Dragon Tea House

Recent Tasting Notes

84

Method: 6g, 6 oz, 200 degrees, rinse-rest-10-15, yixing gaiwan and Goldie

Aroma: More pronounced smoke, but not unpleasant. Stone fruits.

Flavor: I did my usual 10 second rinse and few minutes of rest, but the first two steeps are very weak. I’m going back in…

There’s the flavor! Maybe this one was just more compact and needed a longer rest or longer steeps to start! This is quite good, especially for $10 with shipping included. It’s not the world’s best pu’erh, but it has a nice smoothness with a little bite. Definitely not TOO bitter or astringent.

The beginning of the sip is a light smoke, then there’s some fruit. Then it fades off nicely, but it does have a lingering pleasant aftertaste and a nice scratch at the back of the throat.

Like I said, perhaps not the greatest, but I sure wouldn’t kick it out of bed!

Preparation
200 °F / 93 °C 0 min, 15 sec 6 g 6 OZ / 177 ML

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100
drank matcha by Dragon Tea House
5 tasting notes

I look forward to drinking this every morning! Very fine, green, and not clumpy at all. It tastes like a good, strong, “regular” green tea. I’ve made it thin, thick, and even with milk, and it’s good any which way. I’m going to try baking with it too.

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60

This tea is just bland without any great flavor. It is not really bad just not particularly good. It doesn’t have any astringency but has a little bitterness and a little sweetness.

Preparation
185 °F / 85 °C 3 min, 15 sec 4 tsp 18 OZ / 532 ML

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1

Queued post, written May 25th 2014

Here’s another ancient thing that Fleurdelily shared with me. I’ve kept it for so long, partly because I was scared of it but mostly because I didn’t have the faintest clue what to do with it. It just had ‘yak butter’ written on it. I didn’t even know if it was actually freeze dried butter that I was supposed to use as an additive or if it was some kind of instant tea deal.

Luckily KittyLovesTea posted about this one recently, and looking at the picture I can see the pouches are identical to mine, so that’s what I’ve decided it must be. I asked her what I was supposed to do with it, and her reply has been sitting in my email for a while while I’ve been gathering courage and waiting for a good time to try it. I’m home alone this weekend, so here goes.

I’m still scared of it though, but it has to be tried. Otherwise I can’t empty the box. And if I can’t empty the box, I can’t get new stuff. Ever. This is the rule. New orders/swaps/whathaveyou require an empty box.

So I’ve made it up with Kitty’s instructions and am now staring sceptically at the cup.

It smells like puerh with butter in it. Which, I suppose, is what it is. The butter smells a bit… different from cow butter. A bit sort of wild. I can’t tell if that’s because of the puerh and its farm animal smell or if it’s something to do with yaks. Perhaps a combination? I find it quite off-putting to be honest. Cloying.

Okay, I’m doing it. I’m taking a sip (fully expecting something vile).

Oh! It’s salty! And buttery. LOTS of butter. FAR TOO MUCH butter! Oh ack! All I can taste is salt and butter. Flipping heck, but this is foul. I had to spit it out. At least I’m rid of it now.

Thomas Edward(Toad)

The sweet version isn’t too bad, pretty good even, like an instant sweet milk tea :)

Jillian

Ew that sounds totally nasty!

MzPriss

I don’t want any of this.

Thomas Edward(Toad)

I really want to try this one, sounds interesting to me

MzPriss

I want zero yak butter tea.

Sarsonator

Now I know what to get you for your birthday :p

MzPriss

Yes, you do: almost anything that isn’t yak butter tea

Angrboda

I’m effectively cured off yak butter tea for the rest of my life. spitty

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20

I got this tea from DTH and I was suprise by the price (around 11€/ 100g)
At first when I open the package I saw the leaves rolls very small and tight. The smell from the package has nothing to do with “normal” Dong Ding oolong from Taiwan. It smells close to roasted Tie Kuan Yin with a merely scent of nuts, something that akes you feel strange if you have already tasted real Taiwanese Dong Ding !

When it comes to steeping, the tea doesnt develop any special flavour other then nuts and seaweed. The leaves doesnt develop much even after 2nd steeping + slight smell of dry and salted seaweed and a little bit smoky too. Nothing interesting at all.

I Dont even think this product comes from Taiwan and I surely wouldn’t recommend this tea not even to beginners.

Flavors: Almond, Roast nuts, Salty, Seaweed, Smoke

Preparation
185 °F / 85 °C 1 min, 15 sec

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82

Happy Canada Day!! After spending a day outside in the beautiful sunshine, came home to this cold brewed tea. Maybe it’s just the heat, but this is super refreshing! I love love love jasmine teas and I definitely don’t feel guilty putting a large teabag of this into iced tea since it was not too expensive. This is very lightly jasmine, mostly green tea. One of my favs hot, but turned out pretty good cold as well =)

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My bravery has grown enough for me to try this unusual tea so after dinner here I am with a mug of pale beige liquid that smells like butter milk (sweet yet sour and creamy). It’s….unusual…I was never a butter milk fan, or a milk fan since I was allergic to it as a child. Mostly this tea is to say that I have tried it, after all I will just about try any tea (I say just about as anything gross like animal dropping tea is a definite no).

Ok so butter milk, which is funnily enough what this tea is. My first sip was not great, it’s very sweet, extremely creamy and full on buttery….all that and it’s rather watery and thin. My stomach turned a little. It’s not terrible by any means, just that I am not meant for this tea and it is not meant for me.

Sorry tea.

Terri HarpLady

I’m so proud of you for giving it a try! If it weren’t for my milk allergy, I’d sample it :)

Stephanie

WOW NEAT! I’ve always been intrigued by Tibetan butter tea! :)

whatshesaid

Mmmmm butter

Sil

i wanted to try this every time i go look at yunnan sourcing lol

Memily

With that kind of name my stomach is turning just thinking about it :|

mrmopar

Kitty thanks for posting about this. I have some and have always been reluctant to try it. I think I may have a better understanding of it now.

Angrboda

I have a sample of this and I’m dead scared of it. I only have one of the red pouches and no instructions or anything. I wasn’t even certain if it was actually tea or if I was supposed to try and put it in tea. I take it I’m just supposed to pour hot water on it and stir then, like when making a cup of hot cocoa?

KittyLovesTea

The instructions on the side of the box say to mix one pouch with boiling water and roughly 180ml water which I believe to be mug sized. This particular brand (but guessing it’s similar if not same as others) say it contains powdered down high quality brick tea. It’s like an instant mix, just add water and you’re good to go. You will see once you make it that it’s already milky and super sweet.

Angrboda

I compared mine to the picture and they appear to be identical. Still afraid of it though. Hmm. Well, at least it’s definitely interesting.

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68

This is a very savory.
Hard to detect any sweetness as it is overwhelmed by the savoriness of this tea.
Reminds me of baked beans or something similar.

I’d imagine this tea to best be drunk during a meal.

The tea has tiny little balls of fur here and here, which I was told was an indication of a high quality tea. I was told that they form when the tea is pan fried, and the hairs from the tea naturally clump together into these tiny balls, also indicating that the leaves used were young as they have more hair than older leaves.
Still, this tea is not for me.

Preparation
180 °F / 82 °C
SimpliciTEA

“I was told that they form when the tea is pan fried, and the hairs from the tea naturally clump together into these tiny balls, also indicating that the leaves used were young as they have more hair than older leaves.” From what I have read, yes, the presence of the white ‘fuzz’ is good; one Long Jing I recently purchased has it, and it is clearly a high quality tea.

Too bad you didn’t like this tea; personally, I really like Long Jing. Perhaps if you experiment with the brewing parameters you may get different results (green tea can easily get bitter if brewed too long, sometimes even if brewed for more than a minute).

Dxniel

Don’t get me wrong. I really like Long Jing tea myself as well, but just not this particular one. I didn’t brew it bitter. It is too savory and not as sweet and refreshing as the Long Jing tea’s that I do like.

SimpliciTEA

Got it. I think I know what you mean by savory; it does seem like the earlier harvested green teas are typically lighter in flavor, but fresher and more complex, if that is what you are referring to, as in, if that is what you were expecting. I prefer that as well (over bolder flavors that tend to mask more delicate flavors).

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91

I re-visited this one tonight to go with dinner, I made a sweet chilli vegetablenstir fry with rice and thought this light black would match it wonderfully. I was not wrong. Last night it was too subtle for me so I used a little more leaf this time and it was spot on. Adding that extra 2g gives it sooo much more caramel and chocolate flavours with a sweet malt background. The rating for this tea just went up and this is now one of my top black teas (at this moment in time).

Preparation
7 g 3 OZ / 100 ML
Thomas Edward(Toad)

I just got some of this one myself recently :)

KittyLovesTea

I hope you enjoy it as much as I do. Definitely recommend 7g if you’re steeping this Gongfu/Gaiwan style, maximises the beautiful caramel flavour. :)

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91

Yesterday my wisdom tooth broke in half and fell out while I was eating soup, so I went to the dentist today and it turns out my tooth is much worse than I thought and I need an operation. Part of my gum needs to be cut out as well as the jaw bone sanded down before they can extract the tooth. Ten month wait minimum if I want to be gassed and knocked out or three months if I have it done awake and under heavy sedation. Two weeks to decide while I’m on anti biotics. I’m thinking of just going ahead and having it done without being put under, the quicker the better.

So as a treat I’m using my Chinese gaiwan set and trying this black tea. It smells beautiful in raw form, like chocolate and soft burnt wood. The leaves are large and curly but match it’s wonderful scent. I like a full leaf black.

First Steep – 1 minute –
Light in colour, scent and flavour. Very sweet, like raw sugar cane and caramel. A little malty in the after taste.

Second Steep – 2 minutes –
Still mild but still getting a pure sugar cane flavour. The after taste has increased however and now tastes like malt, wood and caramel mixed with chocolate.

Third Steep – 3 minutes –
Very similar to the first steep again, as sweet and pure in flavour too.

Next time I may try adding 7g instead of 5g to see how it comes out but I enjoyed the gentle caramel and sugar that this tea offers. It doesn’t taste black but it did stand out in a positive way. A good start so far but will experiment to get it perfect though honestly it’s not far off.

Flavors: Caramel, Chocolate, Malt, Wood

Preparation
Boiling 5 g 3 OZ / 100 ML
keychange

Oh my gosh, good luck with your tooth!

Christina

Wow, that sounds very unpleasant. What will happen in the 3 months inbetween?

KittyLovesTea

Thank you keychange .

Christina I just have to get along as best I can, avoid eating on the left side and try to not make it any worse. Two weeks is when I have a check up to see it’s condition after the anti biotics and report my decision. It’s longer than I would like but hopefully the build up won’t be too bad.

Dag Wedin

Ouch, I did some drilling in my jawbone once while being awake. It was unpleasant but didnt hurt at all. until a few hours later…. Not to bad though.

Indigobloom

Eeeps. Sorry to hear!
I can tell you that I did the heavy sedation thing for my wisdom teeth and it wasn’t bad at all. I was aware of everything but it was a little foggy, and the nature of the drugs where that I really couldn’t feel anything, and I didn’t care what was happening (I do have anxiety, so that was tons better than I expected)

Veronica

Yikes. Sorry that happened to you!

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76

I received this is this month’s Hapa-tite tea swap from my paired swap-buddy KittyLovesTea thanks Kayleigh! I actually received the package probably a week ago, and have tried several of the teas included but have been too busy to review any. I also have to send mine off (sorry, Kayleigh) which should be done today. I mentioned in my last post that life is kinda hectic at the moment, and annoyingly it still is. I have to write 2000 words by Monday, and then another 2000 by the next day, as I totally forgot I’m going away for a week and won’t be back until the essay deadline! So yeah, panic mode. I’m making a little time to write this up, though, because A) I wanted to thank Kayleigh for my package (which was totally amazing – so many wishlist teas I can now tick off!! Thank you!!) and B) as it was a sipdown which I actually had yesterday, and I don’t want to leave it so long I forget what it was like.

When opening the package, this really intrigued me, as I’ve never seen anything like it before. For some reason I had it in my head that it would be sort of sour, or salty almost, so I decided to have it as my wake-up tea. This turned out to be a complete misjudgement, as the tea is in fact thick, with a little touch of sweetness, and very very buttery. A little too rich for my not-quite-awake-yet stomach, but my tastebuds sure did appreciate it. The dry mix smells sweet, which should have been my first clue, and the liquor, which I expected to come out a dark brown (I seriously have no idea where I got any of this from) actually came out at a creamy light browny yellow – pretty much like a standard British cuppa with a lot of milk added. I drank this plain, and it was sweet enough as is to not need sugar, and so thick that I think adding milk to it would be as bizarre a thing to do as adding it to a green tea.

Other than what I’ve already said, I can’t seem to find the words to explain the taste. It is so very unlike anything I’ve had before that the only thing which I can find to say is that it’s buttery, which goes without saying! The other flavours and notes are new to me, and I am very glad to have had the chance to try such an unusual yet tasty tea. Who knows – perhaps at some point in time I may find myself purchasing some of this. If I came across it in a shop, I would definitely be more likely to pick some up now I know what it’s like.

A very enjoyable, if surprising, cup. Thanks again, KittyLovesTea!

Preparation
Boiling
Marzipan

Yak butter?

Nattie

Yeah! It sounds so strange, but it was really good! (: I wouldn’t have even considered buying it just because of that, so I’m even more glad I got it in my swap

gmathis

You are a brave and intrepid tea taster. I first read about this when writing a curriculum project for kids, and while we are supposed to test the activities we write, I couldn’t bring myself to butter a cup of tea :)

Nattie

Hehe, I try! Writing the first tasting note for a tea is a very daunting task. I’m not sure I did it justice.

I was very dubious at first, but as soon as I had my first sip I relaxed! If you come across it again, I would recommend trying it (: very tasty

Marzipan

I had to go read up on this. I thought “yak butter” might not be literal, but I guess it is! Curious what it looked like? Did it appear to already have the butter in it? Wikipedia suggests people add their own local butter now.

Copy/paste (I love learning new things!)
The highest quality tea is made by boiling the tea leaves in water for half a day, achieving a dark brown color. It is then skimmed, and poured into a cylinder with fresh yak butter and salt which is then shaken. The result is a purplish liquid that is about the thickness of a stew2 or thick oil. It is then poured into clay tea-pots, or jars, that resemble Japanese teapots.5

Another method is to boil water, and add handfuls of the tea into the water, which is allowed to steep until it turns almost black. Salt is then added, along with a little soda if wanted. The tea is then strained through a horse-hair or reed colander into a wooden butter churn, and a large lump of butter is added. This is then churned until the tea reaches the proper consistency and transferred to copper pots that sit on a brazier to keep them warm. When a churn is not available, a wooden bowl and rapid stirring will suffice.6

Nowadays, when tea leaves, yak butter and wooden butter churn is not available, people often make butter tea using tea bags, different types of butter available in the market and a blender to churn.7

Nattie

Oh that’s so interesting! I didn’t even think to look it up :‘)
It was instant tea, so like a powder in a sachet. Very lightly coloured, about the colour of butter so I think it had already been mixed in and then ground up. It definitely wasn’t purple!

KittyLovesTea

This didn’t show up in my feed :( I came by to say that I received your tea swap parcel from the Hapa-tite exchange today. Thanks for the teas :) Particularly intrigued by the Honey & Melon – English Tea Shop as I adore melon.

I’m also glad I added this tea in for you to try, it arrived the same morning I sent your package out. I’m also guilty of not yet daring to try it but aim to in the next day or two. Hope things calm down for you soon, my life is on a down slope at the moment too. I look forward to seeing more reviews when you return :)

Nattie

I’m glad they reached you alright! I wanted to add more, but then I would have been doubling up on teas I’ve planned on adding to the tea box :/ not sure if I mentioned it on my note, but the honey & melon is very melon-y! Not much tea, but lots of melon – I would recommend two bags per cup unless you have a delicate palate. I’m sure I’ve already said all that on the package, but just in case I forgot!

I hope this review encourages you to try it, it’s really not quite as difficult a leap to make as it sounds once you’ve plucked up the courage to open the little packet (:

Cwyn

This is the tea of Tibetan monks, I intend to make some and try it sometime, it is a brave cuppa!

Nattie

It’s definitely worth trying, I don’t think I’d be brave enough to attempt to make it from scratch, though! (:

Cwyn

My plan is to use something like a Xiaguan Tibetan tuo cha or a brick and use our local butter or cream and see how it turns out. The recipe also includes sugar and a pinch of salt.

Nattie

Review it on Steepster if you do, I’d love to read how it goes (:
I bet that would be really good, authentic Tibetan tea (:

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I’m drinking this at work tonight (trying to balance drinking older teas and samples, this one fits both categories). This is a tea that I received from KittyLovesTea eons ago. I have drank it before, and am a little surprised that I don’t have any tasting notes on it.
This is a really nice, light, bright, sheng with just a hint of citrus notes. It has all the usual earthiness of pu’erh, but it’s not as “sharp” as some shengs can be. I’m enjoying it tonight.
Thank you KittyLovesTea for sharing this interesting pu’erh with me.

TheTeaFairy

Hope work is not too demanding tonight :-)

Dexter

:)) So far so good….

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82

Thank you Dag Wedin for this tea from the EU travelling tea box round one. It shall be my morning tea, as I have the day off due to everyone at my work being ill I’m going to be using my Gaiwan all day and treat myself to some of my favourite teas. Natural teas will always be favoured over flavoured blends in my house.

I shall be following this table:
Water : 3oz / 85ml – 176℉ / 80℃
Use 3 Grams Tea
4 steeps : rinse,20s,40s,80s,120s
Gaiwan
Rinsing time is around 5 seconds

The leaves are a nice medium green colour and are very reflective and shiny. Averaging a rough estimate of 4-5mm long these needles/points are nice and crisp to the touch. They have a beautiful sweet grass scent with some perfume present.

Steep One – 20 seconds
Pale yellow colour with gentle sweet grass scent. Flavour is light and buttery with sweet grass and flower notes and a touch of dry perfume in the after taste.

Steep Two – 40 Seconds
The sweetness has increased and is now heavily floral. The butter is still present as is the perfume. Reminds me of orchid or lily.

Steep Three – 80 Seconds
Not as sweet this time but still floral and with a touch of astringency. Rather dry and perfumed now but still mild overall.

Steep Four – 120 Seconds
Very light, even more so than the first steep. The only thing that remains is a gentle sweet lily that lingers nicely in the after taste.

Overall –
I will admit that while I adore green tea Long Jing just isn’t one of my favourites, it’s either too dry and perfumed or too astringent for my taste. Luckily this Long Jing really is nonpareil and it made for a very nice tea this morning. Sweet and floral throughout with only a little astringency and dryness to speak of. Definitely something I will be happy to drink more of.

Preparation
175 °F / 79 °C 4 g

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92

Wow!
Read one of Terri:s reviews of a roasty oolong a while back and i´ve been itching for some wuyi gong -fu. Tonight i wathced the final episode of “How i met your mother”, it was… wait for it…. Legendary ;)

To accompany the show i brought out the wuyi heavy artillery and I was not dissapointed.

6g (half-full pot)120ml yixing pot, water from tetsubin.

20s +15 per steeping. clear roasty notes, but it doesnt take over there is some flowery notes as well. Very well balanced! And strong, the last steep i forgot and oversteeped by two minutes. This session got me teadrunk… :)

highly recommended.

Preparation
Boiling 0 min, 15 sec 6 g 4 OZ / 120 ML
Terri HarpLady

Always glad to inspire!

I’ve never watched How I Met Your Mother. My son Drew (age 25) loves that show, & has said that if he ever starts wearing nice clothes, he will pattern his wardrobe after Barney’s. :)
This will be one of those series that Tony & I watch, a season at a time on pajama days, most likely.

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92

7g / 120ml Yixing pot.
wash/25s/+15 per steeping.

Clear wuyi oolong taste. Somewhat like da hong pao but a little less intense, milder with more of a floral note. But still it is highly oxidized. Lighter roast.
Nice but VERY expensive. I will stick to da hong pao i think.

Preparation
Boiling 0 min, 30 sec

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30

5g / 90ml celadon gaiwan.
wash/15s/20s/30s/40s/3m/7m

Hm didn´t like this very much. Kinda bland. The texture was of. hm kinda hard to describe but the balance of the flavours wasn´t good. The rest will go straight in the bin. so guess this was a sipdown.

Preparation
Boiling 0 min, 30 sec

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99

This oolong is sweet and frutal, the leaves are aromatic and incredible beautiful. I drank with almost boiling water several times and always was great experience. One reason to love tea

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66

This tea looks great, entire leves with greenish color and a lot of beautiful white tips. Is a very mild puerh whith sweet aftertaste. Indeed is very atipical, is more a green tea, similar to a Pai mu tan than a puerh. Also has a low “qui” but is pleasant. With almost boiling water I saw better results than with 90°C.

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97

This is a superb white tea. The aroma is intoxicating!

First brew yields a delicately sweet and vegetal liquor, that has a grainy/rice like overtone. Subsequent brews lose the graininess but remain sweet and grassy, and so so delicate and smooth. Later brews can become astringent, but never bitter.

Preparation
170 °F / 76 °C 1 min, 0 sec

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88

This is a very beautiful looking tea, with very fresh looking and pretty green leaves!

Taste can be very delicate at low weight, I use maybe 5-7g for a medium gaiwan.

Taste is a bit sweet, vegetal and slightly, ever so slightly fruity.

Preparation
175 °F / 79 °C 0 min, 45 sec

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86

One of my favorite green teas.
Sweet and mellow, rich, almost oily mouth feel.
Taste reminds me of sea weeds with some grassy notes.

Preparation
170 °F / 76 °C 2 min, 30 sec

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