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2479 Tasting Notes

I went with the Western steeping parameters for this one today. I haven’t really been drinking my green & white teas much, or any teas that require gongfu sessions either. It’s mostly been a parade of black teas, because they are easy, they are satisfying, & I love them.

As expected, all of my students have cancelled due to the lingering foot of snow, & I’m enjoying a day of cooking, eating, etc. I’ve got beef stock cooking in the crock pot, will cook some kind of roast for tonight, & am planning to start a new batch of root kimchi & a batch of sauer kraut maybe this afternoon. Otherwise, it’s tea, deskwork, & harp playing for me!

This is a really White tea, probably my favorite one so far. It’s sweet, with a lingering almond milk taste & texture. The resteep ended with a pinch of salt. There’s more to it than that, but that’s all I got.

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I drank a pot of this earlier with my breakfast. I’m not usually the CTC type, but wanted to try it out, so I bought some in my last Butiki order.
I don’t have any descriptive notes to share yet, as that was a few hours ago, and you know the saying, “out of sight, out of mind”, right?

I’ve drank several teas since then too. All I remember is that I enjoyed it & it went well with my Brekkie.

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Cheryl’s Herbs is a shop less than 5 minutes from my house. Cheryl is an awesome internationally known (at least in herbalist circles) Herbalist. She really knows her stuff regarding herbs, aromatherapy, & many other holistic arts. She sells any herb from anywhere that you might want or need (all of the highest quality), makes custom formulas, hosts all kinds of workshops & classes at her shop (from aromatherapy to Wild Fermentation featuring Sandor KatZ), AND she’s a professional French Horn player! If she looks at me when I’m in the store & says, "Terri, I think you need to drink (insert herb here), I’ll do it, cuz she knows. Needless to say, I get my herbs & tinctures from her…& my veggie culturing supplies…and the replacement filter for my water purifier… And essential oils…

So, this is real elderberries! not some blend with a berry or 2 in it. It is the best tea I can drink when there are virals floating around. It is a potent anti-viral that actually tastes pretty good too, especially lightly sweetened. I like to steep 1 TB in 8oz for about 10 minutes, add a pinch of sweet, & enjoy! Kids will usually drink it too, even adult children, which is why this is a sipdown.

But I won’t even bother to remove it from my cupboard, because I’ll restock today.


this is pretty delicious! i agree


Is “Cheryl’s Tea” similar in properties with just rose, cinnamon and stevia added?

Terri HarpLady

Yup! Cheryl created that blend for some International Herbalists convention. I like it too, but I usually just go with the straight Elderberries.

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drank Laoshan Black by Verdant Tea
2479 tasting notes

This is still one of the most wonderfully nuanced black teas ever, IMO.
The leaf is the darkest, shiniest…
The aroma is heady & thick with promise…
The cup? Delicious!
AND I can drink it on an empty stomach before breakfast with no queasiness!


I agree! Yum! <3

Dag Wedin

Tried it gong fu style?

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I really wanted one more cup of tea, sans caffeine. This one sounded good, due to the warming qualities of Ginger.

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This is from the sampler I got a few weeks ago from the Devotea. I’ve enjoyed sampling their teas, especially the black ones.

This one isn’t bad. I’m drinking it hot, with a pinch of sweet, because it’s cold here in St. Louis! It is lemony & bright from the combo of lemon peel & hibiscus. It also contains marshmallow leaves & root. Marshmallow was originally used as a treatment for sore throats. The thick juice & pieces of the root were combined with honey as a healing treat. Modern day ‘Marshmallows’ were inspired by, but have nothing to do with the original, they are merely a cheap knockoff, & of course, there is nothing healthy about them :)

Robert Godden

Really pleased to hear that you enjoyed that one. It’s a US-only blend created by Nicole. I believe she has done a great job. As I am allergic to lemons, I will never find out for myself, I can only go on comments and reviews.


sounds tasty!

Terri HarpLady

Allergic to lemons? Does that extend to all citrus Robert?

Robert Godden

Yes, so that includes citrus blends I have personally created, such as Lady Devotea. Blended by nose, and by forcing others to try it.

Terri HarpLady

Oh well…there’s always lemon grass, lemon balm, & lemon verbena! :)

Robert Godden

Oh indeed, my thoughts exactly, if you’d care to read this: http://thedevotea.teatra.de/2013/05/17/making-a-mint-devotea-origins-part-ii/

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Tony & I got out & cleaned all the snow off our cars this afternoon, & I drove home, slipping & sliding all the way. I’m actually really good at driving on slick stuff, but was still glad to get home, where I’ve been happily sipping teas all afternoon.

It’s been awhile since I drank this one, so the boys & I made a nice big teapot full, thinking we would polish it off, but it turns out there is still enough to have it one more time. Into the sipdown box the last bit goes.

This is a black tea with the rich tartness of black currant & the creaminess of vanilla. I added a touch of sweet to my cup as well, & I had forgotten how tasty this one is!


The Naughty Vicar , for real??? That’s hilarious!!!


Great name.

Terri HarpLady

I love the name, hence I bought the tea, lol

Terri HarpLady

oh, & it’s because black currant is suppose to be an aphrodisiac!

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Thank you Stacy for sending me a sample of this tea!
I have to be honest, I didn’t expect to like this one very much, but I wanted to give it a fair try, & surprisingly, it’s actually pretty tasty! Wow! Of course, I shouldn’t be surprised, since we all know that Stacy is the Mistress of the Arts of creating delicious tea blends.

Tart Rhubarb, creamy vanilla, & a slightly hoppy beer like taste & effervescence combine beautifully with the keemun. I added a pinch of sweet as well.

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drank Rou Gui by Life In Teacup
2479 tasting notes

I’d like to thank KS for sending me a sample of this one to try out. I’ve wanted to try several of the teas from Life in Teacup for awhile now. I love Roasty Wuyi oolongs! Opening the package, the smell of the dry leaf is yummy fruity & sweet, like dried apricots have been simmered down to a rich compote. The dry leaf is a rich mahogany color, long twisted strands. Poured into a hot dry yixing, the aroma quadrupled & became thick & tangy. A quick rinse, which I drank (how could I not?) yielded a hint of what was to come. Let the steeping begin!
5G + 4oz yixing (rinse) 10sec/20/30/40/50/60/2min/3min/4min/5min…

10 sec – This is a sweet infusion of hazelnut butter & gently tart apricot. With each steeping new layers were added: creme brulee, a sprinkle of cinnamon. Steep number 4 took on a shiny smooth quality, like obsidian. Then the tanginess faded briefly, replaced by a creamy pudding. Then the tanginess returned, so that my mouth felt as if I’d been eating tart berries. The last steepings were like a sweet nectar, a gentle sweet artesian spring, flowing into a rock fountain, with faint notes of peach, hazelnut, & cinnamon.


Wow, can I borrow your taste buds?


Your ability to identify flavours leaves me in awe.

Terri HarpLady

All I can say is it works better some days than others. In the dead of winter, when I’m not having any allergies, & I have time to just relax, I can taste all kinds of things. I’ve always been hypersensitive to tastes, smells, sounds, textures, etc. Otherwise, we can probably attribute at least part of it to my heavy use of hallucinogens in my youth ;)


I’m hypersensitive to tastes but I’m shit at actually identifying them. :(


Possibly my youth needed more hallucinogens. I had none except the nyquil that one time I had a fever of 103.

Terri HarpLady

I often notice tastes that seem familiar, but I can’t quite place them.


Sounds yummy!

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This is not really like any of the other more bold & bassy Assams I’ve had, which makes sense since it was grown in Hawaii, a completely different terroir than what I’ve ever had. I’m sure there is a lot of volcanic rock in the soil, right?

The first couple of sips seemed a bit thin to me, but then the flavor began to build into a sweet honey like taste, rich & satisfying. I can see the comparison to Taiwanese Assams, but this is more honey & less fruit. There’s also a nice thick mouthfeel, almost like some of the chinese teas I love.

Thank you TastyBrew for sharing this in our BBBBox!!

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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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