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2517 Tasting Notes

I got some of this one with my last mandala order, & enjoyed multiple steepings of it late yesterday afternoon. When I have students coming & going, I enjoy setting up a yixing of something I’d like to drink, so I can just keep adding water, rather than having to pick out another tea over & over again. I didn’t really take notes, & the main things I remember was the aroma of a well composed cedar forest (or some other wood), & the flavor was delicious, but again, I don’t really remember much about it, although I remember it being sweet, some fruitiness, & creamy at times, & most importantly, I DID enjoy drinking it! Again & again!

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I think I’ve drank enough black tea for one day!
So I’m going with a cup of green, & this spring cherry, which I used to drink daily, is a nice change of pace.

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I split a pot of this with one of my students today, as I know she really loves this one, and what’s not to love, I ask you? This is a super tasty Fujian Black, sweet, rich, a little malty & yeasty, kind of like a piece of toast.

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Oh yeah!
What a great contrast to the Irish Breakfast & Malty Irish Breakfast. Sure, it’s another bold tea blend, but this one features a decent level of smokiness, which at one point would have made me feel panicky, but now I really enjoy. Adding a little sweetener of some kind (sigh…Maple syrup) really brings out the caramel notes of the smoke, but I really enjoyed it today just plain, & it really is a nice sweet blend!

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(part 2 of attempting to compare Irish Breakfast to Malty Irish Breakfast)

So…I compared the look of the leaves…I drank a small 4oz cup of each, side by side, steeped 3 min, with a resteep of 5. Then I drank a pot of each. The main difference, I’d say, is that this one is bolder & more rustic. It’s got a chewy quality, like a slice of rye bread.

I love them both, but I think I may love the newer one better.


Rye bread, eh? My curiosity is piqued. :)


I love this new Irish Breakfast especially because it’s so bold and “rustic” as you say. Im worried it will be replaced too soon as seems to be the trend for the Irish Breakfast blends. I hope I have ample warning to stock up if/when it goes away.

Terri HarpLady

I’m with you, Shelley!

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When Stacy made this blend, I felt that she really knew me, LOL.
This is the blend I wanted for the base of my custom blend. Then it sold out! And one of it’s components, the Hattialli Golden Lion, also sold out! Panic!! So today I’m drinking this one & it’s replacement, Malty Irish Breakfast side by side, just for fun, really.

I love the Khongea Golden Tippy Assam, which adds a rich bass-note & depth, & the Hattialli, which in mind is more of a smooth gentle middle, filling in the spaces, & I have some of both in my cupboard, because they are also nice alone. I don’t have any of the ceylon in my cupboard, as I’m not really much of a ceylon fan by itself, but it does brighten up the blend, giving it a lively finish.

The leaves on this one are slightly tippy-er than the newer version, but otherwise they look about the same, & really, both cups are pretty similar. (to be continued)


Good Ceylon makes tea blends SPARKLE :)
Glad that you found a worthy replacement to your old favorite. There is nothing more crushing than to have your favorite be discontinued sob

Terri HarpLady

I agree!! That’s why I hoard them while I can ;)

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I love the aroma of this wet leaf! It has a tangy fruity apricot or plum smell, & it also smells kind of like beer, well, more like Hops really. The tea is a lovely brew, very smooth & sweet, a little hoppy, a touch of tang to it, & a shiny kind of feeling in the mouth, like polished stone or maybe metal. That was around steep 5 or 6.

I’m maybe at steeping number 11 or so now. I’m working on creating promo materials for my upcoming annual birthday gig, & kind of lost track of the count, but I just keep going back for more. Now it’s a light buttery creamy mushroom broth, more or less. This really is a nice Sheng, & although in some ways it seems absurd for me to keep buying cakes of puerh, as I already probably have enough tea to last the rest of my life, I still would like to add this one to my collection at some point.

I’m really grateful for Yunnan Sourcing’s sample sizes, as they give you enough to try a tea out several times.


sounds good…i’ll put that on my YS list…yeah,25g samples are great…


Terri, do you order from US site or Chinese? i would love to try so many things, but shipping is outrageous.


I order from their Chinese site, but in bulk, if you want to order I can add your list to mine next time. I’m also looking to go in on a combined purchase of raw pu erh with other tea lovers. The website has a lot of good stuff.

Terri HarpLady

I originally ordered from the US site, but have subsequently ordered a couple of times from the China site, mainly because they listed some black teas I wanted to try out that weren’t listed on the US site.


Bigdaddy, it’s a great idea. Following you


I haven’t ordered from the U.S. site just due to the fact that they don’t have near the selection…shipping really isn’t that bad,especially if you’re making large orders…


Well, I guess I’m spoiled with free shipping when I order from ebay or Dragon tea house. At least if it could be fixed amount. I placed 4 teas like 50 g each, couple samples and glass teapot and shipping is like $18. Do you happen to know when raising of shipping costs stops? How big the order should be? Sorry for all the ??


i’ not sure…my cart is up to $400 and shipping is $27 and its going to be a heavy box…

Terri HarpLady

The main downside of ordering from their China office is that if you’re like me, and you go with the cheap shipping, it takes 4 – 6 weeks to get your order. However, by then I almost forget I ordered, so then it’s like a surprise present :)


That’s exactly what I do. It’s like a new tea adventure. I actually wondered once, did I really order that. Yet all is good.

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I spent most of the morning & early afternoon drinking resteeps of the 3 TOMC teas from Dec, which were still in their Gaiwans. I just gave them each a rinse, & then started up where I left off last night. That carried me through a 90 minute lesson with one of my students (piano & harp), & lunch. Finally, I had to load up to go play High Tea at the nursing home, so I made a cup of this to take along. It’s been awhile since I had this one, & we’ve had a few ups & downs, mostly me adding too much tea (uh, I think we can blame that on little terri’s usual over-exhuberance). Also, although this is nice plain, it really shines IMHO with a little sweetness added. I really love using Maple syrup as a sweetener, but unfortunately I can only get away with that once in awhile. All forms of sugar make me feel like crap. It’s just the facts. I use to use stevia (sweetleaf), but I’ve gotten where I don’t like it so much either.

So the other day while I was at Cheryl’s Herbs I bought some of her stevia powder. It resembles something I might have snorted back in the day, & I’ll have to say that a pinch goes a very long way, it doesn’t have any fillers in it, & it doesn’t seem to have that bitter anise taste that some stevias have. And it set the yumminess factor of this tea on high!


I grew stevia this year. I could never get it to sweeten tea. The leaves are especially sweet on the tongue but I couldn’t make it work. Easy plant to grow.

Terri HarpLady

Yeah, I grow it. Once you plant it, you have it, LOL.
I agree, I have tried crushing the leaves & adding them to my cup, but I don’t really like the results so much. I have a dehydrator, & thought of drying out some leaves & pulverizing them, then just add a pinch. Maybe this summer I’ll try it.

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I guess my Keemun ‘trials’ are beginning.
I drank the ‘Superfine fragrant’ yesterday, & I’m drinking this one today. I’d still say that this one is more masculine, more bassy, more smokey. It’s funny, but I do have trouble explaining the difference between teas sometimes.

Looking at the leaf, the ‘super fragrant’ is more tippy, & slightly bigger sized. As for this cup, I’m enjoying it’s light smoke, notes of brown sugar, slightly floral, pine mulch, red grape awesomeness. Oh…& a dark chocolate lingering after – feel.

I need breakfast!


I really enjoy this Keemun. I’ve already brewed & sipped 1,500 grams to date. It’s my daily breakfast tea.


Sounds nice, and you always give such such descriptions, Terri!


I like Teavivre’s Keemun teas, so a trial would be great fun! :) Hope you enjoy it.


That should read: such nice descriptions (not such such). :-)


To me this one is definitely more on the smokey side…I always love when you use bassy, I can’t explain it, but I understand it :-)

Terri HarpLady

Thanks for the encouragement, everyone! I like the smokey aspect of this one, but it’s only barely smokey compared to most of the other teas that I consider smokey, lol, like lapsang.

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Always a nice smooth & sweet tea to start the day with. Today I swear I’m picking up flavor & aroma of sweet dried cherries in this one. I never know what my taste buds will say, but I say delicious!

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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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