1328 Tasting Notes


From the queue, written March 23rd 2014

This came from the EU TTB, round 2. I’ve never had this flavour in… anything before, so I definitely wanted to try it. I’ve had elderflower, I believe, but not champagne. Certainly not together. I greatly enjoy elderflower cordial, so it was a natural pick for me.

It smells like rooibos and elderflowers. It’s quite a sweet smell and reminds me strongly of aforementioned cordial. Or rather, if one had steeped dried elderflowers in some straight rooibos. Equal parts elderflower and rooibos here. I’m not really getting much in the way of champagne, except perhaps a slight sour-fresh twinge here and there. Nothing that really screams bubbly, though. My primary thought is that this is a good thing.

The flavouring seems quite subtle. It’s closer to unflavoured than flavoured if you see what I mean, but it’s not unpleasant. Unpleasant as in I don’t really care for unflavoured rooibos. As it cools a bit, the elderflower and champagne flavouring comes out more, but it still strikes me as somewhat subtle. Unlike in the aroma, it’s the champagne that dominates and the elderflower that takes the background.

I have to say I was expecting more from this. I’m a slightly disappointed, but again, it’s not actually boring and it’s definitely not unpleasant. It’s just… not what I imagined.


May be better as a cold brew?


I might try that. We’ve got the right sort of weather for it this weekend actually. Good idea.


I’m laughing at the name

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From the queue, written March 23rd 2014

I bought this from Jenier with my recent order. There isn’t really very much to say about it. It’s an LS. It’s smoky. It’s got that fruity sweetness as well. The balance between smoke and sweet is leaning somewhat towards the smoke on this one, but without becoming too tarry.

It’s lovely (by definition), but not my favourite. A little off-balance for me.

I’ve reached the point with LS where I know them like the back of my hand, and have found myself running out of new and interesting things to say about it.

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drank Pineapple Oolong by Lupicia
1328 tasting notes

From the queue, written March 21st 2014

This is from the EU TTB, round 2.

Once upon a time, I had a green-type oolong with lemon flavouring. I decided then that this was a right nommy tea and that lemon and greenish oolongs were flavours that were very suited for each other indeed. Like I think orange and puerh is. Or rooibos and nuts.

Now, in the TTB I saw this, also a green-type oolong, and I reckon that pineapple, it being a tart, fresh flavour, must have the same sort of excellent matchability with oolong that lemon does.

So why does my cup now smell strongly of coconut? If I sit and quietly breathe into the cup for a while I’m getting lots of sharp pineapple as well, but on the surface it’s totally coconut-y. I don’t know what I think of this. I don’t know if it’s the pineapple which at first sniff gives off a coconut-y vibe or if I suspect coconut flavouring has also been added to this in some way. I think I’m mostly leaning towards the former. After all pineapple and coconut are things that often occur together in foods, so one could easily bring associations to the other.

I can also, to my delight, actually smell oolong in this! I had a Lupicia tea recently with grapefruit on, I believe, a green base, where I was a little sad that I couldn’t detect any tea in it at all. I don’t think I’m going to have that problem here. It has that very typical green oolong aroma, which is leafy, a bit floral and with some twinges of earthiness and wood to it.

It tastes primarily like coconut too. If I hadn’t been told what it was, I would have guessed coconut flavoured oolong. There’s a smidge of pineapple-y notes in the aftertaste, but I really do feel like it’s mostly just coconut. It’s a pleasant tea, but rather disappointing, because it’s not supposed to be coconut. I’m feeling a little pineapple-deprived.

Still, though, as I expected, I can actually taste the oolong, so that bit makes me happy. Again, it’s a sort of default green-type oolong here, and a not too floral one which is even better.

As it cools the pineapple becomes a little more apparent, but it’s still very coconut-y. At this point you cannot convince me that there is no coconut-flavouring added to this. Why did they do that?

I like this a lot. I think I would have liked it better had it actually done what it says on the box.

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drank Keemun Hao Ya by Tea Palace
1328 tasting notes

From the queue, written March 20th 2014

This one came from my second Tea Palace order. The first order was primarily flavoured things, where as this one was only straight blacks. I didn’t really have much in the way of straight black so a Tea Palace order and a Jenier order (and a Bad Dog! moment which is in shipping limbo still) made up for that.

I got me a large supply of this one. One of the things I found myself sorely missing was a proper Keemun, you see. I know, I’ve got that supermarket-y one which is fine, really, but it’s not a proper Keemun. It’s only a blend. I wanted a real unblended Keemun where all the leaf actually came from China.

Just giving the dry leaf a sniff made me go “Aaaah!”. They’ve got that awesome China aroma, smelling like grain and pine trees and a little bit like smoke. After steeping it smells like that as well, but with a goodly addition of caramel. Ooooh yes. I still remember that Keemun that Andrews and Dunham had in their first or second series. The one which, when brewed just so, could go all caramel-y. I only had a few samples of it, and never managed to achieve that, but it has ever since been my ambition to rediscover that phenomenon. I came close with the A&D, but never quite there. I can’t remember what it was called. It had a punny name.

The strong note of caramel in the aroma here… Yeah, it reminds me of that one.

Oooh this one is quite strong on the smoky note! I loves me some of that. And underneath the smoke, nearly as smoky as a mild Lapsang Souchong, there is sweetness. I’m not sure it’s caramel-y sweetness as such, but it’s leaning in that general direction. Grainy and a little bit melted sugar-y. With some experimentation, I might be able to play a little with that. I shall report back if I am succesful.

It’s not a smooth tea, this one. The amount of smoke takes care of that. But that’s alright. I’ve never understood it when people classify Keemun as a mild tea. The best Keemuns for me are strong things with loads of body and a dark, full flavour. There’s nothing at all ‘mild’ about that. I suppose in comparison with an Assam, it would be milder, but it’s not mild. Far from it.

Oh, this is good stuff!

Terri HarpLady

What He said!


Ooh, that sounds delicious!


I need to try this one someday


This sounds amazing!

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From the queue, written March 19th 2014

Another from the EU TTB, round 2. It’s been ages since I’ve last had a genmaicha and I can’t rightly recall what I think of them. I had a genmaicha phase shortly after having it for the first time ever, but then went off it. What better way to re-introduce myself than by having some of this one that KittyLovesTea made herself?

If I recall correctly, it was made from some sort of ‘blend your own’ kit, and Kitty added some houjicha to hers, making it more toasty-roasty.

It certainly smells toasty-roasty while it steeps, almost to the point of slightly burnt, and I find myself quite looking forward to tasting it. When poured off the leaves it’s a milder aroma, though, and the green tea itself comes through. It smells both strong and mellow at the same time.

Oh, it’s very toasty-roasty! And as I thought, also quite strong. No mild little delicate green here. It tastes to me closer to something related to a roasted oolong than to green tea, and I quite like that. I don’t really drink very much green tea at all, partial as I am to the darker end of the spectrum. This is grainy and roasty and very nice.

Well blended, Kitty!

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I’m skipping the queue with this one because THE TIME HAS COME! I have opened the tin. I have sniffled it. Happy birthday to me! (I thought that would be an auspicious day to try it, don’t you?)

I should make some preliminary introductions to this one and tell why it’s so extremely special to me that I had to have it, shipping fees be damned. This tin right here was the very thing that made me order from JW at all. Everything else that I got to taste from the company was purely coincidental and taking advantage of the fact that I would be paying shipping charges anyway. I’ve been looking at the unopened tin of it for weeks now, simply just enjoying that fact that I had it. Petting it now and then and enjoying looking forward to it while waiting for the right time to taste it for the first time.

As you all know (or ought to know at this point!) I’m partial to a Chinese black, and if it comes from Fujian, it simply cannot go wrong. Fujian is my most favouritest tea growing area in the world and has been for a number of years now. My very very favourite tea is Tan Yang. It is the benchmark of fabulousness to which all other black teas must measure up. Another favourite type is Keemun, usually grown in Anhui. Life-giving and delivering a solid cup of tea every single time.

What we now have here in this tin is both a Keemun and a Tan Yang, and it is not a blend. It was grown near the Tan Yang village in Fujian, but the bushes are the Keemun variety transplanted there from Anhui. The very idea of this awesome on an epic scale!

The leaf smells both Keemun-y and Fujian-y. It has the Fujian cocoa note and the Keemun-y grain. Mind you Fujian usually also has a lot of grain in it, but I tend to find it more prominent in Keemuns. There’s something else in here that reminds me vaguely of some kind of tart berry or something. Perhaps one which has been dried. Like dried cranberry, I think, but not nearly as sweet as those are. If I take a little leaf in my hand and breathe on it before sniffing, I get a strong note that reminds me of when Husband makes beer, just at the point where he puts the hops in.

Okay that it, I can’t wait for Husband to start cooking breakfast (full English, yay!). I need to make a pot of this NOW!

After steeping it doesn’t smell so beer-y, but rather more like freshly baked rye bread. Courtney understands this note fully. I suspect Marzipan does as well. It’s grain-y and dark and also somewhat sweet. There is some of the Fujian cocoa notes there as well, but they are under the grain and so I have to really look for them.

I’ve started sipping way too soon. It’s far too hot still and I can barely taste anything. I did, however, pick up the fact that it’s a strong tea we’ve got here. It even seems to have a rather smoky note to it, which ♥♥♥♥♥

I can sip a bit more now. It’s quite cocoa-y with grainy notes underneath and a fairly large amount of smoke and then finally quite sweet on the swallow. I can definitely see the characteristics of both types in this. It’s like the best qualities of one combined with the best qualities of the other. It’s hard for me to even come up with anything to write at this point.

Oh yes.

Mind = blown.

kisses tin


I have a funny rugbrød story! My husband misses it terribly, so I decided to make some for his birthday. I contacted one of his sisters, who is trained as a cook, and she sent her recipe. I started converting it to English and non metric, and found that the ingredients were just CRAZY – ten pounds of rye flour for example. So, I broke down and asked Karsten for help.

I had converted it correctly but it was a recipe that made many many loaves. We cut it down and I started making the bread.

It was still huge. But what I wasn’t used to is that it doesn’t really rise at all. The mass that you have is pretty much the mass that you bake. Most of our bread wishes until it’s double so I was pretty worried about the malty, slightly sour enormous mass of dough I had. It turned out fine and he loved it. Reading this it isn’t as funny as I remembered. Now the story where I tried to find hjortetaksalt and thought I was going to get arrested…..that was funny.


Wishes= rises. I can’t edit my comments?


Then you are intimately familiar with the way it smells just as it comes out. :) My mother would bake some for Christmas but during the rest of the year it’s just store-bought. :)


I miss leverpostej and Anthon Berg the most. :(


Happy birthday, indeed!


I know how you feel. We can’t get baked beans here for scratch. Heinz is the only proper brand, but it’s hard to find. We’ve tried a number of other ones that are available but they all range from meh to nearly-if-you-squint, so… :/


Thank you, teataku. :)


Yes, Happy birthday to you! Excellent review!


Thank you (on both counts)


American/Danish birthday song. Happy fødselsdagen to you, hurra hurra hurra! I dag er Angrboda’s fødselsdag, tillykky med birthday to you! ♥ ♥ ♥


Darn it, tillykkE


Gosh, Danglish! O.o


Happy birthday!! I’ve been looking forward to reading your review on this – I’m glad it skipped the queue for your special day!


Thank you. :) I was looking forward to writing about it. :p

I’ve had three (Western-style) steeps on these leaves so far and am wondering if a fourth is worth the bother. The third steep was a bit on the thin side.


Maybe best not to do a fourth then; it could just be disappointing. Three steeps is great though! :)


Although…for experimentation sake, it wouldn’t hurt to try the fourth steep just to see how it turns out. :)


Happy birthday! Lovely when a tea becomes an instant favourite!


Happy Birthday! This makes me want to bust out my sample of this. Maybe for breakfast tomorrow.

Joseph Wesley Black Tea

sorry we’re late to wish you a happy birthday, but we’re in China for this year’s harvest. Anyways, better late than never so: Happy Birthday! (and thank you for taking time to write such a nice review.) Cheers!

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drank Black Pearls China Tea by Unknown
1328 tasting notes

From the queue, written March 19th 2014

This is another from the EU TTB, round 2. This was as close as I could come with the database. If someone can shed some further light on it, let me know and I’ll move the post.

I didn’t have any black tea yesterday. At all. In fact I didn’t actually have any tea whatsoever. It was a day of Female Issues and they were particularly bothersome this month, so much so that I decided not to go to work. This proved to be wise a few hours later when certain… sacrifices… were made. Yes. I spent most of the day feeling exceedingly sorry of myself.

Therefore I declared it a day of non-caffeinated herbals. Except one, which in hindsight I suspect probably had mate in it… Oh well. I chose that one because it was called ‘Citrus’ and I rather fancied something with a fresh-ish taste.

Today, however! Today all those issues are of the past. Luckily it’s always only really the first day, so I’m back to my normal self, and therefore I’m having a black tea. And a Chinese one to boot.

Or at least, I think it’s a black tea. It’s very green-tea-ish coloured after steeping. All yellow and light… The leaf is black, though, and it smells like caramel biscuits, so perhaps this one just has an odd colour. Or it’s severely underleafed. I always find it difficult to work these out. But anyway, as mentioned, it smells like a caramel biscuit. The ones, especially, that I sometimes bake and which I’m planning on making a batch of later today as we have run out of biscuits. Do you know the cinnamon sugar biscuits that LU makes? We call them Bastogne biscuits here. They’re like that but without cinnamon. Anyway, that’s what the tea smells like.

It doesn’t taste like much, though. Oh dear, I have made this quite thin. I can see the potential in it though. I should have used twice as much leaf, probably. It seems to be quite cocoa-y and sweet and also a bit caramel-y. Is it me, obsessed with the thought of the biscuits I want to make, or does it also taste a little bit like those biscuits? It does. I think it does.

I shan’t rate it now, because I’ve only got a shadow of what it could have been here, but it’s still quite satisfying. I will rate it later when I’m more certain of where on the scale it should fall, but I expect it to be relatively high up.

After steeping the leaves are suspiciously green looking. Are we sure this is a black tea? There’s something here that strikes me as oolong-y.


I am the one which added this, I think. I agree they are oolong-y but admittedly they are called black pearls, not necessarily black tea ;)

seller description calls it

“black tea handrolled in Hunan plantation. A careful selection of leaves ensures a smooth tasting tea”

but it is kind of a weird shop. Exquisite taste in selecting some teas, but a bit careless at labelling, very careless about displaying sources and blenders, and stuff like that.

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drank Happiness by Lupicia
1328 tasting notes

From the queue

Here’s another one from the EU TTB round 2. I used half of this sample this afternoon for a cup of tea (he had something else) and a couple of biscuits on the sofa.

I have to say that while it was a fine tea, it didn’t really leave much in the way of an impression on me. I tried to guess what was in it without looking it up and only got as far as ‘orange, I think.’ Having now checked it’s actually peach and grapefruit. I suppose that now, afterwards, I can see the peach in it, but it was not something that sprang to mind while drinking. I knew there was something citrus, though.

Apart from the fruit, it mostly just tasted like a green tea. For some reason it made me think of gunpowder in spite of the fact that I haven’t had any gunpowder for a couple of years and can’t rightly recall what that tastes like. But it’s supposed to also have green rooibos in it, which I also don’t rightly know what tastes like, but I couldn’t pick anything out in the flavour where I thought that must be the rooibos.

A pleasant enough blend, but not really something mind-blowing.

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drank Celebration by THE O DOR
1328 tasting notes

From the queue

This came out of the EU TTB round 2. Cream, vanilla and roasted hazelnuts. What, I ask you, could possibly go wrong? I lurve vanilla, I’ve quite fallen for nutty blends recently, and I can imagine what the cream must add to this. I can’t actually in anyway at all imagine this not being awesome. Therefore I looked shifty and filched it. I can’t remember if I’ve had any of this before. I haven’t really been buying very much of the European blends, tending to look more towards the East and the UK.

This smells awesome! All roasty nutty! Also a lot of sweet sweet vanilla that makes the whole thing remind me of hot white chocolate. (I’ve got some powder for that from Whittards of Chelsea. It’s luxuriously awesome made up with warm milk) I can’t really detect any notes of actual tea, though, which is the only thing about the aroma which I can find fault with. I can’t smell any cream either, but I expect that more in the flavour than the aroma in general. It always surprise me when I can actually smell cream in cream-flavoured teas. In this particular one I’m also expecting it to be more a question of texture than of taste really, so I’m not too bothered about not being able to find it here.

Oh my giddy aunt, this stuff is fab! First a lot of hazelnuts, then the sweetness of the vanilla and a smidge of cream onthe swallow. I think the base tea must have some cocoa notes in it, because while it is definitely primarily a nut-flavoured tea, it all reminds me largely of chocolate. I think I’ll sum it up in one word.


As it cools a bit the flavours meld more, enhancing the nutella-y impression, and if you drink it with a sleepy cat in your lap there really isn’t much left to improve here.

I greatly enjoyed this one.


Wowza! Sounds lovely.


“Oh my giddy aunt” is not nearly used as much as it should be these days :D


I know, it’s a shame. It’s such a good mental image. :)


Cream? I wonder if they changed the formula because I assure you official description of this just a few months ago was chocolate hazelnuts and vanilla (just like the du Loup but without the vanilla)

Off to check


Well, that’s what it says. Rich in flavours of cream, vanilla and roasted hazelnuts. A masterful creation to be enjoyed with or without milk. A true delight! Personally I wouldn’t be without.


Whoever writes copy edit for theodor should be shot. Check the short tea descriptions either by searching by tea name or in some systems hovering over link. Chocolate hazelnuts and vanilla – you just tried it, you know it is true.

And no even the long pointless little story they use instead if description never ever mentioned cream of that I am sure. Discussing chocolate teas at their shop we discussed this and the Loup.

II think I was the one who inputed this in the steepster database. Where the heck does cream come from?

Btw if they changed formulas, it was very recently, the one you are tasting was bought when brand and reseller described it as chocolate hazelnut vanilla – Nutella as you rightly called it!


Even so, I still got a cream-y feeling from it.

I did try and look up The O Dor’s website, couldn’t immediately find it, and I was out of there again right quickly. Not exactly user friendly…


this is how the website describes it


the tea page itself describes it differently


but those pages are ludicrously pointless, a little story which always putts me off. and as you saw yourself, the chocolate and hazelnut are indeed very very noticeable.

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drank Lapsang Souchong by Tea Palace
1328 tasting notes

From the queue

Don’t expect a lot from this post. We were out last night for a family occasion (a wedding anniversary. Copper = 12½ years. Yes, this is a thing in this country.) and although we left early-ish, it was still nearly 1 before we got to sleep. So I’m quite tired this morning after that. In Denmark, for these things, we sit at the table for a very long time and there’s a relatively long wait between courses, so that everybody who wishes to do some sort of entertainment, speeches, songs (we sing home-made songs about the center(s) of attention. Very, very traditional) what have you, can do so. So we were at the table for some five hours or so I should think. After that, they had a band for dancing, but since none of us are dancers and such and we were tired, we decided to leave then, having reached the point of too-many-people-too-much-noise.

So a cup of something fortifying is called for and the choice falls to this LS of which I bought a large tin. Without having ever tasted it before. With LS, I trust the type itself enough that this is not necessary.

This one is quite nice but seems a little rougher than my favourite from AC Perchs. It’s got a good amount of smoke and feels a little scratchy and dry on the swallow. It doesn’t mean that it has lost the sweet fruity note, it’s just not as pronounced. As it cools, the smoke really begins to take over. I don’t think this is quite as rough as those really tarry ones, but it’s getting there.

Very nice and just what I need.

Gosh! Seems I’ve actually already done this earlier. It must have snuck back inside the yet-to-try box somehow and I never realised it until now when I wondered why the slider had pre-set itself on 91. How did it know??? O.o Looking at the two posts, I seem to have had rather different experiences with it. I blame the second post having been made the day after a long night. Not the best of times, really. I’ll let the old rating stand.


Sounds like a really fun evening!! I love it!


It was quite good. Their oldest daughter has been in a marching band for many years now (clarinet, and very good at it. Recently also dabbling with the flute) and had arranged a surprise with the band leader who also happens to be a friend of her dad’s. It was only a handful of the band, but they marched in, played a few pieces and then marched out again. It was a great idea for her to do.


That does sound like fun :)


I loved reading about your night (and I can sympathize with being exhausted after too much noise/too many people….). The traditions sound so lovely and personal. :)
I’m not familiar with LS, but have a bit of it in my tea drawer (bought on a whim…). After reading your post, I think I’ll try mine today.

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Ang lives with Husband and two kitties, Charm and Luna, in a house not too far from Århus. Apart from drinking tea, she enjoys baking, especially biscuits, reading and jigsaw puzzles. She has recently acquired an interest in cross-stitch and started a rather large project. It remains to be seen whether she has actually bitten off more than she can chew…

Ang prefers black teas and the darker sorts of oolongs. She has to be in the mood for green and white, and she enjoys, but knows little to nothing about, pu-erh.

Her preferences with black teas are the Chinese ones, particularly from Fujian, but also Keemun and just about anything smoky. She occasionally enjoys Yunnans but they’re not favourites. She has taken some time to research Ceylon teas, complete with reference map, and has recently developed some interest in teas from Africa.

She is sceptical about Indian blacks as she generally finds them too astringent and too easy to get wrong. She doesn’t really care for Darjeelings at all. Very high-grown teas are often not favoured.

She likes flavoured teas as well, particularly fruit flavoured ones, but also had an obsession with finding the Perfect Vanilla Flavoured Black and can happily report that this reclusive beast has been spotted in a local teashop near where she works. Any and all vanilla flavoured teas are still highly attractive to her, though. Also nuts and caramel or toffee. Not so much chocolate. It’s a texture thing.

However, she thinks Earl Grey is generally kind of boring. Cinnamon and ginger are also not really a hit, and she’s not very fond of chais. Evil hibiscus is evil. Even in small amounts, and yes, Ang can usually detect hibiscus, mostly by way of the metallic flavour of blood it has.

Ang is not super impressed with rooibos or honeybush on their own. She doesn’t care for either, really, but when they are flavoured, they go usually go down a treat.

Ang used to have a Standard Panel of teas that she tried to always have on hand. She put a lot of thought into defining it and decided what should go on it. It was a great idea on paper, but in practise has been discovered to not really work as well.

Ang tries her best to make a post on Steepster several times a week. She tends to write her posts in advance in a word doc (The Queue) and posting from there. This, she feels, helps her to maintain regularity and stops her from making five posts in three days and then going three weeks without posting anything at all.

Angrboda is almost always open to swapping. Just ask her. Due to the nature of the queue, however, and the fact that it’s some 24 pages long at the moment, it may take a good while from she receives your parcel and until she actually posts about it.

The Formalities

Contact Angrboda by email: [email protected]
Contact Ang on IM on Google chat

Find Ang on…
Steam: Iarnvidia (Or Angrboda. She changed her display name and now is not certain which one to search for. She uses the same picture though, so she is easily recognised)
Goodreads: Angrboda
Livejournal: See website.
Dreamwidth: Ask her

Bio last updated February 2014





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