Aroma Tea Shop
Popular Teas from Aroma Tea ShopSee All 52 Teas
Recent Tasting Notes
What a wonderful way to start my morning. This is my current favorite mi lan xiang oolong. This tea has just the right amount of astringency, and tolerates multiple steepings without getting bitter. The best part of this tea is the finish which lingers on and on, sometimes for hours after.
Recently I went to the Aroma Tea Shop when they had their Living Social deal – I got a xiying teapot as well as this delightful oolong.
I haven’t been buying too many green oolongs lately; at one point I had way too many so I’ve been trying to cut down a bit on my purchasing.
I decided to treat myself to some of this today. When I had gone to the ship I was told it was a new fresh arrival. Steeped using gaiwan method for 30 seconds.
Steeps 1 & 2 (I often drink them together): this just smells so lovely, fresh and aromatic like a garden. The flavor is slightly buttery with a floral element and has a slight sweetness in the finish, what a treat. A nice gardenia aroma is coming from the wet leaves. This is simply divine.
Steeps 3 & 4 now I am picking up on the sugar cane element with a touch of fruitiness that reminds me of pineapple and pear. Still very rich with a lovely butteriness. Great for a relaxing afternoon tea tasting.
I am going to the Washington DC area for a trip starting tomorrow, if anyone knows of a tea place I should check out keep me posted!
I know I still have a bunch of teas in my cupboard for which I need to do tasting notes, but I wanted to do a quick note about osmanthus flowers. I love, love, adding them to all sorts of teas to add a floral note, or perk up a fading third infusion. While I’m not particularly a fan of straight osmanthus tea (6/10), the fun things it can do to a blend make it an 8/10. I’ve had great success with a Darjeeling black tea, a sencha green tea, and even with mint. The flavor is bright and soft at the same time, and I like the floral flavor more in osmanthus than I do in jasmine. Anyone else use osmanthus?
Aroma – Charcoal Roasted Dong Ding. Loose leaf. Appearance: wrinkled dark brown rolled leaves when dry. When steeped the leaves unroll and are still dark and wrinkled. Liquor: nutty brown, with very minimal sedimentation. Smell: soft, roasted smell. Taste: roasted oolongs may be my favorite anytime teas, and this is a really nice one. The taste is smooth, with a soft mouthfeel, roasted flavor with cherry notes. It handles multiple infusions, and multiple steeping times really well. Low astringency. Caramel aftertaste. Just delightful for drinking throughout the day. 9/10
I picked up a Keemun (black) tea recently for a friend who prefers black tea, and got some for myself. It particularly works in small batches, as in a gaiwan. Appearance: curled black leaves (broken) with golden tips. The black and gold contrast is visually appealing. Liquor: caramel brown. Smell: smoky and caramel. Taste: as with the smell, the tea has smooth, caramel notes, with smoky undertones. It is less bright than other black teas, but sometimes that’s what I’m in the mood for. It works wells on its own, but sugar can work. It is sensitive to oversteeping (primarily why I tried the sugar after a batch I oversteeped). I’m a fan of the complexity of the second infusion. 7/10 (because of the second infusion, also because it works well with my set up at work).
Appearance: the leaves are a dark brown with an almost purple hue. Liquor: rich amber. Smell: warm, roasted, with floral accents. Taste: this tea is amazing because it handles multiple infusions really, really well. I can seriously get six good infusions out of this tea, and each one has different aspects. It starts out smoky but floral, and then deepens into a rich, subtly sweet, caramel flavor. A brief infusion leads to a lighter flavor, and a longer infusion leads to a deeper one. I like being able to vary my steeping times over the course of the multiple infusions because it lets me get different things out of the same tea. While debating whether to give this a 9 or a 10, the versatility persuaded me to give this tea a full 10/10.
Aroma – Chinese Ginger (black). Loose leaf. Appearance: leaves are smaller, black, tightly wound when dry, and approximately 0.25 inch (average) when steeped. Liquour: very dark brown, almost caramel. Smell: distinct, strong ginger. Smells like Chinese restaurant tea. Taste: balanced mature ginger and black tea notes. By mature I mean that the ginger is more of a ginger syrup than a fresh ginger flavor. Mildly astringent. Decent without sugar. Sugar substantially improves the flavor by bringing out the ginger notes (be careful not to overdo sugar). 6/10
Apologies – I have a bit of a tea backlog to get through because not only was my internet down most of the evening yesterday, Steepster seemed to be down as well! It was driving me crazy. So I have like 8 tasting notes/additional infusion notes written down in a Word document to paste into here (probably a good plan anyways, but it irritated me not to be able to post thing as I was drinking them).
This one’s another sample thanks to Amy Oh! :D
My notes are scarce (I was talking with/listening to drunken roommates while drinking it), but I noted that it tasted sweet and woody-ish (a flavour I find common in late infusions of green oolongs, and earlier in oxidized oolongs). I am wondering if my infusion time/temp/amount of leaf were off though; since I couldn’t access brewing parameters, I just made them up myself, and although they’re typically ok for an oolong, I think a longer infusion would have been better, at the very least. So this one tasted alright, but definitely needs some tweaking (and I definitely have enough leaf left to do that, since Amy sent me a very generous amount!) I’ll withhold a rating until then.
Thanks again, Amy!
I enjoy this oolong a lot. It’s light, and grassy and green. I can steep a yixing pot of a teaspoon or 2 for several times over, while still keeping a flavorful cup. For the first cup, I tend to steep for 45sec-1:00, sometimes going shorter in the first few cups. Then, once the leaves have fully opened and I’ve gotten some peak cups out of it, I’ll start brewing for longer. Sometimes up to 3:00. It’s a very strong oolong, keeping it’s smoothness without ever getting offensively strong. Having this around in my tea cupboard makes me very happy as it’s a rare treat!
So glorious. The first Silk/Milk Oolong I tried was from Red Blossom and they stopped carrying it a while back. While I was sad about that, I found out that the awesome Aroma Tea Shop sells a similar style of Oolong which is even better. This one is very smooth and buttery. You can re-steep this several times, the packaging says 3 or 4 infusions should be good. It’s really excellent and very much worth spending a little extra to get some of this for yourself. Excellent!
A nice Oolong that has a sweet floral fragrance. It’s got a nice flavor, a little grass and smoke and a sweet floral taste that’s a part of the tea, not added. The floral aroma comes right out, takes a back seat to other flavors, and returns for an even richer aftertaste.
A short foray into the Aroma Tea Shop this afternoon which is in San Francisco’s Richmond District. A very unpretentious little store. The Owner is quite nice and humorous and offers free tea tastings. I probably tried about 10 different teas before I ended up taking this one (the Milk oolong was also quite good).
So the Eastern beauty or Oriental Beauty is known as the champagne of oolongs. There is a good reason for this comparison. I am not an expert by any means on this tea, but I found this to be slightly sweet with a faint plummy/nectarine base and light minerality. I don’t get “malt” at all here, I’m reminded a bit more of honey. Not bitter or astringent in any way. Really hit its stride for me after the first steeping. This will be a very forgiving oolong you don’t have to worry too much about oversteeping. I will also have to try cold brewing this as I am sure it will make a fantastic iced tea. I need to experiment a bit with my ideal tea/water ratio. The rating will most likely go up if I get that figured out.
It’s hot here. I’m wearing shorts to work, kind of hot. Hot tea is not really what I have in mind of for the ideal beverage today. But, I haven’t been consuming that much caffeine lately and have been making up for those cravings with sugar. I think it’s time to cut down on the sugar and consume more tea! Looking forward to tea shopping this weekend because we are in dire need for more tea and some new teas would be nice for a change!
I do enjoy this rusty Oolong. I brew it in a gaiwan and transfer it into a mug. Less than 20 second steeps on the first two infusions. Light piss color, soft light green color on the leaves as they are first exposed to the hot water. This should keep me going for most of the day without the sugar crash.
My tummy was upset because I ate way too much for lunch today. Okay, I wouldn’t exactly say it was upset, but it was damn full. I had a lentil-beet veggie burger/sandwich AND a almond/banana/blueberry protein smoothie AS WELL as potatoes and a salad on the side. Hence why my tummy aches so much. And this was 5 hours ago!
So I called in this supreme Pu-erh tea. A few chunks into the yixing and 30 seconds later I have me a cup of dark dark super smooth, bottom layer earth tea. Hope to starting feeling better soon.