Teavivre

Recent Tasting Notes

92

Such a beautiful tea! I love opening the tin I have this in and taking a deep breath. It is bright smells of lychee, melon, and somehow, something akin to springwater.
Flavor wise, it is also excellent with lots of melon notes. I normally steep this 3 times. I really have enjoyed this tea.

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92

Many thanks for this sample! To be honest, I’ve been in a total funk lately; so not a lot of tea drinking.
This tea smells amazing, sweet melon, lychee, greens. The leaves are beautiful: white, greens, downy fuzz.
At a 1min steep this has a very light liquor. It is very soft yellow/champagne colored. This is so amazing. The flavor is very creamy, sweet, and really highlights the fruit notes. It mainly reminds me of lychee fruit, a favorite of mine, so this tea is perfect for me. There are also light notes of spring peas at the end of the sip. This is a really great green tea!
1min30sec: Slightly darker liquor this time. More green notes this time with light floral accents.

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80

Sipdown, 122. I have multiple reasons for drinking all of these Teavivre green teas in fairly quick succession. First because they offer a bunch of easy sipdowns, and second because I am trying to get a good sense of the types of green teas that I really enjoy. Yesterday was Bi Luo Chun, today is Liu An Gua Pian.

This one is light and almost sparkly. There is a certain feel to it that is extra bright and fresh. The flavor is vegetal with very light nutty and buttery notes, but they don’t add a thickness to it like in some other greens. It’s not savory like the Bi Luo Chun but it’s not really sweet either. Just fresh. Overall I enjoy this tea but I can’t see craving it. Glad I got a chance to try it!

Preparation
175 °F / 79 °C 2 min, 0 sec

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80

I really should get around to reviewing the rest of my samples of Teavivre’s spring harvest in a timely fashion. Thanks so much again to Angel and Teavivre for sending me a sample of this new 2013 spring harvest.

The dry leaf on this one reminds me almost of dragonwell in that it is long, flattened and kind of broad. The leaves are quite dark as well, a very rich green. The freshness is really evident in the strong aroma, which is leafy and buttery. Steeped, it smells of butter-sauteed snap peas, spinach, and slightly of chestnuts. Overall the flavor is very mild and as others have mentioned, it doesn’t linger much. It is as ephemeral as a beautiful spring day.

This is a very pleasant green tea, although I have to say it doesn’t leave too much of an impression on me. It’s mildness is nice and welcome, but it means that I don’t really think about this much as I drink it. It’s a tea that I probably wouldn’t ever crave, but I’d still happily drink it every day if it was served to me. I’m glad I got a chance to try it!

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

Second steep is much stronger, especially if you leave it for two minutes! :)

Dinosara

The funny part is that even though it is light I can’t imagine it wanting to stronger. It was quite lovely as is, even in its lightness.

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84

Pretty standard jasmine green tea.

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

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91

This tea is fantastic! It finally came in the mail last night and I put it right into a teapot as fast as I could because I’ve been waiting a week for it to arrive :D

What’s funny about this tea is that it’s $18 for 3.5oz, and it tastes exactly the same as Teavana’s Gyokuro which is $20 for 2oz. Even better? It lasts for 3 steepings and it doesn’t have a bitter aftertaste! The only thing is that I have finally come to the realization that I’m more of an oolong guy than a green guy (greens aren’t strong enough for me, and blacks are too strong haha) so this isn’t going to stay in my cabinet after I finish it unfortunately. But if you are a fan of green teas, then this is perfect for you!

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

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88

Smells very fresh, nutty, a little sweet and somewhat floral. When steeped the leaves become so green!

This is the best green tea I have had the pleasure of sampling thus far. It was lighter than other Mao Feng’s that I’ve had in the past, but it tasted so excellent and fresh! I found it quite chestnutty, with mineral notes and a little buttery.

Thoroughly enjoyed, definitely one that will be stocked in my cupboard. Many thanks to Angel and Teavivre for the sample!

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

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88

Wow, this is a dark-leaved oolong. I literally went “Ooh” when I opened the packet. The leaves are long and almost black. They’re flat, and smell very sweet. I haven’t had an oolong in a good while, so that distinct and familiar scent is very welcome.

I went with the pack’s instructions, using boiling water and a short time in the water. As it steeped, the scent became stronger and more pungent. I’m reminded of fruit, but at the same time, the forest. Something makes me think of honey and of trees. It’s hard to describe, and intriguing. It brews up to a light shade of brown.

When I taste it, something instantly reminds me of tree bark, sap, and grapefruit. It’s toasty, smooth, and calming… Yet strangely, I feel like I’m tasting… hops? It reminds me of a mild IPA! Is that weird? To think of beer when I’m tasting tea? Anyway, I’m really liking this. I think I’m going to put the rest of my sample on and spend my evening enjoying this unique oolong.

Preparation
Boiling 2 min, 15 sec

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96

First tea from the teabox!

Best dragonwell that I’ve had. Very mild with apricot, chestnut, and slight artichoke flavors. Most of the leaves appeared very young, and there where a few silvery buds as well. This is a sweet, gentle dragonwell nice for tea drinkers like myself who don’t like very vegetal greens.

Preparation
175 °F / 79 °C 0 min, 15 sec
Terri HarpLady

I just got a sample box from TeaVivre today!

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92

So the last time I had this, it was brewed in a gaiwan. I think I prefer this western style and gong fu made it a bit too intense. It’s deliciously fruity. I still get honeyed prunes with just a hint of cocoa. A wonderful black tea.

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92

Got husband to have gaiwan session with me this morning. :) That means I didn’t have to imbibe all that caffeine by myself. Which means I can have more other teas. :D so we followed the directions on teavivre’s website. Worked well! He even poured a few steepings. :)

The tea developed beautifully. Husband’s comments were great. He said they were like burnt flowers. Which I translated to understand as smokey and floral. Haha. I thought it was smoked prunes. Tasty. But a bit savory. Like a balanced meal.

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80

Sipdown, 130. Thanks again to Angel and Teavivre for this sample, which was getting up there in age.

I had this tea this afternoon while I was working. I had a particularly early morning today, so I was quite tired and I wanted a white tea to perk me up and make me focused. This worked really well. Forget about white tea relaxing you, for me it definitely perks me up, especially a really nice white tea like this. Not sure if an unflavored white has a place in my cupboard, but it’s something to consider (once it decreases a bit more).

Preparation
185 °F / 85 °C 1 min, 0 sec
Sil

my cupboard isn’t showing # of teas anymore as of like a few hours ago sigh

Dinosara

does it at least show on your dashboard?

Sil

yes! i knew i’d seen it somewhere.. thank goodness!

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80

This will be a sipdown when I return from Europe, as I have one sample pack left. At first I thought I wasn’t really going to be into this tea this afternoon. By smell it was very hayish and a bit earthy, reminding me of all the parts of white teas that I usually don’t care for all that much. But then when I started drinking it I really enjoyed it! It was sweet and honeyed, and even a bit floral. Quite a nice afternoon tea, and something to keep me going at my work today.

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

Have a nice trip!

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80

I may have mistakenly reviewed this tea under it’s organic version before, oh well. Thanks again to Angel and Teavivre for these samples.

Having drank the silver needle white tea yesterday, I decided to go ahead and try the bai mu dan today in comparison. I don’t know that I’ve ever really compared the flavor of two different white tea varietals, so this should be interesting. Right away the dry leaf still smells like hay, but I think greener hay. Perhaps even somewhat like dried grass clippings.

The real difference came the moment the water hit the leaf; the silver needle still smelled like hay, whereas this tea became greener smelling and more vegetal. After one minute this tea was already dark enough so I pulled the brew basket. It smells hay-ish, but also a bit like buttered vegetables and a bit of honey. The flavor is definitely more vegetal, with some cucumber notes along with the hay. A hint of florals, though I wouldn’t be able to pin down what type. Perhaps something odd like clover flowers. Slightly like salted butter, as well.

I would say that I much preferred the silver needles to the bai mu dan. This one was grassier and more vegetal, and reminded me more of some green teas. It’s also very lightly astringent at 1 minute, but that could be slight overleafing. Still, this is quite enjoyable and I do want to try this one also gongfu style eventually.

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

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86

Sipdown, 150. (I would love to sipdown to 146 before my Verdant reserve club order gets here, but I don’t know if that is possible! Based on past history it could get here as soon as the 8th, but I might have until the 10th).

I decided I needed the energy of a white tea this morning. I think it worked reasonably well; I managed to get a fair amount done this morning even through my relative exhaustion. Let see if I can keep it up this afternoon.

The first steep of this tea was quite nice, and I definitely got that bready, squashy flavor again. I went for a resteep for 3 minutes, but I didn’t enjoy it as much. I think it was a tad more hayish and green vegetal, as well as just being less flavorful. Still this is perhaps my favorite white tea that I’ve tried so far, and the only one (that’s not jasmine flavored) that I would consider reordering at this point.

Preparation
175 °F / 79 °C 2 min, 0 sec

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86

Hmm, have I never reviewed this? It seems unlikely, but there are no reviews to be found by me so I guess not. In that case I apologize to Teavivre for taking so long to get around to reviewing this sample. As always, you are so generous!

I’ve never been really drawn to white tea. Partly I think because it reminds me strongly of hay, and while that is a pleasant olfactory memory, it is not necessarily one I want to drink (I feel this way about many puerhs as well). I usually enjoy a white tea fairly well but I never crave one.

This tea is so pretty, all downy and soft. Dry, it smells like fresh cut hay. Steeped it retains those hay notes, but also gains a sweet creamy smell. A bit of honey on whole-grain bread, perhaps. That seems to be the predominant flavor for me, and this tea is unexpectedly “chewy;” the texture is thick and the whole thing really reminds me of really good bread. Which is totally not what most others are getting, but there you go! I don’t really taste florals or melon, but I could be convince of roasted summer squash. It’s darker tasting than I expect a white tea to be, and richer. I’d be interested in brewing my other package in a gaiwan (if I had one, not sure if my little gongfu pot would be appropriate) just to see how the flavors differ. Even so, this is quite a lovely, toothsome white tea and I very much enjoyed this cup.

Preparation
175 °F / 79 °C 2 min, 0 sec

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85

Oolong Week!

Gosh, this tea is soo pretty! I feel pretty just drinking it! The leaves start out silver tipped, then bloom through fall colours and finally into a reddy tinge. The tea itsself is a lovely reddy orange brown!

Taste? Very balanced between honeysuckle floral and maple earthy. It’s not too floral or earthy, so this would be a good starter oolong. I’d love to serve this to guests!

Full review on my blog, The Oolong Owl http://oolongowl.wordpress.com/2013/05/29/taiwan-oriental-beauty-from-teavivre-tea-review/

Preparation
185 °F / 85 °C

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82

Thank you Angel for this sample.

The raw leaves are beautifully green and thinly rolled. For the most part they are still intact with little to no damage and no stems/sticks are present.

They have a beautiful spinach and perfume floral scent that is quite thick yet sweet.

Once steeped this tea is yellow in colour and has a sweet, vegetal aroma.

First Steep
Flavour is thick and vegetal (broccoli, spinach) and also rather grassy. There is also a sweetness like peony.

Second Steep
Still very thick and vegetal but the sweetness has toned down. It has a buttery tone that makes it easy to drink and it defines the spinach flavour beautifully.

Third Steep
Gentle now and refreshing. Less vegetal and more floral. Toned down from the first steep but still left with enough flavour to be pleasing.

Overall it’s a very nice thick, vegetal green tea. Very similar to the Organic Hangzhou Tian Mu Qing Ding Green Tea – Teavivre.

Preparation
175 °F / 79 °C

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89

I do love chinese black teas, like no other tea can provide that chocolate-yness quality while being oh so smooth. And this sample which Hallieod so generously surprised me with is a very very good chinese tea indeed. Though, for no fault of its own, comparisons are odious, it is suffering from comparison with yesterday´s sample, another chinese black tea (and yes, this is a total embarassment of riches of teas to try), the Laoshan Black I fell totally in love with.

Preparation
190 °F / 87 °C 1 min, 30 sec

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82

So I took time off to work at home and the internet has been down all morning. oh well, that just means I will have to do it later in the day. It’s still on and off so just posting a quick tea note.

The silver needles have light hairs all over them and are of silver and light green colours. The needles are long and thin with minimal to no breakage in the leaves. Quality overall is very nice. They have a light grassy and floral scent.

Once steeped the tea is very light yellow in colour and has a sweet and slightly floral.

First steep
Flavour is very clean and light, gently floral and sweet.

Second steep
Still light and floral with a sweet and smooth pureness but also with a toasted hint. A little grassy also.

Third steep
Similar to the first steep in that it’s very light and refreshing. Still there is a pure floral flavour.

Overall it’s one of the nicest qualities that I have tried and it’s so very delicious and delicate.

Preparation
175 °F / 79 °C

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91

I am always up for trying a new lapsang souchong. I’m one of those people who greatly enjoys the smoked flavour and almost can’t get enough of it. Well, I say almost because I do have a certain ideal balance between the smoke note and the other notes. Many lapsangs are actually very sweet and fruity underneath the smoke, and it’s that note that I want to come out clearly as well. I want that and the smoke more or less in equal measures. That’s my Perfect LS. So of course I would choose lapsang souchong for one of my free samples with my recent order.

The first time I ever noticed that fruity sweet aspect it drove me nearly nuts for months trying to get the brewing conditions right to replicate it. I’ve got that down now. I’ve learned how to make a black tea in exactly the way that suits me best, but the first time I really thought something must have been tampering with my leaf.

Anyway, this particular lapsang smells like it has a very strong note of that fruity sweetness. There isn’t even all that much smoke in the aroma. It seems very mild. I have read that this fruity note is supposed to be reminiscent of longan fruit, but I have no idea what those are, so I couldn’t tell if I agree with that or not. To me, it’s leaning more towards stone fruits and lychee.

The flavour is indeed quite mild on the smoke. At first I almost thought it wasn’t there, but then it showed up and lingered on the aftertaste. The fruity sweetness is there as well, but at this moment the tea is still too hot for me to be able to taste anything properly

After cooling a little bit, the smoke comes forth a little more, but it’s still a very mild LS this. The fruity note is strong in this one and quite sweet. The smoke is mostly there in the aftertaste for me, but it lingers for a long time.

If you are looking to try lapsang souchong for the first time and don’t know if you will care for the smoke or not, I would definitely recommend this one as an introduction because it’s so mild. It won’t overwhelm you with smoke, so even if you find you don’t much care for the smoke, I should think you would still find this at least drinkable.

In completely other news, I’ve noticed that I tend to capitalise tea names. Like writing Keemun instead of keemun and Lapsang Souchong and so on. I’ve made an effort not to do it in this post, but am I actually supposed to do that? What do you guys do?

Kittenna

They aren’t proper names, so I don’t capitalize them :D I do tend to capitalize the name of a tea if I’m referencing it specifically (e.g. “Banana Oolong” by DavidsTea), but oolong as a type of tea doesn’t get such treatment.

Angrboda

Yeah, I would still do it with blend names too, but that’s the thing that started me wondering. I would say Keemun and Assam because they’re place names, so that was fine, but then I noticed as I wrote this post that I kept writing Lapsang, and suddenly thought, “wait, why am I doing that?” It’s not the name of a specific tea after all. I wouldn’t write Strawberry Flavoured Tea either. I wonder if it’s the teas with Chinese names that are confusing me, really. Some of them, I don’t know if part of the name is a place name or not. Seems I should try to un-learn this habit, at least when I know it’s not a place name.

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83

I can never quite get over how wrong my guesses at what keemuns would taste like before trying any were—I was thinking heavily smoky and sharp, acrid, like knock-you-out generic lapsang souchongs. But no! For me they are more overwhelmingly about the smell of toasted chocolate than anything else, including smoke, and it’s been a rather pleasant surprise to discover this. There’s also a chewy grain quality here, an element I’ve noticed present in all of the Teavivre black teas I’ve tried so far (along with that complex relatively mellow sweetness I tend to associate with Chinese tea). A little bit of bitterness, but noticeably less than in the H&S version I tried earlier this month. There is a woodgrainy mouthfeel, I’m guessing from the tannin, and for some reason it works here with the softness of the flavor.

Preparation
205 °F / 96 °C 3 min, 0 sec
looseTman

This is the tea I currently enjoy every morning.
Have you tried 1.5 tsp. / 8 oz. / 194*F / 2 to 3 minutes?
Have you also tried it Gaiwan style?
http://www.teavivre.com/keemun-hao-ya/

ifjuly

I did 1.5 tsp/8oz/205F/3min western style. Haven’t used my gaiwan yet; only got it about a week ago. Looking forward to getting the hang of using it soon though!

looseTman

" A little bit of bitterness, …"
A lower temp. should help western or gaiwan style.
With 1.5 tsp. you may find that less time is needed too.

ifjuly

Yeah, when I tried the Harney Keemun Hao Ya A I definitely decided I’d have to steep for less time. This wasn’t too bitter for me at all though, it was just right. I don’t mind a little depending on context, and here I thought it went nicely with the rich toasted chocolate and grain flavor. It helps that there’s some sweetness to it too. Thanks for your guidance! I appreciate it.

looseTman

Happy to help. Hope you enjoy it.

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73

My work for today is done, I managed to get everything made and sent out which is a miracle and deserves a reward. That’s why I got my husband to cook dinner (for once lol). I prepared it all but told him how to cook it and made it easy so it was like he served me a very nice meal that he made himself. :)

Then I thought I would make myself pro active during the wait for dinner and have a quick clean up of my tea cupboard. I have a new spare tub for my Unbridled Love Fruit Tea which should help me remember it’s their and drink it more often. Which is then when I remembered I haven’t reviewed this tea despite having had it for almost a year.

The raw blends ingredients are rather large and if I’m honest they are duller than shown in the picture. It has a sweet yet sour fruity scent of orange but darker than expected. Perhaps the darkness is from the raisins. In a way it reminds me of a few Christmas based teas I sampled not so long ago.

Once steeped this tea is dark red/purple in colour and has a herbal and fruity aroma. It also smells a little tart and sour.

Flavour is strong and very tart but also with a light sweet and fruity taste. The orange is the most noticeable fruit but the rose hip dominates above all else. The flavours lighten quickly to leave a gentle sour and fruity after taste.

Overall it’s quite nice but perhaps a little too sour for my taste. It has to be something that I crave before I can drink it. A bit of sweetener can help.

Preparation
Boiling 8 min or more

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