Katie

Mmm, so much love. This was a big hit with my coworkers when I brought it in today. The dry leaves smell very richly of buttered popcorn, buttered popcorn jelly bellies to be exact. In fact, it smells just like the time my fiancé toasted pieces of fresh coconut flesh and ate them with caramel drizzle. Once you cook the flesh, it takes on this really incredible nutty, buttery flavor.

I was a little surprised at how light the coconut flavor in the tea actually was once I steeped it, but I appreciate that it wasn’t too strong and artificial. This definitely doesn’t taste like any sort of fake coconut candy, it’s nutty, buttery, and ever so slightly sweet. The buttery-ness is a fantastic complement for this oolong. I like the thin, light body in spite of the rich flavor. I had a vanilla scone with the second steep, which was a great complement. The richness of the vanilla brought out the almost savory popcorn flavor of the tea. By the 3rd steep, the toasty flavor of the coconut was starting to become even more subtle and it seemed more like an unflavored oolong (but still tasty as hell), a little more vegetal, not quite as sweet, but still nutty.

I shared 4 steeps with my coworkers, and they all enjoyed it as well. :)

My fiancé bought this one awhile back because it smelled like barbecue. It seemed fitting to brew some up in my burnt orange University of Texas mug (my alma mater). It smells smoky and tastes smoky. I’m typically not a black tea fan, but I could get into this one. It doesn’t have the bitter tannic taste I can’t stand from black teas. The darkness almost reminds me of a pu-erh, but each time I bring the cup to my lips, I wish I was eating some beef brisket, cole slaw, and pickles. The smoky flavor lingers and lingers for minutes after my last sip.

This tea is quite tasty, but with a relatively high novelty factor. Don’t see myself reaching for it too often, but a good one to keep stocked when I need a bigger caffeine boost or am in that just right Texas summer barbecue mood.

No notes yet.

This morning I brewed up four ounces of this double strength, stirred in a teaspoon of vanilla bean sugar (can you tell I made a trip to Whole Foods?), and topped with four ounces of steamed milk. Love love love. For two weeks I am swearing off refined sugars and alcohol in preparation for my belt test this weekend, BUT I am making a small exception for some sugar in my earl grey. This sweet, creamy earl grey is staving off my increasingly persistent cravings for sweets at the moment, but it’s doing nothing for my craving for a pint, though… Only four more days until the test! My celebration stout is chilling in the fridge.

Oh, YUM. My thoughtful sister got me a giftcard to Teavana for my birthday. While I wouldn’t shop there on my own dollar (pushy sales clerks, fussy blends, 2 oz. minimums, steep prices), I enjoyed shopping. I bought this earl grey creme and a simple sencha (review to come). I should’ve tried it straight first, but I was too excited to make a tea latte out of it with some steamed milk from my espresso machine. I brewed it up double strength and filled both of our mugs halfway (enough for me and my fiancé, who adores earl grey), added a teaspoon of sugar, and poured some creamy, foamy 2% milk on top. Divine. Before I added the milk, I could smell sweet cream wafting across the counter from the tea, with a little tart edge of bergamot. For me, earl grey equals indulgence. I love to make tea lattes at work out of Tazo’s full leaf earl grey (it’s okay, a little too floral because it has lavender in it) and vanilla. For me, an earl grey has to have elements of sweet and creamy. This one fits the bill!

For the second steep, I brewed 16 oz. to refill both of our mugs with straight tea. The creme smell is more muted, but it still balances out the harshness bergamot can sometimes bring. Drinking bare, I appreciate that the bergamot is not too overpowering. With a spoonful of sugar and a splash of milk, ahh, still delicious. Will earl grey creme again soon.

P.S. My fiancé had the ingenious idea to put some Irish cream in his in honor of St. Patrick’s Day. Mmm, I am glad to be marrying this man soon.

Hmm. My sister gave me this tea for my birthday. It smells divine, but I was weary of all the ‘stuff’ mixed in. It brews up pink and fruity. Is there really green tea in here? And what is bamboo supposed to taste like anyway? I was a little disappointed at the lack of cherry blossom flavor. It just tastes fruity with a werid potpourri smell once it’s brewed. And by now you probably know how I feel about hibiscus. :/

That said, it isn’t bad. It’s just too fussy for me. Maybe next time I’ll fuss with it a little more and try it iced, and I’ll maybe add some sugar or lemonade ala Starbucks. This is a good one to pull out for serving friends who aren’t ‘serious’ tea drinkers. I think it’s one most people will generally like.

Pu-erh is one of those things I really enjoy, but I wish it didn’t last for so many steeps since I just don’t drink that many cups of hot tea most days. I had three cups at work, and I’m going to have a fourth before the day is over, but by tomorrow the leaves won’t be any good for the 5th, 6th, 7th steepings that I know it’s capable of.

Anyway, after rinsing with hot water, the first steep was a pretty mahogany color, but not as developed and rich as the 2nd and 3rd steeps were. The second and third looked like soy sauce because the button of leaves had broken apart. In that first steep and a little in the second too, I always get that very distinct dashi stock smell. It makes me feel like I’m drinking the broth from my signature udon noodle soup. After the first fishy cup, it starts to mellow out and get that ‘deeper’ flavor. Kind of malty and almost chocolaty. I am still surprised by the complete lack of astringency in pu-erhs.

As crude as it is to say pu-erh tastes like dirt, I really mean it in the best way possible. It tastes like rich, nutritious, alive soil. Soil where the earth itself is born and reborn.

I woke up at 4am this morning feeling like I’d swallowed a bunch of broken glass. I tried a battery of remedies, including tea made from the Chinese herb pang da hai, Emergen-C, a popsicle made of pickle juice, a warm salt water gargle, and a shot of vodka with lime juice. Did I get a little tipsy at 5am? You betcha. I eventually fell back asleep and slept until it was time to get ready for work (1pm). I made it through a day of teaching classes thanks to some ibuprofin. I picked up some of this tea while grabbing some groceries for dinner on my way home.

I brewed a cup as soon as I got home, steeped for 10 solid minutes. Finally, a little relief for my poor throat. It tastes very much like licorice, fennel, and clove, which I think are all tasty. It was sweet and soothing. Then I made a second cup with a big squeeze of lemon (had a little extra from my sautéed lemon veggies) and a squirt of honey (which I never do since I think honey is way too much for my tea). I preferred it plain, but wow, now I get why people put honey and lemon together. The brightness of the lemon cuts through the ‘thickness’ of the honey.

Overall, this is definitely a medicinal tea. I won’t see myself drinking it when I’m feeling better, but great to get through the bugs that come my way after spending my days with tons of ‘moist’ kids. At the end of March we’re doing another round of elementary school visits, which means an additional 12 hours of teaching time per week for two weeks. You’ll probably see another entry for this one when March rolls around.

Woo, it’s been awhile since I pulled this one out! I made some to go (in my shiny new IngenuiTEA!) before heading to the dojang to sip before class and then enjoy cool later.

I’m typically not into hibiscus (as delicious as a Starbucks passion tea lemonade is, would you believe that after almost 4 years of working there it’s possible to get tired of them?), but it’s such a light note that it adds a pretty blushing pink color and just a touch of tanginess. The oolong in this acts more as a check for all the tangy and sweet ingredients to keep it balanced, but I’m still asking myself, “Is there really oolong in this?”

This one is light and feminine. It is sophisticated, but it also doesn’t take itself too seriously. I like that it doesn’t have that overbearing flavor you find in many fruity herbal blends, and it’s a nice change of pace for a minimalist like me.

I am a bit perplexed. I found a new jar at Central Market last week that had a tea called ’King’s Jewel’, and was classified as a green tea from Republic of Tea, sold for a steep $149.99/lb. I couldn’t resist the intrigue of the little pellets, so I bought a couple teaspoons ($3!). I came home and did a little research, and apparently Republic of Tea isn’t aware that they are selling this one, but I found more info on this type of tea, more commonly known as lan gui ren, or lady orchid, and it is actually an oolong. This entry is the only mention it I found on Steepster. The tea is coated in a powder of ginseng and licorice grass. Although my tea is from a different manufacturer, it looks identical to the picture above.

On to the tasting! The dry pellets don’t offer much aroma. After a minute or so of steeping, they started to crack and unfurl. After two minutes, it yielded a golden yellow liquor. The first noticeable quality was some spiciness and a little sweetness. It almost reminded me of a ginger tea, but ‘thicker’ and more subtle. I definitely get the aftertaste of licorice, and just after swallowing, I taste plastic! Weird. The second infusion was a bit more complex and less plastic-y, and most of the leaves were about halfway unfurled. The powder coating seems to be mostly dissolved, though some pellets are still intact! The leaves smell roasted and a little spicy, but I can recognize the vegetal smell of a green or lightly oxidized oolong. Now on the third infusion, the liquor is getting darker, although I’m not increasing the steep time. The tea doesn’t taste as thick, and a peppery flavor is dominating. Some of the pellets still haven’t opened up. I’ll probably steep a few more times this afternoon, see if I can’t coax the last few pellets to blossom.

This tea is interesting, and I’ll enjoy it a couple more times, but once it’s gone, I don’t think I’ll be looking for it again.

I learned about this ice brewing method (here: http://www.inpursuitoftea.com/category_s/159.htm) for green tea that I road tested with my good ol’ never ending bag of this stuff. Basically, caffeine and tannins are not as readily extracted in cold water, so brewing tea in cold water over a long period of time yields a sweeter, less stimulating tea.

I dumped four teaspoons of tea in the bottom of my three cup coffee press and filled it with a heaping pile of ice cubes. Then I simply waited for the ice to melt, and the tea was ready. This is obviously a beverage to plan ahead. I made it first thing in the morning and drank it at lunch, but it could just as easily be prepared the night before to be ready at breakfast.

The taste was sweeter, yes, but it was a little over-extracted to me. Perhaps four teaspoons was too much, since once the ice melted, the yield was just a little over two cups of tea. Also, the cubes from my ice maker are quite big and took a long time to melt, which equals a longer steep time. Next time I will try a mix of ice and water to shorten the steep time. I would also love to see how this turns out with crushed ice. Would it be awkward to order a cup of the crushed ice they use at Sonic?

I prepared this one identically to the last pu-erh I tried (see notes on Ancient Pu-erh Tuo Cha by Rishi), rinsing and making lots and lots of short infusions.

At first, I got a smell of dashi (Japanese fish stock), salty, savory, and yes, fishy. The first steeps were a little bit like rich soil, but right now on my fourth steep I’m getting a distinct smooth unsweet cocoa flavor. It’s not bad. In many ways it’s similar to Rishi’s. I like the robustness on this cold Texas morning. Currently it’s 43 degrees outside and I’m in flannel pajama pants with the heater on!

This is my first real foray into the world of pu-erh!

I rinsed the puck with hot water for 10-15 seconds, and then steeped for about 30 seconds. For some reason, I didn’t expect the puck to fall apart so quickly. After a short amount of time, the tea was already dark like soy sauce, and I won’t lie, it smelled like fish.

The taste was malty, smooth, savory, and yes, a little bit like fish. The fishy taste subsided after the second infusion, and each subsequent brew was a little bit lighter and sweeter. I increased brew time slightly, but by the last infusion, I still only brewed for about 1 minute. Even the 6th cup was still a rich reddish mahogany color, but by then, the tea was losing its flavor and intensity.

Although my description might not sound too appealing, there is something mysterious and alluring about the smell and taste of this tea, and I enjoyed every sip. I loved smelling the earthy, savory aroma of the leaves between infusions. Drinking this tea is something to plan to do periodically throughout a whole day, as you have to do it justice by brewing at least 5 cups (even the 7th or 8th infusion would probably be pleasant). Other than that, I look forward to my next pu-erh day.

For the 3+ years I’ve worked at Starbucks, I’ve been trying to figure out a way to enjoy China Green Tips (especially since we switched to full leaf in 2009), but I just don’t like it! :[ I have access to essentially infinite bags of the stuff, and as I’ve mentioned in past tasting notes, I’ve tried many ways to enjoy it.

Eureka! I felt inspired to try something new yesterday after brewing up a cup of oft’ mentioned sencha from Yamamotoyama. At home I dust the leaves with matcha powder before brewing it to make my own rich ‘supergreen’ tea. At work, we also carry a matcha powder, though it is contaminated with a good amount of sugar. When I use the sweet matcha, it’s to put in a smoothie, steamed milk, or lemonade. I’d never thought to use it to ‘dust’.

12 ounces of water for two sachets. Steep it a bit and pour the hot tea into a shaker with a stingy pinch of matcha powder, swirl until it turns a nice fresh lime color. If it’s not ‘Kermit the Froggy’ enough (as my coworkers tend to describe my drinks) swirl in a touch more matcha. Add a big cup of ice, shake vigorously, pour into a tall cup, and adore the pretty color.

It’s not perfect. It’s still made from China Green Tips. It’s a utilitarian green; good more for a cup of antioxidants and other awesome green tea magic, and less for enjoying a nuanced flavor profile. It perks me up on those long shifts and is acceptable in taste.

Visited my parents yesterday for the 4th of July. After dinner I was craving a cuppa something, so I looked in their very small ‘tea basket’. I found the same three boxes of bagged tea that are always in there that nobody drinks except me (that I don’t even like that much) and then I found this one lone bag of Bigelow green. Someone must have picked it up at some luncheon somewhere and brought it home for the next time I visited? Nobody was able to identify the origin of this lone tea bag.

Anyway, not knowing the best steep time, I brewed it up in a clear mug and went by color. It looked about right after about 1.5 minutes. It was okay. Nothing mind-blowing. It wasn’t bitter and it satisfied my craving. I even went for a second steep and it tasted all right! It was slightly drying to the palate, a little flat, but it was a good, simple after dinner tea. I might even drop the $1.50 for a box of this at the grocery store so I can put it in my parents’ tea basket for when I come over.

Scooped a bulk sample at Central Market. This one is on the more oxidized side, and it’s good when I want something a little more robust than my usual fare of greens and lighter oolongs.

It tastes woody and nutty. No bitterness at all. The taste is balanced and has more complexity the longer you sip it. This is something I would pick for a day when I have to wake up before dawn and my feet are cold.

I really want to like this one because it’s so pretty. Looking at the shape of the leaves and smelling the brew, I was expecting something between a jade oolong and gunpowder. I need to try the first steep again when I am not so sleepy, as I don’t quite remember it. The taste was good… not much of a surprise. Hardly worth $90/lb though (don’t worry, I only got $1.80 worth).

2nd and 3rd steeps went down easy and the astringency settled my slightly upset stomach, but I’m getting this salty aftertaste in the back of my throat after two small cups. Did I just drink some sea water? Pickle brine? Strange.

Oh lordy lordy, this is delicious! I only bought a tiny sample of this (as always, thanks bulk jars at Central Market!), but I already know I’m going to be buying more.

Dry, the leaves trigger a strong smell-related memory of Filipino cooking. I say this because my neighbors growing up were Filipino, and for all the parties they held (which was a lot) they always cooked a spread of different rice, noodle, and fish dishes that filled the house with this rich, welcoming, savory aroma. If I had to narrow it down, I would say it smells like white rice with a freshly fried eggroll.

Brewed, it smells like warm broth, very similar to the dry smell. Upon sipping, I taste a familiar greenness, but a rich creamy mouthfeel that reminds me of my beloved kukicha by Rishi. There is no bitterness or vegetableness (not that I don’t love those things too!) at all. I taste butter and fluffy white rice. I can see how others describe fresh moss, as there is a little aged depth to the flavor. I can smell a little floral edge to it, but I’m definitely not getting anything I would describe as ‘fruity’.

Absolutely yum. I think savory, buttery, creamy, greenness is my favorite tea flavor profile. Jade oolong has just rocketed to the top of my favorites! :O

The last few days have been batshit crazy with apartment problems. First it was a leak in the ceiling, then it was water bubbling up from the floor. Then it was a bathtub that wouldn’t drain. Then it was a snapped off toilet handle. Then it was a screen door that won’t open. Did I mention that all these things happened in a 48 hour period? Now we’ve discovered that water from the leaky upstairs AC unit has not only been dripping through the ceiling, but has been seeping down into the wall behind boxes in our bedroom closet and hallway closet for god knows how long. Several ruined pairs of leather shoes, tote bags, blankets, and an old vacuum later, half of our apartment is currently torn apart awaiting the repair man to come back for the third day in a row and replace our carpet. So yeah, I needed something calming this morning.

I reached for this silver needle and blended it with some dried lavender flowers from Central Market (35 cents for half an ounce!) in hopes of a soothing start to the day. It tasted nice, but I definitely overdid the lavender since I could barely taste the white tea. The combination is promising, and it satisfies my desire for this tea to taste more floral.

Still trying to figure this one out. I am new to oolongs, so I’m not sure what I’m supposed to taste on that front, but I do know that I taste a lot of the other juicy stuff that’s in here (hibiscus, rose hips, and ‘dried schizandra berries’… which I guess is the plum part?), and not much else. In the first steep, I get this kind of smoky, tea-like aftertaste when the tea is piping hot… must be the oolong! But as it cools it mellows out into this juicy pink brew that tastes… dare I say it? Like an HERBAL. The second steep (even at 8 minutes long!) fails to taste like anything but a hibiscus herbal.

I’m not too big on a lot of hibiscus, but unlike other teas that actually bill themselves as a juicy pink herbal, I like that this hibiscus is a lot more subdued. The liquor is more blushing pink than drag queen magenta. This tea is nice, simply nice. Do I think it’s a good example of an oolong? Not sure… can’t say I know much about oolongs at this point.

Today I graduated from college. As a gift, my uncle made me a ceramic teacup that he made on a pottery wheel, glazed, and fired himself. It is beautiful and tiny (only holds 4 ounces), which is perfect for sharing a pot with my boyfriend (my uncle made him one too!), and if I really want to get a lot of re-steeps from less leaves. It’s so smooth and squat, and cups nicely in my hands, no handle. The bottom half is a deep, velvet blue, and the top half is a golden caramel color, and there’s a drizzle of sky-blue/turquoise dripping down through both halves from the lip. The inside of the cup is a speckled robin’s egg blue with a big smooth blob of white glaze at the bottom. Simply beautiful, and I am in love with it. My boyfriend’s is gorgeous too.

Tonight I christened it with something simple and elegant to compliment the beauty of this little cup (and that doesn’t have so much caffeine that it will keep me awake). This silver needle is perfect to wind down from all the excitement of the day before I go to sleep. It also holds up to lots and lots and re-steeping. i drank two tiny cups tonight, and I’m sure I’ll have at least two more in the morning (all from an itty bitty half teaspoon of these light-as-air leaves.)

First 4 minute steep was light and comforting. Very delicate. It’s hard to describe the flavor. I want to say ‘sweet hay’, but I mean that in the best way possible. The second steep was 5 minutes, and I think by virtue of the leaves actually being mostly wet (the tea is so light, I still had dry leaves floating on top after the first steep), the flavor was a bit more deep and complex. The very light amber color matched beautifully with the colors and the ‘mood’ of the cup. Elegant, sophisticated, and understated. I find new and intriguing things about this tea every time I brew it.

I am bursting with joy, and I feel so fortunate to be surrounded by so many family, loved ones, and friends.

Uncomplicated, approachable green tea. The papaya and pineapple bits lend a bit too much sweetness for me (and I drink it bare). I am reminded of sugar embalmed pineapple chunks in a trail mix. This tastes promising for an iced selection and for entertaining friends. No off-putting bitterness. It’s just a nice, fruity green, but just not my thing.

Made myself a green tea latte this morning with the steam wand on my espresso machine (oh, I love being done with college!) by steaming milk with two teaspoons of sweet matcha and a half a teaspoon of regular matcha (to cut down the sweetness and increase the green-ness). I poured it out in my new spring green mug, full of velvety rich green foam (I also love being a barista!), and it was bliss.

I upped the rating slightly, but only because the intention of this product is to make tasty treats such as green tea lattes, lemonades, or baked goods, and not so much to whisk in a bowl to drink straight.

Trying to brew through this big ol’ bag. Today I scooped a generous 1.5 teaspoons into my brew basket and dusted with the slightest pinch of matcha powder before dunking it in my mug. Today it brewed up my favorite shade of lime! Nice fullness and warmth and just the right balance of astringency. Dry finish.

I found a recipe for a green tea sugar scrub, and I think I will probably use this tea to make it with because it seems like it has a good ‘toning’ element. That, and that I still have a ton of this stuff.