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Tealux

Recent Tasting Notes

drank Strawberry Kiss by Tealux
579 tasting notes

The oolong in this blend is too green for me. I would prefer an oolong that has been oxidized more.
The strawberry in this is really nice, but not enough of it. The floral in the green oolong shoves the strawberry into the background.

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70
drank Angels Falls Mist by Tealux
680 tasting notes

Grabbed a second cup of this before it’s all gone. Apparently my mum has taken a liking to it! I’m still amazed by how little this tastes of rosehip and hibiscus, and how clearly the lemon/strawberry flavouring comes through. It might well be sadly missed!

Preparation
Boiling 4 min, 0 sec 1 tsp

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70
drank Angels Falls Mist by Tealux
680 tasting notes

For a fruit tea heavy in hibiscus and rosehip, this is surprisingly good. They’re usually two things I’m not fond of, but they don’t come across ridiculously tart and sour. This actually takes a while to colour while brewing, instead of turning an instant dark red. I guess that’s a good sign!

To taste, it’s the lemon that comes out first. It’s not too sour, just a touch, and has a beautiful, fresh, bright, citrus flavour. The strawberry is sweet and juicy, and develops largely in the aftertaste once the lemon has faded. It leaves me with the lingering impression of pink lemonade.

This is pretty good as is, but I might try it with a little sugar or honey just to see what that does. I’m pleasantly surprised, though — I wasn’t expecting a lot, and it turns out this is one of the rare fruit teas I can get behind. A good spring/early summer choice!

Preparation
Boiling 5 min, 0 sec 1 tsp

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65

Another milk oolong, this time the same variety as the one I previously tried. Again, this one is unflavoured. it’s delicately milky, and has a creamy, vegetal note. It’s easy to believe it’s been steamed in milk water! The oolong is a major part of the taste, with the milkiness swirling around lightly. It’s slightly mineral, but on the whole rather light and delicate in flavour. It’s sweet and floral by turns. I have to say that, while I like this better than most oolongs, it didn’t knock my socks off. I think flavoured is the way to go for me with oolongs in general, although this one could be nice when a quiet, unassuming tea is called for.

Preparation
180 °F / 82 °C 3 min, 0 sec 1 tsp

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70

In appearance, this is very similar to the Margaret’s Hope darjeeling I tried last night. Predominantly dark (black) leaves, with a very small number of silvery buds and green leaves. To taste, though, it couldn’t be more different. This one is a blend, and actually reminded me on first sip of a wuyi oolong. It has a deep, dark, earthy, mineral flavour with a heavy muscatel grape note, and is lightly astringent. It’s as unlike yesterday’s as it’s possible to be. The liquor is a pale peachy gold, but the flavour is strong and fabulous, completely contradicting it’s pale, light appearance.

This tea actually has characteristics I’d expect to find more in a second flush, but there you go. An interesting taste (and comparison!) experience.

Preparation
Boiling 2 min, 30 sec 1 tsp

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65

This is the second milk oolong I’ve tried, and my second positive experience with this kind of tea. It was actually milk oolong that made me reevaluate my opinion of oolongs more broadly, and what a good thing that’s turned out to be!

This one is unflavoured, and is far more subtle than the David’s Quangzhou I first tried. It’s milky, but not over sweet or artificial. The main flavour is a mildly vegetal, mildly mineral green oolong. It’s a very light flavour, with a pleasant silky creaminess. I wouldn’t say it was outstanding, but it’s pleasant enough in my limited experience. I won’t have trouble finishing the bag, although I was expecting more from the flavour than I ultimately got. One to revisit another time.

Preparation
180 °F / 82 °C 3 min, 0 sec 1 tsp

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70

This is the second year of first flush darjeelings I’ll have tried. The dry leaf is quite dark overall — there are some silvery buds and green leaves, but not the high proportion some first flushes have. The scent is clearly fruity, though, with a strong muscatel note. It’s like summer in a cup!

I gave this 2.5 minutes in boiling water, which is slightly less than recommended. The resulting liquor is a peachy gold, with the same muscatel note found in the dry leaf. To taste, I can detect notes of stone fruit (peach, apricot) in the initial sip, followed by a floral flavour that’s almost perfumey. It’s rounded out with the development of the characteristic muscatel flavour, and is very slightly astringent.

On the whole, it’s subtle and juicy, and makes for a refreshing drink on a warm spring evening. Darjeelings are definitely something I’ll continue experimenting with — my enjoyment of them hasn’t waned yet!

Preparation
Boiling 2 min, 30 sec 1 tsp

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80
drank Strawberry Seduction by Tealux
53 tasting notes

Still no strawberry from this one. It has the slightest bit of mint. Overall, just another chamomile. However, that’s what I need tonight :)

Preparation
Boiling 4 min, 0 sec 2 tsp 16 OZ / 473 ML

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78
drank 1980s Liu Bao Guangxi by Tealux
4041 tasting notes

puerh from this morning courtesy of dexter not a lot to say about this one beyond it’s really earthy and not quite the sort of puerh I love. it was tasty, but the earthiness was a little overwhelming in the initial steeps. It mellows out!

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I’m not usually a fan of flavored Tealux teas. This would be an exception. I LOVE this. Awesome. It’s dark oolong, it’s chocolate, it’s strawberry – not really getting the mocha, but I’m in a forgiving mood.
Yep I will restock this one – it just works in every way for me.

Amariel

Oooooooooh…

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77

Vegetal tone. Medium-thick mouthfeel. Oceanic note. Sweetness in aftertaste. The aftertaste has a not reminding me of a milk oolong.

Thanks to Kittenna for sharing!

Preparation
195 °F / 90 °C 3 min, 30 sec 3 tsp 13 OZ / 375 ML

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66
drank Tulsi Morning Dew by Tealux
103 tasting notes

Not the best tulsi tea I’ve had but it’s okay. I can’t seem to pick up the lemon verbena or lemon grass, the two things I was looking forward to in this tea. The tulsi is a very strong tea and it dominates any of the ingredients added to this. Still, it makes a pleasant cup of tulsi tea.

Preparation
Boiling 5 min, 0 sec

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81

More citrus today please! Also in a Japanese mood which could be because I’m watching anime.

This tea has a super strong scent, specifically orange, lemongrass and eucalyptus. Very refreshing and I certainly agree with the ‘cooler’ side of the name. Unusual scent but wonderful. Lost my train of thought now, I have a blackbird nest in my guttering which I’m happy to keep since it’s not doing any harm, well my cats look out the window and start chattering their teeth. How to explain chattering to those that aren’t sure, it’s like meowing but without sound and their mouth moves up and down a lot like they are trying to speak. I can’t help but laugh when they do it. This warrants a Youtube video. https://www.youtube.com/watch?v=Crfm0gbSNZg

Once steeped the tea is red/orange in colour with a toned down but still potent orange and eucalyptus scent.

Flavour wise It’s sweet, slightly tart/sour, herbal and citrussy. Also has a creamy after taste. The first instance is hibiscus and orange peel which quickly fade into a sweet and strong citrus with refreshing tones and a creamy lemon grass after taste. Though I’m not a huge fan of eucalyptus I find this blend covers it’s thickness very well, it’s present but not overpowering. Also the orange though present is not thick or stodgy in any way which works well to tone the lighter ingredients in together.

Not all ingredients are noticeable so don’t let the likes of beetroot or carrot flake scare you away.

I really like this one, could drink more of this. My sample gave me two large pots worth of tea so I have one remaining which I may have after dinner, I’m sure my husband will like this one too.
I will be ordering more of this next time.

Preparation
185 °F / 85 °C 3 min, 15 sec 3 tsp 20 OZ / 600 ML

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87

dexter sent this to me and uh it was what i managed to sip on most of the afternoon. this was a really tasty one….and something likely to end up on my list again when i order from tealux again. Dexter keeps finding little happy spots with them that i like. This might be one for you to try out cavo!

Dexter3657

In general I’ve been happy with Tealux’s straight teas (flavors are hit and miss for me). Happy that you liked this one. :))

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79

My last tea of the night and it’s spicy orange, not sure why I wanted spice but I suppose I see it as more of a night time tea. I’m very nervous as it’s my first driving lesson on Friday, booked and paid for so it’s happening…frightening thought though.

I smell cinnamon and orange at equal levels of medium strength. The long steep was due to me eating an Oreo ice cream cone and forgetting about the tea, though by smell it has not stewed.

Flavour wise I can taste the warm yet sweet and spicy cinnamon infront of sour yet also sweet orange that meld in the after taste. Very cinnamon heavy but I love that in a tea, as long as it’s not too powdery and dry (which this one isn’t). Again despite the long steeping time it tastes very good, not astringent or foul in any way. Nice to know this tea is forgiving. Honestly this tastes pretty much as you can imagine, it’s nice but not original or special. Still I do like this one a lot.

Preparation
Boiling 8 min or more 3 tsp 20 OZ / 600 ML

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91
drank Gyokuro Ureshinocha by Tealux
507 tasting notes

Knowing that this was a sip-down, I was very careful in my preparation of the final small pot of Tealux Gyokuro Ureshinocha. Cooler water, short steep. It’s perfect: smooth and satisfying with no bitterness whatsoever!

Now out of my cupboard but on my wishlist.

Preparation
160 °F / 71 °C 1 min, 0 sec 2 tsp 10 OZ / 295 ML

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drank Climber's High by Tealux
579 tasting notes

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94

Thank you so much Sheherazade for sending me this lovely Oolong.
This is a delicious Milk Oolong but I am a huge fan of this type of type of teas so it may biaise a little my opinion…no it doesn’t !

Pretty pale yellow liquor so typical of milky Oolongs.

This one is less strong on milk and butter notes than several others I had and it is interesting as the flowery notes are emerging on the top with a mellow flowery texture.

It doesn’t beat my dear Theodor Milky Oolong but it is very very nice tea in a different category.
Delicious.

Preparation
195 °F / 90 °C 5 min, 0 sec

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70
drank Shalimar by Tealux
1190 tasting notes

From the queue

This is the first Try from the EU TTB, round 2. There are so many things in this box that I need to try, and I’ve still got things from the first round that I haven’t posted about yet. Heck, there are things from the first round I haven’t even tried yet!

But I’ve received the second round today and so it must take priority.

I was dithering about this one, so I thought it would be a good place to start. I don’t know what aronia berries taste like at all, I’m indifferent to mango-flavoured teas and I’m on the fence about rose. So I don’t actually know why I’m even tasting it to begin with. Rose is… well, it’s floral, but it’s not downright unpleasant like jasmine is. I can’t actually work out if I like it or if it’s one of those flowers that are just too… floral. In general I tend to avoid floral things as much as I can. The attraction here is erm… Why am I tasting this at all? peers at cup

I can easily smell the oolong. It’s a dark roasty one, which is the sort of oolong I prefer when I have oolong. Along with that there’s a note that is sort of mango but not mango and floral but not floral all at the same time. Very difficult to define. I don’t know if there is aronia in that one as well, because as mentioned, I don’t know what they’re like (I don’t even know what they look like. Remind me to look it up), but I’m going to pretend that it is the aronia that makes it so difficult to define as either of the other two things. This sounds plausible to me, so let’s play that I’m right.

Moving right along, then. So far the rose hasn’t been off-putting as too floral, but it’s quite forward and perfume-y in the flavour. This where it’s a bit too floral for me, and rose is the first and last thing I taste on the first sip. Actually, it’s pretty much all I can taste on the first sip.

Trying again, I get less floral and much more oolong. Again a fairly roasty tasting oolong with a fair hint of something cocoa-y. I also feel like I’m picking up a smidge of mango.

I’m still stumped on the aronia though. There seems to be a very vague note of tartness on the swallow and in the aftertaste. Is that aronia? Is aronia a tart berry?

I still don’t know what possessed me to try this one in the first place, but it’s a fairly pleasant cup, in spite of all the rose, so I think it must have been instinct that made me do it. I’ll keep it to this one cup, though.

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91
drank Gyokuro Ureshinocha by Tealux
507 tasting notes

I overleafed and oversteeped today’s pot of Tealux Gyokuro Ureshinocha. It’s still good, but not as exquisite as last time. Too many distractions today!

I’ll be sure to get this right for the sipdown, coming soon post-move…


second infusion: I am drinking this at about 1am, so I do hope the caffeine is mostly gone. Then again, 7am is just around the corner, so maybe I should just brew up a fresh pot! The liquor of this round was beautiful viridescent and the flavor was smooth. I used 73C water this time.

Preparation
170 °F / 76 °C 3 min, 30 sec 2 tsp 12 OZ / 354 ML

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86
drank Moroccan Mint by Tealux
103 tasting notes

I’ve had this tea in my cupboard for awhile. It’s a wonderful comfort tea and a good blend of gunpowder with peppermint and spearmint. A mid-eastern restaurant nearby brews up what they call a mint tea. I just love it and order it whenever I go in the restaurant. This tea is the closest thing to that. The peppermint is punchy and the green tea is a strong .

Preparation
185 °F / 85 °C

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85

I’ve been drinking green tea all morning and afternoon but evening time is now for Oolong. Like changing from beer to spirits in a way. This one did not disappoint yet again, very rich and full bodied Oolong with spice, wood and mild leather notes. Paired beautifully with a few ginger nut biscuits (I love ginger nuts). The strength of the ginger is matched with the wood and spice elements of the Oolong and they meld into one. :)

Note to self – need more ginger nuts.

Preparation
195 °F / 90 °C 5 g 3 OZ / 100 ML

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This was my tea of choice at work today. This is by far the oldest pu’erh I’ve had. The aged pu’erh I was drinking yesterday was really mellow and smooth. I was expecting this one to be more of the same. NOT.
This is really BOLD, EARTHY (not fishy), and a hint of something that seems minty to me. I don’t do mint, but that’s what it reminds me of. The hotter this is the more minty it is, as it cools it becomes more like a “traditional” pu’erh but it’s big and bold and in your face. There is nothing offensive here, but this isn’t my favorite. I like the one I was drinking yesterday much better.

JC

Aged Puerh, Heicha and other similar aged teas like Liu Bao and Liu An develop ‘camphor’, the ‘minty’ taste/sensation. I’d recommend sticking to younger ones and you’ll avoid the camphor notes for the most part. Good note :)

Dexter3657

Thanks for the info. I’m feeling a little “yay I got it right” – mint seemed weird to me. The other thing I didn’t mention – should add it, was how “clear” this was. It was a light brown color, but CLEAR – if you had handed me a cup, I would have thought dark oolong – that’s what the liquor looked like. Most pu’erh is more opaque. This was strange for me – but a good learning experience. Thank you for your comments.

JC

Ah, Ripe Puerh is usually opaque during its younger days, as it gets older it gets cleaner and shows from a ‘clean’ brown or burgundy color. Shengs should start clear but light in color and later get darker hues of amber into bronze and later into burgundy/brown colors as it ages, but should never turn opaque/cloudy/murky since it would most likely mean bad storage conditions or just low quality material. Tea is awesome!

TeaKlutz

This is really interesting. Was this a sheng or a shu?

Dexter3657

Shrug – I know nothing – I thought this was a shu, but I just did a little research (very little of which I understood) and from what I’m reading this is processed “usual manner of post-oxidizing Pu Erh”, but to be called pu’erh it has to be from Yunnan – I don’t think this is Yunnan and therefor not even really pu’erh. That might be splitting hairs – like it’s sparkling wine unless it’s from Champagne France…. is it shu or sheng… not sure at this point.
I have a lot of tea, I love a lot of tea, but I am really uneducated about what I’m drinking. I just agree with JC – Tea is awesome!

TeaKlutz

That’s right, Dexter, the most important part of drinking tea is enjoying it! :D

JC

Sheng and Shu are inside the ‘Puerh’ catergory. We also have Heicha, the ‘real’ black tea of China and basically Puerh would be a Heicha if it wasn’t that it got ‘big’ enough to be it’s own category and defined its distinct processing and overall requirements to be called Puerh (like Dexter mentioned, like Champagne France or Cognac, it has to be from a certain region).

Liu An and Liu Bao are basically another type of Heicha, but they are also defined by their own requirements like origin and overall process and even aging methods. I’m not too educated on Liu An or Liu Bao, but they are both very interesting tea and have distinct traits.

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