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1850 Tasting Notes

94

This one is out of place in my cupboard (a page later than it should be), but it was obtained at the same time as the previous two teas, so I’m having it now.

This particular cup is made from half a pouch (the tea was doled into vacuum sealed ~5g pouches at purchase) that has been open for a while, so it may be a little lackluster. It does seem a bit off for some reason… steep time or temp? There are more vegetal notes, and they are swamping some of the floral fruitiness. Still, a delicious cup of TGY.

Preparation
Boiling 3 min, 0 sec 2 tsp 12 OZ / 354 ML

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91

From the same tea vendor as the tan yan. This is the most jasmine-y tea that I’ve ever tried that isn’t a pearl. I like how the leaves are slightly curled. Fortunately, this tea is still really floral and lovely even though it is 2 years old. I guess it helps that the tea was super duper fresh when I got it!

Preparation
185 °F / 85 °C 3 min, 0 sec 2 tsp 12 OZ / 354 ML

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97

By now in the journey we have reached March-April of 2012, my trip to China, which is when this tea (and the next) was acquired.

This is still my favorite tan yang, although I have been casually looking for a close replacement. There is something special about this one, though; it’s sweeter, more caramelly, more delicious somehow. What a lucky score from Maliandao in Beijing.

Preparation
195 °F / 90 °C 3 min, 0 sec 2 tsp 12 OZ / 354 ML

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97

Wow I have been bad about logging teas lately. I blame my recent knitting obsession. I drank this one yesterday afternoon.

Another old favorite, and thankfully one that is still full of flavor and body. I remember how much I love this tea. It seems like it’s a lovely unflavored black tea with natural chocolate notes, but it’s actually a lovely (high quality) black tea, possibly with some natural chocolate notes, but with added chocolate as well. Still my favorite flavored chocolate tea!

Flavors: Chocolate

Preparation
Boiling 3 min, 0 sec 2 tsp 12 OZ / 354 ML
gmathis

Had this one before; it is very tasty!

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86
drank Meditative Mind by The Tea Spot
1850 tasting notes

Now here’s an older floral tea that hasn’t lost it’s punch. I do admit that I probably oversteeped this… apparently I didn’t hit “start” on my timer and only removed the basket when I started wondering why it had seemed longer than 3 minutes. But! It’s none the worse for the wear, fortunately!

At this point, it’s actually even slightly sweet, somewhat of a marshmallowyness from the white tea, I would guess. This worked out well. Rose and jasmine (though the jasmine is perhaps less dominant than the rose at this point), two of my faves! At least it seems like all of my older teas are ones that I love. :)

Preparation
185 °F / 85 °C 3 tsp 12 OZ / 354 ML
Tabby

I hate it when I do that! I just pour the water over the leaves and wander off like “Done!” Then I come running back.

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87
drank Amandine Rose by Teavana
1850 tasting notes

This is one of the few teas from Teavana that I really do love, and it is still delicious. Almond and rose, yum! Also this has some cookie-ish flavors going on that are quite tasty. Nevertheless, I sent off half of my stash of this to Dustin because I just don’t drink it that often.

So it’s kind of sad that it’s discontinued, but then again Fauchon’s Naissance is a finer version with it’s almond and rose. But then again Fauchon’s is also limited. :P

Preparation
Boiling 3 min, 0 sec 2 tsp 12 OZ / 354 ML
Dustin

You will forever have a place in my tea hoarding heart for sharing this!

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99
drank Gardens of Anxi by Verdant Tea
1850 tasting notes

Woohoo, I have enough time for another cup of tea today! I feared I would be limited to one as it is the teaching day from hell today.

This is perhaps one of the saddest of my teas. I bought a big pile of it when it was going away forever, and I already know the flavor is fading fast. That’s what you get for using high-end seasonal teas and no added flavoring oils. I put extra leaf in my infuser today (and it’s busting out!) to see what would happen.

Well it smells good! Perhaps more buttery and less floral. I think jasmine-scented things fade perhaps the fastest of all. Drink your jasmines fast! Anyway, this is still surprisingly sweet and delicious, even though it’s perhaps missing some of the subtler flavors that it had when first blended. It’s orangier at these steep parameters, but still gives off a tieguanyin candy vibe with the sweetness. Still love it, even if it is old!

Preparation
Boiling 3 min, 0 sec 3 tsp 12 OZ / 354 ML

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93
drank Boston Blend by Harney & Sons
1850 tasting notes

Wow backlog from yesterday, when I absolutely could not get a tasting note box to open for this tea.

This exercise is definitely reminding me about all my favorite teas that I haven’t drank in a while (part of the point). This is one of them. Love the cranberry and almond. I think of this as a fall tea but it works well for winter too!

Preparation
200 °F / 93 °C 3 min, 0 sec 2 tsp 12 OZ / 354 ML
__Morgana__

I had the same problem yesterday for some reason. I thought it was the browser on the computer I was using.

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92
drank Caricias para el Alma by Tématyco
1850 tasting notes

I got this tea in Argentina in September of 2011, so you can do the math that it is an old tea. It’s also a tea that once it’s gone, it’s gone.

Once again, I will say how amazed I am that a CTC leaf tea can be so smooth. Overleafed with extra long steep? Yes please. The flavor on this one is fading slightly I think, but it’s always been a mild tea. Perhaps I should bump the leaf/steep time again. Now it tastes mostly like red fruits, with a hint of jasmine and some very light citrus from the bergamot. Still delicious.

Preparation
Boiling 4 min, 0 sec 3 tsp 12 OZ / 354 ML

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83

An old tea, and one I always underestimate. This is a really almondy tea, perhaps the most “almond extract/marzipan” tea that I have ever come across. It doesn’t have much else going on: it’s almond, and that’s enough. I do wish it wasn’t a black/green blend… it’s kind of unnecessary and makes proper steeping difficult. As such, there were hints of bitterness playing around the edges here, but the sweet almond was enough to overwhelm them.

I have very little of this tea left (perhaps only one more serving), and while I don’t think it will be a restock it is worth noting if you like almondy things.

Preparation
195 °F / 90 °C 3 min, 0 sec 2 tsp 12 OZ / 354 ML

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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: I’m in LOVE with these teas.
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: Tasty teas that I enjoy, but definitely won’t rebuy when I run out.
79-70: Teas that I would probably drink again, but wouldn’t seek out. They don’t quite do it for me in one aspect or another; often just not quite my style
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.

Location

Ohio, US

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