53 Tasting Notes

74

Eh. This did not taste how I was expecting it to taste based on the name and the smell. It didn’t really taste like chocolate at all to me, oddly. Although there was a nice coconut flavor, there was also a strange sort of off flavor. Maybe it was just really old; after all, I received the sample months ago and didn’t finish off until now. (Thanks for the sample, Teasipper! I’m glad I got to try it.)

Inkling

Probably the coconut went rancid. I’ve had this one before and it’s FANTASTIC when it’s fresh and absolutely disgusting if you let it sit too long…

tea-sipper

Hmm.. I’ll try mine soon. I got in a swap, so I wasn’t really sure how old it is! Coconut is the worst in tea. haha.

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88

This tea is from Hawaii!! By way of LP’s Regional Group Buy (Thanks LP!!!!), which is really awesome by the way.

So I’m not sure what the problem is, but I was drinking this tea today and it was trying to fool me into thinking that green teas are my favorite. Normally I prefer darker teas (blacks, pu-erhs, chais, roasted oolongs) and even when I do drink greens I prefer the sweet floral notes that go well with honey, but this tea’s vegetal, savory notes are making me super happy today for some reason instead of, well, the opposite. I guess it’s just a really good tea? Or else I’m just starting to enjoy the savory flavors in green tea, in which case I’m going to need a lot more green teas than I have, lol.

The leaves are great for at least three steepings (so far). The only thing I’ve noticed that detracted from the experience is a teeny bit of bitterness, which may be the result of my imprecise steeping temperature (I’ve just been boiling the water and then letting it rest for a couple of minutes before steeping. I really need to start using a candy thermometer or something).

Preparation
3 tsp 8 OZ / 236 ML
Nichole/CuppaGeek

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91

YUM! This tea tastes so much of sweet potato (which I noticed especially on the second and third steepings) that I’m wondering if I should sweeten it with brown sugar and marshmallows, lol. It goes excellently with milk and sugar, in any case. :)

(So . . . apparently I like sweet potato notes in my tea? That seems to be the gist of this.)

Preparation
2 tsp 8 OZ / 236 ML

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89

Very sweet. Very excellent.

Preparation
1 tsp 8 OZ / 236 ML

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87

Me (sniffing the tea as it steeps): Well, this smells a lot more like green tea than I expected from something that’s been toasted.
Me (tasting the tea): Why on earth is it so sweet? This doesn’t taste like green tea at all. Except when it does.

Yes, this tea does have an inexplicable sweetness. It also has a warm brownish color, very fine leaf particles that like to escape the steeper thingy (just like green tea), and a nice toasted flavor. I shall now put some milk into it because low blood sugar is a thing that I’ve got right now.

ETA: It tastes very strange with milk. (As I suspected it might.) It masks most of the flavor so that mostly only the sweetness and the green-tea-esque seaweed notes show through, with a hint of toastedness. So it’s like sweet, creamy seaweed that’s been dried over the fire a bit too long lol. (I don’t normally like green tea with milk though, so I’m not too disappointed.)

Preparation
190 °F / 87 °C 1 min, 30 sec 3 g 4 OZ / 118 ML

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92

This tea is now one of my favorite things. It steeps up to a rich amber color (the darkest white tea I’ve ever had). The viscosity is slightly thicker than water, but not thick enough to be weird (lol). It’s not bitter and has practically no astringency (just the merest hint to keep it from being boring) and it tastes like . . . honey? Only better? It’s sweet (but not sickly sweet) and has just a touch of floral without stinking of jasmine (I like jasmine, okay, but I prefer it in . . . well, anything other than tea). It’s friendly and approachable, yet elegant and refined at the same time. Basically it’s awesome and I wish there were more aged white teas available for me to try.

NB: The only issue is that brewing recommendations were by the tablespoon and the leaves are so big and flat they don’t really fit in a tablespoon at all (not that I mind having big leaves!!) so I just tossed a bunch in so now I have basically no idea how I brewed it. :P

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94

Soooooooo good!! When I first started trying loose leaf teas last year, oolongs just tasted strange to me. But nowadays they (roasted oolongs at least) always make me feel like my taste buds are going to die with happiness (which can be alarming but only if you stop to think about it too much). I think I’ll have to revisit nonroasted oolongs and see if they have a similar effect.

It’s

Preparation
205 °F / 96 °C 3 min, 0 sec 3 tsp 4 OZ / 118 ML

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Bio

After majoring in Music Education at college, I suddenly became an internet marketing writer. Then I discovered loose leaf tea and now I’m considering becoming a tea blogger just for the chance to write about tea and get paid in free samples. ;P

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