Mark T. Wendell
Popular Teas from Mark T. WendellSee All 62 Teas
Recent Tasting Notes
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.
Thanks to TeaEqualsBliss for this beaut.
A no-nonsense, simple, light green with a great natural sweetness. A very pleasant green.
Had some earlier today! YUM!
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!
This was ok. It says BOLD Leaf…I really don’t think it was that bold, but it wasn’t as harsh as some Pu-erh’s can be so I think it tasted nice. It’s wasn’t bad – it just wasn’t awesome either.
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 think that this tisane is really better iced vs. hot. When hot I can taste the woody flavor of the rooibos, whereas when iced, the rooibos flavor becomes less distinct and the orange flavor really pops.
It’s good either way, but I prefer it iced.
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 is better than I thought it would be! Sure, it smells just like you assume it would but this is a tasty flavored tea…juicy cran and the spices are just-right!
I doubled the amount on purpose BUT forgot about it infusing and infused longer than I should of but I will tell you this is VERY forgiving and quite good! VERY juicy mandarin and absolutely LOVELY! Ahhhhhhhh!
WOW! Cranberry! True Cranberry! Highly scented and tasting cranberry flavored black tea! Not as bitter as Adagio’s from last year! I really like this for this time of year esp
A nice standby tea! Full of flavor and a nice wake-up! See my other tasting notes on this one!
This was a far lighter Lapsang Souchong than the usual campfire variety. There was even a welcomed floral presence I wasn’t expecting.
YUM YUM YUM! I was not expecting such a delicious oolong. I have a feeling that this tea could provide a lot of diversity in taste. Since I had such yummy results using boiling water with Samovar’s Wuyi Dark Roast, I went straight for the boiling water first. Apparently it was a good idea. I love it! I think the boiling water intensifies the roasted flavor. The liquor is dark amber. The taste is smooth and certainly robust…very flavorful for a dark oolong. The roasted notes are very prominent. I’m also picking up soba and a light sweetness like mild honey. There is also an earthy stoutness. I think if this tea was steeped at a lower temp and time, that it would yield a much different result. Milder and perhaps a little sweeter with heightened notes of orchid. I’ll have to play around with it. As it stands now, this is a power packed oolong…and great for breakfast.
Thank you TeaEqualsBliss for such a fantastic sample! :)
Wrote a more eloquent review for future posting to www.itsallabouttheleaf.com. Okay, maybe not eloquent, but at least more wordy and full of adjectives and verbs and things and even a lame attempt at quoting Shakespeare. But at any rate, here’s the first sip:
My first experience with lapsang souchong was pretty disastrous—-reminiscent of sucking pork rinds—-so when I first opened this tea packet and the first whiff that hit my nose was souchong-like “smoke,” I was very apprehensive.
But, intrepid tea taster that I am, I persevered and was pleasantly surprised. The big, black loose leaves brew up a luscious, clear red-gold color. At three minutes with boiling water (again, I erred on the side of caution thinking this was going to be really strong) the smoke taste does lead the caravan, but the other teas in the blend add a little sweetness and balance.