Silk Road Teas

Recent Tasting Notes

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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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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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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60

I’m not big on green teas, but for some reason, when I have a cold, green pearl tea is the only thing I can stomach. And it makes me feel better! Even if I don’t like the taste.

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77

Very light in color, earthy, and no astringency. I got this as part of the oolong sampler to give the oolongs a try— all part of my tea education. I’m not sure I’ll ever want an oolong tea for my “breakfast tea”, but it would be lovely later in the day.

Preparation
195 °F / 90 °C 3 min, 30 sec

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18

I just had to try the matcha from Silk Road Teas. I guess this matcha is drinkable but definitely not of quality. Dull in both color and taste. I used various water temperatures ranging from 160-175. I think this would probably would be best for cooking/baking so I might have to try that instead. For now, I will stick to Pure Matcha. =P

Preparation
165 °F / 73 °C

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93

This is an exceptional green tea. It has a lovely sweet, grassy aroma, very delicious and light. I like to steep for two pots, first pot about 1 min 45sec, and for the second pot I like to steep for a little over 2 minutes. I was using water temp of about 170-175 but I think I like it better slightly lower temp of around 165.

Preparation
165 °F / 73 °C 1 min, 45 sec

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66

The leaves are varied shades of deep green, with a sweet yet toasted grassy aroma. There is little detail, as the leaves are very light and very flat, which is kind of a disappoint, but they are full leaves nonetheless.

Steeping brings out more of that nice sweet toasted aroma, overpowering the grassy scent, which is less of a disappointment. The brew is a nice light jade color, with pieces of leaves floating to the bottom.

I like the subtleness of the grassy flavor, appropriately pulling to the backseat, allowing the sweet toasted flavors to come through.

There isn’t really much else to this tea. It is a very toasty green tea, with subtle notes of grass, but sweet, and toasted.

Preparation
190 °F / 87 °C 0 min, 45 sec

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94

Definitely a delicious green tea and at a great price! I’m going to order more! It has a good vegetal taste and slight sweetness. I use a Japanese tea pot, 2 steep sessions.

Preparation
175 °F / 79 °C 1 min, 45 sec

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100

Ever since seeing the excellent documentary “All In This Tea,” I’ve wanted to try this one and I finally got the chance when a local Chinese friend of mine brought some in to my shoppe for blending. During the aforementioned documentary film, renown tea master Gaetano Kazuo Maida does a public tasting of this specfic tea and describes the experience as “vegetal without being flowery, earthy, seaweed.” Well, he’s got a much more refined palate than I do but I get what he was saying. It’s definitely very, very vegetal and has a slight, natural sweetness to it that is refreshing. I’ve never tasted a tea so clean before. I got three lovely infusions out of the amount that was given and we’re getting together this weekend for more tastings.

Preparation
150 °F / 65 °C 3 min, 0 sec
Bonnie

Heard David Lee Hoffman on Sunday at the Rocky Mountain Tea Festival in Boulder. At least 12 Pu’er’s were served and a few Oolongs. We chatted a bit since we’re both older and went to the same University (San Jose State).

Bonnie

He get’s up your way I’m sure.

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86

one of the better black teas available at a reasonable price. this tea doesn’t have the tendency to get bitter like the more readily available blacks from India. not a complex flavor profile, but a dependably good cup

Preparation
200 °F / 93 °C 2 min, 45 sec

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75

Every time I drink this tea, the rating goes higher. This tea is really masterfully made: I love the minimalist tins it comes in, I love the look of the glossy green pellets in the tin, and I love the honeyed colour of the liquor. The taste is also fabulous: a deep, enigmatic, borderline smokey mouthful.

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

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100

One of my absolute favorite teas from Silk Road. It tickles my tongue with delicious subtle, sweet,smooth and grassy flavor. Sipilicious! _

My preferred steep temp is around 175 and preferred first steep is approximately 1 minute 35 seconds and a second steep for almost 3minutes. Total two steeps only.

Preparation
175 °F / 79 °C 1 min, 30 sec

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100

I’m typically a green tea lover, but this is one of my favorite Oolong teas! It has an excellent flavor, pleasant aroma. I usually have about 3-4 pots at the approximate temperature of 185 and 1-2 min steeps. Drank it multiple times daily, went through it pretty quick. Will have to order more. =D

Preparation
185 °F / 85 °C 1 min, 30 sec

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93

For whatever reason, I haven’t had jasmine pearls in a long time. They really are wonderful.

Preparation
175 °F / 79 °C 1 min, 0 sec
LiberTEAS

I love jasmine pearls. They’re one of those teas that I don’t have often enough, and when I do get around to having some, it’s such a delightful experience.

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93

I am very pleased by the scenting on this tea. It is an especially sweet smelling jasmine. The pearls are very pretty, like all jasmine pearls.
First steep at one minute and the pearls have barely started to open, and the tea is practically clear. I’m already confident this tea is going to yield several good steeps. The aroma of the brewed tea is lovely. First sip is full of delicate jasmine. Lots of flavor but thankfully not too strong. Again, it’s not just the typical floral jasmine but it’s sweet; like powdered sugar has been added. I taste that much more as the cup cools. There’s some vanilla in there too; the last couple swallows are very soft in texture.
2nd steep 1 1/2 min. Still pale in color, but maybe just a tish more green. The leaves are unfurled now and still quite fragrant. There are a lot of buds in there! No bitterness but not quite as sweet this steep.
3rd steep 1 min 40 seconds. Hasn’t lost any flavor.
I think these are my favorite jasmine pearls to date. I have a sample coming from Teavivre with their pearls, I’m eager to compare them!

Preparation
175 °F / 79 °C 1 min, 0 sec

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73
drank Yong De Mao Cha by Silk Road Teas
152 tasting notes

Another one that I’ve had prior joining Steepster and forgot to ever log. This is a good quality tea that delivers as it should for its age. It is floral a bitter with hints of sweetness under the floral tones. It is a young Sheng so it becomes really astringent and bitter as you continue steeping. I guess if you are willing to age it I can become a great one, for now its and Ok tea.

Preparation
Boiling

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