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Recent Tasting Notes
This has been in my cupboard for awhile and I’ve never left a review. I knew I didn’t like it because I wrote something on the package but I thought I’d give it another try.
NOPE, this tea is horrible. I don’t know what lotus tastes like but I just don’t like this. It’s not artificial tasting .,…just bad.
Bought 25 grams of this in my last rather large Tealux order of herbals. Wanted to see if I can find anything good. This one sounded awesome. Alas, hibiscus makes everything so tart and you need to load your cup with sugar to overcome that. Ugh. WHY??? Especially for those trying to cut down on their sugar, or eliminate it altogether, this tea is impossible to drink unless one really fancies tartness. I went with a truvia package to try to take the edge off but ended up throwing some honey in there. Either that or dump the glass.
Thanks to Lindsay for this sample.
These beautiful little pearls are uniformly rolled balls of black tea, and quite possibly the best smelling lychee tea I’ve ever encountered. Both dry and steeped, they smell intensely sweet and juicy. The lychee fragrance is very authentic, bit I’m reminded more of those lychee canned juices, or lychee bubble tea, than of just the fresh fruit.
I steeped 8 pearls in 8oz of 93C water. I think for about three minutes, but I had a timer failure, so I’m not sure.
This is delicious. The lychee flavour isn’t quite as in your face as the scent, but I really like it. It’s sweet and juicy and has that whole mouth flavour that lychees have and that I often find missing in lychee flavoured teas. The black base is apparent, with hints of malt and cocoa, and quite well balanced with the lychee.
Definitely a winner among lychee flavoured teas, and one that I can see buying.
Flavors: Cocoa, Lychee, Malt, Sweet
This is a really nice floral green oolong. It’s twisted, not rolled, and the dry leaf smells quite sweet and a little bit floral. The scent during the first infusion was amazing! Sweet and floral, and not just generic floral but really specifically lilac. It tastes fresh, sweet, floral, and very smooth. I think I’m on the 4th or 5th steeping western-style (I’ve lost track) and it’s definitely losing its flavour but it’s still pretty nice.
Flavors: Floral, Sweet
The steeping instructions suggest 1-1.5 tsp per 8oz, 175F/80C water, 1.5-2min steep time. This is less tea and a much hotter water temperature than what I found when I went looking online for gyokuro steeping instructions! So, I went with 1.5 tsp, 8-10oz water, I overcooled the water a bit, so the final steeping temperature was around 70C (which was fine with me, that high temp was making me nervous), and did a 1.5min steep to start, 2min for the second. This actually turned out really well – it’s a nice, savoury, vegetal tea, tastes very green and spinachy, with just a bit of not-unpleasant bitterness and astringency. I notice that there’s some tea dust in the bottom of my cup, small enough to escape my mesh strainer, so that might be part of why it got a bit bitter near the end of the cup. Either way, I’ve decided I like gyokuro, and look forward to experimenting with different ways of steeping it.
Flavors: Green, Spinach, Vegetal
I don’t know what an osmanthus flower smells like, but this is a pretty nice oolong. The dry tea actually smells really fruity, not particularly floral. The flavour is a nice blend of floral and fruity (and it is really peachy), with a creamy, vegetal oolong base. There’s a long finish, with a slight mineral bitterness at the end.
Flavors: Floral, Peach
This is a pretty good flavoured tea. The fragrance as it steeps really does smell like oatmeal raisin cookies! The base tea is smooth and doesn’t conflict too much with the flavour, in fact I think it might be adding to the raisin notes a bit. Delicious!
I don’t know, you guys, this is called “jasmine black” but this certainly isn’t the most oxidized tea I’ve ever had. :) The dry leaves are kind of a mix of greener and darker brown leaves, but once you steep them they’re pretty much uniformly green. The liquor is kind of a golden colour. I was drinking it earlier today while doing a bunch of other things, so I wasn’t really paying attention, but I remember it tasting mostly like jasmine. I steeped the leaves twice, so it must have been pretty good! There was no soapiness or bitterness. This might be a good alternative to traditional green jasmine teas if you’re looking for something that’s a bit more forgiving, less likely to get bitter or astringent if you oversteep or use water that’s too hot.
There must have been a lot of this in the Overboard TTB. It seems there a bunch of notes so everybody must be sampling it. :D
I’ve heard that the definition of insanity is doing the same thing over and over and expecting a different out come. Well, call me insane be cause I keep trying formosa oolongs and I keep getting the same result. Why do I keep trying them? Well, I thought that with fig added it would be better but I couldn’t taste the fig. :( The tea isn’t bad it just isn’t for me.
The taste is just a bit too floral and perfume-y.
And again… Where’s the fig!
Tealux has two Jin Xuan oolongs: this one, and the “Milk Jin Xuan Taiwanese Oolong”. I’m not doing a head to head comparison today, just comparing this against my memory of the other one (which I’ve had, and enjoyed, several times). Dry, these leaves smell much more natural – vegetal and a bit sweet, but none of the candy-like fragrance of the other one (which I continue to believe must be flavoured). Brewed, this is also less over-the-top milky sweet, and more like just a regular unroasted greenish oolong. There’s a definite sweetness to the aftertaste and creaminess to the mouthfeel that I believe is supposed to be characteristic of this varietal. It’s very pleasant to drink, but I’m not finding it particularly interesting, if that makes any sense.
Flavors: Creamy, Sweet, Vegetal
This is another chai-without-the-tea blend, though it is a lot heavier on the cardamom and also has rose petals. I like the extra cardamom (might have gone through and crushed each of the pods before steeping to enhance the flavour, lol) and can’t really taste the rose. There’s a really obvious sweetness and throat-coating-ness to this from the licorice root, which I don’t hate but wasn’t really in the mood for when I steeped this. Meh, I think I’ll have to just try it again another time.
Interesting! I like this but don’t love it. The dry tea smells strongly of spices – mostly ginger and clove. It’s interesting to try a “chai” blend that doesn’t have cinnamon dominating the spices! As it steeps, the earthy scent of pu-erh and a bit of maple add their scents to the spices. The flavours are actually pretty well balanced. You can definitely taste the pu-erh, the spiciness (I’m not really getting individual spice flavours, they all blend together pretty well), and just a hint of sweetness from the maple. Hang on, let me try the 2nd half of the cup with some milk and sugar. Hmmm… so the maple and the spices definitely benefit from the milk and sugar, but now the pu-erh base suddenly seems a bit out of place – I don’t usually go for “damp earth” flavours in my desserts, you know? I don’t think I’ve quite made my mind up about this tea yet.
Flavors: Maple, Spices, Wet Earth
From the SSTTB #2…I woke up all sorts of sinus-y this morning. Nose was stuffed up, and eyes were super crusted over (not sure if still possible infection or just environmental issues) so I opted to have this one today, as I did not have it yesterday with the pu erh as I had thought I might.
I had this twice. Both times I had it sweetened with milk. I found it to be rich and mildly spicy, but not over the top. It was also strong enough to feel like a nice chai. Considering that most of my chai teas these days are combos like Pumpkin Chai or Chocolate Chili Chai, it was nice to have this one as a straight chai. I think I might like to mix this with some pu erh and sweeten with maple next time.
I don’t think that this is my ultimate chai blend, but it isn’t bad. I enjoyed it, but I’m not sure I would seek it out. I think I am happy enough with the local ones I can get over this one. Still, glad to have tried it. Will try it once or twice more, then pass the rest on to someone who wants to try it.
I opened this bag and was a bit overwhelmed by the scent – very caramel but also kind of boozy, like a caramel flavoured liqueur. It’s pretty intense while steeping too. I put a heaping teaspoon in a bag (hooray for remembering that rooibos + mesh filter basket = badness) and just let it hang out in the mug while sipping, so the steeping time is a bit vague but in the realm of 5+ minutes. This is actually pretty good! Slightly sweet and good caramel flavour, without being too weird or artificial-tasting. A good after-dinner caffeine-free tea.
I was curious, and I know I usually like Taiwanese blacks, so here we are. :) The leaves are big, rolled, dark, and very light (I measured out 2.5g and it looked like a lot of leaf!). They have a slight bread-y scent, and I was reminded of baked goods when I smelled it as it steeped. The liquor is lighter than I expected, both on colour and in taste. It is noticeably sweet, with very little astringency. I’m still reminded of baked goods – warm bread with honey, sugar cookies with cinnamon. This is definitely not a wake-you-up morning black tea, it’s more a mid-afternoon relaxation sort of tea. Very nice.
The second infusion was still sweet, but less like a bakery and more like an orchard, lol. Fruity and just a little bit floral. The mouthfeel of this tea is really interesting, “creamy” isn’t quite right, but very smooth.
Flavors: Baked Bread, Honey
Bad first impressions aside, I ended up liking my first cup of this enough to resteep my leaves from earlier. They were still fairly rolled up and full of fragrance.
I steeped again at 90C for about 4 minutes. This cup was much the same, maybe a touch milder, and with a floral note on the finish. Great flavour.
I think the leaves still had a lot more to give – after the second steep they still weren’t fully open, but I’ll maybe try more than two steeps some other time.
Flavors: Creamy, Floral, Nutty, Roasted
The dry leaf smells very roasted, and is tightly rolled into small, dark pellets. I want to preface this note by saying that heavily roasted oolongs are generally not my thing, though I do enjoy them on occasion.
Steeped for 2:15 in 90C water. The leaves are just starting to unfurl a bit. The liquor smells roasted and nutty, almost coffee-like, and steeps up to a dark brown with purple undertones.
My first impression of my first sip was NOT GOOD. This sip I tried quite hot and I got smacked with strong roast and mineral notes. Not inherently bad, but it evoked the worst association. The first sip tasted the way outhouse chemicals smell. Dear god. When I’m drinking tea, I do not want to be transported to a well-used port-a-potty.
Fortunately, that first impression was fleeting and did not continue with subsequent sips (yes, I’m stubborn, I continued to sip a tea that made me think of outhouse.) Now that the cup has cooled, the roast and mineral are still there, but they’ve been joined by a creamy nuttiness. Added another 30 seconds of steeping, to get just a bit more flavour into my cup.
This is actually really nice – The roasted flavour doesn’t drown out everything else. If my initial impression hasn’t turned you off completely, worth trying.
Flavors: Coffee, Creamy, Mineral, Nutty, Roasted
Getting notes of grapes from this and something else that I can’t quite identify. Maybe its the note listed on the Steepster writeup called oddly enough perfume. In any case I am not sure I like this tea. I don’t have much experience with Muscatel Darjeelings. Its not a bad tea, the flavor is just not to my liking.
Brewed this once in an 18oz teapot with 3 tsp leaf and 200 degree water for 3 min.
Hey, Ho, Pip and Dandy.
My lunch time tea is this White Paradise chai chosen to aid me with a kick of spice and flavour after lunch. This low calorie diet is no fun, my 300 calorie pasta lunch was virtually tasteless and I long for something to express flavour in my mouth. Something that is no calories that is.
The blend as a whole smells thickly of cardamom and cinnamon with a refreshing boost of anise. Not overly strong but stronger than expected considering the white tea base.
Once steeped the tea tastes similar to it’s smell. The cinnamon and anise are dominant flavours in front of a dry and spicy pepper and lemongrass herbiness. I can’t taste the white tea but am happy it’s there non the less. The lemongrass is a little odd in this, I seem to be having an issue with lemongrass blends today. Then again I don’t think lemongrass goes with chai and spices so it can’t just be my taste buds today.
On terms of chai this is average, not digging the miss-match of flavours and I’m also not a fan of strong anise in general. It just doesn’t feel like a full chai though with that lemongrass, I just can’t get past it.
Flavors: Anise, Cardamon, Cinnamon, Lemongrass
Darjeeling adventures continue.
The liquor smells lovely, both fruity and floral, and reminds me of being in a conservatory or greenhouse.
On the palate this is interesting, but not what I was expecting. Rather than being sweet or grapey, this is all earth and very dark green vegetal flavours, perhaps kale and asparagus, with some mineral, peppercorn, and then a whisper of malt on the finish.
I don’t really know what to make of this. It’s interesting, not bad, but an odd combination of flavours. My mouth wants some of that perfumey floral that’s on the nose.
The cup is fairly smooth, except for a slight scratchiness at the back of my throat, which I think (hope) is the tea, and not me coming down with my partner’s sick.
Flavors: Asparagus, Earth, Floral, Fruity, Green, Kale, Malt, Mineral, Peppercorn, Perfume, Vegetal
This is an interesting tea. The dry leaves are all rolled-up and snail shaped, with a blend of black and gold colours – I would say maybe 20-30% golden. The aroma of the dry leaf is pretty mild, maybe some sweet potato? But as soon as it starts steeping, the aroma gets really malty. And then about 1-2min into the steep, I started to get another aroma – kind of an earthy, tobacco-y thing? It tastes quite malty, with a bit of sweetness, maybe some notes of dried fruit, and that tobacco-y mystery flavour. This is a pretty robust black tea, reminds me a bit of an assam, actually. I think I might take it for a shorter first steep next time.
Flavors: Dried Fruit, Malt, Tobacco
No notes yet. Add one?
I find this tea tasty. What I don’t find is much fig flavor to it. I added sugar to this tea. I did try it without but decided it needed sugar to bring out the sweetness. It is definitely better with a little sugar. I just wish the fig flavor was stronger. It is still good, just not spectacular. It is the first tea I have tried from Tealux so I don’t know how it compares.
I brewed this once in an 18oz teapot with 3 tsp leaf and 190 degree water for 3 min.
I really want to like this one. It sounds so good, so I will have to come back to it again later.
It could just be that I got some stale leaves as I did order this off of amazon. The dry leaves are weak in scent. Maybe a faint whiff of clove and very little in the way of maple. There just isn’t much of a scent.
Brewed the clove scent is increased, not a lot though enough to make my mouth water. I can taste the cloves on the front with a tiny dash of cinnamon. The after note has a faint taste of maple, like the lingering aftertaste of a pancake breakfast.
I added about 1/16th a tsp. of stevia to this, which helped the maple notes on the end, but not enough.
I only brewed this with 1 1/2 tsp. leaf, maybe next time I will try with more.
Flavors: Cinnamon, Clove, Maple