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177 Tasting Notes

97

A new acquisition as of today, and I’m super glad I went for it! I hadn’t tried this one before, even though I’m pretty sure my hubby, a former Teavana employee, told me I would like it. I haven’t been a big fan of ginger until recently, which may have had something to do with that.

ANYWAY. The loose leaf smells intoxicatingly of coconut and cream and almond, with none of the metallic notes of rooibos—promising! I made myself a cup as soon as I got home, using Teavana’s recommended parameters.

I got mostly coconut from the flavor, with a hint of spice in the aftertaste. I could taste the ginger ever so slightly in the beginning, when it was still hot, but alas, now that it has cooled, the ginger flavor has pretty much disappeared. I still really like the flavor and the creamy mouthfeel. But it gets a less-than-perfect rating because of the absent ginger.

Flavors: Coconut, Cream

Preparation
Boiling 5 min, 30 sec 1 tsp 10 OZ / 295 ML

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38

I tried this one iced in the store, and after the first sip, decided not to take it home (not for lack of effort on the barista’s part, I might add). I thought the copious amounts of hibiscus I saw in the tin would mellow out in an iced brew, and I may have been correct, but I don’t think I’ll ever know, because it was steeped a bit too long for my liking, and all I could really taste was bitterness from oversteeped oolong and a bit of artificial grape flavor, kind of like Kool-Aid. I won’t be getting or trying this one again.

Preparation
200 °F / 93 °C 3 min, 30 sec 3 tsp

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89
drank Blueberry Bliss by Teavana
177 tasting notes

Sipdown! This is actually a backlog from a few days ago. I was staying with a friend, and she was feeling nauseous, so I brought out the only red tea I’d brought with me—this one. I remembered when I’d had nausea from being pregnant, I drank a red tea I have with lemongrass in it, which pretty much knocked the nausea on its ass, so I thought it would help her. She said it didn’t really make it better or worse, but it did taste good, so I guess that’s something. :)

I had forgotten how much I really like this tea by itself. It’s got enough flavor in it that the red rooibos doesn’t bother me, and the blueberry is very present (and lends a wonderful purplish color to the brew). I hope Teavana hasn’t discontinued this one, ‘cause I’d like to look into getting some more…

Preparation
Boiling 5 min, 0 sec 1 tsp 10 OZ / 295 ML

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drank Pure Peppermint by Twinings
177 tasting notes

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100
drank Cocoa Mint Maté by Tazo
177 tasting notes

Hey, a maté I actually really like?? Sweet!

I have been on the fence about maté in general for a while, but THIS tea is solidly in the “Love” category. :) I really appreciate that both spearmint and peppermint are present, because it just rounds out the minty experience. The chocolate and the roasted maté just complete each other so smoothly. Delicious!

Preparation
Boiling 5 min, 0 sec 1 tsp 10 OZ / 295 ML

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60

Okay. I gave this tea a second try. I thought maybe the first time I didn’t brew it right, or it just wasn’t what I was in the mood for, or… who knows? Anyway, I searched for anything in the flavor that I might call “pancake-y,” and I just don’t think I ever found it. I definitely got the maple, no issues with that. I even added milk, which usually helps to bring out “baked goods” flavors in tea… and it just didn’t help. I want to like this one, but without the pancake flavor, I am not prepared to say I do.

Preparation
190 °F / 87 °C 1 min, 15 sec 1 tsp 9 OZ / 266 ML

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91
drank Strawberry Blush Rosé by Teavana
177 tasting notes

I bought some of this when Teavana was having its piddly Valentine’s Day Sale (it was only 20% off, which barely counts as a sale, in my book). It smells very strongly of strawberry, with some hints of hibiscus lurking in the background. I didn’t see a whole lot of hibiscus in the loose tea, so I thought that boded well. :)

It turns out I was right! The brew came out a lovely amber/pink color, with a bit of haziness from the fruit pieces. The flavor was divine, like strawberry angel food cake. The oolong played nicely (although truth be told, I could have used more oolong flavor), and the hibiscus was very subtle! I really enjoyed it. I will definitely be trying this iced!

Preparation
195 °F / 90 °C 3 min, 15 sec 1 tsp 10 OZ / 295 ML

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76

I made this one to have with some gluten free scones this morning (which came out really tasty!). It seemed like it would be a good pairing , because the leaves of this tea are very dark in color, almost completely black, with just a few streaks of brown. Another thing I noticed, as I was scooping it, was that the leaves are very very skinny and brittle.
The dry leaf doesn’t smell like much, mostly just that toasted almond-y orange pekoe smell. The brew, however, smells quite good—I’m getting chocolate and honey and a little hay. I didn’t sweeten it at all, just had it straight and black (which is, as I understand, how you’re supposed to enjoy Chinese blacks?). I do have to say, though, that even though I know the Chinese call black tea “red,” this doesn’t really look red to me, lol. Oh well. Not criticizing, just observing. Anyway, it was rather a smooth cup going down, great for if I’m looking for something a little nondescript. Thank you, Angel, for the sample!

Flavors: Chocolate, Honey

Preparation
200 °F / 93 °C 2 min, 15 sec 1 tsp 10 OZ / 295 ML

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97

So, the first time I tried this tea, I oversteeped it. This morning was much better, though, so I thought I’d weigh in.

The smell coming off the loose leaf is intoxicating. I could almost just sit there for five minutes smelling it and be totally satisfied.

Almost. ;)

I tried it first black, with just a single tea scoop of sugar. The pumpkin was there, but the black tea tasted off somehow, and the caramel was almost toasty, like it had been cooked right to the point of being almost burned. However, after I added a TINY splash of milk and a little more sugar, WHAM, the caramel mellowed and sweetened, and the creamy, tangy cheesecake made itself known! So, boys and girls, the lesson here for me is simple: never have this tea without some sort of cream/milk element. :) Super delicious!!

Flavors: Caramel, Cream, Molasses

Preparation
185 °F / 85 °C 1 min, 30 sec 1 tsp 8 OZ / 236 ML

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77

Welp, I have to revise my opinion on this tea. I apparently didn’t use enough leaf the last time, so the flavors were off. The coconut comes through much more strongly this time, with a little tangy-ness that seems to be trying to be cheesecake. I think I have enough left in my sample for one more cup, so I think I will try it with some almond milk next time, to see if I can coax more of the cheesecake flavor out. Much improved from last time!

Flavors: Coconut, Cream, Honey

Preparation
Boiling 6 min, 0 sec 1 tsp 10 OZ / 295 ML

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Profile

Bio

I very clearly remember my first experience with tea. It was in a Target near my house, and my best friend handed me a cup of chai from the Starbucks inside the store and said, “Try this.” I believe I was about 12 at the time, and from then on, I was completely hooked.

Anyway, as my increasingly weirded out family will tell you, my obsession with tea has (almost) steadily escalated since then. I discovered the world of tea slowly, first with just chai, and then with bagged teas I could get from supermarkets and specialty stores, and then with loose leaf teas. I mostly shop for tea at Teavana, but I also patronize other local shops that I’ve discovered within the last couple of years. I’ve ordered a smattering of teas from a few online places, but I’m always leery of buying tea online, since most of how I select teas in person is by smell… unless I’m at The English Tea Room.

My favorite types of tea are blacks and flavored blacks. And oolongs. Right underneath that are rooiboses and whites, and then greens and herbals, and then mates. I’m always looking for a new favorite (I get on tea kicks, which are various lengths of time in which I’ll drink one or two teas religiously, and then I’ll switch), but I appreciate rediscovering old favorites. I like to blend teas, but I never store them that way, mostly because I like to leave myself options.

I prefer nutty/sweet/rich teas to fruity/light-flavored teas or bold/full-bodied teas, but I do try to drink some of everything to widen my palate. I’m always willing to try any tea at least once (except this one tea that Teavana mercifully discontinued… the loose leaf smelled like cheese, I swear). I do perhaps rate teas a little leniently… because I’m not very picky. I will try a tea at least three times before I pronounce that I hate it, and I will always focus on the good aspects of a tea rather than the bad. That’s just how I roll. :3

Location

Louisiana, USA

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