Teavivre

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Recent Tasting Notes

80

This is the last of the Teavivre Spring 2014 green teas I’ve left to try. I left the two Dragonwells until last on purpose so that I could drink them together and maybe compare a little.

In terms of appearance, this one is very similar to the Premium Dragonwell. The leaves are large (about 2-4cm), folded and flat. They’re mostly a medium grass green, although with some lighter and a few darker leaves. These leaves are more mottled than the Premium leaves, I think. There are more yellow and brown patches, on more of the leaves – perhaps because they’re organic? I’m not certain on that count!

I used 1 tsp of leaf for my cup, and gave it 2.5 minutes in water cooled to around 175 degrees. Brewed, the leaves are mostly unchanged, and have not unfolded at all. The scent is quite pungent, but very fresh – green vegetables (maybe cabbage or asparagus). The brewed liquor is a light yellow-green.

The taste isn’t as strong as I thought it would be, based on the scent of the brewed liquor. I can taste asparagus, and a touch of something cabbage-like that just verges on bitterness. It’s a very smooth tea, although I wouldn’t quite describe it as buttery. The hint of bitterness at the end of the sip is interesting, in that it provides a bit of bite. I guess that’s why I don’t find it as smooth as the Premium, but it’s still pleasant nonetheless.

On balance, this isn’t my favourite Dragonwell of those I’ve tried so far. It’s interesting in terms of flavour, and I’m pleased all over again that I don’t dislike it, but I think the buttery sweetness of the Premium Dragonwell probably spoilt me for this one today. I have some leaves left, so I’ll return to this one another day. For now, though, I’m impressed with the quality of the green teas I’ve tried from Teavivre, and I’m looking forward to the arrival of the Spring 2015 sampler.

Preparation
175 °F / 79 °C 2 min, 30 sec 1 tsp

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95

I recently ordered a sampler of Spring 2015 green teas from Teavivre, so I’m currently working my way through the remainder of my Spring 2014 pack, in the expectation that I’ll have finished them before the new stuff arrives. That’s the plan, anyway.

The leaf here is fascinating. They’re larger than I would have expected, flat and folded in appearance, and a fairly uniform grass green with some lighter speckles and some dark (brown-ish) patches. The wet leaf isn’t much different in appearance, except that some of the leaves have unfolded a little. The scent is vegetal, rather like spinach, and also a little chestnutty. I used 1 tsp of leaf for my cup, and gave it a.5 minutes in water cooled to around 175. The brewed liquor is a pale yellow-green.

To taste, this is another green I’ve found myself unexpectedly enjoying recently. I never would have thought I’d enjoy green teas as much as I do now. In fact, it’s probably time I stopped saying that in general I don’t like them. I’m not sure that that’s true anymore, which means that continuing to try different types has been more than worthwhile.

This is a delicious cup. It’s smooth and buttery, with a sweet, fresh vegetal flavour and an underlying nuttiness. It tastes to me like steamed green vegetables – spinach, perhaps, and green beans. There’s some sweetness that I associate typically wish freshly shelled peas. The nuttiness works really well with those flavours, and pine nuts specifically are what this one brings to mind.

This is another variety that I’ll be adding to my list of “likes”, and another one I’ll look to explore some more. I’m pretty sure Teavivre’s green teas are among the best there are; I’ve never found a run of pure green teas that I like as much, or that have such clear, fresh flavours. This would be a potential repurchase for me, and I don’t say that often about a green tea! Perhaps that’s about to change.

Preparation
175 °F / 79 °C 2 min, 30 sec 1 tsp

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92

This is such a fantastic tea! The dry leaf consists of long slender black and dark emerald curls. It has a dry grape scent. I warmed these up in my gaiwan and brewed them gongfu. I didn’t even have to open my gaiwan to take in the aroma. My tea room was filled with a smooth smoke and raspberry aroma with every shake of the vessel. It was a deep and intoxicating smell. I washed the leaves once and brewed away. The liquor was a pale and opaque orange. The flavor was so very delicious. The initial sip was smokey with dark fruits. This flavor broadened to a dark cherry wood with a full bodied sweetness. I absolutely love roasted oolongs and this is one of the good ones.

Flavors: Cherry Wood, Dark Wood, Raspberry, Smoke, Sweet

Preparation
Boiling 0 min, 30 sec 7 g 3 OZ / 100 ML

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93

Sooooooo Happy Ice Tea Day! Is it a coincidence that ice tea month is 6 months from hot tea month in January? No celebration is a must. However I’m celebrating with hot tea rather than the iced version I’m having it hot. https://youtu.be/Xf2MNCu5oqM Yes a little Power Station for your enjoyment. I have a great affection for Ginseng Oolong. I love the sweetness the back end of the sip…funny looks and inquisitions from coworkers. It’s harder to get Oolong flavor because of the ginseng but it’s a pretty good base. If it was a poor quality you would taste it. I’m liking this one quite a bit. I don’t know if I’ll get “boost” from the ginseng but, I’m liking it regardless. Maybe next steep will be on the rocks.

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94

This such a unique green! The leaves are these small moss agate colored rolls. The dry leaf has a deep dry vegetal aroma. I didn’t have enough to brew gongfu, so sadly I brewed this up western styled. The good part is that it still was amazing. The liquor is a pale jade, and the steeped leaves carry a vegetable garden aroma. The initial sip is sharp with a floral spice, but it soothes down to a spinach and honey flavor. I really liked this brew, and I cant wait to try brewing it gongfu.

Flavors: Floral, Spinach, Sweet, Vegetal

Preparation
175 °F / 79 °C 1 min, 0 sec 1 tsp 6 OZ / 177 ML

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94

This is such a tasteful brew. I’ve been craving some gold buds lately, and this hit the spot. I opened the packed to reveal small fuzzy curls of ebony and gold. This dry leaf had a soft aroma of a bakery. I placed them inside my wamed gaiwan and gave them a sniff. The bakery scent deepened into a pastry aroma with sweet raisins. I brewed these treasures up gongfu to get the full flavor. The initial sip was deep and bold. The flavor was of a strong malt and redwood. I could hint at a sweetness of salted caramel. The flavor then broadened to a baked bread aftertaste. I really enjoyed this brew, and it was perfect for a rainy day like today.

https://instagram.com/p/3r1AC7zGV5/?taken-by=haveteawilltravel

Flavors: Baked Bread, Caramel, Cherry Wood, Dark Wood, Raisins, Salt

Preparation
Boiling 0 min, 30 sec 5 g 3 OZ / 100 ML
TheTeaFairy

Mmmmm….BUDZ!!!!

Haveteawilltravel

hahahah, I actually thought of you while brewing xD

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76
drank Xin Yang Mao Jian Green Tea by Teavivre
6338 tasting notes

free sample from teavivre! thank you angel and the rest of the teavivre folks!

this one is not my favourite green from teavivre. it’s slightly vegetal but lacking in that really FRESH! taste that i’ve come to love from other teavivre’s green teas. this was a little green bean like…a little grassy and overall pleasant even if it won’t be a favourite of mine. Thanks a bunch teavivre!

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79

Got this as a sample in my last order. While this is a pleasant mild tea with light sweet pea notes, it’s no standout, especially compared to Teavivre’s many other oolong offerings. Still glad I got to try it though.

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This is one of our favorite green teas. It is so smooth and sweet. There is no bitterness, no grassy taste, no sour note. There is a fresh mineral quality that makes it taste so refreshing to me. Years ago when I first tried this type of tea, I thought it was a little bland, but once my palate recovered from years of Dr. Pepper and learned to pick up the delicate flavors I loved it. Hubby prefers smooth greens, so this one and Bi Luo Chun are his two favorites.

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90

I finally got a flowering teapot to enjoy these! This brew is astonishingly beautiful. The sweet smelling bulb took about six minutes to fully open. The pale topaz liquor had a deep floral and nectar tone as the tea bloomed. The bloom was of long shining spikes at the base with a brilliant golden sheet covering the needles. Two delicate silken white strands ascended from this flower and each were peaked with a beautiful pink flower. The flavor of this brew was so creamy and sweet. I left this in the pot for over eight minutes and there wasn’t a hint of bitterness. The initial sip was sweet, floral, and slightly herbaceous. The brew has a nectar encompassing mouthfeel. I do recommend only brewing this once though. The second steeping is slightly bitter and astringent. This was still incredibly enjoyable, and I can’t wait to show these off.

https://instagram.com/p/3jIEwEzGV8/?taken-by=haveteawilltravel

Flavors: Creamy, Flowers, Hay, Sweet

Preparation
180 °F / 82 °C 8 min or more 12 OZ / 354 ML

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65

A very standard green. When I drink it, it basically tastes the way I would imagine “green tea” as a category to taste. Vegetal, mineral, a bit of sweet and fruity, equally balanced, as well as a hair bitter. I prepared using a very low temp, which was good, as I can’t imagine how bitter it would have been if I had used water over 160, but it worked well this way.

Preparation
160 °F / 71 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML

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100

this is an awesome tea!

when i smell the leaves dry, they smell peppery like bi luo chun green tea.

when i smell the leaves wet, they smell more grassy and green like veggies.

when i smell the brewed tea, it smells nice and sweet and grassy.

when i taste the brewed tea, it tastes grassy and sweet :D

the sweetness is why i give it a score of 100. i recommend you buy some.

many thanks to Angel teavivre for this amazing free sample! :D

Flavors: Grass, Green, Pepper, Sweet, Vegetables, Vegetal

Preparation
190 °F / 87 °C 1 min, 0 sec 5 g 8 OZ / 250 ML
Indigobloom

Cool. Is it sweet like a dragonwell?

Kirkoneill1988

not too close just a tad. say 0.500% like dragonwell. but i could be wrong

Kirkoneill1988

i would also have to try it again and focus for a more accurate report (comparison). im sure you understand indigobloom

Indigobloom

Of course! sounds like a fun experiment

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88

The dry leaves consists of long dark green tendrils. These leaves carry the tantalizing aroma of dried apricot and tobacco. I placed these lengthy beauties in my yixing and gave them a shake. A heavy smoky aroma of oak filled my tea room. I began to brew right away. The steeped leaves smelled of leather and wild greens. I was able to pull a great many steepings out of my yixing this tea session. This tea gives off the flavor of smooth smoke with a light vegetal tone. The qi from this brew is intense. it peaks quickly and hits hard, but then smooths out to a peaceful relaxation. This is one of my staples within my tea cupboard, and I am sorry to see the last of it go. I will definitely be purchasing more.

https://instagram.com/p/3bvLv9TGUR/?taken-by=haveteawilltravel

Flavors: Apricot, Leather, Smoke, Tobacco

Preparation
Boiling 0 min, 15 sec 10 g 3 OZ / 100 ML

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92

I opened this package to reveal an assortment of beautiful leaves! The dry leaf consisted of long forest green tendrils spread with silver downy buds. They smelled of green beans and spinach. I placed this forest of tea in my warmed kyusu and gave it a shake. My brewing vessel gave off a deep vegetal and seaweed aroma. I brewed up a few cups immediately. The liquor was a pale glistening topaz, and the steeped leaves had a robust edamame tone. The initial sip was tasted of vegetal broth and forest moss. This brew had a very deep and vegetal body with a light sweetness at the end. This was a wonderful brew! I would consider this to be on the more darker and heavier side of this company’s spring harvests. I enjoyed every bit of it!

https://instagram.com/p/3bbJdATGRG/?taken-by=haveteawilltravel

Flavors: Green Beans, Moss, Spinach, Vegetable Broth, Vegetal

Preparation
180 °F / 82 °C 1 min, 15 sec 7 g 8 OZ / 236 ML

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70

I don’t think I like ginseng. This tea was flavorful, sweet, super mineral, and what I assume ginseng-y. It was a bit too much like medicine for me. If you enjoy ginseng, you will likely enjoy this, as the quality is clear.

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95

This is from the Spring 2014 harvest of this tea, which I’m only just getting around to trying now. Boo for me. Every time I drink a Teavivre green, though, I’m reminded of how good green tea CAN be, and that there are even green teas out there that I can love. This is another of those rarities. I used 1 tsp of leaf for this cup, and gave it 2 minutes in water cooled to around 180 degrees. The resulting liquor is a very pale yellow, the scent mildly vegetal with a light floral edge.

The scent of the dry leaf is absolutely, totally, 100% amazing. It’s sweet and very vegetal, like fresh green beans and asparagus. The leaves are long and thin and a little downy, predominantly very pale green but with darker tips. Once brewed, the leaves are a more obvious grass green, although a few are darker and some lighter, giving a pretty variagated effect. The scent is almost a little salty – it’s actually reminding me of beef oxo cubes, strangely enough!

To taste, though, there’s no oxo to be found. This is a good thing, I think, on balance. What I can actually taste is sweet, fresh, green vegetables. Like the scent of the dry leaf, the main flavours are green bean and asparagus, with a hint of grass towards the end of the sip. This one reminds me a little of Bi Luo Chun, although I think it’s a touch milder overall. This is a very smooth green, although I wouldn’t say it’s particularly buttery. Just very clean and refreshing, with a well balanced flavour. It’s the perfect choice for spring!

Preparation
180 °F / 82 °C 2 min, 0 sec 1 tsp

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87

This is very good – I have noticed that so far, I seem to prefer blends that have berry flavors combined with tropical pineapple. It creates a more unique fruit blend for me, and feels a lot more summery. I really like this one. It is strong but not too much, at least not too much for me.

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80

I’m baack. Again. Sigh. Real life is hard, how do you all do it?
I’ve spent the last few days finishing off my reviews for the Red Leaf sponsored matcha testing and I really needed a nice black tea to go back too (I’m seeing green in my sleep). I got the sample from Teavivre a while back so I thought this would be a good time to sit down, work on some school work and drink a good black tea.
This one smells amazing, its got such a nice dark amber colour to it and such a nice taste. It has a subtle sweetness with chocolate and honey notes and some more subtler maple-y and nutty notes as you sip it down more and it cools. Definitely one of my top straight black teas (y)

Flavors: Chocolate, Honey, Maple, Nutty

Nichole

Welcome back!!

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50

an ok tea.

little pitcher method (grandpa style):

when I smell the leaves dry, they smell like veggies and pepper.

when I smell the leaves wet, the smell is intensified.

when I smell the brewed tea, it smells sweet and like veggies.

when I taste the brewed tea, it tastes sweet and like veggies.

the reason I give it a 50, is because it tastes too much like veggies and gets bitter fast.

I shall share the 2nd pack with a friend

many thanks to angel teavivre for this free sample :)

Flavors: Bitter, Sweet, Vegetables, Vegetal

Preparation
200 °F / 93 °C 7 g 9 OZ / 260 ML

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85

This is very good, but a bit more sour than I ever really imagine blueberry being, so it masks the flavor just a bit. That being said, it makes an amazing iced tea if you add a little sweetener, and you can definitely taste blueberry. People who love juice REALLY need to give herbal blends like this a try – once you wean yourself off all the sugar, and a teaspoon in a cup tastes sweet to you, you will never go back.

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95

an awesome tea.

little glass pitcher method (grandpa style)

when I smell the leaves dry, they smell like sweet-grass.

when I smell the leaves wet, they smell more intense.

when I smell the brewed tea, it smells sweet like sweet grass.

when I taste the brewed tea, it tastes like sweet-grass

a note: you must use proper water temperature for this tea (most dragonwells don’t need it) or it will get bitter fast thus why I’m scoring a 95.

many thanks to angel tevivre for this amazing tea sample

Flavors: Grass, Sweet

Preparation
200 °F / 93 °C 7 g 9 OZ / 260 ML

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84

Green TieGuanYin is so amazing. I rinsed twice. First time on purpose second time on accident.
First steep.
30 – 1 min. I’m tasting honeysuckle. It’s kinda sweet all around really. it much grass flavor.
2 min. Where’d the honey suckle go? It’s all green flavor now; grass, slight hay
3 min Cooled down a bit. What is this flavor? It’s so smooth. Kinda floral, kinda green.

Preparation
3 min, 30 sec 1 tsp

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98

This was a beautiful treat! I opened my package and revealed only a few little vibrant green glossy orbs. They carried a strong milky and vegetal aroma; moreover, I could hint a slight floral background. I placed these little gems in my warmed gaiwan and gave them a shake. This smooth scent became of creamy dried fruit with floral nectar sweetness. I began brewing right away. I washed these emeralds, and I brewed a few cups. The steeped leaves scent dropped to a deep vegetal tone with a sweetness of squash and melon. The flavor was simply amazing. This brew had a smooth and light body. The vegetal tone combined well with a refreshing sweetness and honey soothing quality. The leaves of this brew were unbelievably beautiful. The steeped long slender steeped leaves in my gaiwan were my favorite part of this tea session. The liquor was a pale jade, and it kept strong and soothing for 10+ steepings. The small amount that I had (5g) overfilled my gaiwan and lasted for a long tea session. This was definitely a treat for me, and I will be getting more of this someday!

https://instagram.com/p/3PbXK_zGUH/?taken-by=haveteawilltravel

https://instagram.com/p/3PmuzOzGV0/?taken-by=haveteawilltravel

Flavors: Creamy, Dried Fruit, Floral, Honey, Melon, Sugarcane, Vegetal

Preparation
205 °F / 96 °C 0 min, 30 sec 5 g 3 OZ / 90 ML

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