898 Tasting Notes
Tenth tea for March Mad(Hatter)ness! This is for the pu’erh tea round, going against Tea Chai Te’s Menghai Tuo Cha.
I don’t normally leave a note for a tea more than once, and I have reviewed this before (here: https://steepster.com/mastressalita/posts/386918 ), but for the sake of proper comparison I’m going to give it a second look. At least my last note was two years ago…
Purchased at Snake River Tea in Boise, a local teashop that wholesales their brews from multiple different sources. They don’t carry this particular blend anymore, but they did back in 2018 when I purchased this… and I think that purchase was a “top up” after I’d finished off a bag the previous year and really enjoyed it. I certainly have memories of this being a tea I quite enjoyed, but it sort of fell off the radar as all my pu’erh got sorted into its own cubie in the tea cupboard, and that isn’t a section I dig in very often.
Brewed one perfect teaspoon in 350ml 205F water for 5 minutes. The aroma wasn’t quite an enticing as I remember, but I also didn’t have time to deep clean my thermos on my lunch break from the last pu’erh, which may be why the aroma I was getting was coming off more on the earthy side than I remember. Still, it is a richly earthy shou base, and there are some cocoa and sweeter berry notes that appear on the nose. A strong earthy/mineral note hits the tongue first, but midsip a dark, bittersweet sort of cocoa becomes present, followed by a sweeter, jammy strawberry note that is most noticable at the end of the sip as the stronger earthiness starts to dissipate.
I do like how the flavors work together here; I don’t think I like it as highly as I rated it before (I just don’t jive that strongly with pu’s, even pu’s I enjoy), and while it doesn’t particularly bother me, the liquor can tend towards being a bit oily from the melted chocolate and strawberry curls in the leaf, which may be a downpoint for others.
While I was pleasantly surprised by the Menghai Tuo Cha this morning, it really is hard for it to beat out something with a similar earthy/dirty flavor, but the addition of cocoa and strawberry notes, which, for someone who isn’t that into pu like me, makes it a lot more pleasant of a cup. Chocolate Covered Strawberry Pu’erh moves on!
Flavors: Alcohol, Cocoa, Dark Bittersweet, Dark Chocolate, Earth, Fruity, Jam, Mineral, Strawberry
Ninth tea for March Mad(Hatter)ness! (What happened to #3-8? I’m having to skip around a bit depending on how my work schedule falls and the way tea and the time involved for different types of tea brewing, caffeine vs. no caffeine, etc., fall into that schedule). This is for the pu’erh tea round, going against Tea Etc.’s Chocolate Covered Strawberry.
This is going to be a landslide victory, considering that despite multiple efforts pu’erh tea just “isn’t my cuppa” no matter how hard I try… though, on occassion, I do find some flavored blends using it as a base alright. So when a pure pu ended up randomly selected against a flavored pu it almost seemed unfair to keep that randomizer… but you know what they say, all’s fair in love and tea…
Like all the teas in my bracket, this was purchased in 2018, from Tea Chai Te in Portland (though obviously they are sourcing it). I believe the copy writing at the time indicated the pressing on these tuos was 2008. I guess of all the tea in this bracket, this round is the one that should be least phased by the old age…
I used one tuo for 350ml 205F water, steeped for 5 minutes. I didn’t have time for a rinse prior (I barely had time for such a long steep before draining it into the work thermos and heading out the door!) and the tuo did have issue breaking up properly. That was entirely on me.
Has that strong, familiar earthy potting soil dirt smell. But, for a puerh, I’m doing alright with the flavor. It will never be my favorite type of tea, but this one has come out very smooth, and sweeter than I’m used to. I wonder if the tuo being unable to break up well left the steep “weaker” but, consequently, with a flavor that is far more appealing to me personally. It’s earthy, but doesn’t feel overwhelmingly so. There is a slight, but pleasant, minerality on the sip, which leans into a wet rocks/wet earth flavor. There is a slightly mellow and sweeter finish, while the liquor is that satisfying thick and rich mouthfeel that really coats the throat and stomach.
I am super surprised by this one! I doubt it is going to beat out Chocolate Covered Strawberry (I have very fond memories of that tea!) but it is putting up a hell of a fight to stay in the race. This is probably the highest rating I’ve given to an unflavored pu’erh.
Flavors: Dirt, Earth, Mineral, Sweet, Thick, Wet Earth, Wet Rocks
Second tea for March Mad(Hatter)ness! This is for the black tea round, going against Lupicia’s Cerisier.
This is another 2018 tea, still in a sealed 20g sampler packet. When I cut the packet open, it still had a delightful peach aroma, with a hint of something honey-esque on the nose, as well. Steeped 3.5g for 500ml 205F water for 3 minutes.
The steeped tea smells spot-on for the dry leaf, with that “peaches and honey” aroma; in fact, the honey aroma is even stronger, now. The tea is warm and inviting; the peach note tastes quite fresh rather than candy-like, and the sweetness that smells like honey is tasting closer to vanilla on the tongue. The base tea provides a bit of that “cobbler” feel as it is quite bready, and I’m getting a subtle spice note from it as well; it is a touch astrigent at the end of the sip and leaving a drying feeling settling over the tongue. I may have to try subsequent cups with a touch of honey to see if that curbs that sensation at all; I feel like milk might bulldoze the flavor too much, but it isn’t out of the question.
Compared to Cerisier, this is a tough call, because both teas did a really good job of portraying what they were going for and had spot on flavorings, and both were negatively affected by astringency and drying in the sip. I think Peach Cobbler is going to just edge out the competition though because Cerisier had the disadvantage of being on a decaf base; while that gives me a personal scheduling advantage of being able to drink it in the evenings when I have a bit more “time for tea” than I do during the work day, the downside is I get a slight metallic tinge to the flavor.
Peach Cobbler moves on!
Flavors: Astringent, Baked Bread, Drying, Fruity, Honey, Malt, Peach, Spices, Vanilla
First tea for March Mad(Hatter)ness! The teas were randomly selected using random.org from my spreadsheet, amongst my 2018 teas (so they will be “equal” in age). To get more variety, I am doing each initial round as teas of the same type. This is for the black tea round, going against Bird & Blend’s Peach Cobbler.
Thankfully this tea is decaf (perhaps the only black decaf tea in my whole collection?!) so I can actually drink it after my “caffeine cut-off” hour. From 2018, back when Lupicia was in California and I made a big “buy all the sakura teas” order. I feel like I don’t even see the sakura teas pop up in the spring since Lupicia moved to Hawaii? Prepared 2.5g steeped for 3 minutes in 350ml 205F water.
Unlike the other sakura teas, this one is just flavorings, no salt-preserved leaves. Has an extremely sweet cherry aroma on the nose; it is leaning a little more “cherry” than “cherry blossom” for me, aside from the sweetness which gives the aroma a slight florality to it. At least it doesn’t smell medicinal. And… thankfully, it doesn’t taste medicinal either! It is lacking a certain “tartness” I’d expect of cherry fruit, which, in the flavor, is reminding me heavily of sakura. A soft cherry with a sort of sweet wild flower honey sweetness. The base tea is giving me a bit of a dry leaf note, with a hint of baked bread, and there is a mellow astringency toward the end of the sip. Also a slight “metallic” quality that I could do without, which I often taste in decaf teas. The aftertaste is a bit drying, after the candied cherry note wears off the tongue.
It’s a very nice cup; rarely do I find cherry flavors I enjoy. I may try this with either a smidge of honey or as a latte sometime, to see if that curbs the slight astringency/dryness and metallic notes.
Flavors: Astringent, Autumn Leaf Pile, Baked Bread, Cherry, Cherry Blossom, Drying, Floral, Honey, Metallic, Sweet
Happy National Strawberry Day! Pulled this last P&L sampler from my stash to drink today, prepared cold brewed.
The green tea itself has a deeply vegetal, spinach-like aroma. I get a bit of a berry fruitiness on the nose. The taste, however, is coming off strongly of the beets in the blend, and I’m wondering if that was a “luck of the scoop” from my little sample bag… I do taste some strawberry, but with the highly vegetal note of the green tea coupled with the strong beet note, it doesn’t really taste very fruity. Grassy, vegetal, a little metallic/earthy, bulldozing the subtle strawberry sweetness in the background. I’m not getting any sassyfras, which is disappointing…
I think I may have just overleafed this, adding to some of the strong green tea notes, and if I’d split the sample into two batches it might have been a little less intense, a little more fruity, and been more subtle on the beet. Ah well, I wanted to use up the full sample packet in one go. Not a particularly good cup, but I can see the potential in it and am chalking this one up to my preparation. That said, I’m still keeping my rating lower than I’d give otherwise since it is called “Sassyfras Strawberry” and I’m not getting one of those ingredients at all.
Flavors: Astringent, Drying, Earth, Grass, Mineral, Spinach, Strawberry, Tangy, Vegetal
French Friday! This is the sampler packet I pulled out of the sampler bag for today. Thank you for sharing, Dustin!
The dry leaf smells like the Petite Ourse tea by THEODOR that I tried recently; a strong tangerine citrus aroma. Steeped 3.1g of leaf in 350ml 175F water for 3 minutes. The brewed tea doesn’t smell so strongly of citrus, though; it’s a very tropical aroma, mostly mango, with a bit of a citrusy undertone. On the sip, the tea takes on more of a lemon citrus flavor than the tangerine I was getting on the nose; it has a slight tanginess at the end of the sip, but is a pleasant fresh lemon flavor, with no abrasive “floor cleaner”-esque qualities. I can taste a mango note too, but it is more subtle and gentle compared to the bright citrusy lemon. There is a hint of a sort of floral-quality sweetness as well, though I couldn’t place any particular floral to it.
The tea has a very bright and refreshing feel to it; I like lemon teas, and this one is top-notch!
Flavors: Citrus, Citrus Zest, Floral, Grass, Lemon, Mango, Tangy, Tropical
One of my old B&B teas from the Bluebird days; it’s a sealed 50g package, but apparently I purchased this from tea-sipper in a cupboard sale way back when, so thanks tea-sipper!
The dry leaf looked far more like a “fruit herbal” than a “green tea” to me, so I leafed it pretty heavily to do a liter cold brew overnight in the fridge. Rather than getting a sweet fruity taste, or even a tart/tangy berry (which I would be fine with, as hibi’s BFF on this site), it has come out tasting very medicinal to me, like cough syrup; normally I only get this particular flavor when fruity flavors are combined with rooibos, and I had to double check the package that there was no rooibos involved in this blend. I’m not sure what, exactly, is making it have that particular distinct flavor to me. Perhaps age is the culprit…
Cold brew is typically my preferred way to drink fruity hibi-hip teas, but I decided to try a warm cup, just to see if I got the same result. And, I actually didn’t get the weird cough syrup taste, but it also just tasted very flat… like a slightly strawberry flavored cup of hot water.
Both results just felt off somehow, so I’m guessing age didn’t do this one well. Usually fruit teas with a strong hibi-hip presense are right in my domain, so I feel some ingredient must be in a bad place for me to have issues. Withholding rating as a result. I have one last experiment up my sleeve, which is steeping the remainder of the packet in lemonade. I’m hoping that might balance some of the strange off-notes and bring out more of the fruitiness.
Thanks for sharing, tea-sipper!
Flavors: Berries, Cranberry, Fruity, Medicinal, Strawberry, Tart
Pulled this for my evening sipper, from a very old TeaSource order (a still-sealed January 2018 tea). Dry leaf aroma reminds me of their Evening in Missoula tea (one of my favorites, which I sipped down recently); they do share many of the same “rootbeer” ingredients, like wild cherry bark and sarsaparilla. This one does smell a bit more spice-heavy than Evening in Missoula, which had more of a minty undertone (thanks to the wintergreen).
Brewed tea still has that strong, pleasant rootbeer aroma. I’m definitely not digging the flavor of this one as much as Evening in Missoula, though. I definitely do taste sweet sarsaparilla (the sarsaparilla and lingering licorice root sticky sweetness really do come off very rootbeer-esque), but I’m getting a lot of cinnamon and chicory on the sip as well. I like chicory, but that roasty quality feels out of place here; not so much as to make the tea unpleasant, but considering both this blend and their Evening in Missoula have a very similar flavor profile, the other blend is the clear winner for me and I wouldn’t really feel a need to have both in my cupboard.
Strong rootbeer/licorice/spice notes, with this slight roasted coffee bean flavor on the finish. It’s fine, but the crisp, clean rootbeer flavor of Evening in Missoula with the wintergreen appeals to me more. That said, I won’t have any issues sipping this down; this cup was prepared hot (and was quite nice that way) but I definitely need to try it cold brewed/iced, which I imagine would work quite nicely.
Flavors: Cinnamon, Coffee, Licorice, Roasted, Root Beer, Sarsaparilla, Spices, Sweet
One of my oldest teas, brewed as an afternoon teatime cuppa. The dry leaf had a sweet marzipan aroma, with a bit of a tart cherry/cranberry. The tea brews up a pretty pale pink color from the hibi-hip; the brewed aroma isn’t as potent as the dry leaf, smells sweet and fruity, like honeyed nuts and red berry candy.
The flavor is a bit weak, but this is also a bit old, so hard to tell if that’s just the age peaking through. The white tea base is coming through more strongly than I expected from the dry aroma, providing a hay-like flavor. There is a light marzipan flavor, veering a little more like honeyed nuts toward the end of the sip rather than that really syrupy/alcoholy flavoring I’m used to with marzipan flavors in tea. I am not getting “cherry” but there is a sweet red berry note. I’m not tasting any hibiscus or fruity tartness; I, personally, would like a little tarter edge on the fruitiness.
I may have to try brewing this a few different ways to see if I can’t get some more flavor out of it, but this just may be the best I’m going to get from a January 2018 tea.
Flavors: Berries, Herbaceous, Honey, Hot Hay, Nutty, Sweet
French Friday! Randomly pulled this one from the French tea bag of happiness from Dustin! Thanks Dustin!
The dry tea smells just like cola! I love cola teas so that is promising. Brewed 2.5g for 3 minutes in 350ml 205F water. The brewed tea smells even stronger of cola; trying to break it down, it’s a generic spice note (perhaps a little sweet cinnamon forward?) and a citrusy note (smells like lemon-lime).
The tea is smooth and sweet; I get a citrusy note that tastes most closely to lime to me, but rather than having a tart or biting quality a very sweet flavor is left after the sip, like honey or vanilla. Midsip and lingering after the sip is a soft, sweet spice note, warming but not spicy. Mostly I get a sweet cinnamon note; the anise is not coming through with a licorice taste, for those worried about that.
This is described as “mulled wine” by THEODOR but I’m not getting that at all! It’s entirely warm, uncarbonated cola to me, which is one of my favorite flavors in tea. Probably my favorite I’ve had so far!
Flavors: Cinnamon, Citrus, Honey, Lemon, Lime, Smooth, Spices, Sweet, Vanilla