Stone Leaf Teahouse

Recent Tasting Notes

54

OMG This is one of two puerh’s I’ve tried and /liked/ let alone tolerate… It’s very smooth, mellow, velvety almost, with a dry finish. No fishy-fungusy-sawdust taste like other puerhs I’ve had. This one is certainly earthy, but very good. I had it with a dish of eggs on salad with shredded cheese and it “made” my breakfast. Kind of a metallic, watery aftertaste, if that makes sense, when the food is gone.

Preparation
Boiling 2 min, 0 sec
nvnohi

I’m having this again this morning and I agree with my earlier statements. It’s very dark and smooth, still velvety, still a dry finish. :)

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93

This has that usual “light” taste to it, with the soft, slightly flowery hints and a little bit of a dry finish. Quite nice, a little sweet. I like. :)

Preparation
180 °F / 82 °C 0 min, 30 sec

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94

Delightful – as always from Stone Leaf Teahouse!
Full review on http://sororiteasisters.com/ on the 30th but here are the snippits:

Gui Fei Cha from Stone Leaf Teahouse is a more earthy tea but the honey note is one of the first things I tasted and the note that tends to linger along with the rose.

Gui Fei Cha has a wonderful note of bamboo, tropical rain soaked trees and plants, notes of honey and a slight spice note. And as for that bite as mentioned in the description, think of it like an astringency type of bite. Not bitter, but just this kick at the end of the sip.

With each sip I feel a little smile creeping over my face and by the time I am tasting the lingering notes that are left behind the sip, I am beaming.

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97

Thank you Azzrian for sending me some of this tea! I’m glad I’m finally feeling healthy so that I can start trying some of these marvelous teas you’ve sent me!

Oh this is good! I do love a good Golden Yunnan and this one is certainly just that. The sip begins sweet, with notes of caramel, cocoa and grape (yes grape!) that seem to intertwine to create a taste that is so very pleasantly sweet. By mid-sip, the sip transitions toward a more savory taste, with hints of pepper that prepare the palate for a freshly baked bread kind of taste … but not just any freshly baked bread. Imagine one of those artisan loaves, with the olives baked inside? Yeah… that! It tastes so rich and savory, and that hint of olive is so surprising and delicious.

Throughout the sip there is no sign of bitterness, and there is very, very little astringency (as in, it’s difficult to notice any at all) to this cup. This would be a great tea for those who generally avoid black teas for fear of bitterness or astringency, because well… there’s next to none. Just delicious, rich, smooth flavor. Amazingly good.

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84

Azzrian sent me this! Thanks so much!

This is very nice, subtly sweet, creamy, and mellow as well as comforting. As it cools it becomes a bit more brothy and a tad vegetal.

Pretty nice tea!

Azzrian

Stone Leaf Teahouse is pretty awesome! Glad you enjoyed it! :)

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93

Full review on http://sororiteasisters.com/ on the 10th of April but here are the snippets and also see previous review:

This Yunnan Golden Strand Spring 2011 from Stone Leaf Teahouse has the sweetest bready flavor. It reminds me of raisin bread, or fig cake. There is even a yeasty quality to the sip that makes it even more like a true gourmet baked good.

The mouthfeel of this tea is heavy but not thick. It fills the mouth and has a near creamy feel, but with all the sweetness it finds a way not to become syrupy. It has a clear finish.

Other notes worthy of mention are caramel, cocoa, fruit, hay, cane sugar, indeed it is a strange brew, but quite delicious.

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93

Are you really missing Verdant’s Golden Fleece? (edited thanks to Kittenna!) Never got to try any and fear you may never get to? Then get some of this!!!
Its not the exact same tea, and there are noticeable flavor differences but this is as close to it as you are going to get in my opinion!
Stone Leaf Tea is quickly becoming a new favorite tea vendor for me. They have excellent customer service and quality teas!
Granted nothing will replace my love for Verdant or their much desired Golden Fleece but there is no reason we can’t spread the love around!
This is a quality black tea!
There is a slight bit more astringency here than GS but it is not bitter.
I love the flavor notes of pepper, olive, and I also get a buttery mouthfeel.
Its quite pleasing and I plan to keep it around!

Veronica

Mmmmmmm. I am going to have to try this.

Azzrian

Its lovely – Verdant’s is still better though I just don’t want to hype it TOO much but its as close as it gets!

Kittenna

Golden Strand? :P Golden Fleece!

Azzrian

Uggg THANK YOU I will edit haha

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90

Thank you TeaEqualsBliss for sending me some of this tea. It’s fantastic!

I love this tea. It has some striking similarities to a Darjeeling, but, with a fuller body and a more robust flavor overall. Hints of wood, cacao, honey and flower intermingle. A dry astringency toward the tail, and a lightly sweet finish that lingers.

Very enjoyable … one of those teas that I’d love to have around to enjoy on a day when I want nothing more than to just sit back and enjoy tea. (Which is… pretty much every day)

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88

A light, buttery infusion. This is a spring harvest and even in this late month I can taste the new growth, still fresh in this rolled oolong. More energizing than grounding. Golden yellow in the cup. Big leaves (for a spring Ali Shan) in mostly full leaf sets with sawtoothed, red edges. Lots of infusions for this one.

Preparation
205 °F / 96 °C 1 min, 15 sec

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91

AWESOME Hot or Cold! Very nice!
The leaves are a little more brown that other Bai Hao’s I have seen but the aroma is very fresh and crispy-sweet!

The flavor makes my mouth water and it near juicy but ever-so thirst-quenching! There are creamy notes throughout that are really nice, too!

I’m a FAN!

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89

SIPDOWN #3 for today…
Creamy, honey, cocoa…YUM…see previous notes…
Sorry to see this one go…

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89

This is my first tea taste of Stone Leaf Tea and I’m very impressed!

The aroma is a little bit of honey and a little bit of sweet wood paired together.

The post infusion liquor color is a lighter to medium brown.

There are slight hints of a darjeeling taste to it but as the product description notes – it HOLDS IT OWN – it’s different from that stereotypical darjeeling taste. It’s a combo of a mellower black tea taste with a slight bit of darjeeling black – add in specks of sweet woodsy flavors, honey, and a creamier-malty type taste. The after taste is smooth and semi-sweet, too!

This is comforting! I like it!

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97

All the sweet milky notes of this tea have bloomed while its bright, Sharp initial flavor has mellowed. This remarkable tea is one to cherish and savor for repeated enjoyment.

Preparation
Boiling 1 min, 0 sec

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97

This highly floral but creamy and a lingering sweet oolong is an emerald cup of fresh gold to be sipping on in this part of the world.

Preparation
200 °F / 93 °C 1 min, 0 sec

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99

I’ve never had tea this fresh before. It was harvested on March 15th and I tasted it for the first time on April 4th! This freshness is indescribable. The aroma is almost overwhelming while the liquor is almost clear. The flavor is like fresh baby spinach with a cashew undertone. I don’t have many words, this is just wonderful and I’m going to enjoy what little I have until I can get more.

Preparation
160 °F / 71 °C 0 min, 45 sec

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98

I just had the fresh batch of this and it’s wondrous. it’s flavor is so crisp and complex. the first taste is like a spring mountain stream coming through the ice followed by a sweet, almost melon kind of flavor, followed by a hint of buttered toast that warms the tongue for the finish.

Preparation
200 °F / 93 °C 1 min, 0 sec

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91

A delicate but full bodied flavor with more buttery overtones than the usual taiwanese florality. Not quite as good as the Li Shan but still a spectacular tea that I’m hoping to drink more often

Preparation
195 °F / 90 °C 1 min, 15 sec

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93

A dense stick of puer that hold a surprisingly sweet flavor. the light purple infusion is only a little woody followed by a pear/mango sweetness. I want more

Preparation
Boiling 0 min, 30 sec

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95

My second encounter with this tea was far more successful. I think it really stands out when compared with other Taiwanese oolongs. for me this tea is far more hearty, nutty, and buttery than any other Taiwanese tea. the typical floral notes or only slight and just in the aroma and the first taste on the tongue. the rest of the flavors surround my tongue like a warm towel of delight.

Preparation
195 °F / 90 °C 1 min, 15 sec

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95

My first sip of this came on the 5th or 6th infusion do it may not have been the best brew example. my second taste however was much more pleasant. while the first flavor that hits your tung(ha) is that crisp taiwanese florality, i expected a sweetness similar to the other rolled oolongs. such was not the case. instead i was treated to a warming vegetable quality that made me describe this tea as squash blossoms. quite buttery and even a little nutty.

Preparation
195 °F / 90 °C 1 min, 15 sec

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88

I had one sip of this from a friend. It was awesome!!!!
My friend is like “I love this tea, it’s so mellow” – she’s not really into tea
Turns out that “mellow” means buttery and soft.. man, I need more of this tea!

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94

I know why they call this “milk tea”. It has a creamy texture that I usually associate with a high-quality Korean green or Anji Baicha, but with the fruity taste of a first-class rolled spring Oolong. Nice and sweet with very little dryness. The wet leaves have a more robust aroma than the liqueur: more like a deeply aromatic plum.

Preparation
200 °F / 93 °C 1 min, 30 sec

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