140 Tasting Notes

drank Black Tea by Shan Valley
141 tasting notes

Smells malty, rich, tannic, and robust.

First sip, while hot, tastes bright, light and ends with astringency.
After allowing it to cool, it takes on a fuller and mellower tone with chocolate and coffee notes.

Flavors: Chocolate, Citrus, Malt, Tannin

Preparation
1 tsp 8 OZ / 236 ML

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Smell: Honey, hay, chammonile

Taste: Orange is subtle, Tastes a bit like Cointreau , Well Balanced

Flavors: Hay, Honey, Orange

Preparation
2 tsp 16 OZ / 473 ML

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drank Mon Secret by Nina's Paris
140 tasting notes

Smell: Malty, sweet, tropical, and delicate
Tastes: Smooth, hint of astringency, and light

Flavors: Astringent, Malt, Smooth, Sweet, Tropical

Preparation
2 tsp 16 OZ / 473 ML

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60
drank Gyokuro by Sugimoto America
140 tasting notes

This is a very typical green tea. Smelling it is very buttery and then a hint of grassiness. The butteriness is missing almost completely from the tea when drinking and is instead replaced with a slight bitterness at the end. The leaves are a very pretty blue-green color and are smaller than most other leaves, brewing up like spinach. The packaging suggested 140 degrees for steeping but I think this would have done better at either a lower temperature or lower steeping time since it did have a tad of bitterness.

Flavors: Butter, Grass, Spinach

Preparation
140 °F / 60 °C 2 min, 15 sec 3 tsp 16 OZ / 473 ML

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Scent: grassy, minty hay, hint of citrus and honey from chammomile
Tastes: smooth, light and sweet with a hint of floral honey on the finish

Flavors: Grass, Hay, Honey, Mint

Preparation
4 min, 0 sec 1 tsp 8 OZ / 236 ML

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drank Khumbu by Nepali Tea Traders
140 tasting notes

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84
drank Organic Houjicha by ShiZen Tea
140 tasting notes

The dry leaf for this tea might be a bit intimidating for some. Not as strong as some lapsang or genmaicha I’ve smelled, but it is a slightly funky, earthy, and straw-like scent. The brewed tea is much more mild and smells almost like roasted corn. I was afraid this tea would be similar to barley tea (mugicha), which for some reason I don’t like the taste of, but I was pleasantly surprised by the taste of this tea when brewed. It stood up to a nice long brewing of 3 minutes since it is less fragile than a non-roasted green tea. There is absolutely no bitterness, astringency, or even the slight acidity that regular green teas can sometimes have. It does inherit the grassiness and smooth buttery finish of a high quality green tea. The finish is sweet and smooth, reminding me of a non-salted version of those grocery snack corn nuts. The after taste has a bit of tannin that reminds me of oolong teas served in restaurants to help with digestion, but it is more of a nostalgic reminder and does not affect the overall taste of the tea at all.

Flavors: Butter, Hay, Roasted nuts, Straw, Toasted Rice

Preparation
3 min, 0 sec 1 tsp 8 OZ / 236 ML

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65

The smell of the dry leaf is strong with bergamot and finishes with cream. The taste when brewed is creamy and floral with a slight hint of pepper. This is a great, smooth and flavorful tea.

Flavors: Bergamot, Cream, Pepper

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69
drank Spiced Pear by Tea & Absinthe
140 tasting notes

This is quite a yummy tea that I was able to try thanks to my friend Stephanie. I’m sad to see it go out of my cupboard, but I sure did enjoy it while I had it. It smells of nice, warm, poached pears but tastes more mellow.

Flavors: Pear, Spices

Preparation
4 min, 0 sec 1 tsp 8 OZ / 236 ML

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67

Very clean, buttery and naturally sweet. This tastes more like a green tea than a black tea and has a nice, clear broth. Absolutely no bitterness or astringency and sips very smoothly. This tea seems like a great beginner point for unflavored teas, but nothing jumps out at me.

Flavors: Sweet, warm grass

Preparation
4 min, 0 sec 1 tsp 8 OZ / 236 ML

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Bio

I have a focused passion for food (restaurants, recipes) and bento, as well as drinks (cocktails, cappuccino, and tea).

Location

Washington, DC

Website

http://hapatite.com

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