521 Tasting Notes

95

I found this tea on a whim, and I’m glad that I discovered it. Once I opened the package I knew it was going to be delicious. The initial scent was of a sweet honey with a slight spice. The spice was somewhere between smoke, paprika and cardamon. The little nuggets are a forest green and dull crimson. They were soft and fresh. I was surprised by the sheer size of each one these small bundles. I brewed this tea a little too strong and since I have tweaked my amounts. I used my new Yixing pot as my brewing vessel. The initial washing aroma was explosive. The scents of honey orchid, cream and pine smoke filled my tea room. The liquor brews a robust bronze. This truly is a golden Oolong. My first steep invoked flavors of sweet nectar and honey suckle with an undertone of roasted wood. The brew slowly becomes more and more spiced as it steeps. Once I was at my fourth steep the honey suckle flavor had been replaced by an almost roasted mate taste. The wet leaves filled my room with an aromatic sweetness and continued to release a pleasurable aroma. After I was in late steeping they began to smell of brown sugar oatmeal and grains. This tea is very exquisite and you cant beat it with its price. I am very happy to have discovered this tea.

Flavors: Honeysuckle, Pine, Roasted, Spices

Preparation
195 °F / 90 °C 0 min, 15 sec 10 g 4 OZ / 120 ML

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85
drank Uji Gyokuro by Wegmans
521 tasting notes

This is delicious! I absolutely love this tea! The leaves are slightly lower grade but still a typical japanese green. The small spines are emerald green and with small gold specks. The brew is a pale jade and refracts light well. The brew tastes of sweet honey butter! There are undertones of vegetable, nectar, oils and a very slight citrus tang. The wet leaves smell of algae, spinach, fresh grass and spring! This is a quality japanese green. The only problem with this tea is its price. The company I bought it from has it priced extremely high so I can only afford it within small doses. I also would rather spend my money elsewhere so this is the last of this tea that I will be buying.

Flavors: Molasses, Peat Moss, Stems, Summer, Sweet, Vegetal

Preparation
165 °F / 73 °C 1 min, 15 sec 2 tsp 10 OZ / 295 ML

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71

The price for this was a little high but you get a nice quantity as well. This should have lead me to believe the quality of the tea. This oolong is not horrible but it is nothing all too great either. I use it as my everyday oolong. It has a very nice floral aroma and brews a brilliant green. The image pictured on the website does not even come close to matching. The tea is tightly rolled with stems in every few bundles. It is a brilliant emerald green with forest green spottings. The leaves unfurl into crumbled green masses. Few bundles are whole leaves, mostly broken up. The taste is grassy with a hint on granite. It starts out nice and sweet but leaves a bitter taste that is hard to place. I try cleansing the tea a few times before ingesting and that seems to help. If you want a large quantity and don’t mind budging on quality, this is the oolong for you.

Flavors: Dry Grass, Floral, Limestone

Preparation
195 °F / 90 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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79

This was a very strange tasting for me. I previously brewed this and I remember it being a delicious experience. This time around it wasn’t as enticing. The dry leaves have a beautiful appearance. With full twisted stems and leaves, this forest green tea had me hooked. It was speckled with blonde tips and silver hairs. With its aging it had deepened and became a darker colour. I was very excited to steep this in my sheng Yixing. I used less grams because of the size of the leaves. Upon being steeped, the aroma of spinach and wet sage filled the air. There were undertones of lychee and artichoke inside the pot. I began my first round and the flavor was very nulled. The only consistent prominence with this brew was the sheng mouth feel. It had a very dominant menthol sheng flavor each steep. Other than that flavor though, it was mostly a faint grassy taste. I could hint at a light earth taste but otherwise it was nill. This brew was flat and I had no more success each steep. The qi was rather weakened. The soup was still pleasurable but the flavor was very lacking.

Flavors: Artichoke, Eucalyptus, Lychee, Menthol, Sage, Spinach, Wet Rocks

Preparation
Boiling 0 min, 15 sec 5 g 3 OZ / 100 ML

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83

The dry leaves are very dark with green and white spotting. Being aged, it has lost most of color and calmed out. I am brewing with my sheng yixing pot at 212 degrees and 100ml. The liquor is a pale opaque amber. It has a light eerie glow. The steeped leaves expand to full and stemmed leaves w/ bud. They smell of tobacco, smoke, pine and a sharp green essence. They hint undertones of sweet rum and cured leather. I always enjoy Fengquing sheng and Teavivre never disappoints. The brew begins sharp and dusted. It quickly calms and becomes floral. It tastes of grassy wildflowers. Each brew still packs a punch but soothes with a sugary nectar. I believe with aged sheng the Qi does not die down but becomes slow acting. With this brew it slowly awakens during drinking. It is slow acting but still very prominent.

Flavors: Dandelion, Pine, Raisins, Smoke

Preparation
Boiling 0 min, 15 sec 6 g 3 OZ / 100 ML

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35

Decided for Valentines Day to go sweet for a moment, so I picked this brew. I used a generous amount in my tea press. I let steep for at least 6 minutes, for I wanted a strong dessert taste. My tea room filled with a sweet delicious aroma. I could hint almonds, frosting, vanilla, sweet fruit, syrup, chocolate. It was just delicious so I grabbed some cookies and poured. It tasted like nothing. It was a heady masala chai like liquor. It had a heavy body but absolutely no taste. After sipping I could faintly hint some cinnamon and papaya. Otherwise it was just a bland soup. I ended up pouring the rest out. I’ve never cared much for Teavana products, only because I am not a flavored tea drinker. I scooped this up at a very nice price, I think I know why now.

Flavors: Almond, Cheesecake, Chocolate, Taro Root, Vanilla, Yogurt

Preparation
200 °F / 93 °C 8 min or more 2 tsp 10 OZ / 295 ML
Anlina

Ugh, the awesome smell, total flavour let down is such a problem for me with Teavana fruit blends. Except that some of them are amazing, so I don’t want to write the company off either.

Haveteawilltravel

Yeah, it is a disappointment. Most of their teas I enjoy, especially their blends. I cold brew them in the summer. The only thing that shys me away from them is their price hah.

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90

This is a very interesting tea! I purchased it on market street while in Boston for my birthday. What sold me was the initial aroma of the dry leaves. An essence of dark wood, muscaret and with a slight tang of sugar! Upon brewing it reminds me of a green Darjeeling, first flush, with its body and astringency. I brewed in my gaiwan, of course, and had some adverse tastes. What began as a flat sweet green taste became much more. By the sixth steep it had more depth and a mouth embodying sweetness. The liquor is a golden citrine. The fibers in the tea refract the light causing a magnificent effect for viewing. Upon unfurling it makes for a heavy brew and with full leaves and buds ratio. This is one of my favorite greens and I will definitely continue carrying it.

Flavors: Apricot, Astringent, Maple, Muscatel, Nectar, Oak, Sugarcane, White Grapes

Preparation
185 °F / 85 °C 0 min, 15 sec 7 g 4 OZ / 110 ML

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87
drank Yellow Gem by DAVIDsTEA
521 tasting notes

This tea has a very delicate brew. Its almost exactly alike Bai Hao Yin Zhen (Silver needle) except for the after taste. It leaves a sweet caramel sap linger in your mouth. I enjoy the aroma of Orchid, hay and nectar as it fills my tea room. I was only able to get a few intense steeps out of this brew with my gaiwan. Being a franchise sold tea it is still good quality. The brew is a golden iridescent color which I enjoy. I love the way the light dances around my cup and bowl. Altogether it is a very nice lazy morning brew :)

Flavors: Caramel, Chestnut, Dust, Hay, Honey, Honey Dew, Honeysuckle, Hops, Mango, Nectar, Orchid

Preparation
180 °F / 82 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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77

You can tell this is an Arbor tree by its bold and muddled flavor. Its not as bold and deep as an ancient tree or old tree but still it has a very distinct flavor. It starts with a dark underbrush taste and continues as mellow and fungal. The aroma is one of newt and wet granite. Its almost as a walk through the forest after a rainstorm. The liquor brews into a dirty red liquor, which is a fantastic Shou. The wet leaves let out an encompassing aroma of moss and stone. Arbor tree tea usually has a very consistent taste profile and keeps a very stable brew. I’m sure to get steeps well into the night with these leaves.

Flavors: Wet Moss, Wet Wood

Preparation
Boiling 0 min, 15 sec 6 g 100 OZ / 2957 ML

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Bio

Young and experienced Tea consumer. I’m continuously learning and developing knowledge about tea. If I have learned anything at all from the world of tea it is that I do not know anything about the world of tea. I enjoy good tea, and I try to acquire the best of the best. I usually brew gongfu but I’ve been known from time to time to resort back to western brewing.

I have an Instagram (haveteawilltravel), and I am proud of my photographs. I use my pictures in my reviews,and I hope that they aid in portraying the beauty of tea and teaware.

https://www.instagram.com/haveteawilltravel/?hl=en

Tea Rating System:
I rate my teas based on the category they fall into (Puer, Red, Oolong, Darjeeing, Flushes, Yancha… etc.)
This means that I will rate a Oolong based on how it stands up as a quality Oolong. I try not to compare teas, rather I work to evaluate them on their craftsmanship, harvest, processing, and qi.

I am most strict with Shou and Sheng Puerh, only because of the vast expanse of various experiences, such as; region, vintage, production, processing, etc.

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Middle of nowhere, New York

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