Dragon Tea House

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Recent Tasting Notes

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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Not terribly impressed with this one for some reason, though I normally like puerh’s that come from Dayi.

It says “mellow taste” but I am finding the taste kind of boring and flat. There are a few fruity notes but it seems bland and chalky. I wonder if I am just in a weird tea mood after that horrible caramel nougat earlier so I will try this again another day. For now my verdict is “meh”

Preparation
205 °F / 96 °C 0 min, 30 sec
Kirkoneill1988

maybe that’s why it tastes like that the mellow part

TeaBrat

you could be right!

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This is a sample I ordered from Dragon Tea House. I’ve heard some of the Tibetan flame teas can be really strong… I have a Flame tuo from 2007 that is really smoky.

The traditional way to make this tea is by boiling it and serving with yak butter and milk. I won’t be doing that but it’s actually really good plain. I am doing short steeps of it in my yixing and it’s nice and mellow. Maybe Xiaguans need to age 10 years before they are properly aged? I wonder…

It isn’t very smoky at all, I would describe the flavor as woodsy with some fruit notes like apricot. I detect a tiny bit of smoke but nothing like the tea I had the other day. Also there is no almost no bitterness whatsoever, even after steeping it for 45 – 60 seconds, pretty amazing. Mostly it is woodsy and sweet. Does anyone know if the teas made for the Tibetan market are different than other Xiaguan recipes? Because this sure seems different from the other ones I have tried.

I am adding this to my wishlist. I bet it will be even more tasty in another 10 years and the whole brick is only $19.99. I am not rating it for now but it is good.

Preparation
205 °F / 96 °C 0 min, 45 sec
Sil

how does this compare to the one from mandala you reviewed the other day?

TeaBrat

It is a lot different. The other tea was very smoky and still had some bitterness in the finish. This is sweeter and mellow.

whatshesaid

I gotta get me some yak butter

JC

LOL! I think Roughage might able to help you pin point a good approximation. I think he experimented with butter tea before.

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78

Not feeling so great today for some reason. Just woke up from a nap and it is raining, so I thought some puerh would be nice. These are mini coins about the size of a silver dollar and they have a divider down the middle, which makes them easy to split apart. I used 1/2 a coin in the yixing.

The original packaging looks like it comes in a bamboo tube, which is nice. I should have looked more carefully at the website as the 50g sample is $4.99 but the whole tube of 22 discs is only $7.99! A much better value.

I feel this is a pretty good shu for the price. It is chocolate-y and smooth and I am picking up some camphor notes. The only downside is what I feel is a slight musty smell, which isn’t readily apparent. I wonder if this is due to the bamboo? Overall it’s smooth and fairly tasty. Not the best shu I have had by a ling shot but a good every day type of tea.

I need to do something with my puerh samples soon since they are over running my kitchen!

Preparation
205 °F / 96 °C 0 min, 45 sec 1 tsp 4 OZ / 118 ML

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Here’s a sheng I picked up with my latest Dragon Tea House order.

When I first sipped it, I thought it was a very light tea without a lot of bitterness but I was wrong! The bitterness definitely sneaks up on you so that by the time you’re finished with one cup it’s really strong. Very sour, makes your mouth pucker!

It doesn’t have many sweet, honey like notes to counteract the bitterness. I would say it has some lighter haylike flavors in the first couple of steeps. I am not detecting any smoke in this tea.

3/4 steeps – the tea is still so strong that I had to add some hot water to dilute it. When it’s diluted it’s a lot less strong and I am detecting some sweeter notes coming forth. This is a very potent tea however. Always the risk with young shengs.

5/6 steeps – I am getting the same result. The tea needs to be diluted to make it drinkable. Maybe by around 20 steeps this will start to mellow out more. It’s definitely a potent tea… needs to be aged for about 10 years probably. Not sure how to rate this one for now.

Preparation
200 °F / 93 °C 0 min, 15 sec
boychik

i can take bitter tea as long as sweet aftertaste is following. i also like sheng that is “juicy”, producing more saliva . Put it away. its too young to judge

TeaBrat

yep, it’s only a sample so I can put it in my tea storage warehouse, aka the closet ;)

mrmopar

2 years from now and it will be different. I have one stored we could do pics on Instagram to compare.

Indigobloom

Wow that sounds like a young one for sure. How much did you buy?

TeaBrat

I just got a sample, 50g. It was super energizing too, almost to the point of giving me an anxiety attack!

Indigobloom

Yikes. Maybe you can blend it with a different one

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21

Putting my morning frankly: I woke up and packed a bag ready for the gym, prepared a litre of iced Sencha for hydration, did some exercise, almost black out because I pushed myself too hard, did some food shopping, won £1 on a scratch card and am now watching last nights UFC fight. Not a great day so far but I am hoping it gets better.

……………………………….

The raw leaves are a blend of dark brown, gold and red brown colours with some golden tips and sticks present. Scent is earthy, smoky and rather sour.

Steeping roughly 6g of cake
With 100c water
In a 200ml Yixing teapot

Rinse 1 – 10 seconds
Rinse 2 – 10 seconds

Steep 1 – 10 seconds
Once steeped the colour is orange/yellow in colour and bares a smoky and damp earth scent.
Flavour is fairly strong, astringent, smoky and rather dirty, musty. Stronger than anticipated and the astringency carried on in the after taste. Not a great steep.

Steep 2 – 5 seconds
Even stronger and more astringent. Heavily smoky and dry and rich, damp earth and must notes. I’m finding myself pulling a face when I sip.

Steep 3 – 5 seconds
I took a minute sip and screwed my face up. Far too strong and astringent, generally unpleasant and not something I wish to have more of.

I’m leaving it there, this tea was just horrible! Short steeping times didn’t even help with the harshness of this Puerh. Frankly, life is too short to drink bad tea.

Lala

Congrats on your determination to push yourself that hard at the gym :)

adagio breeze

…and through this tea :P

KittyLovesTea

It’s rare that I can’t finish a tea and would rather throw it away! Will probably just make jewellery with the rest of this Sheng. Then it will serve some purpose at least.

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98

All I have to say is YUM! this tea is super delicious. And thank goodness because I got 50g of it with my Dragon Tea House order.

I’ve had some yellow teas that seem bitter and fussy, but not this one. It is sweet and delicious, with notes of chestnuts and sweet corn. I would have to say it reminds me a bit of a long jing green tea but also has some of the same sweetness as a nice green oolong. The tea has a very mellow and soothing energy with a thickish mouthfeel that lingers. Heavenly! This is the only yellow tea I currently own and it’s definitely a good one.

Steeped in my big Lupicia cooler because I just wanted a lot of afternoon tea :D

http://instagram.com/p/yfh2ajoLdf

Preparation
175 °F / 79 °C 2 min, 0 sec 3 tsp 16 OZ / 473 ML
TheTeaFairy

Oh i need to remember this one, sounds awesome!

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88

Part of a beeng sample I got from Dragon tea house…

I happen to be quite fond of Xiaguan teas for raw puerh, though I don’t think they are for everyone. They can be quite smoky and bitter, but this tea is from 2006 so I was hoping it would not be too rough.

This has a wonderful exhilarating aroma that just reminds me of walking through a forest of pine trees. The tea liquor itself has a honey like sweetness with a definite bitter finish and lingering smoke flavor. I wonder what this would be like with another 15 years of aging! It is starting to mellow out nicely, but still kind of aggressive with a big energy kick. I do like these traditional shengs a lot but sometimes a more mellow tea is nice too, especially if bitter and smoky is not really your thing ;)

This rates pretty high on my personal enjoyment scale but after about the 6th steep i got sick of it.

At least I don’t have to worry about breaking the cake: http://instagram.com/p/yfTiEgoLWe

Preparation
200 °F / 93 °C 0 min, 15 sec

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80

This is the first tea I tried from my Dragon Tea House order. The smell of the dry leaves is exactly like fresh real butter. Steeped it still smells the same just with a touch of tea mixed in.
I enjoyed this tea quite a bit. At first I was breathing in through my nose as I sipped it, and it tasted very similar to green beans with butter. Then I tried hard not to inhale when I sipped at the tea was quite pleasant this way. Much more tea tasting with a creamy mouth feel.
Not sure if I will repurchase, but will certainly enjoy what I have.

Flavors: Butter, Green Beans

Preparation
195 °F / 90 °C 2 min, 0 sec 1 tsp 8 OZ / 236 ML

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86

this was a sample included in my dragon tea house order and one that i would totally pick up again, though it’s VERY similar to other teas that i love for the same reasons…malty, cocoa-y, dark and delicious. So price would factor in..also the shipping…DH took over a month to get to me, which makes me a sad panda.

yyz

I’mfinding tjhast custos is holding Chinese packages for quite a while recently. They held teavivre for close to a week and one of my Ali purchases for close to three weeks. I wonder if they’re back logged or it’s a work to rule thing going on? Neither would surprise me.

Sil

that could be…esp with the holidays

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81

Firstly, I cannot believe that I haven’t reviewed this one yet. It’s my ‘go to’ matcha and I have it most days. It’s only $2.49 for 50g for an organic matcha and that was what drew me in from the start, I didn’t expect it to be as good a matcha as it is. For a basic quality organic matcha I have found none better in terms of taste or price. I know it sounds like I’m selling it myself but it’s true, I highly recommend it.

The foam is wonderful though it’s initial colour is khaki which shows it’s not top quality. It smells of seaweed and sweet grass. Taste is fairly creamy and light, slightly astringent but in a pleasing way. Also is sweet and umami with some dryness. The initial flavours match the scent though, so seaweed and sweet grass tones that linger nicely.

As I said it’s not top quality but for an every day matcha that is organic and cheap it’s fantastic. A big hit too with my husband and a few guests that have never tried matcha before but have gone out and bought some afterwards due to this introduction.

Next time I will try the step up and have the Premium quality for comparison though that is $6.49 for 50g. Not expensive but at least over double the price of standard grade.

Flavors: Seaweed, Sweet, warm grass, Umami

Lala

That is so cheap!!!

KittyLovesTea

My point exactly. It was originally intended to be used in smoothies and juices to replace cooking grade which was more expensive than this. I tried it once in ceremonial way to taste it first and was thoroughly impressed, it went straight into my every day pile :D

Fjellrev

Seriously, I don’t think I’ve ever come across a matcha that cheap. You win!

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76
drank Barley Black by Dragon Tea House
5798 tasting notes

YAY for tea from cookies this was a rather unusual tea from this morning.I’ve been busy organising things and um spending too much money on house things today. I enjoyed this one, though it’s different from other barley teas that i’ve had.

it’s roasty and sweet at the same time. closer to coffee than tea. it reminds me a little of some of the green teas that i’ve had when they’re a bit beany? kinda. overall just a really fun tea to try! thanks cookies!

Kittenna

Similar to Lupicia’s plain Orzo?

Sil

nope not even kinda haha

Kittenna

Good to know!

Cameron B.

This is definitely a unique one. :P Not like anything else I’ve tried.

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90

dear god. I need to pick this tea up. It’s on my wishlist now. I’ve been sitting puttering on the computer and i kept smelling caramel…like the caramel that tea gschwewerjoe…makes…which was strange because i only brewed two straight teas this morning. Finally took a sip of this tea and it’s the tea! God. i’m in love with this. Another tea that cookies shared…it seriously reminds me of tea g’s caramel tea (which i love) but it’s not flavoured! the flavouring isn’t intensely caramel but this is for sure the only tea i’ve had where it’s this strong. usually i just get hints of it.
oh man…just got lost on the store…this might just push me in to my first aliexpress order…

Marzipan

Easy when you break it down: Gsch wend ner

Sil

haha i can spell it if i think about it while typing – i took 3 yrs of german…but it’s like blergamot..why spell it right! haha

cookies

Yay, glad you like this one! Really an unbelievable tea for its price. I always order off their webpage so I can use Paypal.

Fjellrev

That’s impressive! Tea Gchejrwjre has some competition now, I see.

Sil

cookies – off their webpage??
my swedish chef – yes except that this is a STRAIGHT TEA! O.o

Fjellrev

That’s what makes the competition BRUTAL.

Sil

haha i’ve missed you darling

cookies

Yes, I didn’t even know they had an Ali store. http://dragonteahouse.biz

Sil

what’s funny is i looked before going to ali and couldn’t find it…then 10 mins after you posted they had a store i DID find it.. bah lol thanks! Going to need to look in to this.. i already built a cart for like 80$ lol

cookies Ugh, same. I have about $60 worth including teaware in my cart. Everything I’ve had from them has been delightful and very well priced.
yyz

Dragon Teahouse is one of those that sells on multiple platforms. They also have ‘stores’ on eBay and Amazon. This tea sounds really good.

Sil

YYZ – Let me send you some! when my order gets here…that’s right..i caved lol.

boychik

its December baby @ Sil

yyz

Thanks!

Sil

haha yes…yes it is..and i was bad for day 1 of december…and i’m not evn home from work yet!

yyz

Sympathise. So tempted by many things but so far I am in control.

Sil

i only placed 3 orders…and one was fairly small. I don’t anticipate buying anything else in december though, AND next year it’s stck to budget… so this is my last splurge

Indigobloom

I placed three orders! A record for me, but they were all relatively small except for one that had xmas gifts in it. Still it was not easy holding back from the others…

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75

This tea is strong with a slight bitterness and a strong roasted barley taste. I am guessing a Dan Cong oolong is related to a wuyi oolong. It reminds me strongly of a Da Hong Pao oolong but without as much complexity. It is definitely near a Da Hong Pao in flavor profile. I don’t know how an expensive Dan COng oolong would taste. This one was fairly inexpensive and tastes that way too.

I brewed this once in an 18oz teapot with 6.1g leaf and 190 degree water for 3 min.

Flavors: Roasted Barley

Preparation
190 °F / 87 °C 3 min, 0 sec 6 g 18 OZ / 532 ML
Stephanie

I prefer Dan Cong that has some floral notes. Sounds like this one was just roasty. Boo.

AllanK

Pretty much describes it, just roasty.

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99

Dry leaves: smells like candied pineapple!

3 minutes at 180 degrees.

Tasting note: Very delicate with fruity, creamy notes. This is my first milk oolong, and I’m officially hooked!

Flavors: Cream, Milk, Pineapple

Preparation
185 °F / 85 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML

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87

This tea is good and I will have to find time to gongfu it. This morning it got steeped western style. It is just slightly bitter and it has a slight taste of roasted barley often found in a Da Hong Pao tea, not strong. There is also that classic oolong taste that I have never figured out how to describe, a slightly bitter vegetal taste perhaps. This tea is not quite as good as I expect a 2nd Prize Tea to be. I think the Three Plum Flower Tea I got from Berylleb was better and that did not do as well in the competition. This tea was purchased from Dragon Tea House and was somewhat expensive but not tremendously so.

I brewed this once in an 18oz teapot with 190 degree water and 6.9g leaf for 3 min.

Flavors: Bitter, Roasted Barley, Vegetal

Preparation
190 °F / 87 °C 3 min, 0 sec 6 g 18 OZ / 532 ML

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80

This tea is fairly tasty. It is probably the first oriental beauty oolong I have drank so I don’t know how it rates in comparison. I would say the main note is baked bread if that is an accurate description. It flavor is somewhat zesty in character. At only $13.49 for 100g it is an excellent value.

I steeped this once in an 18oz teapot with 6.9g leaf and 190 degree water for 3 min.

Flavors: Baked Bread

Preparation
190 °F / 87 °C 3 min, 0 sec 6 g 18 OZ / 532 ML

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