Green Terrace Teas

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Recent Tasting Notes

You know when you are drinking a great tea but then think, ‘if only this was as good as…’ but then you realize that you are still drinking something great?
That is how I felt about this one… thanks a lot Verdant teas… actually, we should blame me because I am the one that drank them in this order right?

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So… I drank this last night and apparently it wasn’t note worthy because I remember nothing.
:/

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74

My third and final gongfu with DinoSara
THe dry leaf smell like a light ceylon
First steep 5 seconds, no rinse: Smells like a light black tea. The flavor reminds me of the smell of a peach cobbler, or maybe like sweet mash for horses, a grainy, molasses-y kind of flavor. It is very sweet once it cools off a little.
Second steep, 8 seconds: Sweetish/fruity note in the smell of this steep. It is slightly salty/smoky while hot and more like bitter oak when cooled. A slightly darker molasses on the breath.
Third steep, 8 seconds: It’s getting woody, but a malty flavor lingers. It smells like spend brewers’ mash.
Fourth steep, 10 seconds: Not quite as sharp as the last steep, more malty-floral. The floral is a different floral than my green oolongs, much more grainy.
Fifth steep, 10 seconds: Even breadier; the sweet is gone. Much like weak lipton.
The combined mug is much better all around. All of the depth of the last steeps combined with the honey and up-front florals of the first, which lingers a little. I think we have a western-steeper!

Flavors: Baked Bread, Grain, Malt, Molasses

Preparation
195 °F / 90 °C 0 min, 15 sec 5 g 5 OZ / 147 ML

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74

Our third and final gongfu of the afternoon. It definitely reminded me of a more delicate Taiwanese black tea. It started out with some honey-ish grain and malt notes, and by the second steep that weird fruity-floral note in Taiwanese blacks that I can never properly describe showed up. That note isn’t my favorite, so in the end this wasn’t really the tea for me. The note ebbed and flowed a bit in the steeps, being stronger in some than others, but overall it was just too similar to Taiwanese black teas.

love

nice one..

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84

(In a case of mistaken identity, this review was posted under the alishan oolong of the same company, but I realized today that it belonged here…)
Gong fu # 3 of Sunday’s extravaganza!
First steep 15 sec: some sweetness and butteriness, smells somewhat like an alishan should.
Second steep 30 sec: Flower power hits you in the nose with this steep! Sweet flowers in the aroma cup. Taste is buttery, a light floral. Like a good alishan! Minerals starting to come through, staying on the tongue.
Third steep 45 sec: We’ve hit the beaniness and slight bitter minerality. The scent in the aroma cup is still a lovely floral bouquet.
Fourth steep 1 min: The aroma is even sweeter florals! Flavor is really raw beans, or maybe cucumber skin, nearly bitter. But something keeps me drinking it, like gulping… so refreshing!
Fifth steep 1 min: Bean is coming into the aroma. More of a green pea flavor, less bitter, sweeter an smoothed out.
Sixth steep 1 min 15 sec: Aroma is floral again, though more stately this time. Flavor is getting steeped out- now a blend between beany and floral, but overall much lighter, but still a full, buttery mouthfeel.
Overall a nice oolong. I’m a fan.

Flavors: Beany, Butter, Floral, Peas, Sweet

Preparation
205 °F / 96 °C 0 min, 15 sec 2 g 3 OZ / 88 ML

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This was mistakenly attributed to the Ali Shan when instead it was apparently this tea instead. So this is a reposted note!

This was our final gongfu of the afternoon. There was almost too few leaves for this one, so my steeping was fairly wonky. This one was pretty much exactly as I might of expected. The steeps were all variations on the same theme: floral and sugar snap peas, with perhaps a hint of butter. Some were more floral, some were more vegetal, but they were all pretty similar. I kind of drank this one without really thinking about it. It was a perfectly fine tea, but not overly memorable for me.

ETA: Oh, I almost forgot! There was one steep near the end that was really nutty, almost like some chinese green teas. That was an interesting steep, I haven’t gotten a ton of nuttiness from high mountain oolongs before.

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80

The second tea on Dinosara and my gong fu menu this afternoon!
I was really interested in how wide the descriptions of this tea ranged. We ended up getting a completely different set of flavors from this than everyone else!
This gaiwan was completely packed, the whole sample went in. Short rinse was interrupted, and subsequently drank as the first-ish steep, most likely 6 seconds, gonig up 5 seconds for each steep after.
First steep: Pure, sweet artichoke hearts! So strongly artichoke!
Second steep: Artichoke with some additional overprint of a flavor that reminds me of thick, succulent flower petals/leaves.
Third steep: The smell from the gaiwan lid got all of the sudden more roasty. Like water that I steamed artichokes in that boiled a little too much. The smell was so super intense in the aroma cup that I actually coughed! The spiciness of some aromatic wood (not cedar, but close to it) has crept into the flavor. Truly interesting.
Fourth steep: Even spicier in flavor and aroma! The aroma cup had picked up a spicy floral scent with some vanilla notes after the artichoke fades. The tea has become slightly bitter.
Fifth steep: This steep reminds me of the overbrewed generic Jasmine tea they serve at asian restaurants. Bitter, but a jasmine note has definitely crept in.
Overall an enjoyable experience, if strange. I probably wouldn’t purchase this, but I very much enjoyed trying it.

Flavors: Artichoke, Cedar, Floral, Spicy

Preparation
205 °F / 96 °C 0 min, 15 sec 10 g 5 OZ / 147 ML

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Taking a quick break from my cupboard sip-through notes to write one for this tea, which I shared with Equusfell during our marathon gongfu party this afternoon. She came over and we had Verdant’s Early Spring TGY (2014), Tea Ave’s Ginger Lily and Magnolia Oolongs, and this one. Now I am a little sloshy in the belly.

Anyway, this was an interesting tea. I kind of “packed the pot” (well, the gaiwan) and used an entire sample pack in a medium-large gaiwan, and it was pretty intense. We agreed that the overarching flavor was that of artichokes. When it started it was fairly green and fresh, with a bit of sweetness. As steeps progressed it became more fruity, although not in an indentifiable way, and woody. It was kind of a spicy wood, like cedar but not quite. It also got more bitter and astringent as the steeps went on, which was somewhat unexpected. I am going to blame that on the somewhat excessive amount of leaves used. But then again it would not be considered excessive by some (based on various gongfu instructions). I was having a hard time placing the fruity/spicy notes at the time, but now I think it was quite reminicent of some of the black leafhopper teas I’ve had in the past. The taste of injured leaves, LOL. Anyway, an interesting tea to try and very different from all the others!

Stephanie

Yum injured leaves :)

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84

This was also good. Will review later, again!

Flavors: Mineral, Tropical

Preparation
185 °F / 85 °C 0 min, 45 sec 1 tsp 6 OZ / 177 ML

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84

Thank you Ubacat for this sample. This tastes like a breakfast blend tea to me. It’s fairly malty and fairly sweet. It’s rare now that I have time to review a tea in the morning. I don’t usually have the time before work anymore. Going out on a limb I would say this one has notes of baked bread and dry grapes too. Not really sure but I think they fit.

Steeped this one time in a Teavana Glass Perfect Tea Maker/Gravity Steeper with 3 tsp leaf and 200 degree water for 3 min.

Flavors: Baked Bread, Malt

Preparation
200 °F / 93 °C 3 min, 0 sec 3 tsp 16 OZ / 473 ML
Ubacat

Glad you liked it!

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I am not an oolong lover so I am definitely not the target audience for this tea. With that said, I can still appreciate that someone who likes this type of tea might be quite pleased with this one. It has strong floral and grass notes while also containing an element of cream that floats around the cup. It’s nice though not for me. 219.

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85

This is an awesome oriental beauty oolong – it’s pretty sweet, with tasty honey, peachy, nutty, malt, brown sugar, and caramel notes. I got 11 infusions out of this oolong, with one messed up long one in the middle. This tea can take a beating! However, later infusions it does get moderately dry.

My only beef is my sample leaf looked pretty smashed up. Otherwise the taste was pretty good.

Full review on Oolong Owl http://oolongowl.com/eastern-beauty-oolong-green-terrace-teas/

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80

This tea is unusual in a good way. It has a distinctive sweet flavor that reminds me of good rum without the alcohol, if you can imagine that. Very round and both soft and bright at the same time. Fragrance of sweet potato and also green beans. The flavor tastes closer to lychee fruit than honey to me, love that. Slight maltiness. No astringency. Good for multiple resteeps.

Thanks to Tea Sipper for the extra sample – good call!

Flavors: Lychee

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92

The most obvious characteristic of this tea is a really powerful cha qi. By the second sip, I was in a state that was both meditative and alert. The flavor itself was very pleasant: grassy with a hint of veggie, and a ton of umami. The finish is smooth, fading gradually into a state of well-being produced by the qi. This is not a tea to gulp down at work, but one to savor.

I’ve been very impressed with all Green Terrace teas. I was part of the original Steepster review group, but doubled down on Black Friday, ordering at least a sample of every one of their teas. They’ve all been great so far, though I’m saving some samples for later- whenever I get the urge to buy more tea, I open a few more of my untried teas to get me past the danger.

Preparation
190 °F / 87 °C 1 min, 0 sec 3 g 6 OZ / 177 ML

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77

Dry leaf smells intensely umami, sweet and nutty, almost savoury. Steeped, golden liquor has delicate honey taste with a bit of vegetal on the finish.

Flavors: Honey, Nutty, Sweet, Umami, Vegetal

Preparation
175 °F / 79 °C 2 min, 15 sec 1 tsp 8 OZ / 236 ML
Ubacat

I love this green tea.

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77

Rather light. Cinnamon, brown sugar and squash. Just a tint tart.

Definitely better once it cools a bit.

Used just under 2tsp, might be better with even more leaf.

Flavors: Brown Sugar, Butternut Squash, Cinnamon, Tart

Preparation
195 °F / 90 °C 3 min, 0 sec 2 tsp 8 OZ / 236 ML

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77

Dry leaf is medium sized and twisted, varying in colour from dark brown to tan with some silver tips. There’s a faint sweet smell, and a dry, musty note that reminds me of old books, but it’s very light.

Steeped for 5 min in 90C water. The dry leaf unfurls into a mix of small, whole leaves, pieces of leaf and a few segments of two leaves and a bud. The colour is medium brown and the steeped leaf smells faintly of soy sauce.

The liquor is a clear, deep amber. It smells of honey and brown sugar. The flavours feel a bit muddled. There’s a “hot water” quality to it that makes me feel like I should steep longer, though the brew is already starting to develop a slight astringency. Some generic fruity notes, squash and then honey and brown sugar on the finish.

It’s an interesting tea to be sure – a bit different than anything else that comes to mind. I can’t decide if I like it or not. Perhaps another cup is required before I can rate it.

Flavors: Brown Sugar, Butternut Squash, Fruity, Honey, Musty, Soy sauce, Sweet

Preparation
195 °F / 90 °C 5 min, 0 sec 1 tsp 8 OZ / 236 ML

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Backlog:

Lovely!

This is different from a Chinese Bi Luo Chun (and I guess it should be, seeing as it’s a Taiwanese Bi Luo Chun). It looks different and it tastes different.

This is lovely – buttery, sweet, slightly vegetative. The buttery notes are strong and creamy. The sweetness is fruit-like. There is a slightly dry astringency toward the tail.

Resteep this one!

Here’s my full-length review: http://sororiteasisters.com/2014/11/18/bi-luo-chun-green-tea-from-green-terrace-teas/

Ubacat

One of my favourites!

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75

Resteeped yesterdays leaves for my morning cup. Sadly, they didn’t have much to give for a second steep. Maybe because I left them over night? I’m used to being able to get multiple good steeps from an oolong like this.

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75

Floral, just a bit of a roasty, char note, and some very vegtal, tangy flavours on the finish. I think I quite like a medium roasted oolong, even though I tend to go for more green ones.

I’m having a tea party tomorrow! Super excited, and the apartment is almost clean. :) Tomorrow morning, baking, making sandwiches, and getting the teas I’m going to serve organized.

Flavors: Char, Floral, Orchid, Roasted, Tangy, Vegetal

Preparation
195 °F / 90 °C 4 min, 30 sec 1 tsp 8 OZ / 236 ML
Ubacat

Tea party! Sounds like lots of fun. Hope all goes well.

Tealizzy

Good luck with the tea party! Those are such fun!

Lindsay

Hope to hear all about the tea party in future notes. :)

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93

A sipdown and another excellent cup. I steeped the rest of my sample, which was about 1.5tsp (3g?) in 87C water for just over four minutes, then four, then five.

Strong notes of orchid, honey and apricot. A bit vegetal. Sweet, almost creamy body. Just awesome.

I will probably need to restock this some day. The honey note gets me every time.

Flavors: Apricot, Creamy, Honey, Orchid, Sweet, Vegetal

Preparation
190 °F / 87 °C 4 min, 15 sec 3 tsp 8 OZ / 236 ML

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93

I’ve had this sample for a while now, but just cracked it open. I’m feeling kind of crappy today and had a couple of appointments to go look houses, so I figured a good travel mug of tea would help sustain me.

I put 1tsp in my 16oz travel mug with 90C water about 2/3 full, then topped it up with cold water after a few minutes. I’ve been sipping at it for about three hours now.

Initially this seemed like a pretty mild, average green oolong. A bit fruity and floral, a touch of tang, but nothing really distinctive. After about half an hour, I was really taken by surprise at how the flavours were developing. Super intense, in your face honey, cinnamon and pastry! Very evocative of eating baklava (way, way more like baklava than DAVIDs’ offering this winter.) A bit of growing bitterness and astringency, but nothing unpleasant. And then on the finish, grass, peach and apricot.

Wow! I’m really impressed with how complex and unique this turned out to be. I’ve since arrived home and tipped the leaves and remaining tea into a teapot and added a bit more hot water. This has mellowed out the bitterness and astringency without dulling the flavours. Wonderful!

I love that I discovered notes in this tea that I might never have experienced if I’d only done my usual couple of short steeps.

Flavors: Apricot, Astringent, Bitter, Cinnamon, Floral, Fruity, Grass, Honey, Pastries, Peach

Preparation
195 °F / 90 °C 8 min or more 1 tsp 16 OZ / 473 ML
Indigobloom

hope you’re feeling better :)

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83

Sipped this down tonight. A lovely oolong with strong orchid and grassy notes, but no milk.

Flavors: Grass, Orchid

Preparation
195 °F / 90 °C 5 min, 0 sec 1 tsp 8 OZ / 236 ML

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83

Finally digging into this sample that I ordered quite a while ago.

The dry leaf doesn’t smell like much.

Steeped 3g for four minutes in 90C water, and then realized that I had to go, so I tossed the leaves and tea into my travel mug and topped it up with another 8oz of water.

This is very tasty, but I’m not getting any milk qualities from this. This is an extremely flowery green oolong, heavy on the orchid taste, with a touch of vegetal tang, and then lots of apricot, including the slight bite from apricot skin, on the finish.

Very forgiving – left the leaves in my mug for over an hour while I sipped at it, and it did not get bitter or oversteeped.

Knocking a few points off for this not tasting as expected, but all in all it’s a wonderful oolong.

Flavors: Apricot, Floral, Orchid, Smooth, Tangy

Preparation
195 °F / 90 °C 8 min or more 3 g 16 OZ / 473 ML

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