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2485 Tasting Notes

I’ve been awake since 4am (-_-)
I laid there for awhile, & then said “#~@% it” & got up.
I cleaned up the kitchen, made homemade turkey maple sausage patties & almond flour pancake, & I drank a cup of this while working, & another cup while eating.
Usually I wake up around 7 or so & spend an hour or more alone in my bedroom, writing, stretching, & (in Tony’s words) being cosmic.

Now I feel like I could go back to sleep, but I’m gonna try to get some things done. I pretty much have the day to do as I please, & what would please me more than anything right now is to actually get my office clean & organized, for real this time. Yesterday I started going through my file cabinets, & 1 of 8 drawers is basically empty. The only thing in there worth keeping was the file that contains copies of everyone’s birthday certificates, passports, etc. Only 7 drawers to go, & I need teas like this one to fuel my efforts. :)


Your morning routine sounds so zen and relaxing.

Terri HarpLady

It is required in order for me to function well, if you know what I mean :)


yay! almost organised!

Terri HarpLady

It’s coming a long! After I finish the drawers, there are tons of boxes of junk to go through, that all ended up being piled in my office: sheet music, old papers, small office equipment that is now obsolete (like the adding machine from 1989. I usually bust it out to do my taxes, but now I just use my computer), even more obsolete things like floppy discs, etc. All of these things got moved to a corner of my bedroon (attic – 3rd floor), where they are being conveniently ignored. Out of sight is out of mind, right? Not really, when I have to look at them every morning while I’m doing all my cosmic stuff…sigh…soon, I will deal with them soon, but Just for today, it’s the file cabinets, cuz I have to start somewhere, & I think re-doing my file system is the highest priority. Plus Ms Theresa is in “Queen of the Office” mode, & she’s really on a roll today!

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I spent the late afternoon & early evening drinking a tea from Sil. It’s one of the teas Verdant sent out as a ‘reserve’ tea in their rewards program.
Xuejiao Longcai 2010 Sheng
4G + 4oz yixing (rinse) 10sec/20/30/etc on & on…
This started our pretty mellow, with a mild citrus & chalk taste. The wet leaf on the other hand had a very vibrant herbaceous sinus tingling aroma, perhaps eucalyptus & tangerine.
Throughout the steeps, the tea energy built quickly, I could feel it moving through my lymph glands. The tea became a beautiful amber color, lightly sweet with a slight bitterness. Over time it developed a cashew milk taste, mineral chalky taste, and lime, but here I’m talking about limestone, not limes (the fruit).
I would say overall that although there were some citrus elements to this tea, I would consider it to be a alkaline brew. It had a ‘matte’ quality, in the way that paint can have a matte finish. I know that probably doesn’t make sense to normal people, but that’s my experience. And it’s a sipdown (324)

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I served a pot of this with lunch to my daughter Ari & a friend of her’s. It’s tangy, & today I’m tasting a certain woodiness. Nice with lunch.

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I suddenly found myself in the mood for a chai.
I’d like to publicly thank the Devotea for setting me straight on chai making.
I poured some vanilla almond milk into a pot, turned in on low, added probably way more tea than would be recommended (basically, the rest of the contents of the envelope), & just let it sit there for awhile, checking to stir occasionally. You can disregard any lame reviews I’ve written about this chai in the past, because what I’m drinking now is f*@}!&g awesome!
And it’s a sipdown…uh…326, I think.


So what is the “correct” way to make chai? I was always told to make it with water and add about 2 oz of milk to a 10oz of strongly brewed tea….


now you’re making me want to pick up a sample of this to try it again terri…

Terri HarpLady

I put 16 oz of vanilla almond milk in a pan on low, added a bunch of chai (like 4T, LOL), & just left it there for about 30 minute, stirring occasionally. Near the end I raised the heat a little until it was nice & hot, but not boiling. The only problem with using almond milk (or possibly other milks) is you can’t pour it through a finnum, it takes too long. I have a looser strainer that I poured it through instead, but it filtered it good enough.

Terri HarpLady

Oh, & maybe add some sweetener at the end.

Now part of me wants to try using this method with campfire blend & also laoshan chocolate genmaicha…just to see how they come out…

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I’ve reviewed this one a ton of times, so I’ll just acknowledge that I drank multiple steepings of it this morning already. It is a more savory cup, very enjoyable to me. I also drank a few resteeps of the Shu I was drinking last night.The sun is shining. It is a good day!

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I was gonna drink a Shu Puerh, but then I saw this peeking out of the teas sent to me by CharlotteZero, & it was time!
5G + 4oz X (rinse)15/30/45sec etc…I’m on the 5th steep, & enjoying every steep. Sweet, like a slice of honey wheat toast.
Thanks Charlotte!

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I’d like to thank Tea Explorer for sending me a generous sample of this one!!
6G + 4oz yixing (rinse) X 15sec/30sec…etc….

I started sipping on this hours ago, & am still enjoying it. This is one of those rich & deep Shu’s that remind me of Boston Brown bread. I’ve never ordered to from Berylleb, yet…


Good seller.

Terri HarpLady

I know! I keep reading your posts, & a few others, & I just need people to go buy more of my CDs from my webpage, so I’ll have more money in my Paypal account to spend! :)

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I have quite a few teas here that I’ve never tried, and this is one of them. It was included as a free sample in my most recent Yunnan Sourcing order, which was back around black friday, I think.

Sometimes I get caught up in just going with easy teas, you know, steep 1 tsp for 3 min, or whatever. I forget how much better these full leaf teas are in a gongfu session. So today I went with 5G + 4oz (rinse) X 15sec/30/45/1min…etc

OH, the Chaqi, oh the lovely mellow feeling, oh the delicious tea.
Herbaceous & sweet, love in a cup.


misssss yooooooooouuuuuuuuuuuuuuuuuuu

Terri HarpLady

((((Sil))))) Me too!!!!!
We need to hang out on FB soon, it’s been way too long.
ALSO, I need to get my act together & send this damn box off…LOL!


haha i’m doing a post office run this weekend to send swaps out :) figure that will be my kick off for march :)

Terri HarpLady

I might have to send 2 boxes. One for you, & one for the BBBB. I don’t think I have a box that is the right size to cram it all into, hahahah


i did that for you at christmas haha

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This is not my first tea of the day. First I had a cup of A & D’s Chinese New Year (aka Golden tips), then I had a pot of butiki’s Dinjoye Estate Assam. I should probably post about them, but I don’t really feel like backtracking today, so this is all you get. They are both delicious.

Now for this tea, which is the one I am currently drinking. Tasty Brew included it in the Grab Bag of our BBBBox. I sampled all of the others in the bag, & didn’t care for any of them, so they will be headed to Canada soon. I was gonna sample this one & probably do the same, but then I realized Sil has already tried it, I wasn’t a fan, so I’ll keep it.

I guess it has grown on me, because I kind of enjoyed the first cup & am working on the resteep now. It’s kind of earthy, woody, a little dried fruit, & an underlying taste of white willow bark (think salicylic acid, aspirin), which is interesting because I have a mild headache & was thinking, “I need to stop by Cheryl’s Herbs to get some more white willow bark, & then drink a cup”. So maybe I’m imagining that part.

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I finally have more than one herbal tea that I love!!
The is right up there with Traveling Tea’s “Pumpkin Ginger Spice”!
I’ll have to be sure to keep this one in stock, cuz I’m almost out of the pumpkin ginger, & I can see this tea filling that void!


It has a really interesting ingredient list.

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I’m so excited to have found this community! I’m a self-employed Harpist (acoustic & electric – Originals, Classical, Rock, Jazz, etc) & Singer/Songwriter. My days & nights revolve around teaching at home, playing gigs, gardening,& fixing awesome food to eat. My schedule is different everyday, but I just go with the flow, & I sip a lot of tea!

My love of Tea began with Herbals back in the 70’s. One of my favorites was a licorice blend from House of Hezekiah, an old tea shop in Kansas City. There was also a tea with mint, rose petals, chamomile, etc called Nuclear Casual Tea.
In the 80’s I gave up caffeine, chocolate, alcohol, (& a few illicit substances…), and brewed medicinal blends & tinctures to support 4 pregnancies (all children born at home). In the 90’s my love affair with green teas began when I discovered ‘The Republic of Tea’. Their beautiful teas & packaging inspired my original song, “TeaMind”, from my CD “Zen Breakfast”. If you’d like to hear the song for free, drop by my website.

In general, I drink my teas straight, but occasionally I add a pinch of Stevia & maybe some coconut or almond milk (I’m allergic to dairy, gluten, & various other things & avoid most sweets.)

I’ve explored a variety of teas:
Whites tend to be a little bland…sorry
Oolongs – wonderfully sensual
Roobios – I’m not a fan in general
Puehr – a fairly new direction for me
I’m not a huge fan of flavored teas, but I do make exceptions, & I’ll try just about anything once.

And Black Tea, Oh how I love thee!!
I am on a quest for the most wonderful breakfast cup! I will find you, my Love!


St. Louis, MO



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