Golden Moon Tea

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Recent Tasting Notes

93

I never have enough time on Thursdays, what was once my favorite day of the week is more and more becoming one of my least favorites. Oddly enough, I am being overwhelmed by gaming, who would have thought? Seafall Playtesting and D&D, while both being immensely enjoyable, just eat up so much time. And with sharing a computer and Ben needing it a lot lately, I have fallen so behind in things that it has become a source of massive stress. Tomorrow is shaping up to be crazy too, going house hunting and such, so maybe…just maybe…this weekend I can catch up on things. What I really need to do is stop letting things overwhelm me, go back to practicing Wu Wei and just chill out, be as water and let things flow.

Philosophy and stress aside, it is Thursday, meaning it is time for a Throwback! Today we are taking a look at Golden Moon Tea’s Coconut Pouchong, a blend of Pouchong Oolong (Bao Zhong as it is also called) and Coconut Extract. At the time of procuring this tea, I was having a serious coconut craving and just kept being disappointed by various ones I tried. I should have immediately gone to oolong blended with coconut, but for some reason the idea sounded kinda nasty, in hindsight, maybe it was because I was drinking mostly roasted oolongs at the time, I could see roasted oolong and coconut tasting weird…or really good…not sure. Anyway, I am rambling, the long, curly, and fairly green leaves smell really delicious, like mouthwateringly so, blending creamy sweet coconut (like breaking into a fresh coconut rather than coconut milk or water) with chestnuts, toasted almonds, and a slightly distant floral finish. The aroma is super creamy and rich, bordering on buttery, it is super intense, definitely the most ‘coconutty’ of the various coconut teas I have sniffed.

In my steeping basket, the entire room smells like coconut. Feel bad for Ben, since he hates coconut with a passion, like he doesn’t even like curries with coconut, and those tend to be really mild, so tragic! Really though, it is pervasive, like a tropical breeze slowly drifting out of my cup like a heady mist. All I get is coconut in the wet leaves, the liquid, however is joined by nutty notes of chestnut and a delicate orchid aroma.

First off, let’s discuss this mouthfeel, it is super creamy, it is one of those mouthfeels that coats the entire mouth, bordering on oily…much like eating coconuts! The taste, well, unsurprisingly it starts out with a full blast of coconut, like blending fresh coconut and refreshing coconut water (I love that stuff, one time on a 22 hour bus trip I brought two huge containers of it and drank nothing but coconut water, good times) it is intensely rich. The midtaste is chestnuts and sweetness, and the finish has a delicate touch of orchids that lingers. As the tea cools (one of the joys of drinking out of a mug, you get to experience the slow taste change as the tea cools) it brings out more of the floral and chestnut notes.

I went for a second steep, the aroma is still intensely coconutty, but it no longer fills the entire room turning it into a tropical adventure. There is a note of spring vegetation and chestnut as well! The taste is still intensely coconut, and the mouthfeel smooth, but this steep lets the Bao Zhong base shine through more, bringing out more the floral and fresh vegetation notes. Notes of orchid and honeysuckle blend delicately with growing things and fresh leaves. On a whim once I gaiwaned this tea and got a whopping eight steeps out of it before the coconut died, oddly brewing it in a gaiwan made it less nuanced, which I found fascinating. I got this as a sample, loved it, and then bought a large pouch of it…drank a few cups…and then have not touched it since. The coconut is so intense in this tea that you really have to be in the mood for coconut, and this tea satisfied that craving so thoroughly I have not really craved it since. I know I will want it again, which is why I have not traded or gifted it away.

For blog and photos: http://ramblingbutterflythoughts.blogspot.com/2015/05/golden-moon-tea-coconut-pouchong-tbt.html

Flavors: Chestnut, Coconut, Floral, Orchid

Nicole

Coconut pouchong is one of my favorite flavored teas. I’ve had it from a few sources and I couldn’t tell you which one I liked the best.

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GCTTB

My previous experiences with melon teas comes from David’s tea, and we know those are loaded up with stuff. So I was interested to see how this would compare, and if I would actually pick up on the melon.

The dry leaf had a definite scent of melon. Once brewed, I found that it a very fruity aroma. The taste of the melon was subtle, but I found it. I accidentally steeped it too long, so the white base was quite dominant. Despite the slight over-steep, it was still enjoyable.

Stephanie

Lupicia has a good melon tea

scribbles

I like that it’s not artificial tasting

Ost

Ughhh Lupicia has the BEST melon tasting teas hands down!

scribbles

I’ve only tried theirs and David’s. I prefer this one

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drank Masala Chai by Golden Moon Tea
711 tasting notes

Side by side comparison time! Note: this is cross-posted with http://steepster.com/cvasilevski/posts/302700

I bought this tea because I got a coupon code from GM for free shipping, and since I’m in Canada, decided to go for it. I’ve had a last smidgen of Golden Moon’s Kashmiri Chai in my cupboard for the longest time and been dreading finishing off my sample since it’s a lovely chai, but I hope that the new organic Masala Chai blend they’ve made to replace their non-organic teas would suit.

So, once I got this Masala Chai in, I decided to do a side-by-side taste test!

Both teas were brewed for 5 minutes in identical mugs using identical filters and a nearly identical amount of leaf. So here’s what I’m noticing about each tea.

The dry leaf: The leaf of the Kashmiri Chai looks larger and more intact, and you can definitely see whole chunks of cinnamon and pods of cardamom. In contrast, the leaf of the Masala Chai looks much more like a CTC tea, and while I can see the occasional cardamom pod, I see a lot of ginger and not much cinnamon. The smell of both varieties holds this up – the Kashmiri Chai smells much more of cinnamon and cardamom, while the Masala Chai smells much more of ginger.

The tea liquor: When they started brewing, the Masala Chai had a reddish tint to it and the Kashmiri Chai looked like more of a cool brown/umber colour. However, after a 5-minute steep, the colour of both teas was pretty much identical. The smell was fairly similar to the dry leaf: Kashmiri smelled cinnamon-ish, while Masala smelled like ginger.

Taste and mouthfeel: The Kashmiri Chai had a smooth sweet taste that coated the tongue and lingered long after the sip was over. I could taste the earthy base of the tea underneath, but could definitely sense the play of spices. In contrast, the Masala Chai smells and tastes strongly of ginger and malt, like gingerbread. Not quite a gingerbread cookie, but if you actually had a loaf of ginger-infused bread. I got a sweet potato note and a citrus note. I really can’t tell here what the base is, but it wouldn’t surprise me if the base were a Ceylon tea of some sort. It didn’t linger much on the palate, but was somewhat malty.

Verdict: I prefer the Kashmiri Chai tea, but considering they don’t make that blend anymore AND that this taste test was a sipdown of the last of the KC leaf, I’m out of luck.

Next, I might consider mixing this Masala Chai with some of Just Organic’s Just Charming Chai – the JO Charming Chai is too cinnamon-heavy, so they might complement each other really well. We’ll have to see.

Flavors: Baked Bread, Ginger, Malt

Preparation
Boiling 5 min, 0 sec 1 tsp 8 OZ / 236 ML

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64

’Here’s Hoping’ Teabox Round #4 – Tea #21

I don’t see this one on Steepster anywhere, so I didn’t think it was older Golden Moon tea (pre-overhaul), but then I didn’t see it anywhere with the new stock of teas. Hmm. This is an okay bai mu dan… a little more pickley in flavor than I’d like my white teas to be. I don’t really notice the chrysanthemums lending much to the blend, but I don’t think any went into my infuser and I’m not sure what they should taste like anyway.
Steep #1 // 30 min after boiling // 2-3 min
Steep #2 // 20 min a.b. // 3 min

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62
drank Moroccan Mint by Golden Moon Tea
1734 tasting notes

The dry tea smells very minty like Trident gum but I found the flavour to be curiously bland. The mint was present and not much else as the gunpowder base seemed rather weak. I think I prefer the black-green mix of the Vanilla Mint blend which gave the tea more body. I find this blend to be only okay.

Preparation
175 °F / 79 °C 2 min, 45 sec 1 tsp 12 OZ / 354 ML

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79
drank Vanilla Mint by Golden Moon Tea
1734 tasting notes

I was looking for something to perk me up in the late afternoon and something minty was perfect. I’d say this tea is more mint than vanilla but it does give the tea a creamy, sweet undertone. The mixed black/green base is an interesting one and it gives the tea more body than what you’d get a from a straight gunpowder green. Nice and refreshing it hit the spot.

Preparation
1 tsp 12 OZ / 354 ML

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76

There’s definitely vanilla in this tea but there more to it than that – there a toasty, almost pastry-like scent and flavour, possibly due to the base, making this tea very dessert-like. It’s a very smooth tea with nice, creamy undertones and slight hints of fruitiness in the aftertaste.

Preparation
Boiling 3 min, 0 sec 1 tsp 12 OZ / 354 ML
Fjellrev

Sounds delicious. :)

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73
drank Honey Pear by Golden Moon Tea
31 tasting notes

This tea is interesting. It definitely has a natural pear flavor with the heaviness of honey, if you know what I mean. I recognize that there is a black base underneath, not hidden, but not overpowering either. The aroma is very noticeable. It has a vague floral flavour as well.
I like this more than I thought I would, but still not enough to want to make sure I keep it on hand.

Flavors: Floral, Honey, Pear

Preparation
205 °F / 96 °C 3 min, 45 sec 1 tsp 12 OZ / 354 ML

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This was one I wanted to try out of Dexter’s cupboard. I love pear in all forms and have only tried a couple of pear teas.
The dry leaf of this is soooo lovely… truly honey pear.
The honey is reminiscent of Harney’s Elyse’s blend, just toned down slightly.
Steeped, it’s really wonderful. I love when teas taste how they smell, which honestly doesn’t happen that often with flavoured blacks for me. There’s no bitterness here, which I was worried about (probably because the honey was reminding me of Elyse’s blend, which while wonderful, is very finicky….). Yup. This is a really nice pear tea.
I’m really glad that I got to try this one! Thanks, Dexter! :))))

Flavors: Honey, Pear

Preparation
Boiling 4 min, 30 sec 0 OZ / 0 ML
Dexter

Did I send you Joy’s Teaspoon Spicy Pear? That’s my favorite pear tea – if I didn’t I should have…. remind me and I will at some point (I have a couple of others I really think you should try….)

DeliriumsFrogs

No, I haven’t ever tried Joy’s Teaspoon. I’ve only tried Joy’s Almond Cookie, and it was the best smelling thing ever! I bet the pear is amazing! :)

Dexter

It’s pretty amazing – next time I say something like – I’m sending you tea, please reply back with “you said to remind you to send that pear tea..” and I will. :))

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84
drank Honey Pear by Golden Moon Tea
2970 tasting notes

Thanks… Sil? Cavocorax? MissB? I actually have no idea who I got this from, though I think it came via Sil at some point. Either way, it was on my wish list (and probably has been for 2-3 years!), so it’s awesome to try it, thank you whoever let me have a cup’s worth! (So, this is also a sipdown, since I used it all up).

Another tea that I’m impressed with, although I don’t like it quite as much as Buttermilk Lemon. The smell is somewhat intoxicating, wonderfully sweet and honey-like, slightly floral, and the flavour is quite honeyed and delicious. Unfortunately, not much pear to speak of, but the honey flavour paired with the mild but tasty black base is a nice combination. I would like to see that honey flavour in other combos, actually – it’s unique. Thanks again mystery swapper! :P

Preparation
Boiling 2 min, 0 sec

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90
drank Coconut Pouchong by Golden Moon Tea
1734 tasting notes

If you love coconut this could well be the tea for you – mmmm coconut. It’s the predominant flavour in this tea but I can also taste the smooth, floral flavours typical of many green oolongs such as pouchong. It has a lovely, creamy mouthfeel and it actually remind me a bit of a particular rice pudding I’ve made that uses coconut milk as a base.

it also yields a decent resteep (@ 4:15 min) though it’s a bit less creamy this time ’round.

Preparation
195 °F / 90 °C 3 min, 0 sec 1 tsp 12 OZ / 354 ML

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75

Steep Information:
Amount: 2 tsp
Water: 500ml at 212°F
Steep Time: 1 minute
Served: Hot

Tasting Notes:
Dry Leaf Smell: fall leaves, fishy
Steeped Tea Smell: hints of sweet, and dry fall leaves, citrus
Flavor: sweet, bakey, woody, tangy finish
Body: Full
Aftertaste: sweet, barky, and slightly citrus
Liquor: dark, translucent, red brown

Resteep: 2
Water: 500ml at 212°F
Steep Time: 1 minute

more fall leaves, less woody, still tangy finish

Resteep: 3
Water: 500ml at 212°F
Steep Time: 1 minute 30 seconds

sweet, citrus, a little floral, still leafy and woody

Resteep: 4
Water: 500ml at 212°F
Steep Time: 2 minutes

sweet, floral

Resteep: 5
Water: 500ml at 212°F
Steep Time: 2 minutes 30 seconds

sweet, very light, woody finish

i think it might handle another resteep, but I never drink that much of a tea during work!

Rating: 3/4 leaves

Blog: http://amazonv.blogspot.com/2015/03/golden-moon-tea-company-loose-leaf-pu_19.html

Preparation
Boiling 1 min, 0 sec 2 tsp 17 OZ / 500 ML

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65

This is a rather brisk tea, a bit similar to a Darjeeling – not too surprising I guess, as the Darjeeling region is close to Nepal. This has a bit more body to it though and doesn’t really have that fruity muscatel flavour. This one has a almost a woody character.

It’s a not really a tea that would be suited to adding milk, but it’s a bit to brisk for my tastes when taken plain.

Preparation
Boiling 3 min, 45 sec 1 tsp 12 OZ / 354 ML

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77

Last ‘breakfast’ tea of the day – I have a big paper due tomorrow so I figured it was time to get out the big guns. This one is a rich and robust and, while the packet didn’t mentioned where the tea was from, I’m reasonably sure based on the distinct malty flavour that it’s an Assam of some kind. This is a tea that’s definitely better enjoyed with milk as it brings out some of the subtler flavour components such as those nice fruity notes.

Here’s hoping that it’ll keep me awake for the next several hours.

Preparation
Boiling 4 min, 0 sec 1 tsp 12 OZ / 354 ML
Sil

good luck!!

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70
drank French Breakfast by Golden Moon Tea
1734 tasting notes

The colour of this tea was distinctly different from the previous one, more of the typical tea-ish golden brown colour. Interestingly I found this tea to be more astringent than the English Breakfast – it’s not horridly so, but I didn’t find it very palatable without the addition of some milk. Milk gives it a nice smoothness and there are some faintly sweet undertones.

I’ve come to associate Ceylon as the default black tea and that’s definitely what this one feels like to me. It’s a higher quality of ‘default’ than most, but I have a hard time getting excited about it.

Preparation
Boiling 4 min, 0 sec 1 tsp 10 OZ / 295 ML

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75

I’ve decided to try and compare all the ‘breakfast’ teas in my sampler today. English breakfast has become the almost stereotypical ordinary tea. However that doesn’t mean it can’t also bee a good tea.

This one has that classic rich, reddish colour and toasty aroma and flavour along with a solid, middling robustness. I can taste hints of malt and maybe just the barest trace of muscatel astringency from the darjeeling. I enjoyed it plain as well as with milk and a touch of honey. This is the sort of tea the world runs on.

Preparation
Boiling 4 min, 15 sec 1 tsp 10 OZ / 295 ML
gmathis

Like this review immensely! “Middling” is a nice descriptor.

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75

Steep Information:
Amount: 2 tsp
Water: 500ml at 212°F
Steep Time: 1 minute
Served: Hot

Tasting Notes:
Dry Leaf Smell: fall leaves, mud, acidic
Steeped Tea Smell: hints of sweet, and dry fall leaves
Flavor: sweet, bakey, tangy finish
Body: Full
Aftertaste: sweet, and slightly citrus
Liquor: dark, translucent, red brown

Resteep: 2
Water: 500ml at 212°F
Steep Time: 1 minute

still good

Resteep: 3
Water: 500ml at 212°F
Steep Time: 1 minute 30 seconds

citrus and floral

Resteep: 4
Water: 500ml at 212°F
Steep Time: 1 minute 30 seconds

paler – should have done 2

Resteep: 5
Water: 500ml at 212°F
Steep Time: 2 minutes

pale

Resteep: 6
Water: 500ml at 212°F
Steep Time: 2 minutes 30 seconds

still pale, weaker

Stopped due to time constraints (leaving work) so not sure if i could coax another few out or not.

Rating: 3/4 leaves

Blog: http://amazonv.blogspot.com/2015/03/golden-moon-tea-company-loose-leaf-pu.html

Preparation
Boiling 1 min, 0 sec 2 tsp 17 OZ / 500 ML

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70

I might be able to say that I sipped this down, but I feel like I MIGHT have another bag at home, so I will wait.

It’s good… but i think i have discovered that as far as oolongs go, I’m not loving the roasty dark ones. Moreso the green fresh ones – like milk oolong and coconut oolong and vanilla orchid from DT. I realize I just named a bunch of flavoured oolongs.

But the base taste of this sort of oolong distracts me a bit. I did enjoy it, but it’s not one I would restock. It’s kind of overpowering. I’m sure it doesn’t help that when I make it at work I probably oversteep it a bit.

Anyway, happy to have tried it! I will have to hunt around at home and see if that other bag is real or imaginary.

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70

Evidently I’m losing my everloving mind because I guess I never reviewed this either, even though I’ve had it a while and drank it several times. OOPS.

Anyway, I made this after the great Caramel Cream green tea debaucle. It’s interesting to me how much more forgiveable a green oolong is compared to green tea.

I was NOT picky about this yet it turned out just fine. So much better than the bitter disgustingness of the last tea.

It’s sweet caramel over the roasty oolong base.
The leaves looked very pretty after they all unfurled in my gravity steeper.

I liked this. Not sure I would buy more, but I will drink what I have left.

Also – I’ve been postively starving all day. STARVING!!!!!!

Fjellrev

Have you not been eating or food just can’t seem to satisfy that hunger?

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85

This tea is quite alluring. As I sit at my desk here at work I find myself inexplicably drawn to my mug by it’s light, sweet, & comforting scent. As I sip it, I find myself unable to set it down and devote myself to something else. It won’t let me. It has me in it’s clutches and I cannot break free, nor do I want to.
It’s flavour is such a nice spot of honey with a twinge of fresh sun warmed hay. Golden is absolutely the best way anyone could ever describe it . It tastes golden.
I am thankful to be enjoying it this morning. :)

Flavors: Honey

Preparation
200 °F / 93 °C 3 min, 0 sec 2 tsp 14 OZ / 414 ML

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45
drank Masala Chai by Golden Moon Tea
31 tasting notes

I was looking forward to this organic chai. I am sad to say that the flavours fell flat though. The aroma of the leaf was different than any other chai I have experienced which, in a way, gave me a foreshadowing of how this tea would taste. It smell faintly of light cinnamon, but without any notes of cardamon, ginger, or even pepper.
Upon steeping it remaining only lightly smelling of cinnamon and black tea. Taste-wise it reflects black tea with a hint of cinnamon and ginger but that is all. A most disappointing tea. I will have to add some of my own spices or blend this tea if I intend to finish it. Sigh.
Someday I hope to find the perfect chai with lots of cardamon, a fair amount of pepper (but not too much), and a balance of the clove, ginger, anise, and misc. other delicious spices present. The search continues.

Flavors: Cinnamon, Ginger, Malt

Preparation
200 °F / 93 °C 5 min, 0 sec 1 tsp 12 OZ / 354 ML

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I bought this nearly a year ago and haven’t tried any until today. Bad Christina!

(I’m not a big oolong person, but this was part of the Golden Moon sampler pack I ordered. I remember quite liking their Coconut Pouchong.)

This….is not knocking my socks off. The dry leaf looks really dark and roasted, but I’m getting a really green, floral undercurrent to it. And I don’t think the sweet caramel flavour is playing very nicely with the base.

Meh. Ah well. If you’re reading this tasting note and think you can give it a better home in your belly, let me know – I’m happy to send it your way.

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