Popular Teas from Camellia SinensisSee All 164 Teas
Recent Tasting Notes
I joined Steepster one year ago today. I just wanted to say thanks to everyone here for helping me explore tea, putting up with my questions, generously sharing your cupboards, expanding my knowledge, and just generally being the nicest online community I’ve run into. Thank you !!! (This also reminds me that I should update my profile – it’s not really completely “true” anymore).
I’m really working on getting over the “funk” I’ve been experiencing the last few weeks. I think I’m on the right track now and should be around more.
This was my tea of choice at work today. I’ve written about it before, and it still confuses me, but not as much as the first time. LOL I am learning – or trying to learn.
I really like Camellia Sinensis quality of tea. This one is Taiwan, and that’s why I think it’s weird. I think all Taiwan black teas are a little strange. Most of them are a little oolong esque to me. This one does not TASTE like oolong, but it’s definitely on the lighter side of the black scale. I think this is an interesting Taiwan Black, and if that’s where your interests/tastes lie, then you should give it a try. Me – I’m more of a China Black kind of girl – and that I didn’t know a year ago….
I have no idea what to say about this tea.
There was immediately a flavor that I didn’t care for, but can’t quite place.
I kept sipping.
Then there was roasted barley, reminding me of some of the herbal teas I used to enjoy.
Then it was almost as if I was drinking a Dancong: roasted florals & grapefruit.
I’m still sipping re-steeps of this interesting tea, sent to me from Sil who got it from Dexter I think. It’s almost like a houjicha now, only tangier, like apricot. Thanks girls!
Now I’m sitting on the camellia sinensis website…just looking around…
well what a strange tea. I picked it out the enormous swap box Dexter3657 sent me because I have been attracted by the leaves…of course I have thought it was an Oolong because it looks like an Oolong but no this is not…and however it comes from Taiwan and I adore Taiwanese teas…
And now I am sipping it after a 3 minutes steeping and…I am perplexe…I cannot really say what I feel about it and what I can taste. I it a medium black bodied tea, I would say a little malty with very little candied fruits.
It is a pleasant tea but really strange tea exactly like some people you meet and cannot really grasp their personnality.
Maybe I should meet this tea sevenral times…
Drinking this tea I can’t help but compare it to some of the Dancongs I’ve had. It has the slight astringency they can have, but it is not quite as thick, rich, floral or as sweet as the oolong. It does have the hint of cream and fruit the ones I have had. It is a bit thinner than most black teas I’ve had until later steeps, but it has an interesting blend of contrasting flavours and I quite enjoyed it. The product description said the tea had cherry notes. I instead got mainly citrus, pink grapefruit and apricot tones. I may have had more cherry tones in a longer steep. In later steeps cocoa and malt came out as well. The tea is quite naturally sweet with the stevia like tones I’ve found occasionally in pouchongs. Altogether a really nice tea, which leans towards a dark roast oolong. Thanks Dexter3657 for the generous sample!
I used a little over 1 TSP in 200ml of water at around90°C
1min. Maple coloured brew.
Scent- roasted note, citrus rind/grapefruit, slight floral green note.
Flavour- top note is bright with citrus pink grapefruit notes. Underneath the top notes are roasted notes and cream. As it cools a slight green floral iris note appears, it becomes sweeter and creamier, with an apricot vanilla fruit tone. the tea has a creamy texture that dtssipates into a slight astringency. The dominant flavour is the roasted note with grapefruit. The tea has an aftertaste of sweet fruit, vanilla and cream with a slight astringency.
Scent – similar to first steep, but slightly less intense.
The tea has this beautiful gilded seppia tone.
Flavour- the taste is sweeter and softer. There are still a grapefruit and citrus note along with a mineral tone that is more apparent than the roasted tone. It is creamy and there is a slight bright citrusy floral tone. There is a hint of peach and apricot. The roasted note is breaking down into minetal notes and a woody tone. It is mildly astringent and very sweet with an all most Stevia like tone like I’ve found in pouchong at times.
1min 60s. Bright fruity scent, grapefruit and citrus rind, green floral scent, woody note and something sweet and deeper.
Flavour- cream, mineral, wood, citrus rind with hint of grapefruit. The cream has vanilla notes and the tea sweeten as it cools. The roasted wood note is stronger as it cools. There is a hint of cocoa and honey under peach and grapefruit. Bright citrus aftertaste contrasts with a sweet cocoa note underneath.
3min. Cream, malt, hint of honey, cocoa, fruit, mineral tone. Woodiness has dissipated leaving a vegetal tone.
4 min cream, honey, malt tone, fruit as top note.
5min and 6min malt, cocoa, tastes less sweet, but still gives a hint of tartness. Cream and a hint of soft fruit appear as it cools.
6min and 7min. Malt, cream, touch of cocoa.
I took this with in my timolino yesterday, for travelling around with and I’m really sad it was a sipdown, because this was a delightfully sweet black tea.
There was a moment when I first tried it where I got the most brief, fleeting note of cough syrup but that sip must have been a fluke or the result of making this in a timolino or something to that nature because the rest of it was just sweet, and candy like with just a bit of florals and was delightfully lovely.
I may have to ask VariaTEA for more of this in future swaps.
Holy fucking butts.
Thank you VariaTEA for the sample; I was excited to make this my first tea from Camellia Sinensis because it just smelled so lovely and wonderful dry. Like sweet flowers and fruity candy!
And man, is this ever fucking tasty! I had company over when I brewed this one up – and I had to hide all my excitement because I really didn’t want to share it at all. Heh, selfish me. But really, it was super sweet delicious yummy cherry candy and candied rose and it was amazing. I’m probably going to finish my sample really quickly, and then I’ll be sad. Yup. That’s how this is gonna go down.
So, onto my shopping list I guess?
This is such a light and fruity tea that it is always such a pleasure to drink. On top of that, it smells amazing. This will probably be a favorite as the weather warms up as it is just so fresh tasting that it really seems like a Spring tea.
This tea has a nice flavor but I am finding the base to be a touch too grassy. I find cherry and green teas are often combined but more and more I think that is a bad plan as it brings the grass out of the base and the medicinal out of the cherry. Maybe I am not drinking the right cherry greens though…
A lovely sencha once I figured out the best way to brew this. It requires a lot of leaf and precise brewing time. Very weak brew steeping for 3 to 4 minutes even after increasing the amount of leaf. Lose track of the time, and the astringency overwhelms your palate. Hit the sweet spot, and be rewarded. This is not a tea for the lazy or absentminded!
Happy Valentines Day to all!! I am excited to have a day of festively themed teas starting with this one. Candy and roses, the gifts of choice for many today but honestly I think I prefer the tea – less calories than candy and not as much work as roses.
This tea is the perfect combination of candy sweetness and rose florals. Plus it is hot and comforting on this cold snowy day.
haha it is always dangerous to read what other people think as you drink a tea. I am totally getting the applewood smoke!
This one is interesting. Though I’m not really that satisfied with it. Aromas were earthy, but with some faint fishy aroma, and a fairly dominant camphor. I also got some faint fruity tones of cactus (opuntias).
Taste is quite soft. Not as complex as I was hoping, but shous are my least favorite type of pu-erh.
Shou is right, this Pu-Erh is quite special. I’m not a big fan of pu erhs, and less of a fan of shous. I can appreciate that it doesn’t all smell like fish….but really not on my re-order list.
Camphor is the perfect way to describe it, with a chalky after taste.
This one was from VariaTEA and it’s so amazing and tasty and refreshing. I need to try more from this company!
It’s a white tea, and yes. I think I can detect the base below all those fresh fruity flavours. The base is slightly earthier and provides a nice balance. The rhubarb and strawberry are the most noticeable fruit flavours but I could just sit and sip this one for ages based on that alone.
I don’t drink many whites, but I can tell this blend was done right.
This is a wonderful first flush Darjeeling tea: floral in the nose and in the cup, a pleasingly-metallic taste on the tip of the tongue and roof of the mouth, and a lingeringly-sweet finish.
First infusion – 3 g. per 8 oz water, 90 deg., 2:30 min.
Second infusion – 3 g. per 8 oz. water, 90 deg., 3:00 min.
Third infusion – 3 g. per 8 oz. water, 90 deg., 10:00+ min.