Ku Cha House of Tea

Recent Tasting Notes

90

Although technically not a tea, this is my favorite fruit blend I have had. It is a bit sour, but pleasantly so. You can taste the cherry, but I don’t particularly taste the vanilla. If you add a lime, it increases the the score from 90 to 95….Simply amazing!

Flavors: Flowers, Fruity, Herbs, Pleasantly Sour

Preparation
170 °F / 76 °C 3 min, 30 sec 1 tsp 8 OZ / 236 ML
Bonnie

Ku Cha is a nice little tea house. By the way, the Rocky Mountian Tea Festival is at the Dushanbe on August 2,3. I’d go on Saturday when you can taste tea free with the vendors. The tea classes are $15 and the Oolong class is good. (I’m going to try the Indian tea this year).

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100

One of my favorite dessert teas. Strong, creamy, delicious. Reminiscent of a chocolate, vanilla, coffee stout. Excellent with milk. Great shelf life for premium loose leaf black tea.

Flavors: Dark Chocolate, Vanilla, Whiskey

Preparation
205 °F / 96 °C 5 min, 0 sec 3 tsp 12 OZ / 354 ML

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80

Ku Cha creates different chai blends for each season. This one I believe is their house chai for the autumn. An excellent spicy chai blend. Amazing shelf life. Great with a splash of almond milk.

Flavors: Caramel, Cardamon, Chestnut, Cinnamon, Clove, Ginger, Spicy, Vanilla

Preparation
Boiling 6 min, 0 sec 3 tsp 12 OZ / 354 ML

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65

Spicy and astringent. Playful on the palate. Stores well but smells like licorice if stored in the same tin for too long. Best on the first steep.

Flavors: Autumn Leaf Pile, Clove, Licorice, Sawdust, Spices

Preparation
205 °F / 96 °C 5 min, 0 sec 3 tsp 12 OZ / 354 ML

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90

Love this tea – hot or iced. Fruity and refreshing. Like a breath of fresh air on a warm, breezy summer day. Good shelf life for premium loose leaf green tea. Can be re-steeped but best on the first try.

Flavors: Brown Sugar, Dried Fruit, Frosting, Jam, Pastries, Strawberry, Winter Honey

Preparation
155 °F / 68 °C 2 min, 0 sec 3 tsp 12 OZ / 354 ML

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95

One of my favorite summer black teas so far. Strong, fruity and is playful on the palate. I prefer mine iced. Great shelf life for premium loose leaf.

Flavors: Berries, Dark Wood, Perfume, Raspberry

Preparation
200 °F / 93 °C 5 min, 0 sec 3 tsp 12 OZ / 354 ML

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100

One of my all-time favorite teas. Good in morning, noon or night. Makes an excellent dessert tea; is great with milk, sugar, or by itself. Strong, aromatic vanilla and bourbon flavors. I drink a lot more of this tea during autumn. Great shelf life.

Flavors: Brandy, Brown Sugar, Cherry Wood, Creamy, Dark Chocolate, Vanilla

Preparation
200 °F / 93 °C 5 min, 0 sec 3 tsp 12 OZ / 354 ML

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70

My allergies this past spring were outrageous. Got this tea and drink it even when I’m not feeling inflammation in my sinuses. Very relaxing and slightly medicinal in flavor. Great shelf life. Can be steeped multiple times. Suggest a double walled glass to watch the flowers expand.

Flavors: Dandelion, Honey, Lemongrass, Pepper

Preparation
Boiling 7 min, 0 sec 3 tsp 12 OZ / 354 ML

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70

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75

Was looking for a grassy green and stumbled on Bancha. Is a good afternoon tea; rouses the senses. Slightly toasty for a green, but is very relaxing. Decent shelf life for premium loose leaf. Can be steeped multiple times.

Flavors: Sweet, warm grass

Preparation
155 °F / 68 °C 2 min, 0 sec 3 tsp 12 OZ / 354 ML

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80

Think of bight, sunny, breezy days. This tea is like a citrus breeze in your mouth. Originally bought this tea to make sun tea. Makes an excellent iced tea or ice cubes for a citrusy iced green tea. Short shelf life, but is expected of premium quality white tea. Beautiful color when steeped.

Flavors: Citrus

Preparation
140 °F / 60 °C 2 min, 0 sec 3 tsp 12 OZ / 354 ML

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70

Not a huge fan of jasmine teas as a general rule but was pleasantly surprised by how light of a taste the leaves produced. Can steep multiple times, best on second once the pearls are fully unravelled. Is rather expensive, but what kind of jasmine pearl loose leaf is inexpensive? Stores well for a green tea.

Flavors: Grass, Jasmine

Preparation
160 °F / 71 °C 3 min, 0 sec 2 tsp 12 OZ / 354 ML

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85

Probably my most favorite green tea thus far.
Grassy, bright. When steeped produces a neon green color. Premium quality loose leaf. Can steep multiple times. Drank this tea like it was going out of style, which is good because it has a shorter shelf life.

Flavors: Freshly Cut Grass

Preparation
155 °F / 68 °C 2 min, 0 sec 3 tsp 12 OZ / 354 ML

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99

A premium oolong that I splurged on and promptly shared with a friend. It has a warm, golden color and smooth, slightly sweet, taste.

Preparation
170 °F / 76 °C 2 min, 30 sec 1 tsp 1 OZ / 44 ML

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90

I’m trying to make some progress on drinking some of my tea collection. I bought myself some special teas to celebrate graduating from college last Friday and my shelves are on the verge of exploding. I have so many teas to drink! Many of them aren’t even opened, but are just waiting until I drink a bit more and make room. I have a little bit of this Milk Oolong sitting around and it would be nice to finish it off sometime soon.

The scent of this tea is buttery, green and floral. It smells like a typical milk oolong, if I am to be honest. Sipping… oh, I like this one. It’s sweet, buttery and very smooth. I like how the floral notes are toned down a little so the buttery character can take center stage. This one is delicious! It lacks some of the peachy notes that I can sometimes get from other milk oolongs, but I am loving the simplicity of this one. The sweetness is so very nice.

Well, now I’ve gulped down this cup and find myself wanting to save what leaf I have left. It’s always a nice surprise when you aren’t expecting to enjoy a tea that much and end up loving it instead. Mmm.

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So so so good!!! I resteeped it a million times.

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71

Yum! This tea is a winner in my book. I love the buttery, vegetal sweetness and the mellowness of it also. It’s not my first choice for winter teas, but I could definitely drink this regularly during warmer seasons!

Preparation
205 °F / 96 °C 2 min, 15 sec

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Ah once trahd this tea on a plane trip to Boston. Ah used bawlin’ water an’ just let it sit in mah travel jar. It got too bittah for meh. So terday, Ah be trahin’ it again. Terday, Ah be usin’ bawlin’ water again, but Ah be controlin’ dat durr dose and steep tahm.

Dose – 1tbsp/6fl/oz
Steepin Tahm – 1st, Ah give dem leaves a quick rinse so Ah cud let dem open up. After dat, Ah give a 20sec steep tahm. After dat, Ah pour out the brew after 5 seconds or less, and Ah gradually add tahm after each steep as needed.

1st brew — milky taste, heavy body, notes of cinnamon cuz ah accidently stored it for a few months in a cinnamon bark container. Surprisingly delicious.
Ope, Ah ran outta tahm, Ah’ll get to tasting notes for doze udder steepin’s latah.

Happy tea drinkin’ ter y’all!

Cheers,
Le Teavangelist (et oui, je parle un peu de francais)

Bonnie

Ku Cha is a nice Chinese Tea House, good service and some decent tea. I took some of my favorite tea’s there during the Rocky Mountain Tea Festival and shared with the tea shop staff. We had a great time tasting together…and I could see how much they loved tea also. (Opposite experience the three times I went to the Dushanbe!)

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What’s left of these leaves at my house is in the “slurp it before it passes on” category…but still not a bad morning tea. Since the leaves are losing steam, I used plenty and steeped long, and it’s still smooth and mild. No milk. Do you use milk with your keemuns?

TheTeaFairy

Hahaha! I’ve been sipping a lot on «slurp it before it passes on» category myself lately!
I rarely put milk in anything… I think most keemuns I’ve tried would handle milk very well, definitely breakfast tea. But I prefer having mine au naturel :-)

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This jar of looseleaf had been so woefully neglected I figured it wouldn’t be good for much but iced tea. First time I’d ever tried sun tea with looseleaf, but it worked pretty well—steep, then strain. Made a nice, deep drink with that wet burlap/grainy flavor typical of Keemuns.

Azzrian’s review of molasses-y Sinjahara yesterday inspired me, so I heated some of the cold brew and added a half-teaspoon of molasses to it. Tasted a little stewed after all the mistreatment, but in a good way. Keemun and molasses are a good pairing if you need a stick-to-your ribby cup.

MsWhatsit

I’ve not tried molasses in tea before. Sounds interesting.

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Rain!
Not just teaser sprinkles that make the sidewalk sweaty, rain with a little friendly thunder that lasted off and on last night. (I can just hear my mom singing “Showers of Blessing” right now :)

I always associate Keemuns with rainy days, and this was the first one I put my hand on. It’s extremely light for a keemun—the stereotypical Keemun dark, wet burlap taste is barely detectible. This morning, it was compounded by my rush to get it steeped so I could sit outside and smell the dampness. This one needs a full 4 or 5 minutes to squeeze out its whole personality.

Still and all, it’s a lovely morning. Hope some showers of blessing fall wherever you are.

K S

We appear to received some showers of blessing last night as well. After church we drove 25 miles or so to the Texas Roadhouse (Mmmmmm ribs) and there were actual puddles in the planting beds.

Bonnie

How did you get Ku Cha online or did you come to Colorado? Their tea house is wonderful! I was in there last weekend and just to taste a puer I was interested in, they took me to taste it at a gonfu table and did a whole pot free. I didn’t like the puer very much but ended up purchasing a different one. They even have an area where you can custom blend your own tea by yourself.

gmathis

Received as a gift last summer. But I believe that sounds like a wonderful destination to add to my someday-when-I-can-travel wish list!

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Haven’t had this for a while. Still, I believe, the mildest Keemun I’ve ever sampled. A little sweetness at the forefront, but less of the grainy taste I associate with Keemuns. Still pleasant, and next time I’ll see if it can hold up to a little milk.

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