New Tasting Notes

this is my most favorite tea

This was nice and soothing. I had it in France but I believe it came from West China.

Perfect for a Saturday morning marking a sneak preview of summer!

Darker and cloudier than the other oolongs I have had recently. The leaves are smaller too, and it’s generally less satisfying. A little earthier too, but very pleasant for my saturday afternoon and as with all oolong, the second cup is better than the first

Great tea, nice jasmine flavor not to strong, really good iced. I get two good steepings out of it at 3 min at 175 and 4 for the second. Third steeping is a little thin even at higher temp or longer steep time.

3 cups – as is. Tremendous if steeped a little longer – that is if you like it stronger like me!

Nice flavor, great hot or over ice. Taste is similar to a mild Longjing and makes a great everyday tea. I buy it in bulk at Central Market and always keep some on hand.

I made a big batch of this to take to work today. After infusing the tea, I poured the warm mixture over fresh cut lemons and sugar and then put it in the fridge to cool, essentially make a tea-lemonade mix. I really enjoy this tea warm, but I believe the verbena and lemon will be even more refreshing cold.

Nice Keemun. It finish feels a bit watery in the back of the mouth, but is more potent up front. I wonder how it holds up under multiple brewings…

I’m really addicted to sencha at the moment so when I somehow happened to be going past the local tea shop this morning – no idea how that happened g – I ended up with a packet of this. This makes a typical sencha yellow-coloured brew, and you can really smell the strawberry and raspberry in it. The fruit taste isn’t overpowering, but somehow it does leave a fairly bitter aftertaste, even when making sure that the water is the right temperature for green tea.

This is my least favourite of the sencha blends I’ve tried recently. It’s not awful, but I’d much rather have a cup of Sencha Honey or Lime and Coconut than revisit this one.

Newcomers to oolong, try this one. I am never tempted to add anything but water. Fine oolongs are not costly when: 1st steep 3-4 min, 2nd 3-4 min, 3rd 5-6 min, 4th 6-7 min, 5th 8-10 min. New flavors at each stage. You need a large infuser, preferably one in which the leaves can be kept between uses. So far, no spoilage — boiling water kills microorganisms.

Prepped for cold brewing the night before, perfectly chilled from the frig.

Started off the Morning with 2 cups, and through the afternoon with 3 more cups. I’m gonna’ need another couple of boxes

4/23: Prepped in a Ceramic Infuser Cup. It was good, but I think I’m better off using a gaiwan or a teapot and controlling the water temperature better.

For 4/23: Changed up in the morning: Masala Chai, Heated Vanilla Soy milk, Cactus Honey.

4/22: Part of tea tasting. I used a gaiwain, serving/infuser pot, and four ceramic tasting cups.

For 4/22: A few friends came by for tea again, so I decided to do a full blown gong fu tasting and brought out my mini tea table, matching kettle and my Dragon tea set. Wasn’t quite the experience of taking tea with the Master, but is was good to spend time with friends.

For 4/22: Prepped in a Ceramic Infuser Cup. Ahhh, love the smell jasmine!!