theyhaveways

I love Japanese green teas. I remember this is one of the first sencha’s I’ve tasted when I first started out on tea.

Leaf quality is expected, a mis of broken, small leaves. Very delicate, and it’s beautiful smell. It’s fragrance remind’s me of polished rice, after is was done drying.

I steeped this in my 200ml Tokoname kyusu. A little over or under a minute, I can’t remember. I’m afraid I have become to used to eyeballing my water, but it’s somewhere around that temperature, where steam rises, and a fair amount of small bubbles.

The taste is clean, crisp, vegetable like, with a mouthwatering bittersweet finish. Refreshing. All the basic characteristics of a decent Sencha.

I realized that after drinking tea for a long time, I guess you become to used to the ritual. Some may say you’re being lazy, but learning to make good tea without being overly pretentious, and exact is a pretty cool thing to me.

It has been awhile since I’ve logged. I’ll just try to pick it up as if nothing happened. But it is nice to write about tea again.

I’ve previously tried Genmaicha by Rishi, and Adagio. My liking among them is greatly polarizing. So I decided to try Zhi, being fairly priced and something different. When I first opened the foil, the aroma was that of any Genmaicha, fresh clean crisp greens, melded with the toasted rice. Some subtle floral notes existed as well. To my surprise, (thankfully too,) there was no popcorn pieces in mine. I feel the addition of the popcorn pieces lacks authenticity, and adds a unnecessary subtle oily taste meant to add complexity over the leaves. I find that this is more appropriately done with the rice.

I brewed this in my 12 oz. red clay Tokoname kyusu for two of my friends. I only got a sip of the cup, but it seems well rounded. A decent Gemaicha has tamed grass notes in it’s taste, heavy aroma with the rice, and finishes in the classic Japanese green bittersweet, leaving a pleasant roasted aftertaste.

The leaves opened well, and appeared to be quite whole for a Japanese green. On a trivial note, I always think of little maggots, when I see the roasted rice! XP It’s just something I can’t help but think about.

I will definitely ad another tasting note, with more depth.

I acquired the 25th of 100 of this series. I was a bit infuriated I missed the Year of the Tiger Yunnan edition.

I decided to include a new review on the tin’s label; as A&D and Aesthetic Apparatus’s decisions on label design are produced to almost expand upon the tea’s nature. Something I’ve noticed from previous series. So from now on, I will be reviewing A&D’s on their tin AND tea. Please skip the following mini-review if you wish to skip unto the actual tea review.

Let me take note of the similar aesthetic design of the tin’s label, compared to last year. It has an almost absurd eye-blotting ~ pop art colour scheme. You could argue to use a different shade of pink. The colour is something so contrasting to the type of tea that is actually inside that it makes you think there’s some overly flavoured Jasmine green, or dank aromatic “plum oolong” which would discredit this series as a homage to Chinese tea, let alone to celebrate the year of the rabbit. However, the ‘lively’ colour scheme appropriately corresponds upon the nature and spirit of the rabbit itself.

The similarity in character design of the rabbit to the tiger of last year says: “lack of originality”; but there’s a lame “special” sense of continuity to last year’s design, that may pressure a future label in similar apparatus.

I may be a little too hard on the label, which I believe somewhat misrepresents Bai Mu Dan. But I appreciate the sense of effort, and individuality despite the clown colour scheme that yells: “THERE’S CANDY INSIDE!”. It still in a sense, appropriately represents the year of the rabbit, and the spirit of the new year.

Now unto the tea:
Prying the tin open with a butter knife, I humored myself that I’d discover cotton candy or bubble gum, or maybe paint of the label colour, being as the tin was a paint can.

Getting over myself, I discovered a lovely multi coloured collection of leaves ranging from fresh greens, to silvery hairs, to matte earthy colours. Similar aroma to most whites. Reminiscent of fresh cut grass, the warmth a hay, and sweet melancholy nature of a breeze in the country. The smell was enjoyable and inviting to brew. The leaf quality of a myriad of colours with somewhat uniform broken leaves and scattered rolled young needles.

I brewed two teaspoons in my red Tokoname kyusu (I’m currently ‘gaiwanless’) to A&D’s recommended temperature: Seven minutes at shy of a boil. I am always scared of white teas loosing their heat at such long brew times, so I insured that I adequately pre-warmed the teapot.

Bai Mu Dan was incredibly refreshing! The cup was a transparent, pale yellow, and owned an aroma that followed the leaves. Fresh, sweet, warm, and smooth in take and finish. A lingering aftertaste that is enjoyable. Leaving you wanting to drink more. Light in body like most whites, but still fuller in flavour than most White Peonies. A complex flavour that evolves in your mouth. I tried for a second steep, at boiling for another seven minutes, but came to a watered down cup. The sweet refreshing cup was so inviting I repeated the ritual again.

I thoroughly enjoyed A&D’s tea. As this Bai Mu Dan makes a DAMN fine cup of tea. Fuller in body than most White Peonies, and a stronger aroma than even the more sweeter Silver Needles. Take note my score is reflected upon the tea itself, and not the tin. An overall enjoyable tea, worth it for a white leaf drinker.

I make this during Christmas, or just when it’s too cold out!

This was my first experience in making Chai, and I wanted to try a pre-made Chai blend before eventually making my own from scratch.

I followed the instructions that came with it. Set it all up on the stove top back at home. Two very generously heaping tablespoons of the stuff. Added the water, added WHOLE MILK (organic :P) and brought to boil while stirring. I decided to add two table spoons of turbinado sugar for authenticity. Let it cook out for five minutes before straining.

This chai comes out very gingery. I somewhat want it to be more bold in the tea flavour. Which is something I will consider while I try to assemble my own chai recipe. It is still very enjoyable, and rich, but maybe it’s because of the whole milk. I tried adding another heaping tablespoon of the mix, but it’s still too gingery for me.

I love using different sweeteners. Darker honeys work well with this. Orange Blossom makes a super-yum cup. Sourwood creates a crazy rich OMFG cup! But heaping in two tablespoons of expensive honey leaves me in regrets.

I’ve only tried Zhi Tea’s Masala, and Coconut Chai, but I have to whip those back out again to make a comparison. Overall, a bit on the gingery side, but still enjoyable, satisfying my Masala Chai cravings.

I wanted a bulk Japanese green tea that wouldn’t hurt my wallet, sorry Sencha, you’re just a bit too expensive at times.

Luckily, Bancha is sold cheap by the pound, and you get what you pay for. I appreciated how I saw a good range of leaves and stems in the rather low grass-woodlike scent it gave off. I brewed it at the green zone from 180º-200º at two minutes. I hate playing by seconds, so I leave my listed temperature at 185º. I doubled the time, and upped the temperature, on the second steep.

It tastes like green tea. Not much to delve into. But agreed, it cannot take a lot of steeps. I say stop at two brews, or treat it like a black and just brew it once! If you’re a cheepstake, you can go ahead and brew this more than three times, but you should reconsider and just go ahead and pour yourself some flat hot water to drink instead.

On my count, this is a decent, very affordable Japanese green tea. I often make this for the thermos in the morning, so I can skip a trip to Peet’s during lunch. Perhaps it is a good pair for a Japanese meal if you want the grass tone, but I can imagine it would go cold quickly once you hit your second toro nigiri. For that reason, I would take a Houjicha over this in a meal. Strictly sushi however, I would take Mecha.

My scoring is based upon it’s price, quantity, and production, (it’s organic! and if you haven’t noticed I love organic tea.)

I haven’t been logging my teas lately… The demanding work of being a design student!

Anyway, I’ll start logging in teas again starting with Andrews & Dunham.

I decided to purchase Andrew and Dunham’s because I was really intrigued with what was so “damn fine” about them. I received my collection of tins from series three, and two. I enjoyed the graphically designed labels, and the hand silk printed box it came in. Beautiful.

That aside. I started with Earl Grey.

Earl Grey has a special place in my heart, for being my first loose leaf tea I’ve ever brewed. It also happens to be the favorite, and the only loose leaf my best friend would drink. I cracked the tin, with the familiar aroma of bergamot. It’s a more aromatic version of the blend, reminds me of kinda like how a Tazo Earl Grey smells like, a bit more fresh, and no musk.

I steeped this in my white teapot, five minutes at boiling. The brew came out light amber. I tasted this straight with no additions. Nice start, full bodied, citrusy, but unlike other Earl Greys, its’ finish was surprising light, but still smooth, and (the shocker)- creamy…

I was so excited about the last detail so much that I immediately poured another cup, but with half and half with agave nectar. Delicious, enjoyable, sweet! Went well with a Russian tea cake I bought at Whole Foods.

I’d score this higher if it was organic, other than that- yes it is a DAMN fine cup of tea.

Midterms are over!

I was excited to try this tea, with it being “aged” and such, it’s my first time drinking anything thirty years old. With $7.50 an ounce I had some expectations.

I open the package to deliver a rich, chocolatelike scent, woody, earthy, and smokey. The leaf quality is large rolled leaves, very dark in colour. I decided to brew this at shy of a boil in my gaiwan. Now I really hate brewing with seconds! I HATE it. But I think the richness in the smell scared me so much in screwing the brew up that I trimmed off fifteen seconds from my regular one minute ascending ritual.

The resulting cup, was very rich in taste, sharp take with a very complex, sweet~smokey~earth taste. It was as if they smoked this teas, shoveling caramels into the smoker, to infuse the two into this beautiful deep amber cup. The finish was harsh. I think I could of trimmed off a couple more seconds to grant me a bit more forgiving taste, but yet a very tasty cup.

This tea was enjoyable satisfying treat after my midterms.

I am having this after a real long day…

Another pot this morning. It’s going to be a long day, I need the boost.

Once again another pot this morning with my poppyseed muffin. :P

I had a pot this morning once again, went well with my eggs and bacon. It really woke me up.

I’m lowering my score on this after having another pot last night.

I picked this up at a Ten Ren’s shop located near me. I only know that this is a Dong Ding because, the large storage tin says “Dong Ding” on it. Other than that, it was hard to communicate to the merchant, who didn’t know much English.

The leaf quality is dark, tight bound leaves, the smell was lovely with it’s smokey-toasty smell. I brew this in my gaiwan, at shy of a boil on one minute ascending brews. The result was a very enjoyable, toasty, woodlike, caramel in taste. Reminds me of coffee. It’s take was rather easy, and it finishes up quite like a Wuyi oolong. Despite being a roasted oolong it’s medium to light in body. I can’t compare to a regular green Dong Ding, as it’s been a while since I have had a cup, but I’ll update in another note, if I end up having both on hand.

It’s an “awlright” oolong. I’d have Lupicia’s TKY mucha, or Zhi Tea’s TKY over this anyday.

Had this over EB this morning, I don’t think I should of done so.

Another pot after breakfast this morning with some clover honey.

Had over four infusions with my gaiwan after having a Pearl’s Deluxe Burger. Boy did it help.

I was so intrigued by this tea that I almost bought it instead of Marco Polo at Gumps. I ended up buying both.I have this thing for breakfast teas, I don’t know quite why, but I wanted to try this blend labeled “French Breakfast”.

So I crack the tin open, and take a whiff: definitely some Darjeeling was mixed, that or Nepalese. The quality was good, black leaves, with contrast, and scattered dark greyish greens. Because of the fact that it had some Darjeeling/Nepalese in it, I cut fifteen seconds off my brew to cushion. (I dislike brewing with seconds). I did this in my 24 ounce white teapot. It gave me a nice amber rose cup, with the taste familiarity of muscatel and the mix of earth and grass, nutty; the definite characteristics of a Darjeeling/Nepalese. I wouldn’t say it’s completely full bodied, but it’s take was smooth, and it’s finish was astringent. Elegant throughout.

The second cup I added light agave nectar which eliminated the sharp finish. The third cup I added agave nectar and 2% fat milk (I really wish I had WHOLE milk on hand). I think the body is lost, and my sweetener took over, something that happens if you ever try having additives to Darjeeling/Nepalese teas. Because of that this tea is not as versatile as some other breakfast blends.

I wasn’t disappointed with this tea. I’d recommend it to black tea skeptics, this or FF Puttabong Darjeeling. This tea was very enjoyable, and I was glad I purchased it from Gumps. There sure are better blacks out there than this though, and because it’s price for questionable quality leaves, its lack in versatility, and it’s production, Zhi Tea’s Classic English Breakfast still reigns supreme for my morning cup.

This produces a cup of liquified burnt rubber…

I guess I may not be fair in scoring this, as I felt the need to write notes on teas I have not enjoyed. I got it as a free sample from EnjoyingTea.com with a purchase of a teapot.

You may know from my Marco Polo (Mariage Brothers) note, I am not a fan of flavoured teas. And this is one of the teas that has fueled my crusade against flavoured leaves.

The leaves are somewhat of quality: broken to full with contrast of browns and blacks, it has cornflowers added to it. I brewed this at boiling for five minutes in a 20 oz. white teapot. The resulting cup was that simply of liquified burnt rubber, I cannot pull myself to explain what the body was or any other tasting notes than that of liquified burnt rubber.

I threw the remaining leaves in the compost…

Again I say I’m not being quite fair here, but my experience from this tea is clearly that of my score. If I do try this again, for whatever reason, I would try brewing it at a lowered temp, and try some additions to it.

I had this with breakfast this morning. I can imagine I’ve had over a hundred cups of this tea. I will start logging this classic from now on.

I am a huge ‘skeptic’ on flavoured teas, not a purist, but I just tend to stir away from them, especially after some flavored teas didn’t play nice with my taste buds. Some like Black Currant (Enjoying Tea.com), White Peach (Adagio Teas), Mango Black (Zhi Tea; makes a good iced tea though), California Fields (Mighty Leaf Tea,) and some things like that dreaded Earl Grey Bravo (Adagio Teas), and even some overly flowery Jasmines.

So I hear about the “legend of the flavoured teas”: Mariage Brother’s famous Marco Polo Blend. So popular to a fact that when I went to Williams & Sonoma to pick up a tin, they told me they were sold out the very day they restocked. It’s reputation proceeds itself. I consider myself lucky to pick a tin up at Gumps the same day. However, I think I may be overstating this tea.

Now lets dedicate a short some of this on the moment I open this tin; as I was expecting most flavoured teas to have their odour reek from the tin the moment it’s cracked open. Some flavoured teas are so dank, that their scent permeates outside the tin! (White Peach). The the scent of Marco Polo, was tame. It came to my nose with it’s exciting strawberry-maplelike scent, candylike almost, but very sophisticated. I spent a good three minutes just enjoying the aroma this tea tea. The leaves weren’t surprisingly different than other flavoured blacks, a little more fuller of a OP, with contrast of browns, and some lighter blacks. But I still say this is more than decent quality for a flavoured tea.

I brewed this like most blacks: five minutes at boiling, in my 24 ounce white teapot. The cup yielded a medium amber cup, with a mellowed aroma of the tin. The take was surprising to me. Medium-full body, it was mildly fruity and sweet, the flavouring almost bypassed my tongue in a way… to travel to my nose. Either the flavouring of this tea wasn’t as strong as I thought it was, or the heat of the boil just killed all the flavour. Either way, it finished up medium, and somewhat sharp.

This tea strangely finds a place between enjoyable and tolerable for me as I am not a fan of flavoured teas. I tried my second cup with light agave nectar, which leveled the sharp finish; and the third cup with 2% fat milk, which ‘almost’ makes me say this would make a “damn fine cup of tea”. I will make this again but with WHOLE milk or maybe even half and half.

Good luck trying to find a tin of it. It’s a bit more expensive on the web, and some high end pricey stores like Gumps in SF and Williams & Sonoma have limited stock. I consider my score to be high for a flavoured tea. This tea made me accept flavoured teas a little more, which is what I was looking for. It changed my opinion of flavoured tea, and it reminded me of Strawberry Black (Adagio Teas). If you know people who love flavoured teas serve them this, or buy it to entertain your nose. I couldn’t have this everyday. If you are a sceptic on flavoured teas, try this, and it may change your mind. 


I am a fan of Japanese greens. I scored this as a sample with a purchase of TKY from Lupicia. Im always a bit iffy with Gyokuro, because they are very picky about the brew, and I become lazy to brew it with the right amount of patience.

I brewed this in a 12 ounce kyusu, with obi-ami mesh. Went extra careful with the water, and brewed it at one minute ascending brews, stopping my pour half way through, swirling the tea around quickly around the mesh and finishing the pour. Over all it drew up a bit more than four cups, if you want bolder flavour go with two minute ascending or tinker with the seconds. I try to just pass one brew with Gyokuro, most of the time the pickiness can’t handle another draw, and I rather not play by the clock with a Gyokuro.

Like any Japanese green it has a vegetable profile, but I agree that it is a soft, more “friendly” Gyokuro, not the menacing green giant in a cup ready to smack your mouth with its’ almost overwhelming beta-carotene rich flavor! The cup drew light green, granted a enjoyable fresh glasslike scent and delivered a flavour that glides through your mouth with a oceanic finish, leaving you wanting to tilt the cup again, I consider it refreshing.

Starting on a Gyokuro? This wouldn’t be a bad choice for a starter in my opinion. After the sample I would try this again if i was in the mood. It’s a great tea.

I discovered this tea, while looking for a viable organic Wuyi tea to make a staple. It’s a rather unknown vendor, but the tea arrived a little scathed through its’ simple loose packaging, something that affected their score.

I brewed this shy of a boil, on one minute ascending brews, in a prewarmed gaiwan. The leaf quality is dark, and rather questionable leaf size (maybe due to the packaging), but overall, large leaves with no contrast of green. This tea yields a rather more complex cup of Wuyi tea. It’s colour is darker than a normal Wuyi. A continuos honeylike taste, mixed in with my favorite earthy harmonizing notes, with appropriate amounts of muskiness, and a pea size amount of subtle smokiness. It ends with a sweet aftertaste.

I consider this a well rounded organic Wuyi, but it loses a bit too much body for me on it’s second cup, but its’ taste sets it separate from other Wuyi oolongs. I would drink this again if I wanted a bit of change in Wuyi. I would score this even or slightly higher to Zhi Tea’s Wuyi oolong, if the packaging was more appropriately handled, and could draw more cups.

In my opinion, Ti Kuan Yin is the tea people usually first think about when they hear “oolong” (pertaining to the green side of oolongs of course). I was given a bag of this for my birthday, and was happy with it.

This is a “less expensive” oolong, compared to other Iron Goddesses. It is a nice place for a beginner on oolongs who want to try Ti Kuan Yin. If you want Ti Kuan Yin but are a bit on a budget, this is a nice option if you do not have any local Chinese tea houses around you.

I brewed this in a prewarmed gaiwan. My ritual with oolongs, are one minute ascending brews. You can brew this at two minute ascending, if you wish. I discovered that you can skip the wash on this tea, as it only draws two (three is pushing it) cups before it starts loosing it’s complex body, but it still may lead into a fifth cup sometimes. Overall, this is an enjoyable cup, it has a flowery aroma that speaks in its’ pale-yellow green liquor. It is sweet, semi-deep with a very subtle vegetable note. Very smooth take and finish leaving you with an enjoyable aftertaste.

If you want a better quality Ti Kuan Yin, to draw out more cups, I suggest your local Chinese tea vendor, commonly by the Asian supermarket that happens to be in any average American town. Online tea vendors I suggest Red Blossom Tea Co. or Zhi Tea’s Iron Godess of Mercy (a bit deeper in it’s taste). If you like Ti Kuan Yin, try a roasted one! They are very delicious, and the better quality ones are usually Chinese and not Formosas.

Like other reviewers, Formosas are usually the champ, but Chinese oolongs, tend to have a more traditional make and process, some Formosas are also slightly flavored, so beware! To end this is a well rounded average TKY, there are other viable TKY’s that would score higher for me.

Damn fine cup of tea!

There may be technicality in naming this, since some traditionalists will argue, that English Breakfast is a blend of teas, and not a single estate. However I do not really care about that.To me, this is what English Breakfast is suppose to taste like! I cannot comprehend how well Zhi has chosen this tea.

I brew this in a 26 ounce white teapot with an infuser. It is just like any black: five minutes at boiling. It yields a full bodied dark amber cup with VERY subtle but appropriate notes of citrus, and smokiness, ending with a sweet and astringent finish. It is very hospitable as you drink, and warming in your soul. If you are sensitive to caffeine I suggest to wash tea with quick spot of hot water before brewing.

I love English Breakfast because is it incredibly versatile. It offers an affordable focus over a pricey oolong. Pair this in the morning with a apple, and you can forget about the cup of coffee. It’s caffeine is appropriate for an English Breakfast, nice and lengthy, but a gentle lift, if you need more kick try an Assam, or a Irish Breakfast. It is a safe bet to serve to guests who are tolerable with very mild caffeine, as I know some individuals can be so sensitive to it.

This takes milk well, even half and half if you want it more rich. I sometimes take mine with a spot of milk/half and half poured in first, pour the tea, and finish there or with a sweetener, like Turbinado sugar, honey or agave nectar. It is good as self-drinking tea, or with just a spot of sweetener.

In it’s versatility, it is a good tea to help you when you are feeling ill, but you urgently need to be somewhere. Somewhat like a natural Dayquil. It’s all simple as adding a squirt of lemon and some honey, and micro-pinch of salt in your cup (optional) and adjust to taste. Pop this in a thermos and drink throughout the day, it helps me stay focus. You will notice the more lemon you add the more the tea turns orangey-red.

This is a staple, that I order by the pound. It is a classic tea that deserves to be in your cupboard. The added bonus is that it comes from Zhi Tea, and it is produced organically and responsibly.