New Tasting Notes
I am at a total loss as to how to describe this tea. It’s not bitter. To be honest I made it much like I would make coffee with sugar and milk. The flavor of the tea seemed improved. Although I tried it straight first I don’t know how to describe it, maybe a spicy note. This is definitely the most unusual “tea” I have ever drank. It is made from the pulp around the coffee bean and I think roasted. I’m not going to give it a number because I don’t know what to compare it to. I prepared it as to the directions on the package. Three tsp leaf per cup of liquid. I am actually enjoying this.
I brewed this one time in a 16oz Teavana Glass Perfect Tea Maker/Gravity steeper with 6 tsp leaf and 200 degree water for 5 min.
My first cup of this was plain, straight up and unsweetened. I know, I know, this is not the way this tea was designed to be drunk. Still, it was nice and spicy with ginger, cardamom, and cinnamon notes although both chocolate and marshmallow tastes were missing. I did indeed see the chocolate chips in the dry leaf, but the taste didn’t translate steeped.
Now I have begun to tamper with the tea a bit. My daily coconut oil quota is not always that easy to include in food. I tend to favour Mediterranean flavours and coconut taste doesn’t tend to work well in combination.
Enter chai tea. Coconut works beautifully here. Somehow the oil slick of the dollop gets gobbled up or, at least, is not even slightly apparent in the sipping, especially compared with other teas that I’ve added the oil to. Here, the coconut sweetness of the oil makes the spice flavours pop and the lovely brisk black tea base nicely holds it all up. The chocolate and marshmallow are still not coming through for me.
Recently, I’ve discovered a gluten-free bakery in town, so I am enjoying this tea with a breakfast cookie filled to the brim with nuts and seeds. A lovely combination.
Nice blend, truly. I imagine it would be beautiful with milk and honey.
52teas does a stellar job with chai teas. This one is no exception.
Flavors: Cardamon, Cinnamon, Ginger
So, I am slowly accomplishing my goal of finishing off the teas I have accumulated from Steven Smith Teamaker by November. I have 7 to go at this point, and should be able to finish at least 1 more before the end of the month. This blend of Ceylonese and Chinese black teas was the most recent sipdown.
I prepared this tea using the one step Western infusion I tend to favor for many black teas. I steeped 1 teaspoon of loose tea leaves in 8 ounces of 212 F water for 5 minutes. Obviously, no additional infusions were attempted.
After infusion, the liquor showed a dark, rich amber in the cup. On the nose, I detected a mixture of roasted nuts (black walnut, chestnut, hickory, and almond), leather, caramel, toast, malt, and cream. In the mouth, I detected complex notes of caramel, toast, malt, cream, roasted nuts, molasses, leather, smoke, and orange peel. I also noted a slight floral undertone that I could not quite place, as well as a hint of cocoa.
This tea is a blend of Steven Smith Teamaker’s Keemun Hao Ya B, Ceylon Uva, and Ceylon Dimbulla. All were teas that I rather enjoyed, and here they combined to produce a good, solid, respectable blend. Unfortunately, I feel that the combination of Ceylonese teas overpowers the admittedly small amount of Keemun used. I think I would have enjoyed this blend more if there were slightly more Keemun in it. The Keemun could have provided a little more fruitiness and richness to balance out the natural briskness and astringency of the Ceylonese teas. Though I still rather enjoyed this blend, I think people who are maybe a little more interested in Ceylonese teas would enjoy it more than someone like me.
Flavors: Astringent, Caramel, Cocoa, Cream, Floral, Leather, Malt, Molasses, Orange, Roasted nuts, Smoke, Toast
This is the other jasmine tea I have been drinking lately. It is yet another one that I like. I am beginning to find that floral teas don’t bother me as much as they used to.
I prepared this tea using the two step Western infusion I tend to use for many Chinese green teas. I first steeped 1 teaspoon of loose tea leaves in 8 ounces of 190 F water for 3 minutes, and then followed up this initial infusion with a second infusion of 4 minutes. I can also say from experience that you can use a slightly shorter second infusion and this will still come out good. I have yet to try this tea gongfu, but I am assuming that it would do well.
After infusion, the liquor showed a delicate, pale gold in the cup. On the nose, I picked up a strong scent of jasmine, as well as subtle scents of straw, grass, and squash blossom. In the mouth, the jasmine flavor was strong, but was capably balanced by notes of squash blossom, peach, nectar, honeysuckle, gardenia, bamboo, straw, grass, soybean, and green beans. The finish provided a delicate swirl of floral and vegetal flavors with a hint of pleasant minerality on the back of the throat. The second infusion dialed the floral and fruity tones down a few notches and really emphasized the underlying grassy, vegetal, and mineral aromas and flavors. I still noted, however, that there was just enough lingering jasmine to provide a semblance of balance and depth.
This is yet another impressive tea from Steven Smith Teamaker. It makes an extremely effective contrast with their No. 99 Jasmine Pearls. To me, this Jasmine Silver Tip has a stronger floral aroma, but a more defined and complex green tea taste, while the Jasmine Pearls had a more balanced nose, yet a more robustly floral flavor. To be frank, I really like both, though I think I still like the Jasmine Pearls slightly more. Again, I’m seriously impressed. I would have no problem recommending this tea to any fan of floral teas.
Flavors: Bamboo, Floral, Gardenias, Grass, Green Beans, Honeysuckle, Jasmine, Mineral, Nectar, Peach, Soybean, Squash Blossom, Straw
This review is based on one steep western style. It is a nice sweet tasting, somewhat earthy ripe puerh. It is from 2008 so it has cleared somewhat. I might even go as far as to describe the sweet note as a dates note. It is pretty tasty. I should add that Tea Trekker sells some good tea.
I brewed this one time in a Teavana Glass Perfect Tea Maker/Gravity Steeper with 3 tsp leaf and 200 degree water for 30 seconds after a 10 second rinse.
Yesterday I declared the ‘no more buying tea’ act for myself… my electric bill was $190 for one month : (
Anyways, someone sent me some dahongpao from December’s monthly tea that W2T put out. This was somehow absolutely amazing. The medium roast fell off around the fourth steep and I promise you that what I’m saying is true, a little sweet fruit started to brew up. It was almost as if strawberry/kiwi had dried up and got swept away with the warm liquid. Quite an enjoyable cup.
A nice wrapper again from W2T’s art department. This contemporary satirical style has been done before but usually watered down for consumers, its nice to see it here presented with a bit of bollocks, unusual for a the niche market that is tea, one which usually carries a connotation of old & regal, rather than youthful & subversive.
I know its a bit been-here-before-done-that but the lovely green & white colour scheme is just a pleasure to look at, & so I’ll return to this one again as it still makes me chuckle.
I picked up a cake of this at the Chinese Tea Shop in vancouver about a month ago, because it was affordable ($33CAD-ish?), plus it’s already 6 years old. I wasn’t sure whether it’d be a regular drinker for me, seeing as it’s only my second cake and I don’t really have any place set up for long-term storage, but I’ve wound up playing around with it a lot recently, anyways it’s really creamy smooth going down with a sharp spicy aroma in the aftertaste. and a bit of dryness, a bit of a lower qi. I’ve found it tastes best at specifically 87C (~190F), and moving it up or down even 1C made it like significantly worse, and now I really feel justified in spending extra for a kettle with 1 degree increments :)
I actually really like this, it’s probably my favourite sheng that I’ve ever tried which is lucky that I went for a whole cake, I wanna drink it all soon and I want to break up the whole cake but I don’t know where I’d put all the looser leaf.. Do you guys break up cakes before drinking it or do you just take a bit off at a time? cause it’s annoying doing it every time
Flavors: Creamy, Spicy
i felt like brewing some of this tonight because i wanted something different. this is the only darjeeling ive tried and tbh i was a little unsure weather i could brew this right. but the tea gods shined down on me and i think i brewed it perfect, with my old stovetop kettle and western pot.
part way through i started chewing on a licorice root and that was a mistake i could have prevented- o well. this tea comes out mostly clear (light gold) and it doesnt look like a black, but i gues this is a characteristic of darjeeling.
it has a sweet floral aroma and the taste is delicate, sweet, with quite a bit of umami going on. im on my last cup and its not as hot as i want it but still nice. this tea also rides a thin line between floral and verdant, and i will definitely bring this one out more often.
the first time i tried this the water temp must have been too high because i remember this being bitter. if anyone is visiting vancouver, consider stoping by blue teapot at the quay in north van, they have a wide selection plus some teaware. adios.
First things first – this is a gorgeous cup. I love African rosewood and the silver being almost white is such a perfect complement to the wood color. It feels good to hold and the wood keeps the silver from burning my fingers.
I used this for the first time tonight with a Dian Hong. I compared an unglazed clay cup and the silver rosewood cup and a Crimson Lotus silver cup. I wouldn’t have noticed if not doing it side by side like this but there is definitely a moderating influence that this cup exerts on at least this tea. It sat in the pot for a bit longer than desirable. In the unglazed clay cup, it was pretty harsh. It was a bit more mellow in the CL silver cup but in this one it was noticeably smoother and the bitter edges seemed to fade.
I am extremely curious to experiment with other teas in this cup now.
Combined this with pink lemonade as a teapop. The note can be found here: http://steepster.com/teas/davidstea/37830-pink-lemonade?post=343090
Made this as a teapop using Purelife’s Raspberry Lime carbonated water. However, I didn’t have enough leaf so I added a couple spoons of Della Terra’s Lemon Chiffon. That helped tone down the artificial sweetener/stevia flavor. The lemon chiffon actually took over for the first few sips with the hibby contributing just a touch of tartness to make it more pink lemonade than just lemon. Unfortunately, as I continued to drink this, the weird artificial flavor built and drowned out all else. It was worth a shot but now this is gone and I am okay with that. I won’t be looking for this one again.
I finally got around to tasting this tea after having it for a couple of months now. In comparison to my old standby Teavivre’s Bi Lo Chun, this version does not disappoint, although it does not necessarily stand miles above Teavivre’s either.
As far as tasting notes, I found this to be light, floral, and sweet with a hint of fruit. There was also a slight hint of astringency, although as usual with Bi Lo Chun it was in no way overpowering. Just a hint at the end of each sip. I found this Bi Lo Chun to be less floral and fruity than Teavivre’s variety, although I will have to taste them side by side to be absolutely sure. Overall I would highly recommend to anyone who enjoys lighter, floral green teas.
Flavors: Floral, Fruity, Sweet, Sweet, warm grass
OMG! OMG!!! Fargo, North Dakota, USA now has a tea shop!! It’s called STEEP ME a Cup of Tea and it opened only two weeks ago. It’s a 15 minute drive from my place. I heard about it today on Facebook and immediately drove over there. I had an appointment to get my glasses so I wasn’t able to linger. However, I did manage to spend the rest of my birthday money in 5 minutes. :)
I picked up an ounce of this one, Extra Spicy Chai, and an ounce of Ginger Peach. Late this afternoon I brewed up a pot of it. I know most people enjoy milk in their Chai, but I never put milk in my tea. I know, I know, I’m a barbarian.
Anyway, the color is a rich amber, not as dark as a Scottish breakfast tea or as light as some white teas, but a nice rich golden brown. The flavor is good. It’s a typical chai blend. Nothing outstanding, but very nice. The rooibos isn’t especially noticeable, so that’s good. As for “Extra” spicy, I think the Good Earth Original is spicier than this. But I had no trouble finishing the entire pot. :)