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120 Tasting Notes

75
drank Dong Ding by Naivetea
120 tasting notes

One brewed the leaves produce a light amber-caramel liquor. The steeped aroma more savory than the dry aroma if that can be believed. The roasty nuttiness of this brew has some weight to it, almost meaty.

With a smooth feel and overtones of roasted vegetables and a honeyed edge you’re drawn to savor this tea’s product. Once past the initial palate sensation I noted more vegetal nuance with each sip.

While not astringent or puckery this tea has a long vegetal tails which grows lighter with each steeping. You can expect a good three or four steeps from this tea before any notable flavor degradation kicks in. I used a good seven or eight steeps before I was essentially drinking water.

Preparation
205 °F / 96 °C 1 min, 0 sec

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83
drank Tokyo by Harney & Sons
120 tasting notes

A jagged bancha blended with sesame seeds provides a visual more natural than I thought at first. The aroma is roasty and sweet with hints of a more savory flavor profile.

When brewed the leaves produce light yellow liquor partially clouded by some dusting from the loose blend. The steeped aroma is lighter, slightly sweeter with more prominent nutty tones and a more subdued roasted profile.

On the palate everything comes alive. Clear spinach and artichoke flavors pair with the roastiness of the sesame and the nutty flavors to create a well balanced and nuanced flavor profile.

While there is a slight bit of vegetal astringency it’s only on the initial part of the sip and is quickly balanced by the other pieces of this teas’ profile.

Preparation
185 °F / 85 °C 3 min, 30 sec

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74

Long thing lightly twisted green leaves roughly an inch and a quarter long are what make up this tea. The dry aroma is light and sweet. The lightly floral scents remind me of a hillside covered with flowers.

Once brewed the leaves produce a light yellow liquor. The color makes me think of honeycomb for some reason. The brewed aroma is smooth and sweet. Hints of butter and honey are present with the floral overtones.

The flavor is also smooth. The liquor literally coats the mouth. While there is some drying at the tip of the tongue, there’s no astringency to speak of. Butter and honey come through nicely in the texture and flavor profiles. The flavor is less floral than the aroma.

Preparation
180 °F / 82 °C 3 min, 0 sec

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72
drank Roasted Milk Tea by 3:15 PM
120 tasting notes

The 3:15 PM brand teas are bagged, not loose. But the bags are much larger than usual in order to accomodate both tea leaves and the milk powder that’s included. The dry aroma is slightly sweet, but toasty. I wouldn’t smell too hard though, as you’re likely to end up with milk powder in your nose.

When brewing I like to leave the bag in an infuser. It helps to keep clean up simpler. The bagged material produces a Khaki colored liquor which is completely opaque. The resulting aroma is fairly identical to that from the unused bag: slightly sweet and toasty.

The flavor is one which I think would appeal to coffee drinkers everywhere. It’s roasty and creamy with hints of sweetener (because it contains refined sugar). While there’s a notable drying of the palate, the roasty taste sticks around through a very long tail and leaves you yearning for more.

Preparation
Boiling 5 min, 0 sec

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74
drank Mini Puerh by Imperial Tea Court
120 tasting notes

The smell of the dry cake reminds me of a forest floor in Autumn, with the leave’s fallen but not yet dry. There’s a bit of a mustiness to it which I find enticing.

When the tea brews the cake comes apart in the infuser. It’s at this point you can discern the look of the ‘loose’ leaves from this tea. They’re dark and appear a bit decayed. The aroma from the spent cake is similar, but amazingly lighter than that of the dry cake.

Brewed, the tea produces an extremely dark liquor. Somewhat cloudy and gritty you can’t see through the brew at all. The aroma from the liquor shifts a little with each infusion but maintains the same general profile of mossy/fungal scents.

The flavor is well rounded, composed of earthen flavors such as wood, drt and moss while holding a hint of honey in the initial touch on the tongue. While the tail is light and lasts a while, there’s only a little astringency and not much bite. Overall this is a very smooth Pu’erh.

Preparation
205 °F / 96 °C 0 min, 30 sec

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59

The loose material which makes up this tea is primarily of green rooibos. When you peek closer though you’ll note lots of thin red slivers of strawberry. Very tins, but abundant. The aroma is quite heavily of strawberry.

The concoction brews a nice amber liquor with a strong but sweet strawberry aroma. The aroma is actually more pungent once brewed than prior to it.

The flavor is predominently strawberry, but not as sweet as the brewed aroma hints at. Adding some honey or sweetener is a good option to look to if you desire a sweeter brew.

There’s not much tail or finish on this tea. There’s virtually no astringency and there’s no drying of the mouth. So while the aroma is as apetizing as can be, the flavor and texture seem to be lacking a bit.

I recommend this tea for fans of strawberry flavored stuff as well as those who enjoy fruit teas and tasty caffeine free treats. You might want to add some sweetener of some kind, be it honey, agave nectar or sugar/substitute.

Preparation
Boiling 8 min or more

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72
drank Tropical Green by Harney & Sons
120 tasting notes

The jagged dark green leaves remind me of a Japanese Bancha or maybe even a Sencha. The aroma is predominently pineapple, though I detect either guava or passion fruit in the mix as well.

When brewed the liquor produced is a wonderful yellow hue. The aroma is more subdued than from it’s dry leaf counterpart, but still plenty aromatic with the scents literally discernable from another room.

The flavors are a veritable street fight between the vegetal green tea and the pineapple. It’s difficult to say which is most dominent here. The finish and tail are primarily of the vegetal style though.

Preparation
175 °F / 79 °C 3 min, 0 sec

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72
drank Tropical Green by Harney & Sons
120 tasting notes

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64

This oolong teas’ leaves are slender and more of a brown and white mixture than some of the greener or blacker oolongs I’ve been drinking or late. The aroma is light and sweet.

The leaves brew a wonderful golden liquor piquant with notes of peach and nactarine and hints of honey.

On the tongue the brew is smooth with minor peeks of astringency which never truly surface in any notable way. Light vegetal notes during the early tasting with more stone fruit textures of peach and nectarine through the bulk and finish. This tea doesn’t have much of a tail to speak of. The brewed aroma is very light.

I would recommend this Oolong to oolong fans, those who enjoy fruit flavored teas and milk teas.

Preparation
195 °F / 90 °C 4 min, 0 sec

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72
drank Formosa Oolong by Naivetea
120 tasting notes

The leaves of this fabled tea are a mix of light brown, white and green and the aroma reminds of stone fruits such as peach or plum.

When brewed the liquor turns an amber hue with tinges of yellow at the edges. The steeped aroma turns more to hay or Autumn leaves with hints of a sweet nectar.

When imbibing I found peach and nectarine flavors while the smooth liquor evoked images of a sweet cobbler.

A slight astringency leads to a light drying of the roof of the mouth with the flavor of Autumnal leaves making its way into the finish and holding for a fairly long tail.

I would recommend this oolong to fans of Himalayan teas, Orthodox Assams, very light black teas, Silver Tips teas and other oolongs.

Preparation
195 °F / 90 °C 4 min, 0 sec

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[ IF YOU LIKE MY REVIEWS HERE ON STEEPSTER, PLEASE CHECK OUT MY BLOG @ www.Tea-Guy.com ]

Insane about tea and technology!

Born in Maryland in a suburb of D.C. humorously named “Chevy Chase” I moved to Cincinnati as a… wait… you don’t want to read this crap!

My tea birth came in 2004. While I had been drinking tea throughout my life it was more of a seasonal enjoyment and not something as empassioned as what it gives me now.

I’m currently working to start a couple tea related businesses and run a little tea blog reviewing tea and tea related items.

You should drop by! Seriously! The door’s open!

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Cincinnati, OH

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http://www.teaity.com

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