Teavivre

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95

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Flavors: Earth, Fishy, Floral, Sweet, Vanilla

Preparation
160 °F / 71 °C 0 min, 15 sec 10 g 3 OZ / 103 ML

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95

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Preparation
155 °F / 68 °C 0 min, 15 sec

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87

I find that I crave a nice cup of Chinese black in the mornings. It’s just a lovely way to start the day. I love the preserved plum flavor in this one. The lingering maltiness.

As I mature in my tea adventure, I find myself not appreciating teas as much as I used to. It’s such a shame. I’ll drink while reading or working and I just don’t notice the nuances anymore. I try to put time aside for a new tea to truly appreciate it, but my schedule is not what it used to be. When I started my tea adventure, I was unemployed and my husband wasn’t out of the house all day going to work and then school. While I’m grateful to be employed and happy that husband’s continuing education will open up opportunities for him, I really miss having TIME. Time to just do nothing or focus on hobbies.

Anyway! Good tea!

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80

I’ve been brewing up a cup here and there over the past couple days, thanks to Heather, who provided me with a sample. I’m still trying to figure out where I stand on Dragon Well.

So far, I’d say this is the most well-balanced straight Dragon Well I’ve had. There’s a balance between the sweet and vegetal flavours. Slightly grassy, slightly buttery, basically what Dragon Wells are all about.

I personally wouldn’t buy any since I’m not a fan of grassy and/or vegetal greens, but it’s always nice to further explore a particular type of tea.

Plunkybug

I love the Dragon Well in Butiki’s With Open Eyes but not sure how I like it straight.

Fjellrev

Me too! I was actually going to write that in my note. Makes me wonder how her straight Dragon Well compares.

Plunkybug

I just got this and another dragon well, so I am keen to see what I think, as I’m not too fond of straight greens.

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82

Dark Oolong that is amber in color and has a malted steamed veggie aroma. The tea taste vegetal and fruity, with a subtle orange and strawberry flavor.

Preparation
205 °F / 96 °C

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I am so happy to be back to drinking most teas. I still have a lot of heartburn now and then but sixteen years on proton pump inhibitors isn’t going to be easy to overcome. I am committed to making it work.

I made egg fu yung again tonight because chickens are ridiculous and they cracked three of the eggs they laid today. They insisted on getting in the only nest box that did NOT have straw in it to lay their eggs and sat on each other and acted like toddlers in general. As long as the crack is superficial and the inner membrane is intact, the egg is okay to eat as long as you do so quickly because it will lose moisture quickly.

Asian food means green tea usually, but I saw this sample first and since it was handy I tossed it to hubby to make. Wow, I am glad he made this one because it was FANTASTIC.

With the food, I couldn’t help but notice how powerful the floral taste of this tea was, but there was enough mineral taste to make it pair awesomely. This is not a dark oolong, or a roast-y oolong. It is light and green-ish and sweet and smooth. And milky! There is a creamy smoothness to this that gives it lots of body.

I am seriously loving this tea tonight.

Fjellrev

I had no idea you had chickens. :)

ashmanra

Fjellrev: Yes, I have been a chicken lady for just over three years now! We do not have a rooster because we live in a city neighborhood, but our backyard is very private and it has been safe enough for them to wander freely. I had a broody hen who raised several babies last year that were sneaked under her at night. She let me down this year and didn’t accept the two I gave her, so I am having to raise them myself. Fortunately, it is difficult and it is so hot here I don’t even have to put them under a brooding lamp.

Do you have chickens as well?

Teasenz

Definitely understand what you mean. I always ask for light oolongs here in China after a heavy dim sum lunch with friends in the weekend. The light and floral flavor is just perfect, and it helps me digest.

ashmanra

Teasenz: I want to go to a dim sum place! We don’t have any here in my town, but there are plenty not far from here where my eldest children live.

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We had a few people absent from our writers’ group tonight, and since several of the attendees have really been loving the tea, I offered to use the extra time to do a gong fu tasting of this tea.

The tea was passed around the circle in the display dish. One of the younger members has been to China a couple of times and she really loved the aroma of the dry leaf. These are tight, hard pellets. When I poured them in the pot, they barely covered the bottom of the little 8 ounce vessel. It was going to be fun to watch their reaction to the unfurling of the leaves.

I did a quick rinse and then a short steep. The liquor was a nice solid yellow and the taste was smooth and buttery with a light floral taste. The girl who had been to China said it was nice, and she liked it, but it wasn’t going to be a favorite. Knowing the flavor profile she has liked in the past, I made the next two steeps longer. Now the tea had that little bite with the sweet aftertaste that is found in some green teas like Chun Mee.

As I expected, she said those were her favorite steeps. We made about 35 ounces in all tonight and there are still some good steeps left in these leaves.

Thank you, Teavivre, for the wonderful samples!

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90

It is rare that one finds a rose tea in which the rose isn’t overpowering, but distinctively there. Props to having an excellent rose flavor without even touching perfumeyness. The tea leaf (dry) smells like chocolate and roses! Lovely.

Preparation
Boiling 3 min, 0 sec

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79

Light Oolong that is yellow in color and has a steamed vegetable aroma. The tea is light, it’s not too sweet, and it has a floral and steamed spinach taste. This tea is pretty good, but it does not stand out as anything special.

Preparation
205 °F / 96 °C

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Thank you Teavivre for this sample tea!

At first, I underbrewed this tea. It was very pale and delicate…

I let the leaves steep longer in the gaiwan, observing the transformation…playing with the water, moving the lid back and forth in a figure eight then straining the liquor.

The color had changed only a half tone and the taste was as it should be. A delicate whisper.

The flavor was a thin coat of unsalted sweet butter brushed lightly across my tongue, tingling towards the back and a subtle floral finish.

I would never drink this tea in the morning. I’d roll over and go back to sleep if this was next to my bed.

It’s too…relaxing…it…floats in my mind…like sunbeams flickering through the trees.

I’m sipping this Ali Shan and I want to sit by a stream, lay in a hammock, watch the Fall leaves waving back and forth…back and forth out my window.

This is a soft, gentle, tranquil tea.

Lovely.

Fuzzy_Peachkin

Lovely review!

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81

Dark Oolong that is light amber in color and has a nutty roasted aroma. It is light and sweet with a peach and cocoa taste.

Preparation
205 °F / 96 °C

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82

I’ve had this for nearly a year and I still have 2 oz of it! :O I nearly forgot how tasty it is. It’s very malty with a bit of honey. It’s dark and rich and a nice start to my morning. I’m off work today and tomorrow to cover for J (he has to invigilate some exams/do office hours) so I’m just hanging out with my toddler, watching her run laps in her room around her train table!

I think today will be another Adagio sampler tasting day as I build a sampling box for Ozli and think she’ll enjoy some of those. Maybe I’ll send her some of this too…. It’s just so tasty and I’m pretty sure I bought it during the last spring sale so it was well priced. Teavivre is pretty great.

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82

I haven’t had this in awhile, so I needed to remedy that. It’s nice to have a straight black tea, without all the crazy flavours and just get back to basics. This one is so dark and rich. I may have over-steeped it, but I am still enjoying it.

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82

I think it’s been over a month since I had this one, which makes me want to yell at myself because this is really good. It’s dark and rich, without being overly malty. (which is what I was afraid of). I’m getting sweet honey, and caramel too!

I guess the secret for this one is to err on the side of understeeping!

Each sip is seriously like walking along the danger zone – it smells like it’s almost too strong and I don’t want to sip it, but when I do it’s just rich and perfect.

Preparation
190 °F / 87 °C 2 min, 30 sec
Tuscanteal

Sounds like it teases!

Cavocorax

It does! But in a good way at least!

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82

Mmmm. This is a nice rich start to my day. Not much caramel – more honeyed molasses, but it’s very good.

Preparation
190 °F / 87 °C 2 min, 45 sec

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82

Comparison notes here for Organic vs. Non-Organic version: http://steepster.com/cavocorax/posts/194378

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78

This is another sample I was a bit worried about trying because I only had enough for the one cup, and wanted to make sure I could give it a proper review.

Time to stop stalling! (Although, I wish I’d brewed up some of the non-organic version for comparison. Maybe I’ll do that right now? Done. Both are about ~7 grams at 85C for 2.5 minutes, because THAT’S SCIENTIFIC.)

I quickly smelled both of these and found that the organic version (OGV) smelled darker and a bit like chocolate, while the non-organic version (NOGV) smelled malty and rich.

The OGV tastes dark and rich but I can definitely taste the caramel notes in it. It’s very smooth and luxurious too and I still swear I’m getting cocoa. Once it’s cooled a little it actually tastes better too.

The NOGV has a very similar profile. Maybe slightly less caramel? But I might be getting honeyish notes in there.

Hmmm. I’m really have a tough time digging right in there and finding the difference. The OGV is a bit earthier than the NOGV, while the NOGV might be slightly sweeter. I guess that means that I’ll re-order the cheaper one? :P Both are fantastic teas and I’d recommend them.

Thank you Angel for this sample. I have 100g of the NOGV, so it was nice to have just a cup of the other so I could see what I was missing.

Now, what am I going to do with all these steeped tea? That’ll be a lot if I re-steep them both! Ha! But then I might be able to add more to this comparison.

Also, I don’t recommend drinking THIS MUCH tea (especially rich black tea) on an empty stomach! :P Whoops.

Preparation
185 °F / 85 °C 2 min, 30 sec
Sil

lightweight! ;)

Cavocorax

Haha, surprisingly so?

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84

Light Oolong that is yellowish green in color and has a floral aroma. It tastes sweet and floral with a little fruitiness on the back end. Plus it can help prevent scurvy.

Preparation
205 °F / 96 °C

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97

Backlog:

This is definitely a favorite tea of mine. For a long time, my favorite Chinese green tea has been Tai Ping Hou Kui, but, this one might be edging out that tea for me! This is just so good!

The leaves look so beautiful … like they’ve been meticulously rolled up like scrolls. Lovely.

The flavor is sweet … Juicy even! Soft, sweet, vegetative, with notes of spice. A really lovely tea!

Here’s my full-length review: http://sororiteasisters.com/2013/05/07/liu-an-gua-pian-green-tea-from-teavivre/

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70

Water: 8oz at 180 degrees

Leaves: very large flat leaves

Steep: 1m,2m

Aroma: light

Color: Light Green

Taste: I was interested in trying this tea because I haven’t seen anything like it before. First steep was for 1 minute, the first sip was bitter then it mellowed out to a lighter non bitter note. On the other hand the second steep was the complete opposite 2m I didn’t like it at all. This time around it was very bitter, I couldn’t finish my cup. I’m not sure if I used too many leaves or if my water was a bit hotter than expected but overall I didn’t enjoy this tea.

*Update!
I recently brewed this tea again this time following a different technique, it came out much better than the first time. Light smooth with no bitterness.

Preparation
180 °F / 82 °C 1 min, 0 sec
TeaVivre

I’m sorry this tea you brewed taste was bitter. How many leaves you have used? I think it might be associated with the tea leaves and temperature.

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96

Cold brewed, and then run through the soda stream.

I wasn’t exactly sure how this would work but what I ended up with was a very light and refreshingly floral fizzy jasmine drink with sweet undertones that just reminded me of a really good spritzer. In fact, it felt like the kind of thing one might be served at a fancy, high class salon while getting a mani pedi or at a spa while getting a cucumber foot scrub or whatever things one does when at the spa. Just, simple but also kind of elegant and extravagant in its simplicity.

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96

It’s been a long time since I did a tea infused juice, so last night while I was at the grocery store I picked up some Lemonade and when I got home I prepped a glass of it with a whole bunch of this tea (like three tablespoons) to make myself some Jasmine Lemonade!

It turned out incredibly successfully – and were it not for the amount of leaf that it uses I’d immediately go prep another cup. It’s good, natural lemonade with all the slight tartness and tangyness it should have and without cloying, excessive sweetness. For anyone curious, the lemonade I’m using is Happy Planet’s Organic Lemonade. They also carry an Organic Raspberry Iced Tea that had me really interested, but it was sold out. The jasmine comes in as a sweet, floral and fresh background note that takes a little more of the stage in the finish after that sweet sourness from the lemons tapers a bit. The flavour is so well integrated into each sip though, and it’s such a refreshing pairing. My favourite tea infused juice I’ve made thus far, for sure.

Song Pairing: https://www.youtube.com/watch?v=0cofswLqmfc

EDIT: Picked the song ‘cause it’s bright and lively, just like the juice.

MrQuackers

Jasmine is fairly strong. But how do you justify using silver needles in lemonade. I’m curious with respect to the flavour etc.

Roswell Strange

Honestly, the flavour of the base tea itself was pretty masked. The reason I didn’t really mind using the silver needle in the lemonade was two fold though; firstly I have a massive surplus of jasmine silver needle on hand (near 100g), and secondly it’s also quite old so it didn’t feel like a waste incorporating it into the juice. I have done tea infused juices with stronger teas though; my favourite was probably Huiming Hong Cha and Orange juice.

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