New Tasting Notes

92
drank Nepal Black by DAVIDsTEA
703 tasting notes

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88

Ah, Da Hong Pao, the big daddy of all cliff tea. This being a blend will certainly not taste like anything I’ve had before, and the mystery continues. Deep, sultry, but not overly forceful as some I’ve tried. A faint sweetness in the back of the throat and some red stone fruit flavors too. Baked 4 times which for me is on the lower side, but they must’ve been watching this like hawks because the amount of roast in the mouth feels like 6-8. Leaf structure held up nicely after 10 steeps, the minerality hits just perfectly at steep 4 along the lateral tongue. A blend for all seasons, cause I love me some DHP.

Preparation
190 °F / 87 °C 0 min, 15 sec 7 g 5 OZ / 160 ML

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75
drank Adagio Ginger Peach by Adagio
5 tasting notes

A pretty good blend considering I’ve never had ginger and peach together. Good twist!

Flavors: Artificial, Ginger, Peach

Preparation
185 °F / 85 °C 3 min, 0 sec 1 tsp 10 OZ / 295 ML

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Far too fruity and not really a tea. Artificial flavours is what kills this one. Unfortunate as I hoped for a genuine subtle flavour of fruit and got an overpowering fruit sorbet instead.

Flavors: Artificial, Fruity, Strawberry

Preparation
195 °F / 90 °C 2 min, 30 sec 1 tsp 10 OZ / 295 ML

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100

A unparalleled black tea; well worth the price!

Flavors: Almond, Smoked

Preparation
185 °F / 85 °C 3 min, 15 sec 1 tsp 12 OZ / 354 ML

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100

Classic white tea from Darjeeling – pure and simple!

Flavors: Celery, Muscatel, Smoke

Preparation
185 °F / 85 °C 2 min, 45 sec 1 tsp 10 OZ / 295 ML

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100

A wonderful white tea with a heavenly muscatel aroma!

Flavors: Muscatel, Wet Moss, White Grapes

Preparation
185 °F / 85 °C 3 min, 0 sec 1 tsp 10 OZ / 295 ML

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100

Outstanding tea with a polished, rich mouthfeel and fantastic brew.

Flavors: Floral, Flowers, Sweet

Preparation
190 °F / 87 °C 3 min, 0 sec 2 tsp 200 OZ / 5914 ML

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100

One of the top 3 Earl Greys I have tasted. Scintillating smell of loose leaves and lovely brew.

Flavors: Bergamot, Citrusy, Cream, Orange

Preparation
175 °F / 79 °C 2 min, 45 sec 2 tsp 150 OZ / 4436 ML

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100

The colour of the brew is amazing (really, really red, but not maroon). Super delicate, polished taste. Not bitter at all, regardless of how long you brew. I tried several brews.Slightly fruity.

Flavors: Fruity, Irish Cream, Nutty, White Chocolate

Preparation
195 °F / 90 °C 3 min, 15 sec 2 tsp 4 OZ / 125 ML

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100

Delicate tea with a flowery feel to it. Loose leaves look awesome. Absolutely loved it!

Flavors: Champagne, Floral, Flowers, Sweet

Preparation
195 °F / 90 °C 3 min, 0 sec 2 tsp 5 OZ / 150 ML

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70
drank Sydney Breakfast by T2
1 tasting notes

I had expected this to be a strong black breakfast tea. However is more like an early grey. Someone else described this as a weak early grey and thats what it is. Very pleasant, tastes fresh and great for a morning tea, to gulp down. Just not what I was expecting.

Preparation
190 °F / 87 °C 3 min, 0 sec 2 tsp 500 OZ / 14786 ML

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86
drank Caribbean Crush by DAVIDsTEA
1572 tasting notes

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100
drank Coco Chai Rooibos by DAVIDsTEA
1572 tasting notes

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Sip Down

“2004 Yang Ping Hao”

I have had this since the first Puerbertea (?) Group Buy that LP had hosted. I had a session shortly after getting the tea, but hid this away for some time now. I am on my second day session with this, but it’s lightening up now. Throughout the session, there have been some pretty nice earth notes that remain throughout; which I quite like a lot. My wife thought that I was drinking something that reminded her of my parents basement, but to me, I had noted “deep earth after a rainy day.” This tea brews long and hard; I’m currently going at boiling water for 3-4 minutes. I think it’s time to quit shortly and find something else to be had before going to bed.

89/100

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The scent of this is absolutely delicious. But, as my pu-erh has been pounding into my head, remorselessly: smell does not equal flavor — not by far. In fact, sometimes, they go in opposite directions all together. This was one of those times.

The scent of this was very sweet, like glutinous rice — just as the website’s description puts it. But, the flavor and scent upon brewing it was very unappealing to me. It was smoky — more smoky than earthy or woody, but there were earth and wood scents and tastes in there. There was a sweetness still in there somewhere, but it was barely detectable under the smokiness.

Part of this could be because I used a bit more tea this time. The flavor was very strong and the brew was so deep in color that I couldn’t see the bottom of the glass unless I put it in bright light. The other issue could be that I used a lot of pieces of leaves. I also noticed that one of the small chunks I broke up was very easy to break. I tend not to have good results from cakes that just fall apart, but that’s just my own experience.

I will brew this again with pieces from a larger chunk and with less, as this seems to be very strong. That said, smoky is not a flavor that I like so I don’t anticipate liking this one. I’m allergic to smoke, so as I’m sure you can imagine, tasting or smelling smoke is not the most pleasant experience of me. So, while I’m sure that another tasting will give me more details and perhaps a better experience, I still don’t anticipate deciding to buy this one. It’s just not my taste. But, I’m hoping it will at least be a more pleasant experience. This one was not pleasant for me. Even after cutting the brewing time in half for the second steeping to compensate for the strength, it was still just too much. I should have enough left for at least two gaiwan steepings, so I’ll have the opportunity to make adjustments and see how it goes next time. For now, I’ll leave it without a rating as I don’t think I have a good grasp on the experience of it yet.

Flavors: Dark Wood, Rice, Smoke, Smoked, Sweet

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I refrigerated the steeping of this that came from the poorly-stored tea with the mold spots on it, just to see if the effect of it was the same after refrigeration (knowing whether or not cold affects the taste and effect helps to narrow down their origins). Anyway, I just had two sips and already I have a feeling of tea drunkenness coming on. If tea drunkenness were equated to alcohol drunkenness, this poorly-stored tea would be like very strong whiskey. Still, nothing tastes the least bit ‘off’ about it. It’s a very unobtrusive, clean woody flavor. What a curious thing! I wish I had the scientific tools and understanding to investigate it. I’d love to know what makes this so strong. Is this overflowing with l-theanine or mycotoxins (hopefully not) or what? I wonder…

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59
drank Rhubarb & Cream by Annvita
3439 tasting notes

Floral on a heavy black base. I am not loving these Annvita black teas since their base is just so dense and weighs down all the flavorings.

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I am going to have to say that this at the moment is too dry and astringent for me. The material is compressed on the tighter side but there would need to probably be some storage adjustment with this one so it develops over time to something I would like… no sweetness which is a downer for me, but not all tea with have a sweetness and that is fine because not all tea will be for my taste buds.

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70
drank Watermelon Sorbet by T2
39 tasting notes

No notes yet. Add one?

Preparation
1 tsp 500 OZ / 14786 ML

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I just got a huge shipment of samples of pu-erh (both raw and ripe). I looked at them and smelled them without reminding myself of the price or the notes which other people detected. Most of the time, it was very obvious to me which ones were higher quality. Even without tasting them, I detected much of the same notes as others did.

Then, there were the lower-priced ones that just had something special in them. One of them had their price raised by the vendor in the time between my ordering these samples and receiving them! The same thing happened to me when trying to order a cake online. I had it in my shopping cart and it shot up to almost twice the price before I clicked “buy.”

I must have a similar eye and nose for flavor as others! — Though, I wish that would stop impacting the price so much. I’m not swimming in money…only in pu-erh. ;)

Reviews of these samples will come soon. (I think I will prioritize those which seemed best to me just so that I can maybe catch them before the price gets raised again!)

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66
drank Decaf Ginger Peach by Allegro
1572 tasting notes

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70
drank Almond Chai by Twinings
1572 tasting notes

This was a standard chai with a bit of nuttiness and marzipan sweetness. The black base is quite fine inside the teabags, so it gets a bit tannic and bitter if you oversteep. Beside the spices were flavours of minerals and vanilla. Unlike most chais, I would advise against adding milk or you might not make out the almond or some spices.

I probably wouldn’t try it again, but it wasn’t bad.

Flavors: Almond, Mineral, Nutty, Spices, Tannic, Vanilla

Preparation
Boiling 2 min, 15 sec 20 OZ / 600 ML

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77

Probably my #3 favourite tea. I like that it’s a green tea, and for people that want green tea benefits without committing to the original taste this is a good, fruity, refreshing way to go!

Preparation
185 °F / 85 °C 5 min, 45 sec 1 tsp 8 OZ / 236 ML

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