757 Tasting Notes

86

Maybe it’s because I steeped it in the same cup that I had my Sticky Rice Oolong hours ago, but today this is coming across with the full force of almond shortbread. It literally tastes like a biscuit you’d eat along side tea.

The first time I made this up the jasmine was stronger. The pecans and green base also combined in a way that enforced a marine/seaweed note. I steeped a pot up twice last time, so I clearly liked it, but I love it this time. My mother loves it too, which is a big success!

Oh, finicky flavoured green teas- you make rating and reordering difficult.

Flavors: Almond, Butter, Cookie, Honeysuckle, Jasmine, Marine

Preparation
170 °F / 76 °C 3 min, 0 sec

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96

Pure goodness in a cup. This tea is the sole reason I placed an order with What-Cha in the first place; It’s amazing when I can pick up my old Butiki favourites elsewhere!

People have written some awesome notes on this tea already, so I won’t go into too much detail here. This tea has a stimulating mix of sweet (honey, caramel, lemon) and savoury (malt, sourdough, sweet potatoes). It’s pretty special and I totally recommend it to people, especially those who think white tea is a one trick pony. The Rhino has some surprising black tea characteristics.

Steep Count: 5

(2017 Harvest)

Flavors: Caramel, Lemon, Malt, Molasses, Sweet Potatoes

Preparation
195 °F / 90 °C 2 min, 30 sec

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84

This is probably one of the nicest peach teas I’ve ever had; I’m a big fan of the actual fruit but peach flavouring tends to fall flat with me. The Yunnan black tea base is cocoa-like with a peppery nip, and pairs interestingly with the peach flavouring and the star anise.

It’s a really soothing cup, and I wish I could channel some of that to my parents, who are in month three of home renovations and at wit’s end. The worker messed up badly with the tile laying in their en-suite shower (and won’t own up to it). Now they are looking at having someone else redo it, which is incredibly depressing and frustrating.

Steep Count: 2

Flavors: Anise, Chocolate, Cocoa, Peach

Preparation
200 °F / 93 °C 3 min, 0 sec 1 tsp 6 OZ / 177 ML
Evol Ving Ness

The nightmare of paying someone gazillions of dollars to invade your house for months on end and do their job poorly. Yep.

CrowKettle

That unfortunately sums it up :/

Kittenna

This is definitely one of the best peach teas I’ve had. Not only is the peach delicious, the base is flavourful too. Mmmm.

We’re looking at some heavy-duty renos in the near future… it’s scary to hear stories like that, but it happens far too often. Sympathies to your parents :(

CrowKettle

The base is lovely. I possibly loved the second steep more, which is novel for a flavoured tea! :)

Thanks. I hope your future reno goes nothing like my parents’ situation. I know it can be a challenge even in the best of circumstances.

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94

This one’s a beauty and right up my alley. This silver oolong has a profile that I adore in white, green, and some Darjeeling teas. The flavour is a touch floral, which is carried through in the aroma, with a strong “muscatel” presence (flowery, grapey, citrus, fruity, sweet). Even with the tangy citrus notes, It’s a pretty smooth, almost silky, cup.

I’m only on steep two but I can see myself drinking this all day and night; this is yet another offering from Watch-Cha teas to give me that compulsion. Only downside is now I don’t want to drink my flavoured dessert teas. The natural flavours in these are fantastic enough, and I can actually taste tea!

Steep Count: 4

(2016 Harvest)

Flavors: Citrus Zest, Grapefruit, Hay, Honeydew, Muscatel, Orange Blossom

Preparation
175 °F / 79 °C 0 min, 45 sec 2 tsp 8 OZ / 236 ML

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80

This was included as a free sample in my order.

This made a nice cup of fruity dessert tea, and seems like a possible alternative for Vicky’s Spongecake from Bluebird Tea Co; I have a soft spot for that tea. I can taste cherry, raspberry, cream, and frosting. The darjeeling base pokes through a tad, but it isn’t overly memorable or intrusive on first impression.

Flavors: Cake, Cherry, Cream, Raspberry

Preparation
190 °F / 87 °C 3 min, 0 sec

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90

Something in this room smells like popcorn and butter. Now I want food.”- Dad

This may be the beginning of a beautiful relationship. Steeped, the cup can be smelled a room away, and I can control my father’s desire to make popcorn with it.

I accidentally steeped the first two cups at too hot a temperature (95C/204F) and it’s not as good. Don’t do that.

Steep Count: 4

(2016 fall harvest)

Flavors: Butter, Cream, Rice

Preparation
200 °F / 93 °C 1 min, 0 sec
Evol Ving Ness

This sounds lovely.

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76

It’s sweet. It’s floral. It’s alright.

I’ve never met an osmanthus flower in person so I can’t vouch for them.

Had this both in western and gongfu style and it consistently tastes the same.

(2016 harvest)

Flavors: Floral, Honeysuckle, Sweet

Preparation
180 °F / 82 °C 2 min, 15 sec
gmathis

I’ve had osmanthus tea before and I think you nailed it with the honeysuckle description.

CrowKettle

Oh, good. It has pretty distinctive flavouring, but I have pretty poor “flower palate”

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88

I picked this tea up at random and had to look up Shan Lin Xi later to figure out what it was all about (I’m an oolong noob). I wish Camellia Sinensis provided a little more info than the bare-bones spiel about this being a high-altitude Taiwanese oolong, but I’m willing to forgive them because it’s delicious.

First steep (3min) tastes like vanilla-coconut with a long sweet finish. There’s some floral oolong action going on, with a little butter.

Second steep (1min) introduces a berry element. The finish that’s exceptionally fruity, reminiscent of a cherry sundae. It’s vibrant and lingering, and has me questioning my tongue.

Third steep mellows things out. The long finish is sweet vanilla cream. Ice cream in a cup.

Steep count: 5

(2016 Harvest)

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

Preparation
195 °F / 90 °C 1 min, 30 sec 1 tsp 6 OZ / 177 ML

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66

Made this as a latte.

The prevailing flavours this round are cherries, raisins and something like brown sugar. It’s pleasant but I was expecting more “oomph” based on the dry leaf aroma, which is incredibly syrupy.

Will play around with the steeping parameters next time to see if I can get more out of it!

Flavors: Brown Sugar, Cherry, Raisins

Preparation
200 °F / 93 °C 5 min, 15 sec 1 tsp 7 OZ / 207 ML

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76

I don’t think I’ll ever be a fan of red rooibos, but this one tastes alright! I don’t even experience the usual exponential dread at the idea of drinking it. Huzzah!

Tastes of stonefruits, sleep, non-imposing roobios. I tend to chug it down before going to bed so I haven’t noted the subtitles, but I like it.

Too bad it was discontinued, but I’m glad I got the chance to try it (over and over again, because I bought the biggest pouch ever). Thanks for the great recommendation OMGsrsly, Bear With Me, and Plunkybug!

Flavors: Earth, Stonefruits

Preparation
205 °F / 96 °C 4 min, 0 sec 1 tsp 1 OZ / 29 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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