2389 Tasting Notes
Everytime I open up my tea cupboards and see all these fruit-bomb teas from Teavana it’s like WTF was I thinking? And now I have to drink them all unless they are totally dreadful.
Anyway when I first tasted this I did not like it at all but it is better than I remember. I agree with the previous reviewer who said she was expecting something with a lot more in the way of black tea. This is primarily a fruity tea with a little bit of black in it. There’s also something a bit tart here which I am not loving, perhaps the pineapple?
Anyway I think I will finish this if I dump some soymilk in it or perhaps I will wait for the summer and make iced tea out of it. I will be glad to swap this out to someone who is interested in trying it.
Quite a delicious shu. I think my big problem is going to be trying to figure out which one of these Bana pu-erhs is my favorite! :)
I brewed this up in the gaiwan after giving the leaves a quick rinse in boiling water. Very small and fine leaves. A loose leaf variety of shu (not from a cake or a brick, etc).
First infusion: 30 seconds. The leaves have a very woody, earthy and camphor smell. This is a very rich and full tea. I am not too fond of camphor in pu-erh a lot of times but it does seem to work for me here. I am reminded a bit of shiitake mushrooms but there is also a lingering sweetness here like that of sweet potatoes. Big camphor finish.
Second infusion: 20 seconds. I am getting some smoke and reminded a bit of burnt caramel. It is a very uplighting and energizing brew.
Third infusion: 30 seconds. Very similar to infusion #2. Really sweet and pleasant with that redwood forest aroma that I like so much. I am getting a lingering aftertaste like that of cocoa. Very rich and smooth – it’s really a treat!
Evidently you can infuse this 8 times but I do not have time for that this morning…
I checked the price – $20 for 100 grams which seems very reasonable for this aged elegant tea. I am not a complete nut but it does seem to be activating the energy meridians on the back of my neck. Quite an activator of ch’i here.
ooh, this is very nice! A delicate and subtle raw pu-erh. I have steeped this in the gaiwan with short infusions with around 180 F water per the instruction notes.
Leaves were rinsed and the first infusion was discarded. The leaves smell faintly earthy and floral. The tea itself is very mild and relaxing! I am surprised and very pleased so far with these shengs from the Bana Tea Company. I am picking up a slight apple taste with white button mushroom type flavor. Almost like a white tea in the subtle and sweet flavor with just a hint of malt. Very nice for a relaxing afternoon tea. :)
I actually forgot I had this until this morning while looking around in my tea cabinets. I know that isn’t exactly a ringing endorsement of this tea but I do have a lot of stuff!
This is kind of a curious blend. It contains aloe for digestion and inulin – I had to look that up. The inulin is a polysaccharide which is slightly sweet and is also supposed to increase bacterial flora.
So anyway, this is obviously meant to be a theraputic-esque tea but it doesn’t taste too bad either. The chinese green tea is mild (I believe it may be a dragonwell) and I don’t mind the taste of aloe. If you’ve never had it before you might find it a bit weird. There is a nice touch of sweetness here and the rose petals are not too numerous, just enough to add a touch of floral. I rather like this. I might have to try it iced.
As for the other ingredients: natural flavoring, who knows what that means and there is sugar in here as well.
This came as part of a Teavana Japanese tea gift set I got for Christmas. Naturally since I love Japanese green tea I was very excited to get this!
As part of the description of this tea I read: it is steamed and molded into comma shaped leaves. When it is brewed, Tama Ryokucha has a mild taste with tones of citrus and berries.
I brewed about 1 tsp or so of leaf in the gaiwan with water I believed to be around 170 or so. I am got a very thick brothy tea which tastes very strongly of spinach, kelp and almonds. Slightly buttery. I did steep my leaves 3 times. The last steep was very short, around 30 seconds or so. I am not picking up on the fruit flavors but the tea is a tiny bit astringent in the finish. I might try making this again using even less leaf. Enjoyable and delicious.
Time for some shu this morning…. :)
I gave these leaves a quick rinse and am using about 1 tsp. of leaf in the gaiwan. I tossed out the first infusion, a lot of times I don’t drink those.
2nd infusion: This tea has a very intense woodsy aroma, almost smoky like. Very assertive, a bit too strong. Steeped for 30 seconds.
3rd infusion: steeped for 10 seconds. This tea is a beautiful dark orange/brown. Color is like burnt sienna. I am picking up on so many complex flavors. Woodsy, smoky, but also with a tiny hint of plum. Smelling a bit of the camphor here.
4th infusion: 20 seconds – getting a bit more mellow. Smoke is leaning into mustiness. Some chestnut and caramel notes are starting to surface here and the camphor is retreating. This may be my favorite infusion so far. This tea is very meditative, almost spiritual.
5th infusion: 30 seconds. Here I am starting to pick up on the lychee flavor. This is turning into a delicate mouthfeel.
Wow, this really is a great tea! I think I would have rated it a little bit higher if not for all the camphor but it is really an intense and wonderful tasting experience. I do recommend checking it out! It is quite fun!
I am so excited – I ordered a raw pu-erh sampler and a cooked pu-erh sampler from the Bana Tea Company and picked them up at the post office today!
These are really very nicely packaged. Each tea comes in a glassine envelope with a label and then they are stored together in a sheer organza bag. Also included are little brochures about the company and the tea. You know I will have fun drinking these! :)
I first picked this one to try. For a sheng of this age I was very surprised at how mellow it was. Steeped in the gaiwian – first infusion for two minutes and subsequent infusions for 30 seconds.
First infusion is very intense – leaves have a honey like aroma after being brewed. It is a sweet, mellow taste with hints of peach and a bit of maltiness. You get that pu-erh aged flavor on the back of your tongue.
Second and third infusions – the leaves are smelling a bit like a clean mountain lake. Fruitiness is giving way to a mineral like quality which tingles on the back of my tongue.
Fourth infusion – I believe I am picking up on the flavor that others have described as adzuki bean. A bit sweet and caramely.
Overall this has been a really great raw pu-erh experience with lots of flavors and tastes. I am getting a relaxing buzz from this. It is very sweet and soulful. I wonder how it will get different with age? Might have to consider picking up the entire cake but will wait until I try the others! Very yummmy.
It’s a herbal tea kind of afternoon here, rainy outside…
This came in a gift basket and I was pretty leery of it. Anything with hibiscus in it is not going to be a favorite of mine. I like the ginger and the orange flavor but it is definitely on the tart side. I do not think I would buy this for myself but I did not hate it quite as much as some of the other reviewers.