Dragon Tea House

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Recent Tasting Notes

Finally getting around to having space in my cupboard to open a few more teas that i haven’t tried. This is one of those sorts of teas. I need to have this one again, to really reflect on it. I remember enjoying it, but i can’t recall why or to what extent. overall a positive tea drinking experience but i’ll have to write a more proper note when i get to having it again.

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GCTTB

I think this tea has been in the box for awhile. I didn’t try it last time so gave it try this time.

I didn’t like this tea at all. I’ve had chrysanthemum tea before but this one was a syrupy sweet drink. I just couldn’t finish it.

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15

From the last round of the Great Canadian Traveling Teabox.

Ugh, I don’t know what it is about this tea but I’m really not liking it at all. I’ve had chrysanthemum in teas before but never by itself and the I’m finding the flavour to be rather off-putting. It has a musty, slightly bitter-herb flavour that reminds me very much of how the mums I plant in the garden smell. Bleh, I don’t know if I can finish the cup to be honest.

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

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85

Took me a while to get around to trying this tea. Bought it quite a while ago. Didn’t gongfu it. Brewed it western style. It is a fairly pleasant tasting tea with light roasted notes, very light. The leaves are green and do not look roasted but that is what I taste.

I brewed this once in an 16oz Teavana Glass Perfect Tea Maker/Gravity Steeper with 3 tsp leaf and 190 degree water for 3 min.

Preparation
190 °F / 87 °C 3 min, 0 sec 3 tsp 16 OZ / 473 ML

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85

Mmmm, big thank you to Anlina for giving me a sample of this to try. :) I admit, I remembered the “omg chocolate-covered raisins!” description while steeping this, so I was probably a bit primed to taste that, but yeah, this is a very raisin-y tea! It’s also smooth, rich, malty, full-bodied, with some of that classic yunnan black earthiness and a lingering sweetness. Tasty. :)

Flavors: Chocolate, Malt, Raisins, Sweet

Preparation
205 °F / 96 °C 2 min, 0 sec 2 g 4 OZ / 118 ML

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This tea is one that I don’t properly know how to describe. It tastes nothing like a raw puerh, and nothing like a ripe puerh. It is not bitter but the main flavor is not one I would describe as sweet or for that matter sour. It is closer to a salty flavor if anything. Is this what they call umami? I don’t know. I stored this tea in my pumidor with my sheng as Dragon Tea House calls it raw puerh. It does not seem to have taken on the flavor of the sheng in my pumidor. I don’t love or hate this tea but I don’t think I would buy it again if I ever ran out.

I steeped this six times in a 170ml teapot with 11g leaf and 200 degree water. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, and 20 sec. I should also mention that this tea developed the color of a black tea if anything by the second infusion. I think you would get at least ten or twelve infusions out of this tea but I didn’t like it enough to continue after six infusions.

Preparation
200 °F / 93 °C 0 min, 15 sec 11 tsp 6 OZ / 170 ML
Ubacat

This is one of those mystery moonlight teas again. I’ve been trying to adjust my steep time with these teas to see what works best. The puerh steeping method doesn’t seem to bring out the best in them.

AllanK

This one might be better brewed western style.

Ubacat

I just brewed a moonlight today (see my recent review). It was better on the steep that brewed longer. I definitely thing western brew might be the way to go with this type of tea.

Dexter

The one that I really liked was also in cake form I did about 5g 150ml 90C for about 30 sec to start and added time from there. There might be a learning curve here. I ordered a cake of this so will have lots to play with. I agree that Western might be the way to go….

OMGsrsly

I do 5g in ~70-100ml, shorter steeps. We’re all different. :)

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85

It has the honeyed barley taste I’ve come to think of when I hear Da Hong Pao .For the price this tea makes me very happy , $6.99 for 50g and free shipping so its a good deal. You do wait awhile for shipping though.

Flavors: Honey, Roasted Barley

Preparation
200 °F / 93 °C 3 min, 30 sec 1 tsp 16 OZ / 473 ML

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91

Yesterday my partner and I decided to go on a mini road trip, to see how the landscape is melting and to try out the new truck on some dirt roads. We drove the loop in Nopoming Provincial Park, which is north of the Whiteshell, along the Manitoba-Ontario border. It’s a lot more rugged and less developed than the Whiteshell, and much quieter at all times of year, which, in my opinion, makes it far superior. When I’m camping or in the wilderness, people are the last thing I want around.

The prairies at this time of year are fairly dull. While I generally see them with an artist’s eye, and appreciate the nuances of all the different colours and textures, even those subtle differences are flattened in the post melt, pre bloom of spring. The fields, trees and ditches blend together into a fairly uniform grey-brown, contrasted with the uniform blue and deep green of the sky and evergreens. Add to that the road and the clouds, and you have five colours for this season.

Once you hit Canadian shield, the landscape gets more interesting – shield is always a less subtle beauty than the stark flatness of the prairies (and so utterly flat, in a way that I haven’t experienced anywhere outside of Manitoba.) The rock, interspersed with mixed forest of fir, spruce, poplar and the occasional birch, creates a macro texture, while the lichens covering the surface of the rock, and striations of broken sedimentary rock that protrude along the side of the road add a more subtle and delicate texture. Lakes, rivers and streams frequently abut or cross the winding road that undulates over granite that the road builders chose not to remove.

I sipped a travel mug of this as we drove, prepared earlier. Two pagodas, steeped for five minutes in 14oz of water yielded a rich, deep tasting brew, full of cocoa, malt and sweet potato. A good choice, whose flavour held up well in the travel mug, which seems to inevitably carry some trace of other flavours, no matter what I do.

I got a second excellent steep out of the two pagodas later in the evening, still rich and deep tasting.

The directions on the package recommend three pagodas per cup, but that is without a doubt overkill. Each one is at least the equivalent of a teaspoon of tea, possibly closer to two.

Between sharing these and drinking them often, they’ll be gone soon, and this will be a definite restock. They taste wonderful and the shape is also wonderfully suited to steeping without a strainer, and so, quite convenient.

Flavors: Cocoa, Malt, Smooth, Sweet Potatoes

Preparation
205 °F / 96 °C 5 min, 0 sec 14 OZ / 414 ML

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91

Oh man these are good! I wasn’t expecting too much – I mostly picked them up because they looked cute and I like Dian Hong, but I’m impressed.

I steeped two pagodas in my 50ml gaiwan in 96C water. I didn’t time any of the steeps, just watched the colour of the tea. The tea soup is a deep mahogany red.

Both the dry leaf and the tea smell rich and malty.

The flavour of this is great – really strong, rich notes of dark chocolate, malt and sweet potatoes. It has that richness that’s edging into bitterness that dark chocolate has, but no unpleasant bitterness like oversteeped or poor quality tea. Super smooth. The first few steeps are quite sweet, and the sweetness fades a bit and the flavour takes on a slight woody edge in later steeps.

After a few steeps the pagodas fully open and fill my gaiwan. They’re not as pretty as blooming teas – the pagodas don’t stay oriented upwards, but it’s still lovely to watch.

I didn’t keep track, but I think I got somewhere between 7 and 9 steeps out of these before I gave up, though I could probably get a couple of more if I was inclined.

I’m so pleased I picked these up!

Flavors: Dark Chocolate, Malt, Sweet, Sweet Potatoes, Wood

Preparation
205 °F / 96 °C 2 OZ / 50 ML

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92
drank Barley Black by Dragon Tea House
1768 tasting notes

OMG. This is AMAZE.

The barley makes it taste like coffee, or like something amazingly earthy & sweet .

Thank you Sil I might have to get more. (154)

Sil

wait for me to get through/open the teas i bought from DTH….that way we can check those ones out too

Cavocorax

I’ll wait, don’t worry. :P I shouldn’t be buying tea for a few months anyway… But I have this on my spreadsheet with notes to remind me to look for it again!

Sil

oh good. :) i’m trying to hold off until at least april/may ince that’s vacation to vancouver. i think

Cavocorax

Yeah no worries. :) I don’t foresee any impulse purchases any time soooon? (Partially bc I’m waiting to see if I’m going to be working after next month or not!)

Sil

summer break?

Cavocorax

Yeah. We’ll be done Hannibal in April – but it’ll slow down before that bc we might not have to built much more. And we don’t have anything schedule for after. Boss is thinking he might want a break. Whether that’s a few weeks or a few months, IDK yet. :P When things are calmer I’ll find out.

Cavocorax

Ugh. UGHHHH. UGHGHGHGHGH – typos.

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90

Yesterday’s morning cup. I love how reliable and delicious this is. Pure raisin and milk chocolate. Smooth and sweet. Just perfect.

Flavors: Chocolate, Raisins

Preparation
205 °F / 96 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML

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90

Drinking this again – I had to share some with my sweetie. They literally yelled and scared the crap out of me on their first sip. It was a good yell of surprise, at how much this tea tastes exactly like liquid Glossette Raisins. Sweet, milk chocolate and raisin flavours. So gooood.

Flavors: Chocolate, Raisins, Sweet

Preparation
205 °F / 96 °C 3 min, 30 sec 4 tsp 51 OZ / 1500 ML
TheLastDodo

hahaha. I do that to my partner all the time!

whatshesaid

sounds amazing!

whatshesaid

Where can this be purchased??

donkeytiara

…..aaauuugghh! and I don’t own it! Drats…..I love the flavors in their Bohea tea, so this is not a good sign for someone trying not to spend any more money on tea for awhile!

Anlina

donkeytiara, if you like I can send you some :)

donkeytiara

OOOOOOhhhhhhh! Anlina that would be great! check my cupboard and see if there’s anything you’d be interested in and PM me. :)

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90

Oh this is goooooooood. I will need to taste it again in the future and pay more attention but right now I’m just loving that it tastes and smells like chocolate covered raisins. This is the most raisiny tea I’ve ever had.

Flavors: Chocolate, Raisins

Preparation
205 °F / 96 °C 3 min, 30 sec 1 tsp 8 OZ / 236 ML

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70

Has this as a latte yesterday. It’s got a lot of the flavours that I love in Chinese black teas, but they’re a bit muddied and earthiness is forefront. Still tasty and an interesting variation on black tea.

Flavors: Earth

Preparation
195 °F / 90 °C 1 tsp 12 OZ / 354 ML

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72

So far I am not too crazy about this tea, especially not for the price I paid for it. Maybe I am partial to Mi Lan Xiangs, but I found this to be a slight bit on the boring side. I don’t think this tea is scented with osmanthus.

I steeped it up in the yixing this afternoon. It has a light, roasted flavor and a gentle floral aroma, which accounts for the osmanthus name, I guess. I tried it with some various steeping times, 20 seconds, 30 seconds, 60 seconds, and around 190F water.

I got some light fruit and floral notes but this isn’t anything special in my opinion. I know dan congs can be fussy, so I will keep trying to see if I can do something that makes it wonderful. With my next batch I will use boiling water only, a bit more tea and very short steeps to see if that makes a difference.

Preparation
190 °F / 87 °C 0 min, 30 sec
Ubacat

Another fussy Dan Cong! I can’t seem to get best out of them. I plan on getting some bamboo charcoal from Yunnan Sourcing on my next order (might not be for a few months) to see if that helps improve the taste. I wonder if just using a Brita filter would do it? There’s charcoal in there….

TeaBrat

hmm, let me know if it works. Yeah dan congs can be fussy for sure but I think in this case maybe the tea is just boring, lol

TeaBrat

This is a useful website: https://www.peonyts.com/brewing-phoenix-dancong-with-a-gaiwan/

Also I just read that some dan congs are not suitable for clay pots so I will try a gaiwan too. :)

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This is a tasty cup of roast cocoa yum! The re-steep was also delicious, & took on a creamy mouth :)
Thank you Sil, for sharing this one with me.

Sil

i have 3 or 4 more from dragon tea house to share with you but i haven’t opened them yet because i have so many others to get through first. this was the smal sample they sent with my order.

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88

I’m drinking the afternoon tea now. Sample I got from Dragon Tea house. :)

I don’t know what a cassia twig is supposed to smell like, but from the descriptions I have seen on the ’net I guess it is something like cinnamon bark?

I steeped this up in the yixing and it is certainly enjoyable. This is the 2nd Haiwan shu I’ve had recently that has been really nice. It is definitely mellow and earthy with a slight creaminess in the flavor. If you let it steep a bit longer it has a definite coffee type of flavor. Overall I am digging this. A nice shu without much fermentation flavor in my opinion…

Preparation
Boiling 1 min, 0 sec

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65

Dry leaf: High compression; dark and smoky.
Wet leaf: Thick smoke; fruity; concentrated herbyness. Small leaves – possible plantation material.
Notes: This tea was removed from Dragon Tea House shortly after I ordered it.

The rinse was darker than usual. I could smell smoke when rinsing the leaves.

5s – Light brown liquor. Smells a bit smoky. The smoke is strong, but it is in the background. This isn’t particularly smooth as the flavour drops of early; the smoke lingers.
10s – Light brown liquor. Strong with tobacco smoke.
15s – Darker brown liquor. Tobacco on the sip. There is a surprisingly bright sweetness that gives light to the smoke.
20s –Medium brown liquor. Smoke is still there. There is a nice action with bitterness and the sweet finish. Liquor is thin.
25s – The bitterness is sparkling on the darker base with tobacco smoke in the background.
30s – Ligher brown. Base sheng taste – end of the session.

My 50 gram sample is composed of two small chunks and the rest, the other 80% is dust/tiny pieces of the cake. This suggests to me Dragon Tea House do not take this cake seriously. I found the tea quite boring and do not recommend it. According to the website this tea is no longer available!

Flavors: Fruity, Herbaceous, Smoke

Preparation
4 g 3 OZ / 100 ML

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77

Well, I was right about cold brewing this tea. It is interesting that way.

the cold brewing seems to have brought out more of the roasted flavor to the point where it’s reminding me of a hojicha. But it is also slightly buttery and floral. The bitterness is also a bit more present in the cold brew. I would say overall I prefer it hot with the short steeps because that brings out more of the delicate floral and light fruit notes.

Preparation
Iced 8 min or more

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77

When I first got this tea I was troubled by it, as it didn’t seem to have the notes that Dragon Tea House had described. This afternoon I decided to steep it in the gaiwan at around 190f.

I did a quick rinse and then put the hot water over the tea for the shortest time possible, about 10 seconds, before pouring it into the cup. It definitely has an orchid aroma; very floral. The flavor of the tea itself is nice. It is slightly woody and slightly almondy. I am getting the tropical fruit notes in the finish which are nice. The finish ends on a definite sweet note and reminds me of a light pineapple/mango. In that vein, it has a similar flavor to a few ff darjeelings I’ve had over the years.

I wouldn’t say I’m a dancong oolong expert by any means. But, I think I prefer the honey orchid dancong because of the sweeter flavor. This is a little lighter on the sweetness and is more delicate.

I got a bit more brave after steeps & 3 and 4 to steep it for 20 seconds. Now I am picking up a bit more of the roasted and honey-ish notes, though they are subtle.

After steep 6, the flavor is still going strong but I gave up on it. I wouldn’t say this tea is above average, but this is also my first snow orchid tea, so it’s difficult to know. I am going to try giving this the cold brew treatment as something tells me it would make a super yummy cold brew.

Preparation
190 °F / 87 °C 0 min, 30 sec
CrowKettle

I think every Dancong I’ve had has come from Verdant. That’s sobering. :/

TeaBrat

I had one of theirs I didn’t care for… I can’t remember which one.

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93

I’ve been trying to stick with a consistent theme for my tea ware – minimalist, plain and in stainless steel, glass or white porcelain. In my unsuccessful hunt for a tea tray that met these criteria, I came across this tea boat, and ordered it.

It’s made from thin, durable porcelain, with a creamy white glaze. The centre portion is attached with glue (there are very small traces visible at the join) which worried me initially, but there as been no weakening of the connection over several months of use.

The platform nicely holds my gaiwan or cha hai, and when not in use, my little 1oz teacups fit perfectly in the bowl part.

I don’t use it as often as I’d like, but it was a solid purchase that I’m very happy with. The packaging when it shipped was also excellent.

OMGsrsly

Oh, I was looking at that! Thanks for the note. :)

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80

3g in Gaiwan.

This tea does have a fishy odour in the dry leaf, which re-assures me that this properly made shu pu-erh. This has a good range of flavours, from sweet to very dark. It has a creamy, sweetness on the sip and it has excellent form and body. It is dearer than the Menghai Tianyu Ancient Puer Tea Cake 2006 357g Ripe, but it is worth the extra in my opinion for the extra depth of flavour, robustness and more stimulating drink.

Preparation
3 g 3 OZ / 100 ML
TeaBrat

I hear fishy smell means the tea is not properly made?

tea123

That may be true I’m not really knowledgeable enough to say. What I have heard, however, is that the Menghai tea factory invented the cooked pu-erh process and according to teadb are the masters. I believe the fishy smell comes naturally with the quickened fermentation process and that airing the tea out is the only way to lessen and remove it.

mrmopar

Yep airing out is the trick. Menghai “holds” new shou for at least 6 months to air out before placing it on the market. This lessens the odour but I think about 6 or 7 years before it dissipates completely.

TeaBrat

okay thank you for the info :)

mrmopar

Yeah they can put you off if not aired properly.

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87

I am really glad that Steepster seems to have the cupboard feature all sorted out, so I could easily sort on the teas I just added… yay!

So this is an interesting tea… normally Xiaguans are smoky and fairly potent. But I do know that Yiwu shengs tend to be more on the mild side, and so is the case with this one. I don’t detect any smoke at all in this. The flavor is very woody with apricot notes. After sipping, you are hit pretty hard with a lemony bitterness that gradually transforms into a sweeter, mellow more honey like flavor. This is a mildly energizing brew that gives a nice, glowing feeling….

I found that when I lowered the water temp. from about 200 F to 190 F, most of the bitterness is gone.

I tend to like smoky shengs myself, but this is a nice change of pace for when I want something on the lighter side. Will be interesting to see how this ages if I don’t drink it all before it ages. :)

Flavors: Apricot, Bitter, Honey, Wood

Preparation
190 °F / 87 °C 0 min, 30 sec

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