321 Tasting Notes

97
drank Golden Yunnan by Adagio Teas
321 tasting notes

Yumm. This came as a free sample with the UtiliTEA I just bought – they sent me one of the bags, but I split it open so I could drink it in the tasting cup – I really need to get a gaiwan.

My first impressions of this were really, really good. It’s kind of warm and malty with chocolate overtones, and I think what I like most is the smoothness of it. It’s not astringent in the least.

It’s not as good anymore, since I got distracted and the water cooled, but I got 3 good steeps out of it, and since I brewed it in the tasting cup I’ve still got about half the sample left, so I think I’ll try again tomorrow!

Preparation
Boiling 0 min, 15 sec

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79

The leaves in the tin are beautiful – small, evenly chopped, smooth and silky, sort of like confetti. I have to confess to running my fingers through it like a child :)

The tea straight I don’t love. It’s not bad, but it’s not really a flavor I go for. I don’t know how to describe it… A bit vegetal but without the spinach overtones. Sweet, in a sense.

I’m drinking it iced right now with a bit of spearmint and lavender honey, and it’s a fantastically invigorating summer drink. Even if I don’t like it plain, I’ll definitely order more.

Preparation
Boiling 5 min, 15 sec

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88

I know that hibiscus has kind of a bad rep, but I love it. So when I opened the little pouch from the sample that Fusion Tea Room so generously sent me, I got super excited. I was also hit with a really strong apple/hibiscus/vanilla type of smell, and it’s just so tantalizing.

I knew I wanted to have this iced, since it’s currently about 80 degrees out and I’m laying in the grass writing a paper on the nature of truth (what a lib arts college student I am, ha) and I didn’t want hot tea. So I brewed it double-strength and then flash iced it. It takes me a full tray of ice when I do this, but that’s okay.

It’s delicious. This is going right on my wish list. The hibiscus hits the palate first and the apple sweeps over, sweeter and smoother in its wake. There’s a lingering hint of vanilla and something cinnamonny too. I think the warmth of the vanilla does a lot to knit the whole thing together. Very appetizing.

Preparation
Boiling 7 min, 0 sec
Bonnie

This brings back a memory of sitting in a carpet dealer in Turkey, and being served small cups of Apple Tea on a tray with cookies while the salespeople rolled the most beautiful handwoven carpets at my feet…one on top of the other. It was like being in 1001 Arabian Nights! I was sure one of the carpets would transport me up and out on a breeze.

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83
drank Fujian Rain by Adagio Teas
321 tasting notes

I’ve never had anything like it – but I like it! I taste the mineral taste that everyone says is so characteristic of rock oolongs. It’s earthy but not in the same way that a pu’erh is – it’s very light. Delicious! I’m brewing gong fu and I really enjoy the different flavors which emerge as the leaves open up.

Preparation
180 °F / 82 °C 0 min, 15 sec

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83
drank Golden Monkey by Adagio Teas
321 tasting notes

“Oh, what a pretty one you are,” I whispered as I opened the bag and peered inside.

This is one of the few teas that just look beautiful dry – tiny little thin curls of black and gold, like tiger stripes.

Steeped, it’s great. It’s a medium-bodied black with a smooth mouthfeel and just a little bit of astringency – just enough, but not too much. On a second steep, the earthiness comes out. I definitely think I’m getting more of this.

Preparation
200 °F / 93 °C 3 min, 0 sec

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80

A sample of this has been sitting in my shelf for about a month now and I’ve been hesitant to try it because the scent is so smoky, it’s off-putting. It smells, honestly, like burnt gunpowder and campfire. Which, don’t get me wrong, I love the smell of gunpowder – reminds me of the model rockets I used to shoot off in the summer, before the engines got to be crazy expensive. But I wasn’t sure I’d like it in a tea.

I don’t dislike it, though it’s not my favorite. It’s certainly not as campfirey as it smells, though it’s smokier than anything I’ve ever had. It’s dark and malty and a little bit chocolaty. It brews a darkish red-brown, and I think it would fit in best with a winter snow, a fire in the fireplace and a book I’ve read a hundred times before.

Preparation
Boiling 5 min, 0 sec
ScottTeaMan

This is an occsional tea for me especially the smokier Lapsangs. It would be delicious with apples, cheeses like GORGONZOLA, sharp cheddar or swiss. How about toasted marshmallows?!

Bonnie

Some people like it in the morning with milk and sugar if it is salty which will make it a bit butterscotchy. Put some in the pot of water when you steam broccoli…put a pinch in sweet tea to smoke it a little.

Michelle

Yeah… unfortunately I only had a little 10g sample from David’s, and I made a pot. but I think I might try resteeping now, see how that turns out.

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45
drank Perfect Peach by Bigelow
321 tasting notes

Bought a box of these as filler for a gift box I sent someone, but didn’t get around to trying them until now. It’s… okay. I don’t love fruity infusions, and this one is fairly weak. Still, it’s warm, and smells good, and it’s not worth climbing down from my bed to throw it out and make something else.

Preparation
Boiling

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80
drank Yun Cui (organic) by DAVIDsTEA
321 tasting notes

Sitting down with some of this and watching TV… last day of classes, a week until I’m back at home… can’t believe it. As much as I love it here, as much as I don’t want to leave… I want this to be over. I want to be home where everything is safe.

I like this tea, generally. It’s not stellar, but I don’t hate it. It’s vegetal, primarily, but there are notes of sweetness and nuttiness that I look for in a green. Especially when you sip it just right and there’s this burst of sugar lingering on the tip of your tongue… fantastic.
(note: I’m drinking this unsweetened. The sugar-flavor comes entirely from the tea)

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

Lucky, you get out so early! My last final isn’t for 3 weeks.

Michelle

Ah wow! It’s going to be weird, though, since I’ll have almost a full two months at home… before my sister’s summer starts and things really get going. Work :/

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87

So exhausted today. I was up until 3 finishing a paper for class… probably wrote some things I shouldn’t have, but it was a “letter to my future self” so if I want to be honest/make jokes to future me, then I will. Whatever. I’m done with it.

I bought this tea over spring break but haven’t tried it yet because the smell turned me off… it smells like a Ricola cough drop – herbal and minty. Ricolas work wonders, and I force myself to eat them, but I really like the way they taste. They’re edible, obviously, but I wouldn’t take them if I didn’t like them.

But today is one of those days where I’m just so tired, my body is aching, I have a headache… I decided why not, I’ll try it.

It’s actually really really good. The citrus is there, but it’s not overpowering. The mint supports it without clashing. There’s a apple-and-mallow center to the flavor that balances it out and makes it really smooth.

I rarely add honey to teas (too much honey upsets my stomach) but I added about a teaspoon and a half (MUCH more than I’d usually add, if I did add any) of Savannah Bee Company’s Tea Honey, and it’s actually amazing. I know I’ll refill my tin of this when I go home for the summer.

…also, don’t know why everyone thinks this is Vampire Diaries related?

Preparation
Boiling 5 min, 0 sec
Dylan Oxford

Vervaine basically serves the role of Garlic in the vampire diaries, it’s like vampire kryptonite. I had also never heard of it called vervaine until Missy started watching that show (it’s always been Lemon Verbena in my world).

Michelle

…ohhh. Well then. Guess I’ll be safe tonight.

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96

This is amazing. I’m brewing it gong fu style, and each steep just gets sweeter and sweeter. The dry leaves are dusty and brittle, and rolled tightly into balls. When they soak into the water, they unfurl into large, rubbery leaves which have a typical sort of “oolong” scent to them. The flavor starts out roasty and a little nutty, and the third infusion is where it really starts to get going and the sweetness comes out. Fantastic. I’ll definitely order more of this!

Preparation
180 °F / 82 °C 0 min, 15 sec

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Michelle, 24. Freelance writer, Indiana.

A little bit lost in life.

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Evansville, IN, United States

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