Camellia Sinensis

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Recent Tasting Notes


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!


put on my wishlist

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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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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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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

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

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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

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

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drank Shui Xian Lao Cong by Camellia Sinensis
7834 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!


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.

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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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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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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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.

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

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Received a sample of this fresh 2014 Taiwanese oolong from a friend. Brewed up about 2 grams in 115 ml, did a quick rinse of the leaf in a strainer first, then proceeded with gongfu steeps in a Jian Shui pot which may have been a poor choice. I read oolong on the label, the leaf looked dark, but when I brewed it I saw it is green oolong and not a dark roast.

This tea is incredibly floral, heavy on the gardenia, or orchid or pea flower. Since this is a natural flavor and not artificially added, it is quite lovely. But the tea is too green for my liking. The soup is greeny-brown, which is okay, but it was very astringent and the sweet flower flavor then went sour on the tongue afterward and lingered. Had two cups and didn’t want anymore. I would probably love this more deeply roasted, the roast would have given a sweet lingered taste instead of the sour. But then I might as well be considering a black tea, because some of this same floral taste was present in the Wild Purple Dehong Black I reviewed recently.

This is probably a really good tea, just not my taste so I will leave off a rating.

Flavors: Garden Peas, Gardenias, Orchid, Pleasantly Sour

195 °F / 90 °C 0 min, 15 sec 2 g 4 OZ / 115 ML

hahah, I thought the same thing!

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I was surprised to receive an unopened 10 g sample of this from a Steepsterite. Even more surprising is that Camellia Sinensis reviewed and boosted the rating for this tea, most likely to justify the price they are charging at $58.25 for 1.76 oz. The 10 g sample I got is thus a $10 sample! Much thanks for the opportunity to try this.

Tai Ping Hou Kui is one of China’s 10 Famous Teas, and the real stuff is grown from a larger leaf tea cultivar known as Shi Da Cha. To be the genuine stuff, it must be from one of three villages in the Anhui Province at the foot of Hwang Shan (mountains). The pluck is 1 bud/ 3 leaf and then a repluck is done at the local small factory by hand to remove 2 of the four leaves. This is part of the expense of this tea, as no branch without the bud should be picked, and the leaf with the bud must be perfectly straight. Next it is partially dried in bamboo, and then heated three times in the bamboo over charcoal. After this the leaves are laid flat by hand onto mesh screens and a roller is used on the screens to press the straight leaf/bud combo flat and straight. Then the tea is dried in the screens.

After all this, yet another quality inspection is done and the final product is sorted and graded. The top quality earning the title of Tai Ping Hou Kai must have 1 bud/1 leaf exclusively. Any leaf missing a bud, chopped bud, any 3rd or 4th leaves, any loose leaves, any chopped leaves must be labeled Hou Jian and sold under that name.

A tea is not a Famous Tea worthy of the title unless it is what it is supposed to be. The criteria for this tea is one of the strictest and extensive, not to mention all the processing involved. It must be judged by this criteria, especially with the high prices associated with this tea. This tea is also made and sold from villages outside of the Three, and may be just as good, but it is sold as a fake and few would ever be able to tell.

This tea is not fake, but my sample is Hou Jian. Being a sample, and undergoing all the shipping and handling would no doubt break buds off. But in 5 grams brewed I found 1 intact bud/leaf, a few broken off buds, lots of extra leaves and a lot of chopped leaves. Looking at the rest of the bag, it is all leaves and chop. The mix is dark green with some yellow ones, the color should be more of a uniform medium green, not dark green.

As a Hou Jian, this tastes pretty good. Because the leaf is already heated over charcoal 3x, you get the taste of a stronger Dragonwell flavor without needing to fuss over the water temperature. The tea is already scorched so it can take hot water. I got a good 5 quick steeps of 5 grams in 115 ml water before the flavor gave out. Very warm, a little spice from the char, yellow soup. For me the flavor is like a Dragonwell/Longjing but more intensely so.

Would I recommend this? Sure, but not at this price. You can get basically this same tea at 1/5 the cost on a lot of other sites. They will call it Tai Ping Hou Kui too, but only charge you $13/oz. Still pricey, but even Hou Jian has a lot of processing behind it. I am doubtful that the real Tai Ping would be sold outside of China and especially not to a western buyer. It is an imperial product. So, buy yourself some “Tai Ping” and know that Camellia Sinensis isn’t really doing anything different from other western vendors, but their price is high and it is going to be Hou Jian no matter where you buy it, so might as well just get the best price you can someplace else.

My rating is for taste, I quite liked the tea.

Flavors: Dry Grass, Green, Spicy

200 °F / 93 °C 0 min, 15 sec 5 g 4 OZ / 115 ML

hahah, afraid it wasn’t unopened! I helped myself to a pot. It is super pricey though, the only reason I bought it was so that I could do a comparison to the Teasenz “Monkey Picked”.

I’ve been pretty satisfied by Camellia Sinensis in the past, so if they did buy an artificial Tai Ping Hou Kui, I’m inclined to believe it wasn’t intentional.


It wasn’t opened though, I had to tear off the top. Anyway the real Tai Ping, an imperial product, would be gift boxed to the nines in China. The leaf would have to be 100% intact as a 1 leaf/1 bud, exquisite condition, and the price would be high like it is here. The whole idea of this tea is the look of the leaf, more than for just about any other tea, the long and perfectly straight and flat, uniform combination.


you had to tear off the top? That’s strange, I just closed the ziplock seal in the bag. Unless it got so hot in the USPS truck/plane that it sealed itself!

Yeah judging from what you said it most likely isn’t the real deal, but I trust Camellia Sinensis so I’m inclined to believe that they bought the wrong one on accident (or were told that they were buying the real deal).


No, this would just be usual practice for this tea. The vast majority of leaf wouldn’t turn out perfectly, and it has to be shaped straight and that is the luck of the pluck, as it were. A factory would have a lot of tea to sell that isn’t premium. Hou Jian is the same tea, undergoing the same process, it is just broken leaf. Everyone is doing the same thing, buying bulk Hou Jian, so the only thing Camellia Sinensis is guilty of is overcharging. If you look at other sites, “Tai Ping” goes for around $13-15 an ounce.


Check out this page, and scroll down to the section called “Modern Process” and you will see these individual and perfect leaves laid out one by one on the screens. This is true Tai Ping Hou Kai. These leaves are treated better than a diapered baby. As you can imagine, a lot of lead won’t be this perfect, so it would graded Hou Jian. Tastes the same, but not Imperial quality.


I love the detail you put into the description. No wonder the ‘real tea’ is so expensive!

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drank Xue Ya by Camellia Sinensis
7834 tasting notes

I had this one earlier today as well when i wanted something a little lighter. This one was sent my way by omgsrsly likely via missB?? This one isn’t bad but it’s a little on the light side. While i’m not overly a fan of green teas, when i do have them, i like it when they’re a little more in your face in terms of their “green” flavour. this one seems almost subdued or something heh overall though, not bad just nothing to knock me off my feet.


I’m pretty sure it’s via MissB. :)

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this is a poignant paper umbrella!

a graceful gift from the brilliant VariaTea…..

this tea is velvet sadness. a paper umbrella driven outside by circumstance into a rainstorm, facing uncertainty. how is a paper umbrella to handle the onslaught of water? the rhubarb is a bitter stab of upset softened by the strawberry strands of optimism.

ombrelle de papier is whisked out the door under an impetus of regret, cushioned by the unconditional love of strawberry, padded by the dissolving paper umbrella structure of beautiful white tea.

magnificent. a story. poignant. although all the fruit is red i see it in my head as blue. bright and sprightly, but somehow tragic.

i am a ham. =0/

1 tsp 8 OZ / 236 ML

I love this review!


sometimes i taste scenes in a tea…. when they are truly amazing. =0)

Skye Comstock

breathtaking review!! Now I want to try it!


it was lovely….. i am sipping away blends, if i knock my collection down far enough i may buy myself some, lol.

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variaTEA sent me this one and i have to declare that there is nothing about this tea that i liked lol. ok wait. i like that it’s another tea that i’ve tride that i can cross off my list LOL. thanks for trying Variatea! haha

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This was a lovely Long Jing. A slightly bitter vegtal notes, think like a belgian endive, mixed with roasted chestnuts, and some light chocolate notes. While it wasn’t as ‘full-bodied’ or long lasting mouth feel, this was still a very enjoyable tea to enjoy.

Way too pricey though in my opinion.

Price = 31.25
Representation = 90
Taste = 94

New Score of 71.75

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Hmmm. Unfortunately I just can’t seem to brew this tea in a way that I like it. I get a decent Chinese green tea taste, with a fair bit of minerals, but other than that it just feels weak with no character.

I love the shape of how pretty these leaves are, but dare I say that this is a tea that is even too delicate for me.

New Ranking
Taste = 82
Representation = 80
Price = 19.1

New Ranking of 60.35

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Uh, hello? Anyone home? Can I get some tea please. Where is the tea, cuz I can’t taste anything in this water,. Yes, 8 grams in 90 ml produces a colored water.

Ordered a sample of this from Camellia Sinensis mainly because I am still chasing that camphorated finish which everybody but me seems to detect in teas grown next to camphor bushes. I didn’t really believe the 800 year old part, but Bada mountain does have some wild trees, including the 33 ft tall king of trees you can see in photos on chwangshop’s tea blog. Not sure if this tea is one of Vesper Chan’s efforts, the photo of the cake has a house label.

I have had two sessions with this tea so far. I can finally get that camphorated finish because I can feel it down my esophagus. Other than that, I am striving to find flavor here. I get some sour (the “citrusy”) and a bit of the aged wood. But if this tree is really old, it must be tired, cuz this is the most watery sheng I’ve tasted. I’ll probably stuff my pot with the rest of this next time to finish off the sample size. Not sure It is possible to buy a cake, the tea is sold by ounces, I think they just break up the cakes.

Flavors: Camphor, Oak wood, Sour

Boiling 2 min, 15 sec 8 g 3 OZ / 90 ML

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This is one that I really could find myself loving. This one has a little longer oxidation time, and is darker. Which is exactly what I like in my first flushes. No surprise there is also a bit more muscatel taste.

Overall I like this tea, I like the tangerine/cashew tany/sweetness of it, but I also getting a feeling of this tea not being at its full potential.

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I didn’t taste that much distinction at first, however as it cooled I got some nice woody tastes, as well as more enjoyable floral aromas. I did enjoy this after some roasted hummus though so maybe my taste buds were combining the two!

Good floral tones of gardenia and magnolia, as well as some pepper and not so distinct vegetables.

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This is a perfectly fine Darjeeling, its just a little bit mediocre, especially compared to the others I have tasted so far. I get a nice oaty grain taste, and a oily vanilla taste. If you are into wines, think American oak over French oak.

The fault with this one may be with me though, as it certainly had a higher bitter vegetal note. As it cooled I got some nice floral tones of gardenia too.

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