Camellia Sinensis

Recent Tasting Notes

91

I love the smell as it reminds me of smoked fish I used to enjoy back when I was a kid and thus not vegetarian. This tea for me is a grown up trip down memory lane.

Preparation
195 °F / 90 °C 6 min, 0 sec

Login or sign up to leave a comment.

89

Odd tea with warm, spicy nut notes. The type you keep for -32 degree celsius wheather. :)

Preparation
195 °F / 90 °C 4 min, 45 sec

Login or sign up to leave a comment.

92

I don’t care what people will say I will always put soymilk and agave nectar in Darjeeling tea. It’s a phenomenal celebration tea.

Login or sign up to leave a comment.

94

To me this smells like passion fruit and tastes like honey. Very well done.

Login or sign up to leave a comment.

91

Login or sign up to leave a comment.

83
drank Mayuan Shan by Camellia Sinensis
108 tasting notes

A mild celery sweetness that fills the mouth, but doesn’t blaze SWEET in the back-of-the-mouth like some Gao Shan oolongs (although I’m not really sure of the elevation of this tea). Very green tasting, with an bit of an energizing kick at the end. Dry aftertaste. Honeysuckle aroma in the leaf. Reminds me a lot of green San Lin She or fresh Pinglin Baozhong.

Infused in my light roast Yixing pot.

Preparation
205 °F / 96 °C 1 min, 0 sec

Login or sign up to leave a comment.

100

The apricot and artichoke flavor description is spot on. I always turn to this tea after running as it is very refreshing and energizing. I should try it cold or with agave very soon. Overall this is a quality white tea and the price is alright. I love this.

Preparation
180 °F / 82 °C 7 min, 0 sec

Login or sign up to leave a comment.

79
drank Chuan Hong by Camellia Sinensis
318 tasting notes

Strange, I’m down to the last few grams of this tea and I’ve never written a tasting note for this prepared gongfu style.

Sipping from the first steep, the rose floral notes are very powerful. Tea body is a nice smooth, deep earthy flavour, with notes of spice and pepper.

Second steep, much of the same flavour remains but now it’s slightly sweeter. I’m also adjusting to the floral notes. So that doesn’t bother me as much now.

At the third steep, I feel that the flavour is starting to weaken but it’s still a good cup.

I took a break here and sniffed my gaiwan. It smells like wood and soy sauce. Strange, but that’s what came to mind.

Fourth and fifth steeps continued to weaken in flavour, but were enjoyable and the rose floral notes remained.

I gave up at the sixth steep because I could start to taste the original water. Otherwise, not a very interesting cup flavour-wise.

Not a favourite, but the flavour from this tea and another one (Zhao Bai Jian Hong Gong Fu) from the same province have piqued my interest. I’m looking forward to try more tea from Szechuan in the future. I’m happy to have tried this tea once, it was a good experience even if I’m not in love with the tea.

If you dislike tea with strong floral notes I would avoid trying Chuan Hong.

100ml gaiwan, 2 tsp, 6 steeps (30s, +10s resteeps)

Preparation
205 °F / 96 °C 0 min, 30 sec

Login or sign up to leave a comment.

79
drank Chuan Hong by Camellia Sinensis
318 tasting notes

I’ve had this a few times so far, but didn’t bother to write a tasting note.
Anyway, today used some extra leaf today (not much) and extended the steep time to 4 mins (usually I start with 3). I got a nice strengthened chocolatey flavour, floral notes, and a nice little nip of bitterness. All of those properties combined makes me think of dark chocolate while I sip.

Sometimes when I add extra leaf I dislike the results, but this one turned out favourably. Very happy with this one so far.

Preparation
205 °F / 96 °C 4 min, 0 sec

Login or sign up to leave a comment.

76

I still have a bit of this, so I decided to short steep some. Not really a fan of the results, as it’s still a really strong tasting tea. With the short steeps, I tasted a bit more of a zesty flavour which reminded me of the dan cong black tea I tried recently.

See previous tasting notes for more of my thoughts on this one.

100ml gaiwan, 2 tsp, 3 steeps (30s, +10s resteeps)

Preparation
205 °F / 96 °C 0 min, 30 sec

Login or sign up to leave a comment.

76

Lately this has been my go to tea in the morning. It’s a bit rough and harsh, but I like that sort of thing when I wake up. ;)

Usually I just do 2 steeps, starting with 1 min and then either 2 or 3 minutes for the resteep. The suggested 3-4 minutes for the first infusion is way too strong for me. If I were the sort of person that puts milk or sugar into tea, this one would be a candidate. Unfortunately I usually hate added sugar and I am lactose intolerant. So I adjust steep times to my liking.

I’m about 2/3’s the way through this bag, and I still pretty much feel the same as when I drank my first cup. It’s a nice tea, but I primarily bought it to try something new and develop my palate.

See previous tasting note for more comments on the tea flavour.

200ml glass teapot, 1 generous tsp, 2 steeps

Preparation
200 °F / 93 °C 1 min, 0 sec

Login or sign up to leave a comment.

76

From the aroma of dry leaves, I picked up on a nice nutty fragrance. And with the wet leaves and liquor, muscatel and floral notes. There was also something there that reminds me of white tea scent and the “springy” nature of FF.

Onto drinking the stuff, I immediately taste strong bold flavours, astringency sensation, and bitterness (the sort within my liking). Which kind of surprised me, because the aroma from the dry and wet leaves makes me think it will taste very delicate. The aftertaste is quite mellow, with no trace of the bitterness from before.

I can definitely sense the grapefruit flavour mentioned in the description. I think it’s a combination of the bold, bitter, and astringency I’m picking up on.

The second steep was much tamer. Along with the original tea flavour, there is a nice spiciness. I especially liked the experience of inhaling the tea aroma just before sipping. A very captivating tea for the senses.

All in all, I like this experience. It turned out to pack quite a punch, but in a good way. And it was nice to taste a tea from Sikkim, an area so close to Darjeeling, and taste the difference. I may have added a bit too much leaf, so I’ll see about toning down the tiger by adjusting my tea leaf/water ratios.

Preparation
205 °F / 96 °C 3 min, 0 sec

Login or sign up to leave a comment.

88

Could have sworn I made a second tasting note for this tea, but I guess I didn’t. Oh well, here is tonight’s experience;

First steep was lovely, with the flavours of spices, honey and light bodied black tea. The aftertaste had a sensation of sugar syrup on my throat.

Second cup tasted much earthier and had a hint of cocoa. Mmmmm…

Third cup shifted, bringing out more cinnamon and grains.

Fourth cup was very light, and together with the previous flavours it made me think of white tea or Oriental Beauty.

Fifth through six were pretty light, but not bad. I stopped because it satisfied me enough.

Not my favourite resteeper, but a very flavourful tea. Next time I make this I’ll add more time to the resteeps.

100ml purion teapot, 2 tsp, 6 steeps (30s, +15s resteeps)

Preparation
195 °F / 90 °C

Login or sign up to leave a comment.

88

The scent of dry leaves inside the pouch remind me of that Grape Nuts cereal (like wheat? barley?). Other than that, nothing else really grabbed my nose.

Onto brewing the first cup. Aroma from the liquor and wet leaves makes me think of fleshy tomato and thick wheat bread, with the liquor having more floral and “tea” notes.

Taking in the first sips, I taste notes of malt, wheat, cinnamon, pepper, honey, and “flesh” or pulpy texture in my mouth. With a lingering kind of cinnamon and sour note. Such a lot of flavours in one cup, it definitely gives my mind a lot to think about! Besides the flavour, I really like the fleshy texture combined with the otherwise light body.

In the second steep, the honey aroma really stands out. Tasting the liquor, notes of cinnamon and honey grab my attention right away. Following with the same flavours from the first steep.

At the third steep, the flavour is still staying pretty strong. Just the fleshy texture is fading.

Steeps four to five: Mostly tasting sweetness and spice

Sixth steep: Sweet, muted flavours but still going

Seven and Eighth steeps: Hardly anything resembling tea, mostly just sweet, honey water

Overall I thought this tea was a nice surprise, because I didn’t have high expectations going into this purchase. For me, it was a nice balance of sweet, spices, texture and just enough floral notes. Like a lot of black tea from this retailer, resteeping black tea is totally worth it.

Ending note: This reminds me (minus the sweetness) very much of Camellia-Sinensis’ Zhenghe Hong Gong Fu. So if you’ve enjoyed that one it’s worth checking out Huiming Hong Cha (or vice versa). Also, the sweetness (honey, cinnamon) found in this tea kind of reminds me of the sweetness you find in roasted tea. Perhaps it’s like what I expect a black tea version of Oriental Beauty to taste of. A bit of a bold claim, but at the 2nd steep onward you get a really fantastic sweet/cinnamon flavour.

Preparation
195 °F / 90 °C 3 min, 0 sec

Login or sign up to leave a comment.

85
drank Bai Mu Dan by Camellia Sinensis
658 tasting notes

I should really give white teas a more extensive run. I don’t own many. I’m using up the last of this and playing with parameters on each steep. I’m really enjoying how much the flavour can vary based on temperature. This has been delicate and sweet, floral, and then a bit grassy and woodsy on different infusions.

Login or sign up to leave a comment.

85
drank Bai Mu Dan by Camellia Sinensis
658 tasting notes

I am drinking this in celebration.

First, it’s a celebration of getting through the final for a pretty intense summer class (and thus having a month of actual summer ahead of me between summer class and regular class). I ordered myself a little sampler set from Camellia Sinensis and made myself wait till after the exam (which ended at 10 pm!) to break into it.

Second, it’s a celebration of a discovery I think some here might be interested in unless it’s already widely known: cream of tartar is nothing short of a miracle for teaware. It has removed some truly disgusting, seemingly permanent stains from my Breville with little effort. I’ve had baking soda help somewhat, but nothing like this! My Breville hasn’t looked so good since I first bought it. It’s shiny and beautiful again.

Anyway, that’s worth celebrating not just because stains quite bother me, but because it had really been affecting my tea drinking. I use the Breville to heat water even if I’m brewing in something else, and I found that teas were really starting to pick up an off flavour from the tea buildup. I’ve been avoiding more delicate teas without really noticing it. I tried a Huang Shan Mao Feng from this same set and it was totally ruined by the Breville water. So, drinking a white tea is liberating and exciting!

As for the tea: I’m not too often in the mood for whites but this is hitting the spot now, even as my first tea of the day. It’s vegetal and green, and sweet. It has a nice and surprising fullness, too, which I’m really liking. I’ve had three infusions in the pretty little gaiwan I also let myself buy, and it’s going strong. Sweet and fluffy.

Eisenherz

Ohhhhh! After reading your review I ran and bought cream of tartar! How have you used it to clean your Breville exactly? I’m excited at the sound of having it looking like it was when it was new!! I’ve had some success with vinegar, but some stains just remain…!

Jessie

It’s incredible! At first I seriously just rubbed it on the wet inside with my finger because I was so excited at the results. For the steeping basket (mine was really gross) I made a paste with vinegar and cream of tartar and was scouring it with a little sponge and then a q-tip for all the crevices. I can’t believe it’s possible for it to be this shiny again! I think you can also dilute vinegar in water and mix with cream of tartar and let it heat/boil which might help lift stains but it wasn’t necessary for me.

Indigobloom

Good to know!! My tea master is getting pretty gross :/

Jenn

This is such great information! My Breville is pretty new, but I use it so much that I’m alrady seeing stains in the tea basket. I’m but slightly type A and i can’t wait to attack the stains with cream of tartar and vinegar! YAY!!!!

AND, a big congratulations to you for surviving such a hectic summer schedule :)

Jessie

Thanks!

You will really enjoy attacking those stains. I hated looking at how stained mine had got but I’m actually glad it had built up that much as cleaning it today was really cathartic!

Eisenherz

I did it! I cleaned mine today, it was amazing! Where did you learn about using cream of tartar? I have to tell all my friends now! lol

Jessie

I really can’t remember! I saw a brief mention of it somewhere or other months ago. I’ve sprinkled a bit in my desperate baking soda-vinegar mix before, but apparently baking soda and vinegar neutralize one another so no wonder it didn’t work. I’m glad it worked for you too!

Dorothy

The cream of tartar is a great suggestion, have you thought about posting it again on the discussion tab?

Jessie

I had meant to but got busy and forgot, so thanks for reminding me!

Login or sign up to leave a comment.

89
drank Xue Ya by Camellia Sinensis
658 tasting notes

I forgot about this tea until I noticed tonight that my cat had somehow chewed on the bag, presumably in one of his fits of hunger. He will go for anything even somewhat resembling the bag his food comes in.

It is so nice! Really mild, sweet, and a little smokey. I love it, and am glad to rediscover it. The package suggests a surprising 4-7 minutes, so I went for 4 and am surprised at how much I like it that way.

Indigobloom

awww hungry kitty!

Indigobloom

On a diet I presume :)

Jessie

Ha! He is on, ahem, a controlled feeding schedule. He’s a big boy in general but has lost a few pounds since moving in with me last year thanks to going on two meals of canned food per day with dry food only as snacks. He was free-range up till then so still isn’t too pleased about our dictating when he eats!

Indigobloom

poor guy, he has no idea how good he really has it! too bad they don’t have kitty cardio machines

Jessie

Except that would be WAY TOO CUTE.

Indigobloom

hehe it would! there are enough cat lovers out there… someone should get on this!!

De

I want to invent a kitty treadmill now.

Indigobloom

De, dooooo it!! omg that would be priceless :P

Login or sign up to leave a comment.

89
drank Xue Ya by Camellia Sinensis
658 tasting notes

What a nice unassuming little tea. It’s mild but not low on flavour, which is nice and I think rare. It’s grassy, but really sweet. More like hay, I guess. Very creamy, too. Also, the leaves are really beautiful. Fluffy and downy.

Login or sign up to leave a comment.

84

Now that I’m down to the last few grams of this tea, I’ve come to appreciate rose flavour. Whereas initially, I was a bit put off by how floral this tea was. If you’re looking for a more in depth review on the flavours, check my previous tasting notes. Anyway, it’s not a tea I’m in love with but overall I found it to be a very positive experience. This tea, along with a cheaper one from the same province have really peaked my interest. So I’m looking forward to trying more black tea from Szechuan in the future. :)

Looking at the CS website, this tea is “sold out”. However if it becomes available again, I recommend trying it if you enjoy black tea with strong floral notes.

160ml water in a 200ml glass teapot, 2tsps, 2 steeps

Preparation
195 °F / 90 °C 4 min, 0 sec

Login or sign up to leave a comment.

84

Used a bit more leaf today, and I like the result. Still has a rose flavour, but now I get some notes of chocolate. There’s a bit of maltiness and fuzz that lingers in my mouth, which I find pleasant. Next steeps had more notes of lichee, just like I experienced in my previous tasting note.

Overall I find the flavours very “rich”, so not the sort of tea I’d want to drink too often. Definitely a nice treat to make up for that ripe puerh and osmanthus from yesterday. :D

Preparation
205 °F / 96 °C 3 min, 0 sec

Login or sign up to leave a comment.

84

Sniffing inside the bag, I’m suddenly reminded of the tea description mentioning notes of rose. I don’t always think back on those descriptions, but wow does it ever smell of rose! Normally I don’t like rose flavour, but it’s not as strong when you brew it. I guess in general I dislike floral notes, especially lavender. But if there’s just a hint of it, I’m ok.

Anyway, most of the “tea” flavour reminds me of their other black tea: Zhenghe Hong Gong Fu (Fujian). Smooth, Light body, malty, with floral notes, and ending slightly bitter (in a good way). The wet tea leaves look like a bunch of thin long hairs (all bud and hardly any broken bits).

On the resteep, the rose flavour was still present and much of the original flavour was there along with the lichee flavour mentioned in the description. Third steep was even more light bodied and an interesting new flavour. I can’t quite describe it, but it came across as kinda zesty. I stopped at the fourth steep, because it was getting too light and watery. There is still some flavour but not enough for my liking. (Unfortunately, not every tea can be an awesome resteeper like Jin Die!)

I’m not crazy about this tea, but I always enjoy reaching for this in my cupboard. Although lately I have just been trying to get through older teas instead of drinking my newer stuff. :/

Preparation
205 °F / 96 °C 3 min, 15 sec

Login or sign up to leave a comment.

100

This is my favorite Chaï tea, for its delicious mix of cardamom and cinnamon. Its neither too cardamom or cinnamon, perfectly balanced.

Preparation
205 °F / 96 °C 3 min, 15 sec

Login or sign up to leave a comment.