New Tasting Notes

75

Lekker om ’s avonds te drinken of als ijsthee. Iets naar de zoete kant.

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85
drank Sterrenmix by Simon Levelt
5 tasting notes

Lekkere kruidenmengeling om ’s avonds na de maaltijd te drinken. Frisse smaak, toch ook wat zoet. Lekkere nasmaak en goed voor de vertering.

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55
drank Jasmijn parel by Simon Levelt
5 tasting notes

Te bloemig voor mij. Tweede opgieting was lekkerder

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100
drank Sencha bergamot by Idelica
5 tasting notes

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60
drank Milky Oolong by Simon Levelt
5 tasting notes

Iets te flets van smaak.
Wanneer de thee warm is, proef je de melksmaak. Als de thee iets afkoelt, komt de perziksmaak naar boven.

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95

I’ve had this one a while, though as I’ve been trying to drink up teas that are even older, it hasn’t been out of my cupboard until today. I love the idea of this one – I’ve not tried many bacon teas, but those I have had have been positive experiences. It something that sounds like it shouldn’t work, but somehow does. It’s an idea that’s super appealing to me as a breakfast tea, so that’s how I’m drinking it this morning. I used 1 tsp of leaf for my cup, and gave it 3 minutes in boiling water. No additions.

The initial sip is pancakes smothered in maple syrup. The maple is up first – sweet, rich – and then there’s a thick butteriness that’s very reminiscent of pancake batter. It’s like taking a bit of freshly-made pancakes that you’ve just added a lot of syrup to. Maybe too much syrup for some, but I think it’s pretty perfect.

The bacon is more muted than I expected, and seems more like a flavour that evolves as the result of the ingredients, rather than an additional “thing in itself”. It’s not like 52Teas bacon, for example, or like bacon teas that actually have those bacon crispies in them. I think, here, it’s the combination of the smoky lapsang souchong, the earthy pu’erh, and maybe even just suggestion brought to mind by the strong maple/pancake elements. It’s subtle, in any case.

There’s a hint of cinnamon in the aftertaste, and a touch of smoked chili, which add a little something extra to the overall effect. On the whole, this strikes me as a tea that’s been well blended and put together with care. The flavours work well together, and the overall effect lives up to the name. I’m really pleased with this one!

Preparation
Boiling 3 min, 0 sec 1 tsp

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74
drank Mudslide by DAVIDsTEA
46 tasting notes

Finishing off my Cocktail collection reviews is Mudslide. This one stood out like a sore thumb in this collection – it’s very dessert-y and bold in comparison to the rest. I brewed this one up hot, unlike the rest, which I reviewed iced. I taste a lovely earthy base note of red rooibos with depth from the coffee and carob, and finally a sweetness from the chocolate. I was actually expecting this to be sweeter, but I’m glad it’s not. Coffee-flavoured teas are always something I’m intrigued by, but they never seem to live up to my expectations. I think that if I want something coffee-flavoured, I’d prefer to drink a cup of decaf coffee over a coffee-flavoured tea.

Flavors: Burnt Sugar, Coffee, Dark Chocolate, Earth, Sweet

Preparation
190 °F / 87 °C 6 min, 0 sec

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90

A pleasantly tangy, refreshing herbal tea that works amazingly iced. I rarely say this, but the hibiscus works perfectly in this blend. It’s low enough down on the ingredient list that it doesn’t overpower the tea, instead providing a wonderful base note for the papaya, mango, and pineapple. I told myself I wouldn’t stock up on any of the Cocktail teas, but that might change because of this tart little tropical number.

I don’t believe there’s meant to be any wine notes in this tea, I think it’s more of a tea that you could mix with wine to make a sangria-inspired drink. I’m going to try it with a splash of Dolcetto or Dornfelder, or maybe even rosé if I’m feeling super adventurous. It’s also completely different from their Sangria blend last year, which is such a relief because Sangria and I did not get along.

Flavors: Candy, Hibiscus, Mango, Pineapple, Tropical

Preparation
Iced 7 min, 30 sec

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15
drank Snow Day by DAVIDsTEA
5 tasting notes

This tea smells terrific as a dry mix. When you brew it, you smell mostly peppermint and the cocoa and white chocolate seems to be overpowered. Once I tasted it, I was disappointed in that there was so much mint that it was like toothpaste, but unlike toothpaste, there was a bitter aftertaste . I’m really starting to think that I don’t care much for flavoured teas, although I’ve always enjoyed authentic natural mint teas from time to time. This was is something I’d save for when I have a cold perhaps, as maybe it would improve with honey added. I’m sad I bought this now, as I think I’d prefer just plain spearmint leaves from the health food store, mixed with hot chocolate powder added after steeping. This one did not live up to its smell.

Flavors: Alcohol, Artificial, Bitter, Black Pepper, Peppermint

Preparation
175 °F / 79 °C 1 min, 0 sec 2 tsp 10 OZ / 295 ML

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82
drank Eggnog Chai by 52teas
1401 tasting notes

Getting close to a sipdown on this one, online one cup left after this. It will be a sad sipdown, for a really love chais and 52teas’ creativity with them. This is a nutty chai, but I find I don’t get the eggnog flavour (creamy, rum, or nutmeg). However, this is delicious anyway. Lots of pepper, cardamom, and the coldbrew method brings out the base really nicely. I really like how flavourful it is while still being smooth. By nutty flavour, I mean something like chestnuts and pecans. A bit sweet and a few more layers of delicious flavours.

Flavors: Cardamon, Chestnut, Nutty, Pecan, Pepper, Smooth, Spices, Spicy, Tannin, Walnut

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33
drank English Breakfast by Tealeaves
1401 tasting notes

Tasting note #1300!

I actually had this last week and forgot to log it. This is master blend no. 2235, but I don’t see this specific blend listed here on steepster. Anyway, I had this straight, but will only be drinking it with milk and sugar on the future. I found it steeped strong an fast, but I found it quite bitter and did not enjoy it. I honestly prefer Red Rose or a higher quality black if I’m going to drink it straight. I thought this might be high quality due to the nice packaging/sachet, but I equate bitter with low quality broken leaf tea.

Notes of almond skins (the dark brown thin skins in almond nuts), tannin, bitter, classic potent breakfast blend flavour. Flavours of fresh cut maple wood, but I wouldn’t call it maple syrup or wood flavour exactly.

Also, it will get overly tannic if you let it steep too long (not than two minutes), so just be cautious. I’m not one for strong black teas aren’t usually my thing unless they are malty/thick (with no bitterness).

Flavors: Almond, Bitter, Maple, Tannic, Tannin, Wood

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92
drank Pumpkin Chai by DAVIDsTEA
46 tasting notes

This is a tea that I can drink in large batches and not get sick of, so I brewed up 2L in my thermal carafe to drink while I was writing a research paper today. The caffeine kick kept me going and the light chai flavour was not overpowering! Weird side note: This one pairs very nicely with caramel ice cream and Oreos.

Flavour-wise, I do get a light chai flavour with some pumpkin notes; the clove in the chai is the most dominant. I taste just enough cinnamon before it becomes overpowering, and the tea is just sweet enough without being cloying. The black tea flavour lingers on the tongue nicely, with a lovely balancing astringency to the sprinkles and caramel pieces. I wish this one didn’t contain milk, but otherwise it’s a perfect chai for morning sipping.

Flavors: Caramel, Cinnamon, Clove, Pumpkin

Preparation
190 °F / 87 °C 5 min, 0 sec

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70

Very light tea that was perfect after dinner on a day that was in the 90’s. Refreshing and soothing. I tried it hot and chilled, with and without cream and sweetener. The vegetable taste is there no matter how you make it. It is a general veggie taste. I couldn’t get a good fix on a specific vegetable, nor the water melon rind flavor the maker says it has.

Maybe I need to eat more watermelon and then I could identify it???

While I still favor fruity or brisk blends over this, it is nice and I did enjoy it. No bitterness on either the first or second steeping. Just a smooth lightly flavorful blend. Not boring, either. I drank two 32 oz. steepings because I liked the flavor and really wanted to identify it better.

Flavors: Vegetables

Preparation
175 °F / 79 °C 3 min, 0 sec 3 tsp 24 OZ / 709 ML

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I’m not a big fan of the individual base teas, chocolate cherry combos, or coffee in general, but even I can get behind this one a little. The Quilan oolong and hojicha both provide the ideal roasty, earth-chocolate blend on which to build those lovely chocolate cherry coffee flavours.

My favourite aspect hands down is the aroma: dry leaf, wet leaf, and liquid. It has the best cherry smell ever, mixed in with some succulent chicory chocolate.

It also went well with or without milk. Now I just have to see if it resteeps well, and that will be a wrap!

Flavors: Cherry, Chocolate, Espresso, Roasted, Wood

Preparation
190 °F / 87 °C 5 min, 0 sec 2 tsp 10 OZ / 295 ML

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First thing I have to say about this tea is that new material can still be found at a great deal like this cake here. $55 for 200g for what this is… great deal.

Now I have to get on to some other thoughts that I’ll make concise.

1) I disagree with Chawangshop about this tea having a bitterness to it.
2) The ‘fast huigan’ is a real thing with this, no way to not take a sip and not realize how quick it hits
3) There’s a good blend going on with what was pressed here. I found a three leaf and a bud in my first session with many 2 leaf one bud as well.
4) Very clean, but the astringency builds upon itself as the mouth is bombarded with hot liquids :p
5) I should of drank the lower end prior to the higher end… woops

It’ll be hard to not buy a cake of this before I get through trying the others though as this is something I think is my type of newer material.

Preparation
205 °F / 96 °C

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86
drank Nettle Chai by Teafarm
1401 tasting notes

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78
drank Raspberry Cream Pie by DAVIDsTEA
1401 tasting notes

No notes yet. Add one?

Flavors: Berry, Creamy, Raspberry, Rooibos, Sweet

Preparation
Iced 8 min or more 1 tsp 17 OZ / 500 ML

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86

This is a nice quality young sheng from Chawangshop. I would put this into the category of light and crisp, with some bitterness throughout. Aroma is sweet and floral. The brews start off buttery, then turn bitter. A little grapey here and there. Overall a fine tea.

Liquid Proust

I just drank the selected of this, really good stuff.

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drank Milan Dancong by White 2 Tea
374 tasting notes

I got this as part of the teaclub whatever month it was included in. The dry leaves have a nice and crisp floral aroma, with a bit of vegetal and/or autumnal undertones. The wet leaves had a sweeter aroma, with mineral, peachy candy notes, along with a bit of a buttery or saltiness.

The tea tasted much like it smelled, with a bright floral front, especially in the early sips. The flavor moved into more of a peachy fruitiness, and the tea finished with a buttery smoothness. As the session progressed, I noticed a bit more of a mineral flavor early in the sip, followed by more of the peachy, buttery finish. Like a peach cobbler! Except not that sweet…It was good though! I still don’t really have enough experience with Dancongs to know what level this one is at. I enjoyed it, but was not wowed by it or anything.

Flavors: Butter, Floral, Mineral, Peach, Salt, Sweet

Preparation
Boiling 0 min, 15 sec 4 g 2 OZ / 60 ML

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63
drank Royal Wedding by Harney & Sons
2020 tasting notes

Yep, a very small steep time, just around a minute, is exactly what I like here. It gives me the almond and rose and a touch of cream, and not too much coconut or anything too bitter.
I will learn you yet, white tea.

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90

My sample is a nice, loosely pressed piece of cake with medium sized green leaves. Smells very “green.”

Brews a medium yellow. This is a medium strength young sheng with medium-low bitterness. Super strong honey aroma and flavor, the bottom of my cha hai smells just like warm honey. Other notes of green wood, clay, wildflowers, and grain/baked goods.

This is a very nice tea, especially for being on the cheaper end of YS’s 2016 lineup. It’s a shame though how pu’erh prices have gone up since I started the habit, I remember when I bought the 2012 Wuliang in 2012 it was only $25-ish.

Flavors: Clay, Flowers, Grain, Green Wood, Honey, Mineral

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 90 ML
tanluwils

I really liked this one. Very clear and pale liquor. Clay is an interesting note!

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76
drank Toasted Marshmallow by 52teas
724 tasting notes

Sipdown (88)!

Bumping this up a bit because of the delicious toasted marshmallow smell.

Flavors: Toasty, Vanilla, Wood

Preparation
180 °F / 82 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML

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drank Cocoa Boost by DAVIDsTEA
3 tasting notes

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