drank Detox Blend by Teavana
300 tasting notes

So it seems Teavana has changed this blend a few times in recent years. The combination described on this page with the Monkey Picked Oolong (Tieguanyin) is one I’ve been making myself for about a year, blending by the serving, not mixing a tin at a time. If I am feeling particularly patient I will start steeping the white and oolong first and add the green in the last 30 secs.

However Teavana only started using their Monkey Picked Oolong for this blend in late fall of 2011. What I have at home in a tin is the previous incarnation with Phoenix Mountain Dang Cong and while I have recently come to appreciate Dan Congs, I do not like this blend. The Gyokuro and the Dan Cong seem to be battling each other and while Gyokuro dominates the taste, they really bring out the worst in each other and plenty of astringency (and I’ve gotten very good at brewing Gyokuro so i don’t think its me).

Curiouser still, the ingredients list toward the bottom of Teavana’s page of this blend lists Eastern Beauty (which is now only available in a gift set) as the oolong, interesting, though not sure if it’s interesting enough to use my last serving this delicious Formosa to try it out.

In the end I think Monkey Picked works better than Phoenix Mountain but I really have come to prefer just pairing Gyokuro with Silver Needle, it seems fresher that way, maybe their new Thai Mountain Oolong would be a better option, it’s fresh, slightly creamy and has more of a wildflower than orchid flavor. May have to try that out next time I visit.

Geoffrey

Gyokuro with Dancong? … t know what to say.

Autumn Hearth

I would never choose to pair them. It was a free baggie from our store when they changed the sample tin to Tieguanyin.

ScottTeaMan

It does seem perplexing.

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Geoffrey

Gyokuro with Dancong? … t know what to say.

Autumn Hearth

I would never choose to pair them. It was a free baggie from our store when they changed the sample tin to Tieguanyin.

ScottTeaMan

It does seem perplexing.

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Druid, artist, poet, mum, lover of tea, ritual and myth. I grew up on Celestial Seasons herbals but fell in love with straight loose leaf tea working at my local Teavana for a year. I am grateful for the introduction and the experience, but have moved on.

I see tea as an experience for the senses, I like to imagine tasting the land and the weather as well as the effect of sun, air, fire and the human hand. I have a soft spot for shu pu’er, yabao, scented oolongs, wuyi oolongs, taiwanese tea as well as smooth naturally sweet blacks, creamy greens and surprisingly complex whites.

I began ordering lots of samples from Upton to educate myself on different varieties of tea we didn’t have at work and have fallen head over heels for the unique offerings from Verdant Tea. I am learning things I like: buttery mouthfeel, surprising sweet or spice notes, woodiness, mineral notes, depth and complexity and things I don’t: astringency, dry and sour notes.

I collect tea tins and am in danger of collecting pots, though I am trying to restrain the urge due to current lack of space. I brew mostly in a glass infuser mug or a tea maker, only using cast-iron for company now (still need to get a gaiwan) and tend not to sweeten my teas unless they are British or fruity and iced, which is not often.

As far as ratings, I lack a definite system and haven’t been assigning numbers lately, wanting to spend multiple sessions with a tea first. I usually only log a tea once, unless it is a new harvest or I have significantly different observations, but will go back and edit or comment if I find something interesting or new.

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Baker Street, Berea, Ohio

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