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Recent Tasting Notes
First dibs: 10 year aged shu puerh tea by teance.
Engraved dragon head yixing teapot gongfucha.
Dry leaf: subtle mustyness
1x medium rinse.
Light steep; I taste/smell: (smell) subtle —> earth, ginger (?), cookies. Soda pop(? [weird]). (Taste) subtle
-→ soda pop (weird), earth, camphor, mushrooms.
Medium steep; I taste/smell: (smell) subtle —> fishyness, earth (?), fermentation (?), cookies. (Taste) subtle -→ earth, fermentation, camphor (?), mushrooms (?). Light soda pop (?).
Heavy steep; I taste/smell: (smell) subtle earth. Light fishyness. (Taste)
Light —→ earth, camphor, mushrooms, fermentation.
All in all, a decent tea. A tad fishy but decent flavours and cha qi. The Soda pop taste surprised me! I rate this a 80/100 I’ll give the rest to a friend.
Flavors: Camphor, Cookie, Earth, Fishy, Mushrooms, Musty
Very smoky! Reminds me of my favorite rauchbiers, or of smoked almonds. Has a deep, vegetal richness that evokes certain green teas I’ve tried. A bit astringent. 4 resteeps and it’s still tasting pretty good.
Flavors: Almond, Grass, Smoke
I don’t drink a lot of darjeeling, so I had to look up the flavor profile of this one from Teance. The wintergreen aroma they describe is definitely there, as well as a light-roasted coffee bean or nutty scent. Deep auburn-brown brew after a short 1 min infusion (4g in 6 oz.) My teeth will be a pretty color after this one!
The flavor follows the scent – like an espresso followed by a burnt biscuit with jam.
Flavors: Espresso, Mineral
I put aside enough time over the weekend to brew a kung fu session of this tea. The dried leaves lure you in with some fresh grass and floral notes. Just like the instructions on Teance, I didn’t give it a rinse, and the first brew was relatively flat with faint hint of the honey huigan in the back of the throat. Starting in the second steep, it starts to come into its own with an assertive honey and floral note, with crisp and clean texture in the mouth. The huigan flavor is consistent through to the fifth steep, with the sixth steep starting to fade a little bit. I am sure I could have prolong the session with a longer steep after the 6th round, but I called it a wrap and moved on.
Overall, it was pleasant tea to drink on a weekend afternoon. According to Teance, this is a charcoal roasted tea, though it must be very lightly roasted because I didn’t get any of the full body or subtle complexity that I would expected from a medium or high roast level tea. I can see it as a good intro to oolong, one you can drink while relaxing and share a nice conversation with friends gathered around.
Flavors: Floral, Grass, Honey
This was my gateway drug back into tea. I hadn’t realized it yet, but I was coming down with strep throat (I had it twice last month) when I decided to brew this. I really loved this combination. Such a simple combination, and yet so flavorful and soothing. I want to remember to get more of this soon.
Wow. This tea is great. It’s important to brew it as instructed, at 160 degrees. I experimented with bringing it up to 175 and it definitely tasted burned. At 160, it was light and slightly buttery, sweet, and round. I will keep it for special occasions, as it’s a bit pricey so I don’t want to run through it too quickly.
I am off to a late start since I couldn’t fall asleep last night. I don’t know what I am thinking by drinking puerh in the evenings. That is my favorite time to drink them but then I always have insomnia!
Anyway I haven’t gong fu’d too many black/red teas but I think that needs to change. I really enjoy this one but some of the other reviewers did not. I love the flavor profile which has notes of sweet potato, pepper, a bit of tobacco and malt. I discovered you can gong fu it for at least 5x before it starts to give up any flavor. If you’re into Yunnan blacks I would recommend it as a good one to try, though it appears they are all sold out of it on their website.
Gah, I was just in the middle of typing a tasting note for this and I accidentally closed the window I was writing in. Don’t you just hate that??
Anyway this is a really nice yunnan from Teance. First steep was at 205 F for 1 minute in the yixing. Tea liquor smells like brown sugar and I am getting notes of malt, sweet potato, pepper and brown sugar. A very smooth and sweet infusion and delicious. The 2nd steep I decided to go for 2 minutes. It is definitely darker and peppery notes are becoming more prominent, but it also has yummy brown sugary, bready notes like a delicious pastry. I am definitely not disappointed with this but yunnans are probably my favorite black tea at the moment.
I’ve been searching and searching for the best Yunnan Gold Tips out there and these are it. Teance should be more reviewed on here because their commitment to finding the best tea is unmatched. The viscosity of this tea is out of this world. I’ve never had a more satisfying cup of red tea… Laoshan Black from Verdant comes close, but this has a complexity that you just don’t quite get from the Laoshan.
Flavors: Black Pepper, Cacao, Malt
A friend of mine gave me a bag of this tea a long time ago. I never opened it because I thought that would save the freshness until I wanted to enjoy it. I have the April 2013 harvest…which is over a year ago, so I was a little worried it would not still be good. It tastes absolutely delightful! Nice and light, smooth, crisp, and I get light melon notes, as indicated by the package. I will definitely be enjoying this one now that it’s open. :)
Not quite feeling this tea this morning. I should have gone with something stronger.
My bursitis in my shoulder has gotten really bad to the point I only got a couple of hours of sleep last night so I’m feeling kinda crummy.
I mentioned using this as a cold steep when I move. Well I move tomorrow! I won’t have access to all my stuff from storage still monday and even then it’ll take forever to unpack, especially trying to protect my shoulder. I still haven’t decided where the Giant Cabinet of Teas(GCT) is going in the apartment yet. Better figure that out soon!
But so excited I’ll be able to have an address and access to all my teas so I can do swaps. I don’t even remember half the teas in my GCT are! It will be so nice to get reacquainted.
Ok enough about my move. Back to the tea. As it cools it’s tasting much better to me. No longer weak, just delicate. The fruitiness is like a juicy peach. Peaches and cream. The cream note isn’t as strong as like a milk oolong but it’s definitely noticeable.
I’m certainly making an assertive black for my next cup but starting to relax into this cup and enjoy it.
Flavors: Cream, Floral, Orchid, Peach, Stonefruits
I wrote a long review of this and steepster ate it!
The sort version—a lovely fruity light oolong with notes of stone fruit and melon. With a definite touch of cream.
I think once I finally move into a house and get all my stuff unpacked and have access to my iced tea pitcher I’ll definitely be making this cold brewed.
It resteeps amazingly well. The problem with teas like this is they’re imposible to sipdown! I have almost 2 oz of this and it’s over a year old eeep. I better get drinking! I’m very grateful to have this one on the boat with me.
First to review this tea, eh? No pressure.
I got this at a little tea shop in Berkeley about a month ago. They had some interesting blends and I got this little sample packet, to try this oolong, which suggested notes of vanilla and clover honey, which are surefire discriptors to get me to buy a product.
They are not kidding with the term Light Oolong. This is so delicate and subtle that its taken me a few cups to really get a hold on this.
Light, but not bad. A watercolor wash of oolong, and, yes, a subtle after taste of honey floating by. Its very calming and gentle, and I like it.
I may not ever have it again, but this was a lovely pot of tea.
thank you CharlotteZero for a sample of this one! I had no idea how to steep this one, so I just wung it… but then I realized I had a Phoenix oolong from Verdant before. Verdant’s suggestions: Use 4-5 g of tea per 8oz or water. Rinse leaves once with 205 degree water. Steep for 25-35 seconds. Enjoy at least 5 infusions. Yeah, I kind of knew I was overdoing these steeps. Definitely should have looked it up before I steeped, as I usually do. I used two teaspoons and forgot the rinse.
Steep #1 // 8 min after boiling // 2 min
Almond oolong sounded interesting, but I don’t taste the almond here. The dry leaves are twisty, dark and dusty but once steeped they turn green. This cup wasn’t terribly overdone, but it did have hints of astringency. Rather than almond, the flavor was like juicy honey peach.
Steep #2 // a few min after boiling // 3 min
The first cup tasted like it probably should have, but this one was sadly ruined. Too bitter. I was tasting peach from Verdant’s phoenix oolong and really enjoyed that one (looking at the tasting notes), so it’s too bad I ruined this one. I have a few steep sessions worth to actually do this tea some justice…
I got a sample of this last year at Teance, but now I don’t see any reference to it on their website. Oh well! On to the tea!
This tea is strange. It is very smooth and balanced. It has a little bit of a fruity taste, but it is also almost savory. It isn’t salty at all, but it reminds me of salted preserved plums that you get at Asian markets. It seems well done, but isn’t striking a chord with me. I may try it again and see if my opinion changes.
Steeping instructions on the bag say 1tsp to 1c water at 205F for 1 minute and it is good for 4-5 infusions.