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Recent Tasting Notes
This is a queued tasting note.
This tea comes from Liquid Proust’s stash sale! A while back we were talking lychee teas and he highly recommended this one to me, so when I saw he was selling it I had to jump on the chance to try it!
I made this in a teacup, using five of the tiny little pearls, and resteeped it twice after the initial infusion. The first was very smooth with an incredibly light, bright and juicy lychee/floral top not practically bouncing off notes of malt, cocoa, and honey from the base tea that composed the body of the sip. It was absolutely delicious, and the juxtaposition of flavour was quite lovely and intense. Subsequent infusions were much the same, though we the lychee flavour fading fairly substantially throughout infusions. The more it faded, however, the more I noticed the floral and honey notes.
Truly, this was a wonderful tea though. Quite worthy of LP’s praise, for sure. I particularly loved the intensity of the lychee flavour that definitely stayed true to the flavour of actual lychee fruit. Mmm!
Today’s the day for trying tea that I didn’t like in the gaiwan to see if a different style of steeping changes the flavor. And I’m mostly over the death cold.
Dry leaf- caramel? Small rolled balls. Dark roast off wet leaves.
30s- sweet caramel, no roasted taste. 45s- more roast, sweet. After that, I got a lot of roast but lost the sweetness of the early steeps. 1min30s serious astringency on the roof of my mouth and tongue. I wish the taste had panned out more. I got lost in the roast.
Flavors: Caramel, Roasted
Jan 25th: You know those teas you buy because the tasting notes sounded good online. This is one of those teas. I think I’ve found out that I don’t care for chai all that much. And caramel doesn’t belong in tea. Dry leaf smells: carmely, sugary, chai. This tea is okay when hot though the flavors don’t come through well. However, once the tea cools, the chai part is fine. It’s the caramel artificial flavoring that is not good. It pretty much ruins the tea for me. I might try it with sugar to see if it can fix the fake flavor.
This is the first disappointing thing I’ve bought from Tealyra. To be fair, the website does say it’s a milder tasting tea, but I found it to be just too bland. Also, I underestimated the sweetness of the honeybush in this… I definitely recommend adding less sugar than usual, as this tea is naturally sweet.
Well after waiting for an eternity last night, my new game finally finished installing and I got to play with dinosaurs in ARK: Survival Evolved. Really though a lot of the game involved me dying in various embarrassing ways, since this game is hard survival and has a bit of a learning curve. Also there are dinosaurs, some of them are real jerks…especial packs of Compys and Dilophosaurus, and the occasional jerk Utahraptor that ‘clever girl’ed me. I am pleased that I managed to never starve to death or die from falling, though as in life my sense of direction is abysmal and I do get lost a lot. One time I got so lost trying to find my way back to my little base camp that I just gave up and wandered to a Spinosaurus to be eaten and re-spawned. Fun times!
Time once again to delve into my never ending backlog of tea notes with Tealyra’s Feng Shui Wellness, an herbal blend of Apple Pieces, Goji Berries, Dragonfruit, Nettle Leaves, Blackberry Leaves, Lemongrass, Orange Peel, Eucalyptus Leaves, Carrot Flakes, Natural Flavoring, Cornflower, and Marigold Flowers. Of all the various blends on Tealyra, I picked this one out because it had eucalyptus, I was having lung problems at the time and that stuff works wonders for me, but I wanted something sweet too, so this looked promising. The aroma of the unsteeped blend mixes cooling and sharp notes of eucalyptus with lemon, pepper, sweet apple, tropical dragonfruit, and the oh so wonderfully honey sweet note of goji berries. It is really quite sweet smelling while also being refreshing.
Giving this tea a steeping, the aroma is now very strong in the eucalyptus and lemon, along with strong herbaceous notes from the nettle, it smells green and fresh. Underneath the herbaceous notes are sweet tropical fruit and honey. The liquid smells a bit tart, it smells like there is hibiscus in here, but there was none in the ingredients…bit they also did not list the red peppercorn so I dunno. The pink coloring and tart notes make me raise an eyebrow, but there is also a good amount of tropical fruit and cooling eucalyptus with a strong citrus note.
The first thing I notice is the mild cooling effect from the eucalyptus, talk about a breath of fresh air, literally, it really does make my lungs happy. This tea is actually really tasty, strong notes of citrus and herbaceous green notes dance with goji berries and sweet yet tart dragon fruit and apple. There is definitely hibiscus in this blend, I taste it with its tart metallic tone, but it is mild so I don’t mind too much. I found this tea was also pretty good cold steeped, and is just best when it is slightly cool rather than hot.
Mmm, I forgot how much I loved this one. Almost a sip down for me, I have just enough left for a bowl brew. I’ll have to add this to my re-purchase list though. This is one of my favorite Jin Xuans. Not the creamy floral type ( à la Green Terrace) I love so much, but the delicious fruity style. Lots of tropical fruit notes swimming in a custard. So so good. Not my everyday preference but I certainly like it enough to keep on hand for times I crave this style.
Flavors: Butter, Custard, Fruit Punch, Mango, Pineapple, Tropical
Dry leaf aroma: Malty sweet with a hint of pipe tobacco.
Dry leaf appearance: https://www.instagram.com/p/_Jx6hglcJs/
Wet leaf aroma: Alfalfa.
Wet leaf appearance: https://www.instagram.com/p/_JyrcDFcLL/
Preparation: Brewed western style in a ceramic infuser mug.
First/only steeping: 3 minutes at 200 degrees.
Pleasant malty molasses aroma with a beautiful sable liquor. While hot, the undertones are pure malt and molasses. This Assam definitely stays true to its bouquet! As the cup cools, a sugary astringent aftertaste develops.
This was a delightful Assam to start my day and I hope to be able to keep this one in stock, which is saying something for someone who has so much tea!
You may also read this review and see images on my blog, My Tea Life, at:
Flavors: Malt, Molasses, Sugar
“Gui Hua” is the enchanting aromatic tree that blooms multiple times in China, lovely apricot-peach floral fragrance from the tiny yellow flower is what is blended with this high quality oolong tea. Prepared in the traditional method of scenting tea, the Osmanthus (“Gui Hua” in Chinese) flowers are layered between fresh Camelia Sinensis leaves to absorb the complementary flavor. Sweet, “green”, and peachy, our Gui Hua Osmanthus Oolong is a traditional tea treat you won’t soon forget.
I love Tealyra’s (used to be Tealux) Gui Hua, it is pure, floral and sweet.
Flavors: Apricot, Osmanthus, Peach
I don’t think I’ve ever had a bad Tai Ping Hou Kui but does this tea live up to the Supreme added onto the name? I think not but still a good brew.
First I have to critique Tealyra’s instructions. Use 1 tsp of tea. Really???!! Like how do I get those massive straight leaves in a spoon? They need to revise this and change to weight measurement. Then to steep 2 – 3 min. I think that’s far to long for this tea. I brewed 1 min and even at that time some faint bitterness comes through.
I brewed this in my test tube gaiwan (Love that gaiwan!). 1 min and just eyeballed the amount. It’s fruity- something I always love about this type of tea. A bit vegetal, light sweetness, and a bit of bitterness creeping through. Unless, I need to revise my steeping method, I would say this is not a tea that is “Supreme”. It’s still a nice cup though.
Flavors: Fruity, Sweet, Vegetal
Sipdown. This is a good, reliable oolong that I wasn’t expecting to like nearly as much as I do. It’s more earthy and chocolatey than I normally look for in an oolong (or any tea, actually!) but as with my favorite greens it goes with almost any food and has a complex flavor that’s always interesting. It reminds me of a mixture of Yunnan and Da Hong Pao. Mom loves this one too and I would gladly get it again.
Flavors: Chocolate, Earth, Floral, Honeysuckle, Roasted nuts, Wood
Had a cup of this earlier. I’ve never been a huge fan of dark oolongs, but either my tastes have changed or this is different from what I’ve had before. It’s very earthy and woody, with a roasty quality that reminds me of good black coffee. This cup was a little watery, so I may adjust next time, but I will be reaching for this a lot as the weather gets colder.
I just read a post in the disscusions that Tealux had changed their name to Tealyra. This package is labeled Tealyra, so I’m guessing this is the right tea to review this under, but I’m not 100%.
This is super bright green in the bag and turns into a really deep green color when mixed in water. There is a little bit of a bitter tang at the start of the sip, but it gets less as I continue to sip. It is really smooth, but doesn’t seem to have much of the matcha taste. It is a little grassy, a little floral, but just by a hint. This isn’t really doing it for me. There isn’t enough flavor happening for m taste.
Upon opening the packet I am met with a large leaf and floral blend, which was not quite as I imagined it somehow. I was expecting pieces of butterscotch in the blend to create the flavour, instead we have ‘natural flavours’ in their place to create a synthetic version. With that in mind I give it a sniff, and while it’s sweet (and again floral) it just is not butterscotch like. It does smell creamy and well it’s still a pleasant scent but not quite right.
This will be interesting! I put two teaspoons of leaf (as it’s large leaf) into my steeping mug with 90C water for roughly 3-4 minutes.
The resulting tea liquid is golden brown in colour and bares a sweet scent that actually does resemble butterscotch rather well. Less floral than it’s raw blend form but not as creamy or thick as actual butterscotch.
In terms of flavour this is very pleasant, a dark, toffee and treacle mix (without a lot of sweetness) with some creamy, floral undertones that linger in the after taste. It’s not bitter but I think the flavours would be enhanced a bit better with some sugar or honey, just to make it more butterscotch like. Even without anything extra it still does have a butterscotch essence and though it may not be perfect it’s still very well created.
As it cools it becomes creamier and a little thicker in the after taste, particularly the floral tones. At this point I can taste the white tea a little better and it’s also becoming increasingly dry.
For more information please view the SororiTEA Sisters post.
I had this gong-fu to help me wind down for the night. I ended up spilling the first gaiwan contents (and hot water) in my lap, so I had to remeasure out some more. This is a very neutral Shou. The brew isn’t anything to brag about, but it isn’t a poor quality brew either. The flavor is slightly musty with some decayed sour wood. The aroma is almost like cinnamon. This brew does lack a lot of flavor. The liquor is a deep thick crimson soup, but it tastes rather diminished. This helped wind me down (on the second attempt), and it gave me energy to search for another brew. I’m glad I got to try; because, I can now check another pu-erh off my list.
Flavors: Cinnamon, Decayed wood, Musty, Sour