Tea type
Black Tea
Chinese Black Tea
Floral, Honey, Mint, Musty, Smooth, Cinnamon, Fruity, Apricot, Baked Bread, Dried Fruit, Malt, Wood, Brown Toast, Camphor, Caramel, Chocolate, Cream, Eucalyptus, Orange, Peach, Raisins, Sweet Potatoes, Burnt Sugar, Cocoa, Stonefruits, Sweet, Dark Chocolate, Mineral, Tannin, Tea, Dark Bittersweet, Smoke, Brown Sugar, Citrus, Molasses, Corn Husk, Salt, Creamy, Broth, Cherry, Dates, Muscatel, Red Fruits, Wet Wood, Plums, Berry, Grain, Cherry Wood, Oak wood, Yams, Toast, Custard, Earth, Thick
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Edit tea info Last updated by Whispering Pines Tea Company
Average preparation
205 °F / 96 °C 3 min, 0 sec 4 g 12 oz / 369 ml

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105 Tasting Notes View all

From Whispering Pines Tea Company

If I were the Mad Hatter, what tea would I serve to the Jabberwocky? Perhaps the uffish beast would enjoy something chocolaty? Maybe a finish of eucalyptus would soothe his frumious mind! Mind you, with teeth like snicker-snack’s there would be no turning back so it must be pleasing to the eyes! Purple, green, brown between, so pretty his eyes will gyre! So through the tulgey forest I shall brew and pour us a beautiful cup of the most beautimus tea that he will ever see. I must say – the slithy toves will run away, the jubjub bird will feel okay, and at brillig under the tumtum tree, the Jabber and me will sip some tea! He will chortle and the manxome beast will burble out that he is pleased and the days of worrying that he will eat you will be far away – oh frabjous day!

No more mimsy cups of tea! The Jabberwocky is strong and smooth with a full mouth of wildflower nectar and honey drizzled on a fresh french baguette with a light hint of salt. The middle of the sip hints at creamy chocolate and plum dipped in luscious silky caramel. The finish is strong of camphor and eucalyptus and leaves your mouth feeling fresh and wanting more! The beautiful wet leaves are light brown, mottled with green and purple, and emit the aroma of honey, camphor, and a cool mineral freshness reminiscent of standing at the edge of a raging river. Enjoy the strong qi of this smooth and silky brew anytime of the day, and don’t worry about over-brewing…we knew that the Jabberwocky didn’t like bitterness or astringency, so you won’t find either in this cup!

Ingredients: Fujian Black Tea, Ailaoshan Black Tea, Wild Arbor Yunnan Black Tea

Notes: Honey, Nectar, Salted Caramel, Camphor, Eucalyptus, Cocoa, Stonefruit, French Bread


About Whispering Pines Tea Company View company

Whispering Pines Tea Company is dedicated to bringing you the most original, pure, beautiful tea blends. We use only the highest quality ingredients available to create additive-free teas teas inspired by the pristine wilderness of Northern Michigan. Our main focus is on customer satisfaction and quality.

105 Tasting Notes

514 tasting notes

This is one of the teas with a flavor profile that I used to refer to as “mushroom,” although it doesn’t exactly taste like a mushroom. I associate the smooth, slippery, heavy mouthfeel of it with mushrooms. Now that I have more experience with flavor profiles, I’ve come to learn that honey is at least one common denominator among all these “mushroom” teas.

It’s a flavor profile I really disliked in the beginning, but have slowly acquired a tase for. I especially appreciate it after long breaks from high-end teas. I usually prefer bold, astringent, and malty black teas. But every once in a while, its nice to change things up so that I can appreciate a sense of newness in the flavors I get too accustomed to.

Despite having been on Steepster for so many years, I have not developed the tea-conossier tasting sensitivity so many of you others have, so my reviews tend to be pretty basic (sorry!). What I can say for this tea is that is stands out from the crowd with its subtle minty finish.

Flavors: Floral, Honey, Mint, Musty, Smooth

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22 tasting notes

Smooth, complex, easy to drink.

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15 tasting notes

A beautiful blended tea

Flavors: Cinnamon, Fruity

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2 tasting notes

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1 tasting notes

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47 tasting notes

Forgot to save my previous note on this, so this will be just a short and quick review.

I prepare this tea mainly gongfu style, but I have also done it western

With gongfu, early steeps contain a very fruity apricot taste (specifically dried apricot). But subsequent infusions adopts a heavier wood-like taste with malt and dried apricot background. I haven’t seen how it tasted following the end-stage infusions, so can’t give much of a comment on that.

I did prepare this western style once quite a while ago, and I do have to say that western style is the recommended way to approach this tea. It had a very complex yet harmonic taste, consisting of fruits (with apricot as main), honey, general sweetness, light wood, chocolate, and a maltyness around it. I believe gongfu style doesn’t allow the blend of leaves to steep sufficiently enough to have the combined flavour from all of them, but instead prefers the faster steeping leaves over the others.

Not a bad tea, but not recommended if you prefer tea gongfu style.

Flavors: Apricot, Baked Bread, Dried Fruit, Malt, Wood

205 °F / 96 °C 0 min, 15 sec 5 g 4 OZ / 110 ML

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664 tasting notes

Since I haven’t reviewed too many blends this month, I motivated myself to finally break out the last of this one. A blend of three Chinese black teas, The Jabberwocky has become one of Whispering Pines’ signature teas. It is a highly regarded blend with a wide following here on Steepster. I found it to more or less live up to the hype.

I prepared this tea gongfu style. After a quick rinse, I steeped 6 grams of loose tea leaves in 4 ounces of 205 F water for 5 seconds. I followed this infusion up with 14 additional infusions. Steep times for these infusions were as follows: 8 seconds, 10 seconds, 15 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, and 5 minutes.

Prior to the rinse, the dry tea leaves produced interesting aromas of chocolate, honey, wood, and stone fruits. After the rinse, the honey and stone fruit aromas intensified and were joined by emerging scents of orange, toast, and malt. The first infusion produced a bouquet that saw malt and toast aromas continue to develop. In the mouth, a pleasant and robust mix of wood, brown toast, fresh bread, cream, malt, honey, orange, caramel, sweet potato, and indistinct stone fruit notes washed across the palate. Subsequent infusions produced a bouquet that was maltier, fruitier, and more honeyed. Aromas and flavors of raisin, apricot, nectarine, and peach emerged. I also began to catch hints of camphor, eucalyptus, and minerals on the finish. Later infusions were dominated by wood, malt, chocolate, brown toast, and citrus notes coupled with touches of caramel and stone fruits. The camphor, mineral, and eucalyptus notes on the finish were also amplified, producing a unique and soothing cooling effect.

This is probably one of the most complex and refined black tea blends I have ever tried. It was not quite what I was expecting (I had heard that this blend was incredibly strong, so I was expecting it to absolutely knock me for a loop), but I was far from disappointed. Though it mellowed a little quicker than I would have liked, it still had considerable staying power and a gorgeous layering of aromas and flavors. Definitely put this stuff on your wishlist if you have not yet tried it.

Flavors: Apricot, Baked Bread, Brown Toast, Camphor, Caramel, Chocolate, Cream, Eucalyptus, Fruity, Honey, Malt, Orange, Peach, Raisins, Sweet Potatoes, Wood

205 °F / 96 °C 6 g 4 OZ / 118 ML

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100 tasting notes

A pleasant cup, although not what I was expecting. I don’t have the most sophisticated taste buds in the first place, but I missed a lot of the notes in the first try of this one. I have some left so I’ll keep trying. What I did get was a very pleasant, malty sort of tea with a rich bready taste. Good and comforting. My leaves weren’t purple, but I love the name and the label.

Flavors: Malt

4 min, 45 sec 1 tsp 6 OZ / 177 ML

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356 tasting notes

The SO’s request for the morning. Didn’t have time for gongfu before she has to be at work, so we did western, following WP’s recommendations.

The dry leaves are dark and twisted, once wet they expand to reveal an even light brown color. The liquor is a nice amber, much lighter in color than I expected.

I sip. The texture is smooth, and I’m getting cocoa notes and some woodiness with a stone fruit aftertaste.

I’m enjoying this. Time for a resteep. 4.5 minutes.

It’s sweet! I’m getting a light sugary taste behind the cocoa and wood, and it’s still mostly smooth. The aftertaste is still stone fruit. And the qi hit me during the resteep, totally taking me by surprise.

Overall, quite enjoyable for me, so I’m very glad we decided to give this a shot.

Flavors: Burnt Sugar, Cocoa, Smooth, Stonefruits, Sweet, Wood

Boiling 3 min, 0 sec 4 g 8 OZ / 236 ML

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2487 tasting notes

I had the delight of tasting this amazing black tea today, and it surpassed my expectations. I followed the western brewing methods on the WP website and did my first steep for 3 minutes in just under boiling water. Second steep was 5 minutes at the same time.

The liquid is a beautiful brown, and it smells more like a standard black tea than anything else. The first few sips I thought it was a bit tannic, but after that, the flavours of cocoa and rich dark chocolate came out of hiding. It really does have a strong cocoa flavour, and a bit of sweetness that comes with good quality teas.

Flavors: Chocolate, Cocoa, Dark Chocolate, Mineral, Musty, Sweet, Tannin, Tea

205 °F / 96 °C 1 tsp 17 OZ / 500 ML

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