189 Tasting Notes


Aroma when Dry: Bright, Minty, nutty, slightly sweet
After water is first poured: Minty, bright, slightly chewy
At end of steep: minty, foresty. Hints of vanilla and orange.
Tea liquor:
At end of steep: light, delicate green
Staple? Yes, stocked up on bags this year, will look next into loose leaf.
Time of day preferred: Any, especially good for alertness.
first notes: slight spice, orange, and cinnamon, then clove. Mint and vanilla close
As it cools? Tea opens up quite a bit Mint and Orange become more noticeable, spices blend more evenly.
Additives used (milk, honey, sugar etc)? No
Lingers? Yes, orange and clove, mellow hints of mintyness close.
Would like to try chilled sometime

190 °F / 87 °C 3 min, 0 sec

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Bagged (discontinued) Will restock in loose leaf
Aroma when Dry: Bright, floral

After water is first poured: soft floral, soft minty notes
At end of steep: hinted at velvety minty floral
Tea liquor:
At end of steep: very light grass green
Staple? Yes.
Time of day preferred: Any, especially when I need to decompress quickly
first notes: dual rose with minty undercurrent. White tea notes and mint open towards the end.
As it cools? All the notes open up, none get aggressive.
Additives used (milk, honey, sugar etc)? No
Lingers? Yes, all notes without overt sweetness, the mint staying longest,tea “drys”

190 °F / 87 °C 4 min, 0 sec

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Aroma when Dry: Deep Lemon, Hot Ginger crisp, spicy
After water is first poured: Bright citrus, tangy, not sour moderate spice, hint of the blackberry notes.
At end of steep: warm citrus and blackberry balanced tangy notes hints of spice.
Tea liquor:
At end of steep: almost clear
Staple? Yes. My Go to lemon ginger blend.
Time of day preferred: Morning, afternoon.
first notes: warm lemon, mild sweetness from blackberry and linden. Tang that is unobtrusive. Very balanced ginger undercurrent.
As it cools? Ginger surfaces more, as does the blackberry (without any greater sweet quality). Lemon mellows greatly.
Additives used (milk, honey, sugar etc)? No
Lingers? Slightly, the lemon relaxing into ginger and blackberry notes.

190 °F / 87 °C 6 min, 0 sec

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Aroma when Dry: Fresh, foresty, herbal strong basil tones deep woods earthy
After water is first poured: bright, crisp orange notes surface
At end of steep: loamy, muddy, woody
Tea liquor: redish earth brown
Staple? No, but want to test loose leaf as well.
Time of day preferred: Morning
first notes: Basil is strong, finishing with hints of mint and orange layering in.
As it cools? Notes open up, tea gets leafy, lightens greatly and deepen. Orangeness dissipates in the balance.
Additives used (milk, honey, sugar etc)? No
Lingers? Yes, the basil notes settle in.

190 °F / 87 °C 6 min, 0 sec

basil mint Pu-Erh ! sounds absolutely foresty !

Kasumi no Chajin

It is, and not as minty as one might think.


Yeah I would want more mint to balance it out. Especially since basil is such a strong herb.

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Aroma when Dry: Herby, short notes. Can notice the lemon texture of the melissa and also mint distinctly.
After water is first poured: Sour, herby, fresh, slightly chewy.
At end of steep: herby, woody
Tea liquor:
At end of steep: bright woody green
Staple? Likey, looking into loose leaf option next.
Time of day preferred: Morning, afternoon
first notes: slightly floral, not sweet. Balanced herbal
As it cools?. Herby texture deepens, floral “sweetness” dissipates slightly
Additives used (milk, honey, sugar etc)? No
Lingers? Yes, hints of the chewyness, slightly woodsy texture over the floral. No bitterness.

190 °F / 87 °C 4 min, 30 sec

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Aroma when Dry: Bright, fresh, woodsy, powder sweet (western)
After water is first poured: woody, fresh, slightly sweet
At end of steep: mellow and crisp, slight spearmint and lighter vanilla notes

Staple? Yes, stocked up for the year on bags but will look into the loose leaf next year.
Time of day preferred: evening
first notes: general fresh mintyness
As it cools? Notes open up, layer and brighten. The blend deepens,Green tea starts to become noticeable, as are the individual mints. Ginger is faint, but present and there is a bite after a while.
Additives used (milk, honey, sugar etc)? No.
Lingers? Yes, with a clear, slight warmth, closing on spearmint and wintergreen notes.
Is good at room temperature,
Want to try chilled sometime.

190 °F / 87 °C 5 min, 0 sec

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Aroma when Dry: Bright, balanced spicy, with a creaminess
After water is first poured: creamy, sweet, slight spice
At end of steep: smooth creamy spice/sweet evening out.

Staple? Yes, might stock up on some more for the year– unsure as of yet, as it is weaker, and milder then I make when I do stovetop chai.

Time of day preferred: Afternoon, evening
first notes: sweet, light, creamy, velvety and mild. Can taste cinnamon, slight ginger. No bitterness from the black.
As it cools? notes blend, but the cardamom and black tea surface a bit more, bringing in a bolder hint of bite.
Additives used (milk, honey, sugar etc)? A few oz of steamed milk, and half a teaspoon of raw sugar
Lingers? Yes, velvet and creaminess stay, but the spice disappears quickly.

190 °F / 87 °C 5 min, 30 sec

Its good how you explain the tasting. Lots of new thing to learn here.

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drank happy new year by HYLEYS
189 tasting notes

Appearance: black, noticeable chunks of fruit
Aroma when Dry: Very sour, fruity, bitter
After water is first poured: sweet, powdery
At end of steep: sour
Tea liquor:
At end of steep: range/green ish
Staple? No
Time of day preferred: Unsure, first tasting.
first notes: Sour, flat
As it cools? notes flatten more.
Additives used (milk, honey, sugar etc)? No.
Lingers? Yes, hibiscus and orange surface.

195 °F / 90 °C 4 min, 0 sec

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drank Joy by Tazo
189 tasting notes

Aroma when Dry: Fruity, slightly sour, can not make out individual teas, or I do not know enough on how to read them.
After water is first poured: buttery, fruity.
At end of steep: buttered fruit?
Tea liquor: light brown,
At end of steep: reddens slightly
Staple? No
Time of day preferred: Unsure, first tasting.
first notes: slight bite, taste of mild, grassy black, likely due to the blend
As it cools? starts to get complex, notes competing for attention
Additives used (milk, honey, sugar etc)? No
Lingers? Yes, bitter, slightly sour aftertaste

190 °F / 87 °C 4 min, 0 sec

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Aroma when Dry: Vanilla Mint Frosted cake
After water is first poured: Vanilla mint Powdered sugar
At end of steep: Frosted Vanilla
Tea liquor:
At first: light green
At end of steep: same.

Staple? Yes, seasonal, and I got a few extra this year
Time of day preferred: Early evening
first notes: Aromatic Fresh, very Light, moderately sweet (western) hits first, then mint close behind, trailing hints of cinnamon and mint
As it cools? Notes open, even out, loose the cake frosting heavy qualities, candy cane quality starts to beckon, light and crisp.
Additives used (milk, honey, sugar etc)? No
Lingers? Delightfully so, leaving candy cane fresh notes clearly hanging inside one’s mouth, no bitterness, but palatable with each breath between sips.

190 °F / 87 °C 4 min, 0 sec

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Drink your tea slowly and reverently,
As if it is the axis on which the whole earth revolves
Slowly, evenly without rushing toward the future.
Live the actual moment.
Only this moment is life.

-Thich Nhat Hanh

If man has no tea in him, he is incapable of understanding truth and beauty.” ~Japanese Proverb

Tea is a cup of life.” ~Author Unknown

Tea is liquid wisdom.” ~Anonymous

tea leaves
tea loves
loves tea
lives tea
leaves tea?

~Uniek Swain

You can never get a cup of tea large enough or a book long enough to suit me.” ~C.S. Lewis

Divinity is a smile or a tear drop; or yes, even a cup of fresh green tea.
-Chinese Author unknown

Tea…is a religion of the art of life.” ~Okakura

I am Chajin. A 98% Loose leaf gentleman.

When in practice, and with access to loose leaf tea, I drink tea daily. With Loose leaf, often I will stay with the same tea for 2-3 days. With Teabags I flit around between kinds a bit more, though if I am restricted to only teabags due to any kind of lack of access, I often reduce my tea to a few a week, get bored easily, and as a supertaster I am very sensitive to quality.

Being of Japanese, English, French, Welsh heritage(Southern, Texas),I have had a lifetime’s experience in true teas, in one way or another. Growing up, my mother’s cupboard was rarely without a daily go-to quality genmaicha, and a matcha for cooking. My father loves blacks, and his mother was never without a box of Red Rose Tea. My Aunt and Uncle usually had Greens,Pouchongs and Oolongs around the house. Due to location and accessibility issues, I have gravitated towards bagged tea recently, but grateful to find more options opening up for me, and it is a relief to restructure my loose leaf stash!

I think of Teas as friends…exploring new relationships, deepening established ones…having a strong circle of solid support to stand alongside you through life…I have found some of these kinds of relationships with individual teas, I am hoping to find/build more along my journey courting my current circle of acquaintances, and not get sidetracked by frivolous dalliances flirting too long with a newcomer along the way.
(Due to this point of view, I will often taste a tea at least twice before fully evaluating enough even for a first rating.)

I drink true teas, and tisanes. Among Tea,
I love my Japanese Greens, and more recently love exploring whites and oolongs, and want to rediscover Pouchongs. Mixed results so far with pu-erh and also blacks, but use blacks for chai, as well as medicinally. Limited exposure to (Chinese)red teas, but interested. No experience with yellow or purple teas.

Among herbal and floral notes, my favorites are (Seaweed) Kombucha, Mints, Ginger, Honeysuckle,Yuzu, Jasmine, Lavender, and Rose.
After all this time, I still understand unflavored Matcha, jasmine or rose fragrance in tea to be a sweet tea.

The flavors I Treasure in my Tea are the Classics/Orthodox blends, I gravitate most towards the layered and nuanced teas.
Of those I always return to Scented and “Plain”…while I do enjoy some classic flavored tea also. I feel strongly that life is to short to drink bad tea.

Ingredients you will not find in my tea stash: 1. Stevia, 2. rooibos (red or green), 3. Fermented kombucha, or more accurately, kōcha kinoko.
I am attempting to avoid any artificial flavors as well.

My permanent stash consists of mostly varieties, teas I know I enjoy at any temperature( at least 1-2 each of Houjicha, Genmaicha, Sencha, Moroccan or other Green tea/Mint Blend, Thai blend, Silk Oolong, Jasmine, Chai, and White, Matcha, Darjeeling Black..

Ginger, Lychee, Lavender, Mint, Rose, Rosehips, Hibiscus, Mugicha, and Japanese Konbu-cha (both plain, and Ume flavors) and Yuzu are among the tisanes/blends ideally in residence) I chose based on overall quality as well as how a tea’s flavor and texture holds up over various temperatures(as in can it cool and keep my interest?).
I try not to be too brand loyal, in case of discontinuance, or lack of common availability.(Of course I do have my further favorites, but I try to find a few qualifying faves to rotate through.)
I have a small collection of tea ware, collect some lines of Wade Rose Tea figurines.

Rating Legend:

100 = What I will restock first and most likely always have on hand

90-99 = Where is the Tea IV again? Soul Nourishing Teas I never want to be without.

79-90 = Daily Drinker Teas, comfort teas must haves.

66-78 = Specialty stash. Seasonal must haves, Medicinals, Teas that I love that are too expensive/rare to qualify for unrestrained consumption, or that I have to “be in the mood for”

65-50 = Acceptable, 2nd choice brands or types of of my staple kinds of tea, teas that may need reconsideration.

30-49 = Will drink if only tea around. Won’t buy personally.

48-20 = Might finish a tasting cup…For Research only.

20-1 = Why am I drinking this?….Just…NO.

1= also often a tea where the smell of it, dry, or brewed makes my physically react badly, before tasting

Rated, but No tasting note?
I have tried it prior to joining, and rated from memory. If it is in my stash, or something that got a high enough rating to revisit, I will get to an update with a formal tasting note as well. OR: The first smell or sip made me ill enough, I did not proceed with the tasting.

Favorite Companies So far:
Butiki Teas
Nature’s Tea Leaf
The Persimmon Tree
Steven Smith Teamaker
Japanese Green Tea Shops
Mellow Monk
Blue Lotus Chai
Red Leaf Tea
the minimalism of tea

“Tea is a an act complete in its simplicity.

When I drink tea, there is only me, and the tea.

The rest of the world dissolves.

There are no worries about the future.

No dwelling on past mistakes.

Tea is simple: loose-leaf tea, hot pure water, a cup.

I inhale the scent, tiny delicate pieces of the tea floating above the cup.

I drink the tea, the essence of the leaves becoming a part of me.

I am informed by the tea, changed.

This is the act of life, in one pure moment, and in this act the truth of the world suddenly becomes revealed: all the complexity, pain, drama of life is a pretense, invented in our minds for no good purpose.

There is only the tea, and me, converging."

Thich Nhat Hanh: Tea Ceremony


Oregon, USA

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