Phoenix Pearl

Tea type
Black Tea
Ingredients
Not available
Flavors
Baked Bread, Cocoa, Drying, Malt, Caramel, Chocolate, Creamy, Sweet, Wood, Tobacco, Flowers
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Lupiressmoon
Average preparation
200 °F / 93 °C 3 min, 0 sec 4 g 7 oz / 220 ml

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81 Tasting Notes View all

From Zen Tea

Naturally sweet and smooth with a touch of earthiness. Expertly rolled into a pearl-like shape.

Hailing from the Yunnan province, this Phoenix Pearl is naturally sweet and smooth with a touch of earthiness. Comprised of only the highest quality leaves and buds, expertly rolled into a pearl-like shape. Subtle cocoa notes whisper gently as each pearl unfurls delivering a superior tea experience not to be missed. Recomended to steep 2-3 times for different nuances of flavor.

Price: $10 / 100g
Ingredients : Black tea from Yunnan, China
Preparation(1 cup) : 3min, 1 teaspoon, 90C(194F)

http://zentealife.com

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81 Tasting Notes

60
729 tasting notes

Backlog…didn’t really look like pearls much, and I found the flavour lacking, by comparison to other black pearl teas like Teavivre’s Fengquing Dragon Pearls. Those were rich, this was thin. Maybe it was my brew. I have more sample from Cavocorax so maybe a steeping down the road will yield a better brew.

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94
4 tasting notes

I’ve seen cocoa in tasting notes for black teas many a time, but none of the others, besides this tea, have really delivered for me. The cocoa flavors and sweetness hit you with the first brew and continue on throughout subsequent infusions, carrying a warm ceylon cinnamon body taste with subtle hints of licorice. There’s no real signs of major astringency, even brewing gaiwan style, holding a good flavor for 8 infusions if not more. Overall this tea has been another really positive experience in my foray into Yunnan black teas, with it being in one of the best in comparison to the others I have tried.

Preparation
205 °F / 96 °C

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659 tasting notes

I’m going to have to try this again, Evol. I attempted to gong fu it sipping on a lightly sweet and woodsy splash, then decided to make it western. It was a decidedly black black tea with some the tannin and malt qualities that I’ve gotten from an Assam, but with the Yunnan sweet potato hints along with more of that sweet wood quality. That was at 3 minutes, and much the same in the later flash steeps I had of it.

Like I said, I’ll have to try it again to get more cocoa.

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87
117 tasting notes

Here’s Hoping Traveling Tea Box

Another wonderful black tea! Nice notes of cocoa, and baked bread abound in these lovely little pearls. I infused them 6 six times (all day!) I did however brew these at 180 degrees, which is slightly less than the requested temperature I believe. I was able to watch the leaves unfurl a bit each time which was really quite lovely. It was interesting to see a black tea pretending to be a green oolong. You know what I mean. Hehe.

Flavors: Baked Bread, Cocoa

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86
209 tasting notes

Had to make a second review of this tea, because using 190 degree water instead of 205 made a huge difference. The lower temp, combined with my being sure to keep the steep times down, almost totally eliminated the issues of mouth-drying I got from my last session and made this a purely sweet experience. Got rich malt and chocolate notes, along with caramel. It was like a dessert. Body wasn’t particularly thick, but there was some almost creamy mouth feel going along with the sweet flavors. Glad I got two 10g samples of this, as I’m looking forward to drinking this a couple more times!

Flavors: Caramel, Chocolate, Creamy, Malt, Sweet

Preparation
190 °F / 87 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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90
53 tasting notes

The leaves are really beautifully curled and look quite artistic. And it’s pretty cool how they uncurl while steeping, too. It made me wish I had the type of teaware that lets you watch leaves expand, because that would be fun. And after it’s steeped it tastes smooth and friendly. It’s sweet and not bitter at all and has some other flavors that I can’t really describe because I’m not quite that eloquent yet. I’m not really tasting the chocolate in this one, but that’s okay, I have other go-to chocolatey teas so I’m not too disappointed. I was expecting to like this one based on its flavor profile and I’m glad I wasn’t wrong. :)

Preparation
1 g 4 OZ / 118 ML

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237 tasting notes

subtle malty cocoa notes and nice and smooth to drink

Flavors: Cocoa, Malt

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82
1496 tasting notes

More pearls to go with my dinner, which is this concoction of basmati rice, spinach, parmesano, random spices, light cream, and margarine. It’s like a cross between curry and risotto haha. Then I was bad and had Ferrero Rocher for dessert. For shame!

This was a good choice because it doesn’t have any sharp or loud notes which can interfere with food. Surprise surprise, I’m detecting a faint smoky note this time around.

Cameron B.

Yum, Parmesan! <3

yyz

Yum.

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983 tasting notes

This is a tea I’ve had for quite awhile and haven’t been drinking it. Took some today to work.
First off – this looks more like snails than pearls. Regardless of what it looks like this is GOOD. Holy chocolate!!!! About 2 tsp in a coffee mug – water 90 ish – for about 2 minutes seemed to be the sweet spot for me. WOW – this is great.
It’s not fancy, it’s not full of interesting nuances (at least not for me Western brewed at work) but it is darn tasty. I wouldn’t hesitate to recommend this to anyone who likes this style of black tea. More than just pleasantly surprised – down right shocked at how good this is.

boychik

I like this one too !

OMGsrsly

This is one of my favourites. :) It works really well grandpa style in my not-a-Timolino as well.

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253 tasting notes

It’s a teapot and tea cup day! I haven’t had a chance to sit down and enjoy a full teapot for awhile. I’ve mostly been mug and thermos brewing lately, or using my inguinetea.

Malty, sweet, robust. Maybe just a tad astringent, but that’s totally my fault. I’ve been avoiding black teas lately because they tend to go bitter on me because I forget to take the leaves out too often. Oolongs and greens are much more forgiving. I’m surprised that this still turned a bit bitter on me, I guess the first cup out of the pot didn’t completely clear the water level from the brewing basket.

As you would think, the dry leaf is tightly curled into little pearls, soo precious. The leaves unfurled are mostly whole, about 1.5in from tip to stem. The color is a dark chocolate brown.

If I had anymore pumpkins, this would be the tea I would make pumpkin pie for. Unfortunately for me, the market ran out of small pumpkins 3 weeks ago.

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