Teavivre

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Recent Tasting Notes

72

This was just ok. Earthy, a bit astringent. It wasn’t as remarkable as the last few I’ve tried, sort of a plain old black I don’t really care for.

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I am disgracefully behind in writing tasting notes. I have many, many wonderful samples from my tea friends, that I really need to get sipping.

This one came my way from dex, don’t even ask how long ago. I don’t remember.

This style of tea I really need to be in the mood for. When I drank it a couple of days ago, it was windy and chilly. The perfect day for a warm comforting tea. Sometimes in this type of tea, the smoke it too much for me, and in those cases I usually use it for my home-made pea soup for a smoky flavour in lieu of bacon. This tea, however, was nicely smoky. I added a splash of maple syrup, recommended by another steepster member, and it made for a delicious sweet smoky cup.

Thanks for the sample, dex!

looseTman

I am disgracefully behind in writing tasting notes. I have many, many wonderful samples from my tea friends, that I really need to get sipping.
+1

mrmopar

Aren’t we all behind on that..

Dexter

Just happy to see you back logging teas!! :))

looseTman

Agreed – Welcome back!

scribbles

Thanks you all!! Happy to be back! Stressy environment be gone :)

looseTman

Stressy environment be gone :)
Congrat’s – That must be such a big relief!

looseTman

mrmopar, You’re very kind as always! I suspect you’re correct that this is a common dilemma due to the many favorite generous Steepster tea suppliers as well as Steepster members plus the many frequent sales that are just too good to pass up. And then there’s life: family, jobs, medical issues, … etc. Is it any wonder?

Kirkoneill1988

i not sure if i tried theirs before. i tried uptons’ version and its awesome

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85

Oh dear, I really thought I logged this when I first tried it — I finished off the sample pouch weeks ago so now I’m trying to do this from memory.

I did like it. I thought it was a bit more sweet pea than sweet potato, and there was something slightly biting about it. I think I still prefer milk oolong, but this is definitely worth trying if you are interested in oolongs on the green side.

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93

I regret being forced to rush through this one this morning in my frenzy to prepare to substitute teach today. It was my first day ever, and I know most subs suck, but I am really intent on making sure I break that mold.

This was perfect this morning. A bit sweet, not bitter at all, and very earthy and woody. There was a thick fruitiness, but I’d need to drink it again to be sure. But drink it again, I most certainly will!

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83

This was tasty – standard white tea, for me. A bit sweet, fruity, hay-y. Good hot and cold. Not the best I’ve ever had, but very enjoyable.

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This is a really nice lapsang! It’s smoky, but not too smoky… and it tastes SUPER GREAT with maple whipped cream.

:)

https://instagram.com/p/00gBKwR5Dt/ (In Dexter’s handmade cup! Thanks so much! :D )

1.5 tsp in 10 oz, 2:45, 195F)

Preparation
195 °F / 90 °C 2 min, 45 sec 10 OZ / 295 ML
Tealizzy

We’re tea twins today! Ha!

beelicious

Maple whipped cream sounds absolutely amazing!!

OMGsrsly

Awesome! :D I went for this because it’s pouring out. Still contemplating the Farmer’s Market, but… so much rain.

Dexter

Maple whipped cream sounds fantastic. Happy that you found a use for the bowl :)

OMGsrsly

beelicious, maple whipped cream is just cream whipped with a little maple syrup. How much depends on how sweet you want it!

And of course I found a use for the bowl, Dex! :)

Indigobloom

whaaaaaat?! I need to learn how to make that :P

caile

Looks yum! Gorgeous cup too! :)

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Now that I finally like lapsang, I thought I’d try Teavivre’s version and so I ordered a sample in my last order. I’ve only had lapsang brewed western before, but I love gong fu, so I went for it. This one is much more mild than the other 100% lapsang tea I had. The smoke is smooth and mild and sweet. Very good quality, but I wanted more depth and complexity. I think I’ll have to try this one brewed western to see if a long steep brings out the depth I was seeking. Overall it’s nice, but I wanted something more punchy!

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84

This is very tasty. It definitely tastes like cherry, which I have never really tasted it it to you before. I would say that it is more tart cherry than sweet, because there is a bit of a sourness that does not come from astringency. It is also malty and hearty. Yum!

Preparation
1 tsp 8 OZ / 236 ML

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This is my first Dan Cong! Woo! I almost bought some at DavidsTea, but I’m glad I didn’t, because this is much better quality. The color of this tea is a strikingly gorgeous honey amber. I got several infusions out of it, with each one getting slightly sweeter.

There is a nice roasty note, but it’s not as pronounced as the Da Hong Pao I had the other day. The flavor reminds me a lot of pomegranate…a little tart and a little sweet. Interesting! I don’t think I’ve ever tasted that note in a tea. Overall, I liked it, but I think I might like the Da Hong Pao a bit more. :)

boychik

Do you like Teavivre’s DHP ? if yes, can i send you a package, please ?!

Tealizzy

I do like it, but not as good as Nannuoshan’s. Are you trying to give away tea? ;)

boychik

yes, its not for me , bought a package last summer. DHP getting better with age, it shouldnt be fresh fresh.

Tealizzy

I’m willing to take some off your hands. :)

boychik

Yay shoot me your address again here.

Tealizzy

Okay, will send you PM!

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100

May I just say that I adore this tea? It is malty and chocolatey and bready and not at all bitter or astringent, not even the way that chocolate can be bitter or astringent (which, in chocolate, is a yummy quality, but not always in tea). I really like a tea that I can sink my teeth into, that is perfect as is, and this tea is it. No frills, no complex flavorings (although those also have their place). Just a good black tea with hints of honey and yeast and chocolate. Yum. I’d have this for breakfast every morning if my budget would allow me. :)

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

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When TeaVivre posted this on Instagram, I knew I had to have it. It’s just so unique! And at the time, I don’t think I even had 1 traditional gaiwan. I have one now, along with a couple of what I’d consider “easy” gaiwans. I really love brewing things gong fu style now! This is really like an in-cup infuser/gaiwan/serving pitcher. I really like the serving pitcher part, as I still don’t own one…I’ve been using a small Pyrex measuring cup for that (lame, huh?).

Anyway, this came in the mail today, so I tried it out with the Da Hong Pao sample I ordered.

The overall quality is pretty good. One thing that bothers me about one of my easy gaiwans is that the holes look unfinished and have sharp points on the inside. This one has an infuser with both holes and a fine mesh metal strainer inserted inside and the holes look nice and finished. The fine mesh strainer will be nice to catch sediment or little pieces of leaf. I found three scratches on the glass pitcher portion, which worry me a bit regarding its integrity…hopefully they won’t be a problem. The pitcher and infuser portions don’t sit as securely in the base as I expected, but it’s not terrible. I found the lid can double as place to measure out your leaf. ;)

Since you can sit the infuser in the base while you pour from the pitcher into your cup, people used to traditional gaiwans may find themselves almost pouring the water for the next steep into the infuser without putting the infuser back in the pitcher….I almost did this! That would not be wise!

Also, it’s important to watch the water level in the pitcher when pouring into the gaiwan, rather than the water level inside the infuser, as you may overfill and cause a spill. Not a problem if you’re using a gong fu tea tray, but otherwise it would be. Also, overfilling will make the top of the pitcher hotter, making it more difficult to handle/pour.

I know some folks like to agitate the leaves with the lid while brewing, but you can’t really do that with this one, as the water level in the infuser is lower than in a traditional gaiwan, and the infuser is not as wide.

I like the portability of this, as you don’t need a separate pitcher. I also really enjoy watching the color of the liquor change as it steeps, which could also be a very useful indicator of how long to brew it. Overall, I’m pretty happy with it and expect to use it often!

Stephanie

Sweet, I was curious about this!

caile

I use a pyrex measuring cup sometimes too. :)

Tealizzy

caile -high fives!! ;)

boychik

i use Pyrex too when im in my summer place

Tealizzy

boychik – I guess I’m not alone! :)

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This is the second Da Hong Pao I’ve had. I thought I’d order a sample in my last Teavivre order and see what they have to offer. Teavivre teas are usually good quality, and I wasn’t disappointed.

This tea is roasty, with a delicious sugarcane sweetness. Yum! It’s smooth, warming and cozy. I didn’t get much of a fruity note, like I did in the other Da Hong Pao I tried, but it was still nice, maybe just a little less complex.

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70

Started my day off with this tea and used it to distract myself during a meeting.. Pretending I’m paying attention while writing a tasting note in my head :P
I got this as a sample from Teavivre, so thank you!

Very interesting to get some loose pu in a bag. It said to steep for up to 12 minutes, so I opted for 8 minutes and it was quite strong. Very dark color (obviously, since it’s a shou) and has a creamy and woody flavor – definitely a lot of rice flavor. Maybe a hint of fruit, but it’s a very rich shou. Because of my steeping situation at work, I couldn’t really rinse it, so I don’t know if that would have made a difference on such a long steep. Overall, pretty good and very convenient for making pu on the go.

Flavors: Rice

Preparation
195 °F / 90 °C 8 min or more 16 OZ / 473 ML

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75

Long overdue tasting note on this tea…

This sample comes from Angel at Teavivre…and I think it is probably my first red tea. When I first tried this I git a little sour, but in a bittersweet chocolate sort or way, that eventually turned into an earthy any or grassy feel. It’s an interesting tea for sure. I don’t think this is my favourite black (red) tea, but it is not bad. I did brew this western style and add milk and sugar to it. It may have been a different experience gong fu style, but I don’t have my gaiwan set yet….probably not for a few more weeks at least. I’m not sure if I would recommend this or not just because it is a certain flavour profile, but it is a good one…so I’m sure some would like and some would not.

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Backlog.

Delicious tea, but I’m sad I didn’t re-steep it. I wish green tea leaves had more longevity when left in an infuser.

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79

Sipdown! 151

White puerh? Ok, why not? I probably shouldn’t have steeped this for the full 10 min as it IS a bit stronger than I’m used to with puerh, but I can see how this is a white/puerh blend. It’s definitel dark and earthy, but there’s also that tree barky flavour I expect with certain white teas. There’s a bit of sweetness in there – like honey – and the liquor is dark and rich.

The honey notes actually become more prominent further in the cup, and as it cools. INTERESTING. This isn’t one I thought I’d immediately love but it’s growing on me!

Thank you Sil!

DeliriumsFrogs

Cavo, how do you steep puerh if you’re not doing short steeps? I’ve only done it in my gaiwan for short steeps, and this method sometimes prevents me from drinking it, because it takes more attention/time. I’d love to learn a way to steep puerh in a less fussy fashion.

OMGsrsly

You could do it my terrible awful way, which is putting ~1/2 tsp leaf into a thermos and adding hot water and forgetting about it until about 4 hours later. :D Only works for some teas though.

DeliriumsFrogs

haha! Maybe I’ll try that sometime. :)

Cavocorax

The packaging from teavivre said to steep it for 6-10 min so that’s what I went with. I thought that was a little insane, but Mandala’s Special Dark says the same and for the first time I just go with what the vendor suggests.

Cavocorax

OMGsrsly – I bet Special Dark would survive a 4 hour steep. :P

OMGsrsly

I have some! I might try it. :D

OMGsrsly

The nuggets from Mandala work GREAT that way, you can steep for 4 hours 3-4 times before simmering them on the stove to extract the last of the goodness.

DeliriumsFrogs

ooooh! I love these ways of steeping! :D I must try.

Cavocorax

And, I must try doing short steeps more often too! :P I just have a hard time dedicating an afternoon to puer. :P But luckily a lot of the tea I’ve bought from Mandala/Verdant have instructions for Western Style brewing. :P Or I guess, but I know I’m missing out on a lot of the nuances… (but if it means I do that, or I don’t drink it at all, then… I’m doing ok)

DeliriumsFrogs

That’s just it, for me too. I love when I can find the time to dedicate to a full puerh session, but there are days I want to drink it, but don’t have the time to sit down properly for multiple short steeps. Also, I haven’t figured out how to keep my water warm sufficiently, and it can be a real pain heating up cold water repeatedly for the session (I either need a better kettle, or a thermos… not sure which).

OMGsrsly

Thermos! Kettle just means you’re reheating the water constantly. Unless you get one of the Asian water heaters..

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95

Sometimes (not often) I feel bad for constantly drinking JUST Teavivre’s teas, and not giving other companies a chance.

But then I make a cup of tea and that thought goes away.

This is a tea I’ve never had before, so I was excited to try this. There was something appealing about the name of “Iron Goddess.” My feminist sensibilities thought I should give this one a chance.

Floral notes are deep in this tea, but they are soft and are more undertones than overtones or highlights. There is a vegetal, slightly astringent (mildly so) after-taste. I also taste something smoky—but this is an extremely slight taste, it’s barely there. The mouthfeel is smooth, and the flavours of the tea only come out more as the tea gets colder. I do not know how I’d like it iced, but I don’t mind it lukewarm for sure.

If you like Oolong, and you like floral teas, you’ll appreciate this one!

Preparation
190 °F / 87 °C 3 min, 0 sec 1 tsp 14 OZ / 414 ML

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85

This is very, very tasty. I brewed it strong and steeped relatively short, which seems to be how I prefer un-resealable samples. I also committed and made two cups at once in my GIANT mug. I am glad I did. I immediately tasted cocoa upon first sip, with bread and malt in the background. It is a hair sweet, but not very. As it cooled, the cocoa flavors took a step back and the bread was like HELLO I AM HERE. Still good. Still very good. I am glad I got to try this.

Preparation
190 °F / 87 °C 2 min, 30 sec 2 tsp 20 OZ / 591 ML

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81

Thanks again Stephanie! I enjoyed the second sample of this mini this evening as a nice way to relax. Great subtle jasmine flavor :)

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81

I actually enjoyed this one. Very light with jasmine notes and it has a subtle creaminess that makes this a very enjoyable session. I got about 12 steeps from this mini toucha. I steeped at very short intervals, increasing by five seconds after the first three steeps.

Flavors: Creamy, Jasmine

Preparation
185 °F / 85 °C 0 min, 15 sec 5 g 5 OZ / 150 ML

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71

Very nice green tea with strong vegetal notes and some nuttiness in the finish. It’s a little too strong of a vegetal taste for my liking, but a very good green.

Flavors: Nuts, Vegetal

Preparation
170 °F / 76 °C 2 min, 0 sec 3 tsp 16 OZ / 473 ML

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