Happy Lucky's Tea House
Popular Teas from Happy Lucky's Tea HouseSee All 52 Teas
Recent Tasting Notes
I am not going to lie, the smell of this tea is a little strong and it can put my off a little. However, it really brews nicely. I have never enjoyed a tea similar to this blend. VERY strong smokey flavor.
Flavors: Jasmine, Orange, Smoke
They don’t call this three fragrant cups for no reason, it really does have three distinct flavors. The first one is my personal favorite, however plenty of people will argue the second and third are their favorites. It really depends if you prefer the piney taste or the sweet taste. The first steep gives you the pine and the second and third are a little more mild and sweet. Regardless, every steep is worth a taste but some people will actually pour out the first steep because they prefer the sweet and mild.
Flavors: Nutty, Pine, Sweet
This is a wholesome, nutty tea. It is blended with toasted brown rice and infused with Matcha green tea. This is the best tea I have ever had. Nice silky green color and perfect nutty taste. This is a MUST have in your cupboard if you like matcha. Careful not to over steep this one. It only takes a minute.
Flavors: Nutty, Rice
Nice tasty herbal tea that is famously known as the base ingredient for root beer. I enjoy to steep this herbal for extra-long to bring out a strong earthy/root beer flavor. I prefer this beverage at night for a dessert.
Flavors: Root Beer, Sarsaparilla, Vanilla
As far as Earl Grey goes, this is probably the best I have ever had. It has a bit of a citrus taste to it and a very relaxing effect to it. It works well for multiple steeps. I am on my second cup and the flavor of the tea is still perfect.
Flavors: Citrus, Flowers
To date, this is the one of the best, if not the best tea I have ever made. It is very smooth and silky with a milky / buttery taste to it. This tea works great for multiple steeps. I have been drinking mine all night long and it still has a fantastic flavor to it. I have heard you can steep this tea up to 8 times. I am on 3 and it has shown no signs of finishing.
Flavors: Butter, Milk, Smooth
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Flavors: Sweet, Vegetal
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While on a trip through Colorado I had to stop at this tea house that Bonnie mentions frequently in her tasting notes! Thanks for the recommendation Bonnie- I enjoyed my visit with them!
Since I was there rather late, I ordered this herbal tea that another customer was drinking. It’s very fragrant- their whole shop smelled like this tea! It’s a perfect sleepy time tea too. Put me right to sleep!
From the queue. I’ll do two a day for the next week. I’m currently writing posts faster than I can post them, even when posting daily. It’s all these boatloads of untried things, you see. I suppose I feel inspired these days.
Bonnie shared this one with me and I confess I’ve been gathering courage to try it. You see, this is a loose puerh with cacao hulls, some vanilla black and some roasted chicory root. Apparently they also do a version with vanilla rooibos, but Bonnie chose the one without for me.
It’s the chicory root that has me concerned. It started to concern me already when I first smelled it and discovered that rather than smelling like cocoa and puerh, it just smelled allround weird. Worrisome. The first thought that popped into my head was ‘thin coffee’. Now, I know some people enjoy having their tea coffee flavoured. I, however, am one of those people who feel those two things should be kept as far apart as possible. I mean, I like drinking tea, obviously, and I also occasionally greatly enjoy a caffe latte (or even on rare occasions a small cup of ordinary coffee with milk). Drinking one does not exclude the liking of the other at all. It’s the combination of the two that I find to be frankly disgusting. Coffee flavour has no business being in my tea and vice versa.
So you can see why I’m concerned, yes?
However, it was shared with me by someone who meant well and thought I would find it interesting, therefore I’m going to have a cup of it anyway. I sometimes take a long time to do it and sometimes I end up not even posting about it, but when people have shared something with me, I always try it, even though I don’t believe I’ll like it. It’s the polite thing to do and it’s also a practice that has given me more than a few very pleasant surprises. For example, it was cteresa sharing a fruit-flavoured rooibos with me that led me to discover under which circumstances I can actually really enjoy a rooibos after having gone for years believing I didn’t like any rooibos at all. Now I’ve got loads of fruit-flavoured rooiboses.
Besides, isn’t this really the purpose of swaps? Exploring the things you would never in your life have tried otherwise? See you later, comfort zone!
So here we go! Tea that smells like thin coffee. It’s the chicory root, of course, that gives the coffee-y impression, not real coffee. I believe I’ve had blends with chicory in them before. I’m almost certain I have. I have clear memories of having tried it in a blend, but I can’t remember which blend that might have been or what I thought of it. I don’t, however, remember it as being awful. I think I would have remembered something on the lowest end of the point scale. This gives me confidence.
After steeping it’s much more cocoa-y in the aroma. The chicory is still there, but it’s dampened significantly by the cocoa, and the primary impression I’m getting now is freshly baked brownies that has just come out of the oven 20 seconds ago. The good sort of brownies, baked with loads of high quality chocolate rather than cocoa powder. It makes me want to bake again! Haven’t baked anything at all since before Christmas, but there are still lots of biscuits left and those need to go first. (Also, I’ve got an ice cream project I want to try first, now that we’ve got a freezer that is larger than a match box)
I’m just about to taste it now and I’m actually not even scared of it even more.
Okay, the chicory is fairly distinct in the flavour with it’s coffee-ish notes, but not directly off-putting. Just… I could have lived without the chicory, really. It also rather messes with the cocoa, making it not actually taste much like cocoa but more like an enhancement for the chicory. It doesn’t help that cocoa or chocolate in tea rarely truly works for me because my brain expects a completely different consistency which the tea can’t deliver for obvious reason.
I can vaguely pick up some earthy notes of the puerh base, but these are most prominent in the aftertaste. In the sip itself, however, I’m surprised to find that it’s the vanilla black that is actually standing out more. It’s sweet and slightly creamy, and in a strange way managing to be vanilla with being very vanilla-y in flavour. I think it’s the other flavours in this that are messing with it.
Although I mentioned that I’ve learned to drink rooibos, and lots of it, in recent years, I find I’m glad Bonnie chose the one without rooibos for me. I think rooibos would have added unnecessary confusion to the mix, and vanilla alone in rooibos never really did it for me as much as vanilla + fruit does.
I’m a little ambivalent. I’m pleased with the puerh and the vanilla black, and would have enjoyed the cocoa more if not for the chicory. But I could also really live without the chicory. Or perhaps not even entirely without it, but just less of it.
I can’t decide what I actually think of this. I suspect it could grow on me, though, if I made sure to have it another couple of times in relatively quick succesion.
Later addition: I wound up taking the rest of this one with me to drink at work, for which it proved to be eminently suitable. I could easily have continued with this sort of work tea for a while. At about the same time my colleague brought a small tin of Kusmi’s spicy chocolate blend, which I found somewhat similar to this one. Rating is large based on how this tea has helped me through many many work days.
From the queue
This is a tea that Bonnie shared with me, and it is also the first real tea post I’m writing in the new house. It was also one that Bonnie chose to give me, I think, with an eye on Project Africa.
Therefore I’ve spent some time trying to work out where Ajiri was on the map. Turns out Ajiri is a company name and not a place name. They have a rather lovely and informative website. The actual tea is produced at the Nyansiongo factory, which was made a LOT easier to find on the map once I discovered that I’d been spelling it wrong all along. The factory itself didn’t appear to be marked in, so I just placed the arrow somewhere in the middle of the town. The Nyansiongo factory is a cooperative of several small local farmers in the Kisii highlands.
There’s a veeeery strong and malty aroma here, which smells on the verge of turning bitter. I may have leafed it wrong after all. It’s CTC and I’m always very careful with those because they get strong so very quickly. I put less leaf in my pot than my brain felt like it was used to, but I still think I’ve got a super strong cup here. There’s also a smidge of that high-grown feeling in it, but that might actually be down to sheer strength. I am sitting here with a cup almost as dark as coffee after all!
GOSH! It is quite strong! It even has that sort of bitterness at the back of the throat that I get when drinking coffee. It’s not unpleasantly bitter or at all undrinkable, but it’s just a tad much. I would do a rare instance of milking it (I usually have milk in my coffee), but as it so happens, we haven’t currently got any milk until I’ve been to the shops, so I’ll just have to power through and try making a second cup with even less leaf. This is why I’m not a fan of CTC. It messes with my habits learned through a decade!
Now, if we ignore that hit of bitterness at the moment of swallowing, we’ve got a strong cup of tea here, which feels suitable for this time of day (morning). Until swallowing it feels very smooth, so if I had made it a little weaker I believe it would have been all-over smooth and lovely. It definitely shows some promise in that regard.
It’s hard for me to really analyse the flavour, though. It tastes like default tea. Quite a good body to it, but it’s a one-note deal all in all. I get the impression that this might be very good in blends, adding body to some lighter teas with more distinctive notes. I think this + not too fancy keemun, for example, would make a lovely blend.
The second cup felt, when I made it, severely understeeped and underleafed, but the result was much better. It is indeed very smooth but still with a lot of body. It’s less of a one-note default tea deal now, and has taken on leather-y, wood-y, malty notes and it finishes with a touch of high-grown-ness. I still think it would go wonderfully in blends, though.
Map reference: http://goo.gl/maps/ULUUD
(Awwwww, very purry and cute lap-Charm in a rare social moment. ♥)
From the queue
Project Africa is rather more slow moving than I had imagined when I started. Or perhaps I was just spoiled by Project Ceylon in which I had something like twelve samples to start with. However, Bonnie has shared two African black teas with me. I shared some of my Tanzanian black with her, so that’s how it came about.
The aroma is quite strong and wood-y and with more than a small amount of that faintly grass-y note that indicate a capacity to turn undrinkably bitter if not treated properly.
Ooh gosh, it’s a bit strong! Husband commented on the leaf as being ‘funny’. I’m not sure he considered what that actually implied brewing-wise. Still totally drinkable, though, so I’m pressing on.
It has a sort of funny ‘thick’ flavour. It doesn’t taste like puerh at all, but it’s that same sensation of substance to it. The overall impression of the flavour is at first sort of starchy, probably enhanced by the thick feeling. Or possibly the other way around, I don’t know.
With a slightly more careful sip (Ow. Hot.) I’m also picking up a vague hint of cocoa and a strong note of wood and grain. It reminds me rather of a good mid- or low grown Ceylon here. Galle, for example, which I rather enjoyed. Husband didn’t much care for Galle, so that leads me to believe that he probably won’t like this one much either. Which in turn means, because I can never seem to predict this, he’ll probably love it.
I think it’s quite nice. Good and strong and suitable for the morning. As mentioned, though, Husband did make it Extra Strength by accident, but I think I can see through it enough to imagine how it would behave with maybe half a teaspoon less of leaf, and I have attempted to rate accordingly. Rating, as always, is subject to sudden change.
Addition when posting: Having now had almost all the rest of the pouch with a more conservative sort of leaf dosage, I stand by the rating I decided on when the main part of the post was written. I’ve found that with experience it can actually be possible to see through an overleafed tea and imagine what it would have been like under ideal circumstances. Provided enough that the overleafing is not too severe. It doesn’t always work, but sometimes it does. It’s fun to try, though, and test it again later. This one turned out to be relatively predictable. :)
Also, I forgot to mention something about the geography with this one. It’s my first tea from Uganda, and it was grown quite a bit further west than any of the other African teas I’ve had at this point, not so far from Lake Edward. As you can see on the map, all the ones from Kenya were grown East of Lake Victoria, but on the same latitude as this one. I don’t know if that matters, but it should be the same sort of climate at least. The Tanzania and the Mozambique are much further South, further away from Lake Victoria than the Uganda is, but I still feel like I can see some similarities between all the African ones so far. They are all strong and they taste hardy. They are also very nearly all of them CTC which may have something to do with it.
Reference map: http://goo.gl/maps/2Ylx6
Bonnie shared this one with me. We’re fairly fond of LS in this household, but I don’t usually try very many different ones. Like with most things, I have a very particular idea of the perfect specimen, and I’ve already found that from AC Perchs. It’s just the right amount of smoke and just the right sort of strength for me, so I have little need to ‘shop around’ as it were. If I’m shopping somewhere else and we’re out of it, I’ll get one, but that’s really as far as my shopping around goes mostly. Nevertheless, when someone shares one with me, I’m hardly going to refuse it, am I? That would be silly.
I’m under the impression that this one is Bonnie’s favourite LS, and if I’m right in that then I suspect we have similar ideas of how the best LS should be, because it strikes me as similar to the one that is my favourite. I can’t remember if I shared some of that one with her. I hope I did.
The aroma is smoky and sweet and just about equal measures, and this goes for the flavour as well. Lots of smoke, but also LOTS of body. Lots, especially, of that sweet fruity note that nearly drove me mad the first time I discovered it in the ACP one. There’s a bit of a mineral note on the end of the sip, though, which I don’t think my usual LS has, but that’s really the only major difference between the two.
(Reposted this older review under the new tea heading for Happy Lucky’s online… this CTC is very inexpensive and a staple kick in the pants caffeine boost when I need a strong tea that tastes good! )
As soon as Andy puts the information on the website, i’ll review their new Ugandan CTC which is unique. I’m loving these new tea’s from small farms in Africa and Happy Lucky’s makes sure the sourcing is ethical!…stay tuned!
I was out and about, running errands and stopped in at Happy Luckys to meet up with tea guru Eric (who works at Happy Lucky’s) to taste some Pu-erh that I received from a Steepster friend. That review will be on my blog in a few days and is remarkable!
When we finished our Puerh tasting, I still wanted some tea! Our little delicate cups of gentle Shu were wonderful but now it was time to pour the big lady serious tea and get down and dirty.
I was sitting at the bar.
I wanted a pot of Lucky Tea House’s finest black tea. Now.
Sam looked at Eric and said under his breath, “How about the Kenyan Ajiri?…no, no, it’s too strong…well…maybe she would like it, she likes strong tea. What do you think?”
“Hum, Eric laughed, maaaybe, OK.”
Then they turned to me.
“Let’s do it guys, I’m that kind of gal, wild and crazy! Set it up!” I said.
First, Sam brought me a tin of the super-small black leaves
(they looked more like poppy seeds) which smelled salty and savory.
Then, the wet leaves which were smaller than coffee grinds were presented with a very malty, rich aroma.
Last the dark brown liquor which was very strong tasting, and I liked it! It wasn’t smoky or malty but tasted solid and a bit fruity. I sipped for awhile.
I then added some cream (I was told the tea was too strong to drink plain but found it to be smooth enough for me).
After drinking a full mug of tea, I ordered a ginger cookie to eat along with my tea. The taste of these two together was out of this world! I’m a bit of a ginger cookie, black tea lover. An addiction as a treat!
A great piece of information!
100% of the profits from the tea sales of AJIRI goes to pay for uniforms and books for orphans in Western Kenya! What a great way to
enjoy tea and help others!
Check out www.ajirifoundation.com
Asante sana (thank you very much!) http://flic.kr/p/dphd5h
Andy is the mixologist at Happy Lucky’s Teahouse and shop Manager.
Whenever I think about Andy blending new tea’s, I imagine the Sorcerers Apprentice http://youtu.be/mHTnJNGvQcA?t=3m3s . He’s Micky Mouse with an out of control wand. The music is building and the outcome appears to be heading for disaster. Miraculously, a ray of sunshine…a moment of brilliance and clarity and in the end, all is well.
I sometimes imagine other tea mixologists that we all know well here on Steepster. In my mind there are three standouts in particular… Giada de Laurentiis, Yul Brynner and Steve Jobs.
Can you guess which tea vendors match these characters?
For 6 days last week, I was in and out of a migraine on one side of the front my face. Finally, had to get out of the house so I went to tea.
Andy (the Sorcerer in my imagination) came out of the back room very excited that I had arrived at the shop. He had his coat in hand, ready to leave for the day. “Oh good, you’re finally here. I’ve made a batch of Harvest Moon Tea and I think it’s better than last year’s blend! I really want your opinion on it. Need to know what you think!”
Off came his coat with a flourish (not missing a beat). Displaying the smooth and elegant moves of a professional, Andy made me a big pot of Harvest Moon Tea, smiled broadly, waved goodbye and headed out the door (the doorbells jingling behind him).
The dry mix had smelled wonderful, the way apples smell when they’ve been soaked in apple cider, spices, vanilla and brown sugar.
(I’m a skeptic! Apple tea’s almost always had disappointed me.)
I waited for 9 minutes for the tea to steep and took my first skeptical sip (although admitting, the aroma was wonderful).
This was BY FAR the BEST Apple Tea I’d ever tasted! The flavor was the kind of vanilla spice, caramel apple desired in a prize winning Apple Pie.
I know what great Harvest Apple Pie should taste like, because I’ve won first, second and third prize in the Johnny Appleseed Pie Contest so I’m picky. Quality ingredients matter!
This week my son Aaron, turns…gulp…45! I mailed off a tea care package for his Birthday. Harvest Moon was one of the tea’s I sent to cheer him up in often-foggy-in-Fall San Francisco. He’ll love it!
As far as who Giada de Laurentiis is…well, maybe Stacy the kitchen wizard of Butiki Tea. Yul Brynner http://youtu.be/KlmCy4qGX_M (who’s the person we know without any hair?)…Garret, King of Puerh! And Steve Jobs, well…when I think of a contemplative person that comes up with new ways to educate, innovate and enhance tea appreciation…it’s David Duckler. It’s how I picture them in their tea guru kitchens.
I’ve already played with this blend as a base for puerh, added black tea when I want caffeine… and as it comes, Caffeine free.
After the storm
Thanks to all who sent me little notes of encouragement during the 1000 year storm in Colorado last week!
When you live by yourself, kindness is appreciated, especially when my daughter was across the river unable to get to this side of town and her phone and internet was down (poor thing)!
What you’ve seen in the news isn’t ever what is happening on the ground. Anyone who’s been in a major disaster knows what I mean.
The National News (even what you’ll see tonight with Brian Williams) will be all about Boulder, where less than 200 homes were lost. That is a horrible tradgedy!
I don’t mean to underplay what was lost in Boulder, but here in Larimer County we’ve lost 1500 homes, flooding is still happening out on the plains right now, 20,000 homes are damaged and rescue helicopters (the big ones that can carry 20 people) have been flying low over my house since yesterday.
Over 100 people are still missing here…and rescues are going on as I write this!
Bridges, roads, businesses are gone and farm animals will need feed…if not found dead. 13 Post Offices are gone, sewage plants gone. http://youtu.be/IfvfIEMZ0tg A Short from Friday before copters could get in the air for assessment (Monday was the first dry day).
This 1000 year storm is our Katrina.
Granddaughter Schey called… the phone service was on at the house, and internet so I invited her to tea at Happy Lucky’s and dinner at my house.
Some of the bridges over the Poudre River are open (but not all).
The sun was out, people were flocking into the shop for tea and to talk about the flooding.
I ordered this tea, knowing that Schey loves mint, and we chatted with all the people coming and going. Joe’s mom, Paxton from Firehouse Bookstore, and Maggie (a new tea slinger who lived in China).
When we finished our tea and visit we went to one of the candy shops for malt balls (needed for watching Derek with Ricky Gervais on Netflix). On the way back, we saw something new…which neither of us had seen before. A Hummingbird moth flitting around the flowers in a large flowerpot. It looked like a tiny hummingbird without a beak. http://youtu.be/Jn9zx1gHD6I
I’m mindful at the best and most challenging times of how blessed I am to have kind people in my life. People here on Steepster, kind people at my Tea Shop and a granddaughter who regularly checks up on me and meets me for tea.
If you get a chance to see the new Netflix series Derek, pay attention to the main theme which is kindness. It is charming and refreshing.
Enjoyable to watch with malt balls candy and Chocolate Mints (made some at home too) by the pot! (I’ve indulged myself!)
FYI To people who have sent me tea to review, I have been too distracted with the storms and not sleeping well. Weather alarms, helecopters and all… I couldn’t do a good job reviewing your tea… but will get back to normal soon with some rest.
You’ve heard a hundred zillion times that I’m allergic to rooibos and honeybush. They’re in the bean family which makes me SICK.
So what! Nobody else cares really UNLESS you’re my tea slinger friends at Happy Lucky’s Tea House.
Why? I’m a particularly annoying pest at the tea house because I ask them to create blends that don’t have rooibos in them.
Most tea companies do not make caffeine free, natural tea blends without my allergy specific ingredients ‘that taste good’. Usually they’re all about the same. Ginger, hibiscus, chamomile.
(A few companies do ok, but I can count them on one hand)
It’s not only the allergy concern, but I like to serve tea to little ones without caffeine too, and Andy (our Master Tea Blender) has been listening to my plea’s for rooibos free tea. Bless his sweet tea heart, he created Chocolate Mints.
Anyone who likes after dinner chocolate mints (and a little coconut) will adore this delectable blend.
This should be brewed by the pot.
The secret to the rich chocolate bar flavor is a long steep of 5-7 minutes extracting the goodness slowly from the cocoa hulls.
Coconut is sprinkled throughout the mixture, which adds a nuttiness
that is brilliant.
I add milk and sweeten just a bit for an even richer creamy, sweet, indulgent dessert!
Andy won’t mind me saying this, because he already knows how much of a tea nerd I am. But when I want to make this a blend with caffeine, I’ve added black tea to it…especially a pinch of cocoa malty tea like a the shop’s Black Pearl or other tea from my cupboard.
Great herbal for chocolate lovers who are tired of fake chocolate.