Paper & Tea

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Recent Tasting Notes

66
drank No. 516 Woori by Paper & Tea
68 tasting notes

Not bad but not exactly ahem my cup of tea. Raw cocoa powder, cacao nibs and dark chocolate are very much present, without bitterness or excessive sweetness. These are followed by toasted sesame, salted roasted peanuts, Korean barley tea. Leaves a rather long salty and chocolaty taste. Weird stuff.

Flavors: Cacao, Caramel, Cocoa, Peanut, Roasted Barley, Roasted nuts, Salty

Preparation
190 °F / 87 °C 12 OZ / 350 ML

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Sipdown (692)!

Finished this one off as a pot of tea; it was fine but not greatly my thing. Pretty smooth, light to medium bodied but a little too grassy in general to really mesh with my own tastes. I’d say though, of the kukicha I’ve tried, this is either solidly in the middle or just slightly above in terms of quality.

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80
drank No. 407 Great King by Paper & Tea
68 tasting notes

Brewed in my 350ml/12oz workhorse tea mug with water as hot as the water dispenser in the office can put out + a splash of cold water to reduce the wait time to a minimum. Dark, fairly large leaf, the color of dark chocolate and cocoa nibs. Beautiful polished bronze liquor. Deep honey, sweet floral aroma, milk chocolate, roasted nuts, caramel and a touch of burnt sugar. The liquor is missing some of the sweetness found in the leaf. More leaf/less water next time around maybe? Slight greenness later on. Easy drinking oolong.

Flavors: Caramel, Chocolate, Honey, Roasted nuts, Spices, Sweet, Toasty

Preparation
12 OZ / 350 ML

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82

No notes yet. Add one?

Flavors: Floral, Green, Milk, Perfume

derk

Welcome back, Hris.

Hris

Oh hey, @derk. Not sure if I’m truly back I’m afraid. I’ve set my mind on finishing my stash before I buy anything new. And I’m mostly drinking at work, rather absentmindedly I might say. Haven’t had a proper gong fu session in a very long time. Good to see you’re as prolific as ever, tea tasting notes to look up to :)

derk

My tea-drinking habits have changed as well. Most of my tea consumption since starting a very early work schedule and new hobbies has revolved around stewing teas in my thermos. I manage 1 or 2 gongfu sessions per week lately. So it goes. I hope you continue to enjoy your teas, albeit absentmindedly, and pop in intermittently for a review.

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70

Sipdown (634)!

Finished off this yabao Grandpa Style earlier in the week while reading an interesting comic series that I found a bunch of comics of while thrifting last week – Sea Guy! The tea itself was alright; creamy and mildly sweet with hay, rosemary, honeycomb, and slight light woody elements. It’s not the most impressive yabao I’ve ever had in terms of flavour, but I did really dig the thickness of the infused liquor/creaminess of the mouthfeel.

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89

Sipdown (619)!

Finished off sometime last week – pretty damn tasty Kenyan black tea! I was expecting a lot of the body and briskness/tannin that I’m accustomed for African black teas, and I definitely did get a whole lot of body and boldness – but rather than that brisk citrus peel/lemon pith that I expected I was met with more emphasis on malt notes, French bread, and a hint of dark chocolate. Really smooth, thick – impactful! I could drink massive pots worth of this sort of flavour at a time – so nice on its own, but also the type of profile that would be really good with a jammy scone and a splash of cream in the cup.

Delightful!!

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81

Sipdown (621)!

Finished this one off yesterday morning. It’s a very, very visually stunning Earl Grey. One of the nicest, highest quality tea bases I’ve ever seen used for an Earl Grey, in fact. Taste wise it’s pretty solid; brisk, tannic black tea with notes of malt, red fruit, and honey and a bergamot note that is intense (but not overwhelming/unpleasant) and bold. Really has a strong citrus peel/zest element as well. It pairs very, very nicely with the black tea used…

Really, this is Earl Grey but elevated!

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Sipdown (620)!

This… tasted like a classic chai.

I don’t know what else to add; it was full bodied and rich, with hearty spice notes that probably would have been excellent with milk/sugar. No frills – just good execution of flavour. Not totally my jam; but I appreciate how solid and well put together this was. Maybe my second favourite of the three chais I tried from P&T? With the Asana being my favourite, and the Cederburg being my least.

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What I sampled was a little sachet version of this tea.

This sounds like a chai right up my alley; pineapple and coconut!? Yes please! I remember the dry leaf smelled sort of sweet, and also distinctly like paprika and pine trees. Taste wise, all I’m recalling is a mild, general sweetness and a mix of cinnamon, ginger, paprika, and a lot of woody rooibos. No coconut or pineapple. Kinda disappointing, and I don’t think I liked this one as much as the other P&T Chai I tried earlier in the week…

derk

Wouldn’t mind trying this even though coconut in teas/tisanes doesn’t bode well for me. Looks interesting.

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77

Admittedly “Four Seasons” isn’t really my favourite style of oolong and I don’t have a lot of extensive experience with this style but I thought this was a pretty good one, for what it’s worth. I brewed it Western style because I was at work and I didn’t have a large enough sample to brew it Gongfu in the one gaiwan I’ve got in my office…

It was smooth, light to medium bodied with a soft floral flavour and both a buttery mouthfeel and flavour. Simple – not overly complex, but decent flavours. I’ve been enjoying my exploration of P&T’s offerings so far – they’ve been a mixed bag in terms of quality, but this one was nice.

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70

Had this earlier in the week; it wasn’t unpleasant but it was kind of flat to me. White tea base actually seems really decent quality, but the bergamot is just kinda meh. It’s on the lighter side, which is actually a pro for me, and a bit more citrusy than floral – those are usually all the qualities I really love in an Earl Grey! So I don’t know exactly why this fell a bit short for me, but it did…

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67
drank Deep Asana by Paper & Tea
8459 tasting notes

Waiting on some test results to come back at work right now, so I have a few minutes to pop in a tea review – I know, it’s a shocker that I’m posting during the week and not my massive binge/queue of tasting notes on the weekend like normal…

First thing about this tea – I don’t think I’ve seen cardamom described as “minty” before (that’s how P&T is describing that ingredient in the copy writing for this tea) and I’m not sure how I feel about the comparison. I don’t think it’s quite accurate; at least with how I personally experience cardamom, anyway.

The tea itself tastes fine though; nice mix of spices – all on the warming side instead of actual heat (my preferred Chai blend composition). You can really taste the rooibos in the blend; usually that doesn’t bother me, as I like the taste of rooibos, but something about this particular rooibos almost has a brassy/minerality to it that I’m feeling kind of iffy on. I like the STRONG cardamom notes though – they trail off into the finish, and end up being the lingering note on my tongue after I’ve finished the sip.

It’s a mixed bag for me.

Flavors: Cardamon, Cinnamon, Ginger, Honey, Metallic, Mineral, Spices, Wood

Kittenna

Hmm. I equate minty with cooling, and cardamom, to me, is more on the warming side…

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79

Someone at work was recently in Germany, and they brought a few teas back with them from places they had visited. This is one of them; and at first I was sort of “meh” about it in terms of interest because I had just read the name on the packet and wasn’t super enthused about trying a boring old Earl Grey. Then I realized that this is a juniper Earl Grey and I got a whole hell of a lot more excited. I love me some juniper!

I thought that this was pretty solid – I think people who actually enjoy Earl Grey would still find this nice and for people who aren’t super into Bergamot, such as myself, it’s not really overwhelming/intense. Almost feels a bit like a generic citrus flavouring, and not actual bergamot oil? Not sure if that’s actually the case – and I can’t be bothered to check right now. The juniper is GOOD though! Very pine-y, and present in the cup. Like most things juniper I want, like, double the amount of juniper – minium. In fact, lets just scrap the EG concept and make this a juniper and black tea blend. Nothing else.

Seriously though – much better than I expected!

derk

Dang, I really want a juniper blend tea.

Mastress Alita

Flashbacks to that chai I had with the juniper berries in it… so good. Been wanting something like that again ever since!

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78
drank No. 719 Perfect Day by Paper & Tea
103 tasting notes

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76

A nice, wintry earl, says it’s piney, to which I say maybe.

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83

I had this at work a couple of days ago, so the memory is a bit vague. Chikondi means love in Chichewa – a Bantu language spoken in Malawi. These beads hold their shape quite well. They hadn’t unfurled fully by the time I was done with them, which probably means they still had some juice left in them. Using a 350ml mug has the downside of getting to enjoy fewer steeps.
This tea produces a light brass colored liquor with a distinctive biscuity flavor. Freshly baked langues de chat, a hint of burnt sugar and roasted squash. An interesting white tea for both looks and taste.

Flavors: Burnt Sugar, Butternut Squash, Cookie

Preparation
195 °F / 90 °C 1 min, 0 sec 6 g 12 OZ / 350 ML

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81

Had this at work yesterday. 5-6g in a 350ml mug at 90C instead of the recommended 80C but for half the recommended time. This results in a pretty light and delicate floral green tea. Lots of lilacs, simple white sugar sweetness and just a touch of greenness. This green note gets stronger in subsequent infusions. The lilacs remain on the breath for some time after swallowing. Overall pretty good if you’re in a mood for something light and undistracting.

Flavors: Floral, Green, Sugar, Sweet

Preparation
195 °F / 90 °C 1 min, 30 sec 6 g 12 OZ / 350 ML

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73

Interesting to look at but nothing unique and unexpected in terms of taste.
It is by no means a bad tea, especially considering it consists of only stems :D Not being true leaf means it takes a longer brewing time to extract the good stuff. The liquor has an enchanting polished bronze color, with no floating particulate.
The tea has a nice deep taste and aroma of honey and stewed apricot. I gotta get my hands on some lychees and get that taste memory sorted once and for all. As of this moment I can neither confirm nor deny their appearance in the overall taste profile.
The body feel is pretty neutral as well, caffeine content being quite low in the stems.

Flavors: Apricot, Honey

Preparation
195 °F / 90 °C 3 min, 0 sec 6 g 12 OZ / 350 ML

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70
drank No. 507 Rich Purple by Paper & Tea
68 tasting notes

This is a strange one. The dry leaf is quite dark and resembles a Wu Yi oolong with a few stems in between that are quite thick and somewhat out of place. When wet the leaf takes on a deep olive green color. The leaves are quite large but broken up in pieces. It doesn’t really look like a fully oxidized black tea to me. Liquor color is dark gold with a very light purple tint.

I’m having this at work so I’m using a 350ml mug with a strainer basket. I’m using a fairly good amount of leaf and have cut the recommended steep time of 2-2:30 minutes almost in half. This helps keep the astringency at bay. Not that it’s particularly heavy but still.

In terms of aroma and flavor this tea delivers a fragrant bouquet of dark and vine fruit. I get blackberries, black and red currants, muscat grapes, grape skin astringency. The liquor has a pleasant sweetness. There is also some greenness and a light roasty flavor like from an oolong. There’s a lingering moscatel aroma after swallowing. It’s a nice tea but won’t be making it to my list of favorites.

Flavors: Astringent, Black Currant, Blackberry, Grapes, Green

Preparation
195 °F / 90 °C 1 min, 30 sec 6 g 12 OZ / 350 ML

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90

Very light tasting, pleasant sweetness, white sugar, slight nuttiness, a touch of green.

Flavors: Green, Nutty, Sugar, Sweet

Preparation
165 °F / 73 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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77
drank No. 504 Muse by Paper & Tea
68 tasting notes

At various stages floral, linden blossom, rose, dried apple, quince, rooibos, cinnamon. The bitterness slowly mellows with subsequent brews.

Flavors: Bitter, Cinnamon, Dried Fruit, Floral, Rooibos

Preparation
195 °F / 90 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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85

Fleeting rose and floral notes, rosehips – both nose and taste, high astringency.

Flavors: Astringent, Floral, Rose, Rosehips

Preparation
200 °F / 93 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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74
drank No. 107 White Earl by Paper & Tea
68 tasting notes

Much lighter flavors compared to the Golden Earl. The bergamot essence is there but it is not the main character in this play. Incredible floral aroma and sweetness, maybe slightly fruity as well. The leaves have a very interesting anise and licorice note, but I can’t taste that in the brew. I think it would’ve made an interesting combination of flavors.

Flavors: Bergamot, Floral, Fruity, Sweet

Preparation
175 °F / 79 °C 0 min, 15 sec 4 g 3 OZ / 100 ML

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85

Frothy vibrant green, grassy, spinach, bitterness turns to sweetness.

Flavors: Bitter, Grass, Spinach, Sweet

Preparation
160 °F / 71 °C 1 tsp 3 OZ / 80 ML

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