111 Tasting Notes

drank Cold Brew Tea 3 by Various
111 tasting notes

Good Day Steepies! Here’s my third iced tea review where I used my cold brew method giving the leaves a 30-45 second wake up call [using water no
hotter than 170-180F], then I added cold water and let the teas steep in the fridge.

Arizona-Green Tea With Ginseng and Honey

INGREDIENTS: Premium Brewed Green Tea Using Filtered Water, High Fructose Corn Syrup, Honey, Citric Acid, Natural Flavors, Ginseng Extract, Vitamin C.

Every once in a while I like a quick glass of this bottled, store shelf tea. It is my favorite bottled tea because it is not too sweet. The green tea flavor is there, but it is light tasting and seems barely noticeable. I really like the honey flavor, and I’m sure some of what I’m tasting is the HFCS. The ginseng is very light and barely there. You must be thinking to yourself, “If the tea and ginseng are on the light side, why do I like the tea?”. Well, even though that is the case, the honey and sweetness of this tea is light, yet quite flavorful, thirst-quenching and delicious. :)) Score: 73.

Cupped: Thursday, June 28, 2012.

Reviewed: Monday, July 2, 2012.

AriZona-Arnold Palmer Lite Half & Half Iced Tea Lemonade 23-Ounce Cans

*Half iced tea and half lemonade
*Widely known for its refreshing taste and ability to revive senses
*Great tasting tea with 1/3 less calories

OK, here’s one more store bought tea I enjoy. I’ve always liked iced tea & lemonade, and I like this because it is not over sweetened. The tea is good but mellow. The lemonade is lightly tart, and only a little more up front and noticeable on my palate than the tea. I’m sure part of the reason for that is the citric acid. Overall, this is a nicely balanced and refreshing summer beverage that is great anytime. :)) Score: 72.

Cupped: Thursday, June 28, 2012.

Reviewed: Monday, July 2, 2012.

Red Rose-Original Blend

I used four teabags & cold brewed in the refrigerator. I had intended to leave it cold brewing for 12 hours which would have been perfect, but I forgot about it and left it for 19.5 hours! Luckily, Red Rose is a rather mild blend, so the results weren’t terrible. The color was like a murky medium to dark brown. There was a good tea flavor, and the taste wasn’t harsh. The tea and its flavor were not quite as smooth as I would have liked, being somewhat heavy on my tongue. There was a mild astringency, and slight pucker factor on the back of my palate. Dispite my mistake, this experience was worth it and the tea tasted better than I expected. Score: 77.

Cupped: Sunday, July 1, 2012. Reviewed: Monday, July 2, 2012.

Irish Breakfast Tea-Twinings

I used four teabags & left this tea in the refrigerator for 12 hours. The tea is a dark brownish-red and I could really smell the Assam tea in this blend. The Assam was most noteable in the flavor too, giving it a deep malty character. This gave the tea a fullness while remaining smooth. What I found interesting was how flavor clung to my palate for quite a while after my tea was gone. A very satisfying & inexpensive cold brewed tea. :)) Score: 79.

Originally Cupped & Reviewed: Monday, July 2, 2012.

Iced 0 min, 30 sec

The wake up call idea is pretty cool. I’ll have to try that!


I do that, and it is similar to washing Oolongs or Puerhs, because it not only washes the tea, but also makes the leaves open a tad and brings out more flavors. Preparing it this way, it is still cold brewed, but is more flavorful than a straight cold brew.


That’s also why I use water well below boiling and keep steeps extremely short. I want to maintain the cold brewing process and character as closely as possible, while giving the tea more flavor. It’s a minor compromise, without compromising the process. :))


I like the idea, and have tried it successfully myself with tea blends I want to cold-steep. Tisanes it’s probably unnecessary for, I would imagine(?)


I’m not sure about the tisanes part of it, but it could be true. I mean it would subdue a strong peppermint a bit I’m sure. ;))

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I’m not gung-ho on bagged teas generally, but I was looking for a cheap, decent black tea mainly to try for cold brewing. I had this about 7.5 years ago, and I thought it was O.K. I decided to have a hot cup, and so I did.

Most bagged teas aren’t very aromatic, but I did smell a nice black tea aroma from the box, which stated “Best Used By 2015”. It did smell quite fresh. The cup was a deep brown with a decent aroma too! After cooling, the taste was full and flavorful, but not astringent or bitter. The Ceylon tea seemed to smooth out the more robust Assam character-very nicely I must say. Keep in mind I did carefully watch my steep time and temperature.

Overall, this tea is better than I remember it, and satisfying enough when I need a relatively smooth, hearty cup quickly. A dash of milk could even enhance the flavor if the mood strikes me, and it sometimes does. :)) I will try cold brewing this and posting a review in a couple days.

Cupped: Saturday, June 30, 2012. Reviewed: Sunday, July 1, 2012.

195 °F / 90 °C 3 min, 45 sec

Twinings and Bigelow are both pretty reliable bagged standbys.


Bigelow is not near as flavorful IMO. :))


I like Twinings Lady Grey a lot, and their Irish Breakfast is good, even the decaf one. I want to try Prince of Wales. I had my first Bigelow teas at Duke and they were so forgiving, not bad at all even being made in a waiting room with no timer or temp control. And Charleston Plantation hasn’t disappointed me yet, and they are owned by Bigelow.


Last ones I bought, the Twinings were 2g bags but the Bigelow were only 1.6g. That may explain why you see Bigelow as not as flavorful. We can buy the main Twinings in loose locally but none of the Bigelows can be found loose around here. I loved the flavor of Bigelow EG.

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I would like to thank Fong Mong Tea for this delicious sample. I knew I was in for a treat when I smelled the dry leaf aroma. It was FAN-TAS-TIC! This High Mountain Oolong has a deeper roasted aroma, which is exactly what I was looking for. :)) The wet leaves smelled even more A M A Z I N G! The aromas ranged from a roasted quality, stoned fruit, and flowers [like lilacs…….or possibly closer to orchids]. The cup is a yellow-orange color, and I didn’t smell much aroma from the cup-perhaps my sinuses were misbehaving. :(( The main flavors seemed to be lightly roasty, with a decent peach aspect, that was smooth and delicious on my palate!

My second cup was steeped the same as the first cup. The wet leaves smelled even more intense as the aroma seemingly filled the room! All the aromas intensified, but the aroma was sweeter-like that of a sweet ripe watermelon. This additional aroma was not pervasive, but coexisted harmoniously with the other aromas. The flavors were stronger as well. I experienced what I believe to be a mineral quality in the flavor, along with a stronger peach flavor, which balanced quite nicely as each coated my tongue. This was the best cup and a very satisfying, juicy cup. :))

The third cup exhibited less roasted and more fruity/floral aromas, which were still impressive. The cup flavors were less mineral and peachy, but still smooth and delicious, with good, milder stone fruit flavor and minerality [1.5 minutes at 195F].

The last cup sill possessed decent wet leaf aroma, which was quite surprising. After soaking these babies [tea leaves] until they begged for mercy, I was greeted with a light peachy flavor and a light astringency on the back of my palate [6-7 minutes at 212F].

This is the third of four samples from Fong Mong Tea, and the best tea experience from them so far. I really enjoyed the deeper roasted quality of this Oolong tea, with the balance of the stone fruits and flowers too [the flowery aspect was mostly noticeable in the wet leaf aroma].

It was 8 years ago today we said goodbye to my Grandpa [Paps]. I am so grateful his spirit, the memories, and all that he taught me lives on. I am thankful that he gave me a greater appreciation for tea, and a greater appreciation for the music he (WE) loved and shared! :)) Here is his favorite song if you wish to listen:

D. Ellington-Caravan http://www.youtube.com/watch?v=VTzZKtnTnqI

Anything by Glenn Miller-his favorite, String of Pearls:


And of course Frank Sinatra:



Originally Cupped & Reviewed: Friday, June 29, 2012.

180 °F / 82 °C 1 min, 0 sec

sounds like a delightful oolong… and your grandpa had great taste in music! The gift of knowledge passed on to you is precious, I see you cherish his memory as you should :-) grand parents are so important in one’s life…. I am thankful to still have my grandma around…


Lovely! I hope my grandchildren will remember me as fondly!


sounds lovely!


Wow everyone is drinking Fong Mong today!


Glad your first experience with this turned out better than mine.


I can’t remember offhand KS, did you oversteep it??

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I don’t usually wait so long to post a review, and I hate that I didn’t post it sooner. :// I’m sure I’ve forgotten a few minor mental notes. A special Thank You to Fong Mong Tea for this sample! :))

Right away I knew this was a deeper tea than the Jinxuan tea I sampled previously. While still green, this Dong Ding has more of a roasted aroma that really comes out in the wet leaves [which also exhibit floral qualities]. The cup is slightly darker, with roasty, peach-like fruitiness on my palate that is smooth and delicious. :))

The second cup has more aroma and flavor with the most balanced roasty/peachy character. the flavors are so juicy and smooth on my palate! [1 minute at 180F].

The third cup was more mild yet still flavorful. The wet leaves had more of a green floral character reminding me of honeysuckle. The flavors were lighter as well, with lighter peach notes, and the gentle touch of a white tea [1.5 minutes at 195F].

My last cup was like a white tea with light fruit qualities, and serene smoothness that calmed my spirit. :)) [5 minutes at 212F]. Overall, a great tea, that I enjoyed for it’s slightly deeper, peachy flavor, with every steep showcasing a smoothness that is so inviting and enjoyable! :)) I can’t wait to try the rest of the samples. :))

Cupped: Monday, June 18, 2012.

Reviewed: Sunday, June 24, 2012.

180 °F / 82 °C 1 min, 0 sec

Nice and sweet!

Daisy Chubb

mm I’ve been saving this one as my last sample! Perhaps today is the day to drink it down :D

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drank Cold Brew Teas 2 by Various
111 tasting notes

Another cold brewed tea review using three different teas! I steeped all teas in my glass press which is 18-20 oz. Also, I rinsed the leaves for 30-45 seconds at around 175F.

Ceylon Silver Striped, Ratnapura, Sri Lanka-The Tao of Tea

Using one level TBSP, with the water just covering the leaves, then I filled with cold water & put tea in refrigerator for 12 hours. This was a really good cold tea. I was getting a dark, full flavor with quite a bit of the molasses character. It also had a malty aspect that I enjoyed very much! This Ceylon had no lemony or minty characteristics that many Ceylons do. I also wasn’t picking up any astringency on my palate, which makes this tea ideal for an enjoyable cold brewed summer tea. :)) Score: 91.

Cupped: Sunday, June 10, 2012. Reviewed: Saturday, June 23, 2012.

Orange Cranberry Herbal Iced Tea-Stash Tea

I found this, and it was old, so I decided to use it up. My teabag was packaged in a silver foil bag and made 1/2 a gallon. I put it in the refrigerator for 8 hours. Here are the ingredients for this blend: hibiscus, rosehips, lemongrass, orange peel, natural cranberry flavor, natural wild sweet orange flavor.

So here’s the deal. As you can see the main ingredient is the dreaded Hibiscus. I hate the way the tartness from the dreaded H overpowered everything! Maybe there was some Cranberry flavor in there, but it was hard to tell where the tartness from the hibiscus ended and the cranberry flavoring began! :-// It took me two days to drink this crap. YUCK!!! Score: WAY below a 40, and after that who cares!

Cupped: Monday & Tuesday, June 11-12, 2012.

Reviewed: Saturday, June 23, 2012.

Ginger & Honey Green Tea-St. Dalfour

I used 5 teabags and steeped in my tea glass for 12 hours. This is another green tea that I like better cold brewed than hot. The Sri Lankan green tea is not astringent or bitter, but does have a full green tea flavor that makes my mouth pucker. I’m not tasting the honey, but the ginger has a stronger presence. The green tea pleasantly coats my palate, while the ginger dances [with chest high kicks] on the back of my tongue bringing a smile to my face. :)) I may use the rest of my teabags strictly for cold brewing refreshment. :)) Score: 88.

Cupped: Friday, June 22, 2012. Reviewed: Saturday, June 23, 2012.

Iced 0 min, 45 sec

Glad to see you back!


Thanks Missy…….I guess you MISSed me. ;))


Misseded you too!

Charles Thomas Draper

I am glad you enjoy this process of brewing.


lol :D

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Lately, I’ve been trying to reduce my current stash and visiting more with Brie, so I’ve even been drinking less tea. :-// I received my Fong Mong Tea samples Monday or Tuesday, but didn’t have a chance to sample this until last night. A huge Thank You to Fong Mong Tea for these samples! :))

Right away this tea looked greener. The few green oolong teas I’ve had never seem to infuse as well as a good Tie Guan Yin, but I do like them. My initial smell of the dry leaves reminded me of a milk oolong. When I put them in my warmed tea press, the aroma was more buttery than the two milk oolongs I’ve tried. The steeping leaves were sssoooo buttery sweet. The wet leaves were very buttery to me, and when cooling, they had a flowery sweetness I can only describe as gardenias.

The cup is ecru in color, with a definite sweetness and light buttery aromas. There is also a fruity nature in the cup. There is a very smooth, buttery quality that stands out, yet it is gentle and calming. The flowery sweet flavors are more discernable on the back of my palate after swallowing.

My second cup steeped even more buttery. The wet leaves were most buttery and vegetal-like buttered corn or peas, cooling to a vegetal sweetness. Cup is slightly darker, and more aromatically buttery and fruity. My palate was happy, with buttery goodness at the forefront, so sweet and so smooth. :)) Light fruits seemingly emerge-light peaches, not as pronounced as a good Tie Guan Yin though. There is absolutely no astringency at all!! The best cup of the three. :)) [1:15 at 180*]

Although the aromas in the third cup are fading, it was still quite creamy and sweet. The tastes are also waning, with a light creamy sweetness on my palate. This was the most vegetal of the cups, reminding me of peas on the back of my palate. The fully opened leaves are big & beautiful! [5 minutes at 180*]

I really enjoyed this cup of tea-the buttery nature and smooth cup really stands out. On a sad note, I lost my pet bunny Tchai last Saturday. Such a sweet, gentle girl! <3 :-(( Hop on Tchai!


Cupped: Friday, June 15, 2012.

Reviewed: Saturday, June 16, 2012.

180 °F / 82 °C 1 min, 0 sec

Aweeee Rest in Peace Tchai xox


Sorry about your bunny, I’d love to have one…


Thanks AZZ…….Amy. The female rabbits (the ones I’ve had) never seem to live as long for some reason.


My condolences to you for the lost of your bunny.


Good girl bunny :(


I liked The Hop! Appropriate sendoff for a righteous bunny!


Aww poor Tchai! A cup of tea in her memory is in order I would say.


The breeders named her Tchaikovsky, which I kept and shortened to Tchai- which is also sorta tea related, since one of my fav teas is Chai! :))


Awww, I’m so sorry to hear about Tchai. :(


Thanks everyone! :))

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White teas are great Springtime teas, with such a fresh, gentle character and flavor. Experiencing a white tea is like feeling a gentle, cooling breeze brush my face, soothing me for a little while until the next one comes along. This Formosan white is another pleasant example that makes it a special tea.

The dry leaf exhibits light, creamy aromas of cucumber and pear. The leaves are huge and beautiful, consisting mostly of darker green hues, with some well twisted leaves having lighter white tips. The wet leaves possess light wood notes and buttered greens (beans), cooling to a very light grassy, raw green bean aroma.

The cup is a very light and lucid yellow, smelling of light fruits and having a sweet and creamy nose. The flavors are pleasantly sweet and creamy, with very light fruits that my palate cannot discern. There is also a subtle vegetal quality I can only descibe as green beans.

With my second cup (3.5 minutes at 180) I added 1+ tsp to the previously steeped leaves, hoping to capture a slightly new dimension of this tea.
Aromas were grassy and somewhat fruity; while the hot, wet leaves definitely smelled of corn, cooling to a light grassy, raw green bean scent. These characteristics were deeper than noted in the first cup.

The second cup was a shimmering yellow, with the sweet smell of light unbuttered corn. After continually swishing and swirling the tea in my mouth, corn and light hay flavors pleased my palate. A light grassy character rested on my tongue and remained after swallowing the tea.

This Formosan white tea is quite unique, delicious, and enjoyable! I really liked the differences between the first and second cup. Mostly, the contrasts were very subtle, yet quite noticeable. It is alot like that gentle wind, blessing you for brief moments, seemingly when you need it the most. Like the wind its beauty is fleeting, only to be missed when it is gone.


Cupped & Reviewed: Friday, June 8, 2012.

180 °F / 82 °C 2 min, 45 sec

You did a lovely job with this review Scott! Hug!


Thanks Bonnie.


ooh – I didn’t know there were any formosa whites, must have missed this in the UTC!


It’s actually old…….I found it today, but it was previously unopened so it still really good. :))

Geoffrey Norman

FORMOSA white tea?! You lucky duck!


Yeah, I really like this one. :))

Geoffrey Norman

I’ve gotta add that to my Tea WANT list. That qualifies as unique.

Geoffrey Norman

Damn…but it’s showing unavailable on the Upton site. :-(


@Geoffrey: I have to be honest. The tea is really good and seemed fresh to me. It was packed 3.5 years ago, and I just opened the vacuum seal yesterday. If you still want some I’ll send you some. I mean, it’s not spoiled. I’ve never had white tea to spoil, only a few greens.

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I haven’t cold brewed green tea before, but I thought I’d give it a try using three different green teas! I steeped all teas in my glass press which is 18-20 oz.

Gu Zhang Mao Jian Organic (ZG54)-Upton Tea Imports

Using two level TBSP, I rinsed the leaves for 30 seconds at approximately 170 degrees—just long enough to wake them up. :)) The water just covering
the leaves, then I filled with cold water & put tea in refrigerator for 18 hours.

The tea looked cloudy until I poured it in my glass. It smelled a little sweet. There wasn’t any creamy, or vegetal aspects I noted in my other review. It did have a full mouth pucker to it-quite astringent, but short of being bitter. It was flavorful and quenching, but not as sweet as I thought it would be. Slightly less tea, and/or cold steep (say 12 hours), would make this better. It was still enjoyable. Score: 79.

Note: The leaves did not fully open, so I had two decent cups of hot tea with the same leaves.

Cupped: Monday, June 4, 2012. Reviewed: Tuesday, June 5, 2012.

Arya Estate Emerald Second Flush 2010-Thunderbolt Tea

This larger leaf tea is harder to judge and measure, but a best guess would be 3 to 4 TBSP at 170-180 for 30 second rinse as above. Refrigerated for 12
hours. Tea seemed only slightly cloudy, and lighter in color. This tea had a sweet smell to it. The taste was clean and sweet, with a creamy nature, & a light tangy grape-like quality. This was a really smooth, delicious chilled green tea. I could drink this cold all summer. Score: 91.

Note: Had one additional cup of hot tea. :))

Cupped & Reviewed: Tuesday, June 5, 2012.

Bangkok Blend-Harney & Sons

I used one heaping TBSP at around 180 and a 30 second rinse as above. Refrigerated for 12 hours. Tea had a nice yellow-green color. I could smell the sweetness of the coconut and lemongrass immediately! The taste was so naturally sweet and thirst quenching! Light, yet flavorful, the flavors of the coconut and lemongrass washed over my palate. The Bancha was in perfect balance, its light quality had strength & very light astringency. This character only added to the tastiness of the brew-adding a pop that rejuvenated my spirit. :)) To me, the ginger was lacking, but overall this blend-dare I say…….excited me!

The only disappointment was that I wish I would have made more. :-// The flavors and strength were not as full as brewing this tea hot, but for a cold brew it earns higher marks. Score: 93.

A cup or two of hot tea will be just right before I fall asleep tonight. :))

Cupped & Reviewed: Wednesday, June 6, 2012. D-Day.

Iced 8 min or more

When Steepster got stuck, your review was hanging there at the top for a long time! Was that the plan! Attention gitter!!! Hahaha!


I appreciate your notes on how to best brew these teas to make iced tea: do a hot ‘rinse’ to wake up the leaves, then ice them; very interesting. I will definitely have to try this!


It works for me, and it will not hurt to try it. :))

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Here’s another sample from Bonnie and a Thank You for another good Lapsang. I think I like this Lapsang using these times and temps, and doubt if I will ever use boiling water. I also used 1+ tsp leaf per 10 oz mug.

The dry leaf smelled instantly of a campfire, with a certain sweetness that was inviting. This seemed less intense than my previous experience with Lapsang Souchong many years ago. As the tea began steeping, I couldn’t help but think, “Holy shishkabobs Batman!!”. The campfire smoke aroma intensified & jumped out at me. Tobacco aromas lingered in the air as well. My cup liquor was a rather translucent brownish-red color, with pleasantly sweet aromas reminding me of those summer campfires, and tobacco smoke.

The wet leaves smelled like tobacco smoke, with a definite ashy quality that cooled revealing new leather aromas and a natural sweetness. The flavors were surprisingly smooth and sweet, with tobacco and mild campfire smoke on my palate and the back of my tongue. Such a full flavor without being heavy.

I steeped a second cup somewhere between 5 to 5.5 minutes. Campfires were still ablaze, but this time with more smoked tobacco aromas. Sniff….sniff…yes, I was actually getting whiffs of smokey bacon! My cup was slightly darker. Wet leaves smelled of deeper tobacco smoke, with a more pronounced ashy quality. Once cooled, there was a deeper leather aroma that was sweeter, reminding me of pipe tobacco. The flavors on my palate were heavier-smoked tobacco/ashy quality, with less campfire notes.

Today I had two more cups yielding similar results. I decided to have a third cup resteeping the leaves, and was surprised by the continuing strength of the aromas and flavors. Through the second & third cups, the aromas and flavors were full bodied and satisfying-yet mild, and not bitter and offensive.

The demons of my previous experience with Lapsang Souchong are now conquered. I would imagine it’s much like the battles the Caped Crusaders would face every day, as Batman would exclaim, “To the Batcave, Robin!”. Sometimes, I wish I had a hermetically sealed cave, if only to store my tea there. :))

Cupped: Monday & Tuesday, June 4-5, 2012.

Reviewed: Tuesday, June 5, 2012.

180 °F / 82 °C 3 min, 0 sec

I can see you are not a total fan nor totally freaked out by LS but brave! Glad you tried my local brand! I’m eating some pasta cooked in LS laced water (used a tea sack) .


It’s not a tea I would drink regularly, but I did like this very much! I have a new appreciation for LS. :))


Yum! I love LS and am glad your appreciation for it grew =)


I can echo the sentiment from your review, and this is by far my favorite so far if I’m going to drink one. Well put sir!


Lynne-While I probably could drink most LS now, I really liked this one. :))

Jason-My LS experiences are limited, but I can’t imagine one being much better. I found this LS to be well balaced, and I would reach for this one too. As my experience with Lapsangs grows, maybe I’ll realize how truly special this one is. Maybe I will not wait that long to up my rating. :))

Tawny Kira

I’ve never tried LS, I’ve heard good and bad things about it so I was unsure whether or not I should. But after reading this review I think I will have to try it! Your review painted a picture in my mind (and on my tastebuds!) that I have to experience in real life!


Tawny-Thank You! II used water well below boiling and only a 3 min steep. It is still really flavorful this way. Keep in mind, not all LS are created equal. This one is not too smokey, IMO. :))


I’ll be out for awhile today, however…If Tawny wants to follow me back (I just followed her) I can PM her and send her a sample of this Lapsang Souchong if she wants some like I did for you!

Tawny Kira

Scott- Awesome thank you! I will definitely keep that in mind! :)
Bonnie- I haven’t been on since this morning as I’ve had my hands full with my little ones but I just followed back :) Sending you a message!


Bonnie I finished this sample Fri morning. My filter basket smelled liked shoe leather! :)) :))


My cleaner of choice is good ol baking soda! Gets the LS smells out!


I did wash it really good, and it still smells. :)) I’ll just finish Lion and the Lamp before I soak it in BS.


No rub it like a paste and then rinse off!

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What a wonderful surprise FULL of tea samples from kind Bonnie, and a special Thank You! :)) Another gift is my beautiful niece Brie on her way from Oregon. Right now she is in San Francisco with a three hour layover. I’ll be glad when she gets here. :))

This morning I must have been over-excited because I misread the tea label-twice. So I opened the pouch and smelled light smokey campfires, and a light floweriness, which is the Jasmine. It smells very light, and I’m so used to straight Jasmine teas where the aroma really hits you. There was a fruity aroma…….huh, orange?! I reread the label: LS, with Jasmine and orange. No wonder I smelled orange zest! Between the Lapsang and the orange, I didn’t notice the Jasmine-only a flowery aroma. The wet leaves only intensified the Lapsang and orange zest, leaving the jasm-aroma hidden. Still, the aromas were heavenly and almost magical, which brings me to my other reading error.

I let my cup cool. I thought the label said, "Lion & the Lamp. So I thought it was quite appropriate, with the magical aromas. The aromas in my cup are rising. I was envisioning the smoke cloud of a Genie rising up bringing me exotic, lightly smoked, sweet Lapsang, together with the sweet, fruity orange zest. Why does the jasmine remain hidden…….like the Genie in the lamp? If I could only rub my teacup and be granted three wishes. :)) Sure I would wish for more money, but there are SO MANY things that are more important for fullness in life! Alas, I tasted nothing but sweet, lightly smoked campfires soothing my palate. Then came the sweet burst of orange zest, and an elusive flowery goodness. My palate was awash with all of this gentle, yet very flavorful tea-not wanting to leave, but I couldn’t stop drinking this tea!

What a truly great blend and the perfect reintroduction to Lapsang Souchong. This tea really hit the spot and is something I could drink quite often and anytime of the year. As I was typing this something occurred to me. I don’t need a Genie to grant me three wishes. I received all this glorious tea, my niece Brie is coming today, and I’m alive, and well enough to see what gifts each day brings! That is three gifts right before me! Now all I need is another cup of this tea. :)) Thanks again Bonnie!

Cupped & Reviewed: Saturday, June 2, 2012.

195 °F / 90 °C 3 min, 0 sec

That’s sooo funny! The guys at Happy Lucky’s might change the name of the tea!


Yeah…….maybe they should. :))


I’m off to have aother cup of this, and it really is addicting!


I’m getting more tomorrow if you want more let me know since it’s close by.Try the strong stuff!


I’ll take you up on that offer in the future…….Thanks!

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