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Silk Road Teas

Recent Tasting Notes

78

Produces a very rich dark liquor with a smooth mouthfeel. There’s a lot going on in the flavor of this Pu-er. Almost too much I think. I have a hard time picking out anything unique about this tea, other than it has that usual “barnyard” smell. Flavor is roasty and smooth. I’ve accidentally let this tea brew for over an hour, and it never got bitter. I find that it doesn’t rebrew all that well, not because of bitterness issues, but it’s hard to get a similar strong flavor that comes with the first brew.

Preparation
200 °F / 93 °C 3 min, 30 sec

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84

Dark fine leaves produce a deep amber soup. Lovely sweet orchid notes. My sample disappeared too quickly.

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

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75

This is a gorgeous tea with long (1 1/2 to 3") leaf sets. Cups to a pale yellow/green soup with nice thick mouth feel and a fresh, delicate, but noticeably savory (umami) taste. I’m not getting the orchid notes.

I brewed it with warm/hot water (175F?) poured gently over 12 or so leaves placed base down standing straight up in a 4 oz. ball jar. 1st steep (45 sec) was all fresh spring with a bit of mouth puckering. 2nd to 4th steeps with increasing temp and steep times yielding very enjoyable cups. Final steep (#5) with boiling water and drank it right out of the ball jar with the leaves at the bottom.

It’s a delicate tea, and maybe a bit tricky to brew, but has the umami taste of a nice fresh green and the mouth feel of a silver needle white. I’m very satisfied with the purchase.

Preparation
170 °F / 76 °C 1 min, 30 sec

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It smells like water from boiled veggies, like asparagus, chard, and spinach. Not really my favourite tea smell.

My face is probably pretty ridiculous right now. I want to taste this tea, and give it a fair shot, but…

Yeah, ok. It’s green veggies and bean sprouts and it’s SWEET. Weird. I might get through 1/4 of my mug (I steeped it per Silk Road’s normal parameters, which is 1 tsp tea for 2 cups of water).

Umm, thank you, CrowKettle, for sharing this one with me. Definitely not something I’ll be buying myself, but green teas are always worth a try. I’ll be giving the rest of the sample to a friend to try.

Preparation
180 °F / 82 °C 2 min, 0 sec
keychange

Haha love it. It’s hard when you really want to try and say something redeeming about the tea but honestly can’t. But hey, you know what you don’t like.

Fjellrev

Weird, I wonder what it would be like to make stock with it for soup.

OMGsrsly

It might work for something like that Japanese soup where you pour hot tea over rice and other tasty things.

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93

Second sipdown today! Woot! This is one of my oldest teas, so it feels good to finally be removing it from my cupboard. But now I need to buy more genmaicha. Sigh.

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92

I love flowers. Everything about them. Especially the way they smell. I am the guy who literally stops to smell roses…so I am a sucker for good Jasmine. Silk Roads Jasmine pearls have a balanced dry leaf aroma. The Jasmine scent shares the spotlight with a notable “fruity” aroma, like berries or jam. The leaf looks consistent and is really more of a light brown with a striking white stripe that runs along the middle of the pearl. The brown may be due to the fact that Jasmine pearls, while technically green tea, often are slightly oxidized. This helps the tea to absorb the scent of the Jasmine.

The first steep, done with water about 176F, was very light. It tasted like sweet water. Very little aroma in the first cup. On the second steep, I upped the temperature to about 190F (sometimes I forget you can be a bit harder on Chinese greens) and low and behold, I got the depth I was looking for. The jasmine scent was balanced now by a nice “pull” of astringency. The hotter water really brought out the dry taste of the tea. I was trying to taste the actually flavor of the green tea, which is hard to do with so much of what you are getting being Jasmine. The tea itself, even before being scented, is high quality. It had a slight vegetal zing and a savory after taste. Nice.

Ok, so the tea really got interesting after the 2nd steep. The 3rd was the most balanced so far. The leaves, now very open, seemed to really give up the goods. A deep briny liquor and delicate jasmine aroma really worked together. The Jasmine in this tea is not cloying or over sweet as in some lesser quality teas. I liked that the tea and the scent were partners, and not fighting for the spot light. The 4th steep continued the trend and I even drank a 5th too. The color of the liquor was a golden chestnut and the pale green leaves continued to open.

I really enjoyed this…a sophisticated Jasmine pearl is hard to find in the sea of tea thats out there. Try this. You wont be disappointed!

Preparation
190 °F / 87 °C 1 min, 45 sec

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87

I like this tea, although it’s fairly mild. It has a little bit of the juicy floral flavor I like the best in oolongs of this type, without getting bitter or astringent. It has a lovely sweetness without being cloying. On the other hand, it’s not quite as flavorful as others of its ilk that I like very much. I get four steepings at 195 with out 3-4g in a medium gaiwan from it.

Preparation
195 °F / 90 °C 0 min, 45 sec

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78

I like wuyi. Vegetal,strong,and affordable everyday.

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87

What I had left of this tea was over a year old, so I decided to cold brew a big pitcher of it to use it up. That’s the main reason I don’t usually make my tea iced- it uses up a lot of tea leaves! This is a good thing however, when cleaning out the tea drawer. :-) I will update note tomorrow when I actually get to drink it!

Edit: Hooo-weee I made this a bit strong! Wow..these leaves had a whole lot of punch left!

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77

Not my favorite green tea, but good for everyday use. Very vegetal/savory.

Preparation
165 °F / 73 °C 2 min, 15 sec

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1

EW…backlog from last night.

This smelled alright dry, then I poured water over it and immediately it smelled like I was having dead fish shoved up my nose. I’ve never really noticed “fishy” smells to puerh, soooo I guess I’ve been pretty lucky. Something called Camel’s Breath probably should never be consumed. EVER.

I tasted it, which was a horrible move. It tasted bitter and quite honestly like what I would imagine dead fish and camel dung taste like together.

So threw it out, and went to rinse the infuser. One of my friends was two rooms down from the kitchen and asked why the house suddenly smelled like dead fish.

Please, save yourself and your friends, and never buy something called Camel’s Breath. It’s as horrid as it sounds.

P.S. – my infuser has been washed 4 times and soaked in baking powder/vinegar for a few hours and it still smells like death.

Preparation
200 °F / 93 °C 0 min, 45 sec
Tabby

You might have to break out the bleach for that one. :(

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78

Well, I bought this almost a year ago and mostly forgot about it until I found it in the refrigerator this morning. This still tastes fine to me, although obviously it is not at the peak of freshness anymore. Just a very light, sweet and vegetal green tea. See previous notes if interested.

Preparation
185 °F / 85 °C 2 min, 0 sec

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I did at least 5 to 7 steepings earlier today with this tea. I decided to finish it off by adding the leaves into my tea tumbler (t free) add a bit of hot water, waited a minute, then topped with ice.

Pretty good! I didn’t add any sugar and the pu’er is light and ends on a sweet note, perfect cold. Hopefully this unclogs up all the excess pizza I ate for lunch. Ugg.

Preparation
Iced

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Ty to Meeka for a sample of this from our Steepster meetup!

No steeping instructions, and Silk Road has this tea out of stock so there was no info there! Whatev’s, I can deal with it. 200F, quick steeps via gaiwan. However,my constant trips to the gaiwan is driving my roommates a little annoyed, as they are scrambling around trying to get ready for their LARP trip this weekend.

No fishyness or bitterness, earthy flavor ending with a little sweetness. Early infusions has a dark chocolate note mid sip. What I find interesting is how this tea can be super black in colour, but with taste with a good level of flavor and not blasting pu’er strong!

Preparation
200 °F / 93 °C

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88

Great everyday black tea. Full robust flavor with hints of grass. You can taste the climate in this tea.

Preparation
190 °F / 87 °C 4 min, 0 sec

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91

I’ve always been a fan of a good black tea in the morning. I especially love the Assam and darjeeling varieties. After reading the description from Silk Road Teas, I had to try it!

The description is accurate. This tea is excellent! You can taste the smokiness of the coal fire used during processing, and all the while keeping its rich black tea flavor. I keep this on hand for guests and that “special occasion celebratory” tea. I highly recommend it. It’s also very affordable.

Preparation
190 °F / 87 °C 4 min, 15 sec

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75

I find this tea very enjoyable. If steeped too long, it becomes almost savory in flavor. I’ve found that steeping this for just over two minutes at a lower temperature the flavor becomes sweeter and more vegetal, with hints of asparagus.

Preparation
170 °F / 76 °C 3 min, 0 sec

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75

Rich. That’s my first impression. The flavor feels rich.

It has that brown flavor of a black tea, those warm tones, but much less intense than the assams I tend to like.

Very mild astringency.

It has a slight fruit quality on the tip of the tongue, though I can’t place quite what. My brain keeps saying “it makes you think of black cherries” but it’s an impression the taste gives rather than a distinct flavor in the mouth. It’s a very lightly sweet but dark taste.

The black acrid edge that I like in black teas is there but again very light compared to others I tend to really be into. It’s just a minor accent to the warmer brown-and-cherry-impression flavor… it rounds it out pleasantly.

It’s a good play on the internet and drink while chilling out tea, IMO, lol.

I really like it. I bought it as I have had just a couple yunnan teas in the past and enjoyed them and hadn’t tried any new in a long time… actually a couple years, I think! I’m glad I did, this is likely to be a regular for me.

Preparation
205 °F / 96 °C 3 min, 0 sec

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96

My husband is throwing a rock band party. We are currently on our second pot of this tea. Those who have tried it like it! I feel this tea is a grounding factor in this craziness! :) at least for me, anyway.

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100

Dark, yet sweet with a robust after taste that lingers for a few seconds. Hints of almond shells.

Preparation
Boiling 2 min, 45 sec

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100

Smokey, bitter, punchey. Probably what tea super badass samurai are drinking in Kurosawa movies.

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80
drank Camel's Breath by Silk Road Teas
2160 tasting notes

Tea of the afternoon here; this is a pretty decent little tou cha – see previous notes for more info.

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