The Tao of Tea
Popular Teas from The Tao of TeaSee All 141 Teas
Recent Tasting Notes
Had this one stored away for years as well – probably not fair to rate, but I still quite enjoyed it:
While heating water I admire the tippy, delicate, uniformly rolled, black silver-tinged needles. I have to look up FBOPF, and emerge from the rabbit hole of tea grades and lowland Ceylon history only as my timer tells me it’s time to remove the unglazed infuser from my cup.
Very low earthy aroma, but any notes of raw sugar, black currant, or citrus have disappeared probably due to the age of the tea. There is little of olfactory note remaining.
The flavor on the other hand is “deep” indeed, emerging slowly from an abyss to overtake the palate – a woodsy, astringent, distinctive profile that is quite brisk (almost biting) with an extended drying finish (albeit with a vague lingering bittersweet note for balance in the aftertaste). Impressed with the continued pungency of this tea (without excessive bitterness) despite its age – though I believe Paharatha (low grown) ceylon is known for this quality rather than subtlety or complexity?
Nicely revitalizing on a work day when what I really need is a nap.
From Pass the Stash TTB 2.0
This tea has received very little love from other Steepsters, but I am adoring it. There is the classic Earl Grey flavor with a good amount of bergamot. The bergamot is all citrus and very little floral. The smokey flavor follows right behind, and while it is smokey it’s not harsh. It also doesn’t overwhelm the bergamot at any point. This would be an excellent EG to have in my cupboard come winter.
Finishing off a tin that I’ve stored for a long time – the flavors and aromas are muted compared to what they once were, but the smooth, autumnal character hasn’t changed.
Brewed in my black tea-filter-cup, I can’t fairly remark on the appearance of the liquor.
Distinctive almost vegetal aroma (mushrooms, dry wild grass, autumn leaves, etc.) leads into a malty palate entry with smooth almost nutty flavors joining in as we reach the creamy slightly sweet finish suggesting Japanese sweet potatoes with hints of mild honey. A bit more complexity is revealed as the tea cools, and a second steep yields nearly identical flavors as the first, but things quickly fade by the third infusion.
I’m curious about the origin of this tea – since it is from Guangxi I don’t think it is related to Biluochun (the famous Green Snail Spring tea sometimes called Green Spiral); I see Hojo sells a “Golden Bud” tea made from Ling-Yun Bai-hao, also from Guangxi, but that appears to be processed more like what Tao of Tea sells as “Emperor’s Gold” (from Yunnan). Sometimes more research just leads to greater confusion, so I’ll stop here.
Flavors: Autumn Leaf Pile, Clay, Cocoa, Honey, Malt, Mushrooms, Pecan, Sweet Potatoes
I’ve owned this for quite a while. I think my sister gave it to me.
I’m trying to be organized and drink down teas that have been neglected. This one might be a problem. For starts, I have a ton of it. For seconds, I’m not very impressed by it at all.
For starts, its not leaf, but these little weird granules, but hey.
And its a bit bitter. There are undertones of maltyness, but its really dark, bitter and heavy.
I normally drink my tea without additives, but today I filled up my little creamer with milk, and am going to try a cup with an additive, and see how I think of it.
With milk its a bit easier to drink. It cuts the bitter down, but unfortunatly I’m not much more enamored of the taste of the tea.
Oh well. I’ll think of something to do with this.
Nice black base. The calendula petals make the mix look lovely. Mango flavor is pleasant, not pushy. This tea is similar to other fruit flavored black teas that I’ve had. I wonder if the flavors will pop mire if cold brewed. Luckily, the lovely and generous Sarsonator gave me enough to brew some up. I’ll report back with a cold brew update.
I’m so bummed about this one. The dry leaves have a sharp chemical smell, and the brewed tea just tastes off to me.
When brewed for 30 seconds, the aroma smells like bandaids. Then a little floral, like jasmine. Then minty bandaids. When I taste it after 30 seconds: bandaids
30 more: floral bandaids
3 min: bandaids and pine
I SO wanted to love this. The lotus is the most beautiful flower and I spend my summers at the nearby park whose lake grows American Lotus flowers for as far as the eye can see. They are a creamy yellow and contrast beautifully with the purple loosestrife growing in the lake.
But this tea… a bandaid-like flavor is well-known to home beer brewers, because it indicates that your brew is “off”. Some wild yeast or bacteria has infected it. I don’t know what it indicates in tea, except that there’s something wrong with the tea, or with my taste buds!
I tried this again with one long steep, and this is how every sip goes: chemically start, unidentified floral in the middle, with a bandaid finish.
This flavored tea has a nice aroma, but I’m missing the mango when I taste it.
The tea was brewed for 5 minutes. It really just tastes like a plain black tea. It’s not bad, but if I wanted a plain black tea, that’s what I would have purchased.
This is a lovely jasmine tea. I just brewed this side by side with jasmine pearls from another company, and these definitely win.
The aroma is strong and lovely. The tea was steeped for 3 minutes and the flavor is strong, without being overpowering. This would be a great choice for anyone who loves jasmine green teas.
I did notice that this particular tea has many more broken pieces than some of the other pearl teas I had tried. But it still tastes better!
I have read a lot of comments about gunpowder green tea today and it definately has a love it hate it reputation.
I happen to be of the love it persuasion.
Properly prepared this tea is sweet, a little fruity, a little flowery and slighly astringent. Very easy to drink. As the tea cools it exhibits a little more fresh grassiness and a lightly malty after taste. This would be quite good iced.
Many of the cooments I read today note a smokiness in gunpowder tea. I found little when prepared at 170° f but much more when prepared at 180°f. At the higher temp the tea is also more sour and looses some of its charm.
Gunpowder isnt a “fine tea”. But its imminently drinkable, comforting and tasty. Its a good loose leaf staple at a very reasonable price.
I prepared this tea a little differently than the label. I used 1 teaspoon to about 3 oz of water at 170 in a gaiwan. I let it steep for about 1 minute. My first 3 infusions were 1 minute steeps. #4 1.5 minutes #5 about 2.
Package instructions state to brew 1 teaspoon in 8 oz of 180° water for 2-3 minutes- good for 2 or 3 steeps. I tried brewing this way once and found the tea to be as above, a little too astringent, a little too " smokey" and over all rather flat tasting and far too strong, leaning towards bitter.
I gave these dry leaves a rinse with room temperature water because they are a hearty blossom with lots of little parts, nooks, and crannies. They remind me of popcorn with a tougher outer husk and then a puffy whitish flower inside. They still have the inner stamens or middles of the flowers intact which tells me how hearty the tea flower and tea plant really is!!! There are also the green base of the stem below the blossom still attached to some which is fun. This dry leaf smells very herbal. I love that smell, like a cool local health food shop with all the loose herbs that you can choose from. It really smells like dried basil and subtle amounts of mint.
The liquor is a golden clear color and smells like mixed herbs as well. It really tastes like chamomile tea but a little more creamy than chamomile. There is a note of corn on the cob in there as well.
I am not putting “flowers” in the flavors below because I don’t think dried flowers taste floral. They taste like mixed herbs to me. Floral is a scent and flavor of the living flower and the essences that it gives off ,,to me. There is no floral taste or scent which is good to me.
I like this herbal as a novelty and I wonder if it has any special healing properties? I like it. I am getting an even more creamy note as the liquor cools down. Very fun and delicious!!!
Adding to my cupboard as one to keep ;)
Little tiny, cut and curled twisted black leaves with scents of bourbon and orange.
The brewed leaves reveal that they have been very precisely chopped small and have a fall reddish brown green color to them.
The liquor is red and smells very sweet and malty yumm. Malt is one scent but there are also hints of orange and bourbon as well.
The flavor is smooth, sweet potato, roasted potato skins, malt, bit of bourbon and orange. The flavors get better and better as the tea cools a bit. There is an ever so tiny tiny bit of astringency to the back of the throat so to wash this away, I will steep for 2 or 2 1/2 minutes next time because I don’t drink tea with milk or additives. It is hardly astringent at three minutes though, this is a very smooth and delicious red tea.
Had a cup this morning and it was sweet and luscious,,,wasn’t catching any astringency this time as I read my notes from last time. Maybe it has mellowed out in the bag now that I have opened it. This is an all-around good, subtly sweet black tea :)
Didn’t add the origin when I first started Steepster so this one is from
Cangyuan, Yunnan, China and it is Organic — The appearance of the dry leaf and wet leaf look like an Indian tea. The leaves are chopped looking and have the multi hues of browns and greens.
The scent is bourbon and light orange and the liquor looks the color of light bourbon. This is a unique Yunnan tea and doesn’t have the typical malty notes that Yunnan teas usually have. I looked up where Cangyuan is in China and it is very close to the border of Burma and this is probably why. I like that this tea has different qualities and influences. It really has essences and notes of Bourbon. Yum Yum lol. I really am enjoying this tea now that I have tried lots of Yunnan teas and am able to compare it to those from other areas.
Tao of Tea’s website includes that Tippy South Cloud is a varietal of plant and that few areas in Yunnan contain these type of plants. Other areas known to have golden tipped varietals Hunan and Fujian in China and Assam in India.
Tippy South Cloud is special during late summer months. Since it is a heavily oxidized (darker) tea, it maintains its flavor well over the months.
Having a bit of this Western style this morning. So rich and almost tangy today. Put 2 heaping teaspoons into my teapot to brew 2 cups. 190F for 3 minutes. A bourbon flavor with a malty scent. It does have touches of an Assam quality to it as well with a tiny tiny hint of a bitter note with bittersweet chocolate quality to it. This tea is very intriguing in its flavor and where it comes from. Plus it’s organic! Love it!
Flavors: Orange, Potato, Sweet Potatoes
The most beautiful silver needle-looking, very long, slender, perfectly uniform sea-foam green colored leaves I have ever seen!!! Scents of spice and a bit of fresh cranberry, lima bean.
The leaves were so pretty I didn’t want to pour water onto them but I placed them into my glass teapot so I could watch them. They danced downward as they brewed. Very pretty.
The flavors are very subtle with this white. I left the leaves in for 4 minutes and the liquor didn’t gain too much color and it has scents and flavors of butter bean. It has the subtlety of a white but a few notes of a light green tea. The fruit I am catching is quince.
Brewed a bit of this Western style today. The dry leaves smell like spices. I am tasting the quince again today and this tea has mellowed out a bit with less butter bean and sweeter notes. Very good. Gets sweeter as it cools.
Having a cup this afternoon, Western style. Very nice white. The leaves are super huge and fuzzy silver needles. Love it!
Flavors: Fruity, Hay, Honey, Lima Beans
The leaf is gorgeous. All uniform mostly golden and some black threads. Very fresh. Scents of orange, spices, golden raisin.
The wet leaves all turn chocolate brown and smell fresh, not briny. Very nice leaves.
The liquor is deep brown and smells creamy and sweet like honey.
The flavor is creamy, rich, not too sweet, no bitter and no astringency. There is a sweet note when you breathe out of dried apricot and a bit of date.
This is a beautiful tea!!
Flavors: Apricot, Cream, Dates, Honey
1.7 g in 10 oz of water
I give this an 8/10 on the boldness scale. This tea could easily handle a touch of milk and sugar but is sweet enough to drink on it’s ow n. A little woody, a little bit of fruit, and overall very pleasant.
Huh. Apparently this is my 100th tasting note. Took me long enough.
A really enjoyable Oolong. Fragrant and flavorful.
The early infusions were soft and honeyed with notes of sweet fruit (reminiscent of a plum.) Woodsy tones and a rustic, earthy note.
The later infusions offered stronger honey tones, and the sweet fruit notes emerged, and by the sixth infusion, I started to notice the flavors soften and meld.
A really nice cup, here’s my full-length review: http://sororiteasisters.com/2014/01/24/royal-phoenix-oolong-tea-tao-tea/
I cold steeped this for about 24 hours, and liked it well enough there’s another thermos of it going now. I’m still perplexed how I like this as much as I do, as there are at least two components in here I don’t normally much care for (chamomile and hibiscus).
This brews up such a lovely raspberry color thanks to the hibiscus. It’s a bit tart, but the hibiscus is tempered quite a good deal by the mint and chamomile. The rose doesn’t come through much in the cold steep, but the chamomile does and becomes a bit apple-y. Then mint is the dominant note, and easily my favorite.
The whole thing tastes a bit like apple mint jelly, though. So that’s kind of neat.