Mark T. Wendell
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Recent Tasting Notes
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:
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.
I made a trip to my local health foods store and bought more of this assam tea. At 1.60 an ounce its cheap and also makes a very nice brisk full bodied cup of tea. I’m getting no bitterness and almost no astringency. This tea is not as harsh as some assam teas I have drank. Its a very smooth cup with a kick to wake you in the morning. I may buy a pound next time as the price drops to a buck an ounce. (I’m not sure why this is cheaper in Freeport than online, but it is.) This is one tea I can drink every morning with no regrets.
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!
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.
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!
This was a far lighter Lapsang Souchong than the usual campfire variety. There was even a welcomed floral presence I wasn’t expecting.