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Recent Tasting Notes
I used the last of the leaf – which was more than I thought – and increased the steep time around 3 minutes. Dang this is good. I don’t get any long jing inferences. It is somewhat creamy. Strongly but wonderfully bitter with a dandelion greens aftertaste. Very, very, nice. Wish I had tried this earlier.
Another tea that has been in my stash for over a year. This one has sadly lost its power or I just wasn’t ready for ultra subtle today. I have enough for one more go. I need to remember to sip this one before it sits much longer.
I have had this over a year. It has been stored in zip lock bag inside a zip lock pouch. The age doesn’t seem to have had any adverse affect. I remember being on the fence about this one when I first tried it. I later had Teavivre’s version which I liked better at the time. Today though I am finding this interesting. The color is a very pale green/yellow tint. At first it just tastes sweet, then it switches to a light green vegetal flavor. Late in the sip it almost becomes bitter but suddenly transforms into a cross between dandelion and pine. I am noticing a wonderful cooling sensation all the way down into my lungs. Awesome. This is the last of this sample but it should re-steep a couple more times. I am looking forward to each mug. It is interesting how tastes can shift a little after a year. Leaving the rating from a year ago.
TastyBrews random steepings note inspired me to dig out this one. It is said to be of the lapsang souchong family. Today I have a little more experience than a year ago when I first got this. To me this is very similar to Fujian Congou. It is not a heavily smoky tea, in fact the smoke is more background and hard to detect. This is cocoa, malt, and grain. This is the last of the pouch but it will steep the rest of the day. Great start on the day. Thanks Tastybrew for the inspiration.
The leaf is from Friday. It’s Sunday now. I just hated to toss it. So… This cup was so caramel. Yum. And bonus, I didn’t suffer any ill effects. Score. Ah, life on the edge.
I have several teas that really need a sipdown due to age. This is not one of them. It is supposed to get better with age. I just couldn’t help myself and now it is gone. A wonderful fermented white tea. Retains enough of its white tea traits to be recognizable and supplements it with fresh raw puerh like earthiness. This is from Yunnan but I don’t know if it is truly a puerh but somehow calling it dark tea doesn’t seem correct either. How about I just say it was really good. Definitely worth trying if you can find it.
I enjoyed the white tea I had yesterday so much I almost had it again, but I have been wanting a puerh lately. This tea settles both the cravings. This white bud leaf is processed like a raw puerh. It tastes mostly like a silver needle but slightly heartier, with some maltiness and a very mild sheng earthy quality. There is zero bitterness. This is very very good.
I went to bed at 11. I have been awake since 2:30. At 5:30 I gave up trying and got up – sort of. While staring at the ceiling I decided I would start with a Vicony tea. Grabbed this one. Didn’t think about what I was doing and steeped it like 5 minutes. Uhmmm last time I used a 10 second steep. So it is a wee bit strong. Besides being sort of coffee like this is still intensely good. It is a LS but only hints of smoke. Mostly it is everything I love about Chinese black teas – chocolate, honey, malt, sweet potato. This is just the whole package. Last time I had this I steeped it 4 times. Given the length of the first steep today, maybe not as many. A truly excellent tea.
Rummaging through my box of samples and found this one. Looks like I last logged this 9 months ago. The leaf is long for black tea and dark. The dry aroma is of grain. The brew scent is light smoke and malt. It is fairly sweet and lightly smoked. It reminded me of Bailin Gongfu when I last had it. Today I would say it doesn’t have the chocolate notes. What ever. This is a really nicely smooth satisfying cup. Two thumbs up.
Thank you Vicony Teas for the free sample!
The dried leaves were dark black with some bits of gold showing on some of the tips. They were very thin and smaller than other black teas. Their scent was of malt and perhaps like cinnamon. The brewed leaves smelled floral, malty, chocolaty, and savory.
The brewed tea was amber brown. It tasted floral and malty with a chocolate finish. The flavor was very light and delicate. Each sip had a very long lasting aftertaste.
This brew brought on notes of grapes and wine. This steeping was also floral and fruity.
What a delicate Hong Cha. This tea would go great at any time of day.
Thank you Vicony Teas for this free sample!
The sample was comprised completely of tea buds attached to another leaf or two. The flat, green leaves were very fragrant and delicate. The brewed leaves smelled sweet, vegetal, and fruity. Their color didn’t change much even after the second brewing.
The leaves created a very light, pale yellow brew. It tasted sweet, delicate, and perhaps a bit nutty in the finish. The first brew beat other dragon well teas I’ve tried by far.
The second brew was sweet as well. The nutty finish transformed into a more fruity one. I noticed a tiny vegetal flavor underneath the more floral notes.
The flavor had not changed much since the second steeping. In fact, the only difference was that it was slightly mellower.
This was a really good Longjing tea. I haven’t had a great one in a while.
Thank you Vicony Teas for this free sample!
I’ve heard quite interesting descriptions of Tunlu tea; some prefer it as an “every-day tea” while others choose not to drink it as much. I suppose I’ll see which party I belong to.
The yellow-green leaves were rolled into small, floral gems. The scent was a bit strong for a green tea, which hinted at its flavor. The brewed leaves smelled very sweet and astringently floral.
The tea’s color was light yellow. The flavor was milder than I suspected, but the aftertaste lasted a while. Upon my first sip, I noticed the great floral qualities of this tea. My last sip ended with a pineapple-like finish that I hadn’t noticed in the previous sips.
The second brew was sweet, fruity, and astringent. It already seemed like a good tea to relax with.
The third steeping was quite delicious. Fruity, sweet, and floral. The aftertaste was still quite astringent.
If I had enough of this tea, I suppose I would drink it as an “every-day tea” in the evenings. It’s quite enjoyable.
This is the third tea cake I ordered from Vicony Teas. The others tasted pretty good so far; I’m hoping this one will too.
The leaves of this tea were loosely compacted in the usual Bing shape. These were some of the whitest leaves I’ve ever seen from a White Peony. Almost every leaf was covered with downy, white fur. Even the leaves of a richer green color had a whitish hue. The initial scent was rather sweet and reminded me of dried roses. The Brewed tea leaves turned slightly darker, were more green, and smelled lightly floral. I could already discern what the liquor would taste like.
The leaves produced a light yellow liquor. It’s scent was very light, as was the flavor. Though light, it sure was delicious. It was sweet, floral, and fruity. It was like a hummingbird drinking nectar. The first brew was excellent.
The second steeping reminded me of a Ti Kwan Yin Oolong. It was smooth, quite floral, and sweet.
This brewing was even better than the first two. All the qualities of the second steeping were present, but were more pronounced. Each sip finished with a melon aftertaste that evolved into a citrus one quickly before disappearing.
This steeping was more mellow than the third. However, it was still just as good. The delicate tastes mingled together in this cup. It could easily last 2 or 3 more steepings with longer steep times.
This was a wonderful tea. I’m very glad I bought this, and can’t wait to try the samples they sent me.
This is the second white tea cake I’ve tried from Vicony Teas Company. I ordered this along with another tea.
The leaves in this cake were quite loosely compacted, and showed a variety of colors. I was able to pull apart most of the leaves whole; the majority were brown, others white or melon green. There were a few buds mixed in with the generally larger leaves. They were quite fragrant as well. The scent reminded me of a mildly floral Oolong. The brewed leaves were floral as well, and some expanded to be even larger than I had thought. All leaves retained the same color after brewing.
The tea yielded a golden-yellow liquor which smelled floral, sweet, and fruity. It tasted much more like an Oolong than a white tea, bringing melon qualities with every sip. The flavor was also fuller than most other white teas I’ve had.
The second steeping was as sweet as the first, and the melon qualities were more pronounced. It didn’t taste as floral as it smelled, but it was still quite delicious.
The third brew was light and floral. The melon notes were only present with each finishing sip. The aftertaste was sweet.
It will be interesting to see how this tea will change in flavor over time.
I put all of my Vicony samples in one big resealable pouch for storage. I think it had unintended but pleasant results. This starts light green then mid sip I am getting smoke. I never noted smoke before so I’m pretty sure this is cross contamination but it is exactly what this tea needed! late sip it turns creamy. The aftertaste is bitter but not offensive.
I had a rough day today so this was a pleasant distraction.
Back in my heavy tea bag use days, I drank mostly flavored Ceylon or Assam blends. I never really cared much for straight black tea. I still find most breakfast teas to be beige. They have bite. They leave you with bad breath. I usually don’t remember what they taste like. I did really like the Paisley breakfast tea – it was a good different.
I find I really like Chinese black teas. I generally use the same descriptors – cocoa or chocolate, malt, grain, maybe a little smoke. Yet the combinations are different so they all taste different.
This is a lapsang souchong tea. Before I tried it the first time I thought LS always meant BBQ like highly smoked leaf. Nope. This one is not smoky. The wet leaf smells like cocoa toast. The sip is one of the richest malt, grain combination I have tried. It feels thick. No bitterness. No astringency. Kind of like golden monkey but darker. This is what breakfast teas should taste like. The aftertaste is nice too :)
Thank you Vicony Teas for the free sample!
This is a very peculiar Oolong. It’s aged from 1993, and was refired about a year ago.
The leaves of this Wuyi Yancha smelled substantially different than that of the others Vicony Teas sent me. I detected a faint smell of licorice root with a tiny bit of smokey fruitiness. It was very intriguing. The leaves were a mixture of brown and black. The brewed leaves smelled a bit earthy when I was pouring the tea, however they lost this quality when they were fully separated from the water. They began to smell like muscatel and a bit leathery.
The liquor was a yellowish-brown. The scent was unexpected for an Oolong. It smelled a bit earthy, and toasty, and tasted similar. There was one flavor which stood out: smokey chocolate. The chocolate and smokiness combined reminded me of a Pu-erh. This brew had very interesting qualities I’ve never tasted before in an Oolong.
This cup was a very nice red-copper color. The first sip brought on a sweet nuttiness. The smokiness carried itself on to this brew.
Great floral notes appeared for this cup. Toasty, sweet, a bit earthy, and floral.
I’ve never tasted an Oolong like this before. I’m glad to have tried it, especially since the company ran out of stock.
Thank you Vicony Teas for this free sample!
I decided to try this tea while listening to D. Scarlatti sonatas. Tea always makes listening to music more enjoyable for me.
There were no stems, only long, dark leaves. They smelled of sweet fruit. Like the other Wuyi Yancha teas I’ve tried, the leaves themselves remind me of little charcoals. The brewed leaves smelled of cherries and wine, and were a bit toasty.
20 second steep times for this tea.
The brewed tea was a light brown, and smelled very buttery with a hint of toastiness. My first sip was smokey, buttery, and sweet. Very nice.
This cup was very floral, and much sweeter than the first. Some smokiness showed through, however it was not as noticeable as the first.
This was nice, silky, buttery, and floral. The characteristic smokey flavor from the other brews was still present.
I really liked this tea, and am happy to have tried it- especially with great music.
Thank you Vicony Teas for the free sample!
The leaves were long, dark green, and smelled toasty; there were a bit of stems in the mix as well, though not too much. The scent was more of a black tea than an Oolong. The brewed leaves smelled chocolaty, and a bit acidic. I noticed a minute floral quality to the leaves in my last sniff.
I got an immediate scent of buttery coconut from the 20 second steeping. The color was amber, and looked very nice. The flavor was very toasty as well, and had some muscatel notes with a bit of sweetness.
The second cup was more floral than the first, but was still very toasty, and something new showed up: earthiness. This cup was a bit earthy. However, the coconut also decided to show in this brew.
This is the first sample that Vicony Teas supplied for me (Thank you Vicony Teas!).
It in’t sold on their website, so I’m glad the company let me try it. They also supplied a number of other oolongs for me.
The leaves of this tea were large and dark black to dark brown. They smelled of caramel and were toasty and floral. In my hand, the dried leaves felt as if they were wood charcoals; they were very light for their size. There was a slight hint of fruit in the handful of tea leaves.
When brewed, the leaves took on a peachy aroma. Some of the leaves revealed themselves to be a very dark green rather than black. After the second steeping, the toastiness had escaped the leaves, leaving behind a very fruity scent.
I brewed the tea for 20 seconds with splendid results. The color was yellow-green and almost peachy in complexion. Toasty and sweet- those are the first two things that came to my mind when I took the first sip. The Oolong was surprisingly robust with flavor even with the small steep time. Toasty, sweet, and a bit peachy.
The floral and fruit notes were enhanced this time. There wasn’t much toastiness in this brew. The tea finished with the slight taste of Jasmine, or another flower. However, the last sip is the only time I recognized the specific floral quality. Though not as toasty as the first, this was just as robust.
This steeping smelled of roses. Very floral and a tiny bit of nuttiness.
This brewing was even more floral than the third. However, the robustness of the first three brews had left a bit. The sips ended with a nice peachy finish.
I’m glad I had the opportunity to try this tea. It could have easily withstood further steepings. Thanks Vicony Teas!
I just received this tea today. I ordered 3 cakes (1 to try and two to age). They also sent samples along with this for me to try. This is the first Moonlight White tea I’ve tried.
The tea cake was very beautiful. There were nice browns, black-greens, whites and yellows. The dry leaves had a very faint scent that I couldn’t fully discern. The wet leaves, however, smelled very fruity, sweet, and floral. There was a slight hint of banana among the floral aroma. The leaves didn’t change color much in the short brew time.
The brewed tea was very light in color; clear golden-yellow. The scent was also light, and smelled floral, sweet, and a tiny bit earthy. The taste was much the same as the scent, with a very nectar-like aftertaste. What a silky-smooth tea!
This was more sweet and fruity than the first steeping. It was absolutely delicious. The fruit was more of a peach or plum now.
I really liked this tea. I hope the other two will age well. It had great character. Hopefully soon I’ll get better, as this cold is lasting a while.
This tea was a former top 10 China tea. Today is the day I figure out how to properly prepare it. My first couple attempts were less than spectacular. I used a healthy handful of leaf in my press. I heated the water until it started steaming and then turned it off. I let it set until the kettle grew completely silent. Opened the lid and let the steam escape for several seconds. Then poured it over the leaf. I went about one minute on the steep.
The leaf smells of buttery vegetables. That is a good start. The cup is cool enough I can sip immediately. The water temperature seems correct now, but the steep time needs to be increased. There is nothing off tasting, it is just not strong enough. As it cools a little more, it takes on a sweet creamy light vegetal flavor. I am on the right track as this isn’t bad.
For cup two, I used the same method on the water but steeped two minutes. Ah ha! This cup I can say I enjoy. It starts light green, then the taste switches to a memory. I can’t describe the taste, I can only tell you, it tastes like water from a fountain in a near by state forest from back when I was a kid. We would stop our bikes at this fountain every time we passed it, just to get a sip. As this moment in the way back machine ends, for Mr. Peabody and his pet boy Sherman, I notice the aftertaste is a light bitter flavor reminiscent of, but not exactly, dandelions.
This is not likely to become a favorite, however with some work, I have learned to appreciate it and even enjoy it.
Upping the rating.
This is the last sample supplied to me from my first order with Vicony Teas. Thank you Mr. Richard Zhang for the free sample! This tea is not a smoked Lapsang Souchong, but still carries a small smoky hint in the leaves.
The golden color of these leaves told me that it was made of buds. The dried leaves themselves smelled floral. When I first saw these leaves, my first thought was that they were thinner than Angel Hair Pasta! The brewed leaves smelled chocolaty, as did the other Lapsang I tried from this company.
The chocolate aroma of this tea was more pronounced than that of the previous one I tried. It also had a great floral aroma. The color of the brew was a dark amber. What a wonderful tea!
The taste was also sweet, and had a slight smell of tree bark. I really liked this tea.
Overall, I’m very happy with the teas supplied by Vicony Teas Company. I will be ordering from them in the future.
Thank you, Mr. Richard Zhang, at Vicony Teas for this free sample! I’ve only one more free sample to go.
Note: I edited this post due to a slight error with brewing instructions, on the Vicony Teas website. Thankfully, they corrected it.
The dry leaves are a dark black. One of them had a golden hue to it, however. They smelled malty and sweet. The brewed leaves were very leathery in consistency. Some were a dark brown, others as black as before. They smelled muscatel, and almost acidic (in a pleasant way). They were very aromatic, and had a different appearance than other black teas (the length in particular.
The color of the brew was a hue of copper-brown. It smelled smooth, light, and chocolaty. It tasted slightly malty, woody, and was very smooth. In fact, it was silky smooth- a really nice feature of this tea. There was a slight sweet after taste, and a floral finish with each sip.
The second steeping had a much more light, and brassy-brown color. This cup smelled very floral- much more than the first. A honey-like sweet aftertaste followed my first three sips. After that, the malt made a return. I liked the second steeping better than the first. It enhanced the more subtle flavors.
I am very pleased to have gotten to try this tea (thankfully it tasted better when steeped longer than the original 20 seconds). This is also my first Lapsang Souchong that has not been smoked. A pleasant experience overall.