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Popular Teas from The Cultured CupSee All 21 Teas
Recent Tasting Notes
My experiences with Pu’erh were not the best. But this blend of dark chocolate and Pu’erh is really amazing. The dark chocolate goes very well with Pu’erh and it settles the hay/barn yard aroma I get with pure pu’erh. I think this is a great tea to have in the colder months of the year.
Flavors: Dark Chocolate
I love Japanese green tea, and the kukicha has got to be the best Japanese green tea I have had to date. First, the dried leaves are a beautiful light green color and the aroma is very grassy and reminds me of matcha. The liquor is a very neon-green: so beautiful in a white, porcelain cup. The taste is very brothy and “umami”.
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Flavors: Broth, Freshly Cut Grass
This may be more a fault with the actual tea estate, but I found a high number of stem and twig in my package. It might just also be the quality that Cultured Cup is buying. Pretty bland and not really expressing the characteristics of Ceylon teas that I love.
The second infusion of this tea was quite good. I also did a third and even a fourth infusion of this tea. Strangely, it now is much darker and tastes more like the black teas I’ve been drinking. This could be byproduct of the tannin and buildup in the Breville tea carafe, but it is odd. It also could be related to the longer steeping times I did because I was doing the extra infusions. I much preferred this when it looked, smelled, and tasted like a green tea. I’ll have to check this again in the future.
I’ve been adapting to the green teas, but I really like this one. I brewed it as suggested by The Cultured Cup with tea teaspoons per cup of tea at 175 F for 3 minutes. I find it to be a wonderful cup of tea. The nutty flavors are very pronouced in the first cup. The aroma of the tea before it brewed was very grassy. The tea itself has a thick feel on my tongue.
Although I usually dislike flavored teas, I find the Goji Berry and other flavors in this to be very good. They are not overpowering and I like the fact that it doesn’t have caffeine. This makes it a good afternoon tea, but because I can easily get a second and third infusion on it, I sometimes have to have it the next morning or brew my morning tea another way. This is billed as “A Cup of Value” from The Cultured Cup – I think it is a good value.
Working with a sample of this from a tea tasting, I have been most impressed by the quality of this vs the other Yin Zhen I have had (from Chado, which admittedly was probably rather antique when I last did a formal tasting).
Brewed with 2 grams of tea in a gaiwan averaging about 2 oz/60mL of water per infusion, I started at 30 seconds, and kept going for 7 infusions before I ran out of heated water.
The flavor is fruity, floral, sweet, but more delicately fruity than the Pai Mu Tan it was paired with. And even after 7 infusions of 30-60 seconds, there was more in the leaf to give.
This is an excellent tea.
Hard to believe I missed rating this one already. It’s simply brilliant. Warm strong Rooibos bass notes, then highlighted by intense, wonderful lemon WOW. The combination of the lemon and the Rooibos is just amazing. It’s got zing to make you sing. I shared it with colleagues at work last week and everyone liked it, and most said WOW. I know what to stuff everyone’s stocking with this year.
It doesn’t get bitter if left to steep for a long time, and you can resteep it a few times before it starts to lose the lemon zing.
Steep about one teaspoon of tea, 5-8 ounces of boiling water, about 3-5 minutes, and enjoy.
I can really think of only two knocks on this tea: one, the little bits of rooibos can escape unless finely strained after brewing; and two, the boiling water infusion means it is hot enough to burn my fingers when I drink it from my handleless cups, if I don’t let it cool long enough.