952 Tasting Notes

51

Golden Moon sample No. 6 of 31 at random. I’d think it weird and that I seem to be channeling other Steeples today with this pick, but I’m saved from the weirdness because I actually fished it out of the basket two nights ago after the Coconut Pouchong. I just haven’ t had a chance to give it any attention until now.

Dry leaf mix is a nice range of colors across the tea color spectrum from very dark to silver flecks. Their scent is interesting. Vanilla, surely — it smells like cream soda vanilla to me. And jasmine, just as surely. And some darker notes: tree bark, and something that is almost musky.

I always have a dilemma as to how to steep mixed teas and I know I tend to like my greens steeped under two minutes and my black steeped around 3 minutes. It looked like most folks on Steepster who have had this went with longer steeps, so I chose closer to the black parameters.

To extend the cream soda metaphor, the liquor is pretty much the color of one of those old timely, hearty cream sodas — not the wimpy yellowish ones, the tan/amber ones. The aroma is lovely. The jasmine smells very fresh, and the vanilla smells more seasoned, and they come together in a nice, balanced way.

Unfortunately, I’m not feeling the love in the taste. Maybe I should have steeped longer? Or shorter? I taste some flowers, but not much vanilla. And there is an unexpected harshness to the blend. Something about it is making it stick in the back of my throat rather uncomfortably. It isn’t making me gag, it’s just a noticeable, continuing sensation, almost like an afterburn, though I didn’t drink the tea when it was overly hot. I would call it astringency except that it isn’t affecting anywhere else in my mouth, and astringency for me is usually an all over sensation. As the tea cools, I am able to taste more of the flavor of the green tea, the black tea, and the vanilla, all of which are tasty enough but the strange mouth sensation continues even with cooler tea. After the sensation, whatever it is, dissipates, the aftertaste is sweet and flowery, with an interesting, almost tobacco note.

The jasmine and the aftertaste are enough to make me willing to give this tea another chance, but it would have some work to do to change my mind. Mostly it would have to lose the climbing-up-the-uvula thing it’s doing in the back of my throat.

Preparation
205 °F / 96 °C 3 min, 0 sec
teabird

After reading your note and Meghann M’s, I’m wondering if this should be steeped with cooler water in spite of the black in the blend. I am not a fan of that harsh/dry thing some teas do

__Morgana__

Could well be. Would be nice if GM gave some water temp instructions.

Meghann M

I found it to have a weird mouthfeel. I thought maybe it was astringency from the black tea base, but felt different than the bitter feel of other blacks turned astringent. I was really hoping for good things from this tea!

Side note-I picked this out and put it aside after choosing Coconut Pouchong from the sampler yesterday. Great minds thing alike :)

__Morgana__

Meghann, same here, it was sharp in the back of my throat. Very strange.

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67

I feel sorry for this tea. Le pauvre.

If I’d tasted it before I tasted the Den’s and the Samovar, it would have gotten a better rating. It’s pleasant enough. Smells of toasty rice, as it should, though not as toasty as some. Tastes of toasty rice and a bucolic, green tea that is both sweet and a tad bitter just around the edges, and even has a silky, thick mouth feel.

But alas, I am fast becoming spoiled and the tea, while it isn’t unidimensional, isn’t as multi-faceted as others I’ve tried. It’s like a singer who is a tiny bit flat, almost not enough to notice except to someone who has spent a lot of time listening to really really good singing.

Preparation
175 °F / 79 °C 2 min, 0 sec

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64

My samples arrived! This is the first I’m trying since I have water at 175 right now, which frankly may even be a little too hot for this.

I’m making half a cup of tea as the samples are small. Not knocking them, they were free, just ‘splainin’.

Very green leaves, very peachy smell. Very light yellowish liquor. Peach aroma, and some buttery vegetal notes. Having just come off a very intense jasmine experience with the Numi Monkey King Jasmine Green, I’m not getting any floral notes here.

I taste the sencha, and a tiny bit of peach which is most obvious in the finish. The jasmine is MIA. The flavor is pleasant but too thin for my taste. At least it isn’t bitter.

I am really trying to find flavored greens that speak to me and I will keep trying, though I have a feeling it will be an uphill battle. I enjoy greens, but I’ve yet to enjoy a flavored one other than the Samovar Moorish Mint as much as I enjoy them in their unadulterated state.

Preparation
175 °F / 79 °C 1 min, 0 sec

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69

The flavor of this is what I think of as “Chinese restaurant tea” as it seems to be a staple at the Chinese restaurants in this area, only this version is even more jasminy than the norm. The aroma and flavor are very, very jasminy which is a big plus as I love the smell of jasmine.

The tea base is what keeps this from being spectacular. It’s only just peeping through the flowers, and though it is pleasant and mildly sweet, it could announce itself more. Then I’d be able to tell how good this really is — either it would score points or fall down if the tea wasn’t up to at least par. The downside of the intensity of the jasmine is that it masks the tea, and I feel a little like I’m being asked to judge a photo after it’s been airbrushed to conceal all the flaws.

Lest I mislead, this is better than standard restaurant tea in my view as it is more floral and actually more flavorful (I steep mine pretty strong, and restaurants tend not to), but I’m guessing there are better jasmines with more robust bases out there.

Preparation
175 °F / 79 °C 1 min, 30 sec

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88

Since my April tea of the month club offerings have arrived, I think it’s time to close out March. This was the last of the three March Teavana Classic Tea of the Month Club teas.

This will be brief, because while there is nothing wrong with this tea, it’s not exceptional either. I have had other Chinese greens that were juicy and had a lot of depth, and that made it fun to play “name the vegetable” when deciding what it most tasted like. This has a mild vegetal taste and aroma and a tiny bit of the buttery flavor that I like so much, but it is lacking in depth.

Others have said that it is a good every day tea. Basically, I think if I was going to have an every day Chinese green tea, which I take it means relatively inexpensive, at this point I’d pick Tazo China Green Tips. The full leaf version of that has far more flavor than the Three Kingdoms does.

Even considering cost, I can see no reason why even an every day tea should be just ok — there are so many extraordinary teas out there at all different price points. And Teavana has a reputation for being overpriced. I haven’t done a comparison to pin this down, but I’d think there are more robust, flavorful green teas for the same price or less.

Preparation
175 °F / 79 °C 1 min, 30 sec
Ricky

Ha, sounds like my Hubei Spring Needles.

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78

Golden Moon Sampler No. 5 of 31, selected at random.

Wow, back to back selection of the teas Ewa said she was dreading. [Twilight Zone Music]

I’m also dreading this one, not because I don’t like coconut, but because when I looked up Pouchong I learned that it is between a green tea and an oolong. I’ve only had one flavored oolong which was good, but I’ve never met a flavored green tea that I really really liked, with the exception of the Samovar Moorish Mint. I really wanted to like this one. It seems as though it has many fans, so I was hopeful as I started out.

The dry leaves are medium length, twisty, a dark to medium green with yellow highlights and smell like toasted coconut. It’s like someone put a maccaroon in this tea! (I heart maccaroons, so now I’m even more hopeful.) There is also a pronounced floral note. I looked at the ingredients to make sure there wasn’t a flower scent in there as well, but if there is it isn’t listed.

My first steep didn’t go particularly well. I decided to make this in a small teapot, and I thought I’d use just the amount of water that I’ve been using in my tastings of these samples — but that amount of water wasn’t sufficient to cover the leaves. So I had to add a bit more. I am concerned that it was too much. The liquor was a very pale yellowish color, almost colorless, and the aroma and flavor were buttery with a hint of coconut but not a great deal of depth to the flavor.

For the second steep, I used a Finum filter and steeped in the glass. This definitely made a difference in strength. The color was deeper; still pale, but very definitely yellow. The aroma was milky/buttery, floral and toasty/maccaroony.

The first, too-watery tasting made the buttery note primary, and a little on the weak side. But the second is much more satisfactory. Yes! I can taste coconut! It’s a mild, mellow flavor, but it is there. And now I’m kicking myself for not getting this right on the first steep as I can only imagine it should have been a far more accessible flavor the first time through.

I’m thinking I have to order more of this and keep working at it until I find the steeping sweet spot. If and when I do, I expect this will be extraordinary and deserve additional points.

Preparation
175 °F / 79 °C 3 min, 0 sec

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77
drank Lemon Youkou by Teavana
952 tasting notes

Another steeping discovery. In addition to the honeybush, which I am now adding as a matter of course, I should abandon all rationality when it comes to measuring this mixture and go way overboard. Tonight I had a slice of lemon come out of the bag that was two inches long and weighed enough for a half cup measurement all by itself. Since I was steeping in a mug that holds enough liquid for two rather large normal-sized cups, I put in enough for five cups according to my scale. The result was a sweeter, more flavorful cup than I’ve had from this previously. More is better in this case!

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74

Golden Moon sample No. 4 of 31, randomly selected. Patience isn’t my strong suit and every drop I have of it goes to my small kids, so it shouldn’t be surprising that I do things like pick the next random sample even if I may not drink it right away, just so I know what it’s going to be. I was lucky tonight, I picked back to back whites — so I can get away with trying another one before I go to bed. (I hope.)

I’m guessing the same white tea is the base for this as was for the Persian Melon. Looks the same in any case — I won’t repeat the visual description here. These do have that anise/fennel smell of licorice, but it is far more mellow and earthy than I’d thought it would be. I’m finding that in flavored teas, the smell of the dry mixture is often much more intense and concentrated than the smell of the steeped tea, which I suppose makes total sense. I am visualizing a textbook style diagram showing little bubbles of aroma-containing particles wafting upward as the tea evaporates and having more and more space coming between them the farther away from the liquid they go. Here, I’m wondering how much flavor there will be in the steeped tea since the licorice fragrance in the dry leaves doesn’t seem strong enough to sustain infusion, but then, licorice is a pretty strong flavor and I should give GM the benefit of the doubt for knowing what they’re doing.

Color-wise, the liquor is very similar to the Persian Melon as well, pale golden yellow. The licorice component of the steeped tea’s aroma is mild and mellow.

Taste-wise, it is as well. It’s definitely licorice, but soft, smooth, gentle. Which is great, because if it were stronger it could get scary and become Tazo Cinnamon Spice minus the cinnamon. Where in the Persion Melon the white tea seemed to add a fermented note, here it lends more of a earthy note. Together with the anise, the earthy note brings to mind tarragon. And now all of a sudden I’m thinking of Samuel Beckett. I wish that hadn’t happened right before bed. I enjoy thinking about Samuel Beckett, so now I’ll probably want to stay up and read.

But back to this tea. As a licorice tea, this is v. nice, but do I want/need licorice tea? It’s not my favorite flavor, I never crave it. I enjoy it if I’m in the mood and it’s presented to me but I wouldn’t ordinarily seek it out. I think that sums up how I feel about this tea. Unlikely to crave it, unlikely to seek it out, but if it was presented to me most likely I’d drink it and enjoy it.

Unfortunately there isn’t tea-on-demand capability, where you can open your magic beam me up Scotty fax machine and pull out just the right amount of leaves so that you don’t have to order a #*^!load of something you’ll want only once in a while. If I had one of those, I could see requesting small samples of this from time to time.

So who is going to invent that, please?

Preparation
175 °F / 79 °C 3 min, 0 sec
Rabs

LOVE the visualized diagram-o-smell! I really dislike licorice – so it’s good to know that I shouldn’t be going “patooie” when this sample comes up for me. And I’m thinking that Ewa might be able to salvage the time machine and focus on your brilliant idea instead ;)

Ewa

Because all the chronal resonance frequency of all the time machine parts has to be tweaked in order to ensure that a cascading oscillation failure doesn’t tear a hole in space-time, they really become kind of useless for any other purpose. If only I had called a halt to construction before we’d gotten to that step…but alas!

On another topic, I’ve been kind of dreading both this tea and coconut pouchong, since I haven’t been a huge fan of either flavor, historically. So, I too, am somewhat relieved :D

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85

Golden Moon Sample No. 3 of 31. Another random pick.

There was an amusing, crazy, humongous open leaf among the dry leaves, that looked something like a bay leaf. Never seen that before in the teas I’ve tried. Other than that they looked greenish grey with flecks of white. Not sure what kind they are, maybe white peony? They smell sweet and, I guess, melony, but it’s really too pungent to be just melon. The smell reminds me of something I can’t place. Maybe jelly beans? Candy corn? Cotton candy? A tiny bit like caramel? This worried me a little at first. I was afraid this would be gag-me-with-a-spoon sweet. But it turns out I didn’t have to worry.

When steeped, the melon scent becomes evident, and the candy smell recedes greatly. Sometimes the aroma smells a bit like honeydew, sometimes like cantaloupe, sometimes like a mix. It’s a juicy and mildy fermented smell, with a high white wine-like note. The liquor is a clear, pale golden-yellow.

Wow. I’m tasting this as I type and it does taste just like a melon! It’s like drinking a slightly watered-down version of the juice left on the empty plate where the honeydew was at a breakfast buffet, but there’s more to it than that. It’s mildly sweet, but with that same slightly fermented note to it, which must be the underlying tea. Winey. Almost yeasty. It’s very nice indeed. It is the best flavored white tea I have tried so far, not that I’ve tried that many.

I’m giving it a provisional rating that puts it above the other flavored whites I’ve had but isn’t out the roof as I don’t yet have enough of a comparison base in flavored whites to feel comfortable saying this is the best of the best. It may change as my experience changes, but for now I’m calling it a smashing success as a white melon tea.

Preparation
175 °F / 79 °C 3 min, 0 sec

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51

I thought it would be interesting to try this side by side with the Numi Chinese Breakfast. And it was.

I like black tea, this much I know. But I haven’t yet spent a lot of time analyzing whether I like some black teas better than others. I do like the malty, sugary flavor of some blacks but I’m still too early in my journey toward (what I hope will be) eventual sophistication to be able to tell a Yunnan from an Assam from a Ceylon from a Keemun without reading what I’m drinking on the container it came in. I can sort of tell Darjeeling most of the time, but found it interesting when I was reading about Darjeelings that they’re sort of in their own category as they generally aren’t fully oxidized though they are considered blacks. Hmm.

Anyway, this is a blend of Assam, Ceylon, Keemun and Darjeeling, while the Chinese Breakfast is pure Yunnan. The Chinese Breakfast steeps up the more aromatic of the two, with a sweet, brown sugary smell. The Breakfast Blend has some sweetness too, but it is a paler, and less sweet aroma.

Compared to the Chinese Breakfast, this has a less robust flavor, which wasn’t at all what I expected. I was expecting that between the Assam and the Darjeeling, the Morning Rise would be more intense. Morning Rise is pretty ordinary and so there’s not a lot to say about it. It doesn’t stand out, even among other bagged black teas. I didn’t love Awake, but it had more flavor than this even though it wasn’t as smooth and well-blended. I’d pick Chinese Breakfast over this given the choice.

Preparation
Boiling 5 min, 0 sec

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Bio

I’ve updated this bio as it’s been a couple of years since I “started getting into” tea. It’s now more accurate to say that I was obsessed with tea for a while, then other things intruded, then I cycled back to it, and I seem to be continuing that in for a while, out for a while cycle. I have a short attention span, but no shortage of tea.

I’m a mom, writer, gamer, lawyer, reader, runner, traveler, and enjoyer of life, literature, art, music, thought and kindness, in no particular order. I’ve recently started writing fantasy and science fiction under the name J. J. Roth.

Personal biases: I much prefer to drink tea without additives such as milk and sugar. If a tea needs additives to improve its flavor, its unlikely I’m going to rate it high. The exception is chai, which I make on the stove top using a recipe I found here on Steepster. Rooibos and honeybush were my gateway drugs into the harder stuff, but once I learned how to make a decent cup of tea they became far less appealing to me. That said, I’m not entirely a purist, and I enjoy a good flavored tea, particularly flavored blacks.

I like all kinds of tea depending on time of day, mood, and the amount of time I have to pay attention to preparation.

Since I find others’ rating legends helpful, I added my own. I’m revising them slightly to make them less granular as I don’t really find myself hating most things I try.

I try to rate teas against other similar versions. So I rate Earl Greys, for example, against other Earl Greys, rather than against all teas. If something rates very high with me, though, it probably means it’s a stand out against all other teas I’ve tried.

95-100 A once in a lifetime experience; the best there is; will keep this stocked until the cows come home

90-94 First rate; top notch; really terrific; will definitely buy more

80-89 Excellent; likely to become a favorite, will likely buy more

70-79 Very good; would enjoy again, might buy again if in the mood for this particular one or a better, similar version not available

60-69 Good; wouldn’t pass up if offered, but probably wouldn’t buy again unless craving this particular flavor

50-59 Okay or run of the mill

Below 50 So-so, iffy, would definitely pass
or ick. The lower the number, the closer to ick.

Location

Bay Area, California

Website

http://www.jjroth.net

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