820 Tasting Notes
A good everyday drinker, this maple tea hits all the sweet spots with an air of causality. The flavouring is tamer than the last maple tea I had, but that doesn’t mean it’s subtle; I don’t think that’s possible with maple syrup. It’s slightly buttery as well.
The unassuming black base is more of a malty prop for the delicious maple syrup than it is a key player. However, it still has enough going for it to stay relevant when milk is added to the equation.
This tea was the biggest winner with my mother today, who stole my cup and then used up the rest of the pot for her to-go mug.
Tea sample provided by The Teaguy. Thank you!
Flavors: Butter, Malt, Maple Syrup
My cup smells like chocolate caramel nut praline, with maybe a hint of salt, and it’s the best thing ever. Today, the aroma even matches the taste, which wasn’t the case the other night! While it was enjoyable yesterday, in the way of generic chocolate-nut teas, it wasn’t quite at this level of awesome.
The main flavours I’m picking up are chocolate and hazelnut- so essentially nutella. The pecans become more prevalent as I sip through the cup too. Caramel is secondary and comes in waves of gooey goodness.
This has made the room smell incredible. Now I don’t want to leave.
Steep Count: 2
Flavors: Caramel, Chocolate, Hazelnut, Nutty, Pecan
This is much sweeter and softer than the Organic Bai Hao (White Downy) Green Tea I finished up yesterday. Gentle notes of soft grass, spinach, beans and flowers are like a clean balm. It’s a refreshing cuppa in the afternoon sun (starting to get hot). I’m starting to get a sore throat, so smooth, mellow and fresh is ideal right now!
This is the kind of green tea I give newbies who believe straight greens are all bitter and yuck. It’s not all bad!
Steep Count: 2
(2017 Spring Harvest)
Tea sample provided by Teavivre. Thank you!
Flavors: Beany, Floral, Seaweed, Spinach, Sweet, warm grass
This nutty and grass-sweet is a beauty to see. The image here doesn’t quite do the trick of conveying all the brilliant shades of silver-green long leaves piled together. The lush sweet and nutty scent is also absent; my nose interprets the aroma as nori with sesame oil.
If my lovebird was still alive, he’d try and be all over this with beak and talon, due to the taste and smell of hot millet. That stuff is the catnip of the granivorous bird world. Sweet and nutty grasses are mainly what I get out of this. When I western steeped it today a corn note became apparent as well.
I personally find there to be a bit of a bitter edge to this tea as well, much like actual grass grains. It really came out during a haphazard gongfu session; it reminded me of a less endearing version of Nepal Silver Oolong (What-Cha), which has distinct floral and orange-citrus notes.
Steep Count: 3
(2017 Spring Harvest)
Tea sample provided by Teavivre. Thanks for the chance to try this!
Flavors: Corn Husk, Floral, Grain, Grass, Hay, Nuts, Seaweed, Sweet
Gulping up sweet coconut-butter goodness, with a dash of berries, before running off to yoga. The coco-cherry sundae is readily apparent today, but it still has yet to replicate that long sweet finish I got from the first time I drank this.
Still not sure how to rate this, because not every cup is as amazing as today’s or the last time I posted a note, but I’m leaning towards good things!
Steep Count: 4
Flavors: Butter, Cherry, Coconut, Floral, Grass, Vanilla
My nose is currently glued to my cup because floral vanilla caramel drops. It’s oolong heaven. First steep is floral cream, with a dash of something richer lightly sprinkled with nutmeg to finish. The heavy cream notes and “seasonings” make this tea feel filling.
Second steep smells like butter, and reminding me vaguely of cookie dough! Cream notes are dominant but a light caramel note is starting to creep into the profile at the end of the sip. The nippy nutmeg also remains. Yep! It’s like cookie dough without the sweetness (pastry dough?). My silly brain is trying to convince me I taste flour now.
The third steep has a floral-sweet aroma of honeysuckle. The floral note carries over to the taste, where it flows into the cream and the ever-present nutmeg and gives a strong impression of almond milk. The finished cup leaves a lingering sensation of mint freshness. This is where I cut it though; there’s only so much raw pastry dough, nutmeg, and cream I can drink this late in the evening!
All in all, not a bad first foray into Si Ji Chun/ Four Seasons Oolong!
Steep Count: 3
(2016 Winter Harvest)
Flavors: Almond, Caramel, Cream, Floral, Honeysuckle, Milk, Nutmeg
I’m not a big fan of the individual base teas, chocolate cherry combos, or coffee in general, but even I can get behind this one a little. The Quilan oolong and hojicha both provide the ideal roasty, earth-chocolate blend on which to build those lovely chocolate cherry coffee flavours.
My favourite aspect hands down is the aroma: dry leaf, wet leaf, and liquid. It has the best cherry smell ever, mixed in with some succulent chicory chocolate.
It also went well with or without milk. Now I just have to see if it resteeps well, and that will be a wrap!
Flavors: Cherry, Chocolate, Espresso, Roasted, Wood
The first time I had this I got one big orange slice and no chocolate. It tasted like juicy-sweet marmalade with astringent malt.
Today I have no orange slice and a lot of chocolate. Now it tastes like one of those chocolate Christmas oranges, especially after I added milk. Sweet tangerine notes to finish.
I’m not the biggest fan of marmalade or orange chocolate, but anyone who is shouldn’t hesitate to give this tea a chance. The malty raisin-rose assam/nilgiri blend makes the tea even fancier and gives it a rounder profile.
Flavors: Chocolate, Jam, Malt, Orange, Rose