I quickly rinsed out my pot of Golden Monkey from yesterday and brewed this in the morning. I think that extra slight touch of sweetness from the previous tea makes this great pu-erh even better.
181 Tasting Notes
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A bolder, more flavorful version than Goldfish’s standard Yunnan Gold. This was a really interesting black tea that tasted closer to a pu-erh.
I’m starting to get more into ti quan yin’s. This was left over from my trip to the World Tea Expo. Tasty stuff, even though it was brewed from a pyramid pouch using waiting-room-coffee-machine hot water.
Best store-bought chai I’ve had so far. Single cup. Nice balance of flavors.
Had this at Goldfish Tea in Royal Oak, MI. Very smooth, served in a clay mug. One of the more memorable Tie Guan Yins I’ve had.
I need to find a better to-go tea. One that doesn’t have almonds.
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Golden Monkey isn’t quite as robust as my typical morning teas, but it makes up for it with its caramel character and mildly sweet finish. It also extends into well into the afternoon, meaning that I often end up drinking it until it’s time for dinner. I can usually get three steeps out of the leaves, though I use a little more than recommended on the package. Delicious.
Was off Earl Grey for a while, but today it was just right!
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I need to try making some iced tea from this.
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4 minutes. Got two steeps out of this, probably could’ve gotten a third.
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Ran out of my usual morning tea (Rishi Golden Yunnan) so I’m giving this a try. So far so good! I accidentally over-steeped the first time, but it still held up okay. More detailed tasting notes to come.
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I picked up a 16oz bottle of this from a Korean supermarket. The only added ingredient is vitamin C. When poured out of the aluminum bottle, the liquor has a peachy caramel color. This tea is gently sweet… almost oolong-like with a faint berry finish. It also smells faintly of kombucha! Good stuff, especially for a buck thirty a bottle.










