New Tasting Notes

55

A lightly roasted oolong with a classic taste. I had the 2020 version. There were some nut flavours and some astringency – kind of a standard mixture. While I enjoyed it, I didn’t find it as interesting as some of this company’s other teas.

Flavors: Astringent, Nuts

Preparation
205 °F / 96 °C 0 min, 15 sec 3 g 2 OZ / 55 ML

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55

This was a somewhat darker roasted oolong, but it didn’t have much of a roasted flavour. Very mineral, with some tart dried fruit taste. A good quality tea, but not up my alley.

Flavors: Dried Fruit, Mineral, Round , Tart

Preparation
205 °F / 96 °C 0 min, 15 sec 3 g 2 OZ / 55 ML

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85

Full-bodied and strong, tastes a little like Golden Monkey to me

Flavors: Heavy

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55

Brewed according to the instructions, I found it unexceptional and somewhat overly mild. In a gaiwan, it had a very odd, slightly toasty taste – almost like genmaicha, but milder and possibly less complex. It reminds me vividly of the breakfast cereal puffed rice.

Flavors: Rice, Toasted Rice, Toasty

Preparation
175 °F / 79 °C 0 min, 15 sec 3 g 2 OZ / 55 ML

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60

The leaves are slightly more broken than I think is ideal, but that seems to be typical of tea from this particular farm. Not prone to bitterness, which is surprising for broken green tea. It has a slightly roasted flavour with notes of caramel, and no particular sweetness. I actually prefer it Western-style over gongfu; it comes out milder, but a bit more complex.

Flavors: Caramel, Grass, Roasted

Preparation
175 °F / 79 °C 2 min, 45 sec 3 g 13 OZ / 384 ML

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82

I am so glad I took a pouch of this while ordering an Advent Calendar!

It’s just right; 4 minutes steeps provide bold base with blackberry tartness and fruityness. Lavender is mellow and adding little of the floral notes needed.

It was a kind of blind buy; as I never had anything from Cuppa Geek before the Advent, and yet I decided to add some blackberry teas — I was craving for them black them.

I hope I won’t ran out fast of this tea :D

Flavors: Blackberry, Floral, Lavender

Preparation
205 °F / 96 °C 4 min, 0 sec 2 tsp 10 OZ / 300 ML

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I forgot to do any sort of special tea for Valentine’s Day this year so I thought I’d make a cup of this now. I drank a ton of this last winter but it’s been a while since I drank it. I suspect it comes from some big tea wholesaler since there are a lot of similar looking heart shaped rose ripe pu-erhs out there but I’ve always gotten it from my local tea shop (which I love and miss hanging out at!). I don’t think it’s the most amazing quality ripe…the leaf is really broken up and there’s no info about growing area or harvest year. I like it for mindless drinking when I’d feel bad about not paying enough attention to the nuances of fancier teas. I usually drink it western or grandpa style. If you make it strong enough, it goes nicely with a splash of cream and a cookie. It doesn’t last many steeps for gongfu but I’m no good at mindless gongfu anyway so no big deal.

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drank Lazy Boy by Bird & Blend Tea Co.
1131 tasting notes

2021 sipdown no. 41

This one has really grown on me. It’s exactly what it says it is and I enjoy all the ingredients. The lavender is pretty forefront, but the chocolate and coconut it mellow it out in a nice balance.

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I’ve been drinking this for the last few days and it helped me through the freezing cold weekend. I knew I wanted a cake as soon as I saw it go up on the YS site. I have so many of these tangerine teas now that I’m not sure why I needed another one but I did enjoy it. Out of seven tangerine/mandarin teas and a couple of others in other citrus fruits, White2Tea’s Mini O’Bitters has been the only one I haven’t loved.

It smells deliciously orangey both dry and wet. The cake seemed more tightly pressed than some I’ve poked at but the large pieces of tangerine peel make it easy to chip off chunks. I was kind of surprised by the size of the tangerine pieces. When I brew the whole tangerines stuffed with tea I usually break up the peel pretty small and White2Teas chenpi cakes have had tiny bits of peel but this tea has some big bits. Very orangey flavor. It’s not a subtle “use your imagination and maybe you’ll taste orange” tea. The tea flavor is there too but so much oranginess. It makes me happy. I gongfu-ed a few steeps and then went to a more western or grandpa type style because that was just easier while I worked on things. I found the spare filter for my Thé de Chine mug (recently cracked the one that came with it but had I’d saved the filter from another mug that tragically died after being knocked off the side of the bathtub…tea and bubble baths, try it but maybe don’t knock your mug on the floor) so I was was using that and it was easy to adjust the water amount for longer steeps. One of these days I’ll try a tangerine tea in yixing but I haven’t decided which teapot will be the designated citrus pot. I feel like I don’t use my yixing pots enough but I find them more of a pain than glass or porcelain.

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drank Kumquat Cheesecake by 52teas
1470 tasting notes

This was in the recent package of samples from AmandaStory! :D
I’m getting a light citrus at the start of the sip and a touch of tartness toward the end of the sip and finish. I don’t know that I’d name it as kumquat. To me kumquat is bright and bold, sweet and sour in a tiny package. I get a slight creaminess, but I don’t know that I’d call it cheesecake. Aside from it not being what I expected based on the name, but it’s a nice enough cup to enjoy in the evening.

Preparation
195 °F / 90 °C 8 min or more

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83

Another sample that was kindly sent by AmandaStory
I had meant to drink this one yesterday but didn’t end up getting around to it. Creme Brulee is not something that I’ve tried before but I do sort of know what it’s supposed to taste like. This one is pretty yummy and does taste like burnt sugar with a little custard. I think the oolong base works really well here and you can definitely taste it. It’s milky and a tad floral. As it cools the oolong flavor comes out more and more. I would definitely consider buying some of this one.

Flavors: Burnt Sugar, Milk, Orchid

Preparation
200 °F / 93 °C 4 min, 0 sec 12 OZ / 354 ML

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70

I did not expect the sample that came with my tea board to get me this tea drunk. I am buzzing!

Not a very complex pu’erh in taste. I find the aroma far more intriguing. It smells like a shoe box, and I happen to like the smell of shoe boxes. Seriously, I don’t expect I’ll be too picky with pu’erhs as long as it gets me feeling fuzzy.

I’ve put together a small pumidor… Glazed airtight crock, humidity pack, two cakes for now, and a bluetooth-enabled hygrometer. Seems to be working well enough at around 70% humidity.

Preparation
Boiling 0 min, 30 sec 5 g 85 OZ / 2513 ML
derk

woot. I’m too lazy to bother with humidity packs and techno-hygrometers. Curious how it’ll all work out for you with time. My smaller crocks are airtight, the large ones meant for kraut are covered with loose-fitting terracotta saucers that I keep damp with distilled water.

Mateusz

Curious too… I got a Boveda pack to see how long it lasts in there and if recharging it is viable. If not, distilled water and salt it is.

derk

Have you had many pu’er teas yet? I got super picky super quick which I wasn’t expecting. I’m much more forgiving with other types of tea.

Mateusz

Not very many at all, as someone who’s barely scratched the surface of the tea world. So far I’m less forgiving with green and black teas but I’m prepared for that to change. I still try to appreciate the teas I’m more critical of, though that may be the cognitive dissonance from my limited budget in effect. Perhaps I was a bit overeager in buying 25g/50g teas and whole tea cakes instead of samples first. :P

Togo

Personally, I use humidification beads from RH shield. They are safer than having liquid around your tea and easier to recharge than boveda packs.

Togo

Also, I think it’s a good idea to buy a cake or two early on even before you have sampled stuff. Getting to know a tea from a sample is quite different than having a lasting relationship with it. What I like about my early cake buys is that they allow me to calibrate me experiences. Inevitably, the way that I drink and enjoy tea change over time, so having a tea that’s been with me since the early days is useful.

Mateusz

Fair point! And I’ll definitely consider RH shield next time, thanks for the suggestion. Do you get the tubes or do you just stuff the beads into something else?

Togo

Yeah, I got the tubes, they are really convenient imo.

derk

In agreeance with Togo’s tea wisdom.

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56
drank Apple Crumble by Pudtea
12886 tasting notes

Sample from VariaTEA. What a bland boring tea. Honestly apple? sort of if i squint hard? crumble? no. And just meh… overall just meh. Not a BAD tea…but more like slightly apple flavored water more than anything.

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74

Sample from VariaTEA. I’m surprised that i liked this one as much as i did. Hojicha is hit or miss for me but in this case it wasn’t half bad. This was more cinnamon raisin bread to me than bread pudding but i’d call that a win for Deb lol

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80
drank French Vanilla Assam by 52teas
12886 tasting notes

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67
drank Orange Chocolate by The Tea Girl
12886 tasting notes

Not sure how i feel about this one, will keep trying. It’s very subtle – probably more so than i want it to be lol

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78
drank Chocolate Indulgence by The Tea Girl
12886 tasting notes

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78
drank Chocolate Indulgence by The Tea Girl
12886 tasting notes

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83
drank Caramel Cluster by The Tea Girl
12886 tasting notes

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84
drank Laoshan Black by Verdant Tea
12886 tasting notes

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88

Sipdown! (23 | 96)

I’ve been neglecting my straight black tea samples. Well no more!

This is very yummy. It has a rich malty, bready flavor and a thick body. There’s a little touch of savory that reminds me of smoked meat or something similar. But also here is a creamy, starchy honeyed sweet potato sprinkled with dark muscovado sugar, and a tart yet deep syrupy dried cherry note.

Such an interesting combination of flavors! It’s a highly satisfying tea that makes me feel as if I’ve just eaten a small meal. And the sweet potato with the dried fruit and deep sugar tastes like autumn in a cup!

Flavors: Autumn Leaf Pile, Baked Bread, Brown Sugar, Cherry, Cinnamon, Cream, Creamy, Dried Fruit, Honey, Malt, Meat, Molasses, Smooth, Sweet, Sweet Potatoes, Tart, Thick

Preparation
200 °F / 93 °C 3 min, 0 sec 5 g 16 OZ / 473 ML
Mastress Alita

I love this one! I always taste something that reminds me of BBQ meat marinade or sweet n sour sauce from the combined smoke/honey/orange flavors in Chinese blacks!

Cameron B.

I’m glad I’m not the only one with meat connotations, lol!

derk

GUH wild lapsang

LuckyMe

I don’t drink black tea often but this one is memorable. Best unsmoked lapsang I’ve ever had.

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