The Green Teahouse

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Recent Tasting Notes

100

Definitely one of my all time favorite teas! I just ran out of it in December and hope I’ll be able to find more. I loved adding honey to this one.

Flavors: Maple

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88

I really like this chai. It was sampled at the Greenhouse in West Hartford, CT where I bought it from. My introduction to chai tea was an add water and stir experience with “Oh my chai” from Tastefully Simple. It was an interesting blend of flavors I’d never had, but I really liked, but really sweet. This reminded me of that but milder probably due to the natural ingredients used. No one component screamed at me but was represented. Until it is dethroned, this will be my go to chai.

Preparation
Boiling 5 min, 0 sec 3 tsp 16 OZ / 473 ML

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82

I am new to loose tea which may explain why this appealed so much to me. The cherry flavor is pronounced and I found it pleasing and almost too sweet when sampled at store. I intend to buy more. I drank it hot and at room temperature. Haven’t iced it down yet but believe it would do well either way. I steeped it 3 times and I think that may have been too much but I still enjoyed each strength.

Flavors: Berries, Cherry

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

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96

Recommended first steep time for this tea is only 20 seconds and that’s definitely enough! A delightfully strong mint taste that rides on top of the grassy green tea undertones. Definitely the best Moroccan mint tea that I’ve had in a while.
Although for a truly traditional cup you might want to add sugar, it’s perfectly delicious without it.

Flavors: Green, Peppermint, Spearmint

Preparation
205 °F / 96 °C 0 min, 15 sec 1 tsp 27 OZ / 798 ML

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Flavors: Hibiscus

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drank Wuyi Oolong by The Green Teahouse
1137 tasting notes

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drank Wuyi Oolong by The Green Teahouse
1137 tasting notes

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drank Wuyi Oolong by The Green Teahouse
1137 tasting notes

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drank Wuyi Oolong by The Green Teahouse
1137 tasting notes

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68

Just picked this up from the package center. I really wanted to try the Watermelon Xylophone from Butiki, but paypal was down, and a Gen Y satisficer on a college budget, I turned to Amazon and found this from The Green Teahouse instead. It was eligible for a Prime add-on, and since I had already intended to purchase some Typhoo, I figured that this 1 oz pack would be perfect to try.

This tea is certainly better once it cools down, as you get a much better representation of the flavor notes. It is pleasantly sweet, and a lovely pink color. It is a bit too floral for me, and I think that is partially due to the beet root (I actually tasted a piece of the beet root to test this theory…), which contributes to the flavor. I may end up picking them out the next time I steep to see what happens. I ended up adding honey to the first and second steep, which made it just a bit more enjoyable.

The second steep was lighter, and I enjoyed it a bit more. I definitely want to try this one as an iced tea. I’ll update when I do!

Temperature Note: Brewed with my roommate’s Keurig K45 Elite, typical temp of 180 degrees.

Preparation
180 °F / 82 °C 2 min, 45 sec 2 tsp 8 OZ / 236 ML

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44

I’ve been sick for days, so there hasn’t been much tea in my world. But my wife made me a cup of this for my morning cup. And it’s a sipdown, YAY.

A big yay because this was not that good. The puerh was very present and did not mix well at all with the artificial raspberry. I enjoy a good puerh, but this was just…blegh.

Also, now I can’t stop singing Prince in my head.

Fjellrev

Hope you’ll feel better! Some much better tea should help. :)

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Originally published at The Nice Drinks In Life: http://thenicedrinksinlife.blogspot.com/2012/10/gyokuro.html

Origin: Japan
Type: Green Tea
Purveyor: The Green Teahouse
Preparation: One teaspoon steeped in about eight ounces of boiling water for 2:30, sipped plain

China is generally held to be the world’s main producer of green tea (and of tea in general), and accurate or not, the conception is understandable given the scope and history of Chinese tea production. But when it comes to green tea, Japan takes a back seat to absolutely nobody. The Japanese have their own tea-producing traditions spanning centuries, and in fact boast the most refined approach to serving and enjoying.

Japan is home to an impressive catalogue of tea grades and varieties. Among the highest regarded of these is gyokuro, which translates alternately as “jade-dew” or “jewel-dew.” With a history dating back to prior to the Meiji Restoration, gyokuro continues to stand out among green teas from all over the world to this day. A key part of what makes it different is that it is grown in the shade for two to three weeks prior to harvesting. Certain compounds, including caffeine, amino acids, and various others, increase as a result, and a delectable sweetness is created.

The dry leaves that I got from The Green Teahouse are a deep, luscious forest green. They are flat and straight, not unlike small blades of grass. Actually, at first glance, one gets a real visual impression of evergreen leaves. And they smell exactly like green tea ice cream.

When brewed, these gyokuro leaves produce a light green liquid that is frankly more akin to yellow. It is limpid, simple – it offers the same sensation as a lake or bay that is so entirely transparent that it appears shallow even when deep. The brew’s aroma evokes a childhood trot through a wooded area fresh after a rain. The palate is sweet, with tannins and slight maltiness. It is savory, smooth, and full-bodied.

This gyokuro is delicate, delightful, and thoroughly thoughtful. To sip it is inspiring in the same way that being near an old, wise man is: one is moved to calmly let the world outside, and thoughts inside, pass by in a moment of removed, relaxed reflection.

Those who drink green tea can hardly do better.

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drank Dragon Fruit by The Green Teahouse
1137 tasting notes

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drank Dragon Fruit by The Green Teahouse
1137 tasting notes

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drank Dragon Fruit by The Green Teahouse
1137 tasting notes

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