It's About Tea

Recent Tasting Notes

100

One of my favorite teas. I drink this daily. Expensive but worth every penny.

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100
drank A-Li-Shan by It's About Tea
9 tasting notes

1st infusion. 85c 2 min: color: pale green aroma: light vegital and toasted bread taste: lightly grassy no astringency slight tingle
2nd infusion 1:30s color medium pale green taste: astringent grassy-ness with hints of nuts

3rd infusion 90c 1m color pale green taste: light astringency and nutty

4th infusion 1:30s nuttiness has dominated.

i got about 3 more infusions out of it before it petered out.

Preparation
185 °F / 85 °C 2 min, 0 sec

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91
drank Dong Ding by It's About Tea
9 tasting notes

5g in dayi gaiwan

I managed 6 infusions of this tea honestly not the best dong ding i’v had but its well worth its price a good solid dong ding with nutty and creamy floral notes throughout the teas life.

Preparation
185 °F / 85 °C 1 min, 30 sec

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100
drank Jin Shuen by It's About Tea
9 tasting notes

Amount : 6.1g in Dayi gaiwan. 85c water.

First steep: 1m
Floral and lightly nutty in flavor a hint of maltyness.

Second steep: 1m
Leaves are starting to open up, more florals and a hint of dryness on the tip of the tongue a ghost of a citrus tang. very light toasted rice in there too.

Third steep: 1m
Nutty and toasty over the florals with a hint of dry citrus and on the extended finish you get a waft of leafy greens like spinach

Fourth steep: 1:30
Citrus and roasted nuts, dryness has not increased or decreased.

Fifth steep: 2m
Nutty kinda sweet almost lactose flavor.

Sixth steep: 3m 90c
Similar to above but a citrus twinge in the middle.

Seventh steep: 5m
Vegital with citrus backnotes

Eighth steep: 10m
Green and dry still got quite a bit of life left in this.

Leafs: Large with about 50% being attached to large stems.

Thoughts: A lovely light flavored Oolong that just goes and goes for ages and not terribly expensive.

Preparation
185 °F / 85 °C 2 min, 0 sec

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90

Wow this may be my first Darjeeling i’v had and so i cant say what this tastes like because i’v never had anything like it before. but i can say i really like whats going on in my mouth. and then there’s the smell this smells like Lemon and Honey very sweet aroma. one of the best black tea’s i’v ever had.

this was brewed gong fu style. 5g in a dayi gaiwan. i got 4 steepings out of it.

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

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66

the tea i have is a STGFOP from its about tea. but anyways here’s what i’v experienced with it gong fu style

Ammount: 5.2g in dayi gaiwan at 95c

First infusion. 30s

Dark dry slightly bitter lightly citrus a lot like a normal black.

Second infusion: 30s

Dark dry not terribly complex.

Third infusion: 1m

Lighter flavor but still dry. bitter walnuts

Fourth infusion: 2m

Significant flavor loss tastes creamy and still dry.

Final thoughts: Not terribly complex but a nice tea for guests who add sugar and cream to their teas they would likely be impressed with it. Could easily be a every day staple tea.

Preparation
205 °F / 96 °C 1 min, 0 sec

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66

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73

I found this tea lurking in the back of my cupboard, and it felt so appropriate for one of the first days of October. It’s a strong black tea, perfect for afternoon tea & cookies.

Preparation
205 °F / 96 °C 3 min, 0 sec

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