Popular Teas from Camellia SinensisSee All 240 Teas
Popular Teaware from Camellia SinensisSee All
Recent Tasting Notes
Had some of this last night and continuing with it this morning. Thanks MissB for the sample.
There isn’t much info about the tea, but it reminds me of Bluebird’s Raspberry Beret. For me there is quite a bit of rooibos coming though. It’s really fruity, and I’m thinking creamy raspberry. I think it’s nicely balanced, a little sweet a little tart. It’s nice. Thanks MissB.
Sorta sipdown as the rest of this is being passed along. It is nice but I really don’t reach for it enough so hopefully it will find love somewhere else. As for this cup? The base is smooth and the peony is the prominent flavor with just a hint of lychee sweetness. At the end of the day, I really just prefer black teas when I make caffeinated cups.
I had my second cup of this today because a friend came over and said she wanted something not too sweet and something with roses. I do not have many floral teas as I find they can get quite perfume-y but I recommended this. Though it is not roses, it does have a similar floral taste to it. And the lychee has a nice sweetness but it is in no way cloying.
A plus – this tea steeps really nicely a second time around.
My roommate picked some of this up yesterday when we went to Camellia Sinensis. There were many matchas to pick from but the salesman recommended this as a casual matcha for everyday drinking. Though we drank the other teas she purchased yesterday, this one went into the fridge to have today as my roommate worried about the caffeine content.
Today when we were making breakfast, she put a cup of this in my hand. This is the first time I tried flavorless matcha and tbh I did not hate it. Looking into the cup, it had a vibrant dark green color and so I was definitely expecting the vegetal taste that I got. However, what I was not expecting was the creaminess that came along with it. All in all, this was not a bad cup of tea and I definitely enjoyed it more than I thought I would.
I’ve been buying chai from almost every company I’ve ordered from. I keep searching for that illusive “perfect” chai. I’m spending today drinking chai. I’m hoping to try all the ones I have and compare them to each other. I’m not going to rate them until the end, so that they end up in the correct order.
I’ve started with a pretty good one. I quite like this, I think the spices are well balanced but it’s a bit too spicy for me. Either needs less leaf or more black tea added. All in all I’m off to a good start. I think this will end up in the mid 80s
Sipdown (of sorts?)! Dexter3657 sent me some of this to try and I was not a fan. Not wanting another cup but having enough tea to make at least one more, I got creative. The rest of this tea was infused into butter to make an amazing gluten-free Chai Banana Loaf. The flavors that I found too strong in the cup (i.e. cardamom) really shined in the loaf mixed with the banana and bready goodness. I hope you don’t feel I wasted the sample, because it really did add another dimension to an already great loaf recipe. Thank you so much Dexter3657 for the ingredients to make such a delicious treat.
I got a sample of this from Dexter3657 and unfortunately I don’t think this one is for me. I can’t quite put my finger on why but one of the spices (I believe it was the cardamom) was too strong for me liking and so it was hard to get passed that. Thank you for the sample though, Dexter3657!
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….
This was the other tea I was drinking at work today.
Strange little tea, looks like a rolled oolong (sticks included) but tastes like a black – unusual black, but black.
I’m sure I’m not the best person to describe this. I don’t think it’s malty or chocolatey, it’s not spicy, there is some fruitiness (can’t pick out what I think they are). I don’t think this is quite like anything I’ve had before. The first two steeps were really good, but then it just died on the third – I just dumped it. I really liked it, had fun with it at work today, will continue to enjoy the package I have, but it’s not my favorite black tea from Camellia Sinensis.
Wow – this is a much better choice today. I LOVE this. Different than other blacks I’ve been drinking. It’s bold and malty (tiniest hint of chocolate) but there are some fruity notes too – I’m getting citrus rather than cherry, but fruity none the less. The citrus notes adds a bit of astringency but more in a flavor way rather than in a bitter way. This astringency is really well balanced with the sweetness.
This has the potential of being added to my “must have list”. This really works for me, fantastic.
Steeped 8gm in 240ml yixing as recommended. Ist two steeps did not show me anything from the roasting. The gardenia, honeysuckle aromas and flavors are present, the grassiness is subdued. The liqour color is a golden yellow with a smidgen of brown. Steeps 3-5 had more structure with the artichoke vegetal notes coming in to play. Still not tasting the roast which I think is OK, maybe I’m not supposed to. I just wanted the roasting to concentrate those TGY traits I love so much a little more.
Another delicious black from dexter! operation get under 200 this weekend so i can make a teeny, tiny purchase is in effect! lol. I ended up drinking this one without really stopping to focus on it while doing this dishes this morning. What i can say is that this is somewhere between a fruity tea and a malty tea. It’s got a bit of both happening, though not overwhelmingly so. I really need to place an order with this company soonish…
This was another interesting tea from Dexter. I don’t quite know how to describe it. I would order this again to try it, and i’m sending on a bit to my tea sister terri so that she can try it. I like that it’s rolled like oolongs typically are. The taste isn’t super bold, but there’s enough going on here that i am enjoying the cups i’ve had (it resteeps nicely).
Thanks for sharing some interesting teas with me dexter!
Was in a rush to get out the door this morning so I tried this tea thinking it would be a straight forward red tea and I would like it and go to work. Wrong. I used my Teavana large perfecta tea maker with 1 tbs tea to 16 oz water. The dry leaf has a slight pekoe smell. I poured in the water and saw the most beautiful red fawn color. The aromas had some fruitiness and also a very faint hint of kimchi, thats right kimchi. I make kimchi at home and yes it can get a bit boisterous but it also has this gentle sweetness from the chile flakes in it that I recognized in its bouquet. The steeping took all of 15 seconds, with flavors of apricot, pâte sucrée and bit of malt. Smooth very smooth, nothing screamed at you. I consumed my two cups in a hurry and brewed another, this time 20 seconds to get that same color. Just as good, I ran out of hot water and time at that point so see you tomorrow Uva Amba.
My second tasting and as I remembered the smells of this tea set your mind a spinning. I only had 3g left and used my smallest gaiwan with very little water. The aromas are equally represented in the flavors as well. Tons of flowers, hints of ground ginger and a bit of bitterness which oddly adds to the flavor profile. Subsequent steeps and a sweetness emerges along with that bracing bitter which is a kin to licking slate, all along with that sumptuous flower. There is also a great punch of energy that needs to be exploited with my day off today. May this single tree last many more centuries.
My first Gong Fu tasting with all the pieces together. My husband graced me by joining and providing some interesting points. The tea has a nice matted hair appearance with leaves sticking out as if to escape the pod and a dry leaf aroma of prune. Used 7g in 240 yixing.
1st steep – wet leaf aroma of some sweet flower couldn’t tell which one. Flavors of a perfume and a slight aftertaste of slate. I guess this is the rock I see in other tastings.
2nd steep – added 5 sec. Leaf aroma is now definitely gardenia. The taste of the flower is also now present in the soup with the rock holding steady but the flavor is of wet rock not dry.
3rd steep – added 5 sec. Leaf aroma is now a bouquet of gardenia. What an impressive scent. It couldn’t come from an atomizer any stronger. The rock appears again after the florals have dissipated. I might mention that the floral notes do not stick around as long as I would like they are so intoxicating. The best steep.
4th-6th steep and the wet leaf aromas start to fade but gradually, but the florals in the soup drop off rather quickly. There also is now a sweetness in the aftertaste I wished was there in the 3rd steep. Rock flavor has softened too. A heavier mouth feel compared to earlier steeps is noted.
A nice tea. I can say that I enjoyed the aromas better than the tea itself, but this is my first time brewing this tea and I’ve read that it is difficult to get straight the first time. I think I should either brew in a smaller gaiwan or use more leaf 10g but that is a lot of tea for two. A lower temp, say 180F/82C, I think would be gentler to the leaf. One question in regard to Gong Fu preparation. When you are pouring into the yixing does it matter if its clockwise or counter clockwise. Tradition is everything when brewing these fantastic teas for me.
I wish this Pu Erh would also be a perfume… The liquor has an amazing arrange bright color and the smell out of the tea pot is strong masculine made of leather and camphor oil and slightly floral. No astringency in the liquor and an amazing journey through the 8+ steeps. It is going interesting to see its evolution through the year!
This is a sweet and lightly nutty tea with a unique look and lots of flavor. I brewed this one in a tall glass to accentuate the leaves. I used 2 grams of the leaves with 160-165 F water poured over them, steeping for 3 minutes. I did three infusions thus far. It could likely go for more.
This came along as a sample with my order (Darjeeling 2013 sample packs).
I didn’t expect much from it, but it has a lovely warm fuzzy peach flavour to it. Overall, it has a lovely soft Darjeeling characteristic, with a smooth, creamy body.
250ml mug, 1 teaspoon