Featured & New Tasting Notes
this tea was recommended me by James fr Teadb. its not a first try, ive had it before. yesterday it was quite powerful, i dont remember experiencing such strong qi from this tea. it was very nice, sweet, menthol cool, with quick powerful huigan. But… i think it had so much effect on me that i acted like 3yrs old and hurt my friend’s feelings. Im sorry. it must be a weather too. i have to blame it on something. it wasnt me, its them
Hard for me to identify the scent of the steeped tea: roasted and somewhat fruity and enchanting. I am quite enjoying this slightest hint of tangy plum on a creamy backdrop. There’s also something slightly peppery going on here. The brandy comes through too, gently, gently, in the distance. Lovely cup.
Thank you for sharing this sample with me, tigress_al.
Flavors: Brandy, Plums
This is just glorious, both the scent and the flavour. Caramel with some cream backup and just a lovely base. The chestnut for me is totally missing in action, but it doesn’t matter.
Thank you, Daylon R. Thomas. I am really enjoying this.
Flavors: Caramel, Cream, Roasted
So I had a total moment in the kitchen at work this morning. I was trying to add milk to my cup of this, and being a bit cautious because it’s a fairly full bottle and I didn’t want to overdo it. So I’m tipping it just a bit, as you do, and nothing’s coming out. I’m usually half asleep until about 11, so I checked I’d taken the lid off (and I had, so points for me), and tipped it a bit further. Still nothing. It was frozen, guys. Like, solid. So then I had to check that I’d put it in the fridge and not the freezer, and I had, so at least it’s not my own sleepiness that robbed me of milk this morning. It’s defrosting slowly, although I’m not madly keen on the thought of adding frozen chunks of milk to my next cup. I might just give it a miss until tomorrow, and see what it’s like then.
On a positive note, my cupboard is now really near 200 (and will hopefully be under 200 again before I go on holiday on the 24th.) Keeping it that way might be a problem, though. It’s around this point that I usually get a hankering to order all the tea, and true to form I’m currently trying to convince myself that I don’t need to place 4 orders and push it right back up to about 250 again. But I want to. In my head, I know I should hold off ordering until I’ve got a much more manageable cupboard, which for me means around 50-75. But think of the tea I’ll be missing in the meantime. It doesn’t help that a Whittard just opened again in Norwich, and they have some new blends that are really calling to me – Cucumber Mint and Petit Macaron in the cutest pastel caddies…
This note wasn’t really about Wedding Imperial, in the end. I feel like I’ve said all that I have to say about it for the moment, and all I can really add at this point is that I definitely prefer it with milk. If I’d known I’d be drinking it black, I probably would have underleafed and reduced the brew time, because it’s quite potent. Rich chocolate and caramel, with nothing to temper it, before 10 in the morning? Hardly the best idea. But you can’t tip MF down the sink, so I went with what I had. We’ll reunite once my milk defrosts.
A late night tea session. Aromatics of wildflower honey, sweet nectar and an almost whole grain cereal nature like Kashi. Flavor notes similar to the aromatics with the cereal being less in flavor than aromatic. Buttery liquor in both color and mouthfeel. One over steep produced a delicious grapefruit meets bergamot flavor that very much complimented the other characteristics. I’ve yet to be disappointed in any thing these leaf-hopping insects help create.
7g leaf, 150ml gaiwan, 190F, 15s, 5s, 10s and up with one distracted oversteep but still pleasant midway through.
Note: This was a Summer 2015 tea.
Oh happy day! I found my teeny remaining pouch of this. Now that I’ve been drinking mostly green, white, and oolongs, this one tastes even better if that’s possible. Toasty rice marshmallow scent rises from my cup and each sip is a glorious embrace of marshmallow, roasted rice nuttiness, and smooth green goodness.
Flavors: Green, Marshmallow, Toasted Rice
I’m torn – my original package of this tea was truly awful (I believe I still have it for some reason), but now I have the reblend, and I am SO MUCH more pleased with the flavour. Which rating do I use?! I gave the original a 17, but I would rate this reblend about an 80.
A world of difference; the reblend tastes the way I expected the original would taste. Chocolatey, creamy, a hint of smoke… perfect. Just needs the graham cracker! I made the same mistake with this genmaicza as with the mango one, so need to try it at a proper strength, but I imagine it will only be tastier (it was actually pretty tasty even underleafed).
ETA: Adjusted the rating for this tea to reflect the current iteration of this tea.
A sample from Miss B I’m almost through the box of samples she sent me now – there was so much in it I thought I’d never find the bottom! I didn’t read any reviews or the description before I brewed this one up, and surprisingly I came out pretty close to the mark with my initial thoughts. In the tsp I used, I could see coconut shreds, slivers of almond, and a coffee bean amongst the black tea base. I gave it approximately 3.5 minutes in boiling water, and added a splash of milk.
To taste, I’m getting coffee and chocolate in the initial sip – very reminiscent of a mocha, although not as intense. There’s a nuttiness in the mid-sip, and a rich smoothness that could just about be caramel. The base is fairly robust and deliciously malty, so even though the coffee flavour is fairly prominent, you never forget that you’re actually drinking tea. When it comes to coffee-flavoured tea, that’s the way I like it.
I’m enjoying this one. It’s definitely different, and it’s making for a good wake-up cup. I’ve tried maybe one or two coffee-flavoured teas before, but this is definitely my favourite so far. It’s not too overpowering, it’s still decidedly tea, and the nutty-chocolate flavours work really well. I’d buy more of this one.
Am I breaking some sort of code of ethics by using this grade in a protein smoothie? Overall, I prefer consuming matcha cold, so I haven’t tried this hot yet. I got this for free a few months ago, hence the splurgy behaviour.
200ml Silk original soy milk
50g Syntha-6 banana flavoured protein powder
2g Ceremonial Matcha
95g frozen banana
60g frozen blueberries
In comparison to Grand Cru, I can tell, even in a smoothie, that this is more vegetal, while Grand Cru is brighter. Both are grassy but this has more of a wheatgrass-like bite. I think I actually prefer the Grand Cru, whose batches are consistently brighter (emerald) green in colour. It’s crisper in flavour and not as vegetal.
I believe each one of these are different…
Anyways, this smelled good even before the brew which made me happy. The result came in as a nice semi sweet brew over and over. Not as delicate as CLT or even W2T Smooch (which surprised me), but it’s a solid material that has depth that comes through in the later steeps. These seems to be good as young as they are with those sweet notes and vibrancy of the raw pu’erh in there.
Delving into the box Sil sent to me awhile back, finally!
This tea was a pure pleasure to drink! Very smooth, very light, initially I thought of Genmaicha, but the roasty flavor was more like nuts, especially peanuts, instead of toasted rice, and it also features a buttery quality.
Thanks Tea Sister!! This one is a win!
I can’t believe this wasn’t in my cupboard. I bought a one pound bag because it did wonders for my dog’s feet. (Because it is so light, the one pound bag looks HUGE.) He has grass pollen allergies and had licked his feet raw last year. I read that chamomile could soothe it and bought the giant bag. I made the tea, let it cool, and soaked each doggie foot in a tall glass for about 30-60 seconds before bedtime one night. By the next morning, all the redness and weeping was gone. I pour it over him after his bath just for skin health and itching, too.
Well, now I need to drink it, and I am enjoying it immensely. I am making it, resteeping, and pouring it into swing top bottles that I refrigerate. It is so good and so cold when stored in glass, quite refreshing. I don’t get apple like lots of people do, but rather hay and minty light citrus.
But I am drinking it for a special reason. I have been on proton pump inhibitors for sixteen years. Yes, the drug that is supposed to be used for two weeks maximum. I had tried and couldn’t get off of it, although I got myself down to 20mg a day which is half of what they started me on.
Lest anyone think I was being a wimp, I can tell you that even with Prilosec I had heartburn and chest pain from esophagus spasms, nighttime reflux, bending over reflux, and would lose my voice from the acid washing up. And this all started back when I was really skinny, not due to being overweight.
I read a study recently that suggested that since acid is natural and needful, perhaps there is often a different problem. The most common is thought to be possibly an inflamed esophagus which can be due to allergy instead of acid. I decided to try again and this time, treat my esophagus with lots of natural anti-inflammatories. Thus the chamomile tea! And I am pleased to say that while I have had some rebound reflux, I can live with it and it isn’t constant. Also, Pepcid Complete knocks it out, and in five days I have only had two of those.
I am also drinking lemongrass tea made from the lemongrass I grow, and I drink it cold, too. I am replenishing my good bacteria with homemade yogurt and homemade water kefir.
The great thing is that I really love the cold chamomile tea and I love that it is making me healthier and helping me to get off of a drug that can be very bad for you in the long run.
This was a cheap brick. That being said it was a really delicious tasting cheap brick. It started out with a bit of a woody note to it, not sure exactly how to describe the note. It had a fair amount of fermentation taste to it but this was not unpleasant or fishy to me. It developed a nice sweet note to it. To go out on a bit of a limb perhaps a dates note to it. I didn’t pay very much for this brick but it was worth every penny. This is one I would consider stocking up on. It was that good.
I steeped this twelve times in a 150mml gaiwan with 11.2g leaf and boiling water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, and 2 min. I could have gotten a few more steeps out of this tea but twelve was enough for me.
Flavors: Earth, Sweet, Wood
having a bit of a slow day today until my other half gets back from digging in the woods. I figure it was a good morning to just take some time and drink a few cups of this one. Really love it..just wish it wasn’t so expensive. On that note….really super curious about the laoshan black tea yunnan sourcing is now carrying….hoping someone gives it a shot or i can find a sale soon to pick some up.
Had a brief but lovely exchange with Lala today in order to swap GCTTB1 and GCTTB2; we met up at the Vintage Tea Room which is a lovely little British style tea house. While sadly she couldn’t stay for tea, I managed to sneak in a pot and some food before I started work at one…
This was definitely what I had been craving all morning; the maltyness that’s typically associated with Irish Breakfast blends in particular sounded like the perfect flavour note to really hit the spot – and it did deliver in that regard. I definitely wish that this particular Irish Breakfast wasn’t CTC though because the tea house put the leaf directly into the pot and then it strains as you pour so it got pretty astringent/bitter quite quickly. It wasn’t anything that a little milk and sugar couldn’t cure but I prefer not to add sugar if I don’t have to.
As far as food goes I got my standard Cranberry Cucumber Cream Cheese Sandwich, which I highly recommend to anything who gets the chance to visit the tea house in the future. And for dessert I got a slice of Coconut Cream Pie which was definitely decent though not the best dessert I’ve had from them: the Pecan Pie in particular is DIVINE.
I don’t visit the tea room enough, it’s such a convenient walk from work…
Flavors: Astringent, Malt, Raisins
Drinking this iced… finally, I’ve done it. For the first time I have captured that Butiki taste and feel through the cold steeping of this!
The wonderful vegetable, semi sweet, with summertime grassy notes coming through with a mild buttery texture from the baozhong (Beautiful Taiwan Tea) works so well cold. Throw in some notes of wet watermelon in there… YES!
I served this hot awhile back and I was iffy about it, but now that I am drinking it cold I have no doubts that I could drink the rest of the batch if I needed to :)
Bought this a couple weeks ago from Puerhshop. I have not tried too many of their raw teas and this one was somewhat expensive at around $88. It also claims to be ancient tree material about which I in a sense can’t comment. How do you prove it is ancient tree material. It is supposed to be Bingdao material. What it was was really very good, really just short of the best raw I have ever had. I’m not sure what I would call the best raw I’ve ever had but this one was very close. It had very little bitterness, a little crept in around the third steep once the leaves had opened up but was gone by the fourth steep. It had no off flavors of any sort, no storage flavors. Certainly no wet storage flavors. I would say it was predominately sweet tasting with apricots and stonefruits as the main notes. I also performed something of an experiment with this. The first time I steeped my kettle for the first eight steepings I used Iceland Springs spring water. For the second time I filled my kettle I used filtered water from my Zero Water filter. While the Zero Water filter did a surprisingly good job the spring water was better, just not by a lot. This tea also doesn’t have any unpleasant aftertaste to it. It really didn’t have a strong aftertaste but what was there was pleasant. Again this was the best raw tea I have had in quite a while. Puerhshop has some excellent teas, but because they also sell a lot of cheap bargain teas they do not have the greatest reputation on Steepster. This tea if people try it could change people’s impressions on Puerhshop. It was that good.
I steeped this twelve times in a 120ml gaiwan with 8g leaf and boiling water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, and 2 min. The tea was not finished but I had had enough. There was no indication the tea was getting weak in the twelfth steep. It would have gone at least four or five more steeps had I wanted to continue.
Flavors: Apricot, Bitter, Stonefruits, Sweet
Really like this sheng. Its fruity and pleasantly sour. With a slightly thick mouth. The strength of taste isnt too strong at first, and I have had three cups during extended lie-in butnow im buzzing. Its a bit too strong for me, as with other Tea Urchin teas I have tried they seem to hit me quite hard.
Slightly camphor nose & a comforting fruity & vegetal that I seem to like from Yiwu, although this one isnt as round as the snake blend, but there is something soft about it. I sometimes get creamy from this as well – its something like milk, not taste, but in its structure and feels in my mouth. Nice stuff, but im currently balancing on the edge of it falling into sourness, which isnt my preference with this milky-structured (to me) sheng.
I freally really dig the wrapper art as well :D
Flavors: Apricot, Camphor, Fruity, Milk, Pleasantly Sour, Sour, Vegetal
Evol has let me finish the quest for this tea. It is a shame that DAVID’s discontinued it because it is quite lovely and highly coveted. But since my really strong Jade Oolong addiction developed, I’m glad that this is no longer a temptation.
My sample mostly had mulberriess and only a few white tea leaves gold in color. Brewing it up, and coconut and mulberries come up with a good thick tea body. I’m getting the jam quality. Very, very good.
I actually ended up enjoying this more than when I originally bought it. It seems with time, the flavours have had a chance to mellow out a bit and blend together to produce a smoother taste. It also seems to taste less artificial than it did back in October. Go figure!
If this comes back in the fall/winter, I will likely purchase it again for egg nog lattes! Oh man, I don’t dare even think about those yet ;)
I’m drinking some of my best teas after coming home from the hospital with a stroke (very minor thankfully). I thought I was just adding a note to an existing review but was surprised to see I hadn’t written this one up yet.
Tsang Liu is probably my favorite YQH tea (out of 8 that I’ve tried). The tea has a core of stone fruit surrounded by a complex aura of wood, spice, and occasionally a bit of veggie that detracts from the taste for me. The feeling is the mouth is full and rich; I feel there are layers of flavor that I can barely detect that are adding to the rich complexity. I’m a sucker for complex teas, which explains why I like this tea so much.
The balance is excellent: a smooth transition from aroma, to taste, to finish, with the finish fading slowly over a few minutes. The cha qi is very powerful, though I’m not noticing it as much today as I sometimes do. All in all and excellent tea, and when I first drank this tea I finally understood why people get so excited about YQH.