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4 Tasting Notes

75

I mixed up this blend on Wednesday while I was at work. I must admit it’s nice to work at a place where I can drink as much tea as I like, and they have almost every Mighty Leaf blend out there. I’m really looking forward to all of the blends I’ll be able to combine and try out. :3

Anyway, I kind of mixed these two together on a whim. I really wanted a Maté for the energy (& I’m trying to stay away from coffee), and I was feeling a little nauseous so I grabbed the ginger to try and relieve some of that.
I used one tea bag of each tea, and steeped them for 5 minutes in 20oz of 208 degree water. I was craving something mildly sweet, so I also added 3 “pumps” of Simple Syrup.
The tea brewed to a “honey amber” type color, and the scent was fruity with a mild undertone of spice (much like cardamom or cinnamon). Flavor wise, the ginger wasn’t very pronounced to me at all. Mainly I tasted lemon, mate, and an unidentifiable fruit(s). It left a very minty aftertaste in my mouth, as well.

Overall, the blend was pretty good. I think I will continue to drink it on a pretty often basis because of its energy qualities (the Ginger Twist has Ginseng in it as well), but other than that it’s not something I would choose to indulge in out of pure “liking”. It did help with my nausea as well.

That’s about it and I’m being rushed off the computer, so there ya go!

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

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80

At the coffee shop that I work at, we sell bagged Mighty Leaf teas. I had never tried Mighty Leaf before, and so I decided to begin with a flavor that was most familiar to me so that I might be able to distinguish any differences between this brand and others that I have indulged in.
I decided to go with the Organic Spring Jasmine.
Usually when I pick up Jasmine Tea, I have the presumption that it is going to be strong and perfumy, and over powering to the green tea (With the exception of the few Jasmine teas that I know and love).
I was quite wrong this time.

At work our water is only one temperature, I believe 208 degrees Fahrenheit, and so I began by placing the tea bag in the cup, and then putting about 5 ice cubes directly on top, so as to cool the water as it hit the tea. I didn’t have a timer either, but I’d have to say that I allowed the tea to steep for roughly 2 minutes. My tongue is quite used to sipping “too-hot” tea, and so I was instantly able to try out this new blend.

The Jasmine flavor was surprisingly sweet and smooth! I was still able to taste and enjoy the green tea, tannin free, while also receiving the floral notes without feeling like I was drinking perfume.
The ingredient portions of this blend were surprisingly balanced, but I still prefer Jasmine Pearls, most likely because the green tea used in the two blends are different.

I would definitely drink this tea again, and maybe even purchase some for backup, but as far as bagged tea goes, it’s one of the best Jasmines I’ve had yet. I would recommend this tea to anyone that finds Jasmine to be too “perfumy” of a tea. You might have a change of mind like I did. ;3

Preparation
205 °F / 96 °C 2 min, 0 sec
QuiltGuppy

I agree. This is definitely a great office or keep-in-your-purse-for-emergencies tea. It’s nice and takes well to abusive steeping conditions. I loved that it came in the sachet, so there was no paper taste added to the steeped tea.

Zij-Ra

That’s so true! I didn’t even think about it, which is weird because I’m so specific about not using metals and such to stir my tea for just that reason. I think I’m officially turned off of paper teabags forever now (not that I bought them much to begin with). Thank you for opening my mind to that. :D

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100

Bold, bright, sweet, and somewhat buttery, this tea’s boost of energy and its uncanny ability to be steeped through numerous infusions sets this Oolong apart. I usually steep the loose leaves in the cup I plan on drinking from, with 195 degree Fahrenheit water. I don’t remove the tea leaves at any point, and instead wait about 3 – 4 minutes for the flavor to extract before consuming the tea through a straw or bombilla (if these options are available to me). I don’t usually notice any bitter flavor until about 10 minutes or so in, and this is more noticeable with each infusion.
One of my favorite things about Oolongs is how they “unroll”.
I use 1 tsp for every 8oz, and by the time I get to the 8th infusion, the cup is full to the rim with huge unrolled tea leaves.
One of my personal favorites, and highly recommended to any Oolong lover.

As an interesting side note, I’ve been told a story as to why this tea has been nicknamed “Monkey Picked Oolong”. Apparently this variety of Oolong is grown by Monks in China. These Monks like to pick the youngest Oolong tea leaves from the top of giant tea trees. Since they can’t reach these tea leaves, Monks will throw rocks at Monkeys that are sitting in the top of the tea trees, and the Monkeys retaliate by throwing the tea back down at the Monks. Thus you have Monkey Picked Oolong. It is also more commonly called Ti Kuan Yin, as Kuan Yin is a Buddhist Goddess.

Preparation
195 °F / 90 °C 8 min or more

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99
drank Gyokuro Imperial by Teavana
4 tasting notes

Grassy and Vegetal are definitely two of the words that can be used to describe this tea.
One of my favorites, I like to steep it for either 45 seconds, or 2 minutes using 175 degree Fahrenheit water. Interestingly enough, if you steep the Gyokuro for 45 seconds, it manages to produce a strong flavor, while keeping the bitter qualities of tannin’s completely out of the mixture. Any longer than 45 seconds, and the tannin’s flavor is obvious; however, at 2 minutes, the bitterness once again diminishes and you are left with an even stronger flavor than with 45 seconds, while still managing to escape the tannin’s flavor. I have also tried Gyokuro iced, though I much prefer the traditional flavors hot.

Gyokuro is a lovely escape into a grassy field on a dew filled morning. I would highly recommend this tea to any green tea lover, with a special spot for Vegetation. I also believe that Matcha powder is made from crushed young Gyokuro leaves.

Preparation
175 °F / 79 °C 0 min, 45 sec

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Profile

Bio

My name is Kat. I’m too young and too old all at the same time, and I will probably throw cats at you from under my jacket if you threaten me.

Tea is a constant variable in my life.

Favorites include but are not limited to Gyokuro Imperial, China Ti Kuan Yin (Monkey Picked), Jasmine Pearls, Silver Needle, Rooibos, Yerba Mate, and Matcha.

I really don’t care for Lapsang Souchong.

Location

Atlanta, Georgia

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