Arbor Teas

Recent Tasting Notes

90

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Preparation
Boiling 5 min, 0 sec

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90

Bumped up a few points because I’ve been getting a serious craving for this one lately. It’s becoming my go-to black tea.

Preparation
Boiling 5 min, 0 sec

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90

With a bit of amber sugar. I’m really digging on this tea.

Preparation
Boiling 5 min, 0 sec

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90

Breakfast blends can be a bit harsh on my stomach, so I was interested in trying something that was meant to be a bit more mellow. This was pretty basic… in a good way. A good staple tea.

Preparation
Boiling 5 min, 0 sec

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86

Used more leaf, less water than I usually would. Has a taste largely unlike other green teas. It’s somewhat savory, but hard to describe. It tastes like a food I’ve had. And also a little like genmaicha. It almost has a note of caramel but without the sticky sweetness. Its a nice, almost woody version of that taste.

Preparation
205 °F / 96 °C 0 min, 15 sec

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94

Had this tea again today – really brightened my day. Lightly tart, floral, and really just great all around. I’m not a big flavored tea person usually (nor a white tea person really), but this one really hits the spot on a sunny day like today.

Preparation
180 °F / 82 °C 1 min, 0 sec
MelissaPicoli

Have you tried Rishi’s White Peach? I’m not a white tea lover either (it is kind of a precious tea right? A little dainty, kind of snobby…), and really not into overly fruity flavors, but sometimes it’s pretty yummy. I serve it to clients during the spring months. They love it.

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94

This is a very interesting white tea! It has many different taste notes…very complex and somewhat paradoxical. Of course, it has a base of the classic gentle white tea flavor. But the schizandra brings a tangy edge to it that I haven’t seen in many teas. It has an herbal smell to it, almost peppery. But the taste and feel of the tea is something totally new to me as an American. It is very slightly tart with a subtle sweetness. I’m really not sure how to describe the taste of the schizandra, so I recommend you try it for yourself!

Preparation
180 °F / 82 °C 2 min, 0 sec

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80

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Preparation
Boiling 5 min, 0 sec

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80

I’ve never had Nilgiri on its own, only in a few blends I’ve tried. It smells and tastes similar to a Ceylon… a bit brighter and crisper than I usually like for a hot tea. Like Ceylon, it’s a taste I neither crave nor dislike. It should probably work well iced.

Preparation
Boiling 6 min, 0 sec

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80

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Preparation
195 °F / 90 °C 3 min, 0 sec

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80

Iced the rest of the pot with a bit of agave. Definitely works better sweetened.

Preparation
190 °F / 87 °C 3 min, 0 sec

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80

Only my second experience with jasmine, and I don’t drink much green tea otherwise, so I don’t have much to compare this to, other than A&D’s Damn Fine version. I wish I’d tried this first to get a proper opinion, because right now all I can think is that I just don’t like it as much.

The taste is a bit milder, and a bit less sweet. There is a flavor coming across that I can’t quite put my finger on… not altogether unpleasant, just different. Not a bad cup, just nothing that wows me.

Preparation
190 °F / 87 °C 3 min, 0 sec

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90

Starting to whittle down my collection of Assams. This one has come to an end. It was a good, basic Assam… but I don’t think it will be a re-order.

Preparation
Boiling 3 min, 30 sec

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90

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Preparation
Boiling 6 min, 0 sec

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90

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Preparation
Boiling 5 min, 0 sec

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90

My first early morning cup in quite some time… Had to cut back on caffeine for awhile. I got up, filled the kettle, sat down and waited for the whistle. And waited. And waited.

You know what helps the kettle boil? Turning on the burner. Yeah… this cup couldn’t have come soon enough.

Preparation
Boiling 5 min, 0 sec

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90

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Preparation
Boiling 6 min, 0 sec

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90

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Preparation
Boiling 5 min, 0 sec

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90

Not nearly as dark as it appeared yesterday, but still a good color. After adding sugar, I’m getting a distinct honey-like taste… which is interesting. I had to go back and make sure I knew which tea I’d actually brewed, because this morning’s cup seems completely different from the last. Yummy, just the same.

Preparation
Boiling 6 min, 0 sec

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90

Part of the Indian tea sampler. (The Adagio black sampler taught me that I prefer Indian over Chinese, now I’ll learn which Indian tea I prefer. Good deal.)

I’ll have to remember to use one of my white cups next time, because the color coming out of the teapot spout looked much darker and more red than I’m used to, and I’d really like to see it. The flavor was very rich, very smooth and pretty malty. I’m a fan.

Preparation
Boiling 6 min, 0 sec

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93

Brewed at 80C for 1:00. Used more tea than I normally would. The result is a light green/golden infusion. It has that familiar buttery smell of a good kukicha. The taste is a light buttery one with a savory base, surrounded by hints of vegetal notes and very mild astringency. In my very last sip I taste something almost floral about this kukicha – very unexpected but wonderful!

I recommend paying close attention to how you brew this tea – steeping too long, too hot, or with too much tea can result in an overly astringent brew (that’s just the nature of kukicha teas in general). But when done right, its a lovely light green tea.
Preparation
180 °F / 82 °C 1 min, 0 sec

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93

After a one-minute infusion, I was left with a pale-colored yellowish brew. Its smell is subtle and somewhat buttery. It has a very pleasant taste – it lacks the overwhelming vegetal flavor of a sencha or gyokuro, but still has a nice savory roundness to it. Overall, it’s a very mellow tea, with no sharp or distracting off-tastes. Definitely one of the best kukicha teas I’ve had, because of this subtlety.

Preparation
175 °F / 79 °C 1 min, 0 sec

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90

Love this tea. I use a bit more sugar than I would otherwise deem acceptable in tea, but it works well with the vanilla.

Preparation
Boiling 4 min, 0 sec

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