Camillia Sinensis

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Recent Tasting Notes

From earlier in the week!

Something about this one still heavily reminds me of mandarin chicken sauce, but I was getting a lot more woody flavours from this cup too. It’s a weird enigma of a tea for me where there’s a lot going on flavour wise and I always struggle to put my finger on exactly what. I enjoy it a lot though!

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Cuppa from the weekend – just steeped up Western style. I actually had a dream about this tea last week, so I had to go and dig out the sample. I get the most amazing combination of rich umami and savory notes from this tea, with a balanced hit of sweeter citrus noted as well! I know I described it once as tasting a little bit like mandarin chicken sauce, and I didn’t feel that strongly about that comparison this time around but I definitely get why I saw it in my initial tasting…


Song Pairing:

This is probably a bit of a “deep cut” reference, but the background of the photo is a page from the first volume of Beastars – in the scene the main character (a wolf) is overrun by carnal instinct and nearly eats the other character (the rabbit) alive. I find this song pairing absolutely hilarious in the context of that scene – but it’s more a little inside joke for me rather than anyone else.

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Thick, bold, and brisk.

The last time I tried this tea I noted that something about it reminded me of mandarin chicken sauce, but that couldn’t be further from what I experienced with this cup. It was much more akin to a bold breakfast tea, with dominant and full bodied notes of malt and cocoa. Quite smooth and easy sipping, despite a robust flavour. Definitely get the “camphor” descriptor used by CS – but a little surprised to have experienced it with a black tea; it’s not something I’d generally associate with one.

Loved this a lot, though!

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Tasting note 7500!!! Whhaaaaatttt!

Stopped by Camellia Sinensis after work yesterday; I picked up a yixing pot as a birthday present for myself and a teacup, along with some tea.

This was something that a coworker of mine actually really likes from Camellia Sinensis and I had never tried it so I told her that if they still had it in stock I’d pick some up to try. It actually smelled delicious from the tin, which made me even more interested in trying it. I’m sipping on the very last bit of a mug of it currently and it’s been super tasty but also just a touch weird. I’m finding it very full bodied, brisk, and malty – but the thing that’s most prominent to me is how much it reminds me of Orange Chicken.

Let me clarify; I’ve never actually had ‘real’ orange chicken since I’ve been a vegetarian since I was like nine years old – but there’s a company that makes a Vegan “Orange Chicken” and it’s my absolute favourite “instant” vegetarian/vegan dish that I’ve ever had. I eat it probably once a week. This doesn’t taste at all like the fake chicken, but it’s startlingly similar to the mandarin/orange sauce. Sweet, but also savory and softly spiced – orange notes, some warming spices (ginger, cumin maybe?), heck even a hint of something that reminds me of the garlic in that sauce. It’s SO GOOD though; the perfect mesh of fruity notes and savory elements in a black tea.

I’m not sure if this is what my coworker is getting from the tea that she likes so much, but regardless I’m very happy that she recommended this tea to me as it’s pretty incredible.

Evol Ving Ness

Hey, happy birthday to you, Ms. Strange!

And congrats on all that tea drinking!


Go Ros!


3/4 of the way to 10,000! Impressive :D

Roswell Strange

Someday I’d like to go back and figure out when my 1st tasting note was, then do the math and find out what my average number of tasting notes per day, month, and year works out to be – it’s definitely more than 1,000 yearly since I’ve only been drinking tea for six(ish) years.

Mastress Alita

Congrats on 7.5k! I’ve had black teas that reminded me of orange chicken sauces or sweet and sour sauce, as well. It’s a very tasty flavor note!

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Today, after a tea tasting disaster (the tea was not good), I decided to make another one and I choose Bai Hao Jingmai from Camellia Sinensis Teahouse. To be honest, it’s one of my favourite tea and my boyfriend love it also. I used gong fu cha technique.

It’s not a tea that changes (smell and taste) with the infusions and the colour of tea was like golden or amber. At smell, it’s spicy (cinnamon) and sweet (honey). And in taste: cooked fruits (mostly cooked pears), honey and the aftertaste is a little bit spicy. Yummy!

My little disappointment is that it’s not persistent: only 4 infusions and after that, it tastes water…

205 °F / 96 °C 5 g 3 OZ / 100 ML

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sample from omgsrsly

This one is a pretty mellow sort of smooth and easy puerh. I’ve been drinking this one most of the day off and on. it doesn’t have a lot going on, but sometimes you just want a tea that can sit and hang out with you and not require all your focus an attention. enjoyable. thanks omgsrsly.

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This one is already better. I think it’s because I had the bag open, so it could air out some.

Ugh. I need a better way to keep my samples then, so I can keep them upright with the zip tops open… I wonder if I have enough tins to do that.

This is super yummy. Spicy. Dried stone fruits.

Yum yum yum.

Also, I’m still using my $$$ yixing. I don’t know how it’s changing the tea, or if it is even changing the tea… but it’s cute and little and I should have fun playing with it more often.

Edit: Quite a few steeps in now, and I’m getting some camphor/very mild menthol. But of course this tea isn’t available any more. Of course.

6 g 3 OZ / 100 ML

YAY!!! You found one that works – and yes you should play with your little yixing more often. :))


The other pot was just $3 and does the same job without leaking! So it gets used more.


Is it really better to keep them open? I don’t know how to store mine.


I honestly have no idea, but I’ve read a lot about people airing their teas or putting them in crocks to breathe before drinking. Certainly doesn’t hurt in my climate.


I know, but someone told me not to open anything for a week after it gets in from China, and then I’m hearing of leaving bags open… I’m never sure what to do for whichever kind of puerh.


I’ve had this tea almost a year, and opened it when I sorted things after Christmas… so… IDK. :)

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Spent a pleasant evening with this tea last night. I didn’t keep track of number of steeps or changes between steeps, I just spent the evening drinking it. In fairness I should also mention that I was eating spicy food and chocolate cake. Sometimes you just want to have good food with good tea that you don’t have to fuss with. This was one of those evenings. The tea was what I was expecting. This is what shou should taste like, not offensive, lots of flavor. This was just a nice pu’erh to hang out with.
Thank you OMGsrsly for the sample.


awesome! sounds great!


Aw, sounds like a lovely night with some lovely tea.

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Got a sampler pack of this in a swap. The leaf looks exactly as the photo, dark roast but then some lightly roasted pieces mixed in.

Brews up a light yellow, more like a white tea. Honey flavor is dead on, intense and long sweet finish on the tongue and lips. Don’t brew this western style, it can turn bitter when oversteeped and lose all the delicacy. Instant warm feet, literally like pins of warmth throughout my feet, faster delivery than my feet could adjust to!

Not the sort of thing I would buy as I tend to prefer darker and more robust oolong if I’m going to the trouble to brew oolong. But it is a perfect accompaniment to cakes, fruits and cheeses, a superb tea for guests who don’t want to drink puerh that smells like gym socks.

Flavors: Honey

Boiling 0 min, 15 sec 4 g 5 OZ / 150 ML

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