885 Tasting Notes
This tea smells and tastes like a confectionery store (also Mainstreet Disneyland, aka ice cream central) and I’m 100% ok with that.
There isn’t much of camellia sinensis about this sweet and sugary dessert tea but it fulfills a need. Sometimes something sweet and rich is necessary to prevent eating that whole pint of Ben & Jerry’s or equivalent. I’ve been on a cardamom binge for a while now so this tea satisfies the cravings in ways that my favourite plain teas don’t.
I’m coming to the Cardamom French Toast Latte party a little late but.. better late than never, right?
Flavors: Brown Sugar, Cake, Cardamon, Cinnamon, Coriander, Lemon Zest, Pancake Syrup
I did terrible unspeakable things to this tea in order to drink it. Maybe I’ll revisit roasted oolong later in life… For now, the roasted flavour is too much for me, even with a thorough rinse and dumping the first handful of steeps. I’m sorry XD
Flavors: Citrus, Floral, Honey, Nutty, Roasted Barley
I had this iced as a tea to go and all I can say is I’m glad I didn’t pick up any? It has all of the desired bright red berry/hibiscus/rhubarb notes but something about the second half the sip comes across as musty to me (I think this is it trying to be creamy). C’est la vie.
Flavors: Hibiscus, Mango, Rhubarb
Tea & Paper Nook used to be SOKO Tea house, and is located in Port Moody, BC. It’s a pretty cute set up but there is no way to order online; their selection isn’t online to reference either but the SOKO steepster catalogue here is still accurate if limited.
With Vancouver-based Zen Tea gone, and Golden Moon so hard to get across the border, this is the quickest and most reliable way to get my coconut oolong fix. This blend looks and tastes on par with Golden Moon’s Coconut Pouchong oolong, with thin, twisted green leaves and a creamy floral coconut taste. It fills a void.
Steep Count: 2
Flavors: Coconut, Cream, Floral, Grass
I tried to make it last, but I polished this one off in no time. I guess it’s strawberry lemonade season?
The basil was a nice touch to this refreshingly juicy tea- it came out a little more strongly when I steeped it in hot water, as opposed to overnight steeping it in cold water, but it didn’t dominate like basil is want to do. Although, if it ever did become too much I likely wouldn’t have noticed since cooking with basil is a current trend at this house (may the little herb growing in garden survive a month longer and grow some new, less chewed, leaves).
Anyways, this one was neat. Would order again.
Flavors: Citrus Fruits, Herbs, Strawberry, Vegetal
I’m on my second last cup of this and I can now see the light at the end of the tunnel. The matcha-like grassiness of the last few sessions has actually grown on me a little but I’ve still never resteeped it more than twice. Oh, well! There are other amazing teas out there!
Steep Count: 2
Flavors: Cream, Floral, Grass, Jasmine, Lime, Mineral, Powdered sugar, Vegetal
“Banana Cream Pie without the pie crust” lives up to expectations. Good times.
Steep Count: 2
Due to the nature of the bai mu dan and my brain, I taste something kind of like a blueberry milkshake on the second steep. The banana has toned it back a little from the first steep, letting the tea base (fruity flowers) and vanilla cream flavouring shine (hence blueberries and milkshake).
Flavors: banana, Cream, Custard, Fruit Tree Flowers, Vanilla
I love that the maple isn’t overpowering- just a nice highlight to the roasty and grassy matcha genmaicha! There’s a hint of something boozy going on too.
I still prefer my original Marshmallow Treat but this was a fun rendition that particularly pleased the mother.
Flavors: Grass, Maple Syrup, Marshmallow, Toasted Rice
Out of all the green tea samples I got from Teabento this one is probably the most distinctive from the others. As an assamese plant grown in Lao Cai, Vietnam (northern/China border), this tea has a profile reminiscent of a sheng puerh. Rich mushroom, string bean and other veggie notes provide an intriguing spectrum of sweet, sour and smoky. It’s a smooth cup, and a lot less nippy than some of the younger shengs in their early steeps. I still get a bit of smoky-sweet cedar woodchips though, which is something I associate with my limited exposure to sheng puerh.
I’m steeping this one western style with a 1min steep to start. I’m using a cup that I originally steeped the last of What-cha’s rose oolong in and I think it’s adding some creamy, floral (and possibly berry) notes to the profile (they’re a nice addition but not helpful when trying to discern an already complex tea).
Will do a gongfu steep next time! This tea deserves it.
Flavors: Cedar, Green Beans, Mushrooms, Smoke, Sour, Sweet, Vegetables, Vegetal