757 Tasting Notes

76

Maybe it’s my cold, but I never got any bergamot out of this. I did get a delicious combination of currant berry with vanilla cream though.

The father expressed preference of this Earl over his stale, old Red Rose bag. Too bad for him; I had a whole pot but it was mine. I’m not nice when I’m sick.

Flavors: Berries, Black Currant, Cream, Vanilla

Preparation
200 °F / 93 °C 4 min, 45 sec

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77

Let it be noted that I drank this tea and thought it was alright.

I did love that this is an assam base, and that I didn’t need to to tone it down with milk in order to get the sweet and creamy lemon cake flavours. I’m all congested right now so the fact that I can taste it is impressive. Also, more Game of Thrones/A Song of Ice and Fire series references for the win! Love the pop culture nods, AQ2T.

On a side note- I wish we could remove the broken images on steepster. This tea is pretty.

Flavors: Cake, Frosting, Lemon, Malt, Molasses, Pastries

Preparation
200 °F / 93 °C 2 min, 0 sec 1 tsp 8 OZ / 236 ML

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66

Made this yesterday as a latte and it was actually kind of perfect. I don’t know if the base was coming through more, or if there was just less cinnamon domination going on, but it was incredibly tasty.

The main note was chocolate-nut cream, with hints of malt, raisin, molasses, and cinnamon. I don’t know if that comes close to tasting like rum cake (never had it), but I won’t have a problem drinking up the rest if it tastes like this again.

Flavors: Brown Sugar, Cherry, Chocolate, Malt, Molasses, Nutty, Raisins

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

I had a hard time with that one, but I tried drinking it straight.

CrowKettle

Yeah, I don’t know why it worked out this time with milk; last time it was bordering on unpleasant and hard to finish. Maybe I got lucky or my severe congestion is helping me! :P

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65
drank Zi Mu Dan by Verdant Tea
757 tasting notes

Going with the gongfu method makes this much more palatable, although it will never be a favourite. The jasmine cream candle is toned down but I still find the flavour profile a little “soapy”. Grass, mineral, and citrus-mint like eucalyptus are more apparent in later steeps and add to that clean vibe.

Steep Count: 5

(2016 Harvest)

Flavors: Cream, Eucalyptus, Floral, Grass, Jasmine, Mineral, Rose

Preparation
195 °F / 90 °C 2 tsp 4 OZ / 118 ML

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71

This reminds me of the flavouring found in Red Leaf Tea’s Pumpkin Matcha. I enjoy it but I prefer adding a milk-like substance to “blend it up” some more. The nutmeg and the allspice are on the drier, dusty side of things.

I’ve never mixed genmaicha with milk but will probably give that a shot, although probably with the almond variety; matcha and almond milk tend to make a surprising combo!

Steep Count: 2

I was sick today, so someone brought me a cup of tea for moral support. Turns out they resteeped this for 4min at about 200F. It was WAY better than the first steep last night; the spices weren’t so dusty and there was a note of creaminess. It’s always a novelty when a flavoured tea tastes better second steep!

Flavors: Cloves, Earth, Nutmeg, Pumpkin, Sour, Spices, Toasted Rice, Vanilla

Preparation
180 °F / 82 °C 2 min, 0 sec 1 tsp 8 OZ / 236 ML
teepland

That combination with the almond milk sounds wonderful!

CrowKettle

I have high hopes it will work out! Almond milk should be thin enough for green tea.

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This super floral tea has soft notes of lilac, violet, orchid, and other sweet and mild flowers. Second steep has an aftertaste of mint that I quite enjoy. A tart note crept into the third steep; it has a “fresh” tang that makes me think of rhubarb, with maybe a hint of strawberry. As the cup cools the tart not fades and notes of butter and cream creep in.

Side note to self: don’t start a gongfu session at 10PM. It’s a waste of good tea. Things were just starting to get good too.

Steep Count: 4

(2016 Fall Harvest)

Flavors: Butter, Floral, Mineral, Mint, Orchid, Rhubarb, Strawberry, Violet

Preparation
205 °F / 96 °C 5 tsp 4 OZ / 118 ML
tea-sipper

Love this tea.

CrowKettle

Teavivre “guanyin” 2/14, and I think I’ve already sampled the good stuff. :)

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80
drank Canadian Maple by The Teaguy
757 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?

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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

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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

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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

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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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