18 Tasting Notes

67

The pots I brewed with the 2 methods listed on the tea website tasted too strongly of leather for my taste. So, I brewed a final pot using the one method I’ve found so far that toned down the leather flavor of the Teavivre black teas, the “Chinese Gongfu Way” for the Golden Monkey tea (4s rinse, 10s brew, not quite boiling water).

Flavors: Dark Chocolate, Leather

Preparation
195 °F / 90 °C 0 min, 15 sec 3 g 3 OZ / 88 ML

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20

I brewed in the “Chinese Gongfu Way” listed on the tea’s website. With the recommended 5 pieces, and a quick 30s brew after a few seconds of rinse, I found the leather flavor overpowering, similar to few black Teavivre teas I’ve tried so far.

Flavors: Leather

Preparation
Boiling 0 min, 30 sec 3 OZ / 88 ML

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20

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50

Brewed in the “Chinese Gongfu Way” from the product website. The leather flavor is less intense than the few other black teas I’ve had from Teavivre, but it was still the dominant flavor for me, and not something I am looking for in a tea.

Flavors: Caramel, Leather

Preparation
185 °F / 85 °C 0 min, 30 sec 5 g 3 OZ / 88 ML

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50

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75

I suspect if you enjoy a floral tasting tea, especially jasmine, then you may love the subtle flavors in this tea. Maybe it was in my head, after reading the name, but I thought I tasted something like a bit of milk, in addition to the jasmine-like floral, and mineral flavors.

I prepared it using the “Chinese Gongfu Way” described on the product website, using a small porcelain teapot. The first steep after the 5 s. rinse was my favorite, while the second steep was a bit too strong for me. The second steep was fine once I watered it down a bit though.

Flavors: Flowers, Mineral

Preparation
Boiling 0 min, 30 sec 7 g 3 OZ / 88 ML

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90

I enjoy a cup or three of this a day. I brew it to be sweet and slightly grassy. 3 steeps (1min, instant, 1 min) in a covered porcelain mug with a large porcelain strainer, which allows the leaves and water to circulate freely.

Flavors: Grass, Mineral

Preparation
160 °F / 71 °C 1 min, 0 sec 3 tsp 12 OZ / 354 ML

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74
drank English Teatime by Bigelow
18 tasting notes

The first steep always has a pleasant bite, and dark liquor. I enjoy a cup or two of this in the afternoon, when I could use a bit more pick up than my sencha offers. I’ve never felt it needs milk, although I would often add milk to breakfast blends that somewhat stronger.

Preparation
190 °F / 87 °C 2 min, 0 sec 8 OZ / 236 ML

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20

Brewed in the “Chinese Gongfu Way” described on the tea’s website (rinse & discard water, 20s, etc.), as brewing the “Western Method” resulted in an intensity of leather flavor that I couldn’t take.

Flavors: Leather

Preparation
175 °F / 79 °C 0 min, 15 sec 5 g 3 OZ / 88 ML

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