891 Tasting Notes

80
drank Chocolate Panda by Silk Road
891 tasting notes

I’ve had this a few times over the years, and remember when Silk Road first started selling but apparently I never made a tea note? Huh. This is what happens when you only drink your tisanes and rooibos right before bed!

I generally don’t like cocoa or chocolate in my teas; I find it adds a powdery/chalky texture that I associate with stale candy bars. While that vibe doesn’t go away here I find the mint and anise clean it up a bit, preventing the Chocolate Panda from becoming the Muddy Trash Panda. The vanilla swings the mint into peppermint or chocolate mint territory.

I think when I first bought this years ago I thought it would be a creamy chocolate rooibos, but it’s more of a herbal palate cleanser, which isn’t a bad thing! I’m appreciating it more this time around.

Flavors: Anise, Chocolate, Peppermint, Vanilla

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drank Jasmine Oasis by Silk Road
891 tasting notes

Dropped by Silk Road on a ridiculously short cruise ship pit stop in Victoria, BC. I wasn’t planning on buying tea but once I started walking up Government Street my feet just led me to that Fisgard Intersection on autopilot. And then there I was.

When I used to go to school here a few years ago I’d blow all my money in this store; it’s not that their teas are amazingballs but the shop has this Atmosphere, you know? The kind that makes you feel relaxed, clean, and ready to empty your wallet on jasmine teas you don’t need.

The use of Dai Bai (green) leaf means this tea is incredibly light and subtle, and probably not the best tea to try after eating a Donair. I’m having a hard time picking up notes besides the lovely jasmine, which isn’t sickeningly strong to begin with like in some jasmine blends. I want to say the tea base has a cucumber note? Possibly melon? Maybe some subtle notes of savoury-sweet pandan..

I’ll have to revisit it when my mouth isn’t a big garlic hummus bulb!

Flavors: Cucumber, Floral, Jasmine, Sweet, warm grass

Preparation
175 °F / 79 °C 0 min, 45 sec

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87

This may be the oldest loose leaf in my cupboard: potentially back from 2013?

It has made its way to my work cupboard, where I thought it was working quite well as a brisk wakeup cup, right until my sister brought me back a fresh TFGOP Assam and.. yeah, this one needs to be finished up!

Flavors: Astringent, Malt, Raisins

Preparation
205 °F / 96 °C 3 min, 0 sec

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93
drank Jiri Horse by teabento
891 tasting notes

This is another sad sipdown. Earlier mornings and the most basic of basic kettles has suddenly turned me into a black tea enthusiast..

Also this tea is just ridiculously forgiving and resteepable. You only need to steep it for 45s to get good flavour, but forget about it for 30 minutes and it still comes out tasting like hot malty cocoa water.

Flavors: Chocolate, Cocoa, Malt

Preparation
205 °F / 96 °C 0 min, 45 sec
Leafhopper

This tea is impossible to mess up. Wish I had more!

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95

Sipdown :(

Hopefully, I’ll get the chance to order more in 2019. I don’t necessarily drink it often, but it’s one of the teas I reach for when I can’t decide which style or variety I want (why not both a black and a white tea?). The Rhino is a secret saviour for the indecisive.

(2017 Harvest)

Flavors: Hay, Lemon, Malt, Molasses, Sweet Potatoes

Preparation
195 °F / 90 °C 2 min, 30 sec

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drank Da Dan by Verdant Tea
891 tasting notes

Hello, Steepster- I hope everyone is well! I have not been drinking a lot of noteworthy tea lately, but I miss you all- so here’s a sipdown salutation for a tea I thought would never leave my cupboard! Goodbye, Da Dan.

I got a job as a legal admin assistant at a law firm recently and haven’t found my tea drinking stride there yet. If I drink tea at work it’s my super old, no-fuss black tea (or Jiri Horse, omg). If I drink tea at home it’s my Milk Oolong (because I deserve it) alongside a random tea I want to finish off. The tea situation is sad and sparse, and will continue to be so until 2019. Bear with me until my decluttering/saving mindset has dispersed!

(2016 harvest)

Flavors: Floral

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80

No temperature variant kettle at the office means lots of black tea. The Cardamom French Toast has found its niche (although I prefer not adding milk to my office tea so who knows how long it will last).

Flavors: Brown Sugar, Cardamon, Cinnamon

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80

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

Preparation
Boiling 5 min, 0 sec 1 tsp 12 OZ / 354 ML

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Sipdown!

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

boychik

Have you tried other roasted oolong? There are diff level of roasts. 3 roast is very drinkable and after couple years is smooooooth

CrowKettle

Yeah, I’ve tried various types of roasts levels although never mindfully; Teavivre and Verdant have thrown me a few samples here and there. I think I’ve had bad luck with them; maybe I’ll learn to enjoy them one day.

boychik

I’ve had some wonderful Taiwanese roasted oolong and yancha. Let me know if you need any recs

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60

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

Preparation
Iced

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Profile

Bio

I started my Steepster loose leaf adventure back in 2012. I can’t say I’m completely new anymore, but I still view oolong as a magical, extraterrestrial creature that unfurls in water.

Ingredients/flavours I tend to dislike or stay away from: apple, cocoa nibs, marine, peach, stevia, dairy products

Subjective Rating System 2.0:

90-100: My absolute favourite tea. Will impulsively buy and hoard like a dragon.

85-89: A favourite tea. May have quality flaws that I choose to ignore.

76-84: A lovely tea, maybe of high quality or masterful blending, but not one I’m likely to order again.

70-75: Enjoyable, but I may have few minor problems with quality, consistency, ingredient chemistry and/or personal preferences.

50-69: Quality, consistency, blending, or personal preference problems are apparent, but I wouldn’t pass up a cup.

11-49: Varying levels of undrinkable tea. I don’t give a lot of these ratings out, since I tend to grab teas I know will appeal to me.

1-10: Nightmare tea from the chaos realms. This is last year’s low-grade bancha mixed with rancid coconut, stale cocoa nibs, over-enthusiastic hibiscus, and stevia sweetener. I’m pretty sure it doesn’t exist.

Location

BC, Lower Mainland

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