Camelia Sinensis

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Recent Tasting Notes


Breweing this way early, could easily use another couple years to lose some of it’s more astringent properties. Pleasant level of soil smell and taste, muted though, more like oak because of its astringency. Clay, old leather, mushroom flavors all present. This would be a good shu to mature, but if you drink it now (2017), brew it short and expect that astringency you get from alkaloid rich herbs like Yellow Dock or Goldenseal.

Flavors: Clay, Earth, Leather, Loam, Oak wood, Resin, Wet Earth

Boiling 0 min, 15 sec 1 tsp 5 OZ / 150 ML

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Freebie sample from one of the Camellia Sinensis orders I’ve placed this year; I think the most recent but honestly I’ve lost track a bit…

- Western; hot/straight
- Very noticeably/clearly astringent
- Not that it’s unpleasant/necessarily TOO much; just very ‘there’ throughout whole sip
- Kind of floral, but in a perfumey and relatively ‘forced’ way
- Rather than a fresh, delicate way like described
- Body is a little more mixed in flavour notes: malt, dry cinnamon chips, stale herbs?
- I know I’m not describing it in a super lovely way…
- But it’s actually not BAD; more so just really mediocre?
- It does hit pretty well all the aspects described by the company though…
- …just not in as positive a light!?

I don’t know… it’s meh.

I guess next time I’ll steep it for less time and see if that softens it in a positive way.

Song Pairing:

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Flavors: Fishy, Fruity, Licorice, Peas

170 °F / 76 °C

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Another sample from Crowkettle this one reminds me more like a green tea than a darjeeling. this has a fruity and vegetal taste to it. Nothing that strikes me as being over the top amazing – ie would need to have this in my cupboard but it was a nice cup. :)

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drank Liu Bao 1980 by Camelia Sinensis
9023 tasting notes

I’ve tried this a couple times now and it just doesn’t work for me whether it’s gonfu or western. To me, THIS is a “dirt” tea. It smells funny and tastes like musty dirt. Since i have zero desire to drink teas i don’t love, this will go in to my swap box for others to try should they desire.

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Man, I did such a good job keeping up with tasting notes while I was on vacation and then I got home and instantly just stopped. So, it’s my first day off now since getting back and I have a whole slew of things to write about. I’m cursing myself and my laziness so much right now.

This was a nice early morning cup; the kind of flavour that’s really smooth and relaxing with a medium bodied flavour. You know, just strong enough to have body/a presence that wakes you up but not full bodied enough to be a slap in the face sort of wake up/jarring. It’s a nice mix of soft roast, nutty notes, wood, honey, and floral elements with a touch of a mineral/vegetal kind of finish. A little green bell pepper-y, in a loose way? Mostly though I think the main flavours here were the honey and wood/oak notes.

It’s an oolong that just screams “nature” overall.

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It kind of bothers me that despite having three cups of this one now, all made very similarly, I’ve yet to be able to produce a consistant/reliable flavour profile…

This morning’s cup was certainly pleasant/delightful but again just very unlike what I remember past cups tasting like! Light to medium bodied, this was very smooth with the sweetness of honey or fresh peaches, with a soft floral body and a touch of a roasty/woody element, with a finish that reminded me of puffed wheat!

Like, elements of that line up with the company’s description, and with what I’ve experienced from past cups but not the overall profile. It’s quite irritating, despite being tasty. I feel like I just HAVE to be more critical of this tea because of that. So, lowering the rating…

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- I’d forgotten I’ve tried this one before! It seems very different from the last time…
- Just based on skimming the old tasting note; that is
- More roasty/toasted in flavour
- Has a bit of a peppery/spicy finish to it
- Body is sweeter; more like honey and rye?
- I suppose it does have some floral undertones
- And a woody quality though, like in the company description

I did enjoy this one initially, but just looking at the old tasting note it definitely raises a few flags for me just how wildly different these two infusions were considering they were both no frills Western style infusions…

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So, since I’m living at my mom’s house now I’ve got a different tea set up than when I was at the condo. I actually kind of like this one better too – all my tea stuff is here in my room, including my kettle and mugs/teapots. I have water access literally right across the hall so I just fill the kettle when I need water, and I can make whatever I want in here.

That said, I can also easily bring a tin of tea upstairs too and make something there in the kitchen because my mom’s tea set up is there complete with her kettle and an assortment of infusing options.

Which is the long winded way of saying, I made this cuppa while snuggled in bed with my sister watching some That 70s Show – very convenient and relaxing!

- Sweet floral top notes and hints of cane sugar/honey and fresh fruit
- Like the sweetness of a ripe Gala apple?
- More mild vegetal body notes; crisp, clean, and sweet overall
- Finish is very lightly astringent, but pleasantly so
- Very refreshing/clean profile overall with pleasant natural sweetness

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So glad I was able to get some of this in a swap with someone because I have eye balled this tea for awhile.

From the sight of the broken tea I was already happy. Dark and light green mixed in with some purple and almost yellow hue. The first steep was kind of odd so I went on to the next. A few steeps in and I was tasting an interesting mixture of a roasted dancong and purple yaoba. This is a highly complex tea with a lingering astringent fruity taste. Still on the end of needing to breathe a bit, but I think this is still fantastic right now. I’m not much of the sour pucker taste that comes with the astringent notes however this is just something I really enjoyed. Highly recommended and I will probably grab a cake around June because I’m curious how something like this will age.

I’m guessing it’ll be a candy apple tea by 2019


I have a sample of the 2013 I think in a crock, aging experiment for red stoneware.

Liquid Proust

I really liked this. I wonder if the tang disapears

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Nice and delicate tea with intense flavors. Lively with long lasting notes. Prepared on the strong side it reminds me of some yellow teas. Slight astringency that is really nice and keeps the tea alive.

Flavors: Almond, Bok Choy, Marine, Melon, Peas

175 °F / 79 °C 0 min, 30 sec 4 g 3 OZ / 80 ML

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A lovely green tea from China. Mildly astringent and with a slight roasted note in the first infusion, and pleasantly sweet in the second one. Vegetal throughout.

First infusion – 30 min. @ 70 deg. in flask

Second infusion – 2+ hours @ boiling in flask

160 °F / 71 °C 8 min or more 5 g 32 OZ / 955 ML

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I don’t do these types of teas and so I have been brewing this for all the guests along the way this holiday season who were anti caffeine. It is crowd pleasing for sure with the hibiscus and minty freshness and the citrusy anise tones hitting the bittersweet buttons to give a most refreshing herbal tea. My only drawback is that it’s too strong if over-brewed, to the point of discarding and starting over so faites attention.

Flavors: Anise, Citrusy, Hibiscus, Mint

Boiling 2 min, 0 sec 2 tsp 8 OZ / 236 ML

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