862 Tasting Notes

drank French Toast by 52teas
862 tasting notes

Today’s cup has no milk or sugar in it and is surprisingly sweet and decadent on its own. I mostly taste cinnamon and bread and smell syrup, but it puts itself together and really is very accurate taste wise.

The mouthfeel is rich and there is no bitterness whatsoever. I have enough left for one more cup and am pleasantly surprised by how well it has held up to time – this pouch is well over a year old but if anything tastes BETTER than when I got it!

Flavors: Baked Bread, Cinnamon

Boiling 4 min, 0 sec 2 tsp 10 OZ / 295 ML

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45 teas in my cupboard with this sipdown, guys!

I haven’t seen a number this low in a while and it is INVIGORATING! My cupboard is so clean! There are even more teas that are close to a sipdown. I don’t even know myself anymore.

This is a solid breakfast tea, even though I’m drinking it at 1 AM. My body doesn’t really notice caffeine so it doesn’t matter when I drink my black teas. Tonight’s cup is without additives and distinctly reminiscent of a Ceylon – bright and surprisingly not as astringent as I’ve alluded to in my past tasting notes. I make iced tea A LOT in the summer and do so by bringing water to a boil, adding the leaves and then cooling it down – and right now – this scent from this cup – is exactly what I’d smell when it was freshly brewed. Vaguely malty and citrusy, almost like bits of sunshine trapped in a liquid.

Ceylons make me so happy.

Based on my experience with this tea right now, I would definitely recommend. I have my favorite breakfast tea from Upton, but if you like Ceylons and you need a good breakfast tea that is strong and bright – this is your blend.

Absolutely hits the spot tonight.

205 °F / 96 °C 3 min, 15 sec 2 tsp 10 OZ / 295 ML

Amaaaazing! Go you for getting your cupboard in order!

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This was the perfect tea for tonight, being October and all. There are a lot of the heavy spices and then there’s also a good pumpkin flavor as well – though it needs milk and sugar to help out the flavors.

Texture on this one is thinner than I’d like, and its watery even with whole milk added and a slightly higher than recommended amount of leaf. But it’s a decent seasonal choice for a midday cup of tea.

Flavors: Cinnamon, Clove, Pumpkin

175 °F / 79 °C 4 min, 0 sec 2 tsp 12 OZ / 354 ML

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I can’t believe I’ve had this tea for so long! It’s going on three years now and since I was cleaning out my cabinet I had to try it to make sure it was still good.

I used the 185F for 4 minutes parameters on this and it WHOA was it ever astringent! But it was also sweet peach and roasted grain, the way it’s always been. Still great quality, so maybe I’ll get on the ball and DRINK more of it!

3 g 8 OZ / 236 ML

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drank Kabuse Sencha by Obubu Tea
862 tasting notes

So, by mistake I overlooked a response to a tasting note I wrote about Steepster Select’s Obukucha from earlier this year. I was swooning about the briny seaweed notes in that tea, waxing poetic about how it is exactly the taste profile I want in a Japanese tea, etc.

The reply, written 8 months ago, would have saved me A LOT of searching for flavor profiles. Turns out that the salty mineral taste I seek is Uji region specific. D’OH. So I ordered some of that, but in the mean time I have like 5 other senchas to get through before they lose their freshness. This tea, which I got from the Obubu tea club earlier in the year, is one of them.

Brewed at the hot water steeping parameters ( 5g. tea for 6 oz. water @ 212F for 30 seconds), I opened this and the dry leaf smelled immediately of sweet buttered spinach. It looked like jade green grass clippings, so, quality sencha in other words.

Now that I know that sencha varies by region I’m that much more fascinated and interested in picking up the differences for myself. This is an earthy sencha – in that it gives me no marine/seaweed characteristics whatsoever. It is grassy, and again, that sweet, buttery spinach is what I taste. It doesn’t have what I necessarily consider to be umami, but it does have just a touch of astringence when it cools. Overall its a sweeter sencha, and a solid one if salty brothy senchas aren’t your thing.

Also, it pairs quite well with seaweed salad and udon noodles. I can speak from experience :).

Flavors: Butter, Grass, Spinach

Boiling 0 min, 30 sec 3 tsp 6 OZ / 177 ML

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drank Mauka Oolong by Tea Hawaii
862 tasting notes

Well today was a much needed “clean up the tea cabinet day”. As evidenced by this tea, which was unlabeled in a tea bag and OPEN TO AIR (I know- I have no idea what the heck I was thinking either).

I only was able to find out what it WAS through going through past tea orders and looking at the other packages that came with it, and then remembering that I had a coworker who said to me, one day “I think I like oolongs” and well, that must have spurred me giving her the bag with the label/steep instructions and keeping the small amount (OPEN TO AIRWHAT WAS I THINKING??) to get around to eventually.

Ugh, so that was forever ago and I don’t hold out much hope for this sample that was way too pricey to have treated so callously.

The dry leaf didn’t smell like much of anything (gee, I wonder why) but once steeped according to Tea Hawaii’s directions (3 minutes, 208 degrees) the aroma of both the amber liquor and wet leaf are surprisingly nectary/honeyed, a la my beloved dan cong.

First sips are honeyed and grainy, but then there are unmistakable flowers. Honeyed floral notes – if ever I doubted this was an oolong these flavors have convinced me. I normally don’t like floral flavors but it works here. It walks the line between a lighter black tea and brings in the florality of the green oolongs but is its own self. Maybe the fact that it is Hawaiian grown vs. China grown is what makes a difference? I swear the floral character is different – honeysuckle and hibiscus vs. jasmine. Given my love for all things Hawaii, it doesn’t surprise me that I would prefer a Hawaiian oolong if given the choice.

So yes, this is a good tea. Even as weakened as it was – I liked it. I am glad I got just a sample of it though, as I don’t see myself reaching for it regularly. Quite fun to sip on as I work on making heads or tails of my poor neglected tea closet…

Flavors: Flowers, Honey

205 °F / 96 °C 3 min, 0 sec 3 g 8 OZ / 236 ML
Amanda 'SoggyEnderman' Wilson

I have not had any teas from Hawaii, and that is just criminal, this seems like quite the intriguing tea!

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I’m thinking that sTEAp shoppe teas just do not age well at all. This was surprisingly watery, even with milk and even with pretty big amount of leaf (almost 1 tbsp. to 12 oz. water, when normally you can do 1 tbsp. to 16 oz. water).

It just was thin and bland, which I know is not the tea I’ve had before. There was no fabulous bready notes, no real cinnamon either. Overall a disheartening cup. I’m a sucker for the idea of a cinnamon bun-esque tea and I thought this was it so now it’s back to the drawing board, I guess.

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

Heh, I probably have some of this aging poorly somewhere too.


What kind of packaging is it stored in when it’s sent from Steapshoppe?


@Tea Sipper – I don’t think its much to do with the packaging – this one was in a tin. I honestly think its that there are a few perishable ingredients (agave nectar, cocoa nibs, maple crystals, etc.) that have lost their spark over the months.


Maybe the tin had a lot of space/air in it? Otherwise, that’s too bad. I was going to order four ounces of it when I eventually order, but maybe I should just go with two ounces.

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Good thing I kept such diligent notes on my teas – taking the summer off from drinking has made my memory rather short.

But reading the note brought it back – this was the pseudo vanilla tea. The one that if you add sugar turns into chocolate. Which is problematic since I don’t really like chocolate tea.

So I was at least able to avoid bringing out the chocolate notes, though by following my prep notes I got a tea with a great texture (thanks to some milk), but with no flavor. Thick tasting water. Maybe as it cools I will get some more flavor.

And nope. Thick tasting water is all I came away with. Blech. Good thing my sample was done after this, because it is really not for me.

205 °F / 96 °C 4 min, 15 sec 1 tsp 8 OZ / 236 ML

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It feels SO GOOD to be getting back into my morning tea routines! It’s like coming back to myself!

Backlog from this morning, and continuing on in my mourning of the Butiki shop closing:
This is the assam that acts like a ceylon, to me. It’s got the rich earthy assam but there is also a citrusy brightness that I love from ceylons. The best of both worlds.

This is a tea I DON’T usually have with milk, just a touch of sugar and even that’s not TOTALLY necessary. It’s my ideal breakfast black – well, between this one and my precious East Frisian blend.

Lovely, and another one I’ll miss when it’s gone…

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Backlog from yesterday morning: I liked this tea anyway, but now that I know I’ll probably never have it after my stash runs out I like it even more. It doesn’t particularly evoke cheesecake so much as a rich creamy dairy-esque texture. I always accentuate it further with some milk and a touch of sugar and it is positively decadent.

I should really get daring and add some Bailey’s to it one of these days…I’m sure the irish cream would really pop then, but what if that makes me want it MORE when there is none left to be had? Clearly I’m just in mourning, nothing to see here, move along…


I really like this tea too, but I think it was discontinued a while back. Maybe not enough people felt as we do.


I loved this one too and I’m all out :/

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I have come to the point (as of October 2014) where quality in tea is more important than quantity. Especially because I’m a seasonal tea drinker where hot tea is concerned, and a SLOW one to boot. I generally don’t resteep only because I’d be here all day if I did, though I do break out a gaiwan from time to time.

I adore French teas in practically every iteration, Japanese Sencha (specifically from the Uji region, as they offer the most seaweed flavor), and Dan Cong oolongs. I am trying to focus on plain teas and so companies like Verdant, Upton, and Butiki are on my favorites list.

When it comes to tea, I feel like the 10th Doctor says it best:

“Tea! That’s all I needed! Good cup of tea! Super-heated infusion of free-radicals and tannin, just the thing for healing the synapses. "


Medford, OR

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