757 Tasting Notes

drank Himalaya Chai by Yogi Tea
757 tasting notes

Originally from MissB. Steeped it in hot milk for 10 minutes.

The licorice flavours make this one naturally quite sweet. The cinnamon, ginger and coriander adds to the sweetness while also providing a small fiery kick. There’s also a hint of nutty and zesty notes. It’s quite flavourful but still sits lightly on the tongue.

Flavors: Anise, Cinnamon, Coriander, Fennel, Ginger, Licorice

Preparation
8 min or more

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62

Probably the oldest tea in the cupboard (+6yrs) and regifted to my mother, this tea is finally coming to it’s end. There’s only three more tea bags left!

Initially I found this guy overpowering, but I have to admit it’s grown on me, as has jasmine in general. I sort of wish I could brush my teeth with jasmine. I still would never steep it at the suggested 4min but the tea and I have made some satisfying compromises.

If there were other flavours besides jasmine they have long since faded away or been drowned out.

Flavors: Jasmine

Preparation
170 °F / 76 °C 2 min, 0 sec

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82

Sipdown (25)! The last serving was full of so much delicious apple, cinnamon, and potato dusty bits; who says tea dust can’t be delicious?

Although this isn’t an original, and I still have the more favoured Potato Pancakes & Applesauce, it’s still hard to let go of yet another Butiki tea. Like so many of Stacy’s blends, this concept was so unique and artfully blended. Now that I’m in the twilight hours of my Butiki stash I wish I’d ordered so much more (except I did; I just drank them right away).

Also, this totally held up to aging, especially when compared with my batch of With Open Eyes which is definitely getting tired.

You are missed.

Flavors: Apple, Butter, Cinnamon, Potato, Vegetal

Preparation
180 °F / 82 °C 3 min, 0 sec
Plunkybug

I think I may have one more Butiki tea left, after today’s With Open Eyes….it’s the end of an era from my tea journey. So sad.

CrowKettle

Next time I come over I’ll bring some more With Open Eyes. I still have +2oz left. Right now my biggest Butiki regret is that I didn’t pick up a year supply of Champagne & Rose Cream. What was I thinking?

Plunkybug

Awww, that is so sweet! I somehow don’t think even a year supply of that would have been enough for you. I remember how much you loved it. I have a Raspberry Champagne white if you are interested in trying it. It is surely not the same in any way, but maybe enough to fill the gap a wee bit?

CrowKettle

Next time I’m in town we can swap! :)

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84

The florals are a lot more subdued than I remember them being this time around- possibly due to the two year aging factor. Whatever the cause, the effect makes for an incredibly pleasant cup, while still resulting in a wide bouquet of flavour. I’m positive that lavender and jasmine are undying sensory stimulators; the rose and orange blossom notes are more subtle and act like flavour highlights. The silver needle base adds refreshing elements of bright lemon citrus and cooling cucumber greens.

Steeping this baby is still a touchy subject; 180F is just a tad too much and results in an aftertaste that is reminiscent of biting into an orange rind or chomping down on a bunch of lavender or rosemary (so bitter). I’d strongly recommend keeping the temp below 180F/82C unless you’re a fan of that type of palate cleanser.

The second steep (5min, 175F) is lovely with the jasmine taking on those fruity banana/melon notes. The lavender’s bitter edges are smoothed out. The first steep is tasty but the second is exquisite.

Flavors: Cucumber, Jasmine, Lavender, Lemon, Melon, Orange Blossom, Rose

Preparation
175 °F / 79 °C 4 min, 0 sec

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So it turns out not a single individual in my immediate family cares for these fine chocolatey Chinese black teas. This became more and more apparent as the years went by and all the cupboard’s teas came and went, except for this and Verdant’s Laoshan Black (also, the rooibos). My mother went so far as to call them undrinkable. I’ve merely become indifferent.

Oh, well. Moving on. I guess there’s more for everyone else!

Flavors: Chocolate, Cocoa, Dirt, Malt, Wood

Preparation
200 °F / 93 °C 3 min, 30 sec
gmathis

(I’m part of the everyone else. Fujians are some of my very favorites ;)

ashmanra

Fujian is a favorite for me, too!

Sil

more for meeeeee!

CrowKettle

If I ever come across more of this tea variety I know where to send it to! :P

One day I’ll work on re-figuring my Chinese black tea palette but it’s not going to be this year.

Evol Ving Ness

heheheh, I like how everyone who adores Chinese blacks piped up. Including me.

CrowKettle

They seem to be some of the most loved teas on here, and with good reason! I’ve been craving something like a good Yunnan Dian Hong lately, so maybe I’m not a lost cause yet!

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drank Bourbon Vanilla by Kusmi Tea
757 tasting notes

I think this came by way of OMGsrsly and MissB but that was all the way back in 2015. It’s possibly too heavily flavoured, but I think it smells (and tastes less) close to it’s namesake. Adding milk turns it into a kind of vanilla perfume creamsicle.

Also, it resulted in this mother moment.

Mom: “This is so much better than teabags.”

Me: “But this came in a teabag.”

Mom: “I don’t understand.”

Flavors: Cream, Malt, Vanilla

Preparation
Boiling 3 min, 0 sec

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87

29 teas to go and I caved hard. Currently now on a massive oolong buying spree from any place that carries oolong. Thank you, tax returns.

Anyways, this was yet another giant tin I excavated from the back of the cupboard. It’s probably one of the best rediscoveries, and definitely the only tea I own that I’m grateful to have an abundance of (over 4oz).

Even though I should know better by now, I’m still surprised how much complexity the first sip yields. Tiger Assam is like a particularly dynamic red wine (even when diluted in milk)- it’s also like red wine in that it tastes of grapes and stuff, and drinking it goes to my head in a way that is delightful to me and an annoyance for everyone else in the near vicinity. People don’t judge me as harshly for drinking it though, which is another perk.

Flavors: Caramel, Malt, Oak wood, Raisins, Red Wine, Sweet Potatoes

Preparation
200 °F / 93 °C 4 min, 0 sec
Sil

nice work! go go 29!

Evol Ving Ness

But 29! Wow. At this point, only in my dreams

CrowKettle

I’m now down to 26 but I must tell you I only got to this number through years of self-hate. It’s not worth it, Steepsterites.

Also, it’s not going to last. I now have at least 34 oolong (I feel this isn’t enough) on route to me from all over the world, which I will of course share with Sil because I know how much she loves that kind of tea.

Sil

hahaha omg 34! that WAS a crazy ass order(s)!

CrowKettle

Yeah.. I may have gone overboard a tad. Even in sample sizes they’re not the cheapest of teas :/

Evol Ving Ness

Shopping like a tea lover! Go you!
We feel ya.

Evol Ving Ness

Clearly, the result of the all the self-restraint.

Sil

maybe i’ll catch up to you in numbers! haha

CrowKettle

In total, I have 60 teas on their way (almost all sample sizes), so once they’re all here I’ll probably surpass you.

I was doing so well.

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78
drank Golden Phoenix by Silk Road
757 tasting notes

Oh, man— How this tea takes me was back! Golden Phoenix was one of my first notes on Steepster. I initially thought it was a “green oolong” tea (labelled semi-green), and I had one hell of a time trying to politely convey how strange and off-putting I found it.

Then a couple years back I stumbled upon it again when Bear with Me pointed it out as a favourite “puerh” tea in store. That was a big “Oh” moment.

Now I can drink this with a (somewhat) greater point of reference and can actually say that it’s a pretty decent puerh blend. The citrus cinnamon is still a flavour rollercoaster but the “strange” earthy sweetness that confused younger me is now appreciated.

I could see myself craving this more around the fall/winter transition. It’s warm and soothing with a great contrast between action (cinnamon, citrus zest) and rest (fermented puerh, earth). Now the tea name makes sense!

Flavors: Cinnamon, Earth, Orange, petrichor, Salt, Sugar

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72

This tastes a lot like amaretto. I tend to steep this in the evening, forget about it by my bedside table, then drink it cold the next morning. It’s good that way.

Bear With Me recommended this to me ages ago, and it’s pretty tasty when I’m not drowning in rooibos apathy.

Flavors: Almond, Cherry, Strawberry, Wood

Preparation
200 °F / 93 °C 4 min, 0 sec
Plunkybug

I like this one too. I got it from Bear With Me too, as a sample to see if I liked Janet’s rooibos…he thought I would, as he feels it is better than David’s rooibos. I like the Rainbow and Plum the best, but I am ok with a few other varieties from her (and others).

CrowKettle

If I have to grab a cup of rooibos, I definitely prefer Janet’s blends to the ones from David’s. I agree with Rainbow and Plum being my favourites too :) Didn’t Janet discontinue the Plum though?

Plunkybug

I still have a fair bit of plum left…both really, but I did get extra plum when she mentioned it being discontinued. It’s been a while since I was in last. I remember she was changing suppliers, and was in the middle of that, so I’ve no idea what offerings she has now. I hope to get back there one day soon.

CrowKettle

I still have practically all my plum left too. Maybe a Vic visit is in the future (even if just for Silk Road/Jaga Silk).

Plunkybug

Yes! Let me know!

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87

This dates back to the “new” 52tea’s kickstarter campaign.

The Greater Vancouver region refuses to commit fully to spring weather, so I’ve chosen to ignore it and make a cold brew in sheer spite. It’s also “let go of your hoardings” week in my community and I’ve hoarded two big packs of this, so..

24hrs later: Lime Jello Salad makes a great cold brew and lives up to its name. The combination of marshmallow root and pineapple flavouring somehow make a very convincing creamy lime dessert. I may possibly like this rendition more than the original 52teas but they’re pretty similar!

Flavors: Lime, Marshmallow, Pineapple, Powdered sugar

VariaTEA

I would never have paid any attention to this but you make it sound quite delicious :)

CrowKettle

Yes, this is a solid dessert tea, especially if you’re a fan of marshmallow root and citrus. :)

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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.

White teas, roasted/fired green teas, and the not so roasted green oolong varieties are my favourites.

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

Ingredients/flavours I enjoy (in moderation): anise, butter, caramel, cedar, cream, floral, grapefruit, jasmine, lavender, lemon, 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 combined with stevia sweetener. I’m pretty sure it doesn’t exist.

Location

BC, Lower Mainland

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