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Recent Tasting Notes
Leaves: dark green with white sections
Taste: I was shocked when i first opened this pack of tea it wasn’t the typical pu-erh i was used to seeing. What i encountered was green leaves followed by a vegetable aroma, instead of the typical dark leaf/earthy aroma. It produced a yellow toned tea the aroma closer to a white or green tea. As for taste it was very light in flavor that is what set it apart from the previous pu-erh.
I have been drinking this tea for weeks now and i have got to say that it’s amazing. It you are a pu erh drinker like me you would definitely will enjoy a cup of this tea. The Chinese have been using Pu erh tea for digestive properties for thousands of years. I wouldn’t drink this after 6:00pm because of caffeine levels in the tea.
Flavors: Butter, Leather, Wet Earth, Wet Wood
Leaves: large tea block
Color: dark reddish brown
Taste: This time i came across cake from of pu-erh, i tore off a piece hoping it wouldn’t be too much for a 8oz cup. With a rinse done i was ready to brew 3m for starters. This brew was bland with no bitterness at first then upon cooling i noticed a slight bitterness that faded in and out as i sipped on my cup. Not much of an after taste left but it had a bit of a cooling sensation at the back of my throat.Overall i don’t quite know how i feel about this particular pu-erh.
Leaves: medium w/ tangerine pieces
Color: reddish brown
Taste: Due to my previous brewing i decided to let this cup go for 6 minutes instead of the longer steep of 8m. what surprised me was the large pieces of the tangerine peel that was in the sample packet i received. The aroma of the dry leaf was sweet & earthy while on the other hand the brewed cup had a bit of a burnt/earthy smell to it. The color was lighter in comparison to the previous pu-erh & i could see the bottom of my tea cup. I should also mention before brewing i also gave this tea a bit of a rinse. As for the taste i really didn’t get much of anything in terms of flavor.
Another sample from Angel at Teavivre, for which I am phenomenally grateful.
So, catching up with writing up the teas once more, I find myself coming to my notes on this one. I brewed it in a gaiwan for a change and felt the extra effort was well worth it.
Upon adding water to the leaf I was immediately hit by a waft of malt and raisins, and the resultant liquor was very dark. It tasted primarily of malt and raisins with a pleasing bitterness at the back of the throat. Apart from this bitterness, the main experience was smooth and mellow, developing more rounded fruity notes as it cooled. There was a hint of winter berries in the colder brew supported by notes of allspice that gave it a Christmassy feel. The aftertaste was thick and sweet. Overall, yet another tea that I would be happy to have in my cupboard in quantity.
Flavors: Fruity, Malt, Raisins, Spices
Free sample from Angel at Teavivre. Thank you for this and apologies for taking so long to review it. Life does not always comply with one’s need to taste and write up teas, sadly.
I am always pleased to write about teas from Teavivre because I have never had a dud one yet, and this did not break with tradition.
The dry leaf gave off an instant chocolatey hit when I opened the packet. I tipped the whole sample into my 250ml pot and set to, starting off at a 1 minute steep and adding 2 minutes to the time for each of two subsequent steeps. The liquor was a dark red brown colour and tasted fruity and light when I first sipped it. A dark chocolate taste developed like a high cocoa butter content chocolate (up in the 85% range for the chocolate fiends). Like the chocolate, the taste was thick with cocoa and a bitter edge to it, but it also had an note of warm hay. This developed into sweetness in the aftertaste that I really liked. The resteeps were similar, although the depth of flavour very quickly dropped off despite the large amount of leaf I used. This is another tea that I would happily buy several packets of.
Flavors: Chocolate, Fruity, Hot hay
A sample from Angel at Teavivre, and a long overdue tasting due to various winter illnesses. At least now I’m fully recovered and able to appreciate tea once again! I used 1 tsp of leaf for today’s cup, and gave it 4 minutes in boiling water. No additions.
The liquor is a medium brown with a reddish cast, which I suppose is par for the course with a western style brewing. The scent is baked bread with a hint of chocolate -absolutely delicious, and so enticing. I was a little surprised by my initial sip, which held more sourness than I was expecting. It reminds me a little of sourdough, actually, and complements the baked bread note that’s also detectable. The mid-sip is where the chocolate lives, and it’s a bittersweet, high-cacao sort of chocolate flavour. There’s a strong kick of malt here, too, which helps to sweeten things up a little. The maltiness lingers into the aftertaste, where it’s joined by a light grain flavor. My overall impression is of a full-bodied, bittersweet tea with strong bread and chocolate notes – cups like this remind me of how I came to love Chinese black teas so much! There’s so much depth and flavour here, it’s impossible to be disappointed.
Yesterday’s cup of this tea was brewed similarly – 1 tsp of leaf for around 4 minutes in boiling water – the exception being that I added milk. Based on today’s cup, I can safely say that milk isn’t required – it’s such a smooth tea, with no astringency whatsoever. It does change the flavour profile a little, though.
With milk, this makes for an equally wonderful cup. The initial sip holds the same bread and chocolate notes, but they’re rounded and smoother. The malt is more prominent in the mid-sip; this and the creaminess of the milk make this into a slightly sweeter cup, with the chocolate coming across more as a high quality milk, rather than the darker, more intense chocolate of the cup left black. There’s also a light smokiness in the aftertaste that helps to replace some of the depth that the milk erased.
I’m happy to drink this one either way, as both work equally well. Milk isn’t required by any means, and possibly it’s a little surplus, but it makes for a sweeter, creamier cup and sometimes that suits my mood. Today’s black cup is just as fulfilling, though, proving that this is a versatile and forgiving tea with plenty of flavour to go around. I’d recommend this to anyone, and it’s certainly one I’ll look to repurchase in future!
Leaves: mesh tea bag
Color: deep brown/black
Taste: I don’t have much experience when it comes to Pu-erh teas,this was something new to have it in tea bag from. I also have quite a few other teas like this one that i will be getting threw in preparation for new spring teas. I was surprised by this tea during the brewing process b/c of how dark the color is like black coffee. As for clarity I couldn’t see the bottom of my cup, but when scooped up with a spoon I noticed a reddish-brown clear tone tea. Overall I found this tea to be bland & bitter
What is that soggy-leaf flavor that some teas have? If I could pinpoint this, I think I’d be much better able to identify my own tea preferences. Is it the ‘floral’ note?
Definitely sticking to oolongs with a ‘roasted’ flavor profile in the future.
Thank you, KittyLovesTea, for a sample of this tea!
I remember when DAVID’s Tea carried Jasmine silver needles (white tea). This is how I remember the tea- light and floral and mellow. Lovely.
However, I’m starting to realize that I’m not a white tea person. I do enjoy it, but I don’t find myself reaching for it too often. If I want caffeine, I’ll drink green tea. If not, I want decaf or herbal teas. White tea has a small amount of caffeine and that alone makes me not drawn to it too often. Also, it’s quite costly and hard to find “standing alone” (meaning without a whole bunch of ingredients masking the taste). I know that isn’t really related to the tasting note, but I think I’ll use up the white teas I have and won’t repurchase.
Leaves: medium leaves + rose buds & chamomile
Color: Pale yellow
Taste: I got my first tea ball the other day b/c i was running out of Finum tea bags. I decided to go with this tea for today since i wanted something different, the aroma was lovely with a hit of roses as the main note with slight a chamomile note. As for the taste I had a little bit of difficulty when measuring due to the large rose buds I went with 1 table spoon & added it to my tea ball. The first steep was for 1 minute and produced a clear tea with light flavor w/ the same great aroma. As for the tea ball only a few tea particles escaped! The second steep was also great no bitterness very smooth. I found the last steep to have less flavor then the first two but overall this tea is great & works wonderfully when using a tea ball.
Thank you, KittyLovesTea for a sample of this!
The leaves of this tea are skinny and pale and quite pretty. The first time I made this tea I over steeped it and was bitter so I waited till today to review it so that way it could have fair review. I was reading the flavours people associated with it and some said chicken soup? I must say I did not get that flavour (lol), but there was a bit of “saltiness” at first. Another flavour added to this tea was kale and I thi9nk that’s pretty spot on along with grass, It’s quite a unique tea and interesting to try out.
Flavors: Grass, Kale, Salt
Thank you for the samples a while back, Teavivre! First I will say that I’m really not the person who should be writing reviews for raw pu-erh, as I’m realizing they are really not for my tastes. I’ve tried a few of them now and most of them seem very similar to my palate. All of the raw pu-erh offerings I’ve tried from Teavivre have been very good though, but I just shouldn’t be the one judging them! Only one raw pu-erh remains to be tried and I think I won’t be focusing on them for a while, until maybe my palate changes at some point.
The flavor here is very light, almost citrusy and creamy. But to me, raw pu-erh is always better with the first steep. I really need to learn how to steep them better. I certainly don’t want to follow the 4-10 minute suggestion on the pouch, as that would surely be a bitter mess. I see the “ancient tree” description and I would think the leaves would have a much tougher flavor. Not so! Light and tasty, but as usual I’d rather be drinking a dark and rustic ripened pu-erh. The second and third steeps seem to have a similar flavor profile to the first steep but becomes a bit tangy/astringent, even with such short steep times. Though it doesn’t make it undrinkable… nothing I can’t handle! But raw pu-erh does seem to do this to me every time, even if I lower the amount of leaves/ steep time: the first steep is alright but the other steeps aren’t as delicious. It is completely my fault though… I’m sure others can steep raw pu-erh much better. It is delicious for raw pu-erh but tough to distinguish from other raw pu-erh (for me.)
Steep #1 // half of a 10 gram sample pouch // 10 minutes after boiling // rinse // 30 seconds to 1 minute steep
Steep #2 // just boiled // 30 second steep
Steep #3 // just boiled // 30 second steep
Finally getting down to this sample I ordered a few months ago. Sooo behind on these. Ripping open the packet, I initially picked up on an aroma akin to sweet potato chips. Then a touch of malt and honey. But mostly crunchy sweet potato.
The malt and sweet potato switch places in flavour, however. I hardly get the latter, but the malt is dominant, although even then, it’s also delicate. The flavour profile in general is very gentle and mild. I like it, but I wouldn’t purchase more.
Gunpowder is a fitting name for this tea. It has a not-so subtle peppery bite that is brought out by an equally stinging high temperature. This tea is best gulped quickly, while still just too hot to drink. On cooling, the pepper flavor slips under the somewhat soggy tasting green tea.
Thanks to Angel at Teavivre for the sample! I enjoyed this gongfu-style today while watching Wolf of Wall Street and Gideon’s Army. I was a little distracted, but I definitely noticed a dark honey flavor and a bit more astringency than I personally like. It must have lasted a good ten steeps or so. I used the entire sample packet in my little teapot/gaiwan hybrid and played around with temp and length of steep. The caffeine here is just the right amount for me; I felt quite good all afternoon but never jittery and I expect I’ll be able to sleep tonight. I think this would make for a good work tea – it’s tasty but not distractingly so.
Another in my selection of flowering teas from TeaVivre!
I was a little more careful and prepared when brewing this tea – namely, I had a second pitcher prepared to pour the infused tea into so it wouldn’t over-steep. Additionally, the Family Happiness tea bloomed fully open more quickly than the previous tea (Rising Steady, I believe), so I was able to regulate the brewing time more carefully.
This tea is much more up my alley! It has a lovely, light flavor and delicate notes of the jasmine and lily. Inhaling the aroma, it gives a light hay scent like I’m standing in the middle of a freshly cut field as the hay dries before being bundled. It all feels and tastes very natural and even relaxing in its simplicity.
Yet the flavors are varied and rich, filling the mouth pleasantly like something creamy.
I particularly love the look of the lily blossoming at the base of the pitcher, ringed in a halo of jasmine. This truly is a lovely way to start my Friday!
Wow, I tried and pretty much failed to brew this with the “tall glass” method, lol. I put 3g (about half the sample) in a tall glass, filled it up about 1/3 of the way with 80C water, swirled it around for a bit, filled it up the rest of the way (probably about 12-14oz total), then sat and waited for the leaves to fall to the bottom. And waited, and waaaaited… only a few leaves sank fully, and with most of them still floating at the top, it was pretty much impossible to take a sip without getting a mouthful of leaves. So I poured through a strainer into an 8oz glass (leaving the original glass about 1/3 full) and drank that. I thought maybe the water cooled down too fast (I hadn’t preheated the glass, oops) so with the second steep I used 80C water again but hoped it would go better. With that round, about 2/3 of the leaves sank, but there were still too many on the top to drink comfortably, so again with the pouring through a strainer into the 2nd glass. Any bets as to whether the 3rd try will be a charm? :)
Steeping difficulties aside, this is a really delicious tea. There’s a vegetal, spinachy base flavour, with nutty and buttery overtones (roasted chestnut maybe?). A slight astringency, but that might be due to user error. :) This is making me want to order some fresh Chinese green tea from this year’s spring harvest. Mmmm…
Flavors: Butter, Chestnut, Spinach, Vegetal
I won this tea among a selection of flowering teas from TeaVivre in a contest. I haven’t been the greatest fan of flowering teas in the past because I’ve been unlucky enough to select poorly made and/or flavored ones when I’ve given them a chance. It’s also highly likely that when I made them before, I didn’t understand that I was supposed to use cooler water for the white tea.
So off I embark on this journey of rediscovering flowering teas!
Using boiled water that cooled for about 3-4 minutes before pouring, I allowed the tea to steep in an open-topped, clear glass pitcher until it had fully opened and rested on the bottom of the pitcher. This took about 4-5 minutes.
The resulting liquor has a clear, bright, caramel hue with a hint of rosiness. The aroma is soft, lightly springy like a freshly mown lawn, but with that hint of dried grass from the leavings of a day or two earlier.
The flavor is fuller than I expected. It rounds out the aroma nicely with a surprisingly creamy texture and warm taste. Perhaps a hint of caramel, but I’m having trouble putting my finger on exactly what’s going on there.
It’s not my absolute favorite flavor, but I can definitely see myself enjoying this tea on a nice spring morning on the patio.