Thé SantéEdit Company
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Recent Tasting Notes
The scent is quite vegetal and somewhat savory. Though it was not refreshing, nor did it taste like ginger, I actually didn’t mind this tea. It has a nice roasted taste with slight vegetal notes and a hint of greenness. It has a somewhat full mouth feel with a slight astringency to it. Though I probably wouldn’t purchase the tea again, I found it acceptable and would drink it again.
Flavors: Green, Roasted, Vegetable Broth, Vegetal
The scent reminds me of roasted nuts with a woody and floral hint to it. The first thing I noticed about this tea was it’s creamy mouthfeel. The flavour is strong and almost reminds me of an oolong with a really nice roasted, buttery taste to it. I have to say this is one of my favorite teas I have tried thusfar and would really recommend it. Not only is it delicious, it is also on the cheaper side which is always a plus
Flavors: Butter, Creamy, Roasted nuts, Wood
The tea had a delicious, sweet, candy-like, strawberry scent. When I took my first sip I was greeted with an unpleasant surprise as it tasted quite vegetal and green with a slight bitterness. The aftertaste was almost chemical-like and unpleasant. Definitely not what I was expecting from the scent. After adding sugar, the tea was much better and a somewhat fruity flavour emerged, but to me the tea still tastes odd, and not very good.
Flavors: Bitter, Fruity, Green, Strawberry, Sweet, Vegetal
When I first tasted this tea it was extremely tart and a bit bitter, with a horrible after taste. I prepared it like I normally prepare green tea and steeped it at 80 Celcius for 3 minutes. I had to add sugar to try and tone down the sourness of it as it was quite overpowering. Once sweetened it was actually quite nice. Though there was still a bit of sourness to it, it had a really nice floral taste which made up for it! Will have to try it again at either a lower temperature or shorter steeping time.
Flavors: Floral, Jasmine, Roasted, Sour
a friend gave this one to me so i figured i should try it out, even though looking at the ctc, i was pretty sure it wouldn’t be my cup of tea either. this is a REALLY strong tea and just not one to stay in my cupboard. This would be a milk/sugar sort of cup for me. Instead, i’ll add it to my swap box to share with others. :)
Tastes quite herbaceous with notes of Thyme. There is a little bit of natural, fruity, sweetness to it, but that seems to get over powered by the notes of thyme. It doesn’t taste bad, just not what I was expecting from looking at the ingredients.
Flavors: Fruity, Herbaceous, Sweet, Thyme
Flavourful tea that reminds me of an Oolong. It has a slightly astringent mouthfeel with subtle notes of roasted nuts. Not what I would have expected from a white tea, but I did enjoy it. I would drink it again but it isn’t something I would go out of my way for.
To me, this Ginger Green from Thé Santé smells, looks, and tastes like a high-quality bancha tea. There is a good dose of ginger here, too, but it does not shroud the excellent tea base.
The liquor is pale greenish yellow and tastes very smoothy and bancha-esque. i am surprised that the tea is described by the company as sencha, not bancha, but it does not really matter in my case, as I happen to love both!
I am very optimistic that a second infusion of these fragrant leaves will produce a stronger ginger flavor perfect for a pitcher of iced tea!
(Blazing New Rating #79)
The labeling of my package of this tea from Thé Santé is a bit confusing. The first line reads “Sencha Kyoto Cherry Rose” and right underneath, in doubled-sized font, reads: “China”—rather like the tetsubins advertised as “Japanese” when they are in fact produced in China. I see that the website has now removed “Kyoto” from the name, so perhaps someone complained?
Anyway, this is a good flavored-green tea. The base seems to be of quite decent quality. It’s identified as “luxury green tea” in the ingredients list, and my suspicion is that there may be a smidgeon of bancha thrown into the mix along with the sencha. I happen to love bancha, so that’s no complaint, mind you!
The rose petals are beautiful in the dried tea, but I’m not sure that I really taste them with all of this cherry. As I often find to be the case with cherry flavoring, it can easily become overwhelming. Here it works pretty well, but I feel on some level that the underlying tea (which is of high quality) is being done some sort of injustice. Rather like a pretty young woman who piles on thick make-up. Or an older woman whose attempts to look younger are undermined precisely by a foundation which magnifies the lines on her face.
Anyway, this is perfectly fine, but I think that I prefer to imbibe green tea of this quality au naturel. This may be a better choice for people who dislike Japanese green tea and wish to shroud it in strong flavors.
(Blazing New Rating #58)
I obviously made this pot of Thé Santé Bancha Shizuoka on the strong side, as the liquor is more golden than pale yellow, though the steep was short—less than two minutes, I believe. It tastes really wonderful, so I seem to be coming over to the “more tea, shorter steep” school of proper tea preparation. Every pot I’ve made this way this week has been excellent.
I have not even been measuring the tea, just throwing a fair amount of the dried leaves in the bottom of the huge basket and then watching with amazement how the volume grows through the infusion process. I had no idea how much bancha expands! The dried leaves look so thin and frail, yet they end up as nice-sized leaves. They are chopped a bit, but still rather large—though nothing like oolong, of course…
This Bancha Shizuoka was another recent discovery for me thanks to Thé Santé. It definitely has that characteristic (and indescribable!) scent and flavor of bancha. I wish that I could explain what it smells like. It has the appeal of sniffing glue somehow…
Anyway, the strongly scented dark green sheaths produce a pale yellow liquor bursting with bancha flavor. Yum. I consumed many pounds of bancha in the past, and at one point it became my ichiban Japanese green! Now I’ve been exploring gyokuro and haute sencha, but this Bancha Shizuoka has a welcome place in my cupboard. A very flavorful green tea.
second infusion: delicious!
third infusion: equally delicious!
Well, I still don’t find this to be a true sencha specimen, but it did taste better today than last time. My thinking now is that this may be a Chinese bancha blend or perhaps a bancha-sencha blend. It’s definitely potable, and I’ll continue to fiddle with the parameters in an effort to find the optimum preparation method for this particular tea.
This organic green tea from Thé Santé is a bit disappointing, relative to some of their other superlative sencha offerings.
I noticed right off that there were quite a few twigs mixed in with the dried leaves. Then when I infused the tea, I found that the liquor was more golden than green. The taste is not strictly “sencha”-like. To me, it seems more like a generic green, more baked than steamed. It could even be Chun Mee!
Interestingly enough, I was musing to myself while imbibing the first infusion of this pot that the brew seemed more like a medium-grade China green (possibly a blend of some sort), than a high-grade Japanese sencha. It simply lacked that je ne sais quoi of the senchas dear to me.
All of this I observed before reading at the website that, in fact, in contrast to the labeling on my packet, which states quite boldly that “Japan” is the country of origin, this is a China-sourced tea prepared à la Fuji Sencha from Japan! I cannot say that it is false advertising, because my purchase was based on the information at the website (I ordered quite a few packets simultaneously to meet the free shipping threshold), but I was looking forward to a pot of sencha this afternoon, and this packet does say that it is from Japan.
Disappointing, but I am at least vindicated in all of my observations. I did not first discover that this was a China-sourced tea and then interpret the brew negatively, laboring under the fairly pervasive anti-China prejudices which can be seen and read all around. No, I found myself surprised that a tea from Japan could seem so much like an average China green, and then learned a bit later that it was!
I received a sample of Sencha Mobata along with an order from Thé Santé. This is a light and refreshing brew with a beautiful luminescent yellow color. The halo-like quality appears to be created by tiny white particles suspended in the bright liquor.
The taste is lighter than the other senchas I’ve tried from this emporium. I like this brew, but the second infusion was nearly tasteless, so I’ll probably stick with some of the heartier varieties. I did not really notice the chocolate and pistachio notes mentioned in the description from Thé Santé.
I’ve been neglecting my beloved sencha of late, being focused more on China greens. Today’s first meal of the day, however—eggs over easy on toasted English muffins, all topped with sautéed arugula and served with fresh sliced tomatoes from the vine with a light sprinkling of sea salt and fresh-ground pepper over the whole production—cried out naturally for sencha, the perfect savory lunchtime accompaniment.
Thé Santé’s Sencha Nagashima is simply delightful. I brewed today at a very low temperature—sub-70C—because I was letting the water cool and over shot a bit while cooking in the kitchen, but the result was the same scrumptious viridescence.
This is an excellent sencha the likes of which helps to explain the perhaps otherwise puzzling phenonenon of why the Japanese are so focused on a single tea. Good is good, and when it’s good and dependable, why branch out? I also feel that habit plays a role, just as when people (self included) cannot really conceive of a certain time of day without a certain beverage in hand. Coffee is the natural choice in the morning for countless Americans, including myself, but more and more that has become my last cup of java for the day, now that I have been exploring the vast universe of tea.
Seriously delicious sencha here: Thé Santé Nagashima. Thank goodness for these obscure Canadian tea purveyors! I have discovered a wide range of very tasty offerings from my new-found friends up north, which I suppose makes sense, since it is probably even colder in Montreal right now than it is in Boston—though it’s almost May!
I brewed this medium-sized tetsubin (two Bodum glasses’ worth) using cooler water and a short steep time. The resultant liquor was beautiful greenish golden and tasted even better than I had recalled. I drank this tea right after a lunch of eggs over easy with baby spinach and arugula sautéed in EVOO and piled atop freshly toasted English muffins. Perfect!