Ann Arbor TeaHaus

Feeling better about the flavor of this tea. I now detect the muscatel fragrance of Darjeeling on the nose. Seems to be very high in caffeine.

Despite the fact that I once referred to drinking this tea as “like licking an English garden” it’s actually one of my favorites, and I’ve been drinking it daily. I was a bit wary of the floral flavor at first, as the gardeny scent of roses will always be reminiscent of gift shop candles and soap in my mind. I was surprised that the taste was strong (nothing more disappointing than a strongly-scented, barely-flavored tea) and very pleasant. Soft, slightly sweet… there’s just something relaxingly decadent about drinking roses.

No notes yet.

No notes yet.

Sipdown. Finishing this sample from Ann Arbor TeaHaus. I leafed it a bit heavier this time. I’m really liking the pear flavor, which is enhanced by a mango note. All blends nicely. I will restock this one.

This brews up a to a dark amber color. It has a nice light fruity note combined with the underlying maltiness. I really like the flavor. I don’t like the astringent finish much, which leaves my mouth feeling dry…like too many tannins dry.

I was given a free sample of this today at Teahaus. The pear and mango flavors are nice accents to the white tea without overpowering it. Very light and refreshing. Can’t wait to try it iced!

Thanks Allie for the sample!

This is a nice honeybush with a sweet strawberry finish with each sip. The honeybush is slightly nutty too! I’m going to enjoy finishing this pack off.

Thanks Allie for the sample!

I LOVE strawberry (doesn’t everyone?). I’m also a fan of honeybush. Heck, I even like caramel! Match made in heaven? I say yes!

The taste is sweet (but not sickly sweet). The strawberry is there but doesn’t take over the flavor. Nice balance among the ingredients. It is (to use a technical term) Yummy.

More oxidized than the average Chinese Oolong. Fuller bodied, more akin to a 2nd flush darjeeling in aroma, taste, and body without the heavy muscatel and astringency.

Dry tea smells fruity and spicy, but not the true fruity papaya quality Taiwanese Oolongs often have. Tastes of delicate mango freshness with a spicy ginger undertone and a hint of lime zest. Well balanced. Fruity mango with slight gingery spice notes and a hint of lime zest.

Exceptional complex mixture of light tones, with a slight brisk and highly pleasant bitterness at the finish. Each sip leaves a pleasant mouth fullness, a coated feeling.

This is one of the best teas TeaHaus carries.

Needs to be brewed with a large amount of tea and small amount of water. This tea stands up to multiple brewing. The second infusion was as good as the first. I think it should be brewed with slightly under boiling water, such as pouring boiling water into your cup first and then into the teapot.

This tea has a slightly smokey flavor which complements the underlying chocolate and wet leaf tones. For those adverse to the liquid smoke like taste and smell of Lapsang Souchong, this tea is a pleasant balance between smokiness, earthen leaf, and more floral qualities.

Among Keemun’s this is a good to great one, but not fantastic. It is more smokey/floral and less chocolatey than the Keemun 1110 from The Republic of Tea. A subtle sweetness lingers after each sip.

Good with milk, given it’s smokey flavor, especially when brewed for 3-5 minutes. Milk enhances the smoke and earthen leaf tones, diminishing floral and chocolate notes. I personally avoid milk with this tea, unless I happen to over-brew.

VALUE
At $3.72-3.26/oz (1.7oz/1.1lb respectively) this tea is moderately priced and a very good value, especially considering it’s multi-brew capacity and the price The Republic of Tea’s Keemun 1110 Full Leaf at $3.71-2.8/oz (3.5oz to 1lb respectively).

THE BREW
Best when brewed between 195-205ºF and for 2-3 minutes. Short 2-3 minute brews produce a delicate mouth feel while longer 4-5 minute brews enhance the astringency and bitterness.

A good, not great, 2nd flush darjeeling. Slightly too expensive, $3/oz would be right. The advertised astringency and muscatel flavors border on lushness but end up having a metallic taste (not the water).

COST
At a cost of $6.55 for 50g, or 3.72/oz, this tea is a bit expensive. Considering the price, this tea does not amaze. There are better value 2nd flush darjeelings, such as the Republic of Tea darjeeling (which can be found around $2.80±0.30, 1lb is $42 direct).

TASTE
A warming white pepper taste surrounds the mouth upon taking your first sip. Hints of tart sweetness leave the mouth dry. Moments later a bright orange note rises from the dryness. Finally metallic copper enters, vibrating between the orange and sweet dryness. Some may find the astringency, dryness, and near-metallic taste to be discomforting.  This is a specialist flavor. Some will run towards others away. For those 1st flush floral lovers this tea will greatly disappoint.

BREWING
Although TeaHaus suggests using boiling water and steeping for 3 minutes I find using slightly cooled water between 90º and 97º is best. Depends on your brewing vessel, and its heat capacity, absorbency, and insulation as well as your pre-heating/washing rituals.

Second brewing is still quite good, especially if the first has a shorter brew. Third falls flat.

No notes yet.

Very, very mild tea. Unlikely to buy again.

Spicy and fun.

A neat woody traditional North Taiwanese. It’s very wonderful iced. Probably not as incredible as it’s priced at.

A a lovely light oolong with a crisp aftertaste. Probably a bit overpriced, though.

Huh. Seemingly no aroma or distinct taste. Kind of cross between an Oolong and an Assam. Next time I’ll try doubling the recipe.

A heck of lot of hazelnut for a tea. It could pass for coffee?

Classified as “aromatic”. It does have a lovely scent, and a surprisingly okay taste.

A blander Oolong, with less caffeine.

This odd looking tea is pressed into a “Nest” shape or “Tuo.” Pu-erh is a highly revered tea type from Yunnan Province that undergoes fermentation during its production—it then can improve with age, developing nuance as a result of microbial activity. This “Shou” Pu-erh is richly earthy and velvety smooth.

Wow… that is good.

A well-bodied traditional Yunnan. The missing 4th tradition after ceylon, darjeeling and assam.