Camellia Sinensis

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Recent Tasting Notes

85

This tea is quite good. There was very little bitterness. There was a bit of a green, vegetal taste early on but that did not last. What it had was a honey like sweetness without the actual intensity of real honey but the flavor. This was one good tea. In the end I only gave it eight steeps because I am really watching my caffeine but I thinnk it would have gone a few more. The tea liquid was a very light color even in the early steeps but had a lot of flavor.

I steeped this eight times in a 120ml gaiwan with 7.2g leaf and 190 degree water. I gave it a 5 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, and 30 sec. It had gotten quite light colored in the eighth steep but still had a lot of flavor. I think there were a couple of steeps left.

Flavors: Honey, Sweet, Vegetal

Preparation
190 °F / 87 °C 7 g 4 OZ / 120 ML

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90

This Sencha is from the 2015 June green tea leaves from Shouzou Japan. It has an interesting full bodied flavor. It is a light steamed green tea with a flavor aftertaste of sweet green vegetables and sweet grass and the tannins are very low. There is no bitterness and there is no astringency to this tea. This tea has a very high amount of antioxidants, around 2250 micromoles. Polyphenols is the type of antioxidants in green, black, Oolong, Pu erhs and white teas. This tea helps me relax and calms me down. This is a wonderful and good light green Sencha tea from Shouzou Japan just a little bit south of Toyko.

Flavors: Floral, Grass, Green Bell Peppers, Sweet

Preparation
170 °F / 76 °C 1 min, 0 sec 2 tsp 8 OZ / 236 ML

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80

- Steeped Western style
- Strong/potent aroma of wet earth/soil
- Reminds me of a Spring garden after rainfall in smell and taste
- Though the taste is lighter than the smell would seem to indicate
- Earthy, damp, petrichor notes
- Also a hint of a leather/“musk”
- Also evokes feelings of the underbelly of a forest
- Lighter taste than aroma, overall
- Quite pleasant!

I look forward to exploring this one Gong Fu!

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85

Bought 50g of this loose tea at the tea festival last Saturday. It is apparently not available on their website. So no picture with this tea. It is fairly good. It has a fair amount of fermentation flavor left. It’s not of the real unpleasant sort. It was dark an d rich in the early infusions tasting of dark chocolate. I can’t say it developed a fruity flavor later. It was also fairly bittersweet at first. Took a while to recede and leave the tea fairly sweet. Only gave it eight steeps because I want to move on to something else.

I steeped this tea eight times in a 120ml gaiwan with 10g leaf and boiling water, I gave it a 10 second rinse and a 10 minute rest. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, and 30 sec.

Flavors: Dark Bittersweet

Preparation
Boiling 10 g 4 OZ / 120 ML
Cwyn

I wonder if this is a ripe tea from the same area they get the raw huang pian cakes they sell.

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82

Cold Brew Sipdown (133)!

And this cold brew finishes off this sample from Camellia Sinensis. Overall, this was the worst of all three preparation styles. The brew lots that buttery, artichoke note which I personally thought was the best aspect. Instead, the smoky note got really, really strong and intense and the brew took on a bit of an overwhelmingly bitter note. Mmm, nope…

I enjoyed playing with this tea though; I got to try it in three different styles and that was really fascinating seeing how that effected the overall taste with each different method. It was a good learning experience.

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82

Brewed this one Western style for comparison with the Gong Fu session…

There were definitely strong similarities; this was very buttery and vegetal with notes that clearly reminded me of artichoke hearts and a smoky undertone. However, I feel like I also got fresh notes of garden veggies like crisp Snap Peas and maybe even cucumber peel?

I don’t know; despite noticing a few different things I think that the Gong Fu session was better overall. This was still a pleasant cup, but the evolution of flavour that I experienced with the Gong Fu session was more enjoyable.

Flavors: Artichoke, Butter, Peas, Smoke, Vegetal

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82

This is a queued tasting note.

- Gong Fu session in one of my smaller Gaiwans
- Eyeballed the measurments; approx. 2/3 of the cup
- Starts off very fresh and light tasting
- Not sure if it’s cause I’ve been drinking more Japanese greens lately…
- But this seems especially smoky to me
- Also, floral for the first two or so infusions
- As well as nutty, with a nice buttery vegetal note
- Very clean taste/profile overall
- Description teases “bitterness”
- But that wasn’t experienced until the last few infusions
- About six infusions, then it just began to feel brewed out

Flavors: Artichoke, Bitter, Butter, Floral, Nutty, Smoke, Vegetal

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Brewed this up this morning after a bowl of matcha expecting a nice roasted tea to open the day. I was rather surprised to find that this was much alike the 1989 oolong from Tea Urchin. Hints of cocoa in the background with a sweetness that mixes in the overall taste to be like a caramel taste. With a minor roast profile, this is an ideal tea for drinking now and in the future. Absolutely wonderful. For roughly $10 an ounce at bulk buy, this is a wonderful price. Easily getting 10+ steeps out this and I can easily say that this tea evolves. It slowly opens up into a earthy, woodsy, type of oolong after the sweetness fades away. Wonderful buy. Now I need to drink the other aged oolong from CS and find out which ones I will be buying a lot of.

Kirkoneill1988

i take it this is a puerh?

Rasseru

feng huang = phoenix mountain. shui xian = an oolong

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85

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85

This was offered to me as a gift from Camellia Sinensis last purchases. I love this tea. It’s little twisted leaves are well crafted and deep green with some silver tips. The dry leaves smell green goodness, spinach and Swiss chard with some sweetness to it. By contrast the wet leaves offer a very different impression. It’s still green but more cooked or boiled vegetable. The first steep develops into a very rich buttery notes with a bok choy. The second one reminds more of refined nettles or some water cress with a bit of bitterness toward the end. He following infusions are more peppery and remind me of fresh sage leaves in butter. The wet leaves are more and more bitter and over cooked vegetables striking difference with the soup. The aftertaste is long and more like chalk. A great find.

Flavors: Bok Choy, Butter, Sage, Vegetable Broth, Vegetables

Preparation
200 °F / 93 °C 0 min, 15 sec 4 g 3 OZ / 80 ML

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100

Perfectly balanced grapefruit rooibos. Zippy and bright.

Flavors: Grapefruit

Preparation
190 °F / 87 °C 4 min, 0 sec 1 tsp 12 OZ / 354 ML
Sil

neat

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85

This tea is visually beautiful. Small and shiny balls of greenness with yellowish stems. This tea is well made already.The dry leaves smell green and grassy, fresh and strong. Each time I brew this tea in a gaiwan, I made up to 9 steeps (water at 200 for 5’ infusions, open gaiwan). each of them so different in taste and feelings. It is a very interesting green tea that evolves with time and the temperature of the tea in your cup. It has a very pleasant smoky feeling that is not overwhelming. It is first very herbal and grassy with some sweetness in it.it always has a mineral subdued taste during all infusions (pebble).During the last infusions the tea change to more floral notes (spring). The most striking with this tea is the continuous freshness of each cups. fresh and light yet with a presence and a nice energy in your mouth. a must try.

Preparation
200 °F / 93 °C 0 min, 15 sec 4 g 3 OZ / 80 ML

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76

Had an enjoyable afternoon with this one. Not much to say beyond the fact that it’s been a decent tea…just not one i MUST HAVE in my cupboard, so that’s good (for me at least hahaha). This of course means that i managed to hit my Feb goal of 110 teas AND i’ve hit my weight goal as well (well more than) so yay for travelling tea boxes and drinking more than i have been because of working from home :)

VariaTEA

Congrats on reaching your goals!!!

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76

this one came from omgsrsly Figured that i’d give it a shot today since i need to work on my puerhs and this one will need a couple rounds before i can consider it a sipdown heh.
On the whole this is a relatively decent puerh and one that was quite nice to visit over the course of the day. Earthy, smooth, no fermentation, light on the tail end of the sip. Not sweet, but more on that side than on a bitter side.

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74

I love the scent of this tea – it’s like a cross between rose petals and raspberry candies. The sample is showing its age so the flavour is a bit dull but I can still clearly taste the sweet rose flavour. It’s good taken either plain or with milk.

Preparation
Boiling 5 min, 0 sec 1 tsp 12 OZ / 354 ML

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86

Today marks one year since I joined Steepster, and I couldn’t be more happier about that choice. This has been such a great experience, and I am always happy to be surrounded by crazy tea freaks like me. I am super excited for next year, for I have learned so much in 2015. I am soooo pumped for spring harvest! Anyways, I toast my cup to another fruitful year steeped in fancy smancy tea!

This has been eyeing me lately, and I was deciding if I should give it away or keep it. I opened the punch and gave it one sniff, and I got my answer. This tea smells so good! The aroma was intense fresh fruits with a crisp sweetness. It actually reminded me of fruity pebbles when you first open the bag. I warmed my gaiwan up and dumped these sugary treats inside. The aroma immediately transformed. Now, I was picking up heavier tones of sweet malt, dry chocolate, raspberry, and wet mahogany. I washed the leaves once and prepared for brewing. The leaves turn a beautiful pale yellow jade which caught my attention. The drink itself is fairly good, but it wasn’t as grand as the dry leaf aroma. The taste begins light and sweet with a prominent woody flavor. The brew then moves into some dandelion and honey with a tangy dryness. This was a very light and smooth drink, and I really liked it. The taste finishes with some astringency and a woody tone. The qi is slight and just a basic energy burst the lingers in the eyes and moves around clearing up the head. I liked this, but I think it might be better brewed western.

Flavors: Dandelion, Drying, Fruity, Hay, Honey, Wood

Preparation
205 °F / 96 °C 0 min, 45 sec 5 g 3 OZ / 100 ML
Sil

happy steepsterversary!

Haveteawilltravel

Thanks Sil :D

boychik

Congrats !

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80

This is a queued tasting note.

Man, I thought it was the other Laos Pu’erh from Camellia Sinensis I’d already tried, which is why I grabbed this one. Mixed the two up though; so instead I got to try a different take on this one: Gong Fu as opposed to brewing it Western style.

This was a short Gong Fu session; only four infusions. The tea was good; that’s not why the session was cut so short. The reason it stopped when it did was because I LITERALLY fell asleep. Seriously, I woke up stretched out on our couch with my tea tray sitting on the table in front of it, and a small teacup curled up with me. Thank God neither roommate was home; that would have been an interesting sight to walk in on. I don’t think I’d be able to live it down.

The infusions, prior to my dozing off, were a nice mix of sweet licorice/anise notes and stonefruit alongside mineral notes, a buttery vegetal flavour, and hint of spice. Silky, creamy mouthfeel throughout. Yummy!

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80

So, I’m officially “healed up” enough that I can drink hot things again and eat semi-solid foods. I’ve been craving this tea all week ever since bagging a sample up for a friend so I figured this would be the first thing I steeped up to celebrate getting the wisdom teeth out!

I have some teas I need to review for Mosaic Tea but I’m holding off on reviewing those until I can get the taste of blood out of my mouth. And on that note, bear in mind that with this review I definitely have the taste of blood in my mouth and it doesn’t seem to be going anywhere for at least a little while. I’m not numerically rating this tea for this tasting because of that: I’m not sure just how much that flavour will affect the session.

I made this Western style in a larger pot, mostly because I know I’m not gonna be tasting this tea for a perfect palate so I’m not gonna waste my time with a full Gong Fu session. The other part of why I did this Western style was because I was brewing not just for myself but for my new roommate Trey and our coworker James as well. Western brewing is just easier when it comes to serving tea for non tea drinking people.

- Strong licorice aroma from the dry leaf! Quite sweet
- Brewed, I still think this has anise notes to it; provides a solid foundation
- Also a touch fruity: orange rind/citrus rind
- With some creamyness/rich mouthfeel
- A an artichoke/vegetal component
- A little bit of a semi medicinal finish w. some astringency
- Possible the slightly funky finish is from the blood in my mouth via. wisdom tooth holes
- Interesting overall; I’m sure it’ll really perform well Gong Fu

Flavors: Anise, Artichoke, Citrus Zest, Cream, Licorice, Orange Zest, Vegetal

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87

I got a sample (sachet) of this from the Tea Festival a couple weeks ago. I wasn’t expecting too much from it (I haven’t tried anything from this company before), and I was blown away. This tea is great. It is bold, zesty and even a little bit vegetal. It also has a slightly roasted flavour, which I really loved.

I think a road-trip is in my future to visit the Camellia Sinensis shop and see what else they have to offer.

Preparation
165 °F / 73 °C 3 min, 0 sec 1 tsp 14 OZ / 414 ML

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Thank you Sil for sending a sample of this my way. :)

I’ve western steeped the whole sample three times and it held up really well to that.
This isn’t my favorite style of black tea, but it certainly is a decent cup. It’s really smooth and gentle. A little starchy, quite sweet, a bit fruity. I’m not getting any malt or chocolate.
Happy to be drinking it today, but this wouldn’t have a permanent place in my cupboard.

Sil

best part about sharing things. great to try, now i don’t have to buy hahaha

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A sweet smell, sweet flavor. Though somewhat familiar I can’t quite place where I remember this sweet smell. Oh wait. Jasmine! That’s what that is. Maybe it was tainted or is that how it’s supposed to be? Either way I like it. Slightly floral with a bit of grass and hay. Very slight earthy notes too.

Preparation
1 min, 0 sec

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87

Of the Pu’erh I got from Camellia Sinensis for my birthday, this is my favourite that I’ve tried so far. There are still a couple I’ve not gotten around to trying yet though. I just really like shou in general though, it seems.

Drank this one Gong Fu while I was cleaning the house to get really for Trey’s birthday party. You know, the one that ended up being a fucking nightmare. Didn’t know that’s how it was gonna turn out at the time, though, so I was pretty well just blasting music while scrubbing down the kitchen and enjoying my tea – getting lost in the moment.

The liquor was so dark and viscous; basically pure black and opaque. I didn’t finish the session ’cause people started showing up, but I got like six nice infusions in. The flavour was just such a lovely, rich and dark earthyness with lots of fruity undertones. Plums, figs, and dates primarily. Maybe even a bit of really dark, sticky sweet overly ripe black cherry juice? Cocoa and molasses notes as well. Just so smooth, but dark and intense as well.

Keeping in mind my song pairing was as much for the tea as it was for getting pumped about cleaning to try and build some sort of momentum, this is what I was listening to:

https://www.youtube.com/watch?v=I7ar0wdK4vc&index=4&list=WL

Flavors: Brown Sugar, Cocoa, Dark Chocolate, Dates, Earth, Fig, Molasses, Overripe Cherries, petrichor, Plums, Stonefruits, Wet Earth

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87

This is a queued tasting note.

Steeped up two of the bricks Western style in a fairly large pot for myself and a friend; we both quite enjoyed the tea. Enough so that we steeped it a second time, as well. Personally I think this is really delightful and smooth with a rich sweetness, of molasses, cocoa and maybe brown sugar, a deep earth/petrichor type note, a mineral like taste, and a sort of clean woody note. It’s the sort of tea that seems really appropriate to be drinking by the gallon on a dark, stormy night when the rain is just pouring down and their’s thunder and lightening abound.

In fact, it’s supposed to rain this week so I’m crossing my fingers SO HARD for a hell of a storm so I can take full advantage of my porch and have a session of this in the pouring rain. I want it so badly. That said, Gong Fu was definitely better than Western steeping so when that heavy rain session hits that’s how I’ll be brewing this one up.

Sil

mmm sounds tasty

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87

And so begins the Pu’erh journey…

Over Christmas, one of the presents I got was $75 towards whatever I wanted on Camellia Sinensis (‘cause my family knows it’s one of my favourite tea companies, and they’re Canadian so no shitty exchange rates) and I fully took advantage of that to buy several different kinds of Pu’erh to further explore this complex and interesting tea type. And, on Tuesday that tea arrived! Actually, a lot of tea arrived – I received my orders from Red Leaf Tea, Teaware House, and Camellia Sinensis all in the same day! Well, I immediately had to try something so I brewed up one of the mini bricks in my new gaiwan from Teaware House!

Now, I don’t think I’ve ever had Jingmai before – and someone here on Steepster (who definitely knows more about Pu’erh than I do) told me it’s odd to see a Jingmai shou so I had weird/low expectations brewing this one up. I really, really enjoyed it though! I only did six infusions because it was after two in the morning and I was already starting to feel tea buzzed on top of just plain exhausted so I decided it was in my best interest to cut the session early and just go to bed before I was too wired/slap happy to sleep properly.

This was really smooth with a rich, thick mouthfeel and a sort of softness to it. Every sip was really round, and pleasant – I don’t know why I expected more ‘bite’ or astringency to this, but I didn’t find it nor did I really miss it. I could really ‘feel’ the tea on the roof of my mouth and middle/surface of my tongue.

The flavour was also delightful; it was much sweeter than I think I’ve experienced with a lot of pu’erh! Right from the start of the infusions this had really consistent notes of honey, molasses, earth, and a dark fruitiness. That fruitiness later became more intense and picked up a more distinct fig/date flavour as well as a dark cherry-like note in the last few infusions. I also found this had an almost ‘oat’ like flavour as well. Quaker sells a ‘Honey Oatmeal’ (or something close to that) flavour and that in particular is a little like what I thought this was tasting like. The last few infusions were definitely more woody, as well.

This was so tasty! And to be perfectly honest, I’m just so incredibly psyched for my next session with this one because it was so lovely! It just makes me all the more excited to try the rest of the different Pu’erh I picked up from Camellia Sinensis…

Sil

YAY! So glad your journey started out with a bang!

Stephanie

Sounds delicious!

kristinalee

I’ve never bought from them because I always thought the prices looked insanely expensive, and then just now I realized they weren’t automatically converting things to USD based on my IP address. What-cha does do that, but I’d have automatically noticed from the pound sign if they didn’t. With the dollar sign… I bet they’d get more US business if they did the automatic conversions. I didn’t notice I could change it myself until just now, and I’ve known of this company for a few years.

kristinalee

And OMG, they are selling that Breville for half of what I’ve seen it go for in the US… Hm…

kristinalee

BTW, I hope wages there aren’t as stagnant as they are here, and have gone up to accommodate the dollar’s loss of value. That’s been an extreme and quick decline. I can’t imagine.

OMGsrsly

My union has processed a 0.045% raise for Jan 1. Super exciting, eh?

kristinalee

Ugh, I’m sorry to hear that. Wow… Unions were strong when I was in Montreal, even the graduate student union I was in (these barely exist in the US).

kristinalee

Honestly, I was jealous of the labor practices there — they were so much better, much higher graduate student pay and minimum wage. It was 2007.

OMGsrsly

Honestly it depends on the institution, if a union was able to form, who was included in the union, and what the union was able to negotiate. UBC is my shining example here on the West Coast, but BCIT is pretty close as well. :)

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