the shelf supermarket tea, it is my favorite. If I steep it longer, sometimes I’ll add a dash of milk to soften it a little. I still drink this tea on occasion-once or twice a week sometimes-and remember Paps. Tonight I added a little bit of sugar like I used to years ago.

Tea drinking is an experience that should be fun and relaxing. If I rate this tea based on that and all the great memories, I’d have to give it 100. Based on flavor, it is about 61 to 64.

During the Holidays, however you celebrate them, remember to have a special cup of tea with loved ones, and create new memories; but, also try to remember all the positive people and memories that have influenced your life! :))

Cupped: Wed, December 14, 2011. Reviewed: Thu, December 15. 2011.