Stephanie

So on my second mug of this (using fresh new leaf—not a resteep), I used slightly less tea, lower temp and longer steeping time. Aroma of freshly baked pie crust! Taste is much sweeter and feels somehow “lighter”. Hints of caramel and molasses—with a dash of pepper. Less of that yummy malt, but still very pleasant and absolutely delicious!

Delicious!

Mostly, I detect the slightly sweet almost sandalwood-like flavor of good Keemun. Then a rich, malty, breadiness. There is a bit of peppery smoke rounding it all out. Super smooth yet substantial. It has a wonderful, satisfying flavor and “chewiness”.

I wish I knew exactly which types of tea are in this mixture (it says “a blend of three Chinese teas”)—there has to be Keemun, I’m sure of it. The breadiness must be Dian Hong (Yunnan). Then the smooth/smokiness of…..Lapsang? _{(no—not that, there’s no “campfire” notes)}

I would swear there was Assam in this—with all its hearty, bready, malt. But, since Assam is Indian, what is the Chinese equivalent?

A yummy mystery, this tea is. :)

Overall, Queen Catherine is a beautiful, enigmatic blend!

Woodsy…with slight bake-y hints of bittersweet cocoa powder. And a smidgen of apricot jam. Overlaid with a mild fruity scent.

This is pretty on par with thepuriTeas description. Although I don’t think I am detecting all of the nuances. The flavors I do detect are super subtle in themselves.

I like this well enough. But, overall, it may be just a tad too woodsy for me—it’s kind of bordering on dry bark.

I’m afraid that I don’t love this. :(

It seemed like such a sure thing because I love genmaicha and I love marshmallows. _{(Plus I was hoping I would love this as much as the famous Malted Genmaicha!)}

But I don’t taste yummy fluffy sugary marshmallows—I taste fruity pop rocks! Tossed in with some astringent green tea and toasty rice. I like the toasty rice—but the fruitiness is a bit overwhelming. I know that vanilla can sometimes manifest as “fruity” in perfumes—I’m wondering if it’s the same with flavors?

But anyways, I’m sad to say that this is not a fave. At least it is not what I hoped.

Next time, I’ll try brewing this with less leaf and see what I get.

I must profess my love once again for this heavenly tea. Delicious, creamy smooth, buttery, comforting goodness!!

I just keep on topping off the leaves in my travel tea mug with the hot spigot water at work (I’m on my third mugful). And the flavor, while slowly fading, is still exceptional. I can drink this all day, everyday.

I think this is the tea that I must have with me if stranded on a deserted island.

…speaking of which, I must get more, my stash is dangerously low.

Yay pomegranate! Pleasantly tart and fruity. Delicious as a warm, soothing infusion like this. I’m very pleased with the flavor. Very uplifting and refreshing—even when hot.

I think licorice is an acquired taste. I know, as a kid, I thought licorice tasted totally gross. :P

But now, as an adult, the taste is growing on me—as if my palate is growing ever more “sophisticated” with age. :) I can now appreciate—and even find delicious—the flavors I used to detest—like liver, mushrooms, olives and dry red wine.

This smells strongly and sharply of licorice—of pure anise. Reminds me of the tea version of ouzo. But the flavor is more “pillowy” and soft and nicely sweet. It pairs really well with the white tea!

The tea itself tastes almost veggie-esque and “brothy”—like cauliflower and potatoes (and I mean this in a good way :) ).

Suprisingly yummy overall. It may even convert licorice-shunners. ;)

Subtle, boiled potato flavor. Hints of spice and cataloupe.

Quite tannic.

Delicate, but with a “kick”!

Needed this to settle my stomach after too much dessert indulgence today. At tonight’s steeping, this is predominately cinnamon cream cheese frosting. There’s this tartness that comes from the cream cheese—and then this is offset by the taste of sweet cinnamon sugar.

Honeybush is an effective tummy soother for me, so this is very good as a nightime “tonic”.

Yummy yet beneficial—what’s not to like? ;)

Staring the New Year off with some serious tea! ;)

Soft mint and licorice-like aroma…slight notes of cardamom. At first sip, the flavor is like fresh moss and mushrooms. Hints of bark and sap. More sips..loamy-clay, black licorice, pine…and more mushrooms. There is a “baked” quality to this which I find very comforting—baked in a savory way—like a favorite quiche or casserole. And the back of my tongue feels slightly numb—may be the combination of the heat and the tea’s latent astringency.

Overall, this has been a very restorative, calming cup. And a wonderful start for this new day and new year. :)

Lushly, verdant, toasty…faintly floral aroma. At first sip, the taste is mildly green, “humid” and smoky—like steamed and roasted banana leaves. Pretty typical of the oolongs I’ve tried in the past.

Fresh gardenias push forward, upon further sips. Faint essence of buttery vegetables in the background. A delicious, savory “grilled” aroma prevails throughout. Reminds me of grilled eggplants brushed with olive oil. On a table redolent with fresh jasmine and gardenias!

I’m actually getting pretty hungry while drinking this—I’m finding myself craving some eggplant parmagiana, right now. Finished off with some steamed sticky rice topped with mango and drenched with coconut milk…served on a banana leaf.

Yummy tea. Rumbling tummy.

Off to make some lunch!! :)

Finishing up the last bit of this. I’m getting much more cardamom and cinnamon this time. The peanut butter is very, very faint—just a hint of nuttiness in the background.

Still smells absolutely delicious.

I would love this as a perfume—seriously! :)

Merry Christmas, Steepsterites…

I needed some soothing, simple and dependable tea this morning and R29 Ceylon was just the thing.

For some reason this is decidedly delicious today. I’m getting very yummy “bake-y” notes. Super smooth yet “chewy” bread-y aroma and flavor. Warm, freshly baked bread is one of my most favorite things and, today at this particular steeping, this tea is manifesting this in abundance.

I’m keeping the leaves steeping in my travel mug and the flavor throughout is outstanding.

I’m getting malty, chewy, stone ground wheat bread with a kick of raisin and rye but no “sourness”. Very comforting. At cooldown, there is slight bitterness—but nothing unpalatable.

I’m liking this tea more and more—bumping up to 85. :)

Right off the bat, I can smell cinnamon cream cheese frosting! Paired with an amazing baked and “dough-y” aroma. Flavors of cinnamon, cream cheese and brown sugar are all detectable.

This is pretty delicious and true to its name. Especially delicious paired with Christmas cookies. :)

I love, love, love cinnamon rolls—so I’m pretty delighted with this!

Toasty rice infused with a bit of green tea. I mostly taste the brown rice in this. The actual “tea” taste is very “quiet”. Soft.

Luckily, I love toasted rice and “roasty” flavors, so I think this tea delicious. Genmaicha and matcha were what had me started on this tea tasting journey, so I think I will always have a “soft spot” for them, whatever version I find them in.

This genmaicha is particularly mild and smooth, yet tasty. I detect the flavor of browned rice in abundance. It’s almost like I’m drinking a pure hojicha, with its toasty flavors!

No astringency or bitterness whatsoever. Very drinkable any time of day.

I know SpecialTeas is no more—having been swallowed up by the Teavana corporation (conglomerate?). But I still have my samples and feel compelled to “record” a quick note, regardless _{(and for posterity’s sake, if anything else!).}

This is predictably and deliciously smoky and pine-filled—basically a peat fire in a glass. So intensely “thick” and savory tasting.

I’ve always believed that good lapsang souchongs are the tea version of Laphroaig Islay Single Malt Scotch Whiskey. So if you like that type flavor, then LS for you. :)

I used up all of my sample, brewed rather nonchalantly in my 12.85 oz travel tea mug—“Western-style”. But quickly “rinsed” once in boiling water.

Soothing, soft, “veggie” aroma overlaid with holly berries.

First sip when piping hot = stewed, buttery green beans and ivy.

Further sips = woodsy, mushrooms. Pleasant and smooth. Reminiscent of the comforting aroma of the inside of a vintage applewood wardrobe ala “The Chronicles of Narnia”. I’m not sure how I’m envisioning this, but I am.

More sips = mulch, bark and sweet clover. Still very soothing. Calming.

Upon cooldown: Button mushrooms, brisk, tannic, vines, earth. Hints of walnuts, soy sauce and vinegar. Slight echoes of a sandalwood fan. Wet limestone. Emerging bitterness.

Overall: Aromatic, savory, flavorful, astringent.

Spicy—bordering on savory. At the forefront, I can taste the cinnamon, cardamon, cloves and plenty of pepper—but the peanut butter not as much. There’s an interesting nuttiness and something delicious and “Christmassy”—like gingerbread.

I love the intense spicy-sweet-savory aroma. And as this cools down, I’m detecting the saltiness of chunky peanut butter spread—yummy!

Pretty fun to drink. I like this. :)

Finishing the last of this delicious tea, for dessert.
This last bit tastes like pure pecan pralines.
Buttery, caramelized brown sugar, pecans and brisk, malty black tea—such a yummy combo.
Oh Butter Pecan Tea Black Tea—you will be missed! :)

I think I’m warming up to this tea.

I find myself reaching for it when I just want a plain and simple black tea. No exotic flavors, no fancy brewing requirements, no tip-toeing around a reverent vintage…

Just tea.

Its mild (almost bland) maltiness suits me just fine. It tastes like a plain, straighforward, good quality black tea. And sometimes that’s all I need.

It’s like the “Amish” of teas. ;)

Happy Sunday everyone!

This tastes like bitter cocoa beans…with arugula and kale. :/
I’m discovering that I don’t really like the taste of mate, nowadays. And the cocoa and malt don’t seem to redeem it that much, sadly.

The mate makes the chocolate taste like carob. _{blech, I hate carob ;/}

I’m so excited to try this!! My order came in just a few days!! I love buttery, creamy flavors. I think they are wonderful in tea. And I’m happy to say that this milk oolong does not disappoint! :)

Tastes smooth, buttery and…“green” in a tropical jungle sort of way—like pandan leaves. There’s a refreshing hint of orchid and freshly cut grass in the aftertaste.

The scent partly reminds me of sticky rice with condensed milk and coconut—but it’s not “heavy” or “thick” like the buttered popcorn scent of other milk oolongs. Also, this seems to be more “floral” than the others—like the condensed milk is mixed in with gardenias and other creamy white flowers. _{(but maybe they all really do have the same supplier—who knows?? ;) Everything is subjective.)}

The overall effect is very nice—I like it. :)

If I had to describe this tea one word: luscious.

I just wanted to jot down a few words, because I have to run:

Sweet
Fresh
Mild

I think this tastes delicious and uplifting. Pretty much what I expect of a good quality Jasmine Pearl tea.

This deceptively simple blend is surprisingly yummy!

Mildy fruity and faintly candy-esque. And the chinese green sencha really does taste buttery! Very smooth and almost creamy in the aftertaste.

I sense banana taffy and peach jolly ranchers—but it’s not cloying at all—just a sweetness that serves to enhance the “softness” of the green tea.

Pretty enjoyable. I like it. :)