Imperial OrganicEdit Company
Popular Teas from Imperial OrganicSee All 13 Teas
Recent Tasting Notes
The bag has a roasted yet floral Tieguanyin or low elevation Taiwanese oolong smell. It’s definitely dark roasted, brewing red colored tea with a deep floral, nutty, and roasted aroma. There’s a slight caramelized sweetness, but it mostly tastes like almonds and peanuts to me. It tastes like a green oolong that was dark roasted, rather than a more traditionally processed oolong with a little more oxidation, so no fruit or spice or anything else that makes me love darker oolongs. To be fair, this was a dollar or two at Walmart, so I didn’t expect a great traditional style Tieguanyin or Dong Ding, and for what it is it’s actually fine, but it’s way too nutty for me to want more.
Flavors: Almond, Caramel, Floral, Nuts, Peanut, Roasted, Vegetal
I was incredibly pleased with the overall flavor of this tea. Not too spicy, a good amount of sweetness. Honestly, I couldn’t taste any distinguishing characteristics of the rooibos and thought I was drinking masala chai. I gulped this down too fast and no longer have any more to savor.
If you’re looking for a caffeine free chai, I’d highly recommend this one.
Flavors: Spicy, Sweet
I was in a rush this morning for work so I made my green tea in my timolino and didn’t pack any other tea. This was in the staff room so I thought I would give it a try.
I know usually with bagged chai’s they tend to be too overpoweringly spicy, so I steeped this only for about 30 seconds. The spice is actually a nice compliment and not over powering. I wouldn’t go out and buy it but It isn’t bad.
Flavors: Cinnamon, Spicy
This is pretty enjoyable, and I usually find chai to be unpleasantly sharp. But then I don’t sweeten my tea and this one has stevia in it, so that may be part of why this one works for me. Mostly it works because it’s got a smooth balance of flavors. I dislike clove but it is ok here because it’s counter-balanced by the cinnamon, cardamom, ginger and vanilla. There’s a hint of a burn from the pepper, as well, which adds lingering interest without being offputting.
The predominant flavors are cinnamon and cardamom, sharpened by the ginger, clove and pepper and softened by the vanilla and stevia, which together nudge it toward a suggestion of caramel. Adding almond milk, this is easily as good as the chais my friends order at coffee/tea chains.
I’m still new to the world of pu’erh teas, but this one didn’t really excite me much. It tasted kind of fishy and even a tad sweaty, and compared to the other pu’erh I’ve tried (Verdant’s amazing Tian Di Ren Bulang Sheng from 2006), this one seemed kind of flat. It was in a teabag so I didn’t rinse it – maybe that’s why.
This was a swap from Jude. At least I got to broaden my horizons a bit!
I’m really not very familiar with pu-erh’s yet (this is my first one!) but will rate this tea anyway. I realize that most people don’t drink pu-erh made from a tea-bag but this was enjoyable enough. :)
It was smooth…and kind of earthy. I probably won’t buy it again because I want to try a fancy one next time. But I’m definitely going to finish the rest of what I have.
Drizzling boiled water s-l-o-w-l-y into a small stainless steel infuser bowl on top of cup onto the emptied contents of tea bag and add some plain soymilk in cup. Great before bedtime. In the morning I tear open 2 bags of black Irish tea sprinkled on top of used chai leaves. Good for cup and a half morning buzz with a little spice taste. Can re-use same one or two times more a day with little or no bitterness since the leaves haven’t been soaking. Will do the same with Oolong etcetera. Not being a ‘purist’, mixing various teas sometimes is nice.
Rich flavor, marine notes are just barely detectable, it’s cleaner in that regard for those who have an aversion to puerh for that reason. I think Kasumi no Chagin hit it with the ‘peat’ descriptor. ‘Forest dirt’ hits more on the second steep. I know, this sounds so appealing, doesn’t it? But it’s a pretty good puerh for everyday drinking.
Aroma when Dry: sour, sweaty
After water is first poured: sweaty
At end of steep: earthy, slight musk
At end of steep: dark, earthy brown-red
Time of day preferred: unsure, first tasting
first notes: forest dirt, mustyenss
As it cools? Notes get sweaty, peaty again
Additives used (milk, honey, sugar etc)? No
Lingers? With slight sweaty, chemical notes
A co-worker, who is working on waning herself off of coffee, purchased this tea from a local heath store; and seeing as how I’m the recognized local tea connoisseur, she had peaked my curiosity.
The aroma given from steeping is extremely promising, with an almost rich woodsy atmosphere, deeply green, very dark, and a slight smokey tinge. The color is a very satisfying deep and handsome red of pu-erh.
The flavor is amazingly rich, with a smokey earthy taste that empowers it’s roasted base; this is the flavor of a fresh forest.
There are times when a teabag tea surprises me. This teabag is one of them.
Some where out there a pu-erh snob has fainted. That’s right, I am drinking pu-erh out of a teabag. $6 for a box and you can get it even cheaper on Uncle Lee’s website.
I bought this just to check it out for experimentation. I wasn’t expecting much but I was pleasantly surprised. It has the nice brownish-red color of a pu-erh. For a teabag this has some tremendous flavor. It’s very woodsy, and roasty/toasty with a hint of smoke puffs. The aroma reminds me of the redwood forest groves in Northern California. This is reminiscent of the wild tree pu-erhs I like a lot. It’s actually quite pleasant and it’s organic.
Don’t tell the tea snobs but I actually think this is more flavorful and interesting than both the tuo chas I had earlier today. It will just be our little secret… ;-)