New Tasting Notes

94
drank Mate Coco Spice by Metolius
12 tasting notes

I brewed this tea twice. I have been having some fun with tasting tisanes gongfucha style.

I used 8 grams in a gaiwan with excellent results. Steeped in 5+ times.
I used 5 grams in my easy steep tea maker. Steeped it twice for about 3 mins.

Both times I found myself wondering why I don’t drink more mate. It had the exact flavor I was looking for from the name, and left me feeling the potent power of mate but not as strong as I experienced in the past, which for me was great.

Definitely try it out.

Preparation
Boiling 0 min, 30 sec 8 g

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50

I didn’t even include this tea in my collection but it is not good at all. I’ve only had one cup & that was enough. I tasted no blueberry or acai they were both non existent.
not apart of my main review group so there is still more left.

Preparation
1 min, 0 sec 8 OZ / 236 ML

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100

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98
drank Minted Monkey by Tippy's Tea
168 tasting notes

Yee-haw! No soapy taste!!

It didn’t taste like mint or even tea, really, but without that sickening swirl of soap it was very drinkable. I have hope that in a few days I’ll be able to actually taste Some Thing. Ah, Minted Monkey, you never disappoint. :)

carol who

I’m glad you are finally getting better!

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90
drank Golden Fleece by Verdant Tea
215 tasting notes

I glad to have finally tried this one in the gaiwan, since I think I didn’t properly appreciate it steeped western style. This is a really interesting and delicious tea! The flavour is really complex, but I got a lot of honey-roasted sweet potato, with some cinnamon in the aroma. The texture is very thick and creamy. I don’t think this is one that I’ll crave super-regularly, but I’m definitely glad to have it, and it seems like more of a special-occasion tea anyway. :)

Addendum: I took this through, oh, at least 8 steepings last night and decided to save the leaves and try to get a bit more out of them today. I was a bit skeptical today, when there wasn’t much aroma coming up out of the gaiwan and it was taking quite a while for the water to take on some colour. But I’ve done a few long-ish steeps and been pleasantly surprised! This still has flavour, and though it’s lighter than before, it’s also bringing out some floral, nectar-like notes that are a bit new. It’s still remarkably sweet in the latter part of the sip and the aftertaste, and it still has that mouth-coating quality. Wow.

Preparation
4 g 3 OZ / 100 ML

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85
drank The People's Tea by Tippy's Tea
215 tasting notes

Out of curiosity I decided to try this in the gaiwan today and… it wasn’t bad, but I think I prefer it steeped western style. I never quite got the balance of smoky, creamy, vegetal that I was looking for. Early steepings were heavy on the lapsang, later steepings were heavy on the oolong, it was interesting, but I don’t prefer it this way. One thing I remember was that I was getting a really clear sequence of flavours in one sip: first smoky, then creamy/vegetal (not as floral for me today), then a deeper almost tobacco-y note as the black tea asserted itself, then more smoke on the aftertaste. Neat. :)

Preparation
4 g 3 OZ / 100 ML
TheLastDodo

I get the same thing! I like when all the flavors are present at the same time when I brew it western.

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100

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100
drank Kashmire Chai by Remedy Cafe
1080 tasting notes

OMGWTFHABS. 5-1? Seriously? There is no reason why they should be heading to game 6. Ridiculous.

But at least I got to go to Remedy and check out their newly renovated original location earlier today. I chose this with soy milk and I could drink it over and over again. Lots of ground pistachios were left at the bottom of the mug. That star anise lingers on the tongue long after you finish the last drop too. Unfortunately, I couldn’t find my hole punch loyalty card thing, which already had two free cups worth, so I had to start another one. Hope I’ll find it!

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82

I’m kind of at that point where I’ve had so much tea, and logged none of it, and now getting back into the swing of things feels overwhelming. So, I’m just going to go ahead and log the tea that’s sitting in my gaiwan right now. That’s not so hard, right? Right.

Oh hey, I picked up a cheap variable temp kettle from Superstore while I was in Winnipeg 3 weeks ago. And then I managed to locate an extension cord that allows me to keep the kettle on my kitchen table and still plug it in. Then I gathered my gaiwan, cha hai, steeping basket (I use it as a filter), and a little tiny cup. Put them all next to the kettle. Set myself up with my laptop at the table as usual for when I’m working from home. Ta da! Everything I need to make tea is right there. So basically what I’m trying to say is that I’ve been making All The Tea in my gaiwan for the past week. :) And so far I haven’t managed to dump any tea onto my laptop, so I’m definitely calling that a win.

I think I probably tried this one western style before, and couldn’t make up my mind about it. I’ll probably be making it in the gaiwan in the future, because it was pretty great this way! It’s definitely sweet all the way through many steepings. There was a prominent roasted-grain note early on, that gradually faded. I get the cocoa note, but I don’t find this tea to be overwhelmingly chocolatey, it’s more of a malty-grainy-cocoa blend, like Ovaltine (which I haven’t had in a million years, so I could be just imagining the comparison). Several times I smelled the empty cup just after sipping and got a really strong cinnamon note, which was interesting, because I didn’t get it nearly as strongly in the flavour. There definitely was a baked goods, desserty feel to this tea throughout. Tasty!

Flavors: Cocoa, Cookie, Grain, Pastries, Sweet, Toasted

Preparation
205 °F / 96 °C 4 g 3 OZ / 100 ML

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