Camellia Sinensis

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Recent Tasting Notes

67

Wow, it feels nice not having a queue! Just gotta log stuff I had today, which wasn’t a lot…

I cold brewed this; the hot brew was really disappointing (but not really bad – just not what I had anticipated) and when I tried it I immediately knew this would be better suited for an iced or cold brewed tea, so that’s the next step I’m taking having this one.

Immediately I’m noticing an improvement, though I’m not sure whether that’s because I’m prepared for the very strong lemon flavour or if it’s because this one is actually better cold brewed. Maybe both. Actually, most definitely probably both.

But yeah; this is still very lemony with other citrus notes to it. It treads a very thin line between tart and sweet, and it’s very natural tasting. Seriously, there’s nothing artificial about this. I almost wonder if it would be enhanced by some sugar or agave; I think that would maybe make it more lemonade like. In addition to the strong lemon/citrus flavour there’s a rawness to it, and only the word “leafy” is coming to mind but I know that’s not the word I want to use. More so, it’s like…

I don’t know. It’s like a dried green leaf, but chalkier and not a leaf. Or chalky. God dammit; I can’t think of the words I want here. Ugh. Fucking lexical gap.

Positive things: I actually noticed the papaya this time. It was really subtle and if I hadn’t been looking I probably would have missed it, but buried under the taste of natural/raw lemons and leaves and stuff was some very mellow papaya adding a touch of sweetness and actually making this seem a little more tropical, like the name suggests it should be.

And VariaTEA I know I sent you some of this so get on it so I can finally compare notes with someone! I need to see whether I’m craving with the raw lemon/leaf thing! Maybe you can capture the idea I have but am so desperately struggling to convey.

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67

Stupid Steepster Server…

Anyway; first review for this blend. Again, no pressure right? Right.

I actually put off placing my Camellia Sinensis order for about two months because this blend was out of stock, and I really really wanted to try it. The day they restocked this, I made my order. It was a very satisfactory feeling. That said, I had a hot cup of this the day my order arrived, and I was definitely quite disappointed by it.

Dry, it smells very very damn lemony. Lemon fucking everything, really. And not in a tart way or a sweet way – but sorta in a “Vitamin C” citrus health pill/acidic chalky lemon crap type way. That’s really a terrible description, but I’m writing this note based on the notes I wrote myself like a week ago, and it’s 2AM and I’m really tired. The words are not coming easily to me.

Steeped, this is still pretty well pure lemon with no noticeable papaya. None. Literally none. Which is crushing, because that’s the aspect of this blend that attracted me to it in the first place. But hey, at least the lemon tastes pretty ok. Like I said, it’s not sweet and it’s not “puckering tart” or anything – it’s just really strong and fairly natural. It reminds me so much, in a hard to describe way, of citrus health drinks or that instant powdered lemonade stuff that comes in little premeasured packs for water bottles. But with the instant lemonade it’s not that taste it reminds me of, it’s the smell of the stuff.

So next up will be a cold brewed version of this. I honestly don’t have the ‘highest of hopes’ but I think, if nothing else, the strong lemon flavour of this blend will be better suited to a cold cup than a hot one. I just want some damn papaya! Just give me a LITTLE. Just a pinch.

Flavors: Lemon, Lemongrass

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82

A mixture of cocoa and peanut flavours make this a sweet tasting woody tea. I am drinking my third steep and the flavour is still pleasant. If you like straight black tea then give this a try.

Flavors: Cocoa, Peanut, Wood

Preparation
195 °F / 90 °C 3 min, 0 sec 2 g 8 OZ / 250 ML

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90

Whipped up a cold brew of this into a bit of a make shift tea cocktail earlier in the week…

Basically, I just added a couple shots worth (like two and a half) of Malibu Coconut Rum into my normal 25 oz. cold brew and then I just enjoyed. It was richer and sweeter, with a more pronounced coconut flavour and exaggerated buttery/toffee sort of component with the pineapple taking a bit of a small step into the background. Though, the pineapple WAS still very much a present flavour. The additional flavour of the rum of course complimented the pineapple and coconut – I mean, this was essentially the tea cocktail version of a Pina Colada so OF COURSE it tasted phenomenal.

Jillian

Booze makes everything better ;)

Roswell Strange

Very True; now that I’m out of Malibu I think next on the list is to try this one with some really, really dark rum and see how that tastes.

Jillian

insert “but why is the rum always gone?” joke here ;p

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90

Delicious, delicous summer cold brew!

That said I may need to start hoarding ‘cause I was browsing Camellia Sinensis’ website and making super expensive dream carts and I was shocked to see that it wasn’t listed on the site anymore! WHAT!?

In other news, I almost wound up not getting to drink this! Typically, I drink my cold brews out of a carry mug at work because it’s nice having something cold and refreshing at work during the day. My carry mug is one of the orange/mango ones from DAVIDsTEA and turns out that a coworker just bought the exact same one. We found out because we both brought ours to work this week, and accidentally switched mugs at some point during the day.

We figured it out, though. I foresee this being a bit annoying in the future, though.

EDIT: Just went to check out the CS site again, and this is back up on the site. I can breath a big sigh of relief.

VariaTEA

Any chance Des Roses et Des Bonbons has made a surprise appearance as well? My guess is no, it hasn’t but luckily mine has held up with age

VariaTEA

Also, what was in your coworkers mug? This could benefit you if you play it right. Just put the meh teas you don’t really care for in yours and hope they have something better :P

Roswell Strange

Didn’t actually drink hers, but cracked it open by mistake – some kind of tart hibiscusy thing? Also no Des Roses et Des Bonbons, which is sad.

VariaTEA

Oh, that’s no good then. So much for my plan.

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90

So, when Trey’s parents visited for the first time last week I made a pot of tea for each of them based on a flavour suggestion: for his Dad I made DAVIDsTEA’s The Earl’s Garden and because his mom asked for something with coconut in it I made a pot of this tea!

Personally, I adore this tea and this latest pot was no exception. The coconut and pineapple flavours were prominent, and brought about a lovely tropical/pina colada note while at the same time reeling the drinker in with their softness, and the comforting, sweet nature of the flavours. I also find this tea often tastes buttery in a confectionery way, and that the base lends an almost toffee-like flavour and that was as true about this pot as any other I’ve made.

His mother adored it as well; I’d certainly hoped she would, but she’s kind of a difficult woman and while I had confidence in the tea getting her praise still felt lovely and surprising. So, basically, I will slowly win over both the parents…

Through tea!

Indigobloom

don’t leave us hanging, what did Dad think of his EG? :P

Indigobloom

Oops I just scrolled down haha

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90

This is a queued tasting note.

Hot cuppa! Just this lovely combination of malt, honey, toffee, buttery coconut, and sweet juicy pineapple! This tea is so phenomenal! It’s nice to see that this cup is as wonderful as I remember it being the first time I ordered it.

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90

I’m hiding in my room right now until I have to start getting ready for work, and I suppose I might as well be catching up on tasting notes in the meantime…

I cold brewed this one yesterday; it’s really nice to have it back in my cupboard. Easily one of my favourite blends from Camellia Sinensis, this tea has such lovely tropical and confectionery notes! It’s a blend of super fresh, yummy and sticky sweet pineapple with tropical and buttery coconut notes and a hint of toffee type flavour presumably from the base! It’s been on my restock list for a while to be perfectly honest; don’t know why it took so long for me to slip it into an order considering how many sizable ones I made last year…

Tasty as this was, though, I just have to note that I really don’t remember the coconut shreds in the blend looking as vibrantly green as they did with this order. Again – everything tasted fine but the coconut is a sort of Chartreuse green. Huh.

Sil

GREEN COCONUT!

tigress_al

I had no idea there was green coconut!

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90

Sipdown (122)!

Tea Infused White Rum Part Two:

As part of continuation of my count down to my birthday (which is today), I had a few shots of White Rum last night that were infused with the remainder of this tea life. Definitely was thinking “Pina Colada” when I picked it out and cold brewed/infused it.

Despite using my finest meshed strainer, this one still had tons of little floaties. So, it had an almost grainy mouthfeel going down. Not much burn though. Taste wise, it was certainly a step up from ‘part one’ of this count down – Flowery Pineapple Oolong. For starters, I didn’t throw up. So automatic win there…

This still had a very strong soapy taste – but intense, artificial coconut soap this time around instead of floral soap. Not that enjoyable (though still better than drinking the rum straight). It smelled so good too; lots of rich, buttery toffee notes! Pineapple flavour kicked in during the aftertaste – thank God.

Also; I just have to point out that this is something I definitely wanted to restock, and somehow it hadn’t made it into either of the Camellia Sinesis orders I placed last week (yeah, I put in two – one for teaware and the other for tea). It’s probably going to be a while before I do another one now – so I’ll likely be without this tea for a while. Boo. My teaware order did show up today though! It was my birthday present to myself; my first Gaiwan and a Celadon cup and pitcher to use with it. It’s so precious and beautiful! I’ve been using it all afternoon (my first Gong Fu session ever!) – just kind of practicing using it and, more importantly, pouring from it…

TheLastDodo

Happy Freaking Birthday! ShotsShotShotsShotsShotsShots :P

YAYYYY gongfu!!! It’s how I brew almost all my teas, except herbals.

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90

Guys, I slept in today and had ZERO time to make tea if I wanted to make it to work on time today, so no tea right now. I am a sad slug of tired.

Also, this is my last day at Calendar Club; they’ll start taking the kiosk down this afternoon. Who knows, I may be back next year but as of tomorrow I’ll be down to one job again! That’s both awesome (sleep!) but also kinda shitty because it means less disposable income, which means less tea…

Also; I have no clue what it’s going to mean for my regular morning tasting notes: with a now totally open availability at Sobeys I’ll be working earlier shifts, so I may not have time in mornings anymore for tasting notes and Steepster chat. And that makes me sad.

You know what doesn’t make me sad though? This tea! Made in a timolino and awesome!

Slurp!

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90

Guess what! This is officially my last note in my queue! I am now all caught up again!

I’m actually currently drinking this. Well, the last of it really. I brought a mug to take on the walk to work, and since starting this morning I’ve just been saving the last little bit of it and taking very small baby sips. It’s so good, and really tying me over while I wait to get off. Only half an hour to go!

The top note here is very fresh, tropical pineapple (4433). A little bit sweet and a little bit juicy. Then there’s this very buttery bottom note of coconut (4261) that really anchors every thing and gives more depth to the tea. The combination of these two glorious flavours, somehow, also makes a toffee/brown sugar flavour that very nearly (with the buttery coconut) adds a confectionery element. And then just the most perfect, smooth black base.

My favourite pineapple/coconut, no questions about it.

tantonino

What are the 4 digit numbers for? How do they link to each flavor?

Roswell Strange

Oh, they’re the produce codes for each fruit/vegetable! I have to memorize them for work so I’ve bee plunking them into tasting notes to help :)

The Cookie Lady

I was wondering about that, too! Yay for tasting notes that can do double duty :)

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90

Love this blend. Love it.

I definitely didn’t have to worry I was being too generous with my rating for this when I first had this; it’s amazing and very deserving of such a high rating. In fact, I’m gonna bump it a little higher!

Pineapple, Coconut, Toffee, Butter, Caramel.

It’s so tropical and nummy!

Starfevre

put on my wishlist

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90

First to review, and what an honor because mother fucking balls this tea is amazing!

My Camellia Sinensis order came in, and this was pretty much the tea in the order that I wanted to try most of all, and when I cracked open the packaging I was flooded with the most heavenly, amazing tea smell ever. Legitimately, I’m struggling to think of another tea which smelled this damn good when I first opened it. Basically, think really fresh, supple pineapple and coconut pastry with like pastry butter goodness and toffee. But yeah; fresh is really the most important word there. FRESH.

I was impatient to try it, so I made it in my timolino so I could have it at work with me. It steeped up splendidly. I followed package instructions, and they did not lead me astray even a little bit. The black base was very, very smooth and had notes of malt and honey to it. And then carefully layered over that was intense notes of fresh, sweet, juicy pineapple, buttery coconut pastry, toffee, and sex. So pretty much; an orgasm in your mouth.

For Butiki fans; this one reminds me heavily of Hello Sweetie in that the coconut/toffee vibe is very, very similar but instead of Banana you’re working with Pineapple – which is better, in my opinion. So if you liked that one, you may want to try this one. Really, if you like Pineapple or Coconut even a bit, you probably want to try this one. It’s the best pineapple/coconut tea I’ve had in a really, really long time (if not the best ever).

Even if the other two blends I got in this order are total flops – this one blend makes the whole order worthwhile. Right now, I’m rating it a 90 even though I want to do the full 100. I’m a little worried some of the love here might just be new tea excitement (but I’m thinking probably not) so I’m trying to be conservative with my rating until I have it again.

I want to share this gem with all of you! Except that would mean less for myself, and I don’t know if I can do that…

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L&CTTB

interesting.

sort of roasty and nutty. somewhat sweet. kind of creamy taste to it.

After I had it western style, I saw that people did this in a gaiwan gongfu and I bet that would be great. Ah well.

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90

If you like black earth, leathery, thirst quenching dark, dark chocolate tea then this is the one. Straight up it smells and tastes like black earth after rain. When I added a touch of almond milk it brought out the dark, dark chocolate taste.

Flavors: Dark Chocolate, Earth, Leather

Preparation
205 °F / 96 °C 4 min, 0 sec 2 g 8 OZ / 250 ML

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85

Hazelnut, butter, vanilla and a slight herbal taste…this is a wonderful tea. One to be steeped in a Gaiwan starting at 30 seconds and then to be enjoyed over and over again in multiple steeps. A delightful tea for a time of pondering…best straight and on its own.

Flavors: Butter, Hazelnut, Herbaceous, Vanilla

Preparation
180 °F / 82 °C 0 min, 30 sec 5 g 3 OZ / 100 ML

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83
drank Shui Xian Lao Cong by Camellia Sinensis
7674 tasting notes

This was a sample from dexter It’s a roasty oolong, and while the brewed aroma is that oolongy taste i’m not a huge fan of, this is a really nice brewed cup of tea. it’s not overly bold, but it’s not a wimpy oolong either…sort of middle of the road with a bread like sort of taste to it. I’d be inclined to pick this one up again if i needed a ump to get me to free shipping threshold or something with an order but it wouldn’t be a permanent restock. thanks for sharing dexter!

Sil

also resteeps nicely!

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This tea was a free sample from Camelia Sinensis. It really is a lovely little tea with a heady floral aroma that really lingers in the sinuses (I love it when that happens…lovely after-aroma). Initially I was thinking honeysuckle, but today it seems more like hyacinth. Whatever, the smell is heavenly. I’m not always in the mood for florals, but today I’m really enjoying it. Underlying that is the taste of blanched almonds (but not toasted) with a little vanilla & a hint of lychee.

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I should be in bed asleep by now, since I have to get up at 5am, but I just finished making my breakfast & lunch for tomorrow & cleaning up the kitchen, & I wanted to share a few comments regarding this tea.

My beautiful little black yixing arrived from Camelia Sinensis, along with 2 cups I ordered, & they are all adorable. I had a little free time, so I started the seasoning process, using Verdant’s Zheng Shan Xiao Zhong smoked wuyi black.

Also included in the package was a free & generous sample tin of this tea (or at least I think it is this one). I opened the tin, & the fragrance is sweet, floral, fruity, & almond-like.
It steeped into a golden liquor, both floral & fruity, with flavors of Honeysuckle, Vanilla, almond milk, & lychee.
A very lovely afternoon session.

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The directions on the bag said 5 mins?! I listened, and wow I knew that was way too long. It’s become a bitter bitter and astringent. Theres also a nutty quality. Also some vegetal and roasted smell. I know see the gaiwan method, and will use the last of my sample on trying that method.

Preparation
185 °F / 85 °C 5 min, 0 sec 1 tsp 8 OZ / 236 ML

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drank Mei Zhan Zhen by Camellia Sinensis
294 tasting notes

The dry leaf is twisty and curly, black with a few silver tips spread though out. Steep up 8g in 8oz at 200F.

First infusion (45s) the tea is brownish red, and a little cloudy. This is a bit smoky, sort of floral, and bread like.

Second infusion (60s) this cup was much like the last, but I noticed more cocoa notes as it cooled.

Third infusion (75s) this had a sort of brightness about this as it cooled. Almost like a burst of light in my mouth. Taste wise still smokey, a little malty, bread, and some cocoa as it cooled.

Forth infusion (90s) this got a touch bitter as it cooled, and a touch my smokey tasting.

Fifth infusion (115s) and Sixth Infusion (130s) still sort of bitter and smokey, also a bit metallic.

Overall this isn’t bad, the smoke isn’t my thing though so I want be repurchasing.

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63

Out of all of the 2014 FF’s I ordered from Camellia Sinensis…this one kinda pales in comparison. No distinction, really no taste at all, I can understand the ‘mineral’ description they give…but that isn’t necessarily the mark of a good tea.

New Ranking
Taste = 65
Price = 50
Representation = 75
New score of 63.33

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72
drank Gaba Cha by Camellia Sinensis
149 tasting notes

I’m not one usually for hype, and I’m also not really one for oolongs, but this was a great exception!

It had this sickly sweet taste, almost reminds you of caramelized bananas foster, except in a dark rum (that’s been aged in a new world oak barrel). There was also a touch of lychee/other sweet tropical fruit.

I’m actually going to buy some of this tea to give to some of my Muslim friends to explain what rum tastes like.

Taste = 93
Price = 50
Representation = (NA)
New Score of 71.5

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86

This tea caught my attention during my Spring 2014 harvest purchase. It’s a Chinese tea produced with the methods of FF Darjeeling teas. I love trying new (novelty?) teas, and this one exceeded my expectations. I’ve been drinking a bit of it on and off since my spring tea purchase two months ago, and here are my tasting notes from my tea session today:

Tea liquor has a medium yellow color, and the wet tea leaves smell like a Darjeeling tea.

Sipping from my single long steep, notes of spices and a rich fruit flavour really grabbed my attention. The tea body itself is light and refreshing, not dull or flat. It doesn’t really taste like a Darjeeling to me, but it has some nice similarities.

Overall I think the method they used to make this tea sets it apart from both ‘just a Darjeeling’ or ‘just a Chinese black tea’. The qualities of the terroir give it a smooth tea body, and the method imparts a unique flavor for a Chinese tea.
Worth a try if you love Chinese black teas and want something different.

Preparation
195 °F / 90 °C 3 min, 0 sec 1 tsp 8 OZ / 250 ML

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