Camellia SinensisEdit Company
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Recent Tasting Notes
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.
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!
(145) I found this buried in my flavoured tea bin last night, as I was tidying, and stuffed it in my purse to finish off today. It’s so good, and doesn’t deserve to waste away forgotten in the bottom of a bin.
It’s one of the few non-black teas that I consistently enjoy. That’s really saying something! And it’s so freaking hot/muggy/awful outside right now that a lighter tea like this seems preferable to my typical black.
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., 10:00+ min.
I got some more of this tea from a friend, and was a little hesitant from my last experience…but wow! I’m convinced that the last batch I got must have been stale (even though I got it as a sample from an order direct with Camellia Sinensis).
These leaves are nice and long, beautifully dark green and a good shine. Lovely smell of seaweed and ocean salt. Taste is nice and smooth and sweet.
Beautiful aroma to this tea. Fresh sea breeze and seaweed. Produces an infusion that is almost iridescent.
Zest is also a good description, however the taste has not really been as complex as the aroma suggests. I am going to do several more infusions, and also a cold infusion and see what I get…
This is a good Sencha. Not really worth the price though.
A unique tea…that is interesting…not really as great as it should be though.
buttered pecans, bok choy, maybe some peach. I really don’t get the rocket/arugula at all. Its a good tea, not quite what I was expecting or hoping. Leaves are quite pale yellow, in some cases white.
Price needs to come down considerably. If this tea was priced appropriately I would rank it around an 85/87
Flavors: Bok Choy, Butter, Peach
This is a great tea. I was a bit hesitant about the long brewing time, but it does take a while for the leaves to fully unfurl, so it is justified.
Lovely spring asparagus with a soft butter taste. Faint green pepper/floral note…maybe magnolia?, and a great umami flavor. This is a great tea…just probably not worth the price…25.00 bucks for less than 2 ounces….
If the price was matched more appropriately, I would bump my ranking up even higher.