757 Tasting Notes

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

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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

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78

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!

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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.

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76
drank Toasted Marshmallow by 52teas
757 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

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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

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80

Taken with 2% milk.

The ceylon base is on the bright and astringent side, but, wow, that flavouring swamps it the best it can! The syrup oozes into my nostrils and down my throat, while pumpkin spices catch on the tongue.

I don’t necessarily get pancakes, but their is something extremely dessert-like to the finish; it reminds me of cupcakes and fall candles.

This isn’t as high a priority repurchase as other AQ2T teas but it will definitely find its way into my shopping cart come end of summer/early fall.

Flavors: Baked Bread, Butter, Cinnamon, Clove, Maple Syrup, Pumpkin

Preparation
200 °F / 93 °C 3 min, 15 sec 1 tsp 8 OZ / 236 ML

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87
drank Jin Guanyin by Verdant Tea
757 tasting notes

After the last three Verdant oolong offerings, this one’s a real treat! Now this is something I’d order again.

If you’re planning to drink this tea I advise not to be like me and pair it with strong foods, like sharp cheddar, balsamic vinegar, or salmon burgers. The first steep is lilac butter, and while it does feel “fat thick” it’s still a delicate flavour profile.

Second and third steep offer lighter floral notes, with a touch of cream gaining ground on that butter note. Lingering aftertaste reminds me of an uncooked plantain, or soaked rice; it’s subtly starchy, and creamy-sweet from it.

Fourth steep smells of spiced flowers and lime fruit. There are a lot of things going on that I can’t pinpoint so I will sum it up as “floral fruit juice cream.” It’s like eating mango-flavoured tofu desserts (texture), while walking through a flower garden and sniffing all the violets.

Fifth steep is starting to get tired, so we’ll call it quits here.

Steep Count: 5 (x2)

I was drinking a gongfu cup (180-190F, 15sec), alongside a less impressive western style (185-190F, 3min) cup, which I didn’t make a note of here. It was generally flatter than the gongfu method, but the third steep was distinctly citrus-lime; the added cream and malt notes made me think of key lime pie.

(2016 Fall Harvest)

Flavors: Butter, Cream, Floral, Lime, Malt, Mango, Rice, Violet

Preparation
190 °F / 87 °C 4 g 4 OZ / 118 ML
Daylon R Thomas

Definitely up my alley then

Evol Ving Ness

mmm, I’m thinking wow too.

CrowKettle

It’s good, especially if you like tieguanyin varieties! I found my steeping preferences for it yet though; it’s so light.

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90

I noticed today that I’m coming near to the end of my packet here. I drink this guy a lot, and want to gush about it endlessly (much to the concern and confusion of friends and fam), so I guess it was to be expected. Still disappointed that this oolong isn’t self-replenishing

The weather here was gorgeous today, so I took this to go with me for a long walk along the beach, and then enjoyed some extra steeps in the afternoon on the patio. Practically perfect.

There isn’t much more to add about this tea that I haven’t said elsewhere. I do love that when the oolong unfurls, the leaves are a Frankensteinian assortment of colours (dark vibrant green, pale green). It’s like they are the scraps of unwanted oolong leftovers that have been baptized and reborn in sticky rice glory. How can you not love them?

Steep Count: 3

A small fly drowned in my third cup, and it was the tea tragedy of the month.

(2016 fall harvest)

Flavors: Butter, Cream, Rice, Vegetal

Preparation
195 °F / 90 °C 1 min, 30 sec 1 tsp 8 OZ / 236 ML
tea-sipper

Oooo… this one sounds magic.

Roswell Strange

LOVE this one.

Evol Ving Ness

Still disappointed that this oolong isn’t self-replenishing

Sipdowns would be even trickier. Hope to try this one one day.

CrowKettle

Evol, I’ve already put some a side for you so I don’t accidentally drink it all. :)

Evol Ving Ness

Ooooh, bless you and your progeny and your tea stashes, CrowKettle. :)

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86

I think this may become my staple Cream Grey; it all depends on if I can find another one or two offerings that warrant placing orders with Camellia Sinensis. It’s definitely a cheaper and more naturally scented specimen than my long favourite from David’s Tea, which is more dessert-like but also more artificially “sour”.

This is my go to morning tea when I want to combine the indulgent and the traditional.. and also a splash of milk. I just have to remember to be frugal with my teaspoon serving because this bergamot has a lot of personality; although, that’s part of what makes it so decadent.

Flavors: Bergamot, Cream, Pepper, Vanilla

Preparation
200 °F / 93 °C 3 min, 0 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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