Rishi TeaEdit Company
Popular Teas from Rishi TeaSee All 246 Teas
Recent Tasting Notes
Vanilla Bean Black—sounds absolutely delicious in theory. In actuality, it tastes like I’m drinking straight vanilla. Maybe this would be good with cream, but I take my tea black, so for me, it was completely undrinkable. I took two sips and poured the cup down the drain. Now I have a bag of tea I can’t even give away (I tried).
Flavors: Bitter, Vanilla
It is 7:00 pm and I was telling myself that it’s time for a cup of tea. Matcha seemed like the best idea and I do like this one. The manufacturer, Rishi, says that it should be brewed using 1 tbsp. per 8 ounces of tea but I like my tea to be strong, so I added a bit more than that. However, I may have overdone it because this time the tea tastes a tiny bit bitter and the last time I had it there was no bitterness at all.
I added a little stevia (being diabetic I don’t use sugar) and this made it better. There was a time when I would never have sweetened green tea, but I have changed. A lot of the old rules have gone out the window and I am a freer, happier person as a result.
Back to the Matcha Super Green. I can understand why they call it that because it IS very, very green and there is a super quality to it.
The bitterness was my fault and I love this tea.
This was the first Oolong that I have ever tried, and probably my first stone for comparison. The name sold me, and my taste buds freaked out when I first tried it. Was it a green tea? Black tea? Was I smelling a plumeria, or an orchid? And that roasted smell, that taste. What-is-this? From there on, it became one of my favorite teas.
Pretentious story line aside, this is a good clean tea with staying power. It’s lighter with a paradoxical full body, smelling and tasting like a floral forest. I’ll definitely have to try this one again, and do another review to see if the experience is different. I’d say it’s probably for some one who likes Oolongs and green teas, maybe for a newbie.
Flavors: Creamy, Flowers, Green, Roasted, Sweet, Wood
Tasting #1 – Steep Time 1 Minute
Very mild flavor, no hint of toasted rice at this point. The color of the tea is just a shade or two different from the original water.
Tasting #2 – Steep Time 4 Minutes
Good flavor from the tea, not too strong. The toasted rice is starting to permeate but the two flavors aren’t quite balanced yet.
Tasting #3 – Steep Time 6 Minutes
Finally, the tea and toasted rice is balanced in flavor. Very smooth and easy to drink.
Tasting #4 – Steep Time 8 Minutes
The tea hasn’t overwhelmed the toasted rice yet, maintaining its smooth flavor. No hint of astringency yet.
Flavors: Sweet, warm grass, Toasted Rice
I know this tea requires a much lower boiling point, but I prefer to steep all my teas at boiling and to leave the leaves in the pot until I finish drinking. I do multiple tastings to determine my preferred time to taste.
Tasting #1 – Steep Time 1 Minute
The tea has a slightly bitter flavor that I can barely taste over the heat.
Tasting #2 – Steep Time 4 Minutes
The tea has a mild grassy flavor, still a bit over powering but the tea is also just slightly too hot at this point.
Tasting # 3 – Steep Time 8 Minutes
The tea has a light grassy flavor and the temperature is just right. There is a definite sweetness in aroma and almost one in flavor. Easily my favorite steep time for this tea.
I did continue tasting after this point, but the flavors got stronger after this point from sitting in the pot for so long.
Flavors: Cut grass, Hay, Sweet
Drowning myself 6-26-15 #5
Being that this is a dancong, I was expecting some great dark oolong. While this oolong brews dark, and I did use water at 195f, this just did not bring out a strong taste. I drank this one during the morning at work today and it lacked flavor which was a little upsetting because I wanted something strong for the silly 11 hour shift I worked. It still had a nice flavor, just… yeah.
Maybe I need to learn to take teabags more seriously. I think I tend to go in with a casual mindset and not really pay full attention to the nuances. I couldn’t have told you what the added ingredients for this tea were without reading them on this page. I thought maybe it was pomegranate pieces from the tart and almost berry-like fruit taste. At first, it tasted alright. The fruity flavor and what seemed like a bit of spice meshed well with the earthy Puer, but the infusion was thin and I was curious to see how it would hold up with a more bold flavor so I steeped it a bit longer.
I imagine the Puer alone would have done well that way, but this made the tea way too tart from the fruit added in, so I didn’t enjoy this tea much after that point, nor did I feel like diluting it, as I felt like the fruit kind of masked the Puer flavor too much either way.
This tea was just run-of-the mill for a (hear comes the full disclosure:) snobby gongfu-style Puer tea drinker like me. Might be good for those who like western style blended teas though. It had a cozy appeal, just not the kind of flavor dynamic I enjoy.
Thank you, Rishi, for the sample, obtained at Midwest Tea Fest.
Flavors: Earth, Red Fruits, Spices, Tart
Had this in a teabag sample from Midwest Tea Fest. Thank you, Rishi.
This tea was very drying and reminded me why I don’t drink tea from teabags much anymore. I’m sort of surprised at my disappointment with it since it was whole leaf and not dust and fannings. The flavor was the typical malty, woody kind you’d get from English Breakfast, but the drying quality of this tea was something I couldn’t tolerate and I heard Anlina’s voice in my head “Life’s too short to drink bad tea”, and didn’t finish drinking it. Could have used some milk or sugar, which is a bad thing in my book if it doesn’t stand up on its own without those. It’s fine if it’s optional, but this tea needed to be masked to be drinkable for me. :\
Flavors: Malt, Wood
These leaves are dark and curly. Nice amber color. Wow! In the first few steeps in my 5 oz gong fu pot, the aroma is so great. Intensely fruity and sweet, and I’m happy that it leans more towards peaches, as opposed to the prune flavor a get with some Dancongs. There’s also a background of something else. Lychee, maybe. Around the fourth steep, the fruit flavor starts to back a back seat to the sweet honey notes, and I notice that though the flavor is starting to weaken, the leaves haven’t unfurled much compared to a lot of other Oolong I’ve had recently. It starts out strong and tastes great while it lasts, it bust doesn’t last very long.