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I always turn to this tea when needing to be a bit firmer in the spirit. Mine is so low. unfortunately this cup did not do it.

Nothing wrong with the cuppa but the tea drinker. It is all that it claims to be:
robust, deep, rich flavor which is ideal to enjoy all day, everyday. Once blended, it’s packed to maintain freshness.

I am just giving up; no need to other wise.

I have been playing with the flavors found in this Kukicha. Since it is my last infusion, I wanted to stretch it further. I brew half of teaspoon with full cup of water; not boiled but mild. While it was a lightly steamed cup of tea I found it to be a richer brew with sweet mellow notes.

I took the remainder of what was left and decided to brew it fully and just let the steam rise from the pot-filled water. With more water and less tea, it is milder in taste and at the same time richer in the scented steam rising upward out of the cup.

I am trying to say with what was left for me to brew and play with I ended with a lightly steamed fine cup of tea.

Thank you Steepster for allowing to become familiar with this tea. I am saddened that I have finished it. I have added it to my wish list.

I am learning as I go, finding that there are some very good teas out there.

Review of Roasted Kukicha (2nd steep)

I have decided to make this Roasted Kukicha my day drink in order to better appreciates its nuances and because I like the taste.

Kukicha is described as twig tea, which is a Japanese blend of green tea, made of stems, stalks, and twigs and has a nutty, slightly creamy flavor.

I boiled the water much hotter, closer to full boiled. I place one heaping teaspoon of the twigs in the strainer and poured the water over the leaves into the cup. I left it to steep for five minutes. I am thinking longer steeping time will result with more aroma and nuttier in flavor.

When I removed the saucer, used as lid, from teacup I find that the tea color is a dark red and the twigs are fuller with a greenish color. The stalks/twigs were darker prior to brewing.

The longer infusion make the tea nuttier when tasting it and the air smells of the roasted aroma that I have come to associate with this Kukicha. I am thinking of a large oven baked cookie slightly on the burnt side; the longer steeps made the tea in fact sweeter and nuttier. It seems nicer somehow with the longer brew; the smokiness is not so contained in the cup or the pot of tea.

This is another tea that I received from the November Steepster Sampler pack.
My review of the Roasted Kukicha:

Brewing Instruction:
Bring spring or filtered drinking water to 160 Fahrenheit. Add 1 tsp of tea leafs to a cup. Always pour boiling water over tea leafs and let steep 2 minutes.

Kukicha is described as twig tea, which is a Japanese blend of green tea, made of stems, stalks, and twigs and has a nutty, slightly creamy flavor.

What I noticed right away from opening the package of tea is the smokiness likened to burnt wood out doors; that expression wait until the smokes clear come to mind. It is a lovely scent for those who smoke or savor the smell of smoke. I am saying that at times the smell is like cigarettes piled in an ashtray. This is not as bad; I am just saying it smells of smoke.

Tea color: dark reddish-brown
Tea is full in body, malty, with a dry palette feel to it and full of smoky aroma. The nose can fully appreciate this tea.

I find that I have enjoyed this tea. It is rich and conveys a presence not to be discerning from first sip to last. I have been able to get three infusions and each time they are the same with the third infusion not as smoky in the flavoring.

I am thinking this would be a good tea to put next to China’s Dà Hóng Páo (Big Red Robe) and that Vintage Oolong tea I so enjoyed, which is similar in aroma and character.

I was asked to describe what I liked about tea and I said its warmth and this tea is certainly that; like chestnuts roasting on an open fire.

I decided to continue with sampling this Peony tea, making this the second time steep. I placed a larger heaping teaspoon in the strainer and poured hot water into the cup and left to steep between 4-5 minutes.

Liquor color: Golden brew
Leaves color are full and a dark green

The tea becomes more vegetal than creamy since steep time is longer with more leaves added. The flavor is more like that of chestnuts, with a hint of smokiness since the water temperature was higher.

I find with the golden brew the taste is livelier, not mellow, with the nutty and vegetal flavor lingering as final notes.

I was able to steep this infusion three times and each time the liquor lightens there is less of a vegetal flavor, however the nutty/smoky aroma does continue to linger.

Most teas that I have been fortunate to sample as the flavor runs out or becomes tepid, I sometimes add my favorite store brought name brand green tea in a teabag to the cup. I do this as final test and since white teas can sometime be confused for green teas. I wanted to see if they could co-exist. And I am happy to say I did not note a disagreement.

With the green tea added all one could discern is vegetal green tea and no hint of melon at all.

This last sampler from the Tea Forté’s skin-smart antioxidant amplifier tea is another special reserve green tea with the tart-sweet lushness of acerola cherries and the depth of nutty toasted almond.

Steeping instructions:
Bring freshly drawn, cold water to a near boil
Place filter bag in cup
Slowly pour water over filter bag and allow steeping for 3-5 minutes.

This antioxidant beverage is golden brown in color; liquor is floral due to the cherry notes prevailing in the air. I smell the almond more so and when I take a sip of this tea it is the nutty flavor of the almond that I am met with. It is very nice. There is a hint of chocolate mingling with the almond.

Color: golden brown
Aroma: floral and nutty
Overall characteristic: This tea is nutty in flavor with the almond prevailing while the cherry seduces the palette with its sweetness. And for me the lasting taste is liken that of almond found in some fudge (almond fudge).

This marzipan is almond heaven. Yum!

I received this tea as part of Steepster’s Monthly Tasting Notes sampler pack, and
I decided to begin with this one since I had enjoyed sampling a lychee tea of similar quality.

Liquor color is gold
Leaves color are green on one side and not quite silvery but darker on the other side
Aroma soft fruit, hinting to melon

This tea is made to be refreshing and drunken easily; it is light in body with no astringent. In steeping this tea for just 2 minutes with several infusions yielding each time a refreshing, easy drinking tea that is full of soft fruit flavors and melon notes. I did not find any sweetness lingering as in description; perhaps the absence of astringent one can derive at describing it as sweet and mild.

Over all tea is very soft and does not leave any lasting impression. it is subdued tea, if there is such a thing.

Another sampler as part of the pack for the skin-smart antioxidant amplifier tea. It contains special reserve white tea with the exotic tropical notes of sweet lychee and the intoxicating fragrance of fresh cut coconut.

Steeping instructions:
Bring freshly drawn, cold water to a near boil
Place filter bag in cup
Slowly pour water over filter bag and allow steeping for 3-5 minutes

Color: is brownish
Tasting notes or teas characteristic: sweet lychee and fresh cut coconut

This tea steeped nicely; at once one could observe the fragrances rising out of the cup and into the surrounding air, hitting the nose right away, first the coconut then the lychee as they compete for attention. I smell more the coconut and with tasting I note the coconut with a hint of the lychee, having a hint of almond. Intermingling one might say and the lasting note seems to be that of the coconut.

This is not like coconut flavored water but the milk of the coconut, and tasting like a green tea; I cannot tell the difference as yet to say this is indeed a white tea other than what is stated on the teabag.

Characteristic of this tea: soft and sweet
Aroma: milky notes
Overall taste: sweet with the lasting notes being coconut. It is a mellow, light and refreshing cup of tea.

I find that this sampler pack held more promise in taste than previous ones. Thank you Cindy for sending these samplers my way.

This tea is part of the sampler pack for the skin-smart antioxidant amplifier tea. It contains special reserve green tea with invigorating cool notes of cucumber fruit and fresh mint, with taste of sweet, succulent blueberries.

Steeping instructions:
Bring freshly drawn, cold water to a full boil
Place filter bag in cup
Slowly pour water over filter bag and allow steeping for 3-5 minutes

Color: is golden dew
Tasting notes or teas characteristic: fresh sprig of mint with fruity tones of cucumber and blueberries.

I am enjoying the mellowness found in the flavoring notes of cucumber and blueberries prevailing while the fresh mint adds a coolness to the cup and to one’s palette. It is not so much that I can taste the blueberries but rather I can smell them in the aroma; floating just above the cucumber…there is a sweetness/sugary smell with hints of the cucumber.

This is a tea I would someday buy.

This was another sampler that I received from Lelias’ Tea Ware.

The leaves in the tin are neatly rolled & polished green tea; when the lid is removed the smell of the mint hits you at once; a deep breath, and yet a deeper one conjuring winter, a cold day and wanting for a hot cup of warmth. If on a hot day this tea would be most welcoming in that it would add coolness with the freshness found in the mint leaves.

This tea is smoothly rich in body and mildly nutty. It is well blended with refreshing peppermint leaves, making me think of sweet mint; not that of an after dinner drink but the kind of mint one adds to liquor enhancing the flavor which in turn enlivens the palette.

Teas characteristic: Smooth, mildly nutty
Overall tasting: refreshing cup of peppermint tea soothing and cleansing all.

I liked this tea because the peppermint leaves can be fully savored all the while rendering for a luxurious cup of tea. I will have with next cup of this tea a York peppermint patty; since now I am realizing this could be what I mean for an over all taste.

This Swiss Apple is another sampler received as part of the skin-smart antioxidant amplifier tea.

Naturally caffeine-free rooibos herb with the taste of fresh crisp apples, with the euphoric flavor of delicious dark alpine chocolate and tingling cinnamon.

Steeping instruction recommends:
bringing freshly drawn, cold water to boil
place filter bag in cup
slowly pour water over filterbag and allow to steep for 3-5 minutes.

1st steep the liquor is golden amber, reddish. I taste apple mixed evenly with cinnamon and the lingering effect of the cinnamon is heady.

2nd steep the liquor is lighter with the cinnamon lingering throughout the cup.

3rd steep seems to be as second cup with prevailing note of cinnamon; I could not discern the Alpine chocolate but then perhaps I know not what alpine chocolate is and cannot recognize it somehow.

I don’t particularly like cinnamon except a cinna-roll bun; gooey with some walnuts added on top. This tea might go nicely with that possibly but no buns I am sorry to say.

This tea is meant to support the skin and I so need blemish free skin, I would need more dose of this.

This tea is part of the skin-smart antioxidant amplifier tea that is being used as special reserve green tea with the bright exotic citron flavor of yuzu sweetened with full blossom bee pollen.

Steeping Instructions:
Bring freshly drawn, cold water to a near boil
Placed filter bag in cup
Slowly pour water over filter bag and allow steeping for 3-5 minutes.

This tea conjures wonderful aroma in the cup; the citron flavor yuzu settles or is dispensed and settled at the cup’s bottom; as if one were to take a spoon of honey and pour it into the cup.

I managed to get three steeps out of this teabag to keep consistent with original flavor: citrons with honey layering throughout. Once brewed the liquor is so enticing, warm golden color in the cup inviting one to cozy up and relax.

It is like what is stated on tea bag: Green tea for natural renewal; as this is a sampler I would need more than one tea bag to further experience this renewal.

This tea will be put on my wish list for future purchase.

One other thing to note; the teabags are like traditional tea bag with strings and leaf tag depicting the Tea Forte image. Previous samples used pyramid sachets which I did not like.

I have finished the last bit of this tea. It is as when first tasted; a very nice tea full of minerals. The tea conjures the elements to me and the ending note is that of raw pineapple.

I did steep it with lower water temperature, mildly hot instead of boiling hot and the sulfur in the cup seemed more pronounced and with each steep it lessened a bit but still could discern coppery and sulfur in the cup. I used a mug made of general stone ceramic mug. I am trying to say the sulfur and coppery elements sense in the cup is not from my mug but with the tea itself.

I am not making claim for this tea. Only that it is enjoyed immensely by this taster.

color: Golden green
Characteristic: element like sulfur, copper, and zinc
Tasting note: raw pineapple

Overall for a young tea it is quite good.

Review of 2011 Menghai Dayi (Tea Garden Tea) from China Cha Dao, Jerry Ma’s sampler

This sampler I received is a small crusty and partial cake like leaves tightly woven together. Its smell is of musty earth. I broke off about half of this and placed it at the bottom of the cup and poured the boiling water (200oF) into the cup and left to steep for five minutes.

In removing the lid, I can definitely smell its musty-earthy scented aroma in the cup and the color is a golden green. At first tasting I could not help but taste something like minerals in raw form: zinc or copper even, which is both thick and smooth to the palette with a rich flavor making me think of raw pineapple.

I do not think this is correct, yet that is what I smell or thinking of the smell…raw pineapple and it is heaven to me.

As this is a 2011 Menghai, which means “cooked” pu-erh tea, and since it is cooked, this is referred to as shou (cooked green tea), post-fermentation and good to drink at once.

The way one comes to know a pu-erh is to think of it much like wine vintage.

Classification: Year, and region of production; In that this Menghai Dayi is 2011, Yunnan, China.

Cup’s characteristic: Earthy and musty aroma rich in minerals like zinc, and copper.

Liquor color: Golden green

Taste: like raw pineapples

I finished this sampler of Dragonwell tea the other morning. Of all the loose leaf tea sampled to date this one brewed quite nicely in the cup with the leaves in their fullness. It is amazing to see how one scoop of this finely curled tea unfolds when brewed.

It is a rich, toasty aroma while the leaves are smooth, vegetal and earthy in flavor. The leaves are not buttery like that of other tea sampled. In the end it is the cup of tea that matters and this mattered quite nicely.

I finished the last bit of this fine leaf green tea. It does brew a deep green; very rich with the sweetness of an early dew freshness in the cup.

I followed brewing instruction and did not boil it as hot, since I don’t have timer I just let the water start to simmer and then pour it into the cup and place the saucer on top as lid for 2 minutes.

It is a tantalizing cup of green tea.

Review of Ceylon Silver Stripped from The Tao of Tea sampler

I have been enjoying this tea for two days now. I began the morning of last with a brimming cup of this tea.

I placed two teaspoon of this tea in a cup and poured boiling water into the cup and placing lid on the cup let steep for 5 minutes. One teaspoon per 8 oz cup and steep for 4-5 minutes for one infusion is recommended.

While the tea steeps, I could not help notice the difference in the leaves in the disk like tin container. The leaves are very fine and curled; I don’t see silver in coloring but a rich darkish green in color.

Anyhow, in sipping this tea once, I could not help but take in the malt and robust of the flavor. On second sip I could sense chalkiness in my palette, not bad mind you, since the chalk makes me want to wet the taste buds more and so that is how I drank this tea through out the day. I drank this one sip at a time, while trying to quench the chalk in taste.

The color is dark reddish brown. The container of the leaves smells slightly vegetal but when brewed it is a robust, full body tea, well balanced in that it is not too astringent, nor too sweet. I can see where adding honey (Rock honey) would play nicely with this tea. And yes brown sugar would play nicely with this as well, it does enrich and enliven the cup.

This is a nice cup of tea, full in body and robust in flavor. I continue drinking it at dinner and this did not disturb nor curb my appetite. It is full in body but not filling; so that even after dinner it can still be enjoyed well into the early afternoon.

Thank you, Lelias Teaware for sending me these samples. I am enjoying them all so far.

On this rainy day perfect way to finish this Spring “Shi Ru” tea. I am happy, enriched to have tried this Oolong. It is rich and does brew best very hot/boiling temperature.

I do not yet understand the term “sweet” if not adding sugar to something. Perhaps it is described as ‘sweet’ if not vegetal or coarse and smoky; then I would say it is sweet.

Each cup I have had of this tea was fresh in flavor and full; the longer I brewed this tea the more enjoyment I found within the cup. And the tea leaves are soupy; yums or go a bit further to buttered yams kind of yummy in taste.

I am liking Oolongs and this is a good thing.

Review of The Tao of Tea’s Dragonwell sampler

I wanted to begin my day with this cup of Dragonwell and looked forward to doing so most of the morning while the water was brewing. I picked a new cup and gently rinsed it with warm water and left it to dry.

I so enjoy the tin that contains this tea, the little flat disc fits so nicely in the palm of my hand and I can see the leaves, very green in color and they look pressed not pan fried since the coloring is green not dark or black. In opening the tin, the notes hit me right away; green, grassy, vegetal…wet grass even. I like this smell very much.

I placed one large spoonful in my now dry cup and proceeded to pour the hot, boiling water into the cup. This is how I most prefer the loose leaf teas I try; in the cup no diffuser separating it. I like for the leaves to float around the cups’ rim and in time to settle in the bottom of the cup. I placed a lid on the cup to let it steep, this I do and kind of forget about it for a while, 3-5 minutes pass while I prepare to receive this liquor.

When the time seemed right, I removed the cover to find that most of the leaves (now full bodied) did settle in the bottom. I can see the coloring to be light green in color, but since the leaves are at the bottom of the cup; it is reflecting in the coloring as well. Perhaps.

As this was the 1st steep, it had a very strong vegetative scent and flavoring to it. The notes detected are astringent, pungent even in the grassiness of the taste. The more I drank this first cup the astringent became somewhat less noticeable while holding true to the vegetal quality.
I most enjoyed the 2nd and 3rd steeping of this Dragonwell since the astringency quality in the cup is gone. What I am enjoying is more of a sweet drink, buttery even when tasting some of the leaves as they leap up while sipping the tea.

This would make a good iced tea, but preferring teas to be very hot is how I am enjoying this for the day and no sweetener added. However others may want to add a drop of honey to this tea and cooler perhaps since the notes are softer as it cools.

Characteristics of this tea: Earthy, vegetal and very smooth by third, fourth and so on steeps. It is very good tea.

Review of Sencha Shinrikyu’s The Tao of Tea sampler

This sampler arrived in a round tin disc like a Petri dish. Upon opening this sampler I could not help but take of the smell, which is like fresh milk and honey hovering in the air and lingering on my fingertips through out the day. This is a very nice smell indeed.

The leaves are finely chopped (resembling very minute straw flakes). The leaves are bitter and crunchy. I placed two teaspoons in the cup and poured the boiling water into the cup. I like all tea steeped (boiled) very hot. In smelling the tin with the leaves inside, I can’t help in recalling the smell of freshly cut grass; moistened-dew after a rainfall.

1st steep of this tea is strongest with a prevailing vegetal quality. Its flavor is slightly bitter and the color a rich liquorish brown.
2nd steep of this tea is lighter in color, feigning to light brownish tan and one can start to appreciate that milky dew trace of the cut grass in the texturing of this drink.
3rd steep is very similar to previous steep; the color is lighter still since adding hot water is diluting the tonal notes and strength. The leaves at bottom of the cup are loose not full leaves and the coloring is light greenish in color.

Adjectives in describing the quality/tone of this tea would be: Delicate, slightly sweet within 2nd and 3rd steeps. Overall it is a calm tea for contentedness during a lazy, rainy or hazy day. It is a cup of goodness with calming qualities.

I have had Sencha Green tea in tea bags and now I can truly appreciate the texturing layers in the notes as loose-leaf tea in this Sencha Shinrikyu from the Tao of Tea sold at Lelia’s Tea Ware whose motto: Pure Enjoyment!

I find this Vintage Wuyi Wulong that is amber in color when steeped for 2-3 minutes makes for a very nice cup of tea.

I like this as an after dinner drink since it is light in flavoring, not robust or smoky in flavoring but rather a mildly (sedate even) cup of tea.

In all, this Vintage Oolong Tea is similar to the Wu-Yi Source with apple flavoring, that I had a while back, but I could never detect the appleness in the cup. Neither are robust in taste nor smoky in scent as compared to the classiness of Foojoy’s Oolong tea whose cup denotes a stronger, more robust character.

Wu-Yi Source (Authentic Wu-Yi Tea) is mildest of the Oolong’s tasted and this may be due to adding the flavoring/mixing of the apple taking away from its original strength perhaps. (steep for 2-3 minutes)

Vintage Wuyi Wulong Tea is mild and sweet and can be drank during a meal and after; not at all heavy. (steep for 2-3 minutes)

Foojoy’s Classic Oolong is a full bodied roasted flavorful cup of tea. It awakens the senses and pleases the palette. If drinking during a meal than one is made full quicker. perhaps. (3-4 minutes or longer with full boiled water)

This classic oolong should be be enjoyed alone or as an early morning cup of tea to wake up with.

I have been making daily brew of this for quite some time and enjoying the amber coloring of this tea with it robustness in flavor. I like inhaling the smokiness as it is boiling or steeping and I can honestly say I prefer this Classic Oolong by Foojoy above all else to date.

I have also sampled my Vintage Wuyi Wulong and this is not as good in flavor. It is mild and not at all robust like Foojoy’s Classic Oolong. It holds none of that roasted scent as does the Foojoy.

What I have been able to do is to diffuse the strength found in the Foojoy’s Oolong by adding one bag of the Wuyi Wulong, making this classic oolong less smoky in flavoring. Mind you I prefer the smokiness since it reminds me of the smell of coffee.

I am saying and encouraging coffee lovers wishing to switch to drinking tea to try Foojoy’s Classic Oolong.

This classic specialty blend sachet of Pomegranate Oolong formerly known as Ti Quan Yin oolong is infused with Pomegranate.

It is sweet and liquor like, a very soothing drink. I like it very hot with nothing added; as this was a morning cup of tea, needing a little more flavor with my oolong. I don’t find this to be roasted in flavoring or robust even; just sweetly and liquor like because of the pomegranate.

I am sorry that I only purchased on sachet when I spotted this at The Map Room Cafe at the BPL, Boston’s main library.

I was surprised to have found Harney & Sons being sold as individual sachet. Another novelty to be in awe!

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