World Tea House

Recent Tasting Notes

75
drank Rooibos Peach by World Tea House
98 tasting notes

I think I put too many leaves in when I made this earlier today – super strong, super earthy and not as much peach flavour as I wanted. Boo. Or maybe it’s just better as an iced blend, which I’ll have to try soon. That said, I did like the taste, once I got used to it. And I love that this is organic and not mass market. A couple of things I’m trying to get into more. Curse living on an island where shipping isn’t so easy to do!

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51

Earthy but sweetly fresh and quenching. Wasn’t what I really wanted but not dissatisfying either.

Preparation
205 °F / 96 °C 8 min or more

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51

I only realized after getting home that I actually meant to purchase World Tea House’s Apricot Escape rooibos, but there’s no sense to turning down a good cup of tea!
Smooth and fulfilling with a slight tang of peach. Can’t say I’m in love, but not disappointed either.

Preparation
205 °F / 96 °C 4 min, 0 sec

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100

Their vanilla rooibos is so great. The flavors are very balanced and there isn’t too much vanilla to overpower the rooibos.

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74
drank Chocolate Monkey by World Tea House
93 tasting notes

This has a nice flavor palette, naturally mildly sweet… the addition of banana is a nice touch, rounds it out. If it were only less ‘thin’… and I actually brewed it with 50% more tea than WTH advises. If I doubled it (next time) it’d possibly still not be sufficient. Adding a bit of almond milk didn’t help much in this respect, either. So it loses a few points for that. It’s otherwise a very pleasantly flavored gentle tea to wind down with in the evening.

Preparation
7 min, 0 sec

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44

So this is one of the teas my mom brought me back from her trip to the east coast. I can’t fault the woman for trying, even though I detest Rooibos teas.

The dry notes smell mostly of Rooibos with hints of chocolate and banana. Once steeping it smells a little more chocolatey. But oh so Rooibos smelling. Eeek

So this is actually a drinkable Rooibos for me, it probably has to do with the Rooibos honeybush blend of it . The notes of chocolate and banana are there. I do mostly get the rooibos flavour in it. I don’t think I’m gonna keep this one, but I am always glad to try new teas, you never know when you might find a good one.

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56

Look what I found in my sample box. I didn’t even now I had any puerh at all. Puerh seems to be all sorts of fashionable on Steepster these days, so I figured why not.

I’ve got two of these and no clue where they came from. What I haven’t got is the energy and patience to properly try to gong-fu one, so I’m just doing the regular western steeping, although I did, on a whim because I usually never bother, do a rinse first.

The toucha itself doesn’t have much in the way of aroma, but as soon as it gets wet, there’s lots. And suddenly I get what people mean about ‘fishy smells’. Actually this may not even be the first time I’ve made such a discovery, but it’s been so long since I last had a puerh that I had quite lost the ability to imagine that. This one smells like a fishmonger at the initial contact with water.

After a little while of steeping the fishmonger smell goes away, and now I’ve got something earthy and sweet. I won’t rule out the sweetness being from the vanilla and strawberry concoction I had earlier, but I rinsed both pot and cup, so I don’t think so. It’s not a vanilla-y sweetness anyway. It’s more sort of sugar-y and creamy. A bit like a soft ice cream, really. Well, that was unexpected!

It’s both a disappointment and a relief that it doesn’t actually taste like ice cream. That would have been fun, but bizarre. Oh so bizarre.

It seems I have actually managed to make this cup a wee bit on the strong side, so there is some sort of pepper-y/pseudo-smoke-y prickle on the swallow, as if we’re right on the border of astringency here.

Unfortunately, that is also actually the largest flavour here. First there’s just vaguely flavoured hot water followed by the note of ‘oh, how you mistreat me, you wicked person!’

There’s nothing really earthy, nothing that reminds me of the cowstable (not a bad thing. It’s flavour association rather than just flavour, that one) that I expect from puerh. It makes me feel like it lacks depth somewhat. Perhaps in multiple short steepings that would show itself better, but I feel a bit with puerh that I also do with oolongs; if it can’t present itself nicely in a western style, then it’s not living up to my ideals and tastes.

This one was all aroma and very little flavour. Bit of a disappointment.

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88

Black, this is a nice mild chai. Drinking it is like having a surprise hug.

Preparation
Boiling 4 min, 0 sec

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80

I read a DavidsTEA FB post yesterday about chocolate chai and decided to give this a try. Because I am in the office, I heated up my vanilla rice milk in the microwave with about a tablespoon of Cocoa Camino dark hot chocolate. Then I steeped 1 heaping tsp of Tali’s Masala Chai in just boiled water for about 4 minutes.

YUM! I could have went a little easier on the cocoa, but this is by far my best success with this chai tea.

Philip Holmans

very similar to how we make our chocolate chai lattes in the tea house. Yum indeed! We use the cocoa camino (organic & fair trade!) hot chocolate as well.

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75

(Backlogging from yesterday)
A nice standard cup of tea. I know I need to rate this, but I feel so underqualified to rate a darjeeling.

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86

This is the last of my Bao Zhong. I will miss you, my first oolong!

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75

I must preface this tasting note by stating I know absolutely nothing about black tea. To me, it all tastes like orange pekoe (other than Earl Grey).

This is a really NICE cup of what I expect black tea to taste like. My taste buds are not refined enough to distinguish what makes a darjeeling different from a Chinese black tea. Anyone care to offer a lesson?

I am on my second steep (4mins, as opposed to 3 for the first). The second cup is less “orange pekoe”-y to me . I think it’s that after-taste thing that reminds me of OP. It’s decently thick, decently strong, and just what I needed to wake up on this cool, way-to-fallish, August morning. Lovely.

Preparation
205 °F / 96 °C 3 min, 0 sec

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67

finally brewed up a cup today. The sample has been tempting me for awhile, but today was the day!

It’s a very nice honeybush… it has the flavor I expect, but also an unknown fruityness to it. Unfortunately, I got occupied, and my cup cooled, but it’s still good. Will do a second steep!

Preparation
205 °F / 96 °C 5 min, 15 sec

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80

Had this again today. Steeped for 10 minutes in 96ish water + vanilla soy. I found it weak. So I boiled more water, topped off the cup and steeped another 10 minutes. It still was not overly satisfying. Perhaps I was too heavy on the milk?

Preparation
205 °F / 96 °C 8 min or more
Philip Holmans

What was you leaf to water ratio? I usually use 1 tsp per 8oz of water and steep for 5 mins.

thewaterbird

I didn’t measure, but filled the teaball, so I’d say at least 1 tsp in probably 10oz.

Philip Holmans

sounds like the right brewing parameters to me. perhaps try simmering it in the soy-water on the stove loose for 5 mins and pour through a strainer… it’s quite delicious done that way.

Philip Holmans

if your looking to make a soy-latte, only use 1/2 as much water so it brews concentrated. that’s how we prepare our chai in the tea house.

thewaterbird

I’ll definitely try that next! Until now I’ve been making it at my office desk, which limits what I can do. But I am not ready to call it quits on this tea yet!

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86

This tea is so so good! I’ve bumped up the rating. But, I’m having a hard time describing it…
It smells somewhat of grass or hay, but the taste is very subtle. I am not sure I can really describe the taste, but I really like the mouthfeel. It’s slightly thick, but not in a bad way. In fact, since I’ve started drinking more green/white/oolong teas, my old favorite herbals seem so watery. I can’t say much for color, as I can’t really tell in my mug, but it’s not cloudy.

This was just a sample, and I will be sorely disappointed when it is all gone. I think I’ve only got one or two cups left.

Preparation
195 °F / 90 °C 3 min, 0 sec

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80

threw 2 tsp into my hubby’s travel press to take with me for an early morning out. It tasted like coffee, due to hubster’s beverage of choice – not good.

The tea itself was more chamomile than I remember… I could barely discern the mint. Maybe it was overwhelmed by coffee taste/smell.

Preparation
205 °F / 96 °C 5 min, 0 sec

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80

ok I do need to really add a lot of vanilla soy milk to fully enjoy chai.

steep time: 5 minutes
temperature: ~96 degrees

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80

I feel uncomfortable writing about chai, as I have practically no experience with the stuff. This is my third cup ever. Once was in an Indian restaurant (and that was amazing). The second time was with this stuff. I made it myself (didn’t follow any proper steeping techniques), I added oat milk and no sweetner, and I hated it. This time I tried vanilla soy milk (a bit too much actually), and steeped it correctly (well, as close to correctly without a thermometer) and it was really really good.

I recognize the cardamom, but beyond that, I find the flavors blend together, and are bit masked from my overabundance of soy milk. I will have to try some other chais to compare, because I am SOLD on this stuff now!

Preparation
205 °F / 96 °C 5 min, 0 sec

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89

This is the last of my white peony, a friend had given me a sample. It is the only white tea I’ve had, so I can’t compare it to anything. I just threw the leaves into my travel mug, as that was my only option. (I really need something with a basket).

The leaves are darker green than I would expect based on the picture. When steeped, most of the leaves unfurled, although some stayed rolled up. It smells mostly of hay, and for the first while tasted like sweet hay (or at least, how I imagine hay tastes). The longer it steeps, the more bitter it is getting, but it’s not even close to being unbearable.

I used to think it was really creamy, which compared to my chinese green tea, it is. It’s quite thick, in a good way. I can’t really get much of a feel for the colour in my mug, but it seems quite dark, and amber. Again, it’s now been steeping about half an hour.

I will definitely get more white tea!

ETA: second steep. The water was not so hot this time around.
There is no longer any hay taste, and it is not bitter at all. The taste is very mild and “green” tasting (not green tea, just green). It is definitely thick, and maybe not so creamy as I remembered. This cup is much better than the first.

Preparation
200 °F / 93 °C 8 min or more

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80

This is one of my favorite teas – I am definitely a mint girl.
The mint is there, but the chamomile is not overwhelmed.

Preparation
200 °F / 93 °C 5 min, 0 sec

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86

I’m thinking outside the box this morning, so I made a cup of Bao Zhong from a sample. My oolong experience is limited, but until now I didn’t remember liking it. This is a nice, mild cup. I am sure if I had steeped it longer, the flavor would be stronger, but I probably wouldn’t enjoy it as much.

Preparation
Boiling 3 min, 0 sec

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