820 Tasting Notes

80
drank Canadian Maple by The Teaguy
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

Preparation
200 °F / 93 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML
ashmanra

Mmmmmmm, maple!

Evol Ving Ness

Malt and a good maple! Could things get any better?

Login or sign up to leave a comment.

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

Preparation
200 °F / 93 °C 4 min, 15 sec 1 tsp 8 OZ / 236 ML

Login or sign up to leave a comment.

86

Today this tastes a little like root beer. Huh. It’s a whole of lot of vanilla and a lot less bergamot than usual. It’s still lovely though- just not what I was expecting!

Flavors: Bergamot, Cream, Root Beer, Vanilla

Preparation
200 °F / 93 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML

Login or sign up to leave a comment.

80

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

Preparation
180 °F / 82 °C 2 min, 45 sec 1 tsp 8 OZ / 236 ML

Login or sign up to leave a comment.

76

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

Preparation
180 °F / 82 °C 2 min, 30 sec 2 tsp 8 OZ / 236 ML

Login or sign up to leave a comment.

88

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

(2016 Harvest)

Flavors: Butter, Cherry, Coconut, Floral, Grass, Vanilla

Preparation
195 °F / 90 °C 3 min, 45 sec 1 tsp 8 OZ / 236 ML

Login or sign up to leave a comment.

75

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

Preparation
195 °F / 90 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML
Evol Ving Ness

This one sounds like a winner.

Roswell Strange

I really enjoyed this one too!

Login or sign up to leave a comment.

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

Preparation
190 °F / 87 °C 5 min, 0 sec 2 tsp 10 OZ / 295 ML
Evol Ving Ness

This one is a favourite! When it is good, it is stellar!

Fjellrev

This is totally a star blend from them! I just wish it tasted as good as it smelled.

Evol Ving Ness

Sometimes it does.

CrowKettle

Ha! Evol, you make me want to pick up more, despite my meh feelings towards chocolate cherry and coffee things! I totally agree it’s a star blend though; it’s such a great flavour pairing.

I think a few of the AQ2T blends have inconsistency factors that can pay off with a bit of dedication. Like Jasmine Shortbread- the one time I got shortbread it was amazing and people were fighting over the pot, but usually it steeped as a decent jasmine tea.

Evol Ving Ness

I’m not quite sure why that it, but I agree. There have also been times that I was kaboom overpowered by the flavourings in two fairly recent blends, the names of which don’t come to mind though most everyone was raving in favour. IDGI. Can’t comment on the Jasmine Shortbread as I haven’t tried it.

CrowKettle

It’s also hard to judge consistency with the sample sizes, with 1-2 servings. Especially when the blend in question has a lot of bulky ingredients; the right thing to do would be to give them a “second chance” :P

Evol Ving Ness

yes, there’s that too.

Login or sign up to leave a comment.

76
drank Toasted Marshmallow by 52teas
820 tasting notes

Sipdown (88)!

Bumping this up a bit because of the delicious toasted marshmallow smell.

Flavors: Toasty, Vanilla, Wood

Preparation
180 °F / 82 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML

Login or sign up to leave a comment.

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

Preparation
200 °F / 93 °C 4 min, 0 sec 1 tsp 8 OZ / 236 ML

Login or sign up to leave a comment.

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.

White teas, roasted/fired green teas, and the not so roasted green oolong varieties are my favourites. I enjoy the odd shu puerh too.

Currently looking for the most buttery and sweet green oolong I can find.

Ingredients/flavours I enjoy (in moderation): anise, butter, caramel, cedar, cream, grapefruit, jasmine, lavender, lemon, lilac, lime, maple, marshmallow leaves, melon, mint, orchid, pine, rice, rose, vanilla.

Ingredients/flavours I tend to dislike: apple, cocoa nibs, licorice, marine, peach, stevia

Subjective Rating System 2.0:

91-100: My absolute favourite tea. Will impulsively buy and hoard like a dragon.

86-90: A favourite tea. May have quality flaws that I choose to ignore.

76-85: 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

Following These People

Moderator Tools

Mark as Spammer