1915 Tasting Notes

86

Sipdown, 147. Every time it goes down, it goes right back up! Thanks to Sil for this sample.

I’ve wanted to try a Sichuan Gongfu black tea for a while now, ever since I fell in love with Bailin Gongfu and Tan Yang Gongfu, and learned there was another type from Sichuan. I’ve been eyeing the one from Teaspring for a while now but never got around to ordering it, so it’s nice to try this one.

The scent reminds me of Bailin Gongfu… grains and molasses, although more grains than molasses. I ended up brewing it a little strong initially, so I diluted it a bit and now it’s quite nice. It’s not as sweet or honeyed as some of the other gongfu black teas that I’ve tried, but it’s tasty and has a nice dark chocolatey bittersweet note. Like dark chocolate chips in a cookie, yum. A pleasant tea for this morning!

Preparation
Boiling 3 min, 0 sec
Sil

Tastybrew provided this one in our travelling BBB Box. basically it’s 3-4 of us sharing black tea with one another.

Dinosara

Yeah I saw that it had made the rounds with you three. Pretty awesome teabox!

Sil

it’s perfect for us…it’s pretty much just a way to share purchases and not get stuck with 2oz in some cases lol

Angrboda

Teaspring’s Sichuan is absolutely lovely. Very cocoa-y. It seems to be a pretty rare tea, though. Most places it’s yunnans, keemuns and fujians all the way with Chinese teas. And I loves me a Fujian black, but I do wish other parts of China were as well represented sometimes.

Sil

angrboda hmmm i’ll have to check it out at some point

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82

I have wanted to try this one for quite a while, but I never got around to making an ATR order. Luckily, I got some from Sil!

This smells familiar to me, but I can’t recall what other tea I’ve had that was similar. It would have been near the beginning of my time on Steepster. It smells like cinnamony and candied almonds, with a bit of pastry. The flavor is nice; it does remind me of thos candied almonds because it is cinnamony and nutty. Is it particularly brioche? I guess it depends on the type of brioche, but I guess I can see it as a pastry-ish tea. Pretty tasty overall, but I find myself wishing for a more interesting base tea, as this one reads as kind of a “plain black” with not a ton of character.

Preparation
200 °F / 93 °C 3 min, 0 sec
Sil

if you’ve had simpson and vail’s almond sugar cookie… that might be what you’re thinking of.

TeaBrat

Or maybe the almond tea from Butiki?

Tealizzy

This one tasted like forever nuts to me, with black tea.

Dinosara

All of the above, lol! It’s common flavor profile I guess.

Stephanie

I was excited about this one at first, but after a couple of cups glad I just had a sample. Not something I would drink regularly!

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77

Sipdown, 145. When I first had this I didn’t even look at the ingredients list, so I didn’t realize that it had green rooibos and that the pieces were apple, not pear. Anyway, I cold brewed the rest of my sample and had it today with lunch. It was a pretty decent cold brew, but there was something a little funky about it. Maybe it was just the green rooibos, and I’m not used to the flavor. I wasn’t bad, just a little odd. Anyway, decent, but not particularly exciting.

Sil

good to know on the cold brew.

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75
drank Oolong Creme by Sloane Tea Company
1915 tasting notes

I am often skeptical of milk oolongs, since many companies seem to be carrying the same, not-that-tasty enhanced-but-claiming-not-to-be milk oolong. This does not to seem to fall in that category because they come right out and say that there is natural flavoring, so I am interested in trying it out. Thanks for sending a sample of this one, Sil!

This is interesting. It has the condensed-milk, buttered popcorn scent of many milk oolongs, but this one delivers the flavor pretty well. There is a hint of fruitiness to the base oolong of this, and the flavoring is creamy without being over the top. I get a kind of tangy aftertastes from this that is nice. That said, this is pretty similar to the other Chinese (not Taiwanese) milk oolongs that a lot of companies sell. Sometimes I wonder if I would be able to taste much difference if I lined them all up and tried them. I do like this one better than some of the others I’ve tried, perhaps they all come from a similar region but different plantations. It is interesting that people seem to react vastly differently to different versions. In any case, I’m not much for these Wuyi Mountain (“Quangzhou”) milk oolongs; I’ll stick with Jin Xuans or ATR’s crazy TGY.

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

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88
drank Paul et Virginie by Dammann Freres
1915 tasting notes

I think it’s hilarious that Sil managed to send me a couple of Dammann teas that I haven’t tried yet, since it sometimes seems like I am the Dammann queen of Steepster. But I never grabbed this one, mostly because I am not big on cherry and it is one of the flavors here. Although it is almost a red-fruits blend, really, I guess just three instead of four.

Anyway, this smells lovely, as expected. Red fruits and caramel and vanilla… yum. There is a tartness to this that really reminds me of real cherries (not cherry flavoring) which I do enjoy. The caramel and vanilla are sweet and smooth, and as always I love the base blend. This reminds me of Mélange Vénitien, which is red fruits plus vanilla, but no caramel. I liked that blend but didn’t get a lot of vanilla, which is not a problem here. The caramel definitely bumps it up. If I was going to restock one I would restock this one, which is somewhat surprising to me but I guess I should know better by now. I always love Dammann!

Preparation
Boiling 3 min, 0 sec
Sil

YAAAAY! that makes me super happy :)

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85

Sipdown, 146. Thanks once again to Sil for this sample. ANother Taiwan black tea!

The leaf of this one has much fewer whole leaves in it, but the are there if you go digging through. I guess that’s probably a result of mechanically picking. The aroma is honeyed and fruity like apricot. It also has that fruity-black scent that I’m not really a fan of, but that is hard for me to articulate.

Fortunately, I enjoy the tea itself quite a bit! Who knows, maybe fruity Taiwanese black teas are growing on me. This is nicely sweet, slightly fruity, with a texture that is at once tangy and juicy as well as smooth and creamy. Not a hint of bitterness or astringency. Whatever that note I don’t usually like, well, it’s not that prominent in this one. I don’t love this one as much as the Sun Moon Lake I had previously, but it is quite delicious and I’m really glad I got to try it.

Preparation
Boiling 3 min, 0 sec
Sil

yep this was my least favourite of the bunch (ignoring the aged tea) but even as my least fav it was tasty!

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71
drank Divine Cream by Sloane Tea Company
1915 tasting notes

Thanks to Sil for this sample! Even though it’s not quite up her alley (bergamot, natch), I thought it might be up mine. Sachets were nice because I brought one to “tea time” today… The girls in my department have been getting together for tea time once a week, which has been awesome but a bit disheartening. I had hoped it would be a good way to spread the tea love and such, but everyone just avoids the teas I bring each week. Whether I bring fill-your-own tea bags or sachets or what, people always just go for the crappy bagged tea. Sigh.

Anyway, this tea. I will rate it once I brew it under better conditions (unfiltered water at tea time) but it was pretty tasty. Like an Earl Grey cream, but the added caramel is really nice. More EGC producers should consider it. There was a hint of bitterness to the base that was not pleasant, but it also wasn’t too bad. All together a nice tea, but not exceptional.

Preparation
Boiling 3 min, 0 sec
Anna

Hahaha, oh NO. I can so see that whole scene play out. I love this anecdote so much, you don’t even know. (Sacrilege!)

Fjellrev

What is with some people being like that? I’ve had people in my department make fun of the tea I drink, like it’s too weird or something. Hey, let’s just take our awesome teas elsewhere then. :D

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Sipdown, 147. So, Yunomi.us has a thing where you can request free samples for review. You can select two teas, and they do warn you that requests are not guaranteed and they may substitute a similar tea in its place. Fair enough. I requested two black teas because I am curious about Japanese black teas, so I chose two that sounded most interesting (based on the limited descriptions) and sent off my request. I didn’t notice at first that I got neither of the teas I requested. One was a different first flush black tea; I am satisfied with that substitution. The other was this tea. I would not consider banana flavored black tea to be similar to unflavored black tea other than the fact that they both contain black tea. Also, of all the flavors they could have sent me, I happen to hate banana flavoring (I barely like bananas themselves), so this may backfire on them. I know they couldn’t have known that, but they could have played it safer and sent a different unflavored black tea. Also, whether due to international shipping in a flat envelope or initial packaging, this sample was mostly dust, which isn’t promising. (Note that I did just get samples from Teavivre in a flat envelope and the Oriental Beauty oolong in that was not crushed to bits).

The dry leaf smells like banana candy, not shockingly. The steeping instructions provided give a time (2.5 minutes) but not a leaf to water ratio or a temp, so I guessed. I was scared of the tea dust, so I gave it a cooler temp. After one minute the liquor was already very dark, so I pulled the brew basket. Now it smells like banana candy with a slightly grounding background of black tea, but I can’t make out enough beyond the banana flavoring to tell much about it.

Yup, it tastes like banana runts. You know the little fruit-shaped candies, each with a different flavor, and there were the little yellow banana guys? I never see runts around anymore. Although someone did have to use them in an episode of Cutthroat Kitchen recently. Anyway, it tastes like banana runts. And a hint of black tea, mostly coming through as a slight punch of bitterness in the back. I do think that if I liked the type of flavoring used here, I might like the tea itself. But I’ll never really know, I guess. Oh well, hopefully the other tea I got will turn out better.

Preparation
200 °F / 93 °C 1 min, 0 sec
Stephanie

lol, Runts! How interesting that they sent you this one as your sample. I forget what they sent me as mine but it wasn’t flavored.

Stephanie

Oh right they sent me a first flush shincha! It was good too!

Sil

runts are still all over the place here… heh

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75
drank Dan Cong by thepuriTea
1915 tasting notes

Sipdown, 148. I’ve had this tea before but I’m glad Sil sent me a sample because I haven’t had it in a long time. Plus I can get a reminder of kind of a base-level dancong before trying some of the reserve dancongs that came in the last Verdant reserve club shipment.

At one point I’m pretty sure thepuriTea’s description for this tea said that it was actually scented with osmanthus, or at least a previous incarnation of it was. Anyway, it was either mistaken or the tea has changed, because now it is definitely just a dancong oolong. Ah! I found it using the internet wayback machine! In November of 2010 their description included the line “Our Dan Cong has been naturally infused with natural osmanthus flowers.” But that has been removed.

The tea smells roasty, a bit woody, fruity, and a bit of crisp mineral-ness. Flavor-wise, the fruitiness really comes to the forefront. Very much a note of sweet stone fruits, but combined with a woody/barky background profile. There’s also a bit of bitterness/astringency to this one, and I’m thinking maybe I should have gone with a lower temp. I do think this is less floral than when I originally tried it, although it is hard to say from two years ago. This is one of those teas that is fine, but not really up my alley. That woodiness is just too much and really takes away from my enjoyment of the other flavors. Interested to see how the other dancongs I have will compare, but this one is (still) not for me.

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

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83

Thanks to Sil for this sample! So over the course of the last couple hours I have gone from a bit sneezy/runny nose (common in fall/winter mornings for me) to very sneezy/runny nose, to inflamed mucosa and painful eyes. Yay. I better not be getting sick, because my doctoral dissertation defense is in one week.

Anyway, thankfully I am not stuffed up and can still taste and smell tea fine. This smells like a lovely, buttery green dragonwell, which is not surprising because that is what it is. I don’t LOVE dragonwell, but I do enjoy it and it’s one of my preferred types of green tea. This is a quite nice one. It doesn’t really stand out as exceptional, but it is buttery and fresh and green. A pleasant cup this morning.

Preparation
185 °F / 85 °C 2 min, 0 sec
keychange

Good luck defending! and I hope you feel better.

Dinosara

Thanks!

Sil

oh no! hope you feel better soon!

Ellyn

Feel better!

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Profile

Bio

I am tea obsessed, with the stash to match. I tend to really enjoy green oolongs, Chinese blacks, and flavored teas with high quality bases, especially florals, bergamot-based teas, and chocolate teas.

In my free time I am a birder, baker, and music/movie/tv addict.

Here are my rating categories, FYI:
100-90: Mind-blowingly good, just right for my palate, and teas that just take me to a happy place.
89-85: I really really like these teas and will keep most of them in the permanent collection, but they’re not quite as spectacular as the top category
84-80: Pretty tasty teas that I enjoy well enough, but definitely won’t rebuy when I run out.
79-70: Teas that I would probably drink again, but only if there were no preferrable options.
69-50: Teas that I don’t really enjoy all that much and wouldn’t drink another cup of.
49 and below: Mega yuck. This tea is just disgusting to me.
Unrated: Usually I feel unqualified to rate these teas because they are types of teas that I tend to not like in general. Sometimes user error or tea brewed under poor conditions.

Location

Ohio, US

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