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drank Lu Shan Yun Wu Green Tea by Teavivre
1676 tasting notes

I knew I had tasted this before but with my hectic schedule I forgot how this tasted. It’s like getting to try it for the first time all over again. I love how the aroma of steeped Chinese green tea leaves often remind me of stew meat. The liquor on this looks green in the press and like white grape juice in the cup. I was expecting a subtle tea. Instead I get BAM! This is a killer tea. It reminds me of a cross between premium Long Jing and Huang Shan Mao Feng. Just an awesome cup!

I stopped putting ratings on teas but this one would be way up there.

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drank Lu Shan Yun Wu Green Tea by Teavivre
1676 tasting notes

I agree with the other reviews – this is good.

What I really want to mention is this is the best example of why I love to use a clear glass vessel when I steep. The leaf is so interesting. It looks like a pile of knotted thread until you spread it out. Then it looks like fine green wood shavings. In the bottom of the press with a mug of 175F water the leaf comes alive and puts on an amazing display. It wiggles, like the blades of grass I watched as a kid when a bug crawled through. Then it intensified until the bottom was shaking and twisting like butterflies trying to free themselves from their cocoons. What a show – and then I get to drink it too! Thank you Teavivre.

TeaBrat

I love glass teaware but I always seem to break mine!

ms.aineecbeland

I have been drinking Green Tea by Trader Joe’s Specialty Teas in tea bag; not as enticing/inviting as your tea; but enjoyable to me.

I am easing off tea drinking; I should say have been easing off. It got to be too much. I lapse at times as well. I don’t like the wording “lapse”; I get those republican notice to renew my membership since it has “lapse”; irks me at times the things I receive. Sorry, not to do with tea. Clear glass has great effect for viewing of tea, but if it is very hot, how do you hold it?
One of the libraries that I frequent has some clear glass rounders with no handles; and when I saw them, they made me think for tea drinking. I may get two as I renew my friendship with them. They are not nice and not friends; they abuse me; all do. Happy teas. good review.

gmathis

Sometimes a little “tea vacation” helps you appreciate it more. (I don’t have the strength of will to vacation for more than 12 hours :)

K S

My tea vacations are never on purpose.

Seule771 and Amy oh, my press has a plastic frame around the top and bottom with a plastic handle. It allows me to pick it up and pour with out getting my fingers too hot and it also adds some protection for the glass. I bought mine at Starbucks – they are only $10 at our shop. The glass can break if you hit it wrong while cleaning. :(

SFTGFOP

I was just drinking this tea earlier today!

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I gravitate toward black teas most of the time but I made this for my husband tonight and decided to re-visit it. It has a delicate, creamy, sweet flavor-a nice change of pace for me.
Preparation
195 °F / 90 °C 2 min, 0 sec

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Interesting. Sweet, a little beany. I totally get where the “soy milk” description comes from.

Sadly, these are NOT flavours for me. Boo! I have one cup left, but I think it’s going into the “tea for other people” box.

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Had this midday and WHOA 7g is waaaaaay too much leaf for 8oz of water, unless I’ve misunderstood the packaging/site directions somehow. I wondered when I was preparing it as it seemed like double or even beyond that in terms of leaf amount. Turned me jittery as all get out. It did taste nice, but I’m bummed I messed it up as it’s such a fancy dragonwell relatively speaking. Will compare it to the Premium this week hopefully. I have to admit often I’m secretly hoping not to be absolutely blown away by Teavivre’s teas because of the distance and all that (and the fact for some reason USPS requires me to pick Teavivre packages and only Teavivre packages up at the station without fail). Unfortunately sometimes it can’t be avoided (Milk Oolong!).

Preparation
175 °F / 79 °C 1 min, 0 sec

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I found this one to be thick like broth. It is buttery, vegetal, sweet, lightly floral. The aftertaste of the first mug is what I call geranium. Some call it latex. It is that quickly recognizable oolong taste. The second mug was similar with added mineral notes and lose the geranium. This is more of a contemplative cup than something to get you moving in the morning. I seldom want jolted awake so it suits me.

Having tried several oolongs in the last week or so, I think it is a toss up between this one and the Taiwan High Mountain oolong as my personal favorites. However, they were all excellent and all distinctly different.

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80

This made a really good overnight cold steeped. Sadly, I drank it this morning, got caught up with Pokemon X and then forgot why it tasted really good.

Preparation
Iced

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80

OOOfffffph! I am so bloated from last night Thanksgiving dinner. Though weirdly, I’m still hungry for it as it tasted so good. Time to oolong it out of me!

Hmmm. I am haunted by an excellent Big Red Robe Oolong I had at the LA tea festival that blew my feathers off. Sadly, this oolong didn’t blow me away like that one did. However, this Teavivre oolong is still pretty good and an interesting round of tea. Great roasty, nutty, oak, golden flavors with later steepings of rocky minerals and cream.

Full review at my teablog, The Oolong Owl http://oolongowl.com/da-hong-pao-oolong-teavivre-tea-review/
Octopus substitute!

Preparation
Boiling
TEArender

Hey tea frind, I have heard of several da hong paos, the lot of them are each different. Then there’s always da hong pao yi chang xiang jiao. ;)

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92

This has been a weekend of constant interaction, the extreme introvert that is me is having a bit of burn out and in response to that, probably getting sick. Of course sickness can be alleviated somewhat with copious amounts of tea drinking, long soaks in a hot bath, and not coming out of my room for a few days. Yet another reason I need an electric kettle. Today we are going to look at a soothing tea, one filled with flowers and fuzzies.

Chamomile Rose Silver Needle White Tea by Teavivre is a beautiful tea blending Silver Needle from Fuding, Fujian, the chamomile is Winter picked in Sinkiang, China, and the roses are plucked in France during Autumn. When I saw this blend of tea and flowers I knew I had to try it, I was so glad they sent me a sample to try! The aroma is delightfully delicate and fresh, like flowers drying on a warm Summer day. I am not sure I have ever smelled a tea so evocative of the idea of Summer. The mix of heady rose and straw like aroma from the chamomile mixes very well with the dry, herbaceous aroma from the Silver Needle. Delicious and filled with the beauty of nature, that is a tea I will enjoy.

I love when I steep a tea and the aroma fills up the area I am in, it really heightens the tea experience and seems to make it last even longer than it would usually. The aroma is heavenly floral and herbaceous, the leaves take on notes of sage and thyme and are much stronger than the floral scents from the dry leaves. The liquid has very faint notes if sage mixing with the rose and chamomile aroma giving it a very clean feeling.

Time for the fuzzy trichomes to tickle my mouth, it is my favorite things about drinking Silver Needle tea. The taste is very clean and pure, it is a tea I would recommend drinking on a hot day or when you need a tea that refreshes you. I can certainly see myself putting this tea aside to drink when I feel feverish or too hot on the inside. The taste is also mildly sweet with a hint of the straw like taste of chamomile flowers, the Silver Needle carries on from the aroma and gives the tea a hint of a sage taste which blends well with the other flavors. But where is the rose you are probably asking, it is there at the end leaving a sweet floral aftertaste that will stay in your mouth for a few minutes. As the tea cools it becomes a little more sweet and a touch more floral. A very balanced and enjoyable drink filled with beautiful flowers.

For blog and photos: http://ramblingbutterflythoughts.blogspot.com/2013/10/teavivre-chamomile-rose-silver-needle.html

darky

hmm sounds like i’m going to blend something like this myself got both chamomile and silver needles in cupboard. Sounds like a fun blend

Nicole

Sounds great!

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91

Ahhhhh yeah…it seems like it’s been awhile since I had a dian hong, which is probably my favorite kind of tea. Smells like fruit preserves, maybe a hint of molasses, and sweet potato both pre-steep and after. Taste reminds me mostly of sweet potato and honey. Very smooth drinking, which is no surprise.

Preparation
190 °F / 87 °C 1 min, 0 sec

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78

Tea #37 from Another Traveling Tea Box

While I’m normally a fan of a strong black tea, this one isn’t for me. I hate to say that since I’m a huge fan of most of the teas from TeaVivre that I’ve tried. Perhaps I’ll have to order a few different types and see if I stumble across one I do enjoy. I hate to completely give up on a style of tea, but so far my experience with Keemun has been rather lackluster.

The tea is very strong, which would generally appeal to me, but the combination of flavors just don’t suit my tastes. There was a hint of bitterness and a subtle smoky flavor that I don’t think went well with the dark chocolate notes I kept picking up. While I didn’t care for it, I do think this makes a great fall tea for someone who likes straight blacks with a hint of smoke.

Preparation
195 °F / 90 °C 2 min, 0 sec
TeaVivre

Sorry for this tea does not your favorite, i’m glad you can tell me your honest feeling about this tea. And your satisfactions are the best encourage for us to go forward.

Dr Jim

It’s one of my favorites, which is why I put it in the box. Too bad you didn’t like it but it’s a matter of taste – I love the smoke.

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78

I wasn’t very keen on this one with my first sample sachet, a few months ago. I’m loving it as much as my Yunnan White Jasmine today, however. My list of variables include: season change, longer steep time, older age of the batch, and potential mug and steeper contamination from yesterday’s Butiki’s “With Open Eyes”.

The flavour is sweet and saturated, like a banana, with some gentle melon notes. The jasmine isn’t overpowering to taste, although the aroma gives my nose a good kick as per usual. It’s floral and smooth, complimenting the cheese scone I just ate, in a surprisingly flattering way.

When I removed the steep basket from the mug I got some fizzy little bubbles for a few seconds. Hm, maybe I should clean my mug more thoroughly, or give the rest of the unused leaves in the sample a quick rinse before first steep next time!

Edit: bubbles were only on first steep, so quick rinse it is! I think I may like the second steep better, anyways. There’s a little citrus lemon to it.

Preparation
185 °F / 85 °C 3 min, 0 sec

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89

Smells and tastes somewhat like a nice Dian Hong (Yunnan) tea to me. I am getting some sweet potato like notes, but it is also rich and malty. Usually I don’t like drinking tea with meals, but this tea was great with nachos…

Preparation
190 °F / 87 °C 3 min, 0 sec

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78

This will be quick, since I didn’t particularly care for this tea and only steeped it twice. I used 7 g of tea in a 200 ml glass teapot.
The dry leaves smell like fruit roll-ups (I’m not kidding). The dry leaves are a darkish green, and they’re rolled up. They unfurl to reveal high-quality full leaves. I steeped it at 190-195 for 1’ and then 1:45.
The tea flavor itself is acceptable but not particularly impressive. It improves dramatically on the second steep, becoming more buttery. There’s an overlaid floral-fruity flavor which is somewhat pleasant but not very well-integrated with the oolong flavors. This is a problem that many jasmine teas have, and this tea shares it. The scent of the osmanthus is very perfume-like, and it is a pleasant smell, but it is not all that pleasant in a drink, in my opinion. (And please note that I love floral-smelling teas such as light Tie Guan Yins.)
I won’t be ordering a full-size batch of this tea.

Preparation
195 °F / 90 °C 1 min, 0 sec
Lion

I am having a similar experience with this tea. I tried a sample of it from a friend and thought it was quite unique. I ordered a full order of it during Teavivre’s big anniverary sale, and now that I’m trying it again… I am having trouble enjoying it. I can understand your comparison to Fruit Roll Ups and now that you mention it that is pretty spot-on as far as the scent goes. Something about the flavor is kind of cloying to me, and almost cough syrupy. I’m not sure what to think. I will have to give it another chance sometime soon when I’ve had a bit of time away from it.

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This is my first Teavivre sample. It’s also the first oolong I’ve had recently that I didn’t over-leaf. Agree with the others, it does smell and taste like vegetables. Mmm… veggies.

Preparation
Boiling 4 min, 15 sec

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81

Received this one from Teavivre’s Autumn tea contest.

This is a very pleasant oolong. It is lightly floral. There is definitely a naturally fruity taste. Reminds me of stone fruits, apricots, peaches.

I brewed this one 1tsp for about 2 minutes, it was quite thick. Still good, but I think I would prefer it for less steep time.

Edit: Made this one at a 1 min steep. I think the flavours are much better at the lesser steep time. The flavours are much lighter, and subtle, but I find I am better able to distinguish the flavours. Whereas at a 2 minute steep, it still tasted good, but I think some flavours were overpowering others.

Preparation
180 °F / 82 °C 2 min, 0 sec

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90

I wanted to write a note for this tea because I was very impressed by it, and I’m shocked that it has such a low rating (76 at the time of writing). This is an excellent example of a Taiwan High Mountain Oolong.

The leaves are nicely dark and green with minimal oxidation, and they produce a light golden liquid. The leaves smell much like green tea leaves, which makes sense given the very minimal oxidation.

I brewed them gongfu style, 7g leaves with 7 oz of water, starting at 50s and working up. I’d start with 1 min next time or use slightly less water or more leaves. I used temperatures between 185 and 195 F.

Anyway, the flavor was excellent – vegetal notes are very present but not in your face or like you’re drinking asparagus juice. (The slight oxidation smoothes out the vegetality.) They’re complemented by a little bit of florality – there’s not enough oxidation to maximize florality. There’s a nice subtle sweetness. There’s also a buttery-milky flavor and a light-to-moderate mouthfeel. This tea has much of what I like in green tea without any overbearing vegetality, plus the smooth, complex buttery flavors of oolongs.

The second steep was really impressive – more buttery and milky with a wonderfully long finish and some notes of artificial popcorn butter (trust me, they were pleasant!) The third steep was somewhat weaker, but there were still complex herbaceous (kale-like) notes with good sweetness. The final steep was quite weak but still pleasant.

As you can tell, I really enjoyed this sample, and I’ll be ordering some despite it being a bit expensive (but still more than fair relative to other high-quality high mountain oolongs).

Preparation
190 °F / 87 °C 1 min, 0 sec

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I drank 36oz of this yesterday – and will probably continue on with it later today. I was a bit surprised when I opened the packet. I’ve had a dong ding before and had my mind set on what I was about to experience. Except this is Qing Xiang and I did not know that means it is not roasted. The charcoal scent I was expecting was not there (and I am ok with that – I actually prefer the green oolongs.

I prepared it with boiling water and a two minute steep. There is a lot of leaf. I mean A LOT. The brew aroma is my next surprise. It is floral and spicy. Spicy? My second surprise.

I made the mistake of reading Teavivre’s description at this point. A mistake because I will never know if I would have made the osmanthus association on my own. It is definitely there once I know it but I was leaning more towards cinnamon and possibly ginger. I read Stoo’s review and notice he also made a cinnamon connection. Of course he had to run to the store and buy cookies afterwards. :)

I am liking this one a lot. It is floral, spicy, sweet, and has a long lasting aftertaste.

TeaVivre

The words" Qing Xiang" mean that the tea is not roasted. So this tea does not have the roasted taste.

Uniquity

Reading the other reviews, I am pumped that I wasn’t alone with the cinnamon or ginger note. I loved that!

K S

Agreed!

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97

Using up my last sample of this. I’m really trying to use up all the little bits of tea so I can order more. :) As always I am enjoying this. I accidentally steeped it a few seconds too lon g and I can tell in the taste, but it’s fine. Thanks again to Teavivre for all the delicious samples they’ve sent over the years! See other notes for more info on this tea.

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97

Drinking an exquisite cup of this before we leave on our road trip to Las Vegas. I won’t be bringing any tea with me on this trip so this will probably be the only good tea I have for awhile. Unless of course I find a good tea house in Las Vegas! Anyone know of one?

This tea is just wonderful. It tastes more roasted today than the last time I tasted it; mood really makes a difference when tasting tea!

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97

Dry leaves smell fabulous! Can’t wait to try this.

I used the entire sample packet, probably two heaping teaspoons worth.

Yes, this is good tea! I’m not in the mood to get all wordy today but suffice it to say that this is green with definite roasty notes, and a bit floral, with the characteristic creaminess and slight caramel flavor that is distinctly from Taiwan tea.

Preparation
Boiling 1 min, 0 sec

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drank Golden Monkey Black Tea by Teavivre
299 tasting notes

No notes yet. Add one?

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

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86

Just, delicious. A must-buy when I make a Teavivre order. So roasty and oolongy. A perfect combination.

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