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Recent Tasting Notes


Received a sampler box of Chaidim’s lemongrass teas with my subscription to Try the World box.

An herbal lemongrass tea is not something that sounds appealing to me, but I’m so glad that I gave it a shot! After steeping in hot water for 5 minutes (per box instructions), I was left with a light, refreshing yet calming brew.

Flavors: Lemongrass

5 min, 0 sec

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drank Pure Organic Ginger by Chaidim
49 tasting notes

Next I decided to tackle the Pure Organic Ginger, now I’ve had ginger tea before, but I have always used the outer skin before and saved the delicious insides for cooking or use ginger pellets, but Chaidim’s uses whole slices.
The dried ginger looks similar to dehydrated apple, but it has a very spicy ginger smell. It had an aroma that was like dried ginger powder mixed with fresh ginger.
I used boiling water and let it steep for twenty minutes. While it was not as spicy as I expected, it was had a very nice ginger taste, it tasted more like fresh ginger then dried ginger powder.
If I was going to brew this again I would probably add a little brown sugar to the teapot to get a little caramel note to it, although it was perfectly palatable without any sweetener.

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The dried lemongrass looks a bit like dried bacon, celery and wood shavings, but it had a surprisingly strong lemongrass smell. It was stronger than fresh lemongrass, so I was excited.
I used boiling water and let the tisane steep for ten minutes, I know traditionally one would let it steep longer, but I was getting impatient as the aroma started to fill the room.
I found that it brews up quite nicely. If I was going to make it again I’d probably let it steep for around twenty minutes. Overall I was really surprised with this, it tasted very similar to a Tom Yum Goong, but from my understanding most Thai broths use the softer inner stalks and the tougher outer layers are used to make tea. Regardless I found this very delicious and it had a slight spicy edge to it and a sinus clearing aroma.
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According to Chaidim’s website OrganicShin Chin No. 17 is a hybrid tea cultivar otherwise known as Ruan Zhi, I’ve had Ruan Zhis in the past, but I never had one from Thailand before, in fact this is my first tea grown in Thailand. Ok that is not exactly true, I’ve had Cha yen (Thai Tea) before, but this is my first loose leaf tea from Thailand.

The dry leaves are large hand rolled similar in size to jasmine pearls, but a lighter green with a little yellow in some of the leaves. I didn’t have enough tea to do both a gongfu session and my preferred western brewing, unfortunately. I’ll have to buy some more later on and revisit it.

For my first session I brewed at 190°F for three minutes after a quick ten second rinse at the same temperature. It has a very similar mouthfeel to a Taiwanese Four Season, perhaps a little thinner. It has a very floral aroma and taste; it also has minor honeysuckle notes in it. As for taste, it has a very soft grassy taste; interestingly it is a little milky although nowhere close to a Milk Oolong.

I brewed again at 200°F for four and half minutes. The floral aroma became more distinctly orchid than anything else, it had a slightly thicker mouthfeel than the last infusion. The taste was still milky, but not grassy like the last infusion, although there was a new nutty taste that was quite nice. I’ll have to buy a couple more teas from Chaidim in the future, this is such an interesting tea that is very similar to Taiwanese oolongs, but at a more modest price.

I rather like Chaidim’s Organic Shin Chin No. 17 and I can imagine this being one my staple teas. It’s interesting that Chaidim list under the feature tab on this tea that it was harvested October 2013 and that is was grown between 600 and 800 meters above sea level which completely blows my mind. While it isn’t as distinct as a Taiwanese High Mountain Oolong, it is remarkably similar even when grown at such a comparably low elevation.

(Images at

Flavors: Floral, Honeysuckle, Milk, Nutty

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