Tealux

Recent Tasting Notes

drank Cantaloupe Pleasure by Tealux
63 tasting notes

Well!

Hmm. So I just received this, and added it to Steepster since it’s so new it didn’t have an entry. At the Tealux website the ingredient list is as follows: apple pieces, date pieces (dates, rice flour), cranberry slices (cranberries, sugar), melon pieces, almond pieces, apple cubes, flavoring, cinnamon rods, pistachios, freeze-dried pumpkin pieces, fig pieces and cranberry slices, beetroot.

But I’ve just opened up my 25 gram pouch, and it has white tea in it. I mean not JUST white tea, it also had some of the other ingredients listed (definitely apple, date, melon, almond, lots of fruity bits, and chamomile buds, which weren’t on the list either). But the white tea base was a surprise since it wasn’t in there! And the tea itself isn’t in the white tea section on the Tealux site, it’s filed under fruity tea. And as you can see in the picture that went with the listing, white tea isn’t visible.

This is a puzzler. Did they send me the wrong tea in the correctly labeled bag? It does resemble what’s pictured here, only with the addition of white tea leaves, possibly a bai mu dan.

On to the tasting! Dry the leaf had a vaguely fruity scent, a muted melon that was more watermelon than cantaloupe. Steeped the scent is all chamomile! I’m afraid to take a sip, but in the interests of science…well, it’s alright. Flavor-wise I’m getting very mellow fruit, but it’s a whisper under the warring tastes of white tea and chamomile. More of the fruitiness peeks out as it cools. I had dazzling visions of this being a bright sparkling fruity marvel of an iced tea, but I don’t think reality will see that through.

Let this cool to barely lukewarm and it just tastes like chamomile now. :(

Going to contact Tealux about this tomorrow and see what they say!

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78
drank Smokejumper Ginger by Tealux
63 tasting notes

Got my Tealux order in today from their recent sale! Trying a bunch of new things from them as usual, I’m so weak for companies that sell 25g or 1oz at a time. I’d just almost always rather a new bunch of many things rather than larger quantities of fewer things. STUFF! THINGS! TEA!

I don’t know why I hadn’t tried this one before as it’s right up my street! Nice smoky lapsang and my beloved ginger. It’s a nice bacon-y lapsang souchong they’ve used here, good flavor. The ginger doesn’t come through very strongly in terms of taste, but I can definitely feel that it’s there as a mild gingery tingle follows each sip and lingers for a moment.

I’ll probably do a longer steep next time, as I let this go for only about three and a half. I think next go round we’ll try five minutes and see what that does for it. As it is I’m still enjoying the cup though!

I’m in a sales-y spirit so I’m doing a sale for my Etsy vintage shop today until midnight…10% off everything with the code 10PERCENT. Check it out: https://www.etsy.com/shop/SaraLouiseVintage :)

Preparation
Boiling 3 min, 30 sec

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90
drank Sencha Berry Fig by Tealux
98 tasting notes

Mmm, another winner from Tealux. This is a beautifully sweet, slightly mild tea that I’m really enjoying. Sencha base (boo) but it’s not super vegetal or bitter and honestly not that noticeable among the fruity flavors. I don’t taste much of the strawberry, but the raspberry, blackberry and fig are all discernible and play quite well together. It’s a beautiful looking tea as well. Nice long leaves of sencha peppered with pink peony petals and a nice amount of dried whole berries and large fig slivers. Really a lovely tea all around. I imagine it would be delightful iced, I’ll have to give it a try tomorrow.

Flavors: Blackberry, Fig, Raspberry

Preparation
175 °F / 79 °C 1 min, 45 sec 1 tsp 8 OZ / 236 ML

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90
drank Green Earl Grey Cream by Tealux
98 tasting notes

Firstly I have to say I appreciate that this is comprised of gunpowder and not sencha. Almost all blends seem to use sencha as their base and I’m not exactly sencha’s biggest fan. Gunpowder was certainly the right choice for this one as I think the heavier vegetal qualities of sencha would clash with bergamot and cream.
Opening the bag I’m first struck by the lovely scent. It smells exactly like The Persimmon Tree’s Earl Grey Heaven, which I adore. It tastes quite the same as well except, of course, with a green base instead of black. Heavy notes of rich buttercream and orangey/bergamoty citrus zest. It’s really making me crave a cake with some nice thick frosting. Not artificial tasting at all which is sometimes a problem with ‘cream’ teas. I’ll certainly be picking up more of this when I’m through with the ounce I ordered.

Flavors: Bergamot, Frosting, Orange

Preparation
175 °F / 79 °C 1 min, 30 sec 1 tsp 8 OZ / 236 ML
Kittenna

I believe I have this one too, and I also appreciate the lack of sencha as a base tea! It’s so overdone, and usually not very good. Other greens are SO much better.

cookies

Agreed! I wish there would be more with bi luo chun as a base which would go SO much better with sweet additions. I wonder if mediocre sencha is super inexpensive or something.

Kittenna

Pretty sure it is, and that’s why. I can totally see Bi Luo Chun as a great base for a creamy flavoured tea!

K S

Good to see some love for Green Earl Grey. I support the Bi Luo Chun idea.

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45
drank 99% Oxidized Purple Oolong by Tealux
113 tasting notes

With the dry leaves in a warm gaiwan, this purple leaf oolong from Tealux smells very heavily roasted with a hint of vinegar. My only experience with purple leaf tea has been with a Kenyan purple oolong that had a nice plum and berry kind of flavor but was easily over or underbrewed, getting a dirty or bland taste if you went much over or under 170F (I have no idea why this temperature is the sweet spot, but it is the one the vendor recommended and I tried many others to ensure this was the best). The tea was fussy. I also had a purple tips loose leaf raw puer from that same vendor and it had a very heavy woody tastes that was simply not for me.

Not really sure what to expect from this Taiwanese version of purple tea, the smell is priming me for sort of a Wuyi Oolong experience.

The brewed tea has about the same color as the Kenyan purple oolong I had. There’s a slight rosey tint to it. Where most oolongs would be yellowish, orange, or even greenish, this one has more of a peach/pink hint to it from the purple tint of the leaves (caused by high levels of the antioxidant anthocyanin).

The taste is just what I expected from the smell! It is really similar to Sea Dyke brand Shui Xian, a heavily roasted Wuyi oolong you can find for a really low price at Asian grocery stores. There is a great deal of roast flavor along with just a hint of dill. There’s a good deal of char taste like you’d taste on the edges of pan-fried blackened food. It has a bit of a salty finish. If there is any sweetness in this tea it is barely detectible.

Repeated infusions yeilded more of the same flavor, but stronger.

I didn’t find the flavor particularly enjoyable. If you like really roasted flavors you might.

Flavors: Char, Dill, Roasted, Vinegar

Preparation
195 °F / 90 °C 0 min, 45 sec 4 g 3 OZ / 100 ML
Parsifal

What a shame!! I would like to try it because the review is intriguing if not slightly disgusting… haha.

Lion

I wish I had more! I’d send you some. I haven’t had a purple leaf varietal yet that is impressive. The Kenyan Purple Sunset oolong (from Butiki Teas) was better than this one, but not particularly intriguing. Its flavor comes off really mild and kind of sweet and woody/nutty like rooibos or honeybush.

TeaTiff

It is so interesting how we all taste things differently. I had this tea back in the spring and remember tasting deep chocolate. Dill and vinegar how interesting.

boychik

i really like purple teas of Dehong fr Yunnan Sourcing.

Terri HarpLady

What Boychik said :)
I’ve really enjoyed all of the purple teas I’ve gotten from YS

boychik

Thanks to you Terri I’m hooked

Terri HarpLady

Happy to contribute to your addiction!

TeaBrat

I have a purple oolong from Art of Tea, it definitely does have a roasted flavor as well.

Lion

TeaTiff, I think the whole concept of tasting notes is really subjective, which is really the entire reason Steepster is here for reviews rather than just having one written description from the vendor. If there was one correct set of flavors present that we’d all detect we wouldn’t need the reviews.

It can be both fascinating and frustrating when people’s notes vary widely. What’s really the most odd to me is that I find if my friend Amanda and I write separate reviews of the same tea on our own sometimes there’s an overlap in descriptions and sometimes they are really different, but if we sit down to have a tea together, we seem to agree on the notes we’re getting.

I think somehow certain qualities of the flavor can slip your mind or you can find them impossible to describe, but if someone makes a suggestion you didn’t think of while you are able to still try the tea, you can make the association and say “Ah, that’s it!”

Terri HarpLady

I totally agree with you on that! :)
Also, sometimes tastes & smells trigger associations in my head, to foods, colors, instruments, etc. Other times I guess Im not as ‘open’ (like when allergies are prevalent)

Lion

Yes! I get those other associations sometimes too, especially with colors, not always related to the color of the tea itself.

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95
drank Gui Hua Oolong by Tealux
327 tasting notes

This was phenomenal. I know I adore peachy flavors, and this one is definitely very juicy and peach reminiscent, but peach mixed with floral is killer. And oolong is my favorite tea base, pretty much ever. I want a perfume that smells like this stuff, dry or steeped. I want a candle of it. I want to smell it all day long.

Preparation
190 °F / 87 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML

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90
drank Gen Mai Cha Dragon Crisp by Tealux
285 tasting notes

I steeped two teaspoons of this tonight, grandpa style, in my Bee House pot, and had more cups than I could keep track of. Very lovely and light. Lots of roasty rice notes, a hint of astringency but very little, and green tea taste that shifted between sweet and vegetal. Really lovely.

Flavors: Astringent, Nutty, Roasted, Sweet, Toasted Rice, Vegetal

Preparation
175 °F / 79 °C 2 tsp
Cheri

Sounds yummy

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70

Spears are us, or it is in the case of this tea. They are beautifully twisted and shaped, unusual cocoon style pieces with a chocolate like scent and a high black shine. It doesn’t sound like I’m describing tea, does it? Well in a way it doesn’t feel like it is either, but I’m soo looking forward to trying it.

3 spears in 200ml Gongfu
Time I was recommended is 5-6 minutes so I will stick with that

6 minutes later and I have an extremely pale brown tea liquid. It smells mildly malty and wooden with a slight herb tinge. Flavour is also oddly herbal, I am not sure what though… But despite the delightful oddness of it I must admit it’s pleasant tasting.

Another steep to see if it unleashes more flavours, the leaves are tightly wrapped so I feel it needs to open up more. After another few minutes it’s still mild but I can taste more sweet malt tones. Definite cocoa tones too.

Ok another steep, please open up leaves! Ok after ten minutes it’s still very light. So time to double up, it now has six spears in! Another 6 minutes or so to wait.

That’s a bit better, more floral now than before, though still sweet and malty dominating tones, albeit on a still very light scale.

It certainly is an usual tea, both in appearance and taste, but it’s subtly is just not for me. Sorry Blue Unicorn Reserve, you sound awesome but I just don’t love you.

Preparation
195 °F / 90 °C
Terri HarpLady

I’ve tried a couple of blue unicorns, & they always end up tasting soapy to me after the first couple of steeps :p

Sarsonator

I want this. LOL. Even though you didn’t love it, I want to drink a tea with “unicorn” in the name! LOL

Scheherazade

I didn’t really like this one too much, either. I rarely say this about oolongs, but it was too mild for my tastes. I will admit that I bought it just for the name, though!

KittyLovesTea

The name was the reason I wanted to try it, it’s the sort of name you fall in love with but in reality it’s just a fancy name on an average tea. Oh well, still happy to have tried it.

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78
drank White Spicy Pear by Tealux
235 tasting notes

I had the herbal tea Spicy Pear ages ago. I left a review on here commenting that I really liked the fruity mixture but it was missing something, and thought a white tea would be good. Tealux must have been listening because when I went to order last time this tea was there. I’m just now getting around to trying it and I have to give it the thumbs up. It’s still more of a herbal tea since there’s not much white tea in there but the white tea give it a body that was missing before. There’s popcorn in this too. There was a big piece of popcorn when I put in in my infusier. I am getting that white tea base along with the apple/pear juicy flavour. Just a hint of cinnamon. Not sure if the popcorn adds anything to it but it certainly is good. Light on caffeine too.

Flavors: Apple, Cinnamon, Pear

Preparation
2 tsp

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82
drank Brandy Oolong, Ruby 18 by Tealux
272 tasting notes

Transitioning to straight teas slowly, it seems. How I realized this?! In my last Tealux order only ONE tea was flavoured, the dragon lychee pearls, which I have to say are a must have. All the rest are pu’erh and unflavoured teas. Monkey tips and white buds and the likes, and this one of course.

I get no grape (like Dexter did) but this tastes entirely like a black tea to me. The leaves, however, are gorgeous. Loooong long leaves. Longest I’ve ever seen. Exclamation crossed my lips upon opening the bag. Also, gorgeous as it is, I must say it ain’t exactly ruby :). More like brandy. I saw not much difference between steeps. I have yet to have the time to steep 7 times like some hard core drinkers but I did it three times. Three back to back 8 oz cups is hard corer for me!

In others news, I’m in love. During my last Jann Arden concert two days ago I became aware of this amazingly talented singer who was part of her band. And seriously, once I googled said singer and further realized how talented (and hot!) she is, I am smitten. Seriously, if you can spare a “like” in her Facebook, you should. And she has her own website, however bare it is at the moment allisoncornell.com

Yo, I even bought her iTunes album. Yes, I’m Hashtag OCD :)

Thanks bye :)

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78

I like this. Umami, vegetal and sea weed notes from the gyokuro, and a nice roasty note from the rice. There’s also a hint of soapiness, but not strong or bad.

Oh and then right there at the bottom of the cup, honey notes!

Flavors: Honey, Roasted, Seaweed, Soap, Toasted Rice, Umami, Vegetal

Preparation
185 °F / 85 °C 2 min, 0 sec 1 tsp 8 OZ / 236 ML

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88
drank Milk Oolong | Jin Xuan by Tealux
285 tasting notes

Oh, so much better this time around!

First cup steeped 3 min at 90C, and it’s quite perfect. A touch more floral and perfumey at the start of the sip than other milk oolongs I’ve had, and then rich, creamy, buttery goodness. I like this a lot.

The second steep of these leaves had less floral and cream and more vegetal notes. Not quite as interesting but still tasty.

Flavors: Butter, Creamy, Floral, Perfume, Sweet, Vegetal

Preparation
195 °F / 90 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML

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88
drank Milk Oolong | Jin Xuan by Tealux
285 tasting notes

The dry leaf is tightly rolled with some long stems, and dappled green and almost violet.

The steeped leaves unfurl to almost fill my steeping basket. They smell creamy and buttery with notes of roasting and toasted bread.

The liquor is a deep golden colour and smells even richer, and creamier than the steeped leaf.

The start of the sip is intense and a touch tart, with a hint of bitterness and astringency. After that intense spike though, there’s not much to it. We shall see once this cools a bit how the flavour develops.

As it cools more of the buttery notes develop and it gets richer and more multidimensional, but it’s still not great. I’m pretty sure I oversteeped this, sadly. I’ll have to give it another go with a shorter steep or cooler water.

Flavors: Bitter, Butter, Cream, Roasted, Tart, Toast

Preparation
195 °F / 90 °C 7 min, 0 sec 1 tsp 8 OZ / 236 ML

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80
drank Gui Hua Oolong by Tealux
285 tasting notes

Another sample from Dexter!

This is a lovely evening cup. It’s got sweet, floral notes on the nose, and the start of the sip is a touch floral and roasty, almost perfumed. The finish is long, tangy and vegetal, quite a departure from the sip.

Not a stand out to me, but a very pleasant oolong.

Flavors: Floral, Roasted, Sweet, Tangy, Vegetal

Preparation
195 °F / 90 °C 4 min, 0 sec 1 tsp 8 OZ / 236 ML

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93
drank Assam #8 by Tealux
605 tasting notes

Yay, I have so many new and untried black tea samples now (thanks to Blodeuyn)! I was sad because I didn’t have any more new teas to drink in the morning. Huzzah! This one is first because I really want to try more Assams, although I have a sneaking suspicion that it’ll be very close to the Taiwanese Assams I’ve already tried, just based on the smell. But onward, to tea! The leaves are large and supple, definitely shorter but thicker than the usual creepy tree branch teas. Dry scent is incredibly sweet with lots of honey, along with cocoa and malt. I brewed mine for 3 minutes at 200 degrees.

As soon as I poured the hot water over my tea, I smelled cinnamon. Oops… I may have used the same infuser that I used for Snickerdoodle last night! :x Luckily for me, the brewed tea itself does not smell strongly of cinnamon, so I think it’ll be okay! Brewed aroma is very strong brown sugar with malt and sweet dried fruit notes (maybe a touch of cinnamon?). Yummm… There’s definitely a tad bit of cinnamon here, and I don’t know whether it’s inherent in this tea, or whether it’s from the infuser… Either way, it goes beautifully! This tea has a little bit of an earthy undertone, which I wasn’t expecting. However, on top there is a layer of lovely dark brown sugar flavor, along with fruit and malt notes. Oh man, I really hope that slight cinnamon flavor is meant to be there, because it pairs beautifully with the brown sugar. I suppose my next cup will tell me! :P

Flavors: Brown Sugar, Cinnamon, Dried Fruit, Earth, Hay, Malt, Sweet, Sweet Potatoes

Preparation
200 °F / 93 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML
Ost

I ABSOLUTELY LOVE this one!!!!!

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83

Inspired by the darjeeling discussions that have been popping up on Steepster lately, I pulled out this sample that was sent to me by the lovely Virginia. Thank you! (I have a been of a sample backlog problem, I know).
I eschewed the instructions that came with it and went with 190F water rather than 212F. The tea came out at a bright golden color that smelled of sweet grape. The main note was also a bright grape over hints of hay with a honey suckle finish. It has only a little astringency. It has that fresh mountain air quality that I love about first flush darjeelings! Overall, a very pleasant darjeeling but not mind blowing.

Flavors: Grapes, Hay, Honeysuckle

Preparation
190 °F / 87 °C 3 min, 30 sec 1 tsp 8 OZ / 236 ML

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96
drank Strawberry Oolong by Tealux
138 tasting notes

No notes yet. Add one?

Flavors: Oats, Strawberry

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90

This superb tea was bought from Tealux. Sweet to smell and to taste but doesn’t overpower with sickly sweet sugar. Flavours reminiscent from the process in which it’s made -it’s a lovely milky treat. I enjoyed it in a Timolino flask and it got better the longer I left it to steep (to my taste).

Flavors: Caramel, Milk, Vanilla

Preparation
185 °F / 85 °C 4 min, 0 sec 1 tsp 13 OZ / 380 ML

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100

No notes yet. Add one?

Flavors: Burnt Sugar, Butter, Milk

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drank Black Pearl Sumatra by Tealux
138 tasting notes

i find with oolongs, the magic is in the cooling. when you let your cup cool, the tea opens up and you’ll experience more notes, and greater depth of those notes.

the aftertaste/after sip in this is sliiightly peach/nectarine but not quite. definitely not as peachy as in other greener, less oxidized oolongs. but it is a subtle fruity-floral, not quite orchid but you can say it is crisp. crisp like a Washington apple? Hmm i’m not sure. if i got definitive apple out of this i’d be thoroughly impressed (not to mention, happy!) but perhaps that is to be found in subsequent steeps.

this is only the first steep, and i have to say, Black Pearl Sumatra sits nicely in between a delicate black tea and an oolong. actually the ‘black tea quality’ about this is sturdy, like a dark-roasted grain, though i wouldn’t say the flavor is toasty. it’s kind of similar in overall flavor to Tealux’s Cream Irish Breakfast, sans butter or cream.

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96

mellow, smooth, buttery, flaky pastry

tea liquor: color infuses almost instantaneously and it is a rich dark, coffee-color brown that turns amber red in the light, just beautiful.

rich and full-bodied. not bitter in the least. so delicious, that even though i added brown sugar, it was a very little bit. next time i may even try without. this is a flaky pastry in a cup, and i’ve been waiting to say that for quite a while. it’s great with milk, but even a touch, you can still taste the buttery, milky flavor beneath that you got in the dry leaf. this is quite delicious! am seriously considering stocking some of this. would make a wonderfully smooth, creamy base for a stovetop chai, but given that spice and sweetness would inevitably take over, the precious flavor of this tea might go unnoticed!

i’ve never had an official ‘Irish breakfast tea’ but if this is anything to go by, it’s a very special tea! unique for sure and might i add—delicious and satisfying. so glad i started my day (err….late afternoon) off with this.

Flavors: Butter, Milk, Pastries, Smooth

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Moist vanilla cake
Sweet raisin cookie syrup
Slight chai-like profile emerges sans clove
Liquor super light
infuses slower than a tortoise trying to surmount a sandcastle

Veronica

The last line of your note had me giggling into my teacup. :)

pyarkaaloo

haha…thank you, Veronica! ;)

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drank Huangshan Yun Wu by Tealux
235 tasting notes

The name of this translates to Cloud and Mist. It is seen as the predecessor of Huang Shan Mao Feng Tea. Isn’t Mao Feng like Bi Luo Chun too? Anyway, that’s what this tea reminds me of – Bi Luo Chun. It’s got that mossy buttery taste which I LOVE. Can’t get enough of teas like this. It’s sweet, nutty & mossy. They call it fruity notes but to me it’s that delicate mossy flavour that I love.

Flavors: Butter, Moss, Nutty

Preparation
185 °F / 85 °C 2 min, 0 sec 1 tsp 8 OZ / 236 ML

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