Mark T. WendellEdit Company
Popular Teas from Mark T. WendellSee All 67 Teas
Recent Tasting Notes
This tea brews to such a lovely, pale yellowish-green color. The aroma is vegetative, but the flavor is not quite as vegetative as I thought it would be. It does have a vegetable like taste to it (which is more like vegetable than grassy), and a hint of buttery sweetness to it too. This is an incredibly tasty cuppa!
I like this one!
I could geekily nitpick that it can’t be a Keemun unless it’s actually produced in Qimen County, but I’m not in a purist mood this morning. The fact that it was a Formosa-borne black tea was merit enough for sipping. Unlike Chinese Keemun, it doesn’t possess the bitter foretaste. In fact, none of its flavor characteristics match up with Keemun. There’s no sweetness and no “orchid”-like comparison. What it does offer is an aged pu-erh’s earthiness coupled with a Formosa oolong’s nutty and pinecone-like flavor. It’s no Keemun Gongfu or Mao Feng, but it still does pretty well.
The Breville One-Touch Tea Maker arrived today, so I gave this tea a whirl to see if I liked it better prepared in a different way…
Boy, am I glad I did! I really enjoyed this. Steeped it at 185 for three minutes. (Well, probably more like 3.25 or so as I messed it up at first and had to restart the cycle.) It tasted like a different tea. I could taste a slight, mellow hint of floral… something. It tasted a bit woodsy at first, then developed into more of an almost mossy taste. Doesn’t sound as nice written down, but I did enjoy it. I didn’t get to steep a second time, unfortunately, but will try again soon. Really nice and light tea.
The scents of smoke and pine are perfectly balanced, but still allow the flavour of the tea leaves themselves to come through. The leaves are large for a relatively mass-produced tea; even fairly coarse filters will prevent sediment from passing into your cup. The tea will not go bitter no matter how badly you overbrew it. Overall, an excellent cup. Keeps well; order in bulk.
This tea isn’t playing, it has cranberry! I tasted a touch of licorice. Very rich and strong in fall flavors and cranberry! I drank it iced, and it was so pleasing! I love teas with fruit flavors that are so juicy. This is it, my friend! If I could only find one like this with black current, I would be in tea heaven!
Thank you LiberTea for a yummy taste of this tea! This is truly a tasty cup!
I had this on a whim in the afternoon. I read up on it a little before trying. It apparently hails from the same region as Longjing. However, by the description, I expected a different flavor profile. And that it did. It was creamy, nutty, and quite vegetal…but the trifecta worked for the most part. When people think of green tea – and its strengths and weaknesses – this embodies those traits. But on the good side o’ the coin.
I think this finally convinced me that shou (cooked/ripened) pu-erh has its merits. Usually, I head for the sheng instead of its fishier sister, but this was a clean offering on dry sight alone. Taste-wise, it was earthy, woodsy, sweet…all things I don’t associate with cooked pu-erh. And it didn’t leave my stomach with a feeling of, “Why did I just drink that?!”
Delicious! The cranberry and orange taste vibrant and juicy. The spices are very mild and are more of an accent to the flavor rather than a strong presence in the cup.
The black tea is fairly mellow with a bit of astringency – slightly drying. Pleasantly sweet without any additions but I prefer it with a little bit of honey. Nice and autumn-ish!
I really love the aroma of this tea. The combination of the rose and the cranberry is enchanting!
Here is my full-length review of this tea:
Very nice. The cranberry is sweet and tart. There is a floral edge to this tea that is quite surprising and pleasant, and seems to curb some of the tartness to a very enjoyable level.
The black tea is rich and delicious.
Overall, the tea has a very comforting “autumnal” feel to it (which I’m guessing Mark T. Wendall was going for). I’m really enjoying this. I really like this one!
I was rather surprised by this green tea. Most Chinese greens have a grassy, fruit-ish lean to them. This, however, had all of the flavor benefits of a Japanese sencha – almond-like, buttery, and lightly sweet. Definitely one for brewing on the subtle side, though.
Everybody knows yerba mate has grand health benefits and wake-up properties, but it doesn’t really taste that good. Guayusa has about the same properties but with a sweet finish that compliments the leafy aspect. This tropical blend contains ginger and orange peel, and – frankly – the ginger dominates a little too much. The orange peel almost makes zero impression beyond scent. Thankfully, it’s still a good blend with a lot of the natural guayusa taste coming through when fused with the ginger. Think of this as a ginger blend with a dash of sweet leaf.
I am drinking this iced this evening… even though it’s a little chilly outside, I am finding it so refreshing as an iced tea.
The flavor is smooth and sweet. I like the overall lightness of this. The mandarin orange flavor makes the natural taste of the rooibos go down so smooth. Very nice.
This tastes much like a ‘precious eyebrow’ type but MUCH better tasting!
Another neat thing about this tea is that it’s a grey-green leaf when dry but when infused it brightens up to a REALLY vibrant green color…much like when you blanch a green vegetable…like Broccoli for example…and it comes out EXTREMELY bright green!? VERY neat leaf color!! Anyhow…
This smells almost slightly chewy for a green.
It has a tad of a vegetal aftertaste but not bad at all.
This is a very good, solid green and I like it!