624 Tasting Notes


I got a sample collection from Beautiful Taiwan Tea company and they sent a sample marked “Raw Pu-erh” with no details. Based on their website and how the tea looks, I think this is the one. Strange that they didn’t provide more details on the package.

I brewed up gongfu this afternoon and found this tea pleasant enough. Brewed at 90C. It was a bit weak compared to some other young sheng’s I’ve had. That can be a good thing or bad thing depending on what everyone wants. I didn’t mind but missed the stronger apricot notes. They were there but not very prominent. It had a freshness to it closer to a green tea, a slight sweetness , & only very slight bitterness. Overall, a nice light sheng.

Flavors: Apricot, Sweet

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drank Granny's Cake by RiverTea
624 tasting notes

Really enjoyed this tea today. I can see why Christina loves this tea. Thanks for the sample Christina.

I just brewed it up in a mug today. Dry it smells so good- like a cake , but I’ve had many flavoured teas that smell great and fall short in taste. Not this one. It reminded me of my aunt’s homemade spicy molasses cookies. It was a little bit like a date bread too. The anise brought a nice sweet dimension to it. Maybe the raisins added that too. All the spices blended together nicely but what stood out was the chocolate, vanilla, cardamom, & cloves.

I am pretty sensitive to any added flavourings but was able to enjoy the whole cup with no problem. It really took me back to my aunt’s great baking. What a great cup!

Flavors: Anise, Cake, Cardamon, Molasses, Spicy, Sweet, Vanilla

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This was a really interesting tea. The leaves look pretty dark and when brewed they turn a dark brown. I didn’t use quite enough leaves so the first infusion was a bit light. I could taste the typical hay I get from whites and and honey sweetness.

The instructions said after a couple of gongful sessions ( I did one in the mug only) to boil the leaves in 1 litre of water until the water was red. I did this ( except I used a bit less water since I had less leaves) and the first cup from that tea was excellent.

It was much more robust than the first cup. It actually brewed up almost as dark as a ripe puerh. I still got the hay and honey notes but added to it this time was sweet dates and an earthiness. Yum! That was the best cup. Once the leaves sat in the water too long the tea just became too earthy and I couldn’t pick up the other notes as much.

Definitely an interesting tea.

Flavors: Dates, Earth, Hay, Honey

200 °F / 93 °C

thats interesting! I wonder if other teas you can do that


I would think they would get bitter. This one didn’t but there might be other puerhs that can take being boiled in water.

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Christina gave me a sample of this tea and it’s taken me ages to try it out. It was only because the brewing instructions were a bit different than normal but not difficult by any means. I would just have the kettle heating already when picking out a tea so it meant I never got around to this one.

The leaves looked really strange. Big and fuzzy white/green. Big fat fuzzy white/green stems too. I could smell sage.

Brewed it up and was relieved the sage was not as strong as I thought it would be. Quite mild with a sweet honey taste to it. It has a similarity to Honeysuckle.

Of course it wasn’t such a good tasting tea I would have to have it again. That’s mostly the way with a lot of herbals. They are fairly pleasant to drink but not super tasty. I just drink them for the health benefits. This one looks like it has a few health benefits too.

Thanks for the sample Christina. Glad I got to try this one out.

Flavors: Honey, Sage

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Enjoying this one this afternoon.

The dry leaves look so unusual for a white. Long dark think spindly leaves with a white stripe on each.

It brews up bold for a white tea. Maybe because it looks like a black tea? Or looks something like the moonlight teas. It’s malty with sweet caramel notes. There’s the typical hay I usually get from most whites. Also a bit of fruitiness.

Loved this one but it reminds me of some of my moonlight teas so it’s nothing that I haven’t had before.

Flavors: Caramel, Fruity, Hay, Malt

195 °F / 90 °C 2 min, 0 sec 1 tsp 8 OZ / 236 ML

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Brewed this tea gongfu this afternoon. Who would have thought that roasted cedar would make such a good addition with a blend but Brenden has used it a few times successfully.

The cedar in this tea gives it that evergreen feel and taste. The chai flavours are nicely balanced. I pick up cinnamon and cardamom a bit more than the others. Thank goodness ginger is toned down since I am not a fan of ginger. Overall, it’s blended nicely so that it doesn’t overpower the buttery flavour of the oolong. I also pick up a hint of mint on the finish of the sip.

It’s a really nice tea to have on a cold day as the spices are really warming.

Flavors: Butter, Cardamon, Cedar, Cinnamon, Mint

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This is from a sample Christina sent to me. It didn’t look like the type of tea I would choose but I gave it a try this morning.

This tea surprised me. Long dark spindly leaves. The dry leaves had a slight fruity , raisin smell to them. Brewed 2 min at 95C. Pulled out the infuser and what? Green leaves from black tea? Yep, the leaves when infused turned green.

This is not a bold black but it has loads of flavour. Very fruity with a bit of malt. There a slight buttery base in it too. It’s a little like the moonlight teas. It’s just so mild and tasty. So much fruity flavour!

I don’t often reach for blacks. I have to be in the mood for them but this one is one of those blacks that seems to be a bit of a crossover from the lighter teas. I really love this one! I see it’s from Capital Teas and I’ve never ordered from them before. That means Capital Teas may be on my order lists in the future (once I’ve sipped down my teas to a reasonable level.)

Thanks Christina for this one!

Flavors: Butter, Fruity, Malt, Raisins

205 °F / 96 °C 2 min, 0 sec 1 tsp 8 OZ / 236 ML

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I have so many samples. Not sure where this one came from.

The dry leaves looked almost like a roasted oolong instead of a green and were long and spindly instead of rolled.

Brewed at 90 C for 1 min. Instantly it was all floral. Floral aroma. Floral in the taste. This sample may be a year old or more. If this tea is this good now, I wonder how good it was when it was really fresh?

There was a slight buttery taste and silky feel to this tea too. I checked out the website and read that if you want this tea more buttery to brew it at higher temperatures. At 90C it’s more floral. A really versatile tea!

Flavors: Butter, Floral

190 °F / 87 °C 1 min, 0 sec 1 tsp 8 OZ / 236 ML

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One of my old samples of tea I am working on sipping down. I am on my 5th steep (or somewhere around there) and it’s been pretty consistent. This tea hasn’t really been stored properly since it’s a sample so it probably hasn’t aged much.

I found it slightly sweet with a bit of bitterness. There’s also a bit a fruitiness. More in the earlier steeps but still pretty consistent. I haven’t noticed too much caffeine or buzz from it; which is a good thing. I guess it all depends on what you want in a tea; and how you feel at that time of day.

Flavors: Bitter, Fruity, Sweet

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This tea was horrible. Over smoked and even though I could smell chocolate in the dry leaf I couldn’t pick it up in the brewed. I did a second brewing just to see if the chocolate notes would come out more and the smoked taste would die down. The smoked taste was lighter but still no chocolate.

I threw both cups out. I got plenty of tea in my cupboard without wasting time on a tea I don’t like.

195 °F / 90 °C 2 min, 0 sec 1 tsp 8 OZ / 236 ML

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Green teas are my favourite teas but I also enjoy: white, some herbal,rooibos, raw pu’erh, light oolongs, a little bit of black , and a little bit of ripe pu’erh. I have moved away from artificial flavourings and there’s hardly anything left in my cabinet with artificial flavouring or colours. It is mostly straight teas or tea blends.


Ontario , Canada

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