Granville Island Tea Co
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Recent Tasting Notes
My order from Teaspring.com is waiting for me at the post office, yay!!!
… I wonder what I bought…? I can’t for the life of me remember what’s in it. I do sure hope there’s Tie Guan Yin, because this is the last of the good stuff that Jillian sent me. Unfortunately what with the closing times my local post office has, I can’t pick it up until wednesday. (Yes, I could probably find an order confirmation in my inbox and check what I bought, but let me have my little game, please.)
So now I’m still waiting for… uh… Well, I ordered from Nothing But Tea yesterday, so I know I’m waiting for that. And I seem to recall placing an order with 52teas a while ago. I think. I was definitely at the site, so the question remains, did I buy something or did I change my mind? (And again, if I did, I wonder what I bought?)
Just in case I didn’t buy any Tie Guan Yin (oh my gosh how will I cope if I didn’t???) I am savouring the last of this cup. There’s a reason it’s named after a goddess, I’m just saying!
Backlogging from this morning:
The vendor told me what’s in this tea blend but unfortunately I see to have forgotten it all. I’m catching a slight vanilla scent in the dry leaves mixed with what I think of as the standard tea smell.
Taste-wise it was light but at the same time rather astringent, so I’m thinking maybe darjeeling or a nepalese tea might be involved. I’ll experiment with it, but so far I’m feel rather ‘meh’ about it.
The scent of this tea is quite floral, I can smell it across the (albit rather small) kitchen, almost as though it’s a bouquet of fresh flowers rather than a cup of tea.
The flavour carries strong floral hints aswell, but there’s also a bit of a light, cooked fruit flavour aswell. It’s very light and smooth on the tongue with no astringency that I can find.
The scent of this tea is rather unimpressively tea-like – although I did notice that it’s stronger than, for instance, a Ceylon. The flavour reminds me quite strongly of a milder version of Adagio’s Black Dragon Pearls with distinct notes of tanin and cocoa.
Not bad at all. :)
Third steep of yesterdays leaves. It’s a mix of one part having tons of pre-christmas stuff to do, one part being lazy and one part wish to wring as much out of these leaves as I can.
First cup is a bit thin. It could have done with a ‘crutch’ or a slightly longer steep. The second cup will invariably get that, given my brewing method of leaving the leaves loose in the pot, so we’ll see if it makes a difference.
I would like to say that the tea had gained a sweet note, but to be honest I think that’s just the after-effects of the piece of chocolate I just ate…
Second cup with a significantly longer steep is better. It still has some of that baked flavour left, but I want to repeat the statement that it tastes like how bees look, because I’m picking up a small note of strong honey underneath.
Okay, that’s the morning tea. I’m going to get started on a to-do list and then my numerous chores.
A proper pot of tea now, another Jillian tea.
I suggested this one on my ‘wishlist’ for her not because I was wildly curious about it, but because Tie Kuan Yin (which this is) is my most favourite type of oolong ever. I more or less knew what I would get, but I just couldn’t pass it over without at least asking.
The leaves look a bit darker than I remember of this type of oolong, but then I remembered that when I’ve bought it from Teaspring in the past, I’ve always gone for the jade variety. So the leaf difference is pretty obvious then, isn’t it? They have a slightly smoky note to the smell. Not very much, just a little bit. Apart from that they smell fresh. Leafy. Planty. A living plant, not a dead leaf.
It brews up very light in colour and almost lime-green. I checked Jillians notes briefly and since she seems to have used a shorter steeping time than I normally would I thought it best to follow suit on the first time. There is plenty of aroma though. A lovely, leafy, almost floral smell that makes me think green thoughts. (Not green tea thoughts, just thoughts that are green. This is a very difficult concept to explain. Sometimes it’s just as if thoughts have colours.)
Mmmm yummy! I suddenly understand, I think, what you lot mean when you say something has a baked taste. That’s another one that I’ve seen a lot of people use, and I’ve never been able to put my head around it. I totally get it now, I think. There is a lot of it. It both makes me think of baked goods and it also makes me think of leaves and greenery, and I can’t decide which is more dominant. And bees. This tea tastes sort of like how bees look. Please don’t make me try to explain that.
Yes, it’s summerly and springly and still my favourite type oolong in the whole world.
I brewed up a pot of this for my boyfriend and I – he seems to take to rooibos more so than actual tea. Oh well, at least it’s a start.
I felt like something sweet so I added a dab of honey to mine, which brought out the chocolate flavour a little bit and pushed the mint to the back steat.
This tea is practically MADE for multiple steepings. The dry leaves are loosely rolled and the first steeping, which is only 30 sec, is enough to draw out a bit of the flavour, but because the leaves haven’t unrolled it’s quite light, the infusion a pale gold colour.
The 2nd infusion is for 1.5 minutes and this time the leaves have started to uncurl into more leaf-like shapes. The liquid is the colour of golden honey and spinach-bread taste is more prounced and robust (I use the term ‘robust’ relatively – it’s no where near the robustness of an Assam or other black tea).
Upon the third infusion (2.5 minutes) I can see that the leaves are quite green-looking, interestingly enough. Are Ti Kuan Yins supposed to be some of the lesser-oxidized oolongs? The taste is more vegetal this time and not as robust as the last steeping. I think I’ll leave it at three steepings for tonight, although I’m sure I could probably get at least another two steepings out of this tea.
I did another resteep of the leaves from last night and result were quite neat. This time the vegetal notes have completely vanished, although it still had that rather baked sort of taste. But as the tea cools down the baked note evaporate and the tea takes on a sweet sort of fruity/sort of honey-like flavour.
I steeped this tea a little differently this time, adding less dry leaf but steeping it longer. I am getting that vegetal/spinach-like taste still but it’s slightly, but distinctly honey-sweet aswell. It’s also still slightly baked though mostly on the aftertaste
Not that many kids tonight so that means MOAR HALLOWEEN CANDY FOR ME, MWHAHAHA! XD
I’m drinking this to combat the sugar overdose, although it might be fighting a losing battle. Oh well, at least I can say that this is one chocolate that won’t go straight to my hips! ;)
Made a pot for myself and the boyfriend this morning, as we both stayed up until ridiculous hours studying for midterm exams.
Steeped for 4 min and added skim milk. I was afraid the rose would be overpowering with the extra steeping time but that wasn’t really the case (or maybe we were in too much of a rush to notice).
This was a really interesting tea, the steeping recommendations were for 2 tsps for 30 seconds in 190 F water. Lacking a working thermometer I had to guestimate on the water temp, but it doesn’t seem to have hurt anything.
The first steep had a sort of clear, slightly sweet taste (I have no idead what to compare it to) on the tip of the tongue which faded into a baked flavour I’m familiar with in my Formosa Oolongs (although not as strong).
The second steep (for 1 min) tasted much more vegetal, almost like a green tea – did someone switch the leaves on me while I wasn’t looking?! It also had that hint of clear sweetness, particularly as it cooled.