3709 Tasting Notes


Just the jot notes since my laptop is about to run out of battery…

- Cold shaken in milk
- Had a massive craving for this all week
- Potent/floral/artificial
- Notes of cinnamon toothepaste and apple skins
- But satisfies the craving I’ve had while also being kind of gnarly…


lol isn’t it a strange thing when something you don’t really love manages to weasel into a craving?


lol isn’t it a strange thing when something you don’t really love manages to weasel into a craving?

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Much thanks to Lala for adding some of this into the box upon my request! For a long time this was my favourite herbal/tisane; and it’s been over a year since I’ve had it since it’s not the most easy tea to acquire. Shipping from H&S is expensive, especially if you only want the one tea…

This tastes like the feeling of reuniting/reacquainting yourself with an old friend you haven’t had a chance to catch up with in years. All the flavour possess a familiarity; but it’s almost as if I’m experiencing them for the first time all over again. First toasty/roasty notes of the buckwheat. But also the flavour of roasted peanuts, and a sweetness that I can’t help but interpret as a dusting of cocoa powder. This tisane makes me melt from the inside. It’s heaven in a cup, truly.

Also; as far as the box goes…

I’ve pulled anything I want to keep from the box out now, and added new goodies in. Everything’s all packaged up, it’s just a matter of sending it out now. The plan is to do so tomorrow; though I only have a small window to do so since it’s Sunday. If that doesn’t happen tomorrow, it will for sure go out on Tuesday as I have the whole day off. I have to say a big thank you to Lala for coordinating everything: it’s been a while since I’ve gotten to participate in a tea box and it was a really, really wonderful experience.

It’s always wonderful sampling so many things from such a variety of companies. Plus, it’s a hell of a learning experience.


Glad you got to participate in this one!!!

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Thank you Lala for adding a sample of this into the box for me! It’s one I’ve been curious about for a while now, but not curious enough about to actually buy any.

I cold brewed half the sample Lala included, and then left the rest so someone else could also get a taste of this one if they were interested. I’m wishing, now, that I’d taken some proper notes because I’ve since forgotten any of the finer details/nuances of the tea I’d observed at the time of drinking it. What I do remember is that I definitely tasted more of the vegetal base than anything else and that I felt like there was an overwhelming lack of strawberry flavour, or even fruit flavour in general.

Eh, you can’t love ‘em all. If this makes it way to me again and I get a chance to revisit it I think I’ll definitely choose a different style to prepare this in.

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Cold Brew!

This time around the rhubarb came out super jammy and as one very intense top note which is absolutely delicious. It quickly fades, though, and then there’s just this velvety, smooth custardy vanilla note that reminds me a little bit of DAVIDsTEA’s Creme Brulee blend which is also rooibos. It’s very rich, and the flavour lingers on the tip of your tongue for minutes after finishing the sip. I’m just finding myself wrapped up in this cold brew; the profile is intoxicating.

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So, there’s this MASSIVE thunderstorm right now – it’s been raining for almost a solid three hours now and the lightning is so bright that it lights up the street for blocks and the thunder so loud you can hear it in every corner of the condo. It’s the most beautiful thing. I find so much peace and happiness in rain…

Trey and I were sitting on the balcony just basking in the beauty of it all; I decided the only thing that could make the moment any better was a pot of tea so I brewed this one up and we shared hot cups of tea on the balcony while watching the storm.

The brightness of the cup was a very poignant contrast; this had such juicy and full of life notes of rose, apple, pineapple and of course fig and it brought an almost tropical flavour to our summer time storm. The brightness/happiness of the cup in particular is what felt like a contrast; normally rain is thought of as “sad/depressing” (though not in my case). Drinking something so fruity and sweet almost felt like a big ‘fuck you’ to the rain. Almost. Trey loved this though; I knew he would. I should drink it more; it’s so yummy – hot or cold.

Flavors: Apple, Fig, Pineapple, Rose, Sweet, Tropical

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Drank this one on the way to work today;

I greatly want to sit down and try this Gong Fu in a larger/longer session, but the curiosity of trying it finally just got to me and I brewed it up for myself for the commute to work – Western style, of course, ’cause I had to bring it in a travel mug.

I think the dry leaf of this Pu smells amazing. I definitely currently live in a ‘rum household’, by which I mean me and my roommates drink a lot and the household alcohol of choice it typically something with rum in it. Personally, I have a strong preference for very dark rum, while Trey and Cathryn both favour spiced rum. I showed this one to Trey and he cracked open the package, deeply inhaled and then refused to give the tea back for half an hour while he just breathed in all the yum. The aroma is just so potently and richly like rum with this marvelous, deep earthy baseline scent.

The taste is fascinating to me; the first flavour is absolutely, 100% the rum but it’s so incredibly amazing how accurately that flavour comes across. It would be wrong to say I’m “surprised” how dead on the flavour is; and impressed isn’t the right word either but what I’m looking for is somewhere in that wheelhouse. You can tell this is real rum though; it’s got that distinctly alcoholic taste to it instead of the overly sweet artificial rum/“rum flavouring”. And trust me, the authenticity of the flavour is hella appreciated.

One thing I imagine would be a pro to Gong Fu brewing this would be having the rum flavour fade out and there being more focus on the Pu base; I think it brewing this Western I’m getting quite the focus on the rum flavour with less really stand out notes from the Pu’erh. That said, there’s definitely an earthy/muddy undertone to the rum notes. Also a little bit of sweetness that presents in the finish; I noticed it a little more as the tea was cooling. When this was still close to piping hot it was hard to taste anything but the rum; but at more of that lukewarm temperature there were definitely some fruitier notes and almost a bit of baker’s chocolate dull sweetness/bitterness.

Such a fascinating tea, honestly. I swear, only LP would be crazy enough to try aging Pu’erh in a rum barrel – but bless him for it because this is delicious and divine and quite unique!

Daylon R Thomas

J-Tea actually used some bourbon to scent a jade oolong, a medium roast oolong, and a pu-erh. The main oolong was called Drunken Dragon, and it was quite good. Just pricey. The fruitiness of LP’s Pu-Erh base for that tea comes through too in Dark Kitchen Sink. I hope you don’t mind my incessant comments lol.

Liquid Proust

Were you drinking and driving…? :)

Roswell Strange

No driving; I bus to work everyday ;P

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Drank this one hot today; I’d never tried it hot prior to today and I wasn’t sure whether or not it’d be a step up or down from the cold brewed/iced version.

It takes so much leaf to make a good brew out of this tea, regardless of how you’re making it. And it’s such a heavy blend that it’s just NOT cost effective. But that said, despite it taking like 14g of tea to make a good mug of this it tasted very good. Rich, juicy and succulent notes of mango and orange, and then this sweetness that reminded me of bubble gum. Mango bubble gum tea? Yes! So much yums.

I think I actually liked it more than the cold brewed version which I was definitely not expecting.


The store I was at today had no Mango Fruit Punch left loose so I got the pitcher packs (buy 4 get 1 free) only to realized after the fact that that meant I bought over 100gs of this tea. So that realization made me nervous until I remebered that, as you said, this is so heavy that 100g should not be that hard to get through.

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drank Ceylon Dimbula by Lupicia
3709 tasting notes


So a few months back in my Sommelier training we looked at several of the specific regions within Sri Lanka and got to do a side by side taste test of the different regions to learn to differentiate between the subtle differences/nuances. I saw that this one was specifically from the Dimbula region and that made me interested because Dimbula and Kandy were my two favourite regions during that cupping.

Also; just a thought I’ve had before that I think bares sharing…

It’s far less common for something to be labelled as just “Indian” tea than it is for the specific regions (Assam, Darjeeling, Nilgiri, etc.) to be named but the reverse is true for Sri Lankan/Ceylonese teas. Often those are just labelled as Ceylon tea instead of the specific regions being pointed out and I hate that. I’d very much like to know which kind of Ceylon tea I’m drinking. So why is that? Does anyone know why it’s far less common for Sri Lankan regions to be named?

Anyway, this was good! Like pretty well all Ceylon this cup has a clean profile with clear notes of malt as well as floral qualities. It’s a bit sweeter than I find your average cup of Ceylon to taste – there’s a fruity quality that I think it a little more specific to the Dimbula region than others. It’s also got a warming cinnamon quality, but less than than I remember tasting during my Ceylon cupping in class.

Still; a very enjoyable cup as far as Ceylon tea goes. It’s far from my favourite kind of black tea but not the worst either.

Daylon R Thomas

How far are you to being fully certified? Or how does the certification/employment process work (as I type this though the internet is CLEARLY available).

Roswell Strange

I have two more (of eight) courses to complete, and then after that I need to pass an in person certification exam which involves (in addition to other components) a blind cupping/tasting and a preparation section. After that I’ll technically be a Sommelier – though employment could be much harder. It all comes down to what I want to do for work, and whether I’m willing to relocate to do it.


Funnily enough dimbula was my favourite of all the sri Lankan tea I tried when I was there

Daylon R Thomas

Interesting. Thank you! It’s still cool to have one more little official certification for something you love.

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drank Chéri by Ladurée
3709 tasting notes


So, like Lala I definitely initially misread this one and 100% expected it to be Cherry. And of course, it’s not. It’s chocolate/caramel/vanilla? If I remember correctly…

It’s actually VERY good but I’m a little sad it’s not what I was expecting. First thing I noticed was immediately the vanilla – it’s incredibly similar in profile and strength to the vanilla flavour in the Vanille blend from this same company. Which isn’t surprising; it’s just nice to see the consistency. That said, I also really taste the caramel; it’s smooth, creamy and sweet! I can’t say I’m getting hit with a whole lot of chocolate though. At the same time; even now that I know there isn’t cherry flavour in the blend it’s hard for it to not taste a little fruity to me. I’d probably call the notes I’m picking up more of a ripe strawberry or sweetened strawberry compote than cherry – but definitely observing a fruity sweetness in the finish of the sip.

Happy to have tried this one.

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drank Vanille by Ladurée
3709 tasting notes

I accidentally posted this under the wrong header earlier this morning, so reposting now under the correct entry for accuracy’s sake…


So many fancy teas in the box! And black teas, specifically!

I cold brewed this one; I’ve been drinking a lot of cold brewed fruit teas and I wanted to switch things up a little bit just to have a break inbetween cold brews.

This was phenomenal: there’s so much vanilla flavour packed into this tea it’s insane! Seriously, a lot of “Vanilla” teas are subtle/weak but this is really in your face and I appreciate that. It still tastes very natural and it’s vanilla without being cloying vanilla. There’s some creamyness as well which adds a bit more depth, and I felt like I also got some nice malt and wood notes from the base tea. I bet you that this would make an insane latte! Maybe someone else in the line up with the box will have to try that…

Also, I want to share this SUPER CUTE Finebros reaction video! It is ‘tea’ related, afterall…


I definitely feel like the majority of their reactions are exactly the same as my reaction the very first time I tried boba. I love it now, though.

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My name is Kelly. I’m a twenty something tea drinker and reviewer living in Saskatchewan, Canada. I started drinking loose leaf fairly casually nearly two years ago, and at some point between then and now that ‘fun little hobby’ turned into a serious obsession.

You know you’ve got it bad when you get your hobby tattooed to your arm.

Currently, I’m in the process of getting certified as a Tea Sommelier; if you’re interested in hearing more about that give me a shout because I’ve found the process to be really informative as well as quiet fun!

Typically I drink flavoured blends more that straight but one of my mini goals this year is to get that ratio to a more 50/50 level. I do a daily cold brew, and have at least (but usually a lot more) two hot cups of tea every day. Naturally I lean towards black or white blends and as of late oolongs but I WILL drink everything; the last half year or so I’ve been challenging myself by further exploring Oolong and Pu’Erh which are the tea types I know the least about overall.

My default for preparation is Western Style with zero additives (the exception being matcha which I drink in straight milk with no additives); so unless I mention otherwise you can assume that’s how I’ve prepared my tea!

Favourite flavours/ingredients: Pear, Lychee, Cranberry, Cream, Melon, Pineapple, Malt, Roasty, Petrichor

Least favourite flavours/ingredients:
Lemongrass, ginger/“Chai” in general, raisins, overly vegetal, chamomile, sometimes mango or peach

I also have a severe allergy to mushrooms; as such I do not drink Kombucha teas (just to be on the safe side)!

Currently exploring/looking to try: Straight Pu’Erh or Dark/Roasted Oolong, Sweet Potato flavoured blends, and anything with Goji berries

I’ve got four Tea Pets:

Two Pixiu Dragons named Zak and Wheezie, a monkey named Enzo, and a carp named Gyarados. If you see me writing about sharing tea with any of them that’s what I’m talking about ;)

I also have one real life pet:

A skinny pig hairless guinea pig named Eilert, after Henrik Ibsen’s play Hedda Gabler. He’s pretty chill, but a greedy little fella who’ll rip food right out of your hands. Sometimes he joins me for tea time even though he never gets to participate.

The URL to my tumblr blog is: guyfierithirdandfinalantichrist


Regina, SK, Canada



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