2271 Tasting Notes

I bought several teas from SBT on their sale and plan to get more if some of my favorite flavors are still in stock. I was trying to one to see if I wanted more or if I should explore other flavors.

I made two steeps and combined them, adding enough water to make a full gallon of tea. Since this is the South and some of my peeps dig it, I added one and a half cups sugar. (This is half the amount my mother added to sweet tea per gallon.) I obeyed the instructions and never let it go beyond the three minute mark.

It is quite good, but it doesn’t taste like Mountain Dew to me. It is instead a nicely flavored black tea that is very refreshing, with hints of lime and lemon. The base is fantastic, as always.

My favorites are still Razzleberry and Earl Grey Iced, with Pink Lemonade Iced Tea coming in as a solid flavored tea to keep on hand that everyone likes. I wouldn’t mind having lots of this, but it doesn’t make fireworks for me. Great stuff, but not making me drool. The favorite two bring a tear to my eye…

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Oh. My. Goodness.

I only bought one? Heading over to SBT to buy more now!

Strawberry. Real strawberry. Like you cut up strawberries, added sugar, let them sit a while and then puréed them and poured them in a glass of sweet tea. Somebody please stop me from drinking the whole gallon at once…

ETA: Alas! Out of stock! Weeping sounds…

Maddy Barone

Geez, from your review I was ready to head over there myself! LOL

Evol Ving Ness

What is sbt?


Southern Boy Teas, owned by Frank former owner of 52teas

Evol Ving Ness

Ah, thank you, ashmanra. So, is it an old one by 52teas from the time of Frank, or is it a new one made by Frank under SBT label now?


This was a new one from SBT.

Evol Ving Ness

Thank you for clarifying.

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drank Earl Grey by Nina's Paris
2271 tasting notes

This is my favorite Earl Grey, at least back when it had a Keemun base. They changed it to a Ceylon base, which KS loves, but I prefer this one, the Keemun. I have been hoarding it since I know I can’t get it anymore.

I was proud of myself for getting my cupboard down to 123…and then found a bunch of tea I hadn’t added. And my samples are not included in that. Ah well, first world problems.

I had my morning oatmeal, – home rolled, not that nasty stuff from the store – and after breakfast shared a pot of tea with youngest as we read aloud together. I LOVE reading books aloud together. We are reading the Barker and Llewelyn series that GMathis recommended.

The Keemun base sets off bergamot so much better to me. Lemony Ceylon plus sour citrus? No! Ah, but the deep and dusky cocoa tongue-scraping Keemun with a little bergamot floating above…nice.

After which I went outside and tore down half a chicken coop and remade it, chased chicks, skinned my knuckle, and came the closest I have ever been to full on heat exhaustion, resulting in a short stay on the cold bathroom tile floor drinking water and waiting for the nausea to pass so I could cool off enough to go out and finish the pen. By then, I didn’t care if those little chicks live or die. If they don’t appreciate my labor and near death enough to stay inside the bloody coop, then they deserve to get eaten. (No, I don’t really mean it. But I felt really really bad. Heat index over 100F.)


Glad you are OK. In this heat those chicken’s eggs about fry themselves. So at least you got that going for you.

I have never heard of any one in this century rolling there own oats. Of course I don’t get out much. Where do you get them and what is involved?

Stay hydrated and cool!


KS: I have a Swedish Electrolux Kitchen Assistent (sic) and it has an optional oat flaking attachment. Think of Kitchenaid with all their additions. We buy huge bags of grains that we use, and for the oats you just put them in a small hopper and go through and are pressed. They are chewier when you cook them, somewhere between steel cut oats and Quaker Old-Fashioned Oats.

We have a separate mill for grinding our grain into flour, though I think the Assistent has an attachment for doing that, too, but I already had my NutriMill. We grind hard red wheat for cookies, hard white for bread, Kamut for waffles, soft white for cakes and pastries, and mixtures of different grains for some other things. For instance, French bread may have a mix of hard and soft white. Chocolate chip cookies get hard red but sugar cookies get hard white. :)


That sounds like a tough day!

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I am so happy to be back to drinking most teas. I still have a lot of heartburn now and then but sixteen years on proton pump inhibitors isn’t going to be easy to overcome. I am committed to making it work.

I made egg fu yung again tonight because chickens are ridiculous and they cracked three of the eggs they laid today. They insisted on getting in the only nest box that did NOT have straw in it to lay their eggs and sat on each other and acted like toddlers in general. As long as the crack is superficial and the inner membrane is intact, the egg is okay to eat as long as you do so quickly because it will lose moisture quickly.

Asian food means green tea usually, but I saw this sample first and since it was handy I tossed it to hubby to make. Wow, I am glad he made this one because it was FANTASTIC.

With the food, I couldn’t help but notice how powerful the floral taste of this tea was, but there was enough mineral taste to make it pair awesomely. This is not a dark oolong, or a roast-y oolong. It is light and green-ish and sweet and smooth. And milky! There is a creamy smoothness to this that gives it lots of body.

I am seriously loving this tea tonight.


I had no idea you had chickens. :)


Fjellrev: Yes, I have been a chicken lady for just over three years now! We do not have a rooster because we live in a city neighborhood, but our backyard is very private and it has been safe enough for them to wander freely. I had a broody hen who raised several babies last year that were sneaked under her at night. She let me down this year and didn’t accept the two I gave her, so I am having to raise them myself. Fortunately, it is difficult and it is so hot here I don’t even have to put them under a brooding lamp.

Do you have chickens as well?


Definitely understand what you mean. I always ask for light oolongs here in China after a heavy dim sum lunch with friends in the weekend. The light and floral flavor is just perfect, and it helps me digest.


Teasenz: I want to go to a dim sum place! We don’t have any here in my town, but there are plenty not far from here where my eldest children live.

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drank Lapsang Souchong by Zen Tea
2271 tasting notes

I know I have reviewed this before. We are on our third tin of it, yet it isn’t even showing up in my cupboard. Maybe a steepster glitch?

Anyway, I haven’t had much tea lately because the rebound reflux came back with a vengeance and was destroying my esophagus. Today went well, though, so I took a chance. Home flaked oats with maple syrup for breakfast and water to drink, apple slices and Gouda and home baked bread with butter for lunch.

Youngest and I were reading a detective novel (thank you, GMathis, we now have five of the Barker and Llewelyn series!) and a gentlemen’s club was described as having the scent of exotic spices and pipe tobacco. I struck an incense match and made a pot of Lapsang to go with the story so we could enhance the feeling of being right there with them.

Oh my goodness, this is why I have bought three tins of this in less than a year. The liquor is pretty pale but the flavor is oh so good. This is a bacon-y sort of Lapsang if you dare to dip anything in it, a sweet smoke flavor. Good golly it was good, and we made two pots. Finished the novel, too, and the ending was quite satisfying. The dog lived, Mr. Llewelyn recovers, and the bad guy dies without anybody having to knock him off.


You should try some shou at night. It has worked wonders on my reflux.

Daylon R Thomas

I think that you probably know this, but Lapsang Souchang was Shelock’s tea of choice.


mrmopar: I was drinking cold Puerh and cold chamomile when I first started this and I need to make more and have it handy. For the first week or two it was the only tea I could drink without feeling the burn. Other teas burned even when I just thought about them. Thanks for the reminder. I will get a pitcher made!

Daylon: Indeed, we were aware! I very nearly ordered a new batch of Baker Street Blend and Black Dragon from Upton last night, but then I reminded myself that we are trying to get the cupboard DOWN, not up! But I expect we will be getting some soon. I often buy it in the fall when school starts back for youngest, who lives on the stuff.


Drinking shou puerh as it’s the least ‘raw’ of all teas. Perhaps rinsing it twice and steeping it at hot as possible helps as well.


Teasenz: we are definitely going to increase our consumption of shou pu!

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I had a craving for Chinese food tonight, or what passes for it around here. I know it isn’t really authentic. Since hubby had to go in to work because of an emergency (thunderstorm downdrafts brought trees down and crushed seven cars at the military base) I decided to just make some egg fu yung and noodles at home instead of going out.

I used my little eight ounce pot and made three steeps of this in all, though it would have kept going for more. I used only half the sample pack. I didn’t read the instructions because I CBA to go get my reading glasses. I made it at 175F and was very loose with my timing as well.

No matter, because it came out fantastic anyway. I saw olive oil used as a descriptor at the top of the page, took another sip of this last cup, and I totally get that. This is a pale tea in color but not in flavor. It is delish, and really can be adapted easily. Want a little bite for an after dinner tea? Hotter temp and more time. Want something sweet and smooth but with a veggie edge? Make it at 175F and give it about three minutes western style or less gong fu.

Good stuff and went great with my supper. A bit of chocolate now and I will be right as rain and set for the night.

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I have had these beautiful tins on display in my secretary desk and realized I was letting it get old. Almost three years old now, I think! Time to drink them up.

I completely forgot what was in this tea and decided to make a really nice batch of sweet iced tea with it. I saw Afternoon Blend and immediately thought of Chinese black with Darjeeling. I made two gallons. Yes, two gallons. It will be gone very soon because it is hot as blazes here and in the South we survive that by drinking glass after glass of tea.

Hubby loves it, and prefers it to plain black tea and to the Apricot Black I made last. I was surprised when I tasted it and pulled out the tin and saw the jasmine and bergamot listed. At this point and in this huge amount, they are more subtle but it is seriously great.

Stay cool, all.

Evol Ving Ness

Hot as blazes, heh.

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drank Tanabata Matcha by Red Leaf Tea
2271 tasting notes

I have been missing having a bowl of matcha each day. Somehow I just haven’t made time for it. I am trying to stay off Prilosec, and that is going okay I suppose. I still have a lot of heartburn from the rebound effect but I am combating with as many milder measures as I can.

Red Leaf Tea posted a really neat video on Facebook today about how they make matcha and bamboo whisks and it reminded me how much I miss my afternoon bowl.

(I am also trying to get off blood pressure medicine and it has actually been almost too low lately. I am guessing the reflux meds left me magnesium deficient and caused high BP and now it is getting better. My doctor always my tea was raising my heart rate and blood pressure. Today proved him right.)

I made a double sized bowl of matcha today because I haven’t had it in so long and also wanted to see how it changed my blood pressure. It was really relaxing. I took a break, turned on some spa music, meditated, and sipped my tea. It was as good as I remembered. This is one of the smoothest I have tried and not at all bitter.

My BP did go up – I checked it before and after, so I will counter that by trying to exercise more around tea time. Exercise always brings it down and both tea and exercise are good for me, so win-win.


I saw that video too, it was so cool!

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drank Blueberry Fruit Tea by Teavivre
2271 tasting notes

Several reviewers found this to be sour, but I did not. I think I know why.

I made it by package directions, but I poured the first steep into a jar with some sugar and set it aside to cool. I resteeped and added part of the second steep to the jar to top it up, put it in the fridge, and poured the remaining part of the unsweetened resteep into my cup. I drank that cup hot.

I really liked it. Even with sugar added it is a far cry better for me than soda or KoolAid aand such, and it hits the spot on these hot summer days. Our forecast shows two days of 97F followed by five of 100F then two more of 98F. One forecast even gave us 101F for a couple of days.

I plan to sit in the a/c sipping cold tea and eating cold eclair pie as much as possible. Stay cool, y’all. I plan to try this with honey, too.


Sounds like a yummy plan. :)

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I received these wonderful samples from Teavivre, made notes on several, and then set the others aside because I was going off of proton pump inhibitors and was afraid green tea might be a trigger for stomach discomfort in the midst of rebound reflux. I shouldn’t have been afraid of this one. It is as smooth and sweet as can be and wouldn’t hurt a fly.

We had it with our meal of veggie lomein and orange chicken and it was a bit covered up. Now, long after the meal, I am sipping the tea that remained in the tetsubin and find it mild and soothing, sweet and slightly mineral. There is a hint of soft flower – orchid, maybe? Not overly vegetal, light and sweet and smooth without astringency.

The brewing parameters have changed since I had this four years ago but this is even softer. Excellent tea for stepping back into greens as I start eating and drinking more like normal again!

Thank you, Teavivre, for the wonderful samples!

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I am a music teacher, tutor, and former homeschool mom (25 years!) who started drinking loose leaf tea about eight years ago! My daughters and I have tea every day, and we are frequently joined by my students or friends for “tea time.” Now my hubby joins us, too. His tastes have evolved from Tetley with milk and sugar to mostly unadorned greens and oolongs.

We have learned so much history, geography, and culture in this journey.

I am also reviewing for Sororitea Sisters now!

My avatar is a mole in a teacup! Long story…


North Carolina

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