Camellia Sinensis

Edit Company

Recent Tasting Notes

84

I bought this as a sample at the tea festival, and I’m quite glad I did!
Very nice. Smooth, pungent, and a great balance. The roasted flavour adds a nice contrast to the mild seaweed vegetal notes. I wouldn’t go for this if you’re looking for a “fresh” tasting sencha, as the roastedness made it less so, but not in a lovely muted sort of way that reminds me of a gentle sea breeze. I’d buy it again, no question

Evol Ving Ness

Our festival? If so, I’d say that we generally did very well there.

Indigobloom

Hehe I’ll say!! I bought this one for fifty cents! :P

Login or sign up to leave a comment.

drank Toufen 1963 by Camellia Sinensis
208 tasting notes

Thanks, unnamed tea trader, for sending me this sample. I found this tea really interesting. It is older than me! Not by much, though. It brews like a cross between shu pu-erh, hei cha, and aged oolong. The broth is thick, with notes of must, tang, and a strong astringency that works well. Big tea buzz. Very unique, and close to a dollar a gram, so not an everyday pleasure for most of us. But well worth trying to experience such an old and unique gem.

Login or sign up to leave a comment.

Is this even the same Pinglin Bao Zhong tea that others are writing about? I am currently too lazy to get up and reread the tea pouch. Edit—I did get up and check the tea pouch and yes, that’s all the label says. I can only guess that this newer batch, purchased July 2016, is a totally different creature than those previously written about. Completely different flavour profile.

Totally coconut, which is being lost on me today as I just had another but different coconut oolong yesterday and I had forgotten how coconut this one is. Delicious coconut which is not quite was I was in the mood for, so I will postpone proper reviewing for another time.

Yesterday, I had an early doctor’s appointment in the city, which meant that I was perfectly positioned to wander over to Chinatown and treat myself to dim sum. A large group, about seven or eight, older men were there, old as dirt, really, and it was a delight to watch them hang out, joke, read their papers, eat, torment the servers, and carry on. Although they were speaking in Cantonese, it was clear that they had great affection for each other and had known each other for a long long time. I wonder how often they have their morning breakfasts together. I suspect rituals and camaraderie like this have much to do with their longevity.

Apart from this group, was an older gentlemen having breakfast alone. He had brought his own yixing teapot, teacup, and huge thermos of boiling water for the gazillions cups he drank with his meal. I. was. dying to go over there and ask him what kind of tea he was drinking, but I didn’t: too embarrassed and concerned about the possible communication gap. After his meal, he dumped his mountain of leaves out onto an empty plate: curly, fizzly, dark. I asked one of my favourite trolley people if she knew what kind of tea that was and she suspected it was heung pin, which we later got translated as jasmine. Yeah, maybe she just felt she needed to give me some sort of answer. It doesn’t necessarily tell me anything about the leaf.

Anyway…

ashmanra

I understand why you didn’t go over to him, and I also wish so badly that you had! I would probably have chickened out unless maybe a staff member could have told you if he was a regular and if he spoke English. Maybe you can go back and see him again!

Evol Ving Ness

I was fascinated that this gentleman brought all his own paraphernalia and tea despite the endless supply of cheap restaurant tea available. Perhaps that was the point. Hard to suffer if you are a tea connoisseur. While I was watching him, I had considered many of the possible stories behind this moment. That he had spent his life as a tea importer and had his home stuffed with the favourite teas he had spent decades narrowing down. That he wasn’t drinking tea but rather a medicinal herbal concoction. That the restaurant tea was too caffeinated for his health now. That he had been seasoning his teapot for decades and refused to drink tea without his ritual. And so on.

I go to this particular restaurant for dim sum from time to time, but usually a bit later in the day. Perhaps I will see him again. Communication in this place is a real thing though, so we’ll see.

Evol Ving Ness

Few of the staff speak English and probably wouldn’t know if he did.

ashmanra

Awesome! Please post it if you get to talk to him. I bet he has some stories to share! Hopefully they will be in a language you can understand. :)

Evol Ving Ness

Will do. That dim sum outing was a glorious morning. A beautiful way to start the day. I will do it again, but that particular outing was so good, I almost don’t want to ruin the memory of it. Perhaps I will let some time pass before I return.

Login or sign up to leave a comment.

76

Sipdown (137)!

Finished this one off yesterday; another hot Western style mug because I came to the realization that I didn’t actually have enough tea leaf left to do a proper Gong Fu session.

This time around, I really picked up on some malt and and cocoa notes throughout the top of and middle of the sip, although the finish was a bit more muscatel and fruity. Very smooth, and easy to mindlessly drink so I do stand by my initial impression of this tea. Thanks again to Camellia Sinensis for including it as a free sample in one of my orders.

Login or sign up to leave a comment.

76

One of the teas that Camellia Sinensis has included as a free sample in one of my various orders from them; can’t remember which one or exactly how old the tea itself is though…

I’m drinking this Western because it’s a rainy/dreary day and I just wanted something black to drink on the balcony and rain watch with. Looking at the dry leaf as I was measuring I was a tiny bit surprised just how green the leaf looked through. Akin to a lot of Darjeeling teas, this demonstrates a WIDE range of colour in the leaf appearance. That doesn’t especially surprise me given that it’s an Indian black tea, but I wish that CS’s website offered more information about this varietal. Currently it offers none…

The flavour is pretty nice; it’s definitely a medium bodied tea which personally are the kinds of blacks that I find most perfect for every day drinking or really thoughtless drinking where you just want to experience the warmth of the tea without really putting a lot of energy into dissecting the flavour. Is there a way to say that it’s the perfect “mindless” tea without that sounding condescending? Because it’s not BAD; it’s just kind of… Well, you know.

As far as flavour notes go this had a range, with none of them really being extraordinarily weak or dominant. Just kind of a mix of all the following: floral, smoke, muscatel, malty, honey, and raisins. Given some of the comparisons I’ve already made to Darjeeling teas, this profile doesn’t exactly surprise me. In fact, maybe I appreciate it a little more so because I’m experiencing it without any harsh astringency or bitterness. I like it! I doubt I’d have picked it for myself either, so I’m happy to have received a sample of it.

EDIT: I was curious, so I’ve looked up the region a little more. Sikkim is a tea growing region very near in proximity to Darjeeling and so it is often marketed as “Darjeeling Style” tea given the similarity in terroir. The Temi Tea Garden is actually the only tea garden in Sikkim as well. Very interesting!

I love learning new tea things.

Login or sign up to leave a comment.

75

Buttery, smooth, and kind of earthy. There’s also a slight astringency, and it seems closer to a black tea than the other two Taiwanese oolongs I picked up in Quebec. Good, but I think you’d have to be in the right mood.

Login or sign up to leave a comment.

76

This is a queued tasting note.

So I had this one as a commute tea a few days ago, and while I’ve definitely enjoyed this one in the past I think this was the first time I really got a flavour profile that actually matched Camellia Sinensis’ description of the tea’s flavours.

It started off sweet with a mix of timothy hay and fruit notes. Not really anything distinct in regard to the fruit; but more than fresh natural sweetness that most fruits have. I guess if I had to say it tasted like anything in particular it’d be apple skins though? Body flavour was more floral; but not perfumey floral – think fresh Spring time flowers in a field instead. More in line with that same soft sweetness present all through the cup.

The finish was a bit more robust; it had a tender malt flavour to it but the best part was the sweet, nutty hazelnut. The aftertaste wasn’t very lingering; but the nutty and sweet hay elements of the tea were both briefly present within it. For a tea with such a softness overall, it’s certainly not lacking in flavour. This tea was sort of on the fence with me, but this cup definitely cemented a positive impression in my mind.

Login or sign up to leave a comment.

76

This is a queued tasting note.

Drank this one as a commute tea this week. I haven’t been sleeping well this week because of tooth pain that wakes me up several times a night so I’ve been savoring as many minutes as I can possibly get in my bed each morning – that means out of all six days I worked this week I actually only made my normal morning cup of tea twice because I haven’t had the time to make tea and catch the bus…

This was good though; I’m glad that the morning I made this I convinced myself to get out of bed in time to actually make myself some tea. It was a bit different than the last time I tried it; definitely not as fruity this tea. There were similarities too though; last time I expressed that I tasted hay notes. This time that was almost ALL I could taste. Specifically, it tasted the way that the timothy hay I feed Eilert (my guinea pig) smells. I love the smell of Eilert’s timothy hay (not enough to taste it though) so it was really enjoyable having it transferred into tea form. Other than that, I mostly just picked up on a bit of nuttyness in the top of the sip which faded quickly. It was pleasant as well though.

I wish I’d been more alert while drinking this so I could have registered the flavour a little more properly, just to see how this compared to last time I had it. I was SO tired though – on the bus that morning there were moments where I was holding the mug and nearly dropped it because I was dozing off and, as I did so, my hands were relaxing their grip. Thankfully I DIDN’T drop it though! That would have been a miserable first time experience on the bus.

Login or sign up to leave a comment.

76

From my last Camellia Sinensis order…

- Western style infusion
- Smooth, malty/hay top notes
- A light vegetal body with sweeter fruity/peachy notes
- Finish is playfully nutty; hazlenut/marzipan
- Smooth, silky mouthfeel

I imagine Western brewing doesn’t do this one justice, not that it tasted bad. In fact, it was really enjoyable – but I feel like it hadn’t reached its “full potential”. I definitely look forward to trying Gong Fu in the future.

VariaTEA

Gong fu brewing will be my next experimenting step with teas, I think. Wanted to try forever but I’m lacking the proper equipment to do so. I will eventually get around to it.

Login or sign up to leave a comment.

90

This started out as creamy and kind of buttery with a hint of raspberry but then developed an intense pineapple flavour that was at first very sweet but then very sour. I have to say I’m kind of loving it! I’m a huge fan of sour and this is definitely quite lip puckering. The first time I had this I found it good but nothing special but I can really see myself missing this when it’s gone — uping my rating!

Flavors: Butter, Pineapple, Pleasantly Sour, Raspberry, Sweet

Login or sign up to leave a comment.

90

This was nice, but it didn’t really wow me. I could see myself sipping down quite a bit of it if it happened to be in front of me but can’t imagine actually craving it. There’s a slight citrus note with a hint of raspberry that gives it a slight sour vibe, but I’d like something a little more intense. There’s also a light undertone of sweet vegetation. Good, not great.

Side note, this is surprisingly similar to the Cote d’Asur Garden blooming tea I had the other day but a little less raspberry-y.

Flavors: Citrus, Pleasantly Sour, Raspberry, Vegetal

Preparation
205 °F / 96 °C 4 min, 0 sec

Login or sign up to leave a comment.

80

If you could package up the feeling of summer and camping into a tea, this would be it. There is the smokiness of the campfire, which gradually merges into a smoky bacon note. There’s a hint of sweet corn, which I find so typical of white teas. Finally, and most surprisingly, there’s a strong marshmallow note with a hint of chocolate. S’mores in a cup. The notes are subtle, to be sure, and I don’t think this tea would be for everyone, but I rather enjoyed it.

Flavors: Chocolate, Corn Husk, Marshmallow, Smoke

Preparation
175 °F / 79 °C 6 min, 0 sec

Login or sign up to leave a comment.

90

My first oolong (not counting some of DAVIDs’ crazy blends that hardly count), and I’m happy to say I’m really enjoying it. Wonderfully light with a prominent butter note and complementing floral and grassy notes. I can see the hint of pine nut as well (one of my favourites). All in all, very nice!

Flavors: Butter, Creamy, Floral, Grass

Preparation
205 °F / 96 °C 4 min, 0 sec

Login or sign up to leave a comment.

72

Sipdown (134)!

Had a short and very casual Gong Fu session with this one spaced out over two days. All in all only like six steeps; I could probably have gotten more but I’m not big on drawing out green tea sessions since I’m not really big on green tea either. I mostly just wanted to have a taste of the tea since CS was nice enough to send me a free sample of it, and now I’m happy to add the rest of the sample into the GCTTB.

Didn’t pay super close attention to this one if I’m being honest; but I remember that the mouthfeel was thicker and almost more creamy than your typical green tea and the flavour was quite grassy with a bit of nuttiness in the first day’s infusions. Day two I don’t really remember observing that quality so strongly.

The description says it tastes like fiddleheads and I definitely thought that was interesting ‘cause I’ve never tried fiddleheads, but then I wound up not tasting anything different or “out of the ordinary” that I could describe as possibly having the flavour of what I’m told fiddleheads are supposed to taste like. I mean, of course it’s hard trying to identify a flavour you’ve never experienced based on a concept but I still was kind of hoping there’d be something “extra” here.

Fjellrev

Had to look up fiddleheads since I’ve never tried them before either.

Login or sign up to leave a comment.

85

Today’s cold brew.

It’s really tasty, and I’m loving the fresh floral notes and aromatic fruits with that slight orange/lemon tartness to the finish. That said, I have some nasty heart burn at the moment and for whatever reason this tea is doing it zero favours. Each sip burns just a touch on the way down, and for that reason I feel like I’m going to have to pop the rest of the brew in the fridge and finish it tomorrow despite enjoying the profile a lot tonight.

Login or sign up to leave a comment.

85

This is a queued tasting note.

Had this one cold brewed the other day, but I was so tired when I drank it that I mostly did so without any real conscious thought. The only thing I wrote down for notes was “pleasant fruit and Gaga”. At least I remember enough to know the last part of that statement is a reference to the fact I was listening to this song while drinking it…

https://www.youtube.com/watch?v=oB94lvJbETE&index=1&list=LL1M1wDjmJD4SJr_CwzXAGuQ

Login or sign up to leave a comment.

85

Cold Brew!

I need to stop telling Trey when the pitcher of tea is ready in the fridge ‘cause I swear he’s drinking almost all of it and I’m getting like a cup of tea out of each pitcher…

Still enjoying this one, though it felt a little out of touch with the season tonight. It’s very floral but that smooth, romantic floral quality is equally matched by pleasant red berry notes, fresh red apple, and a hint of sweet lemon. I really like that this brew had the brightness of the added ingredients like rosehips and hibiscus without the tartness of it. I mean, I’m thinking about it right now – and I can’t recall ever having a problem with Camellia Sinensis over doing it on the rosehip or hibiscus?

Song Pairing: https://www.youtube.com/watch?v=Oq5ItFCyg9E

Evol Ving Ness

Beautiful reworking of this song. Really lovely.

Login or sign up to leave a comment.

85

This cold brew was really floral and fruity in a really fragranced and almost perfume-y way but it wasn’t bad by any stretch. It’s kind of hard to describe, but the way the floral notes come off is almost effervescent in a way – and it reminds me strongly of CS’s (discontinued) Des Roses et Des Bonbons blend; the rose in the two blends must be the same or similar? I definitely think I’m also tasting the white hibiscus though, which presents differently than the garish hibiscus tea drinkers are more commonly presented with.

Login or sign up to leave a comment.

85

This is a queued tasting note.

Tried this one hot the other day;

I think I liked the cold brew a little better because the flavours were a little smoother/ran together a bit more seamlessly but the hot cup was good too. This is sweet and fruity in the same way that I get from Sweet Tart candies. Probably the lemon providing that playful, light tartness. However, it’s also VERY floral – in particular quite rosey. In the hot cup there was some disconnect between the floral and the fruit but still both aspects were enjoyable nonetheless.

Flavors: Candy, Citrus, Floral, Hay, Pleasantly Sour, Red Fruits, Rose, Rosehips, Tart

Login or sign up to leave a comment.

85

Definitely surprised this one wasn’t already reviewed here on Steepster…

- Cold Brew
- It’s very interesting to me this tea doesn’t have fruit other than lemon or apple
- Because the flavour is like a jumble of red fruits/berries with lemon/citrus
- Very summery, sweet, and rich with a balance of natural and candy like notes
- Kind of reminds me of Sweet Tart candies?
- The hibby DEFINITELY doesn’t read as overly tart or gross
- In fact, it’s a little hard to tell it’s there?
- There’s more rosehip sweetness/tartness than anything else
- Also a floral undertone; but definitely more fruity than floral
- Definitely, as far as the ingredients are concerned, a bit of an enigma?

Login or sign up to leave a comment.

86

Cold Brew!

Drank this one with supper tonight; nothing fancy like the brie I had on the weekend though. Instead this was just hamburger helper with diced bell pepper cooked into it for added veggies, and a mozza cheese “crust” over the top with a light fig balsamic drizzle for added pop of flavour.

I wasn’t intentionally pairing the tea and the food, but it did work rather well because the herbaceous quality of this tea/the basil in it tied together with the mix of herbs and spices in the hamburger helper, but the sweetness of the raspberry and rose made it stand apart from the dish as well and kept the whole meal from feeling too savory.

It was also just really hydrating.

Login or sign up to leave a comment.

86

First order of 2017 may end up being a Camellia Sinensis order because I’m running pretty low on this, and I want more…

Trying to have some will power though because I already have orders from five other companies on the way to me right now, and plenty to drink already.

This was wonderful though; it always is. The herbaceous/savory taste of the basil is really wonderful and different, and then there’s sweet raspberry notes and fresh, floral rose that keep it feeling “tea like” and not kind of soupy/brothy and too savory.

Best part of all though? I got the right proportion of ingredients in this cup to really nail the drop dead stunning purple liquor colour. It feels almost magical drinking purple tea…

Evol Ving Ness

Trying to have some will power though

oh hello.

Login or sign up to leave a comment.

86

Nothing quite like the caffeine crash that comes after drinking nine different Western cups of green tea for class…

Yup; that was my early afternoon today: this is my last class/term/module whatever you want to call it before I have to take the exam to get certified, and it’s all about tea types. This week was specifically centered around Japan (and Vietnam to a small degree) and that meant A LOT of green tea. Boo; fuck that. Green tea is my least favourite type. So, nine cups in about two hours. I felt pretty buzzed after I finished them, but now I’m crashing HARD. Regardless, I figured I shouldn’t have anything else caffeinated for the rest of the night so now I’m having a mug of this one.

Pro tip: if you want the liquor to actually like beautiful and purple and breath taking don’t drink it in a grey mug – pick something glass. ’Cause now it just looks like a disappointing, muddled mess. It still tastes really good though; very strong on the basil notes but with a softening floral sweetness to the undertone.

Song Pairing: https://www.youtube.com/watch?v=881g2CY6UVs&index=15&list=LL1M1wDjmJD4SJr_CwzXAGuQ

Kind of one of those word association pairings, to be perfectly honest.

Login or sign up to leave a comment.

86

This is a queued tasting note.

Can’t remember which tasting note I said it in, but recently(ish) I said that I have a particular love of basil lemonade. Well, that got me thinking and that resulted in me cold brewing this and then cutting it 50/50 with the remainder of the lemonade I used to make that Jasmine Silver Needle infused lemonade.

I mean, at the core of things, I could probably sum up the experience by just saying “delicious”. But I feel that doesn’t quite do the concoction justice. The strong basil notes of the tea were the perfect savory contrast to the tart and sweet lemonade and it really, really did taste exactly like the fresh/homemade basil lemonade that my Step Mother makes in the summer that’s so good. Just less thick/frothy in mouthfeel, is all. This had the added element of rose/floral notes from the tea, which were largely masked. However, the light floral component that did come through in the taste was just an added element that made this seem more elegant/elaborate and flavourful.

Login or sign up to leave a comment.