The Green Teahouse

Recent Tasting Notes


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.

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

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I love when a pu’erh is clearly a pu’erh and yet still flavoured. This one is a great example of that. The peach is very much an undertone, so much so that if the tea cools it fades almost entirely, but it works beautifully with the pu’erh’s richness. There’s no fishiness here, just a beautifully flavoured cup of tea that any pu’erh lover would cherish.

Boiling 3 min, 0 sec

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This tea is delicious. With honey it’s like a dessert, sweet and spicy!

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Originally published at The Nice Drinks In Life:

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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Another tea from the Green Teahouse that calls itself a black but is almost entirely rooibos. The caramel here is strong, and strangely not fake tasting. It was lovely to be able to get two steeps out of a rooibos as well, so that the second cup got the full effect of the black pearls. The first cup was almost too caramel, but the second was much more balanced and actually had hints of tea to it. I won’t be refilling on this one, but I could see myself enjoying it in a latte.

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Finished this one up tonight in an attempt to get rid of all the little bags/tins I have with one or two cups left. This was a lovely tea, but I think I’m going to pass on restocking it for now. Even if I take out the mass amounts of matcha I have, I still have a lot of tea to sip down!

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drank Raspberry Pu'erh by The Green Teahouse
485 tasting notes

Snagged a sample of this from Tina S. ages ago and finally dug it out of our sample boxes. Definitely more of a green than a pu’erh; in fact, very little ‘tea’ flavour at all, even for a mellow green. None of the usual earthiness of a pu’erh. As for the raspberry, it was more of a generic fruitiness, but almost sickly sweet. Left a feeling in my mouth like I was drinking perfume. Sorry, darling Tina, love you but do not love this tea.

200 °F / 93 °C 2 min, 30 sec

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Brewed this one up last night to sip as I watched tv. Dry it smells so lovely, and you can see actual cherries sitting in the blend in large numbers. Which leaves me wondering how it can become such a delicate flavour after brewing. It is lovely, but almost too light for me, especially once the floral notes start creeping in as the cup cools. Its a nice tea, but I don’t think that its the cherry tea for me.

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drank Peppermint by The Green Teahouse
442 tasting notes

It has surprised me for a while now that while I love mints, I often dislike pure mint tea. So when a friend sent me this one I was hesitant and yet hopeful, after a string of disappointments. And thankfully this one didn’t disappoint. It’s lovely and minty without being overpowering and finally I have found a pure mint leaf tea that I can keep for those days my tummy needs one and for blends. :D

170 °F / 76 °C 3 min, 0 sec

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Mmmm I liked this even more this time. Curious, I did two steeps tonight. Both steeps were fairly consistent in flavour, something which I attribute to the fact that it is a strong percentage of rooibos brewed in the style of a black. There is little chai spice here, but the caramel is extremely present and pleasant. More and more I think I’ll be restocking this one.

First steep was 2 min, second was 3 min, both at boiling.

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Ooops, forgot to log this one! Drank it Sunday morning.

This was a sweet and tasty cuppa, with a strong cherry flavour that I find is lacking from a lot of cherry teas. As it cooled, it brought out more of the tart and perfumey floral tastes, so I finished it off quickly. Don’t think I’ll reach for it again, but I enjoyed this cup.

205 °F / 96 °C 3 min, 0 sec

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