674 Tasting Notes

drank Formosa Oolong by Kally Tea
674 tasting notes

For anyone who read my notes yesterday about how I was searching for my CANE (I need to name her, she’s 3 years old with silver, blue and black little squiggle flowers and a black wood handle), and I’m reporting that I found her at Old Navy. She was shopping.

Usually I find my CANE having tea at Happy Lucky’s.

I went looking for her after my hair appointment.
There was an odd ad on the radio for a Viagra type product that you had to ‘qualify’ for (huh?) and the first 200 men who called would receive a free stop watch to time the effects of the product (really?!). I certainly got some good puns out of that ad.

When I got home I finished some tea from earlier and roasted some root veggies for dinner. I set some tea aside for the morning, hoping the weather would brighten so that I could take some Fall Photo’s.

This morning was what I hoped for, shimmering light and blue sky.
I’m going to Douglas Lake behind my daughter’s house to get a sweeping view of the Rocky Mountains. I’ll post later pictures from my shoot.

I had to have the tea I set aside first.

When this tea was ordered I had a long conversation with the owner of Kally Tea and enjoyed the down-to-earth friendly conversation about tea and life.
He lives in the small high desert town of Hemet, California.
In my whole life as a consumer, I can’t think of any product besides tea where you can get to know the owner of the company providing the product.
I’m 64 and unless I walk into a physical store in my town and confront an owner and get to know them, it isn’t going to happen. TEA IS DIFFERENT!
(It’s a miracle really)

The tea
The dry Oolong was loose, not tight little pebbles of leaves
that would unfurl during steeping.
They looked like Black tea leaves and smelled sweet.

I used 1.5 tsp dry to 8oz. water at 160F and steeped 3 minutes.

The liquor was light honey brown, and tasted lighter than I expected for a first steeping. (I will try a little more leaf next time.)

The flavor was soft clover honey melting away on my tongue like water. There was a roastiness so light and savory that it kept drawing me back for more.

I sipped and sipped the smooth, gentle Oolong, thinking how nice
it was to have a tea that wasn’t requiring much of me.
could just relax, not going into ecstacy over it’s wonders or
into disappointment by some flaw.

As the tea cooled, it didn’t blink. Everything stayed as it was.
“Well now, an Oolong for anytime drinking,” I thought.

This type of Oolong is harder to find and one that I’m glad to have. By the way, I think this is one that’s good pared with food.

Here’s a picture from the LAKE http://flic.kr/p/diVvp6


A lake AND mountain view? ooh I am looking forward to your shot!


Did she pick up anything good on sale?


if you name your cane, then will it come back when you call it? :D


I love naming inanimate objects – my car is named Gretta, and I named a car generator thingy my husband got me, Sam (because he’s helpful like Sam Axe on Burn Notice). :) Good review too!


Yea for naming inanimate objects! (And, in my case, anthropomorphizing them…) I named my wok Fozzie just so I can say “wocka wocka!” and chuckle every time I start cooking. =]


I bet she has great taste! She must, if she hangs out at Happy Luckys ;)


She folds into three pieces and then voila, springs back solid which puzzles and delights small children.

Terri HarpLady

I am also a namer of things & plants : )


I’ve decided you should name her “Wanda”… because she’s a magic wandA and also, she likes to wandar. Whatcha think?


Ha! I love Wanda for those reasons, @fleurdelily. Dora (the Explorer) might work, too. :D


Ya’ll is SICK! Funny though! She’s my Schtick. I’m not a Wanda, Dora maybe, she’s more of a tea bar fly kinda gal…a tea lush like her owner.


Dora Wanda Schtick it is then! :)

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Somewhere in Fort Collins, I’ve misplaced my CANE. Usually I leave it at Happy Lucky’s Tea House, so last night on the way home from giving grandson Donovan his birthday gift is where I went hunting for it.

It wasn’t there. Oh No!

I had some tea though (which always makes things better)!

Joe was minding the shop and it was pretty empty except for one other regular. We sat at the bar talking now and then about dancing (she’s a 20 year old dancer) and about tea. We got along well.

Joe and I were discussing the Kenyan tea that I reviewed and how it tasted a little like an Oolong. I mentioned how I enjoyed the roasted Oolongs in the Fall and Winter. He asked if I had tasted the Strong Fire Tieguangin?
“What?” I let him know that I hadn’t been informed about that tea.
Off he went to pull the metal canister for me to smell the leaves.

“Um, yes…very roasty smelling leaves and dark too”, I thought. I’d try this one.

Joe prepared a large clay pot and I waited 4 minutes until the timer went off and the leaves were pulled out.

Gracious! The leaves were Black-Brown and looked more like Pu-erh!
The scent was charcoal and french roast coffee with a little tea sweetness. (I could have spent all my time smelling the leaves if I wasn’t worried about the tea getting cold.)

The flavor was not as smoky as the scent. It was sweet and roasty, savory (not vegital), nutty with an unsweetened chocolate undertone.

The second pot was steeped 3 minutes and the leaves were woody and still half unfurled, with an aroma that was more meaty like a good roast chicken.

The flavor was not as sweet or charcoal, dryer in the mouth but never becoming bitter or astringent. This tea was easy to drink.
I talked to Joe about how I could drink pots of tea with roasted chicken or with a savory rice dish, even something buttery where you need to cut through the fat texture and wash it down like when you eat a pulled pork sandwich.

Yes, this tea could stand up to food without being too heavy on it’s

I liked the roastiness very much with a hint of smoke, not too sweet but with character.

Still looking for my CANE….

195 °F / 90 °C 4 min, 0 sec

I hope you find your cane soon!


I also hope you find your cane. Is it aluminum or wood.

Terri HarpLady

Could you have left it at church?


Uh oh – I hope it doesn’t mysteriously show up int he hands of one of the scary Happy Lucky basement ghosts! I’m sure it’ll turn up, hopefully soon!

This tea sounds amazing – I would love to try cooking with it too!


OK…The CANE was at OLD NAVY!! It needed a T-Shirt! My cane is blue, silver and black small flowers with a black wood handle. I’ve had her for almost 3 years.

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One of the things I love about meandering in my local Whole Foods
at dinner time is that no one is there!
At my store, they just moved the tea section to a larger and more visible spot.
Unless I go to Happy Lucky’s Tea House, there isn’t any other place in town with a big variety of loose leaf tea.
A good number of the tea’s are from Colorado which is another feature that I love. The Tea Spot from Boulder is represented, and at least 6 or more companies as well as large bins of loose tea and lots of better National brands (including Matcha).

I was looking around and noticed this Chai Concentrate.
For just under $4.00 I could make 64 ounces of Chai…which I thought was pretty good considering all the ingredients were high quality. All I needed to add was milk. There were several flavors available but I picked Vanilla Chai.

First I tried unflavored vanilla almond milk and mixed half Chai, half milk.
I heated a cup in the microwave and …uh…it didn’t turn out well. The flavor was sour and the milk looked curdled.

I scratched my head trying to figure out what went wrong.
Too much Chai perhaps, or wrong milk?

Next I tried less Chai, more milk and the two still didn’t mix well.
I’m not a chemist so I have no idea why this didn’t work out.
I said, “Forget the almond milk.”

I switched to cow’s milk, heated it up (not overly hot per the label instructions) then added 1/3 Chai to 2/3 milk (not half and half)
which worked out tasting the BEST. NO curdling!

The spices do overpower the vanilla taste.
(it’s the clove that’s the culprit and I’d tone it down or take
it out if I was the tea master).

The taste reminds me of Christmas-time with the scent of a clove
studded potpourri and vanilla frosted gingerbread men.

This is another tea that would be fun to play with in recipes.
A little added to pumpkin puree? Now I want to try the other
flavors too!

I’ll keep hunting for these Colorado tea companies. They seem
to be brewing up around Boulder. I hope the trend continues.

In the meantime. I’ll keep hunting for more local brews.


Hoorah! A Colorado steepster friend! :) I like Third Street Chai and was meaning to get one of these bottles. Haven’t had a chance to grab one, though.


you’ve just about got me convinced to move to CO when we retire! sigh… love reading your tea excursions :)


OMG … I LOVE these guys’ chai too. They’re awesome!


I loved Colorado. I want to go back. :(


I never got to hear all about your trip Rachel.


@Bonnie – It was a great trip. I loved Colorado, I just felt a little out of place with all the beer there :(

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Thank you Martin Sankale of Wanja Tea of Kenya for this sample tea!

All of my life I’ve met people who have been to Kenya with fantastic stories to tell. Stories of the Great Rift Valley, with herds of exotic animals and vast lush vista’s.
I bought objects made in Kenya for my home, fabrics and small wood animals, musical instruments. I even had some magazines from Nairobi that a friend brought back from a trip that I would read over and over again, especially loving the Kenyan version of ‘Dear Abby’. One particular letter was from a young woman who was in love with a young man who had ‘tribal scar’s’ on his face. She was concerned that he wasn’t modern enough now that she had a job as a secretary. (remember this was in the 1970’s)

Being a mixed race family, I filled my home with items from Kenya especially, because they were the easiest to find.
I bought small wooden animals, musical instruments and fabrics. I prepared exotic meals and then we danced around to music I found at the library.
The Scot’s side of our heritage wasn’t left out. That side allowed us to have tea time in the afternoon’s, scones and Scot’s eggs, and go to the Highland Games (which we still do and yes, my son has a kilt!).

In my well blended family, we celebrate with bagpipes, drums and an American Flag…the African-American, Scot’s way!
Today I also listen to Kenyan Chant.

Tea Tasting
I’ve had purple tea before but not often. Sometimes I forget how it tastes, different than other tea’s. Even the steeping is different.

You must use less leaf (.5 tsp) and lower temp. (160f) for 4min.
otherwise you won’t have a happy cup.

The first thing I thought when I took my first sip was Oolong.
The savory, floral flavor were a familiar recent tasting memory I suppose. That might give you an idea of where my brain began it’s journey of discovery with this unique Kenyan Purple Tea.

I mentally shook that thought off and began again.

The flavor was sweet and savory in the same way artichoke hearts effect me, I thought, and then I remembered…oh yes…this is one of my rare Umami moments. A deep Umami because the flavor lingers for a long time.

The flavor was at the back of my palate and went up into the nose more like tasting wine would do. I love tea that does this. If you make a little huff, like a nose sigh you get more sense of flavor. Try it some time.
I wouldn’t call this tea woodsy but a little dry as it cools due to faint astringency. Don’t be afraid of it though. The presentation is a dry feel and not a bite.

This is really good tea. Not heavy but really good.

160 °F / 71 °C 4 min, 0 sec

sounds unique!! Wouldn’t it be fun to visit Kenya…


Yes it would. Let’s go. Fr. Evan is going back to visit the schools in the north in 23 months for anyone who wants to work building bricks! (I think I’m too old for that part) I could probably carry water from the pump for a little while or cook though. I’ve got it….I can make tea and sit with the old women!

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Thank you DHart1214 for this big tea sample!

I was laying in bed this morning thinking about Steepster and who was missing. I’ve been on this site for almost 9 months developing friendships with so many amazing, wonderful people that I truly care about. However, something happened between June and now.
Some people have disappeared!
I miss Jason, Ian and ScotTeaMan who drifted away over the Summer.
(You have your own lists of who’s gone missing too)

I was thinking of Steepster as a Cruise Ship full of Staterooms and fancy places to gather and talk about tea.
The Internet Cafe for Reviews, Clubs, Bars (with tea of course) and PM corners for getting to know each other.
Every day we stop and pick up more Passengers.
We’ve even had a few storms. (Remember the upgrade when Steepster was DOWN most of a week!)

Now and then, someone gets off the ship.
Obligations, school or jobs may have required more time. ADIOS!
Still, I miss them. I hope that at some future Port they will get on the ship again because each person is unique.

I’m hopeful that nobody ever feels lonely or left out.
There are several cruise directors who can help guide the new people and a couple of bartenders. (watch out for the ones with the lampshades on their heads though)

If you’re new, find me on the Lido Deck at the Puerh Bar late at night, nursing a multiple steeping and talking to whomever will listen…telling stories. I’ll be glad to help.

Please stay! I care for you all!

Ah Yes The Tea Review
When I lived briefly in Puerto Rico, there was tropical fruit I had never seen before such as Guanabana, Blood Fruit, and Mango’s in various shapes and flavors (such as Pineapple Mango and Apple Mango). But, I loved fresh, ice cold Passion Fruit juice! It was by far my favorite.

When this tea arrived from DHart1214 I said, “Really?” Thinking about how Passion Fruit Wulong would taste.

I followed the steeping instructions for Oolong.
The leaves were very dark green and the liquor champagne yellow.
The scent of the leaves was a bit odd because of the vegital and fruit clashing but the aroma of the liquor was very fruity and sweet with no vegital smell.

The first tasting was mild fruit, lightly sweet and smooth.
I added a little sweetening which improved the Passion Fruit flavor.
The mouth-feel was light and never transitioned to butter, bitter, or astringency.

The second and third steeping’s were still faintly sweet and mild with a more sour fruit taste which would be more like real Passion Fruit. Adding sweetening is something I suggest. The mouth-feel was still light but a little dry.

I read that this is good when iced.

Overall, a very mild and gentle cup of tea.

185 °F / 85 °C 3 min, 0 sec

Bonnie, you are the best. I can’t even say anymore than that, the cruise ship comparison made my day :)


LOL I will send you a message and explain.

I ♥ NewYorkCiTEA

this was just the right thing for me to read right now.. ♥ ty..

the universe does find ways to always meet our needs..

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drank Yunnan Golden Chai by Verdant Tea
674 tasting notes

This is the last of a full one ounce sample that Jason sent me about 4 months ago. The Chai is very Gingery and got mixed reviews depending on how you feel about ginger really. This is my final cup (sigh).

I’m a fan of ginger. It makes me feel better when my stomach is upset (happens often). The taste of this Golden Chai is not sharp but sweet and mellow. Ginger can be bitter but this tea isn’t even after re-steeping several times.
I love how my body feels warmed from within like a soft glow when I drink this Chai.

I brewed my tea early which was comforting when I turned on my computer. I had slept in a bit, wrote a tea review then went to my email and read some sad but not unexpected news.

The Godmother to my grandchildren, and dearest family friend Terry Beck passed last night after her 5 month battle with cancer.

I’ve spoken of her before. Her 60 foster children, 5 adult children and 5 adopted. She leaves her Husband Fr. Andrew Beck and 2 adopted sons 4 and 8 still at home.
So Memory Eternal to my friend!

I made this tea and looked at pictures of Terry holding my naked Grandson Micah at his Baptism… all smiles. Then I looked out my window and the snowflakes were just beginning to float down.

For about an hour, a steady quiet snow fell.

When she became ill, Terry had a tea time once a week at her home in the Redwoods. Ladies (and a few men) from the neighborhood and the Church would come and make tea and visit. My daughter met with her for tea on the internet and they chatted and laughed.
She communicated to everyone her joy and gratitude for life.

Tea, life, gratitude. I can drink tea and practice gratitude in her memory. I’ll have to work on it since I can be a grumbler.

I’ve gone all over the place with this review. Some people might think this is not appropriate on a tea site. Maybe so. Just don’t hit like and carry on. I’m not offended if people don’t like me. Just be kind to others…that’s when I get upset!

For the end of this discontinued Chai, and the first snow…

…and Terry! http://youtu.be/p3iYnHx8P0s


So sorry for your loss Bonnie. Your friend sounds like a wonderful person xx


So sorry to hear about your loss. She sounds like a wonderful person and that the world will be a little less better without her.

Butiki Teas

Bonnie, So sorry for your loss.


Sorry to hear about your loss.


I’ll forward your kind comments to my grandchildren and daughter too. Thank you.


What a legacy! She sounds amazing. I know you and your family will miss her.


Memory Eternal indeed Bonnie – her spirit inspires countless others to change the world like she has, it’s so clear!


It sounds like your Terry lived an amazing, amazing life. I’m sorry that it was cut short, and am sending peace and strength your way.


I’m sorry to hear about your friend Bonnie :( And no, I don’t think the post was inappropriate at all! To be honest, my stomach is upset, so I’m going to brew up a little Laoshan chai, and see if that helps at all, and will do so in honor of your departed friend.


sorry to hear about your loss :( your post was not inappropriate for me steepster is more than just a tea site it’s a community if we can’t talk about that kind of stuff in our community then where can we ?

Tea, Life, Gratitude for who i have in my life and sometimes take for granted because we never know what tomorrow will be

A ginger tea for you and for the memory of your friend and all her family


so sorry to hear your loss and I hope your family can heal knowing you all were made greater by her presence in your lives….my her love live on in you…my very best


Thank you everyone. 500 people attended her funeral yesterday in the redwoods at St. Peter and Paul Orthodox Church, Ben Lomond, CA which is saying a lot for a humble woman who wore thrift store clothes and cared for others before herself.


My condolences for your loss.


so sorry to hear about your loss Bonnie.

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drank Raspberry Rumba by SerendipiTea
674 tasting notes

Thank you DHart1214 for this sample tea

I’m not a hibiscus hater like lots of people on Steepster, and find that it’s nice with fruit blends as long as the other ingredients have enough flavor on their own to keep from being overpowered.
Sort of like not putting mint with a softer vegital tasting tea because it would hide the flavor completely.

So I looked at the ingredients, apple, raspberry, rose hips, hibiscus, natural flavoring and a ‘Guatemalan black tea’ (really?), all organic, and thought that the balance should be tasty.

Yow! The tea brewed up like a Shu Puer on the 2nd steeping, almost black and thick! You could remove grease from a frying pan with the astringency.
Like any good culinary scientist (which I Ain’t),I put a little milk in the tea and watch an instant churning like DRANO as a whirl-wind of tea stirred itself and became a curdled cup of icky gunk!

I began again and tried a lighter steep and still there was a sour bad taste.
No apple, no black tea flavor to be found. Even sweetening could not make this a happy tea.

How can I find the good here. (That’s my job)

I’ve got it! It’s organic!


I love honest reviews :)


I haven’t had anything that undrinkable in a long time. Cooler water maybe? Pass it out at halloween and tell the kids its suppose to be sour? They tell me they like that sort of thing.


Maybe with dry ice? Stick in some red wax lips? Cooler water with black tea? Shiver!


Ooh dry ice. creeepy. Put it in a cauldron and tell them its gopher guts or something equally disgusting.

Several of the black teas I have tried (especially Teavivre) call for below boiling water. Darjeeling should be below boiling. Even some Ceylon teas I brew benefit from lowering the temp a bit. It sounds like it will not help in this case – on the other hand who knows.


It was a sample…wah wah, too bad (har har) can’t try it, all gone. Give it to Mikey! (remember that ad!)
Do you have up-to-date steeping perameter’s for GUATEMALAN BLACK TEA? (joke)


Mix this tea with the big bag of Mate!


Good idea hannabling!

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Thank you Terri Harp Lady for this sample tea!

I woke up at 6:00 a.m. this morning, not my usual time but early enough for a leisurely sit down and cup of tea before heading off to drop my ‘Grandma Van’ at Hawkers Garage for a fix of my windshield wiper fluid delivery system.
I know snow is coming!

When I looked outside, I could see a smattering of snow already on the top of some of parked cars but not on the street. “It’s only October 5th!”, I told myself, then turned away to more important thoughts and decided to make this tea from Terri.

Black Tea, Black Tea, oh how I love Black Tea on a cold, cold day!
The anxiety of not knowing if this was going to be an EH’ tea or an
AMEN’ almost drove me to pull the steep short of the 3 minutes I
set my timer for.

I knew I would add splenda and cream but I tried the tea straight first. Um, the brew was very dark, strong, sweet and rich without being malty or bitter.
When the additions were stirred in, the tea was very smooth and delicious.
I loved the almost blackberry flavor with the roasty honey taste.

I could easily drink this often.

When I finished my tea, off I went to Hawkers where my daughter met me and whisked me off to breakfast at ‘The Breakfast Club’ (real name) for cornbread with sausage gravy. I know…it’s not good for you…blah, blah, blah…!
(I haven’t had this in over a year!)

After much running around, picking up the car and coming home,
I steeped another cup of tea from the morning leaves and enjoyed
more rich, smooth goodness.

I’m on snow watch now, and making rice (potato allergy) clam chowder, looking often out the window. I know this snowfall is only a fluke.

Things will warm up next week I know.
The real snow doesn’t come until Feb.-Mar. but I love the first
snow none-the-less.
Like the little girl I once was instead of an older woman I now am, I watch out my window with joyful anticipation.
I’m waiting for a giant hand to shake a heavenly snow globe, creating a magical white wonderland just for me.


i do wait for the first snow too going to the mountain when the first snow fall from the sky is just magical big flake slow falling do not stay on the ground some of the cloud do begin to look like snow cloud but all come out from now is rain :( ( i still love rain but i prefer the first snow :P )


Me Too Zoltar. We are only going to get about an inch or so. Up higher they will have much more. Still, it is so pretty to sit and sip tea with the magical white snow outside and a fire in my fireplace.


I miss snow sooo much… I wish it would snow here in Ecuador, just once!

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First Tasting…from a sample I received with my last Verdant order. (Prior to my full cake purchase arriving.)

I didn’t realize at first that the sample I received with my order was the same as the 07 cake I later purchased. The label was marked 06 instead of 07.
I thought I had received one of those extra’s that are never going up on the Verdant site, or a future tea that might be released in a few weeks. You never know with tea, things are always changing.

Tasting at H.L.
So I took my little sample to Happy Lucky’s to taste with my tea friends, Sam and Joe, and my granddaughter Schey.
Joe set up a little Gaiwan and 4 cups, then rotated through 7 short steepings.
From the beginning I didn’t think he used enough leaf and the steep time was instant, but he thought otherwise.
The first steeping was tongue numbing, and tasted ashy. The smell was sweet tobacco. The Pu’er was never bitter or harsh, just ashy tasting and vegital.

That didn’t concern me, I knew how a first steeping was so often unreliable in judging what future steepings would taste like.

It took 3 additional steepings for the ash and tobacco taste to subside, finally allowing a lighter, green tea flavor to emerge with a slight astringency.

I determined then to spend time at home brewing this Pu’er ‘MY WAY’. Something wasn’t right.

Curious about my sample, I sent David Duckler an e-mail. He said the handwritten sample said ’06 but was really the 2007 Fuhai Sheng. Aha!

Now I knew how to brew!

I decided to do a Western Style brewing to get a larger amount of tea all at once to envelop myself in the aroma and flavor. I also wanted to use lots of leaf.

I used SPRING WATER!!! (I do believe this made a big difference)

Steep time….1 minute! 8 oz water 5 grams or so leaf

The aroma of the leaves was lightly vegital with a background scent of Grammer School paste.

The color remained pale yellow.

The scent of the tea changed in such a peculiar way. I smelled sweet tobacco in the beginning then sweet spiced pickle, cinnamon, savory and sweet green tea.

Second Tasting Western Style
With the very first sip I was stunned at how instantly the tea numbed my tongue. Not just the tip but under the tongue.
The flavor was an ash-vegital taste that wasn’t too salty. The Pu’er was never bitter or harsh and had a natural sweetness.
I had the sensation of cream without a thick mouth-feel.
As the tea cooled just slightly there was a growing presence of cinnamon.
I was pleased that my choice to brew Western Style using more leaf and longer steep time had worked out so well!

The second steep was like the first and the third was less ashy, dryer and a weaker cup.
I needed to make an adjustment!

At Stepping #4, I changed the time to 1 minute 45 seconds. Perfect!

Always the experimenter, and following a hunch…I took a small break, took a bite of chicken and came back to my tea (just seconds away to keep the tea hot).

By taking that break, I discovered the Pu’er’s Savory personality! Sipping the Pu’er was really good with my light chicken dish in a way that an excellent light savory broth would be.
I could still feel a bit of tingle, that numbing feeling in my mouth that was kind of cool and a green plantain starchy flavor that is a little sweet as it begins to ripen with a hint of cinnamon (super light). (The cinnamon was sometimes only on the nose)

For my first encounters with this Pu’er, I didn’t taste apricot or nut.
The environment often changes what you taste from one day to another too. This is why I seldom eat before tasting tea.
Perhaps in the future my experience will deepen and I will taste many things as the Pu’er itself changes.

My recommendation is to use the best water, don’t skimp on leaf and steep long enough to get good flavor. If at first you don’t succeed try again. I bought a cake and a sample size to play with. Sheng is not like Shu Puerh. This is not earthy, fishy or mushroom tasting.

Sheng are a whole different adventure in the world of Pu’er and I for one have a lot to learn.


nice, I ordered one of these too. ;)

Terri HarpLady

I ordered the sample, which arrived today, but did not order a full cake (although I almost talked myself into it when there was only one left…). I’m looking forward to giving it a try!


Well, today’s the day. I’m going to that tea bar to see what I think. Wish me luck – hopefully I’ll be making friends! =)


Good Luck…have fun…at least we get a story out of you!!!


Okay it was awesome! I’m so glad I went. It was strange because it’s run out of an upstairs apartment so going in you feel like you’re going through someone’s house you don’t know, but once we got inside there was a little bar set up and a friendly guy behind the bar serving gongfu tea. He was very informative and the tea was great! There were 2 other people that were there and they were very friendlly as well. It was so much fun to drink tea with other people who actually enjoy tea and not people I’m forcing to drink tea who have no clue what I’m trying to do when replicating gongfu with stuff in my kitchen lol!! Yeah…I think I’ll make it a regular friday thing. So happy I read your reviews and decided to check my area again because they defintiely were not there before!! =)


Hooray!!! Probably this will be your tea bar or pub! As you get to know people you might even share samples. I take tea to drink with my servers and they give me tea sometimes too or a free pot of tea. You learn so much more that way. Good for you!


I’m so excited I even got to buy some tea from the tea farm he worked on over the summer in Hawaii. I can’t wait to go again next Friday and I feel like he can really teach me a lot about puer because he loves it and I don’t know much about it, so I am hesitant to include it in my online orders. Yay tea friends! Woohoo!

Terri HarpLady

Yay, Mrnixonpants!! Sounds like an awesome experience!


Woo Hoo indeed!


Awesome! I wish there was a place like that around here – I would be all over it.


Sunday I was invited to a Sunday google+ tea chat group that meets at 3pm at a local shop. I was recommended by Eric at Happy Lucky’s…still another benefit of visiting places LIVE and seeking them out!. The group sips tea and blogs about it on google+ just for about an hour.

Terri HarpLady

Well, that’s cool! Fun with tea drinkers!


Still, I’d rather be on a cruise ship riding around with all you guys sippin…


Hehe, that would be awesome!
Teatanic: The unsinkable tea convention… :D

Thomas Smith

About how much leaf was used in the gaiwan and was there a rinse? When I read you used more leaf at 5g/8oz I kinda choked a little on the bran flakes I was eating, hahaha. I always start around 4g/100mL with both sheng and shu, though I vary the time and temp between ’em.


Thomas S- Well, the first time (using a Gaiwan) was about 2g in 4oz water for about 20-30 seconds and weak (remember I said I told the guy he needed more leaf) so I knew that going to 5g in 8oz water would be fine. I did 1 rinse. It was the time that mattered. I increased the time to about 1 minute right off.
(Verdant suggests 4g for 8oz water starting at 30 seconds for Western Style then increasing to 1 minute)

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Thanks mrmopar for this nice Puerh Sample!

Yesterday someone said in their review that it seems that overnight the trees had turned color without them noticing the change. Blink and it’s Autumn!
I agree! When I lived in California the seasons didn’t change as dramatically as they do here in Colorado.
I was just looking at the forecast this morning. 82 today dipping to 28 tonight (Obama and Romney better have Jackets in Denver) and on Saturday the daytime will be 37 degrees (that’s an almost 50 degree drop!). ‘The times they are a Changing’.

One September I went to visit my mother-in-law Selma in Fairbanks, Alaska and drove way out along the Pipeline towards Valdez. After you pass the Air Force Base around North Pole Alaska, you see few people or cars. After about an hour, if you pull to the side of the road and get out, there is a panorama of golden trees UNBELIEVABLE and not the sound of ANYTHING. No birds, bugs, people, cities or cars. Total quiet. (The birds have gone South and the animals are hunkering down for the Winter which would come within a week or two.)
On the return drive, as the night sky turned black, the Aurora Borealis lit up the sky with an iridencent green light show. Again, stopping and getting out of the car to hear the siren sound of the sky and see the amazing movement of light that only is visable twice a year.

Ah Autumn. http://flic.kr/p/dgv2Nm Fall Alaska Set


The color of the liquor for this Shu Puerh was first a golden honey brown and thereafter a clear dark red-brown.

Although I love to smell wet leaves, I didn’t find this to be a extremely potent or strong smelling Puerh. It was just a mellow, easy scent that was tame, a little earthy and pleasing.

After one 30 second rinse, I kept steepings at 30-45 seconds which was more than enough time for a rich broth.

The lightest (and first) steeping was like honey and Bing cherries with a light spicy finish. There wasn’t any earthy flavor or bread taste. I did find the sensation to be wet, not juicy.
My mind went off to thinking about water and then I came to my senses realizing how odd that was.

I poured another cup. This was more like the Puerh’s I was used to, like digging into rich, dark and chunky premium potting soil.
It tasted juicy and extremely smooth, becoming thick at the back of the palate.
There was something sweet about this Puerh. A cherry flavor and a creaminess during later steepings that I had not come across often in Shu’s. (I thought I was wacko about the cherry flavor but I tasted this tea over again the today and I’m convinced, though the Bing cherry taste is elusive.)

The other illusion that I had with this Shu was water.
As I sat sipping one round after the other I began to tea regress. Have you ever felt like tea is your shrink taking you back to your childhood? Well I have.
I thought about a night sitting on the beach in Santa Cruz, CA all alone. It was one of those starless nights when all you could hear were the waves crashing like thunder. Now and then, there was a glimmer of light from a wave but nothing else as I dug my toes deep into the still warm sand. I must have been 16 or 17 years old and a real dreamer. Fearless and full of wonder.
An older guy in his 20’s that I knew came along, sat down next to me and we began to verbally make up poetry in the dark. He said a line, then I made up a few, then he made up some more. A perfect romantic experience in the purest sense.
We never spoke again.

Tea can be a beautiful moment like that. Like a poem or a crashing wave.
Some are an experience that lingers for a little while.
My favorite ones are the tea’s you remember forever.
And some, well not so much.

This one was better than many I’ve had and will linger.

200 °F / 93 °C 0 min, 30 sec

I have always wanted to go to Alaska. Someday….


I lived in Alaska and feel blessed to have witnessed the golden yellow of the birch during the fall and the wonder of the Aurora, as it sounds like you have. It’s great to hear someone else share about a few of Alaska’s many wonders.


Wow those photos take my breath away!
Fall is slow coming here, but I hear it gets beautiful! I’ll take some pictures if it proves true :)


Good….love to see peoples pics!
SimpliciTea- Where? The Birch is so bright gold it almost blinds you. I went back the end of November when Selma passed away and it was -20 and never complete daylight. Very dry in Fairbanks too. Loved Caribou Sausage!

Invader Zim

Beautiful pics Bonnie! I’m supposed to be going to Alaska next summer and I would love to see the Aurora Borealis!


I lived in Fairbanks and traveled all over the state (including going to a few villages in ‘the bush’). The tundra, a little north of Fairbanks, is absolutely incredible to behold in the autumn: the blueberry bushes (and other very small bushes) that carpet the floor of the tundra turn almost any color imaginable and are set against various shades of golden leaves which are in turn held up by birch trees clothed in chalky-white bark, and if your lucky there’s even a snow-capped mountain in the Brooks range in the distance (I think the range is called the Brooks). I’ll never forget it.

Obviously, I loved Alaska. Thanks for asking. : )


Invader- The Aurora Borealis is best viewed in the months of Feb., March, Sept. and Oct.. http://fairbanks-alaska.com/northern-lights-alaska.htm (watch out for mosquitos in the Summer before September, be prepared!!!)


I would love to see this in this lifetime!


Those pictures are beautiful. Is the picture of the Aurora at Chena Hot Springs (I think it’s about 25 minutes outside of Fairbanks)? That’s a hot spot (pun intended) for viewing the Aurora Borealis, away from the city lights, and all. And, yes, the mosquitos really are bigger in Alaska.


Thanks for sharing


bonnie you are a dear and i am glad you enjoyed this! a dib for garret and mandala for this wonderful tea!


SimpliciTEA- I didn’t take that picture, I have only a few original Alaska pictures because my ex-husband has the rest on his computer and it’s been hard to get them from him. The link above has some Chena Hot Springs pics. That photo is on Wikipedia and you can the video if you go down the page to the right. I saw the Aurora outside North Pole Alaska which was quite dark. When I left Alaska a week later,I saw the Northern Lights again from the Airplane. That was cool! The Moose and Fall pictures are mine. The 2 going towards Valdez (mountains) are where I traveled but not in the Fall.
The tundra with the purple, red and green was gorgeous!


Thank, Bonnie. I appreciate your bringing this up because it brings back lots of wonderful memories for me. I’m glad you had a chance to view the amazing colors of the tundra in autumn as well.

Terri HarpLady

Tandem Poetry on the boardwalk, now THAT’s my cup of tea! Beautiful review, as always, Bonnie!

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Colorado Grandma
Grandmother to 3 teenaged girls and 5 young boys. (we all drink tea!) I began teatime in the Summer over 30 years ago when my children were little. We took a break from play for tea and snacks every day. My children loved tea time.
There are several tea houses close to my home and a Tea Festival in Boulder. Fort Collins is a bit of a foodie town. We brew lots of Beer (Fat Tire is one brand) and have several Spice Shops (Savory was one featured on Food Network).
Colorado State University is a mile from my home and the Rocky Mountains begin to climb at the end of my street. The climate is semi-arid with LOTS OF SUN AT 5000 feet. (Heavy Winter snows start in higher elevations). Living my whole life in Northern California (Silicon Valley) I have to admit that I LOVE IT HERE!!!
I attend a wonderful Greek Orthodox Church and enjoy cooking ethnic foods (all kinds). I am disabled with Migraines and Fibromyalgia.
My family is Bi-racial (African-American, Scots) and Bi-cultural, (Peru, Cyprus, France, Mexico, Native American)
I’ve worked at a Winery, was a System Analyst, in telecom, been an Athlete and Coach, Artist, Vista Volunteer. Love healthy cooking (and delicious food!). Love to travel and have been to Italy, Greece, Turkey, Malta, Peru, Croatia, Canada, Mexico, Hawaii, Alaska


Fort Collins,Colorado



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