21 Tasting Notes

85
drank Gyokuro Imperial by Teavana
21 tasting notes

Thanks to Tea Junkie for this sample. Love it… I desperately want more. one of the better green teas I’ve had.

Preparation
175 °F / 79 °C 1 min, 30 sec 2 tsp 16 OZ / 473 ML
Tea junkie

Glad to hear that. I myself love this Japanese tea. Best green tea there is to me. Let me know if you’d like any more.

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82
drank Moroccan Mint by Teavana
21 tasting notes

Makes a great pitcher of iced tea. Sometimes you just want a cold drink with a crisp edge, and this fills that craving for me. There’s always a pitcher of this in my fridge.

Preparation
180 °F / 82 °C 1 min, 30 sec
Tea junkie

I’ve always wanted to try this tea. How is it hot? Let me know.

Christopher

It’s good for one infusion hot. I enjoy that one infusion immensely. Generally when I make it iced, I first steep it in a mug to sip on whilst I prepare it iced. I steep for about 45 secs this way. I’m sure you can find better, but since I like it iced, I’ll continue purchasing it. Send me a message if you want a small sample of it. (And the earl grey)

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82
drank Earl Grey Black by Teavana
21 tasting notes

I always keep a tin full of this stuff. It’s my go-to black tea for iced tea and tea eggs, but rarely drank hot.

Since cutting back on alcohol, I’ve explored the confusing and sometimes blasphemous world of iced tea, only to find failure at every turn. It seems most of my delicious teas are truly meant to be enjoyed hot, but sometimes you just want a nice cold beverage. This tea, along with Teavana’s Moroccan Mint, saved the day, and I always have at least one pitcher of this in the fridge. Good stuff.

Preparation
Boiling 2 min, 15 sec
Tea junkie

This is also a tea I’ve been wanting to try. I’ve shyed away from it due to reviews about it being to artificially flavored. Should I keep listening or not?

Christopher

I will admit there is artificial flavouring in this tea. Teavana even admits this. But it’s bergamot; it’s almost always going to be artificially flavoured in tea. For the price, you can’t do much better. I suppose it would boil down to weather or not you have an extreme aversion to artificial flavouring. For my part, I do my best to avoid it, but I allow this exception for the greater good… it’s safer than most of the beers I drank.

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90

Despite being a fan of Wuyi rock oolongs, this is my first Da Hong Pao, and it is amazing! I enjoyed the roasty, burnt caramel aroma. Prepared this the gongfu way in my yixing whilst indulging in my second addiction: pipe smoking. The sweet tobacco with the roasted aroma of the Da Hong Pao was enough to settle me in for the night for many more steepings. I would definitely like more of this one…

Preparation
Boiling

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91

LongJing always has a place in my cupboard, so it’s no surprise that I enjoyed this one the most from January’s Steepster Select; or maybe the Okubucha.. Can’t decide yet.

Brewed in the traditional Dragonwell method, I emptied contents into a warmed tall glass, poured in 180F spring sourced water and let sit until the leaves expanded and danced around the glass. I drank the glass 2/3rds and added more water to the remaining 1/3rd. I had maybe 5 infusions with this method, the last resulting in mostly clear hot water with very little flavour.

The aroma was nutty and vegetal, as described on the packet, and lasted through the first 3-4 infusions.
The taste was typical of Longjing, and I thought it to be delicious. The fact that it’s organic only made it better.

Definietly a great tea, and I’ve yet to have a bad longjing…knock on wood.

Preparation
180 °F / 82 °C

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75

San Diego airport brew whilst I wait for my plane to Colorado to board. The staff that made the tea used boiling water, or extremely hot… but definitely not 175-185F, which I think would have made this tea better.

Putting the above peeve aside, the tea is nice. I order this everytime I fly out of San Diego, and will continue to.

Aroma and taste are nutty and vegetal, as described, but the “buttery finish” never happens for me, most likely due to the water temp.

Maybe in the future I’ll ask to have them not put the bag of tea in the water until I can let it cool down.

Preparation
205 °F / 96 °C 1 min, 45 sec

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75

Included with January 2014’s Steepster select box.
Well, I didn’t not like it, but I barely did like it…. I got nothing that the card mentioned in the flavour profile.. no cinnamon, no cloves, no mint. It was named correctly though, There’s a lot of red in this black tea. I’ve had better black teas, the taste was mediocre. I steeped twice and tossed the spent leaves out.

Edit:
After reading people’s positive experiences with this tea, and Eco-Cha’s notes and background info, I’ve decided to give the 2nd packet a go, this time gongfu style…

HUGE difference!

Although still not my favourite black, the gongfu method really brought out some of the flavours I missed the first time around. I enjoyed this tea last night, it was a very nice experience. Thanks for taking the time to reply with the extra info and opinions, Eco-cha, it’s changed my opinion of this tea for the better.

Preparation
Boiling 2 min, 15 sec

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87

Received this tea in January 2014’s Steepster Select box.

The aroma of this steeped is similar, to me, to an unsteeped four seasons oolong. The colour is close to that of a yellow highlighter… It’s almost glowing in my glass cup.
Tastes slightly like some fruit. The included card says pear, but I don’t get a pear taste. Can’t put my finger on it, but I do like it.
Kind of similar to an older tieguanyin.
Overall not my favourite ever, but a very interesting tea to have. I wouldn’t mind having more in my cupboard.

Preparation
Boiling 2 min, 0 sec

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91

Honestly, I love this tea; I bought 6oz of it. I miss the 90 bucks it all cost, but this tea is just great!
If anyone can recommend a similar tea that is less expensive, I’d be forever in your debt.

~1tsp in yixing pot,
1-2 steeps 15seconds with 175F
Colour is light golden.
Aroma is of mild honey, floral and sweet.
Taste is much of the same with a smooth buttery finish, that doesn’t stick around too long.
3-4 Steeps 20 seconds 180F
Colour is more of a yellow/green, still pleasing.
Aroma has settled on the floral notes and less on the honey.
Taste is much lighter, more delicate, but less complex.
5th steep 25 seconds 180F
Colour is now like a clear yellow.
Aroma still hits with the floral, but significantly less “umph” to it.
Taste has mellowed out and the buttery finish is almost gone.

I’ll keep steeping with 30sec times until I get clear water out of the leaves. I really enjoyed this one. The spent leaves are also very attractive on the bottom of the yixing pot.

Preparation
175 °F / 79 °C 0 min, 15 sec
AnnaEA

Nice to see a brewing note for a gongfu style brewing of this tea – I thought it would lend itself to it nicely! Thank you for sharing.

Christopher

You’re welcome. It really was worth brewing to this way. I think I had 8-9 steeps total before it just tasted like hot water.

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88

Delicious. I treat this the same way I steep/drink my Longjing – Pour water at correct temp into a tall glass, leave buds/leaves in, drink until 1/3 left and then add more water. Repeat until flavour is gone. Sometimes I even mix the two together; there is no bitterness that I can taste when doing this.
By itself:
The aroma is full of sweet pine. It reminds me of Whispering Pine’s Sleeping Bear.
The taste is what you’d expect from a white tea: light, delicate and a very gentle aftertaste of honey.
The buds dance around the tall glass going up and down throughout out the session.

Preparation
Boiling 8 min or more

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