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Recent Tasting Notes


I’ve almost finished my 100g bag of this without writing a tea review. In honesty I wasn’t overly keen on this tea but it came in handy for those awkward times that I want tea but have no idea which tea to have. That is the reason I have it today actually, after this cup I have one mugs worth of leaf left. I’m thankful I chose this tea today because when I sat down my cat Ollie jumped onto me for fuss and he lay in my arms for 15 or so minutes. All that while my tea was steeping, but the good thing about this tea is it’s very forgiving. Most black teas would have to be thrown away after such a long steep but this is still mild and unoffensive.

It’s slightly fruity (like dates) mixed with dry chestnut and toasted wood. It’s extremely light, even after that long steep, which makes it easy to drink. There is also a sweetness coming from the date fruit character that becomes slightly sour in the after taste before leaving a dry finish.

It’s not a bad tea, it’s just not my favourite and honestly once it’s gone I will probably forget what it was like. It was suitable as an everyday tea and is easy to transport to work etc when the mood struck. I do find on the whole that Thai teas tend to be fruity and light in comparison to Chinese and Indian black teas which are much darker. If I had to liken this to anything then it would probably be similar to a mild Darjeeling but without the muscatel notes.

Boiling 8 min or more 6 g 11 OZ / 320 ML

It sounds like a nice enough tea, note-wise, to grab when you’re unsure. I totally get it!

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It taste good i dring in the morning before work

Flavors: Almond

10 tsp 20 OZ / 591 ML

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Just pouring in the water created a beautiful rice aroma that was strong enough to fill my kitchen and living room. Wow, it’s making me salivate!

Once steeped a yellow tea liquid is produced with the aforementioned rice aroma. If someone were to blindfold me and ask me to guess what it was by scent I would say it was a bowl of rice. There is also the same sweetness and toasted notes from it’s raw form.

The first few sips are interesting…I can detect a toasted grass, milky, floral Oolong but by it’s side is a sweet yet thickly moreish rice flavour. The after taste is a lingering thick (almost stodgy) rice note that has coated the whole of my tongue. A few more sips and it has an added sour note though honestly it’s not for long. I have noticed a slight dryness however which becomes noticeable in the after taste which frankly feels even more like I’m eating rice.

Ok so as rice heavy as this tastes it still does not take much away from the Jin Xuan base which manages to hold it’s own. This I am pleased with, if you’re going to drink Jin Xuan then you should really be tasting it.

Half a cup in and the dryness has increased again to a point that I have a cotton dry tongue. Not pleasant but the lingering after taste is making up for it. It’s still consistent though in strength and flavour from those first few sips.

For a longer review and more information please view the blog:

Flavors: Rice

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Opening the packet and taking a quick sniff reveals a mild mixed fruit scent. Further inspection shows very large leaves that are: black, curly, long, thinly rolled and are dark black with some golden tips present. Spreading the mixture out also exposes a couple of large fruit pieces. A closer sniff-spection adds sweet wood to the mild fruit tone.

Steeping Parameters: 5g of blend. Boiling water. 320ml vessel. 3-4 Minute Steep.

Once steeped the tea liquid is amber with a red hue and bares a sweet, strawberry fruit scent with undertones of wood and sour malt.

The first few sips reveal delicate yet sweet fruit notes with some astringency and a sour malt background. The after taste is sweet and fruity whilst not being too overpowering. The fruit is coming through as strawberry sweet but cranberry sour/tart.

As it cools the sour malt comes through a little more but the after taste is fruity and it lingers with the malt, adding some dryness to it all. Perhaps slightly perfumed over all but in a nice contrast to the malt.

The rest of the cup remained rather consistent in terms of strength and flavour. I know I bigged up Siam Tee at the start of my review and while this is not my favourite blend it is still a good job. In terms of quality they are one of the best available. No broken or finely chopped leaves here! The black base is stronger than the fruit but that is to my preference, with such a good quality black tea I want to be able to taste it. So think of this as a black tea with added fruit flavours rather than a fruit tea that happens to contain black leaves.

More info:

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Dry leaves, unpacked, light aroma of nuts. Wet leaves smell of cigarettes, flowers, smoke. Similar notes during tasting, with cigarette flavor being dominant, but overall a bland tea. Medium body, slight astringency lingers, no sourness, very slightly sweet. A long lasting star anise flavor lingers in the back of the throat.

Flavors: Char, Flowers

205 °F / 96 °C 0 min, 15 sec 3 g 3 OZ / 88 ML

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Just finished a tea share and it was certainly a welcome and unique addition. I’ve never had purple wild, and it had a very interesting flavor profile. Leaf packets as expected – deep purple in about 1/3 of leaves. Aroma, even of the dry, is extremely pungent fruity. First steep was heavy sweet fruity – something like lychee/mangosteen and grassy. Medium mouthfeel. Aftertaste continued the trend with more lychee and less grass. Second steep was waning in flavor, and the third was very light.

Flavors: Grass, Lychee, Mineral

200 °F / 93 °C 0 min, 15 sec 5 g 5 OZ / 150 ML

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I got a sample of this quite a while ago. These little pearls expand a LOT so… this tea came out very very strong, but that’s not a bad thing! There’s no funky should’ve-rinsed-the-tea-first aftertaste. (I’m lazy, who has time to rinse their tea? I know, I don’t deserve the tea I drink.)

This the first tieguanyin I’ve had where I could actually taste the smokiness! Usually I’m like, suuuuuure, smoky… uhuh. Nope, this one’s got it in a profound, delicious way!

There’s a little bit of bitterness, probably because I didn’t read the package properly (there’s no English, really, just Chinese or German) so I didn’t realize this was an oolong (I found “Tie Guan Yin” printed sideways on the sample after I’d drowned the tea leaves), and brewed it with boiling hot water. Sorry little tea leafies! The next few steeps will be less shocking, I promise!

In any case, this tieguanyin is different than any other I’ve tasted. I can definitely say I prefer the floral varieties more so than the dark, leather, smoky, manly? kinds. Haha! But it’s still yummy! Just not one I would keep around as a staple. :)

Flavors: Leather, Smoke

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drank Shan Tee by Siam Tee Shop
603 tasting notes

Another gift from kittylovestea

A decent tea

When I smell the leaves dry, I smell mustyness.

When I smell the leaves wet, I smell strong asparagus.

When I smell the brewed tea. I smell honey.

When I taste the brewed tea, I taste honey.

The color of the brewed tea is light yellow.

Specs via iPod:

Grams: 5
Temp: a little below boiling.
Cup size: 250ml
Steep time: 30s

I rate this a 76 because it is kind of weak.

Many thanks!

Flavors: Asparagus, Honey

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The loose leaf is large and hosts an array of colours, most noticeably the lime leaf. The black tea is also large and thinly rolled into long, squiggly pieces. The blend as a whole has a spicy and rather aromatic scent. Not as strong as I expected nor as Thai food strong.

So 2 teaspoons (since it’s large leaf) of blend into my steeping mug and boiling water added for roughly 3-4 minutes.

The resulting tea liquid is dark brown and in colour and has the most amazing Thai scent I have ever smelled from a tea. It truly does smell like Thai green curry, or another similar dish. It’s spicy with citrus highs and a creamy underlayer, before becoming spicy again. Wondrous indeed!

And here comes the taste test (which I can hardly control my excitement about). ..sip..sip. Holy moly, that has a spicy kick! The chilli burns the throat (well rather tingles than burns) and is quickly neutralised by a touch of cream and citrus (which matches the smell) before becoming spicy again in the after taste. The chilli is definitely the main character. I gave a sip for my husband and he stated “I’ve never had such a spicy cup of tea” and considering I’m on 1291 (including this tea) steeping notes of which I pass onto him to try; it’s saying something about this ‘unique’ blend.

More information on SororiTEA Sisters:

Flavors: Spicy

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Once steeped (Western style) this is golden in colour with a soft coconut scent. Some sweetness to it but on the whole it’s subtle.

In terms of flavour this does actually match the scent somewhat. A sip produces a soft and subtly sweet coconut essence with a hint of milk and some dryness in the after taste. As it cools the black tea thickens to unleash subtle sour wood notes. As thick as the black tea base is beginning to be; it is no where near strong enough to remove the coconut essence and if anything the contrast makes it all the more pleasant.

The more I drink this the more I am happily surprised that the coconut remains sweet throughout my many cups full. I should perhaps mention that I made roughly 1 litre of this tea in a very large pot, something to enjoy with my husband while we watch a film. Anyway back to the tea, I’m on cup number 4 and it still tastes as sweet and much like coconut as the first cup did. Something that tends to be lost on flavoured blends as you adjust to their taste.

I like that the coconut tastes pure and non chemical which only adds to it’s splendour.

This tea really offered a beautiful coconut and black tea balance which in a way lets you enjoy the best of both worlds at the same time. The choice of base was what really made this tea for me, as nice as the coconut flavour is I always enjoy tasting the base for added depth and richness. I suppose it’s a way of saying “Yes I’m a coconut tea but don’t assume that is all I am”.

Pics and more info:

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This tea isn’t too fruity, but has a crisp-ness to it. I might have steeped it too long because it’s a little bitter. Hopefully not forgetting about it for twenty minutes next time will yield a better cup. Haha! /UserError

Boiling 8 min or more

Four minute steep is still bitter, but not unpleasantly so. I’ll try a cooler water temperature next time (not boiling). =3

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I received some bad news last night, my small fish tank (which contained around 1000 cherry shrimp, 3 Ottoinculus fish and various snails) has endured some sort of freak malfunction and all of it’s inhabitants are dead. It is believed to have happened sometime through Saturday night. I didn’t notice it on Sunday morning, while I fed them I was desperate for the toilet so I didn’t check to see if they were alright. For that I feel incredibly guilty. I dearly loved my underwater friends and they will be sorely missed.

Today I am not feeling up to much while I grieve, so I chose this tea to re-steep all day while I watch films on tv (as this morning the pc died). I should be back in a couple of days if not sooner, for now I’m just picking comfort tea and trying to accept my loss. I’ve been with them for 3 years when I started to build my shrimp army.



I’m so sorry to hear about this!


I’m so sorry for your loss Kitty.

Maddy Barone

Oh, dear, That’s horrible. Hugs.


So sorry to hear that.

Roswell Strange

Sorry to hear that. Maybe enjoy a tea with good marine notes in their memory?


sorry for your loss :(


Thank you very much everyone. Your thoughts and words mean a lot to me.

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In raw form this tea smells super duper sweet and fruity! Like fresh peach juice. The Oolong balls are a nice size which comes dotted with other ingredients around them, of which I can see rose petals and ginger pieces.

Once steeped the tea is golden brown/yellow with a sweet and thick fruit scent, particularly peach and an undertone of sweet rose and flowers surround it. Pure smelling and juicy, wonderful!

Flavour matches the scent somewhat. It’s sweet and fruity with peach and strawberry like tones with flowers and milky Oolong, blended into one smooth and sweet drink. The fruit is very fresh and pure, I can almost taste the fuzz of the peach skin. It’s strength is a nice balance, not toning out the Oolong but using the milk tones to it’s advantage. Further sips reveal a touch of dryness which lingers with the sweet fruit in the after taste.

I could drink this tea any time, any where and still enjoy it as much. Therefore top marks from me (which is a rare occurrence)

For more info and pics:

Additional note: Even through 3 re-steeps (so 4 steeps altogether) this tea still has lots of flavour, almost as much as the original. Another reason that is gets top marks :D

Flavors: Milk, Peach, Sweet


Sounds yummy! Also, the leaf looks awesome!


It truly is delicious, was not expecting it at all as I don’t usually get on with flavoured tea. A very nice surprise :D Looking forward to trying the other blends.

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this tea is awesome!

when I smell the tea ball dry, it smells green and flowery

when I smell the tea ball wet, it smells like roses and flowers

when I smell the brewed tea, it smells like roses and flowers too

when I taste the brewed tea, it tastes like flowers

many thanks to Thomas kasper for this free sample

Flavors: Floral, Flowers, Green, Rose

190 °F / 87 °C 4 OZ / 130 ML

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This is a really lovely tea for a bright sunny day promising spring.

This is a blend of Thai jin Xuan, watermelon, peach, ginger, and rose petals. The dry leaf smells very fruity and actually reminds me of passion fruit and cream.

This scent does translate into the flavour as well, yet the individual fruit elements are still discernable. Flavour notes include, passion fruit, watermelon, peach, ginger. These are augmented by cream and a slightly nutty element from the base tea. The base also provides peach, a spicy cinnamon floral note, and a lightly bitter vegetal note that helps to provide a good sense if body for the tea and grounds the flavour. It resteeps really well, with the second steep being even more fruity than the first. Really nice.

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when i smell the leaves dry, they smell green and spicy.

when i smell the leaves wet, the above smell is intensified.

when i smell the brewed tea, it smells like green tea and spices.

when i taste the brewed tea, it tastes like green and spicy.

many thanks to thomas kasper for this sample :)

Flavors: Green, Spices, Spicy

190 °F / 87 °C 0 min, 15 sec 4 tsp 8 OZ / 250 ML

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so i had some of this today too, its still good to drink

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still an awesome tea. quite bold taste, but the leaves dry seem to smell weak

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when i smell the leaves dry, they smell green and sweet.

when I smell the leaves wet, they smell like vegetables and green and sweet.

when I smell the brewed tea, it smells green and sweet

when I taste the brewed tea, it tastes sweet and green

im not sure how its supposed to be better than other dragon well teas.. but I think it tastes the same

thankyou Thomas kasper for selling me this lovely tea

Flavors: Green, Sweet, Vegetables

195 °F / 90 °C 7 g 5 OZ / 150 ML

I like your new review process!very informative


Thankyou :)

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The leaves of this tea are rolled and much darker than this photo suggests.

My leaves are mostly dark olive green to chocolate brown and smell of fall leaves. This is a medium roast oolong produced in North Thailand sourced from a family run enterprise.

I decided to steep my tea using a gongfu method and used 1 TSP of tea in 100ml of water.

I started out with a 3s rinse which I decided to drink. I am happy I did so because it tasted of baklava. It’s flavour was all honey and nuts ( particularly pistachio) and pastry.

I then chose short steeping times to start out with. My times were: 5,10,15,20,25,30,40,60,90s, and 3,4 and 6min). Altogether I made 12 steeps plus the rinse of this tea.
5s scent: honey, pistachio, pastry, hint of something sharp like a currant and fall leaves.
flavour: cream, honey, with fruit, slightly tart yet creamy hinting to mango tempered by something softer like apricot. Pastry and pistachio up front before fruit and honey develop faint hint of fall leaves.
Aftertaste of honey and fruit.
1Os cream, mineral notes, fruit, with hints of citrus rind added to above, pastry, pistachio
15s cream, honey, fall leaves, pastry, fruit, nuts, spice, bits of malt, hints of bitter veg.
20s honey and pastry, pistachios, fall leaves mixed with bitter veg, cinnamon, cream, malt, apricot.
25s roasted grain, leaves, and walnuts, cream, honey and apricots, malt and faint tinge of bitter veg, spice.
30s pastry and nuts, apricot, cream and spice. Hints of malt.
40s apricot, cream,spinach, nuts,pastry, spice.
60s minerals, apricot, cream, hints of ash, sweet and bitter veg, faintly floral with good spice notes, honey. Tingling on the tongue., hints of oatmeal.
90s similar to above.
3min similar but no ash, more sweet vegetables with cream, apricot and honey.
4min. Similar to above with a floral element.
6min similar.

The finished leaves are a fairly uniform deep olive to milk chocolate colour. Some of the leaves show signs of insect distress.

I am not always a fan of mid roast Oolong’s but I really liked the nutty, sweet pastry like notes in this one. I really enjoyed it.

Siam-Tee suggests that when using longer steeps this tea has a profile approaching a Da Hong Pao. I will have to try that in the future. As for now I’m glad I tried it this way. I have never had a tea taste so naturally of baklava before.

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This tea is a very smooth, bright, and consistently fruity tea, and reminds me of summer garden parties.

The leaf looks like a medium to dark roast rolled oolong with mostly chocolate to slightly darker coloured leaves and a raisiny and slightly grainy scent dusted with icing sugar and cocoa.

The steeped tea colour is a bright red tone tinged with gold and the fragrance is very fruity.

I’ve steeped this tea using both shorter steeps and the recommended longer steeps and found similar flavour profiles both ways.

This tea has a wonderful sunwarmed strawberry note I’ve found in some Taiwanese Assam’s combined with peach in the early steeps. This is dusted with icing sugar with caramel underneath. I also found notes of light cocoa, pistachio, and malt. These notes were consistent through all my steeps ( 3 min, 3 min, 4 min/ 1 tsp/ 95°C). In my gongfu session there was a tabacco note which I didn’t find in the western steep. I also found notes of cream, cotton flower ( that only appeared when hot and then quickly dissipated) and a mineral note in the last steep. The aftertaste is very sweet with notes of fruit and sugar. The tea is very smooth, with a mild to medium body, and a good dose of caffeine. The caffeine combined with the fruity notes of the tea leave the impression of a very bright tea. Altogether a really nice experience.


Sounds delish!

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This is a very nice “sticky rice” tea, perfectly sweet and tasty but the aroma is most wonderful, I always have liked the scent of rice teas this one makes the whole kitchen smell good. Lance don’t like the smell he calls in “stinky rice” tea lol


I love sticky rice tea all sweet and good. I’ve made it iced and love that too.


Showing my lack of world travels here, but someone please tell me what sticky rice is. I see this mentioned often and I have no reference point to compare.

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