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Edit tea info Last updated by Terri HarpLady
Average preparation
200 °F / 93 °C 3 min, 15 sec 6 g 10 oz / 290 ml

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1344 Tasting Notes

132 tasting notes

Norbu Hong Mao Feng black tea w/roasted mate. 3:2. It’s not bad.

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257 tasting notes

Happy Holidays with Lots of TEA!!!


Happy Holidays to you too !


Thanks!! :)


You as well!




Have a good one!


Happy holidays to you too


Thanks everybody!!

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122 tasting notes

drinking a mix of david’s teas mother’s little helper with sweet dreams with some rooibos in there for good measure.

almost what i need it to be. SO CLOSE. i think it’s missing licorice root.

Boiling 5 min, 0 sec

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293 tasting notes

This was the “hush hush” tea from Curated Puerh Box 0004 so I’m not going to list it. I’ll just say it was a Taiwan stored 2006 sheng. I did 7g of this in a 100ml gaiwan on Saturday, and I was so not ready for the wonderful experience it was about to pull me into. I drink tea on homework day to keep me fueled, but this kept trying to claim my entire focus!

These tea leaves have a very slightly smoky aroma that I found very comforting. The liquor steeped out to an amber color and was thick, viscous and mouth-coating from the very first steep. The flavor had a light smokiness to it up front, along with a bit of camphor and light fruitiness that gradually pushed its way in.

The thing about this tea that really draw my attention was its depth. Something about it pulled me in, and I didn’t want to make it let me go. As I continued with the session, a bit of fluffy airiness developed in the texture, bringing with it a nice sweetness, both up front and in the form of huigan.

After several steeps over a few hours, the leaves had a warm, comforting, foresty aroma. I steeped them a few more times the next day to enjoy that a little while longer. Fantastic all around!

Flavors: Camphor, Forest Floor, Fruity, Smoke, Sweet

Boiling 7 g

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29 tasting notes

Tea: Handmade Shui Jin Gui by Tea Yuan, sample
Prep: 100cc gaiwan, full, boiling water, 10s, 10, 30, 30, 30, 45, 60
Sessions with this tea: 2

Taste: Opens with heavy-handed roast, which quickly fades into a dark fruit/cherry/raisin flavor with a sticky sweetness. Some floral notes in the background, then settles into a cinnamon-ish vibe, which abruptly ends. Sweet cherry/almond aroma. My second session with this I leafed lower, is generally the same but overall has more of a floral vibe, no cinnamon or cherry notes, but heavier on the nutty/almond aroma.

Body: Thick mouthfeel. Early playful feeling on tongue. Leaves a pleasant sour tang on the cheeks, similar in sensation to the cherry flavor. Extreme energy. I had to stop drinking this for a while because I got so over-caffeinated and jittery. Use caution. Second session same thing, I was through the roof after 5 steeps. Not sure why this is.

Good flavor, good aroma, but I really hate the jittery feeling this one gave me. Maybe I can try seriously underleafing to see if same flavor/aroma comes out without the feeling of impending doom?

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160 tasting notes

kuding cha from LP’s mystery buy.

having this a second time; i still like it. probably going to have to order more. i’ve been using 2 “nails” : 80ml, gongfu style. last time i did it more bowl style. both are good. definitely bitter, with a sweetness. idk, i like it, but i can see how it would be polarizing. :P definitely something to be in the mood for.

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29 tasting notes

I’m trying out this tuo that matu sent me—“I didn’t like it, so now it’s your problem!” It’s a “2013 Menghai (region, not factory) raw I randomly bought on eBay.”

Dry leaf has no strong smell—I’m picking up a bit of menthol or mint lifesavers or something but that might be my nose playing tricks on me. Nice and easy to pick apart, not too dense. My crappy oyster knife did just fine.

Rinse: lid smell is pretty much neutral green tea. Soup is more amber than yellow. 1st steep (5s): lid smell is underspiced pot roast. Taste is astringent and chalky, I can barely taste through the bitterness. Dumped this steep after a few sips. 2nd steep (5s): lid smell is composting dried autumn leaves. Even though the water temp fell to ~203 for this steep it is far too astringent. The aftertaste isn’t very pleasant but it is going deep which is nice. I’m getting little teases of fruit but I can’t pin it down. Also dumped most of this steep. 3rd steep (7-8s, 195F): lid smell is a children’s playground wood chip bedding after rain and a couple kids peed their pants. I’m really smelling urine deep in the background. A little bit less bitter, not sure if it’s the water temp or it’s just chilling out. Tasting orange pith. Astringency is still there and not feeling great. 4th steep (12s, reboiled): Still getting a little bit of urine smell but mostly just wet earth/wood/grass. God, why am I still drinking this? My mouth is so dry. Bitterness is manageable at this point but it is still so astringent. Getting some cigarette ash notes.

I might do as Matu suggested and use this as pick practice.

Boiling 10 g 4 OZ / 120 ML

Tuition tea. We have all bought them one time or another.

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26 tasting notes

Had the ball from the pubertea group buy today. I can’t remember if that was a “surprise” from LP or if I just can’t remember what the mterial there was. Either way, I enjoyed this one a lot. This was probably my favorite tea from that buy so far. No idea what the material here was or quality, but i thought this was great. The ball took a good three steps before it really opened up at all, but steeps 4-7 were fantastic. This had a sweater than the YQH and EOT stuff and was very easy to chug cup after cup. It didn’t last horribly long, and got to pretty mellow steeps a bit earlier than I would have liked for how good the mid stages were, but I also hit the first couple rinses/steeps fairly hard to get the ball opened up.
Also, this ball had enormous in tact leaves in it for being a rolled ball. Yeah there was chopped up stuff here and there, but several huge stems with two leaves and a bud each. That alone tells me this was much nicer than your average chopped up factory scraps used for many pu balls.

Liquid Proust

2003 Bulang. Privately bought, privately stored. There wasn’t enough for me to have one so I’m glad you enjoyed it!


Well thanks! Not having any expectations or ideas going in and enjoying the tea that much was a great experience! As all the teas from the group buy werre. I appreciate it!

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334 tasting notes

So, my health-seeking/improving journey continues. Saw a naturopath for the first time the other day who suggested, among other things, that I include coconut oil in my nutrition plan. Yeah, I am continuing the One Night in Rio and Brazilian Fruit, as in previous post, now with the addition of a bit of coconut oil. A bit odd, but it works.


Does it make the tea texture oily at all?

Evol Ving Ness

Yes, it creates a coconut-flavoured oil slick on the surface. Odd, yes, but fine once you get used to it. You see, I have a daily quota to uphold. It may as well be in coconut pineapple and tropical fruit tea until I can find a better way to ingest it.

Evol Ving Ness

Also, the oiliness is a bit different from other oils, a bit less slick-like.

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83 tasting notes

I get cravings for peach tea.

I decided to make my own this time. A second steeping of Assam, which made the tea less tannic. I added a left over bag of Celestial Seasonings peach tea.

It worked out really well. Good peachy flavour, nice background. Could have used one less teaspoon of sugar, though.

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