911 Tasting Notes

74
drank Prince Vladimir by Kusmi Tea
911 tasting notes

Angrboda’s enjoyment of this tea made me go for a re-try. For some reason, I remember this tea as more chai-spicy than the simple warm/tingly-spicy it actually is. It’s citrus-y and creamy and light but warm and cuddly at the same time. It’s a good tea but it’s still not quite something I could see myself reaching for regularly. Though I might think differently in the winter due to the spice-cuddles this tea is giving me.

Preparation
200 °F / 93 °C 3 min, 30 sec

Login or sign up to leave a comment.

81
drank Bao Zhong by Tea from Taiwan
911 tasting notes

The leaves are ugly and broken with rather long stems poking out. Each time I brew this, I just don’t expect much. But the taste does certainly deliver. Sweet with a faint nectar/floral honey top note and an almost nutty bottom note. Why can’t I remember the tastiness of this tea when I’m not actually sipping it?

Preparation
175 °F / 79 °C 2 min, 45 sec

Login or sign up to leave a comment.

72

I’ve had to drop the rating a little bit on this one, mostly because I followed it up with a fairly mediocre Bao Zhong from Tea from Taiwain and this cup pales in comparison to that one. I still think this is a pretty good tea, but there is a taste which I can’t quite peg – my mind wants to say metallic but it totally isn’t – that just doesn’t hit the right notes with me, even though I enjoy the sweetness of this. Ultimately though, I seem to lean more towards floral sweet over fruit sweet in greener oolongs.

(Looking at the description of this tea, I’m guessing the not-metallic taste is the pineapple note I’m picking up because it has that same teeth-tingling tartness.)

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

Login or sign up to leave a comment.

80
drank Ceylon OP1 by Teas Etc
911 tasting notes

I had this with additives since I wasn’t willing to risk bitter ickiness on my drive to work. It stood up surprisingly well to the half & half and sugar, which I wasn’t anticipating. It was much sturdier and richer than the few Ceylons I’ve had previously. I wasn’t anticipating liking this – Ceylons tend to me a little thin and light-tasting for me – but now I want to give this a try straight because it could end up being really good.

Preparation
4 min, 0 sec

Login or sign up to leave a comment.

75
drank Keemun by Teas Etc
911 tasting notes

Used a little extra leaf to finish off the sample and that definitely helped this strike a more Keemun note compared to the first time I tried this when it hit quite a few Yunnan notes. There is a tiny hint of sharpness at the end of the sip but I’ve had some Keemuns that were pretty rough so I’m okay with that little bit. Has a nice, earthy, sweet, slightly smoky flavor – not campfire smoky like a lapsang but more someone-in-the-neighborhood-has-a-fire-going smoky. Relatively mild and smooth. Minor bump to the rating.

Preparation
205 °F / 96 °C 4 min, 0 sec

Login or sign up to leave a comment.

65
drank Peppermint Yerba Mate by Samovar
911 tasting notes

Wow. Yeah, mate and I? Not gonna mesh. This is kind of like drinking a mint-flavored reed mat. This shows though how sweet Samovar’s Sweet Yerba Mate is. Because this? Not sweet. The tasting notes say bittersweet and I’ll agree. It’s not bitter like an oversteeped tea but there is a certain something to it that made me think of bitterness, maybe in a herbal/nature-y way. Nothing bad, just really unexpected.

I admit it, I made a face when I took the first sip (unexpected, you know). But each sip after that got easier and by the end of my cup, I was okay with this tea. Well, okay-ish. It still tastes like a mint-flavored reed mat but I will say that the mint is quite nice in this – and I’m saying that as a not so big fan of mint. So for those that mesh well with mate, I’m gonna go out on a limb and say this is a pretty tasty one, at least with how the mint blends with it. There’s no raw or rough herbal edge to it. So it’s a very smooth reed mat. I just notice it has eucalyptus in it so that might be contributing to the smooth blend. (And maybe it’ll help me with my stuffy sinuses.)

Anyway, certainly different but likable for a mate. Overall I prefer it more than the Sweet Yerba Mate because this doesn’t make me think of a commune with goats.

Preparation
205 °F / 96 °C 5 min, 0 sec
__Morgana__

I totally get it. I have only tried two mates and probably not the best examples, but they didn’t even make me want to know what a really awesome one would be like.

Auggy

Including this one, I think I’ve tried 3, but one was bagged (and HORRIBLE). I don’t think I’d know what an awesome mate tasted like even if I ran across it. This one is by far the best I’ve had and since it’s Samovar, I assume it’s a pretty good one. Which pretty much means I even if I did find an awesome one, I probably wouldn’t like it all that much.
So yeah, pretty much what you said. :)

Login or sign up to leave a comment.

64

I think I put too much sugar but I was a bit groggy when I made this so I consider it a win that nothing else was screwed up with this one. There’s a little nutty bitterness at the end of each sip that leaves a tacky feeling in my mouth, but otherwise this isn’t bad, especially for a tea I got at the grocery store. It’s very nutty and has a pretty decent body to it. Ultimately, though, for grocery store teas I prefer ToH’s Assam more than this blend.

Preparation
205 °F / 96 °C 4 min, 0 sec

Login or sign up to leave a comment.

90

I picked this as a free sample from Chicago Tea Garden, mostly because it just seemed too different not to try. I mean, come on – sticky rice flavored tea! How can I not try it?

This is actually my very first pressed pu-erh. And my first green pu-erh, too. So a whole bunch of first all rolled into one insane smelling tea! And I do mean insane smelling. As soon as I opened the envelope, I instantly smelled freshly-made sticky rice. It’s so weird but kinda awesome.

Anyway, I did a quick rinse and then (since I’m sharing with the husband) poured steeps one and two (both at 30 seconds) into a fair cup, then into glasses. So I don’t know if there is a big difference between the first and second steeps, but it totally smells like a bowl of rice. Which is still kinda awesome.

The taste isn’t as sticky-rice as the smell (though the smell is pretty intense). I get a quick, almost mint or ginseng whooshy tingle at the very front, then a mild almost reed flavor flash, then a sticky or sweet rice fresh taste. The aftertaste is light and very rice-y. Even with the hints of the other flavors, the main taste is very much rice. But rice in a mild, gentle tea way.

I think I could really get behind green pu-erh. It doesn’t have that barnyard, sweet hay, fishy, sweet thickness that is just too much for me that I get from black pu-erh and that makes it much easier for me to drink. This tea is really quite gentle, mild, sweet and rice-y, all attributes and flavors I enjoy. I didn’t know what to think of it at first, but by the end of my cup, I determined that really like this and I would very much enjoy having it in my pantry. I don’t have to go out and get some right now but I’ll be perusing Chicago Tea Garden’s website to see what other goodies I might need to buy when I decide to pick this up.

ETA: Steeps three and four (at CTG’s suggested 45s and 1min) resulted in some light bitterness that really battled with the rice taste, almost covering it (though the bitterness was not overwhelming). It was very disappointing and made me question how much I actually wanted to buy this tea. But I tried again, backing off the steep time (or at least not increasing it like I normally would). Steeps five and six (at 45s and 1min) were much better, back to the original steeps’ sticky-rice-ness. Shorter steep times are this tea’s friend. And I’m back to planning a CTG order.

Preparation
205 °F / 96 °C 0 min, 30 sec
Cinoi

This sounds fantastic, added to shopping list :)

Auggy

I really enjoyed it – I’m half tempted to have the second tuocha this morning!

AmazonV

I do adore this tea :)

Suzi

I wasn’t sure – do you remove the paper wrapping and smoosh the tea up before brewing? I’m assuminag Pu-erh’s don’t blossom like blooming teas?

Auggy

Suzi, I did remove the paper wrapping but I have no actual evidence that you are supposed to. I didn’t smoosh the tea, though, just left it in the tuocha shape. After the rinse it started to look a bit fuzzy, then it started to look like a giant fuzzy ball as I went through the first few steeps and then by the 4th or 5th, it had fully separated. So not really blooming, more… puffing. Like a dried, squished sponge expanding.

AmazonV

I do always remove the paper, and then rinse the tea (or dunk it in your mug warming water for a few seconds), then steep…it may hold together as a lump for the first 1-3 steeps, but that is OK

Suzi

Auggy, AmazonV – Thanks! I thought maybe the paper was some sort of traditional Chinese version of a teabag or something…haha :-p

Login or sign up to leave a comment.

79
drank Kukicha by Rishi Tea
911 tasting notes

I’ve been using such short steep times for Japanese greens lately that Rishi’s recommended three to four minutes steep time seems absurdly long. But for my first try of this one, I’ll go by their rules… And based on how this turned out, I’ll only be going by their rules this once. Next time I’ll shorten the steep time because this is bordering on bitter for me.

The flavors – vegetal, thick, pungent with hints of freshness – have a lot of promise, reminding me a lot of O-cha’s Yutaka Midori shincha. Now, I know that YM and kukicha are two different types of tea, but the flavor profiles are very similar. This one, though, doesn’t have the same… well, perfection is the only word I can think of. The flavors are a little muddy and don’t really stand out. Yutaka Midori is crisp and citrusy. This has a fresh hint of citrus but it’s only a hint and a lot of that freshness is covered by too much tartness.

Yeah, I’m pretty sure I’ve been spoiled by Yutaka Midori. But it’s good to be reminded how truly awesome that tea is and why I love it so. On the other hand, this tea will probably taste pretty darn good mid-winter when I have no more green tea and am trying to hold out until shincha comes around again.
6.1g/12oz

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

Login or sign up to leave a comment.

60
drank Bolder Breakfast by The Tea Spot
911 tasting notes

I just don’t get what makes this breakfast blend bold. It’s smooth and a bit cocoa-y but there’s not real impact to it. And it tastes a bit like cocoa nib flavored cardboard when additives are included. A breakfast blend that can’t handle a little sugar and milk? Doesn’t qualify as a breakfast blend to me. Anyway, dropping the rating just a hair because I have found that I consistently ignore and avoid this tea when deciding what tea to have each morning. It’s just kind of dull.

__Morgana__

It seems what makes it bold is an asterisk before and after the word with no spaces. ;-)

Auggy

Now if only I could but asterisks around the tea! Maybe that’s what it needs to kick it up to being an actual bold tea! Hehe!

Login or sign up to leave a comment.

Profile

Bio

I’m trying to be a better tea logger and actually post semi-regularly again! I’ve let my tea tasting senses become too complacent – it’s time for some focused and attentive tea drinking!

Sometimes my notices for PMs and such have been questionable. Email me at your own risk at aug3zimm at gmail dot com.


1 – 10 – Bleck. Didn’t finish the cup.
11 – 25 – Drinkable. But don’t punish me by making me have it again.
26 – 40 – Meh. Most likely will see if the husband likes it iced.
41 – 60 – Okayish. Maybe one day I’ll kill off what I have in my pantry.
61 – 75 – Decent. I might pick some up if I needed tea.
76 – 85 – Nice. I’d probably buy but wouldn’t hunt it down.
86 – 100 – Yum! I will hunt down the vendor to get this tea!

Not that anyone but me particularly cares, but there it is.

Location

Texas

Website

http://pinkness.danzimmermann...

Following These People