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60 Tasting Notes

65

I agree with all the other posters. This tea definitely has a subtle blend of spices (I feel that the cardamom is most prevalent) that is smooth on the palette. I prefer my chai much stronger, and if milk and sugar are added to this (I drank it without) i fear that the subtlety of the flavors will disappear. Nice blend, good for those who don’t usually drink chai.

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72

I definitely like the weight this tea carries in my mouth. The green tea is almost like a taiwanese oolong in taste. I don’t detect any sort of grassiness at all, and the armona is a fresh-picked strawberry (sadly, I don’t get any “cream” in either taste or smell – maybe I haven’t had it enough) that lingers for a few moments on the palette.

It was almost overbrewed by the time I got to it though, the water they use at my local Coffee Bean is ridiculously hot.

Preparation
205 °F / 96 °C 1 min, 0 sec

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67
drank China Green Tea by foojoy
60 tasting notes

Every Asian has probably at one point had a box of Foojoy tea in their house (either that or Yamamotoyama brand) . It’s the tried and true green tea, doesn’t get bitter, and has a surprising full flavor for a teabag. It has a wonderful clear gold brew and smells fresh.

I’m never disappointed brewing it, it’s best for on-the-go travel when you need good tea but don’t have the time for loose leaf.

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45

I like how the rooibos holds up in the milk, what I don’t agree with is the amount of sugar in it a whole 32g of sugar?! Oh my. I’d hate to work my butt off to try and burn those extra calories. I enjoy the vanilla sweetness that it has albeit a tad artificial, but it’s sort of like the same complex I have when I go to the Cheesecake Factory: Everything is so good, but I really shouldn’t think twice about consuming it. Tea lattes should definitely be more about the tea than the milk or sugar that goes into it.

It enjoyable and a once-in-awhile indulge, but definitely not something I would drink everyday.

Michelle Butler Hallett

Wow — I had no idea it had that much sugar. I’m not thrilled with it anyway, but this is still good to know.

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77

Some teas are too perfumey with their jasmine whilst others aren’t strong enough. However this is a very balanced blend of jasmine and green tea. The leaves are definitely fuller than most and survive up to 4 brews. I’m not typically a jasmine fan, but it’s an excellent blend.

Preparation
175 °F / 79 °C 3 min, 30 sec

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76

The tried-and-true go-to tea for me. I love the body on this Earl Grey, the other ones that I have come across have either been too drying on the palette or too full. It’s a wonderful medium bodied black tea with just a slight hint of bergamont. As a consequence, I usually drink it sans sugar and cream. Perfectly balanced, and I’m never disappointed with the brew. It’s a good pick me up and always satisfies… sort of like the same way a PB&J will tide you over when you’re sick of grilled cheese.

Preparation
190 °F / 87 °C 3 min, 30 sec
Angrboda

I’ve seen this one. What is it that makes it ‘aged’? As far as I could tell it’s just Earl Grey. Do they just call it aged because it sounds fancy, or is there actually a reason? I’m trying to figure out if I (who isn’t normally all that Earl Grey interested) might want to try it out.

Dru Bramlett

“Numi’s special, organic Earl Grey is oil-free-using a unique method of aging this Italian bergamot fruit with malty Sonitpur Assam black tea.”
… it’s still somewhat vague to me, but good call on the “Aged” part of the title.

Angrboda

Ah, so it refers to the bergamot they used! That makes sense. I thought it referred to the tea, and then I couldn’t understand why it wasn’t made on pu-ehr.

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15

I love Goji berries. I love green tea, why not? However….

Yuck! Maybe it’s because I usually boil my Goji Berries to begin with, but this definitely is the abomination of what the sourness of a grapefruit fused with a too-light green tea would taste like. Goji berries should be light and sweet, not reminiscent of artifically-flavored cranberries. I couldn’t even taste the green tea because of this distracting note.

Brewed for a good 10+ minutes, not much color, flat taste. Disappointment.

Preparation
185 °F / 85 °C 6 min, 0 sec

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60

Very light and base. Usually with overly mint-tasting things I feel a kind of acidity in my stomach, but not this time! It’s also very smooth on the palette, albeit not the best Mint tea.

In summary: Ho-hum “Pick Me Up” tea.

Preparation
185 °F / 85 °C 2 min, 30 sec

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82

Wow! This stuff is strong, just like chai should be. I definitely enjoy the spice on this tea and its full body, however, I think next time I’ll add creamer. I also like that it isn’t too drying on the palette.

Preparation
190 °F / 87 °C 2 min, 0 sec

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100

Silky Green is my absolute favorite tea from Bird Pick! It has a wonderful milky aroma and the leaves are furled similarly to oolong tea. The first brew, which isn’t my favorite has a light buttery note, and with consecutive brews, becomes more flavorful. The tea develops a creamy and almost perfect buttered-toast like flavor. It’s also very smooth on the tongue and doesn’t leave your mouth dry. Be sparing with the leaves, they unfurl quite large.

Preparation
185 °F / 85 °C 2 min, 30 sec

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Bio

Los Angeles based designer, lover of code and nerdery, tea aficionado.

Location

Los Angeles, CA

Website

http://drubramlett.com

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