Tea TrekkerEdit Company
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Recent Tasting Notes
Bought some of the 2016.
This is fine. It’s a very jade like oolong. Not my favorite style of tea. But, I used to like this kind of tea years ago. It’s comparable with jade tieguanyin style teas. It’s cheaper than ones, so it’s a better deal.
However, if you like jade oolongs, personally, I would look to Taiwan for those.
It’s a pretty good tea. However, it’s very light. Maybe, not everyone will appreciate that quality. I guess it’s more hay-like than grassy in taste. Anyway, I think it’s a good tea, but I actually prefer other green teas much better.
Tea Trekker says they try to get products that have less charcoal taste since that’s what Americans like. Well, I would have preferred to get the more Chinese-like product. But, you got sell what the public buys.
I bought the 2017 harvest.
I’ve gone back and forth on this tea. When I first tried it, I was surprised. It was rather spicy for a green tea – compared to the other Chinese greens I’ve had before. I wasn’t sure that I liked it. However, I bought a good bit of it, so I just continued to drink it. Now, I think it’s pretty good. It really shows the variety of green tea types found in China. It’s very interesting. Perhaps it’s just when you get tea close to its genetic origins (Yunnan), you get greater variety of tastes. It’s inexpensive as well compared to the famous teas.
Really solid tea. Delicious, homey, I’m new to Tieguanyin but I really like this. Crowd pleaser for sure. I got elements of Jin Xuan in its butteryness and sweet cookie notes. But it had a whole other element of smokiness and dark spirits. Would very much buy again, really enjoyed.
Brewed 5 grams in 100ml gaiwan starting at 15/20s, then 25, 30, etc. Went for about 12 infusions
Flavors: Burnt Sugar, Butter, Smoke
Quick overview/TLDR: A delicious tea featuring intoxicating creaminess and rich brothiness. Dark green (but not bitter) vegetal flavors mix with gentle minerality and subtle floral notes.
Dry leaves: Very dark, twisted/curled leaves, mostly intact, with some stems. Dry leaves have characteristic oolong roastiness, brown sugar sweetness, a bit of cocoa powder.
Brewed in gaiwan (~100 ml capacity), 4 g of tea. Started with ~200F water. Quick wash. Wet leaves look deep green and smell that way too, smell of cooked hardy greens like collards, a touch of vegetal bitterness, but with a lot of butteriness in the smell too.
First steep: ~5 sec. The color is a clear light brown with touches of orange and green. Wonderful creaminess in flavor, with light to medium body. A slight tickle of bitterness and minerality on the tongue as it goes down.
Second: A bit more than 10 sec. Leaves are still somewhat compressed and partially curled but starting to open up. Leaves smell quite savory. The liquor has even more of that luscious creaminess. Like a tasty vegetable broth made with lots of extra virgin olive oil. Still feeling that minerality on the tongue and throat.
Third: ~20 sec. Color remains that light golden brown, but a bit deeper in shade. Some of the buttery texture has thinned out, but it leaves a wonderfully soft, gentle, creamy aftertaste (or “afterfeel”) in the mouth.
Fourth: ~30-60 sec (let it go a bit longer here). Leaves still haven’t completely unfurled, but are starting to expand and fill the bowl nicely. Liquor was noticeably darker this time. Intoxicatingly creamy aroma with those light savory/brothy notes. The longer steep brought back more of the buttery texture, while I’m also getting noticeably more tingly minerality. I’m starting to notice a gently floral quality and sweetness, particularly at the back of the mouth/throat. As the tea evolves it’s becoming more balanced, blending the creaminess, minerality, savory and sweet components.
Fifth-Eighth: Bumped the water up to near boiling (whatever temperature my kettle kept the water on its “keep warm” feature). Increased steeping time.
Overall these steeps feature a lighter, honey-like color. They continued to have less creaminess (although still a noticeable amount) and more minerality, with an overall weaker flavor. But the flavor was different with each infusion, some bringing out more roasted flavors, some with more sweetness.
Overall feel/energy: Mellowing, comforting, the creamy quality of the tea seems to spread through your body. Mild giddiness/drunkenness. Very easy on the stomach, helps control appetite. If you do a lot of steeps, you’ll start to get some caffeine energy/jitteryness, but I find it overall balanced and pleasant.
Flavors: Butter, Floral, Kale, Mineral, Olive Oil
This review is based on one steep western style. It is a nice sweet tasting, somewhat earthy ripe puerh. It is from 2008 so it has cleared somewhat. I might even go as far as to describe the sweet note as a dates note. It is pretty tasty. I should add that Tea Trekker sells some good tea.
I brewed this one time in a Teavana Glass Perfect Tea Maker/Gravity Steeper with 3 tsp leaf and 200 degree water for 30 seconds after a 10 second rinse.
Bought this the other day. Forgot it said 190 degrees and brewed it at boiling. It’s got a mild fruity note and a note of malt that is not strong.
I brewed this one time in a 16 oz Teavana Glass Perfect Tea Maker/Gravity Steeper with 2 tbl leaf and boiling water for 4 min.
Not sure where the teas in this blend are from. But it’s a very nice blend. It’s got a main note that is fruity in nature with perhaps just a little bit of malt in the background. There is no need to add milk to this tea. Although I added sugar I think it would be ok without too.
Steeped thhis overnight in the fridge in a 32oz Lupica Handy Cooler with 4 tsp leaf.
Bought two ounces of this the other day. This is good tea. It’s got a fruity note to it off the bat. I’m not getting any malt or really any strong flavors other than the fruity note. The people at Tea Trekker know how to pick a tea.
I brewed this one time in a 16 oz Teavana Glass Perfect Tea Maker/Gravity Steeper with approx 4 tsp leaf and 190 degree water for 2 min.
This is quite a tasty tea. I can understand why they call it peach blossom. It has a strong fruity note that I would indeed describe as tasting like peaches. Perhaps it was grown next to peach trees. There is also a note of malt much weaker. This is an excellent tea and one I will have to be on the lookout for next year.
I brewed this one time in a 16oz Teavana Glass Perfect Tea Maker/Gravity Steeper with 6 tsp leaf and 190 degree water for 2 min. That sounds like a lot of tea but their recommendation was two tablespoons of tea.
Flavors: Malt, Peach
Got the 2016 spring pluck of this yesterday. This is nothing short of phenomenal tea. It has a mildly fruity main note followed up by an undercurrent of malt. This so far is among the best teas I have tried from Tea Trekker and on of the best Jin Jum Meis I have drank. I may want to pick up some more of this stuff.
I brewed this one time in a 16oz Teavana Glass Perfect Tea Maker/Gravity Steeper with 3 tsp leaf and 190 degree water for 3 minutes.
Flavors: Fruity, Malt
This is a very malty tea with only a slight bitterness. It has undertones of dark chocolate. It is very good. Just got this in my order today. I would definitely buy this again next year if I finish this.
Brewed this one time in a 16oz Teavana Glass Perfect Tea Maker/Gravity Steeper with 4 tsp leaf and 190 degree water for 3 minutes.
Flavors: Chocolate, Malt
I have a lot of respect for Tea Trekkers. They are honest, knowledgable, and dont rely on gimmicks to sell their tea.
This tea while good is more of an expiremental tea than a solid choice. As we all know the Fenghuang, Phoenix Mountains, produces wu longs. This is unique because it is a red tea from this area. So what does this mean for the tea?
The first is that it does have characteristics that coincide with pheonix wu longs. The aroma is fruity with a little metallicness. On the first steep it can be easily mistaken for an wu long. The red tea body and sweetness really comes out in the later brews as the aroma fades.
The aroma is guava with a little metallic, makes me suspect they used either Shui Xian or Bai Ye cultivar. Once that fades you get the classic red tea sweetness. The red tea flavor is flawed though. The tea isnt smooth, as red teas are suppose to be. The tea is a little matly with a sour raspberry taste. The smell of the gaiwan at the end was pretty funky like manure. It also leaves an unpleasent taste in the mouth.
This being said, these flavors are pretty small. Non of these flaws over power the general fullness and sweetness of the tea. I would suggest buying a sample of this tea. It is interesting to see what happens when wu long makers make red teas.
I personally wouldnt buy anymore but I can see how other may really like it and buy a lot. (remember I dont really like Fenghuangs)
Flavors: Guava, Malt, Metallic, Raspberry, Sour
2009 From Liquid Proust’s aged oolong sampler.
I tried this tea twice: first gong-fu, and then a cross between gong-fu and western style: 60 s steeps of 3 grams in 6 oz water. I preferred the second approach.
The dominant flavor of this tea is the heavy roast, which hits you as soon as the water hits the tea. In the gong-fu session, this was pretty much all i got, but in the semi-western session, there was a stone fruit hiding under the roast, which peeked out at various times; in the finish during the first steep and as the tea cooled in the second steep, and again in the finish of the third steep.
I prefer my oolong roasted, but this one was a bit too much for me. My rating is an average of the first session (81) and the second (85), which was high largely because the tea was fairly interesting, not because it was a pleasure to drink (though there was nothing unpleasant about it, at least for me).
On a personal note, I’m a terrible tea hoarder. Despite my participation in two travelling tea boxes and 3 of Liquid Proust’s samplers, this is only my 21st sipdown of the year. the worst thing is that this one was accidental. this sample was in a bag of teas that I didn’t think I had tried. My usual modus operendus is to save the last portion of a sample pretty much forever. i need to change this.
Frankly any old-style, old tree tea and purple varietals are to my liking. This tea combines these two aspects. As one contemplates the dry leaf, before steeping it, it seems to talk of loving, careful hands that cut long, well developed but young and tender leaves in spring 2014 then processed them to a subdued cordovan color, delicately twisting them to come up with an exceptional flavor and aroma for my tasting still now in 2016. This is one of the longest lasting teas in the mouth that I have ever tried. The first time I steeped it, while meditating later on , I was distracted but its persistent taste. Perhaps it lasted almost an hour!
This morning I made two steepings for 3 minutes at 190°F and it is so smooth, so velvety. Nothing harsh, by any means. A full bodied, complex taste and, as I say, long in the mouth. A few hours later, I have made a third steeping at 195°F for 5 minutes and it retains its entire flavor, perhaps gaining in subtly—or is it because I am more awake now? I will later on do a fourth steeping— I have done it many times— at 200°F and for 6-7 minutes and it will still maintain a good taste level, although by this time, it will be less pronounced.
Tea Trekker is indeed true to its reputation which such a fine, very top-notch tea. They definitely have an excellent hand at making their contacts and choices. Their quality is very consistent, indeed.