896 Tasting Notes

68
drank Green Mango Peach by Tea Forte
896 tasting notes

Caveat: this tasting note refers to the filterbag.

I usually don’t add adulterants to green tea. In fact, I never do! But I’m always willing to try a new blend, so here I am drinking Tea Forte Green Mango Peach, a box of which I threw into my shopping cart amidst other items during my first and only visit to this company’s website.

I am pleasantly surprised. The liquor is colored pure gold with a hazy shimmer. The taste is quite complex, and looking at the ingredients list, that makes sense:

green tea, peppermint leaves, honeybush, peach flavor, ginger root, and mango flavor

Apparently these are all natural and mostly organic ingredients, so that’s already reassuring. I was nearly sure that I was tasting and smelling coconut in this blend, but it is nowhere listed, so it must be an illusion caused by the mingling of the mango and the honeybush? Not sure.

What matters, in the end, is that this smells and tastes pretty good. Smooth with no bitterness, somewhat fruity, not very minty, quite likeable, and probably perfect for people who are not hard-core au naturel green tea drinkers.

Preparation
200 °F / 93 °C 2 min, 45 sec

Login or sign up to leave a comment.

81

I found a couple of errant bags of Stash Premium Green, permitting the propitious possibility of a steep-off with Harney & Sons Japanese Sencha (see below for the openers to this steep-off).

Now for the true test: the scent and the taste!

I find that the brewed Stash Premium Green has a stronger, richer aroma, with a slightly cerealesque facet to it, while the Harney & Sons smells lighter and more vegetal.

Perhaps unsurprisingly, the taste, too, differs in that same regard. In fact, now that I sniff and sip these two green teas side by side, I am realizing that the Stash Premium Green lies just over the sencha line, veering toward the genmaicha side. I have always loved this tea, and I do affirm today that I could easily imbibe another 1000 bags!

Perhaps, though, I am comparing apples and oranges. It now seems pretty clear that Stash Premium Green is not a blend only of senchas, which the Harney & Sons Japanese Sencha certainly is.

I like them both. I really do, but the golden Stash brew strikes me as more substantial, with a more pronounced flavor and a richer texture than the brighter green Harney & Sons brew. This despite the fact that the spent Stash bag weighs about half as much as the spent Harney & Sons bag!

I guess that all of this goes to show:

on ne sait jamais!

Login or sign up to leave a comment.

82

In today’s steep-off chez sherapop, Harney & Sons Japanese sencha, in the filterbag format, is going head to head, sip to sip, sniff to sniff, with Stash Premium Green filterbag.

First observation: the brewed Harney & Sons is more green; the Stash is more golden. Both liquors are slightly cloudy. The spent Harney & Sons bag weighs considerably more than the spent Stash bag.

The color of the Harney & Sons packaging is a great black-infused muted green. I love it, and may as well add here that the folks at H&S have excellent taste—not only in tea!

Login or sign up to leave a comment.

78

Bonne nuit. Vraiment.

Preparation
Boiling 7 min, 0 sec

Login or sign up to leave a comment.

58

Oolong? Really? Okay, it might be in here somewhere. The chunks of food in this tea blend are the largest yet—even from Teavana. Seriously, the elderberries are HUGE.

To prepare this brew, I followed my usual strategy with the “cornucopia of edibles” beverages from Teavana, pouring the entire one ounce envelope into my spice grinder and pulverizing it all to powder before infusion in a large glass Bodum French press cylinder.

Elderberries were the largest presence, both visually and in taste. Now I am wondering about the wisdom of using whole elderberries. Does anyone else grind their chunks of Teavana food before infusing? Otherwise it seems to me that most of the flavor would be trapped inside, with only the surface area making contact with the water.

The result of my preparation was not very good without sugar. In fact, without sugar I found it somewhat distasteful. So I added a huge dose of sugar, and then it seemed more like a strong elderberry juice, or perhaps closest of all to Sambucol elderberry syrup. Hopefully this brew will also be good for my immune system…

To me, this beverage bears no resemblance whatsoever to tea—whether oolong or any other sort. It’s potable, but I will not purchase it again.

Preparation
Boiling 7 min, 30 sec
CharlotteZero

I would never grind a tea up before brewing. I’m pretty sure that the “food” items in tea are usually added more for visual effect and/or to make the blend cheaper, per weight, to produce. I’m pretty sure that the people who do the blending/flavoring for Teavana assume that the tea will be brewed as is and adjust the ingredients and flavors accordingly. But what I would most worry about would be releasing flavors from a parts of the “food” that aren’t supposed to be infused, like in the case of the elderberries where you may be grinding up the seeds which would release a bitter flavor. This is just my take.

sherapop

How fascinating! So do you think that I am turning my Teavana beverages into fruit juice, etc. by using this approach? My concern is that the tea in these blends is so far down the list that it won’t even be detectable. But you seem to be suggesting that if I don’t grind the gigantic chunks, then the tea will be more noticeable. Is that right?

CharlotteZero

I believe you would taste more of the tea flavor if you don’t grind up the ingredients first. However, I’m not one to tell anyone how to prepare their tea. I don’t think there is a truly “right” and “wrong” way to enjoy tea. I think it’s best to experiment to find out what tastes best to you. Personally, I like doing side-by-side comparisons of different teas and brewing techniques.

Login or sign up to leave a comment.

74

I have finally figured out how to brew this tea! Correct temperature = 75F; steep time = 2 minutes. But the most important part of all is to use the correct filter, which I have determined through trial and error is a metal mesh cone coffee filter basket. I don’t like the result when I use that sort of filter to prepare coffee—it leaves too much silt behind, creating more of a Turkish style brew. However, the mesh size turns out to be perfect for removing the broken particles from brewed sencha, of which there are many in this two leaves and a bud sencha.

Using a more effective filter device to catch all of the smaller pieces of tea produces a much better first infusion! I always liked the subsequent infusions, but before I was finding the first one too bitter. Not anymore!

Preparation
170 °F / 76 °C 2 min, 0 sec
TheTeaFairy

Glad you found your perfect brew! Sencha is definitely finicky, and it often gets a bad wrap because of that. But it is so worth finding your soft spot, isn’t it? I think it’s also one of the best tea to pair with food…

sherapop

I so agree with you, TeaFairy! Sencha is my favorite lunchtime tea! I usually drink two glasses right after lunch, in fact.

Login or sign up to leave a comment.

82

I really enjoyed this brew tonight. I have been neglecting these nice soliflore sachets, but I now have the beautiful Palace Gardens tin, which makes the experience all the better. There is something very appealing about the flavor of this simple infusion, but it’s one of those cases where talking about it in terms of other flavors of other things doesn’t make much sense to me.

Chamomile is chamomile!

Preparation
Boiling 7 min, 0 sec

Login or sign up to leave a comment.

90

This tea from Tealux, Tenkaichi Sencha Supreme, has very dark broken leaves. After my recent experience with broken sencha, I decided to switch to a finer-gauged sieve from now on, whenever it is obvious that green particles will make it through my regular, larger-pore strainers. So that’s what I did, and the result was excellent!

The liquor was still cloudy but the particles were very small, white and filament like. The flavor of this tea, which is apparently organic, although my package does not make that claim (I am wondering whether “supreme” is supposed to be synonymous with “organic”?), is very fine indeed, with a lot of body. The richness of the brew is due in part to the roasting process, it seems. I always love the roasted spinach note in darker senchas, and here it is in full evidence. Yum!


second infusion: just as good as the first. Same intense yellow-green hue; same small white filaments clouding the view.


third infusion: still bright and beautiful but less cloudy and more of an average sencha taste.


fourth infusion: no cloudiness left, just bright yellow; taste is faint but pleasant

Preparation
170 °F / 76 °C 2 min, 0 sec

Login or sign up to leave a comment.

96
drank Organic Settle by Tazo
896 tasting notes

Delicious, as usual!

Preparation
7 min, 30 sec

Login or sign up to leave a comment.

83

“Shimmering viridescent jade”—indeed. This Kakegawa sencha from Tealux was quite broken up, so the brew ended up very cloudy with tons of particulate material in the bottom of the glass. As a result, the first infusion really had an astringent edge to it. A bit bitter, too. I had a similar experience with two leaves and a bud, so I’m expecting the second infusion to be smoother.

I have to say that the appearance—with little green dots floating about the “shimmering viridescence” cloud—is truly beautiful!


second infusion: lots of shimmering viridescence and flavor; still some green particles floating in the glass


third infusion: the dark green particles are gone; only light filaments remain; the taste is now smoother

Preparation
170 °F / 76 °C 2 min, 0 sec
caile

Oh, sounds lovely to look at, indeed!

Login or sign up to leave a comment.

Profile

Bio

A long-time tea and perfume lover, I have recently begun to explore the intersections between the two at my blog: http://salondeparfum-sherapop.blogspot.com//

I participate at fragrance community websites, and I care about tea as much as perfume, so why not belong to Steepster as well?

A few words about my ratings. In assessing both teas and perfumes, my evaluation is “all things considered.” Teas do not differ very much in price (relative to perfumes or any luxury items), so I do not usually consider the price when rating a tea.

What I do consider is how the particular tea compares to teas of its own type. So I might give a high rating to a fine herbal infusion even though I would never say that it is my favorite TEA. But if it’s good for what it is, then it deserves a high rating. There is no point in wishing that a chamomile blend was an Assam or a sencha tea!

Any rating below 50 means that I find the liquid less desirable to drink than plain water. I may or may not finish the cup, depending upon how thirsty I am and whether there is another hot beverage or (in summertime) a source of fresh water available.

From 50 to 60 indicates that, while potable, the tea is not one which I would buy or repurchase, if I already made the mistake (I have learned) of purchasing it.

From 60 to 70 means that the tea is drinkable but I have criticisms of some sort, and I probably would not purchase or repurchase the tea as I can think of obvious alternatives which would be better.

From 70 to 80 is a solid brew which I would purchase again.

From 80 to 90 is good stuff, and I probably need to have some ready at hand in my humble abode.

From 90 to 100 is a tea (or infusion) which I have come to depend on and look forward to imbibing again and again—if possible!

If you are interested in perfume, you might like my 2300+ perfume reviews, most of which have been archived at sherapop’s sillage (essentially my perfumelog):

http://sherapop.blogspot.com/

Location

Somerville, Massachusetts, USA

Website

http://salondeparfum-sherapop...

Following These People