260 Tasting Notes

drank Royal Garland by Samovar
260 tasting notes

I know that I’m supposed to be drinking swap tea right now, but I had to make something to accompany an exhausted me to physics the other night and I couldn’t risk bringing something that could be potentially bad. Enter Royal Garland.

This tea is simply fantastic. I sat there through lecture, and going over our latest exam, but in my head I had visions of tropical vistas with the scent of thickly humid flowers wafting about. It was delightful. Sweet, floral, delicate, sugary, but with a buttery, almost starchy component that keeps it grounded and gives it substance and dimension.

I want to add that I am totally noticing that plantain flavor now. It’s light, and more noticeable on the aftertaste for me, but definitely there. I rather like it.

Also, I wanted to add [and I think that sophistre commented that this made her think of a white tea] that during my visit to Samovar, Jesse mentioned that this was actually a white tea processed as an oolong. Not only do I think that that is fascinating, but it totally explains the flavor profile to me.

Royal Garland continues to remain high on my list of favorite teas. If it’s not careful, it may climb higher.

175 °F / 79 °C 3 min, 0 sec
Rob Yaple

So I haven’t had any Samovar teas yet, but after re-discovering the magical land that is Steepster, I ordered a few different teas from the online store there; I’m glad that this tea is one of them! Can’t wait to give it a try.


…I…feel…so…VINDICATED. I said there were black oolongs and green oolongs, and this was, to me, a white oolong.

So, I can retire from tea tasting now, obviously. I will never do any better than that ever again. Especially not while everything TASTES LIKE SALT. ;.;


@Rob Yaple Fantastic! Looking forward to the log!

@sophistre HAHAHA! Well done! Though, why does everything taste like salt now? Did I miss something?


I don’t know. :( I will apologize for hijacking the comments for this note about a delicious and most worthy tea and just say that suddenly everything tastes like SALT. I can’t even drink tea. I thought it was my water…but…I think it’s my tongue freaking out!


Completely serious: that happened to me for roughly a week this past winter. Auggy may remember me freaking out to her about it, but I was considering going to the doctor about it at one point because it was worrisome. At first I thought my water heater was just dirty, but I cleaned it and that didn’t fix it. Then I noticed I could taste it on anything that didn’t have heavy enough flavor to mask it. I have no idea what caused it or what made it go away, but eventually it just disappeared. The next time I’m at the doctor I’ll ask them about it, but I hope it disappears for you soon. It’s thoroughly obnoxious and strange enough to be unnerving!


I am positive that this happened to me around the end of the school year last year. I wasn’t into tea then, but it was so frustrating. I had just gotten over swine flu, so the whole school was oinking at me when I returned after a week away, and to top it all off, I could only taste salt. I was slightly panicky, thinking that the swine had permanently damaged my mouth or something like that. But it went away after maybe 2 weeks. How strange.


I have some of this coming in on my Samovar order tomorrow. Yay! Can’t wait to try it!!!


OMG, I am so glad you guys have had this happen! I mean, not glad that it happened but…you know what I mean. I actually did find that thread, AmV, but most of it looked much more severe than my case. I kept worrying it was my Zojirushi…like maybe one of the elements in it was melting, or something horrible like that. This is all very reassuring, though.


i think the post nasal drip mention might be worth a look – have you ever had allergies?


I have, but this year has been the easiest on me that way in recent memory…probably thanks to all of the cold rain and cold air despite what few bouts of sunshine we’ve had. I may try some antihistamine stuff anyway, though!


@AmazonV Thanks for the linkage! I don’t remember stumbling across that page, but I do remember reading theories of that nature.

@Erin BIZARRE, right? And maddeningly frustrating! With as many people as this has happened to, you’d think we’d have all heard about this before… The power of the internets, I suppose!

@sophistre I’m sending some of my best brain waves your way. Keep us updated!

@LENA Yay indeed! I hope you like it! [I think you will!] !!!


Tea (due to theine= caffeine) may cause dehydration and salty taste in mouth.

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drank English Caramel by Lupicia
260 tasting notes

Auggy sent me a couple of tea bags of this. I don’t think that I’ve ever had the pyramidal tea bags before, aside from the ones from Tea Forté [and I consider those to be a bit of an anomaly since they’re so structured], so I was intrigued to see how/if it was going to affect the tea. There was definitely enough room for the leaves to expand, but even with the somewhat minimal expansion that black tea leaves tend to undergo, there wasn’t much space left in the bag when the steep was over. I can’t imagine what would happen with a rolled oolong. It was a neat experience, and I think that if I was in a situation where I needed the added convenience I’d be fine with using the pyramidal bags [albeit, size-wise, I’m not sure how other companies stack up to Lupicia’s], but I still like my loose leaf.

I used both of these on consecutive nights, one at 3 minutes and one at 4 minutes, and I liked the 4 minute steep a little better.

The flavor was…eh. I’m a big fan of caramel, and the fact that Lupicia describes caramel as being “bittersweet” made me a bit edgy from the jump because the kind of caramel I like doesn’t really have any bitterness to it.

The caramel flavor I got from this was…not terribly present. It skirted around it, and dropped that it there, but I never really got it full-on. When I found it at its fullest, it was flat and strangely salty. It reminded me of peanut brittle with about half the sweetness. I’m not sure what makes this English, but maybe the English like their caramel salty? Or maybe this tea simply isn’t fantastic.

Everything in consideration, not a bad tea by any means, but not something I want more of either. Thanks for the try, Auggy! If I were putting together a Lupicia order, I could see myself ordering a large-ish size of this and it ending in crestfallen annoyance, so this was quite a save.

205 °F / 96 °C 4 min, 0 sec

Hey, I never promised to send you only good teas! :P


HAHAHA, well given that you even attached a note to this one about this one not being fabulous, I wasn’t expecting a caramel epiphany!

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drank China Breakfast by Rishi Tea
260 tasting notes

I am trying to be good about trying my samples from swaps. You would think it wouldn’t be difficult, since I’ve gotten sent some very intriguing tea. However, one, I want to write about the tea I’ve gotten sent and I tend to spend a fair amount of time writing logs.

Two, I have enough that I tend to get overwhelmed when it comes to making choices. Really, I should just put all the samples in my cupboard and use the randomizer [find it here if you don’t know what that is – http://www.jaydeee.net/pickatea.php – thanks Jon [and teaplz, for the assist]], which I started doing but it makes my tea cupboard look absolutely insane and unwieldy to navigate. Can I just say that I find it hilarious that I have over a thousand searches on the randomizer even though I know that I personally haven’t used it that many times? You sneakersons! Maybe I should just make a dummy Steepster account so I have all my tea swap samples over there. Is it ridiculous that I’m thinking about doing that? Maybe, Overlords, we could have the option to make separate cupboards [like by tea type, or so that I could have a separate cupboard for swap tea]? Just thinking out loud. I would find that useful. I should also put that on the discussion board instead of just assuming the Overlords are going to read this…

Zeus, this post is a brain dump. Anyway, three, I just love Samovar so damn much it’s difficult to tear me away from them.

With all of that mess being said, I am going to be drinking swap tea near-exclusively so that I can start to pare down my not-so-mini-mountain of tea. As I’m sure you all are familiar, the vast quantities of already-owned tea has not stopped me from continuing to order more. Steepster Select is not helping.

So, here we have a tea that LENA sent me. [I like that little bolding thing y’all have been doing. To whoever started that: I think Angrboda did? thanks, Ricky! Clever.] LENA sent me enough that I had multiple brewing opportunities, all of which this log will be touching on.

When I see “Breakfast” in a tea name, my mind automatically assumes that this is going to be some kind of a blend. Reading the description on Steepster, though, it appears that this is straight Dian Hong, which was surprising. I haven’t had a lot of Dian Hong before, but I think I like it. It reads as a bit milder to me than other black teas.

This blend is smooth, which I appreciate. Rishi calls it robust, which it very well may be at longer steep times, but at 4 minutes and beyond the bitterness began to creep in for me and it makes it difficult for me to find other flavors when it’s there [in an elephant in the room kind of sense]. So, I retreated back a bit. I tried 2 minutes, which was way too mild for me. At 4 and 4:30 the bitterness wasn’t enough to make things undrinkable for me, but if I can get it to a place where that bitterness isn’t present it’s preferable. And so, 3 minutes was the magic number for me on this tea.

The scent of the liquid was rather lovely. It actually reminded me of coffee beans, mixed with scones. It brought forth many breakfast-like thoughts for me, which was appropriate. There was a definite sweetness to it that wasn’t terribly present in the taste.

The flavor was pleasant, but not remarkable. On the second steep of a particular run, I got this delicious, bite-a-ble, malty, almost salty, edging on savory flavor. It reminded me a lot of these belgian waffles I get from one of my favorite places to hit up for breakfast. Otherwise, I wasn’t getting a ton of flavor notes from it in general. Mainly, it tasted of that kind of default black tea flavor. There was a very, very slight, natural sweetness that waded in at towards the end of sips from time to time [more noticeably when the tea had cooled]. Reading the description after finishing my sample off, I didn’t notice any chocolate notes, but had I been looking for it, I might have been able to find it. [It would have been more of a dark chocolate/cocoa type of taste, I think.]

Lastly, I didn’t add anything to any of the cups, but I think that this could stand up to a splash of milk and a dash of sugar, for sure.

ETA: [because this log needs to be longer…] the third steep was very watery. I stopped at two on consequent runs.

All in all, this was a nice, unassuming, solid cup of black tea. Nothing mind-blowing, but if I were a black tea in the morning type of person, I could see this being an easy staple. As it is, I don’t think I’ll be ordering it, but it was nice to try. If I find myself gravitating more towards black tea in the future [as my tastes tend to shift over time], I’ll be keep this one in mind, though.

205 °F / 96 °C 3 min, 0 sec

No, it wasn’t me. I was sitting here wishing for some way to make people’s names stand out more. Like, idk, a little icon or something, and I don’t like to use @. Then I saw Ricky had started using bold for names, and stole the idea. :) I’ve seen several other people have adopted it too, which I think is cool. :)


Haha, did I? I mean we can use the @ like twitter and do the bold as well =]

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drank Ryokucha by Samovar
260 tasting notes

I went for a couple of weeks without this holding court on my tea shelf and those two weeks have taught me that I’m not going to be able to let that happen again. I’ve been waking up with black tea in the hiatus, and while I enjoy a good black tea, it just doesn’t cut the mustard for me in the morning. [Where the hell did that saying come from, anyway? I could probably look it up…]

To be honest, it’s probably not entirely fair. Ryokucha is going to hold a special place in my heart for numerous reasons. A big one is because I credit it for being one of the first teas that really woke up my palate. A second one is the fact that it just spikes my energy in such a good way.

When this is combined with the fact that I can’t get enough of its vegetal sweetness with the toasted grainy taste of breakfast cereal and just a splash of creaminess rounding everything together into a little bubble of wake up and smile!

Happy sigh.

Ryokucha for me is the feeling of waking up in bed feeling refreshed after a good night’s sleep. It’s stretching out under the coolness of the sheets and the heavy fluffiness of the comforter and being ready to tackle the day.

And now, bonus. I hope that someday we’ll be able to review teaware and such things so that I don’t have to keep hiding these little things in my reviews and hoping that you Steepsterites stumble upon it, but in a recent order I picked up Samovar’s new travel tumbler. http://bit.ly/9SRrJt

I love it. I love it more than I was expecting to. It’s double-walled, so that the outside doesn’t burn your hand, the lid screws down to prevent leakage and keep things hot. And let me tell you guys – I drank some Ryokucha this morning as I was getting ready for class and set aside a second steep in this tumbler so I could take some to class. And then I realized that I left it on my desk when I got to the building. [It was one of those mornings.] Well, I got home and forgot that I had it at my desk, fell asleep because I was exhausted, woke up, had some other tea, did some work, and then had to get ready for physics. As I was getting ready to leave, I then remembered the tumbler. After half a second of debating whether I should bring it, I nipped downstairs and grabbed it, figuring I just wouldn’t drink anything caffeinated when I got home.

It was still hot. Not room temperature warm, definitely not cooled, but that nice drinkable temperature that’s levitating between hot and lukewarm. And did I mention that this was eight hours later? Eight hours later.

Tonight, I’m going to do an experiment. I’m going to make some Ryokucha before I go to bed and leave it in the tumbler and have it on my nightstand for the morning and see how it goes, because if this means that non-functional-me can have hot tea in the morning without having to do crap… FEAR ME, MORNINGTIME.

[All right, I looked up “cut the mustard,” and it appears that no one knows for sure. First literary reference was back in 1902. The more popular theories are that it either alludes to an old cowboy saying or the fact that mustard seed is very difficult to cut.]

185 °F / 85 °C 3 min, 15 sec
Meghann M

Here’s to hoping your Ryokucha is drinkably warm and your morning is awesome!


Excellent! I am digging my vacuum-lid travel tumbler that I got when that Teafrog thing was the select, but…it’s hard to go wrong with more access to tea. Gonna be curious to see if it…well…cuts the mustard, overnight.


Yeahhh, I’m definitely thinking of investing in a travel tumbler for work. I tend to drink my tea in the afternoon at work, so it’d be nice to have it still warm by the time I got to it.

Also, did you have to shake the Ryokucha, tak? Did all the matcha settle out?


ok wrong comment, deleted, let’s do the right one this time…..wow 8 hours?!?! i can’t wait to see how this test goes as i am always in a rush in the AM


That’s the one I have. Mine’s the Nissan unbranded one. It does a great job and holds it hot, but my only complaint was the plastic retained the smell of your tea. I stopped using the drinking lid and I just uncap the whole thing now when I drink it.

Meghann M

Okay, stupid sleep coma induced question, but do you steep your tea in the mug leaving the leaves in overnight, or just pour your tea in once steeped, or just remove the leaves? (sititng here thinking 8 hours is a REALLY long steep!). Don’t mind my mind fog this morning!


Yes, mustard seed would be very difficult to cut, but why in the world would anyone want to do so? It can be crushed relatively easily if that’s your aim. Perfect half-mustard-seeds just don’t seem like a goal worthy of an idiom.



Some good thoughts there, but nothing conclusive. Just thought I would chime in.


Success! I even slept a little bit longer this morning [like 9.5 hours; I was exhausted] and it was still pleasantly warm, so this is how I’m rocking from now on. EXCELLENT.

@Meghann M Thank you! And I steep it in the tumbler and then remove the leaves. They have a little basket strainer that the tumbler comes with, but I’ve discovered that my Finum basket fits in it perfectly and it’s much finer, so I use it. I can’t imagine what 8-hour-steeped anything would taste like. Not good, I think!

@sophistre Ah, the JoeMo thing? [Is that right? Am I making that up?] Carolyn really likes hers. I meant to check it out. Also, thanks for the link. I guess the world will never know for sure. I’ll file it in my brain under how many licks it takes to get to the center of a tootsie roll pop.

@teaplz Nope. I actually enjoy drinking a lot of it at the end. I like that grainy, powdery, gritty texture. I was kind of afraid it would get stuck on the lid or on the sides of the tumbler, but I opened it up to check when I was done and it was virtually matcha-less.

@AmazonV It’s seriously worth a look. I love it, though I haven’t had it for long so I can’t vouch for its longevity yet.

@Ricky Good to know. I’ll watch out for that.

@mlc Good point, though I find it questionable as to why people feel the need to do or focus on so many other things, too. Cutting mustard seeds ultimately doesn’t seem quite so bizarre.


Wow that is brilliant. I have considered a Teasmade for a while, but ready-made and brewed tea would be even better really. My Dad used a Teasmade and it was his little routine to have tea with a Kitkat in bed every morning. I’d love to do something like that one day. When I’m a grown-up (I love using that phrase even though I’m too old for it really) I’ll do that and so many other things

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drank Downy Sprout by Samovar
260 tasting notes


As some of you are aware, I was just out in San Francisco [or as I like to call it, my future home]. I am now back in Virginia, and yesterday, to mellow out my sorrow, I decided some Downy Sprout was in order.

If you were reading along with the insane thread of comments on Samovar’s latest feature in Steepster Select, you may be aware of the new steeping method they discovered for Downy Sprout. It not only produces a very interesting, almost completely different brew, but it’s as if someone went, “HEY! ADD Girl! You want another way to make this tea? Ok, go!” [Speaking of which, who else loves OK GO’s “This Too Shall Pass” video?]

If you missed the thread, Samovar has this teeny tiny 4 oz. glass oolong pot. You fill it with leaves [a heaping tablespoon’s worth] and cover them with boiling water for 30 seconds-ish, then pour it out.

This brew is thick, saturated with flavor, and sings of deeper sweetnesses – honeyed caramels and the darker sugars that come from hazelnuts, walnuts, and almonds. At times it gives me those heavy, yet shimmering, humid notes of tropical flowers. I think of orchids in particular. This mixes in with a more rural note of hay.

I recall reading in several places that white teas only have a lower caffeine content than greens if you brew them with cooler water, so with that information in mind this probably wrings out a bit more hihellowhatareyoudoingwhatsthathihihi than your typical cup of white tea.

Anyhow, for those of you currently [or about to be] in possession of some Downy Sprout and an adorable teapot, it’s definitely worth a whirl. Especially since that tea doesn’t quit. I started steeping this some time in the afternoon while I cleaned and unpacked. Hours later, it was still going strong. I don’t know how many infusions I went for, but it must have been in the twenties.

There’s not a ton of brightness at the end of the tunnel that is coming home from vacation, but good tea certainly helps take the edge off.

Oh, and hi, Steepster!

Boiling 0 min, 30 sec

Oh I love this tea! I’ve only ever had a sample size, so I haven’t been able to mess with the steeping parameters too much, but I plan on reordering a bigger size eventually.


I am so going to steal that little teapot from Shantea!


[Speaking of which, who else loves OK GO’s “This Too Shall Pass” video?]

Is that the one with the marching band hidden in the scenery?

(I am awaiting my very own tiny teapot eagerly, although alas I have no Downy Sprout to go in it!)


Cannot wait to try this one when the cute little teapot comes in! Yay! I have enoguh Downy Sprout that you sent me to probably make a regular cup, and then a super-charged-oolong-little-pot-of-wonders cup. NOM NOM.


Hehehe….evil Shantea out Now I’m curious about that small tea pot….
rational Shanti No!! There’s no more room in your apartment!

How much water are you supposed to use for this new steeping method?


I’m assuming 4 oz. to go with the baby teapot?


YAY! Welcome back! You’ll have to tell us about your sit down tasting over at Samovar.


nods Lots of us missed you when you were away in Samovar-land. I’m looking forward to hearing more about your adventures!


I gotta try this!!!


Welcome back! Nice review :D


I tried this last night. In the cute little teapot (which is TINY..easy to forget how little half a cup really is when you’re drinking two cups of tea every time you steep…adorable, though). It was good! But I had wondered, at about 5 this morning, whether or not it really is as caffeine-free as one would have imagined. Now I know.

No regrets. So good.

And yes, that video is the bee’s knees. But their stuff almost always is.


@Erin Completely worth it. It’s like getting two completely different teas. Phenomenal.

@Ricky Aww, poor little teapot.

@Cait I haven’t seen that version, except in thumbnails! I’ll need to check it out. I’m referring to the crazy Rube Goldberg machine one.

@teaplz Eeeexcellent. Whee for Samovar orders! I’ll be perfectly honest and cop to putting another one through just recently. I cannot get enough, it seems.

@Shanti I just fill it as far as I can so it won’t spill over. So a little less than 4 oz., I’m guessing. I missed you too! …And oh no. I don’t know how many of y’all watch Southpark, but I have the Imagination-land song playing in my head now. Oh. No.

@LENA I shall! Maybe now, actually. Time to make my mark on the Places section of Steepster.

@Jacqueline Please do! So good!

@Harfatum Thank you! Good to be back! And unfortunately getting ready to disappear again for midterms!

@sophistre I know, right?! I used my little 6 oz. Bodum cup for it, but it still seems teeny. And yet, I’m sure that I ended up drinking just as much anyway since it’s so easy to keep steeping it. Mmm…


The OK GO video is awesome! Always impressed by those guys. Good song too :)

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drank Moorish Mint by Samovar
260 tasting notes

Today was a very busy day. A busy day of classes and mind-numbing waits for various appointments. It was a CRAM CRAM CRAM w a iiiiiiiiiiiiiiiii t CRAM CRAM WATNOROOM? MAKEROOM SMASH! day.

After class tonight my brain was completely on overload. My professors are still trying to figure out what we’re going to do because of the time we missed from the snow, and so their apparent solution for most of them is to keep everything on the same timetable, but maybe change it at the last second. A winning solution.

So I came back in from class tonight, ready to watch Castle because that’s my Monday night unwind activity and it wasn’t on. It was the stupid idiot Bachelor. I should have known. Blerg. Blerg blerg blerg.

So I made myself a cup of this tea and just laid down in the middle of the floor because I didn’t want to do anything else besides drink some good tea and stare at the ceiling.

Which I did. I stared at the ceiling and I drank this tea. The ginger warmed me while the black pepper tickled my tongue. The fennel brought in a bit of sweetness while the cardamom whispered of places that aren’t here. And then the mint swept it gently away with a cleansing breath that told me to let everything else fall away and come back in, bit by bit, when I’m ready.

It’s not even like today was a bad day, because really it wasn’t, but you know those days when your brain just gets so stuffed with information you asplode internally and you need to go catatonic? Hi, welcome. Let’s be friends.

Lucky for me, I have really good tea, like this one, to fall back on when these days happen. That, and a rapidly approaching trip to San Francisco to visit my brother and a warmer climate, and hopefully catch up with some old friends.

Time to write that physics lab.


180 °F / 82 °C 2 min, 30 sec

Laid down in the middle of the floor and stared at the ceiling while drinking tea. Now that’s some crazy physics, you have to teach me how to do that sometimes. I’m surprised the tea didn’t spill all over you ;)


I hear you on that catatonic …last week it was all I could do to hold my head level so the drool came out evenly!


I’m glad my funky wannabe tea inspired you to make some of the good stuff. :) I totally have days in which coming home and staring at the ceiling seems like the highlight. Then, my Great Dane will come over and lay down next to me and I know that the world will be ok. Woo-sah indeed.


@Ricky I’m going to treat this as rhetorical. Nyeh.

@gmathis Yeep. Glad to hear you’re through it! I find that a little savasana helps me out every now and then. You know, keeps the sanity in check.

@LENA Aww. My life has been lacking a fair amount of creature comfort since our Lab died. Nevertheless, the world will still be okay. And my brain has stopped ringing. All is well!


@Ricky: The whole post was about her no-doubt learn’ed proficiency with physics. Do you even have to ask? ;)


I also have forgotten to mention that I am working towards earning my PhD in magic.


Well that explains it!


takgoti, your work ethic makes me hate you/jealous. Sigh. :)


takgoti, are you in school with NPH? If you are, I am supremely jealous! :P

Oh Cha!

Hahaha @Takgoti your reviews and the follow-up comments make my days!

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Jacqueline sent me some of this tea. Some her willing-to-trudge-out-through-the-snow-to-get-this-tea tea, no less, which I consider to be a high honor. When she said that she found this to be even better than Coconut Pouchong, I was intrigued.

Now, I shall admit that the first third of this cup did not go over well because I drank it too hot. I need to learn to let things cool down more before I start drinking them. The flavors open up much more for me that way. So at the start, this mainly tasted like bitter black tea and I thought I’d effed up royally somehow. I was already planning how I was going to adjust the parameters the next time I tried this and jotting notes down on a post-it.

Not to worry, though. By the time that the tea was at an appropriate temperature the coconut macaroon flavor began to come through much more and I found myself in a much happier place.

So here’s the thing. This is definitely a black tea. I can taste it, which I don’t mind, but I’m much more of a buttery oolong type of gal and so while this is really a very tasty tea, it was already at a slight disadvantage because given the choice between a black tea and an oolong I’m predisposed to pick the latter. Now, to be perfectly fair, I have yet to try this with milk, and milk could very well add that extra dimension of richness that I like from my oolong teas. [Though, again, given the choice between drinking straight tea and drinking tea with milk, I’m going to choose the former.]

There wasn’t much else that I got out of this tea flavor-wise aside from the black tea taste and that toasted coconut, macaroony taste, with which I am perfectly fine. It was an extremely enjoyable cup of tea and I can see why Jacqueline likes it so much; especially since she drinks a lot of black tea.

This tea was good enough to get me to briefly peruse Premium Steap’s website, which is saying something because I really don’t need to be buying more tea right now. And, oooh, drat. They’ve got Pantone and Marimekko and adorable owl mugs and a milk oolong and URRRRGH.

April, when you get here you’ll be sending me a London Sky mug and one or five oolongs. Mark my words. Thanks so much for letting me try this one, Jacqueline! Next time, with milk!

200 °F / 93 °C 5 min, 0 sec

I know! I WANT those owl mugs!


Try it with milk for sure :)

That milk oolong is on my list too! and I adore the Pantone mugs. I wonder how long I will be able to have one without breaking it :)


I’m already composing a list. I’m not sure that I’ll be able to resist the owl mug. The milk oolong shall be mine! I also plan on trying this with milk tomorrow. Seriously, thanks for the introduction, Jacqueline! I love finding new tea companies, but I love it even more when I get introduced to them by y’all!


and now I’m going to have to check out that site, too!!

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drank Hubei Spring Needle by Samovar
260 tasting notes

This is the first [and I believe only] Chinese green tea that Samovar carries [online, anyhow], so when it popped up I was intrigued and wanted to give it a try. I should note at this point that what I got is a sample, and that I steeped it through four cups.

Chinese greens are a strange thing. When I try to peg down what I get from Japanese green, I can see it rather clearly in my head and typically am able to identify flavors with relative ease. When I think about Chinese greens, it’s much more difficult for me because I’ve had such a varying range of flavors when it comes to them [and not all good], so one set group of flavors doesn’t really jump out at me when I think about Chinese greens.

I also don’t drink Chinese greens as much as I do Japanese because the Japanese tend to have more buttery notes, which my palate thanks me for drinking. I like to keep my palate happy lest it garotte me in my sleep.

This tea is helping me nail down some of the differences that I haven’t been able to solidify previously. For one, both greens tend to have vegetal qualities to me, but with Japanese greens it’s more of a spinach-y, even seaweed kind of taste and with the Chinese it’s more akin to the celery end of things. This tea in particular reminds me of both celery and bok choy – somewhere in between those two. And I hadn’t identified it until I read the description, but there’s definitely an asparagus note in there.

Japanese greens [the ones that I consider good, anyhow] are usually rich and deep tasting. There’s some heft in what they have to offer, and the taste is opaque. Chinese greens, even when they are strong in flavor like this one is, tend to be a bit lighter in their flavors, with some lightly salty qualities ebbing in and out of the sweeter tastes.

Lastly, while they both have sweet qualities to them, the Japanese greens have, again, that heaviness around it. Like when you walk outside to just-mowed grass, or if you’ve ever found yourself in a field of freshly cut hay. The smell is strong and sweet and almost gritty. Chinese greens are lighter, and perhaps leaning more towards the floral end of things. Like when you catch a hint of blossoms on a spring breeze. Or maybe smelling your neighbor’s just-mowed lawn a few houses down the street.

As for this tea specifically, it’s strong. The taste, the smell, all of it. At least in the beginning. And in the beginning, it smacks you with that vegetal bok choy/celery, asparagus quality. I found almost no sweetness in my cup until it had cooled substantially. It reminds me of when we went over to a family friend’s house one time and their grandma offered me a soda with Korean characters all over it. Turns out that soda was carbonated celery water or juice or urine and it didn’t really matter because it was HORRIBLY OFFENSIVE to an eight-year-old kid who had been expecting a sugar coma. The first leg of this tea reminded me of that, without the carbonation, so I can’t say that it was an extremely enjoyable experience.

Once it had cooled, and on subsequent infusions, the sweeter components of the tea began to make themselves known a bit more, and my palate decided that it would leave my death for another night. Overall, the tea tasted fresh, with lighter strains of that vegetal taste that shifted into more of a green bean/edamame type flavor and some floral, grassy notes.

So, if you’ve read all of this and those flavors sound appealing to you I think that you’re going to really like this tea. I’m beginning to acknowledge that I am harboring a great love for Japanese greens, so this won’t be hitting my tea shelf in the near future. If you’re looking to try a solid Chinese green tea, though, check this one out.

175 °F / 79 °C 2 min, 30 sec

How did I miss this!??! I missed so many teas when I made my Samovar order.

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drank Caramelized Pear by Art of Tea
260 tasting notes

Okay, this one’s going to be a quickie because it’s later than I’d like it to be and while we’re not getting pelted with snow for once [sorry, North Easters!] the wind is howling something fierce and my comforter is staring at me to the point that it’s becoming uncomfortable.

So with the wind threatening to shatter the window panes and several Physics problems peeling away at the layers of my brain, I brewed a nice hot cup of this and turned on some Iron and Wine.

I want to add at this time, though some of you may have seen this in the comments on Mike’s log, that I have discovered that a 7 minute steep time pretty much nullifies the caramel in this tea for me. For unknowable reasons, 5 minutes seems to suit it much better. Just a little note from my palate to yours.

So yes, this tea is decadent and delicious and it is also going down in my “Why I Love Steepster So Friggin’ Much” diary [it’s got Hello Kitty and a lock on it] because:

Dear Diary,

If I hadn’t found Steepster I would have never talked to teaplz and if I had never talked to teaplz I never would have gotten sent a sample of this tea and if I had never gotten a sample of this tea I never could have realized just how crazy delicious it is and bought four ounces just for me yay yay yay yay yay.

Oh, and oh my god Diary, John pushed me on the playground today and then he kissed me behind the monkey bars and now I think we’re boyfriend girlfriend.


200 °F / 93 °C 5 min, 0 sec

Love you so HARD right now.

That sounds wrong. Anyway, YAY! I am glad that I could share the wonderful tea with you! At least something good came out of that mess of a package I sent you and Auggy!


As always, you cracked me up. Wombatgirl is hand delivering me some of this tea on Monday. How cool is that?!? I can’t wait to try it!


@teaplz This tea could have made up for you sending me 12 pounds of Adagio’s Dragonwell. Serious.

@LENA Cooler than a polar bear’s backside! Seriously, that’s fantastic! Way to be, @Wombatgirl! I hope you enjoy it! I can’t stop putting @’s in front of people’s handles! Damn you, twitter.

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drank Wild Rose Bai Mudan by Samovar
260 tasting notes

I’ll be straight with y’all. I’ve never been a big fan of roses. I think they’re just a tinge too traditional for the modernist in me that clamors loudly in my head. For example, if I find myself in an antique store? Cowbells and kettle drums and GET ME OUT OF HERE. [I’m not saying you can’t find cool stuff in antique stores because you most certainly can – but I get an internal reaction not unlike when people who don’t like strong smells walk by an Abercrombie & Fitch. Speaking of which, do they drown that damn store in scent? Nightly?]

Anyhow, as a flower person, I’m much more of an orchid and gardenias kind of girl. As a tea person, I usually don’t like roses in my leaf, but I really like Samovar’s Bai Mudan, so when I got a sample of this I thought, “Ah hell, it won’t kill me.”

Before I get into the tea, I want to say that my stigma surrounding roses aside, this tea is very, very pretty. Lots of little rose buds with ombre’d hues of pink blushing their petals surrounded by pretty green leaves. On the flip side of that, it smells like roses, which is a smell I associate strongly with non-edible things like soap and perfume.

All of these thoughts bumping around in my head, I closed my eyes and drew a sip.

Seriously, I don’t know how Samovar freaking does it. There’s magic afoot in that place. They have freaking mind gnomes that get into my head and figure out what needs to happen to make me enjoy something and then they snap their fingers, do their step, they can do it all by theyself…

I’m sorry, where the heck was I? Right, the tea. The tea is a rather seamless blending of the two named components. The taste is lightly floral, backed with that distinct dark sweetness I get from bai mudan that quickly morphs into walnut. A slightly heady note of rose chases the liquid down the throat and what is left is a rather dimensional grassy sweetness.

Anyhow, this tea was good to me. Enjoyable, even. Is it going to edge out the many teas of theirs that are nipping at my wallet? No. But it’s the best rose tea I’ve had to date, and if I found myself planning a pinkies-up tea party I’d likely nab a tin because this tea just feels damn fancy. If you like roses, I’m going to say this tea will be a likely winner for you. If you love roses, then do yourself a favor and go buy a sample right now.

195 °F / 90 °C 4 min, 0 sec

You make me miss you so much when you write stuff like this. Love your guerrilla-style reviews. Pop on, post a few, then POOF.

Also, this sounds nommy. I haven’t completely fallen in love with the rose/flower thing yet. But yeah, their Bai Mu Dan is pretty awesome, so…


Haha! Guerrilla-style totally describes it. And oh, you always leave us wanting more…


Aww, trust when I say that I miss y’all too, but unfortunately school requires attention! I’d ignore it if I could, but they’d call social services on me. Or fail me. Take your pick.

Perhaps the next avatar picture shall involve grease paint and a machete. Except instead of the machete, maybe like a red bandanna or something else far less dangerous.


Hey, a bandana can be deadly in the right hands. Probably.

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Former coffeeist, turned teaite. Lover of writing, reading, photography, and music. Traveler of life. Known to be ridiculous on occasion.


Virginia, USA



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