New Tasting Notes

82

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Preparation
200 °F / 93 °C 5 min, 0 sec 1 tsp 8 OZ / 250 ML

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I’m actually sipping on a matcha frappé from here rather than the hot version. My mom is moving to a nearby apartment and I’ve been going like crazy over the past day moving stuff with a tiny flatbed, so now it’s time for a break. Remedy is packed with people so I opted for Second Cup instead. I was also tempted to go to DAVIDs for something but this place has better seating.

This is tasty. Creamy, icy cold, with that refreshing matcha bite. A good choice after all!

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75
drank Prince Vladimir by Kusmi Tea
169 tasting notes

I don’t know why, but this is really tasting like popcorn with LOTS of salt and pepper tonight. No idea why, though it’s not strictly a bad thing. Still a light citrus note, but otherwise not at all like the last time I had it.

Flavors: Citrus, Pepper, Popcorn, Salt

Preparation
195 °F / 90 °C 3 min, 0 sec

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55
drank Wedding Green Tea by O'Sulloc
60 tasting notes

An interesting blend of flowers and green tea.

As soon as I opened the packaging, a burst of sweet flowery smells greeted me. I think that if they made a candle with this fragrance, it would be popular.

I do think that the green tea leaves that are paired with these flowers is a bit too strong. If the green tea they chose was a bit smoother, and didn’t leave a pungent bitter taste/smell, I would rate this at least 10 points higher.

Otherwise, this is an above average tea.

Preparation
185 °F / 85 °C 4 min, 0 sec

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82
drank Vanilla Chai-me by Vida pour Tea
2922 tasting notes

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86

Oolong. Just seven oolong tastes in one cup. The name is exactly what it describes. It’s a blend, a shapeshifter in every sip and every steep . I brewed it three times, first two minutes, then second near to four, then third near to six. The most oolongs were in the first steep, tasting the Tie Guan Yin, Tung Ting, the nutty Charcoal Roasted Oolong and the Osmanthus. Steep two, I got more of the Lishan, Dong Ding, and Roasted. Three, more of the osmanthus and dong ding and spinach.

I think that a newbie should try this if they want to get into oolong. It’s like a prophecy for the oolongs they’ll try in a changing blur"…the things that were, the things are, and the things that must shortly come to pass…". That made me think of the name Oolong Oracle (I know, bad alliteration!)

Anyway, it suits my oolong needs though it’s not my favorite. A little too light, but an oolong lover is sure to enjoy it for subtleties.

Flavors: Floral, Roasted, Salt, Smooth, Spinach, Vegetal

Preparation
185 °F / 85 °C 2 min, 0 sec 1 tsp 8 OZ / 236 ML

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70

I am a bit disappointed in this tea. It’s still a good tea but just not for me. It tastes like sweet potatoes & honey. A bit astringent with a little bit of bitterness. It’s just not my thing but I know others like it a lot from the reviews.

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Had a gongfu session with a ceramic gaiwan. Since Teavivre recommended only 4g, I split the 7-gram sample packet and had two sessions with two different sets of steeping parameters. The first from is Teavivre’s website: 10, 20, 30, 50, (accidentally skipped 70), 90, 120. The second is my own: 30, 60, 90, 180, 300.

I smelled the dry leaf aroma two ways. First, I stuck my nose into the packet, then I heated the gaiwan bowl with boiling water, poured that out, and let the leaf sit in the bowl for thirty seconds. What a wonderful aroma! It’s one of those you can’t stop smelling. A combination of cocoa powder, gingerbread, and cinnamon. I knew this leaf would smell great if it were amplified by a heated bowl. Great start to the first session. The wet leaf aroma smells differently – sweet potatoes, then, after the leaf aired for a bit, freshly baked muffins.

Against a white porcelain cup, the liquor has a beautiful and clear burnt orange color. The texture is consistently smooth and little thick. Full body. The flavor profile doesn’t evolve, but it’s filled with individual notes that I taste all at once yet can pick out separately. This goes for both sessions. There is the cocoa and the sweet potato, but also subtler notes of wet wood and clover. Sweet and bitter simultaneously, with a coffee aftertaste. This has a soothing and warming effect on me.

This is forgiving and easy to drink, therefore good for the Western brewing method and beginners to Chinese black tea.

Preparation
195 °F / 90 °C 3 OZ / 88 ML

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83

I got a sample of this tea from my friend Tina and I’m really happy that I did. I really enjoy it. There is a really strong and pleasant smell when it’s not yet brewed. I like that it’s not overly sweet and it doesn’t have any bitterness to it either. The mix of chocolate and Ceylon really works well for me.

Preparation
Boiling 4 min, 0 sec 1 tsp 8 OZ / 250 ML

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I have tried this twice now, once gong fu and once Western. I preferred it Western I think.
This is either a much lighter Yunnan than I am accustomed to or I underleafed. I did steep for 5 minutes when I did it Western and it was still tasty, as I would expect.

I still have some to experiment with, thanks for a very generous sample from TeaTotaler! It is quite a nice, balanced cup.

Preparation
Boiling 5 min, 0 sec 2 tsp 10 OZ / 295 ML

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96

There are very few teas that come remotely close to this one in taste. Yes, there are Osmanthus Oolong’s out there, but very few with the full profile that this one packs. I was really curious to try this one. I’ve only had a roasted oolong with osmanthus flower petals, and even so, I’m not quite sure what osmanthus tastes like. I admit that the cream flavoring made me a little hesitant, but when I looked online, most osmanthus teas were blended with creamier teas like Jin Xuan and Tie Guan Yin. And if the cream is upped in flavor, I know that I’m going to be able to taste it. The problem I have with some Jin Xuan and Tie Guan Yin is that they can be too light and too fainted. This was not going to disappoint me, and it certainly didn’t.

The smell dry leaf reminded me of sherbet. It is creamy, but sweet like orange blossom or honeysuckle, probably coming from the osmanthus. The same goes for the taste after two minutes and a half: sweet, creamy, light, and full of that sherbert flavor. the first steep was strongest, but the sherbert sweetness is there in each steep: second after 3 minutes and 15 seconds, third after five. It’s almost peachy to me (Elixer #9 was one of my favorites by the way). Peach blossom? Bottom line, floral, sweet, creamy, and fruity.

I’d recommend this one to a lot of people, but I’m not sure who. Either way, it’s an incredibly unique tea that I think more people should have. It’s sweet enough for newbies but not overly sweet in the least. I also think that the peachiness is coming from the oolong itself, which I might guess it’s a Formosa, Dong Ding, or Huang Zhi Xiang (probably wrong on all accounts, but the Huang Zhi is described as having an orange blossom fragrance)? If you are looking for peachy, floral, creamy, and sweet, this is it. This is by far one of my favorite floral green oolongs yet.

Flavors: Cream, Floral, Fruity, Osmanthus, Peach, Smooth, Sweet

Preparation
185 °F / 85 °C 2 min, 30 sec 1 tsp 8 OZ / 236 ML

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88
drank Almond Matcha by Red Leaf Tea
1612 tasting notes

This is absolutely delicious. I have to play around with how much to put in my matcha bowl. The first time I tried this it was too bitter at toward the end. I also tried this with milk and a bit of brown sugar, and that combination was DELICIOUS. I love the almond flavor and taste. It reminds me a bit of amaretto.

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90

I’ve been hoarding this for a while, so it was time to have a cuppa. There is a somewhat pine scent, and a little bit malty. The flavour is mostly honey and baked bread. It has pine notes as well. Having another cup in my pinon pine forest.

Flavors: Baked Bread, Honey, Malt, Pine

Whispering Pines Tea Company

Mmmm I’m missing those pines, and the ponderosas!

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drank Apricot by Southern Season
757 tasting notes

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drank Mango by A Southern Season
757 tasting notes

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97

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97

I think this is my favorite young sheng at the moment. It’s so fruity and sweet and complex! Great after taste. How much leaf you use drastically alters the flavor profile in my experience. With less leaf it is refreshing and shares a similar flavor profile to some of the high mountain teas (like Mandala’s Wild Mountain Green). With more leaf its more like a Jingmai, but with less hay and smoke.

I think I might like this the best of W2T’s 2015 releases (but I haven’t tried 72 hours yet). The variety is good… but this is by far the best value tea as TwoDog states. It’s very easy to enjoy. While this might not be as strong of a body feel or after taste as some of the more expensive ones, as far as straight up flavors are concerned IYARTI2L takes the cake. Especially with a heavier leafing.

Flavors: Bitter Melon, Fruit Tree Flowers, Green Melons, Peach, Red Fruits, Smooth, Tropical

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51

Cheap and sparse continental breakfast at a Best Western, this is the tea they offered. Boring, bland, but drinkable. A meh, ok tea is still better than no tea at all, of course!

-E

Preparation
180 °F / 82 °C 4 min, 30 sec 1 tsp 12 OZ / 354 ML

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95

I last drank this last mid-November of 2014. This note is for educational purposes. Ratings won’t be deleted to keep the integrity of my first tasting note.

Had a gongfu session with a ceramic gaiwan. 3 second rinse. Steeping times: 25, 55, 75, 90, 100, 120, 160, 240.

I couldn’t smell anything the dry leaf. The wet leaf aroma – after the rinse – is sweetly floral, and then becomes buttered popcorn. Thereafter, it is purely floral.

The liquor looks very pretty in a white porcelain cup: clear, bright, like sunshine. Medium-bodied. The texture is thick for the first couple infusions, and then gradually thins out.

Throughout the session, the flavor profile is pretty nearly consistent. The first and second infusions begin with a floral note and finish with a sweetness. An apricot/strawberry aftertaste lingers. Reminded me of a Taiwanese high mountain oolong. Thereafter, floral-plant and sour notes are dominant. The plants – green leaves, chloryphyll – aren’t strong or delicate, a medium intensity. Very Tie Guan Yin-like.

The sourness, I learned from Teavivre’s website, occurs naturally and is actually a part of the process these leaves underwent. A part of the interview with the farmer, Chen Biyi, from the website: “It is because a longer time of spontaneous fermentation before fixation. The sour flavor comes out naturally after the long time of tossing and oxidation, often in three days.”

In infusions five, six, and seven, the sourness becomes a part of the background, staying more under the tongue and allowing me to enjoy the plant and floral notes.

How it differs from last time: It’s much less fruitier, and when I did taste fruit with this session, it was only a for a little and I did not pick out the same fruits (peach, banana, clementine – where??). Presently, it was so much more plant-floral-like. I wonder why the sourness appears now but didn’t back then.

I liked drinking this. Good quality. But I was very new to oolong in general back when I had my first session. A dominating floral quality doesn’t strike me as “Wow yes love!!” – it’s alright. I now know that I am very much more into Taiwanese oolong.

Preparation
Boiling 7 g 3 OZ / 88 ML
boychik

Awesome review. Im flirting with Taiwanese oolongs now but do love good dark roasted TGY. They are all so different.

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