655 Tasting Notes

90

Oh, man. Finding this buried in the very back of my cupboard was the tea drinker’s equivalent of striking gold. Practically untouched, this incredibly smooth and creamy puerh has remained hidden from me for over three years. That fourth short steep is glorious (thank you, tea gods).

And now it’s all gone.

At least my faith in delicious tea is restored (booo, rancid coconut rooibos infested cupboard).

Flavors: Bamboo, Cream, Mushrooms

Preparation
200 °F / 93 °C

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95

I think this tea may be my bank account’s kryptonite.

This probably would appeal to lovers of 52tea’s Graveyard Mist and that ilk. Otherwise, I can see how this would come across as toothpaste to some (lots of spearmint, minimal vanilla).

Flavors: Anise, Cedar, Pepper, Spearmint, Vanilla

Preparation
180 °F / 82 °C 3 min, 45 sec
OMGsrsly

It is toothpaste, but it’s really interesting toothpaste.

CrowKettle

Dynamic, hot toothpaste. Apparently I’m a big fan.

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72

Smells amazing, tastes alright. Mate saves my bacon again. Must steep conservatively to avoid stirring the hibiscus dragon of despair.

It’s been a while since I had a mate or guayusa around the house. This long hiatus has made me realize that it’s essential for basic functions after sleep deprivation.

This was a Christmas gift from a friend who claimed to have chosen it based on the merit of smell alone (she doesn’t like or know a lot about tea). I’m glad I can show her how much I appreciate it by having it with me whenever we meet up in the morning.

Flavors: Earth, Hibiscus, Lemon, Raspberry

Rosehips

The hibiscus dragon of despair! I know that beast.

CrowKettle

It’s a surprisingly common beast.

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75

For years, when rummaging through my cupboard I kept passing this sample up. I guess I still haven’t recovered from my years of overexposure to cinnamon at David’s Tea (also it’s rooibos, which is synonymous for boring).

It’s too bad I skipped over this tea’s golden years of freshness because it’s actually well balanced (for a rooibos). The sweet-spice of cinnamon only plays as supporting role to the tangy orange peel . The flavour profile is up there for comfort, along with awesome things like mulled wine and hot apple cider.

Flavors: Cinnamon, Orange Zest

Preparation
200 °F / 93 °C 4 min, 30 sec

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83

We’re getting there (down to 44 teas)!

This was such a good find in Ho Chi Minh City/Saigon and I will miss it’s “toasted coconut rice with a dash of pineapple” profile. I should have sent this out people but I got greedy- and no one else likes green tea, right? It appears impossible to buy this brand outside of Hanoi and Ho Chi Minh City, which is one of the saddest tea related things I’ve seen this year.

Until next time, delicious Vietnamese tea.

Preparation
180 °F / 82 °C 2 min, 30 sec

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I’m sad that blends are no longer a thing Verdant Tea does, but this last batch wasn’t as delicious as it’s earlier renditions anyways (read: cardboard dirt cocoa). Mourning over a degraded product is complicated.

Er.. I’m ready for some new tea in my tired cupboard (full of tired, old tea) but I’m withholding until I’m down to 15 teas or so (wish me luck).

Indigobloom

wow 15!! good luck

Sil

you can do it!

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85

Ok, I have a hard time telling the difference from WP Ambrosia, Elderwood, and Golden Orchid. All three have luxurious black tea bases with fine quality vanilla. If I was to hazard a comparison I would say GO is on the lighter, dessert side of the spectrum (chocolate, honey) whereas Elderwood has a darker, earthier profile with a subtle peppered flare.

Yep, not a sommalier. I guess the most important part is I would order all three again if/when I have the means! The next time I go with WP I may even check out the actual tea types before blindly ordering.

Flavors: Earth, Pepper, Vanilla, Wood

Preparation
200 °F / 93 °C 3 min, 0 sec

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85

I finished this a couple days ago without ceremony, which is disgraceful.

It tastes of rich dark wood, ripened cherries, and heady vanilla. It also reminds me of cream soda, with less sugar. Needless to say, it’s on the reorder list for when I’m fabulously rich or the Canadian dollar isn’t so terrible- whichever comes first!

Flavors: Dark Wood, Overripe Cherries, Vanilla

Preparation
200 °F / 93 °C 3 min, 0 sec

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45
drank Buddha's Blend by DAVIDsTEA
655 tasting notes

From the 2015 Advent calendar.

I’m surprised this tea is still around, especially considering how finicky it is. The suggested steeping perimeters usually result in a bitter-sour cup- maybe people like their green/white blends that way? The hibiscus doesn’t help with this either.

At it’s best it can taste of jasmine candies, fuzzy peaches, and bubblegum, which I do kind of find appealing.

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82

Apparently I finished this off today. I’m blaming the terrible jet lag for not remember anything about it besides being comforting and providing much needed caffeine. It also paired well with takeout yesterday, which was possibly Shezuan food. Eating was a foggy ordeal too.

Anyways, I’m disappointed with myself. Fingers crossed that I don’t wake up at 12am and stay up for the rest of the night. Why has traveling back west been so difficult lately? :/

Flavors: Cream, Earth, Mushrooms

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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 green oolong varieties are my favourites.

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

Ratings:

95-100: A Personal Favourite; I’m never without this tea.

90-94: Great! I’ll try to keep a small amount around.

80-89: Enjoyable; I may buy more at some point.

70-79: Nice, but not something I’d drink often. I may have a few problems with it.

50-69: Something about this tea falls flat for me. Still drinkable.

30-49: This isn’t a particularly pleasant cup.

1-29: …

Location

BC, Canada

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