Popular Teas from TeavivreSee All 227 Teas
Popular Teaware from TeavivreSee All
Recent Tasting Notes
Leaves: medium size rose buds w/ purple & beige petals
Aroma: floral rose
Color: medium yellow
Taste:For this tea it’s stated to use 5Tbs/7g but for this batch since i had a sample packet i decided to use the whole pack instead. The rose buds had a pretty color to them a beige base w/ purple tips. Once the tea had been done steeping i noticed much of the color has faded. The rose aroma remained present all during the process. With this tea in terms of flavor it was light & smooth, I didn’t really get a floral taste. Overall i found this to be an okay tea with a heavy rose scent. I might try to mix it with another tea or try some coconut sugar next time. I normally drink my teas without adding anything.
This was a sample from my order a while back. I haven’t had raw pu-erh in a while! But this reminds me of what I’m missing. I used half the sample pouch, so around five grams. The scent of the dry leaves have a fruity lightness to them. With the first sip, I’m surprised at the creamy smooth texture. The deep yellow brew is delicious with hints of apricot or creamy lemon, very sweet. The finest of raw pu-erhs that I have enjoyed. The best raw pu-erh is always smooth with mysterious fruity flavors. The second and third steeps have stronger flavor but aren’t bitter. I really try to keep the steeps around 30 seconds each time or any raw pu-erh WILL get bitter very quickly. The second and third steeps still have a sweet flavor to them, but there is also an autumn leaf flavor happening. The first steeps of raw pu-erh are always the tastiest. I really need to stock up on a raw pu-erh cake, as I barely have any sheng left at all. It might not be this one though… it really increased my appetite and I don’t really want to be drinking more tea AND eating more food. Some pu-erh makes me hungrier faster though and I don’t need those pu-erhs around.
Steep #1 // five grams for a full mug // 16 minutes after boiling // rinse // 30 second steep
Steep #2 // 15 minutes after boiling // 30 second steep
Steep #3 // just boiled // 30 second steep
I’m in one of my comparatively rare raw pu’erh moods today, so I pulled this one out to start the work day with. I gave the leaves a 1 minute rinse, and then went back for a first infusion of 1 minute in boiling water. The tuocha comes apart completely in the first steep, despite seeming initially hard and very compact. The leaves are a medium brown in colour and quite large, the scent very heavily spicy with an edge of raw wood.
To taste, the first infusion is quite potent. There’s an initial smokiness that lingers well into the aftertaste, quite a heavy bitterness, but also a touch of fruitiness that’s very juicy, reminiscent of stone fruit generally and apricot specifically. It’s an interesting combination of flavours, but it seems to work in an odd way. It’s a touch astringent after a few sips, and leaves me feeling a bit dry-mouthed.
I went for a slightly shorter second steep – 40 seconds – to try and combat some of the astringency. It’s worked to a certain extent (there are still hints of it at the end of each sip), but the overall flavour is also less. The second steep is a little smoother, with less juicy fruitiness and a little more woodiness. The smokiness has faded a little, but is still lurking in the background. I can taste a more savoury, mushroom-like flavour this time that wasn’t there before.
Third steep for 40 seconds in boiling water. I’m probably going to stop with this infusion, because I’m not really feeling this one. The flavours are okay – and they work, even though they probably shouldn’t – but the astringency and the dry mouth are too much for a work day when I’m talking a lot on the phone and need to feel hydrated. I have another sample sachet of this one, so I’ll be trying it again at some point in the future. It’s not over until its over.
This was alright. The strawberry flavor tasted pretty watered down to me, like one of the strawberry flavored waters you can buy at stores. All I really got from the oolong was some floral notes and creaminess, which I will say pairs nicely with strawberry, but the strawberry wasn’t really strong enough. However if it were stronger I have a feeling it might taste weirdly artificial. So this sample is ok, and I’ll use it up, but not something I’d buy.
Flavors: Creamy, Floral, Strawberry
Part three of four in my Teavivre Dian Hong series.
Prepared gongfu style, in a ceramic gaiwan. No rinse. Steeping times: 5, 5, 5, 5, 8, 12, 15, 20, 30, 20, 35, 60, 90; 2 minutes, 5, 12.
Quick side note: Even though the temperature in Teavivre’s directions say 195, I had to lower it to 190 because my kettle doesn’t have that setting. Then I bumped it up to 200 because the liquor tasted weak.
This Dian Hong is also visually appealing. Truly full leaf, many almost up to an inch long. Needle-like. The leaves are mostly dark, a few have golden downy hairs. They smell like a milk chocolate bar. After sitting in the heated gaiwan bowl, the leaves give off an aroma of freshly baked marble cake. (I wanted the real thing….) The wet leaf, at first, smells of malt and herbs. In the middle of the session, the chocolate comes back in the form of brownies.
The liquor is clear and orange-gold in color, having a full body. The texture starts off silky and smooths out by the end. It takes a few infusions for this Dian Hong to decide what it wants to taste like.
2: malt and oats.
3 through 5: chocolate on the tongue, a tangy note on the roof of the mouth.
From the sixth infusion to the end,tThe flavor is consistent – a light sweet potato.
I liked this. The quality is good, but for me it’s OK like the “regular” Dian Hong. So far, the golden tips is my favorite. Aroma-wise, this one is a blast. Taste-wise, I had difficulty distinguishing the different flavors throughout the session. I’m pretty sure didn’t overbrew the first few infusions because they were practically flash infusions. Even so, I enjoyed the session from the middle and onward. Despite the sample being slightly more expensive than the sample for the golden tips, this is actually cheaper – almost the same price more double the amount.
176˚F in my 5oz gaiwan. I don’t often crave jasmine-scented teas, but if I did I would definitely drink this one.
1st infusion: (40s)
The dry fragrance of the jasmine blends seamlessly with the Silver Needle’s haylike fragrance. Much more complex than any jasmine green tea I’ve had (though I want to try Teavivre’s Dragon Pearls too).
3rd infusion: (80s)
Flavour mellowing out, but still lovely.
4th infusion: (120s)
Woops the 4th infusion was supposed to brew for only 100s but even at 120, it’s not bitter or astringent. Beautiful and flavourful.
Flavors: Hay, Jasmine
I think I finally got the parameters right for this one. I used about 3.5g leaf in a 100mL gaiwan with 185f water. The smell of the dry leaves was so floral that I knew there had to be some way to get that in the flavor. This worked pretty well, with early steeps being intensely floral, and the flavor getting more nasal and “green” as I went. Like steeped out flower stems or something. I don’t know if this is what it would actually taste like, but the descriptor of chlorophyll came to mind.
Flavors: Floral, Green, Mineral
Enjoyed this one a bit more gongfu style than grandpa style now that I have a functional kettle again. Early steeps were sweetly vegetal, reminding me most of peas. After a few steeps it got more floral, but a pretty “green” or grassy floral flavor. Not super sweet, but did get a good bit of it in the back of the mouth. Nice and smooth, decent body. The leaves expanded quite a bit, with ~5.1g almost overflowing my 100mL gaiwan. I might try this with a lower temp next time to see if it gets a bit sweeter or more floral.
Flavors: Floral, Green, Peas, Vegetal
Drinking this one grandpa style right now. Getting grassy and vegetal notes, no noticeable sweetness. Also some sour notes which I don’t notice on every sip but sometimes creep in. Earthy, but not like a ripe puerh. Instead a higher earthy flavor, maybe could be described as mineral. Cooling in the mouth.
Flavors: Earth, Grass, Menthol, Mineral, Pleasantly Sour, Vegetal
Update: Realised I hadn’t de-scaled my kettle after about a month of use, wondering if this might have contributed to the mineral / metallic taste. Will try again in the future with good water.
1st & 2nd infusions:
Maybe a bit too roasty for me. In the 2nd infusion I smelled notes of cream and burnt sugar, but no hint of sweetness in its austere taste at all. This tastes to me like that Ito En bottled chilled Golden Oolong.
I’m getting a bit nauseous / headachey. My partner pointed out that this tea tastes a bit soapy. It’s probably not entirely the tea’s fault, but this is just not a good experience for me today. I might try the 2016 harvest at some point to give it another shot.
Brewed at 203˚F.
Flavors: Roasted, Soap
Leaves: 1 medium flower
Aroma: floral spice
Color: light yellow/green
Taste: I want to start off with saying how pretty the packaging was for this a yellow packet w/ a clear view decorated circle featuring the flower in the middle. when picking this tea apparently i didn’t look at the packaging online since i had no idea it would look like this lol. This was the first time i had brewed just one flower for a cup of tea, although in the past i have tried the larger blooming flowers balls which are huge in comparison. As for taste it was a very light. Overall not a bad intro back into tea after not drinking any for a little while.
Upon opening the bag I discovered just how aromatic a black tea can be. The leaf is long and spiral shaped with some golden tips. Dry leaf airs of intense notes of orchid, baked pumpkin seeds and touch of molasses.
If brewed in Gongfu manner it will bring out notes of honey, molasses, orchid with full mouthfeel followed with tingling sensation in mouth and a bit dryness in throat.
Brewed in western fashion it will bring out orchid and milk notes in front along with a full mouthfeel and other notes encountered with Gongfu method are rather faint.
All in all it’s an excellent tea at really good price that has that something extra in comparison to a regular Yunnan black. Although I advise not to steep it with water over 90C because it gets a bit bitter and breaks harmony with its’ other fine notes.
Flavors: Honey, Milk, Molasses, Orchid, Pumpkin
No notes yet. Add one?
Thanks to whomever sent this to me! I’m so sorry, but I can’t remember who that was right now. I brewed this one up Gong Fu in a gaiwan on Saturday before all of the birthday shenanigans had kicked off, and to be perfectly honest I was very much not into it…
So far, as I’ve been exploring Pu’erh this year it’s mostly been ripe pu’erh so drinking this raw sample was a bit of a venture to me. And it’s kind of scarred me off a little, if I’m being honest. I tried a good variety of water temperatures and pushed through seven or eight different infusions but ultimately I couldn’t get past the combo of bitter and smoke notes that were just so strong, and so unappealing. Eventually, I also started to taste some earthy notes, a black pepper flavour, and some kind of bitter vegetal notes such as green pepper, but it just couldn’t redeem itself.
I mean, I’m not gonna stop trying out different kinds of Sheng but I’ve heard that most people overall have a strong preference for either raw or ripe and at this point I’m thinking mine is more in the lino of ripe pu’erh.
Flavors: Ash, Astringent, Bitter, Black Pepper, Char, Earth, Green Pepper, Pepper, Smoke
There were lots of tea samples included with my birthday order, and this was the first one I chose to make because I knew that everyone present loved puerh. I used the entire sample because we had two great pieces of orange peel and I was using a large pot. I wanted to stretch the tea since we generally put away a lot of puerh when we get together so I kept the steeps a little on the short side to give us lots of resteeps.
The citrus is more an aroma than a taste. It is only lightly orange flavored. The puerh was earthy, not horsey, and never ever have I gotten a fishy puerh from Teavivre so I feel like I don’t even need to mention that it isn’t fishy!
I made two short steeps and then someone else made the third and steeped it a very long time in comparison. It was still perfectly good and not bitter at all, just a little heartier than my short steeps. I like myshu puerh a little on the strong side and we all enjoyed it.
As we drank it, ChelseaR remembered that she had ordered a sample of this once, and I notice that she has a review on here for it as well! I think being reminded of it and having it again has made her want to order more! She and my son usually drink unflavored shu.
Delicious tea, and thank you to Superanna for the gift and Mary Bao at Teavivre for the recommendations!
I bought a sample of this last time I ordered from Teavivre (which was far too long ago, by the way). Finally got around to trying it yesterday at work, now that I have set up a tea station by my desk. New job, new office, new tea station; it’s almost like a new start! :)
So, the dry leaf was woody with a light citrus component. You can tell it’s shu pu with your eyes closed. There was one honking great huge piece of citrus peel in there with the leaf, like about half a tangerine’s worth! The steeped tea smelt earthy with a hint of citrus. I have a pu with grapefruit that I unconsciously expected it to be like, but this one is way more subtle than the grapefruit pu. The liquor was dark, earthy and woody with the tangerine notes coming through to make it a light refreshing drink. It made a nice change from the usual run of teas that I have been making in the office.
Flavors: Citrus, Earth, Orange, Orange Zest, Wood
Lovely tea! The appearance of the dry leaf is just beautiful, all different size leaves and colors. The tea itself smells like hay and grass. Reminds me of how I used to pluck grassroots as a kid and chew on the ends. Sort of a sweet, not-quite-floral flavor that I haven’t found anywhere else!
When I first got this cake, I was new to pu-erh, didn’t really know how to brew it, and thought it tasted like dirt. Now that I’ve learned more about tea, I think it tastes like earth. Which is way different than dirt! This tea has a sort of spicy sweetness that comes on in later steeps, as well as a sort of fruity taste that I can’t really describe. I’m not sure this is a phenomenal tea objectively, but it got me into pu-erh, and I’ve grown to love it. It’s tasty, reliable, and forgiving to brew!
Update: It’s been 4 hours since I drank this, but I keep fancying that I smell the White Peony fragrance all around my office. That’s probably a testament to how deliciously sticky the scent of this tea is. (Unfortunately, I was also in a terrible mood––one of those days where you drop everything you try to hold, and your joints and limbs just feel completely out of whack. It could very well have been the challah with lemon curd I ate for breakfast, but I’ll have to monitor how I feel after drinking the second sachet of this Organic Bai Mudan as well heh.)
Gosh, Teavivre has amazing Bai Mu Dans. The moment the hot water hits the leaves, a heady aroma just gushes to the nose.
1st infusion: (25s)
Blanched leaves have a really strong fruity scent like dark stonefruit, plum, blackberries with an elegant floral perfume. The liquor smells more floral with a hint of fruit. What an excellent cup of tea.
2nd infusion: (45s)
Darker and more flavourful liquor than the first. I pretty much gulped it down so quickly I couldn’t review it.
3rd infusion (70s)
The leaves just smell steamed now, no fragrance left. Liquor remains floral but no more fruity sweetness. Still yummy though. Pairs decently with my challah and lemon curd.
4th infusion: (90s)
It’s mellowed out a lot, tastes comforting and ever-so-slightly astringent with a beautiful pale golden hue but I don’t think the 5th infusion would taste good, and I have to go to work so stopping here.
Flavors: Floral, Stonefruits
Herbal and Decaf TTB
I haven’t had enough chrysanthemum tea to judge the quality of this, but I liked it. It has a pleasant, lightly floral flavor. Chrysanthemum always reminds me a bit of chamomile, although it’s different enough that eventually I would like to keep both on hand. I find this to be a very relaxing tea, which is nice today since it’s been a stressful week and the boys are a bit cranky.
I’ve had a pretty dreadful week but today is much much better so I’m celebrating by sampling lots of teas. I’ve sampled my way through most of the teabox already but there are still some blacks I’ve been meaning to get to. (I also have notes from some other teas from the teabox that I sampled last week, but I’ll get around to writing those up later.) And Chinese blacks are some of the best! So I’m trying this one.
It’s a nice color and has that lovely elegant fragrance that tends to come with Chinese teas. I’m not so sure about the flavor, though; it’s not my favorite Chinese black, but it does have some interesting points. It does have a bit of astringency and a teensy hint of bitterness. I’ll try resteeping it with slightly cooler water.
From a Teavivre order a while ago! Probably one of the more interesting looking leaf shapes I’ve ever seen… inches long green leaves that look attached and pancaked together. Leaves so long they hardly fit vertically in the tea basket infuser. I’m not really sure how or why they look like this! Though Teavivre does have some info about this mysterious tea: http://www.teavivre.com/info/manual-made-tai-ping-hou-kui/ I used most of a sample pouch for a mug. The flavor is surprisingly mild for such leaves. Sweet and light flavor! Really no flavor notes to distinguish it from more complex green teas, and I really like my complex green teas, so this one might not be my favorite. If I’m really searching for flavors, I might say it has hints of seaweed, butter and vegetables. I think this tea is more of an experience than flavor, so I wish I had brewed it in a clear glass! I think this tea is mild enough that being left in the cup wouldn’t make the flavor too strong.
Steep #1 // 32 minutes after boiling // 1 minute steep
Steep #2 // 25 minutes after boiling // 2 minute steep
as i cannot really control the steeping time, i have to do a short review:
Dry flower ball: I smell. Slight floral and spices.
Bloomed flower: I smell medium spices and light floral
Brewed tea: I taste/smell light floral and medium spices. I also taste medium metallic notes.
All in all this is a tasty tea I rate it a 100
Flavors: Floral, Metallic, Spicy
I bought 100g of the Spring 2015 harvest. This tea smells almost unrecognisable from its sample––such a strong fruity smell that I suspected they had mistakenly shipped me the Flavoured version of this tea.
I get strong notes of passionfruit, pineapple and milky peach from the dry leaf scent.
When brewed, I get the same buttery, floral sweet liquor that I got from the sample but with an intense fruity milk flavour, perhaps I just didn’t recognise it when I tried the sample. No metallic or bitter undertone like Tie Guan Yin. This is a great tea to pair with desserts.
Rinse to open up the rolled balls, then infuse for 10s, 20s, 30s, etc. I brewed at 196˚F but this tea can take up to boiling water iirc.
Flavors: Butter, Milk, Passion Fruits, Peach, Pineapple