Mark T. WendellEdit Company
Popular Teas from Mark T. WendellSee All 69 Teas
Recent Tasting Notes
I was rather surprised by this green tea. Most Chinese greens have a grassy, fruit-ish lean to them. This, however, had all of the flavor benefits of a Japanese sencha – almond-like, buttery, and lightly sweet. Definitely one for brewing on the subtle side, though.
Everybody knows yerba mate has grand health benefits and wake-up properties, but it doesn’t really taste that good. Guayusa has about the same properties but with a sweet finish that compliments the leafy aspect. This tropical blend contains ginger and orange peel, and – frankly – the ginger dominates a little too much. The orange peel almost makes zero impression beyond scent. Thankfully, it’s still a good blend with a lot of the natural guayusa taste coming through when fused with the ginger. Think of this as a ginger blend with a dash of sweet leaf.
I am drinking this iced this evening… even though it’s a little chilly outside, I am finding it so refreshing as an iced tea.
The flavor is smooth and sweet. I like the overall lightness of this. The mandarin orange flavor makes the natural taste of the rooibos go down so smooth. Very nice.
This tastes much like a ‘precious eyebrow’ type but MUCH better tasting!
Another neat thing about this tea is that it’s a grey-green leaf when dry but when infused it brightens up to a REALLY vibrant green color…much like when you blanch a green vegetable…like Broccoli for example…and it comes out EXTREMELY bright green!? VERY neat leaf color!! Anyhow…
This smells almost slightly chewy for a green.
It has a tad of a vegetal aftertaste but not bad at all.
This is a very good, solid green and I like it!
This was a far lighter Lapsang Souchong than the usual campfire variety. There was even a welcomed floral presence I wasn’t expecting.
YUM YUM YUM! I was not expecting such a delicious oolong. I have a feeling that this tea could provide a lot of diversity in taste. Since I had such yummy results using boiling water with Samovar’s Wuyi Dark Roast, I went straight for the boiling water first. Apparently it was a good idea. I love it! I think the boiling water intensifies the roasted flavor. The liquor is dark amber. The taste is smooth and certainly robust…very flavorful for a dark oolong. The roasted notes are very prominent. I’m also picking up soba and a light sweetness like mild honey. There is also an earthy stoutness. I think if this tea was steeped at a lower temp and time, that it would yield a much different result. Milder and perhaps a little sweeter with heightened notes of orchid. I’ll have to play around with it. As it stands now, this is a power packed oolong…and great for breakfast.
Thank you TeaEqualsBliss for such a fantastic sample! :)
Full review’s now up:
…though it’s not one of my better ones, writing-stylewise; it has come to my attention that I’ve used the “pork rinds” metaphor to describe lapsang souchong perhaps one too many times. Mike was kind to post the review anyway. In the meantime, I’ll work on honing my adjectival vocabulary.
Wrote a more eloquent review for future posting to www.itsallabouttheleaf.com. Okay, maybe not eloquent, but at least more wordy and full of adjectives and verbs and things and even a lame attempt at quoting Shakespeare. But at any rate, here’s the first sip:
My first experience with lapsang souchong was pretty disastrous—-reminiscent of sucking pork rinds—-so when I first opened this tea packet and the first whiff that hit my nose was souchong-like “smoke,” I was very apprehensive.
But, intrepid tea taster that I am, I persevered and was pleasantly surprised. The big, black loose leaves brew up a luscious, clear red-gold color. At three minutes with boiling water (again, I erred on the side of caution thinking this was going to be really strong) the smoke taste does lead the caravan, but the other teas in the blend add a little sweetness and balance.