498 Tasting Notes

96
drank Mao Feng by The Tea Haus
498 tasting notes

Still as yummy as the first time I had it. Smooth and sweet, but I need to work on my brewing technique because a couple cups were a little bitter. Got five resteeps out of two pinches of leaves.

Preparation
180 °F / 82 °C 1 min, 30 sec

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34

I have been craving an orange black lately, so I reached for this sample we got in a swap. I was unfortunately disappointed. It was an overwhelmingly average black tea with a faint hint of bitter orange peel at the tail end of the sip. Sadface. This calls for a gaiwan of something wonderful.

Preparation
200 °F / 93 °C 2 min, 30 sec

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80
drank Orange Marzipan Rooibos by Tealish
498 tasting notes

Someone from the Toronto Tea Party shared a sample of this with me (Tina? Adrienne? I don’t even know any more.) and I finally got around to trying it. First thing I got hit with was the orange, a very sweet and creamy orange, but with the heavy aftertaste I get from most rooibos teas. Tasty experiment, but I don’t think I’ll reach for it again.

Preparation
200 °F / 93 °C 5 min, 30 sec
Tina S.

Twas me :D I have to revisit this one soon . . . I’ve only had one cup so far. gasp

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93
drank Yerba Mate Mango by The Tea Haus
498 tasting notes

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83
drank Valentino by The Tea Haus
498 tasting notes

I am consistently impressed by the quality of the Tea Haus’s black teas. They do not give into the temptation of using a lower-quality black just because the blend is stuffed with other goodies.

That said, this was definitely an interesting drinking experience – and I think a part of that is becasue it took me six hours to finish one travel mug of it at work. At first, when still almost-boiling, it was overwhelming in both scent and flavour, with a lot of sweetness from the apple and a bit of zip from the lemon, and the underlying ginger fuzziness. As it cooled, it lost a lot of that sweetness and gained kind of a leafy taste. I’m not sure exactly how to explain it, but it was floral without being sweet, more like a very earthy herbal. Strangely, it reminded me of DT’s Chocolate Rocket when it begins to cool. It was definitely an odd drinking experience. I wouldn’t say it’s unpleasant, but I also wouldn’t say it was delicious. It was just . . . odd. I must mull this over another cuppa.

Preparation
205 °F / 96 °C 2 min, 0 sec

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94
drank Lime Fizz by The Tea Haus
498 tasting notes

Yummy! My mistake with this one was, unfortunately, making an herbal to take to work when I needed a mate-infused matcha. I agree with TinaS in that it is very similar to my beloved Ginger Sparkle; it has the same sweet tingle from the ginger and other parts of the blend, but this tea definitely has a strong streak of sweet/tart limeade. Very, very tasty. I don’t know yet if I’ll restock, but it’s a good caffeine-free alternative to my Sparkle.

Preparation
200 °F / 93 °C 3 min, 0 sec

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93
drank Ginger by The Tea Haus
498 tasting notes

I am developing such a love for ginger in my tea, and this is one of the best examples I’ve had yet. The black ceylon base is a very full-bodied flavour that’s also very soothing and mellow. The ginger adds a warm sweet fuzz to the top of that, not sharp or fizzy like I’ve experienced before. I am very, very happy to have more of this to explore.

Preparation
Boiling 2 min, 0 sec

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98
drank Ginger Sparkle by Tealish
498 tasting notes

Tried a cup of this in a desperate attempt to stay awake longer after a full day of tea tasting and shopping.

It did not work.

Goodnight, Steepster.

Preparation
185 °F / 85 °C 3 min, 15 sec

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88
drank Gingko Sencha by The Tea Haus
498 tasting notes

Had to break this one open as soon as I got home, and I was not disappointed. It’s a crisp, invigorating flavour, even if I’m not sure how much of the peach I’m getting. This will be a nice sencha to break up my day. I enjoyed it greatly.

Preparation
185 °F / 85 °C 2 min, 0 sec

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100
drank Mauka by The Tea Haus
498 tasting notes

Even though it was a green tea tasting, after exclaiming over the Ola’a tea, also from Hawaii, the wonderful Stefanie prepared this oolong for us, as it is also of Hawaiian origin. This is a tea that was meant to be prepared gong fu style: slowly, with great respect, and with as many resteeps as possible.

It starts as a dark vegetal flavour, mellowing into a sweet note that’s between floral and fruity. Tina described it as being like jasmine without the actual jasmine. There’s also a spicy note on top of the sweet, of nutmeg or cardamom. This is a tea that can be sipped a hundred tips and taste of a hundred different things. We lingered over our cups and it was like watching clouds, calling out everything you saw – this one looks like a bunny, that one tastes like a chai.

Again, I was very lucky to be able to try this special offering. Drink Hawaiian tea!

Preparation
140 °F / 60 °C 2 min, 0 sec

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Mmmm. Tea. I have become a believer.

I like oolongs and greens, and dark smoky flavours. And Earl Greys. All the Earl Greys. I have bent my nerd powers to learning as much as I can about tea and tea culture. I have started to ramble about tea.

Tea. Mmmm.

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