46 Tasting Notes

84

This is a really lovely mint tea. You simultaneously get the refreshing mint with the smoky earthy green tea. Its extremely smooth and great hot or cool. I think it would be perfect on a hot summer day. I drank it when I wasn’t feeling too hot and the hint of mint was perfect for an upset tummy. I tsp of turbinado sugar is perfect with this cup. I tried to do a second brewing with the leaves and it turned a bit bitter without as much tea heft . . . I just caught the mint.

Preparation
185 °F / 85 °C 2 min, 30 sec

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94

The smell of the dried leaves is rich like tobacco and leather with a hint of musk, just lovely! This smell should be bottled as a men’s cologne. The directions say 1+ tsp and I like my tea a bit stronger, so I put in just about 1 and a half. When I brewed it, it tasted a bit strong so I added a tsp of sugar and it was perfect. If I was drinking it bare, I might use more like 1 tsp and 1 1/2 if adding sugar or milk. The taste is a wonderful mixture of vanilla and cocoa with the faintest hint of astringency in the middle of the tongue. There are very nice toasty and earthy notes with a hint of currant and brandy. I am drinking it with my breakfast of blueberry bagel and it goes perfectly. This is my first experience with a pure Keemun and I really am enjoying this cup.

Upping my rating a bit! It tastes wonderful brewed stronger or weaker and you still get all the notes and different flavors. I don’t know how I made it this long in my life without ever having had a good Keemun. Just lovely!

Preparation
Boiling 4 min, 30 sec

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83

This is a very nice tea and fruit blend. I bought it on a whim on vacation last Fall because I was feeling sick and needed to rest with a cup of hot tea. The only ingredients listed on the container is sencha and hibiscus. You can simultaneously taste the sweetness of the hibiscus and the earthy green of the tea. Neither flavor overwhelms or is bitter. The tea brews up a lovely pink color and tastes equally nice with more or less brewing. I really like brewing up a whole pot of this on a cold winter day and curling up with a book. There are good sized sencha leaves and bits of hibiscus. I liked this so much that I wanted to buy another container when I found that they don’t sell this blend anymore.

Preparation
190 °F / 87 °C 3 min, 30 sec

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85

So the taste of this one surprised me a little bit. I have the teavana golden monkey that I adore and this one is a bit different. I won’t compare except to note that the Upton golden monkey’s leaves are much smaller but with a similar golden tipped look. When I smell this one, I get caramel and sweetness and as I drink it I find there is an explosion of dried fruit with hints of pear and fig on the palate, though less fruity than I’d imagined. Next there is a bit of tannic astringency rounded in the front of the tongue and on the roof of the mouth, but offset with an interesting earthiness. I really am fond of the taste of this complex cup and I find there might be a taste I’m missing, but in general I am intrigued with the different mouth feel of this one.

Preparation
Boiling 4 min, 30 sec

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89

Oh wow! This might be my new favorite tea. I gave it a sip bare and decided that a bit of cream and turbinado sugar might nicely enhance it. It was such a complex but smooth cup. On first sip I caught hints of cocoa and spice which led to vanilla lingering on the palate. Entirely smooth with no acidity or bitterness. I gave it a second brew and I noticed I didn’t enjoy as much as the first. The second tastes more like a Ceylon. It is much lighter and smoother than the typical assam I’ve had, but I think it would be enjoyable anytime of day.

Preparation
Boiling 4 min, 0 sec

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61

I drank a whole pot of this tea and just had nothing in particular to say about it. It seemed less complex and fruit forward than I’ve had with other Darjeelings. It seemed almost like a cross between an oolong and a darjeeling. Definitely more oolong or green in nature. Perhaps that’s the first flush, but I’m not sure. It was very light bodied with a touch of yeasty toast and burnt almond and rounded with a bit of astringency, but no fruit that I detected. The leaves are fairly green and the liquor brews up a golden orange color. I found nothing offensive about it, but I didn’t love it as much as the last darjeeling I had. The first brewing felt a bit mild and the second brewing definitely too light and weak. A second pot with more brewing time revealed nothing new and I’m still pretty unimpressed with this one.

Preparation
Boiling 4 min, 0 sec

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81
drank Tazo Chai by Tazo
46 tasting notes

I have a box of this at work and its the perfect morning tea with a little cream and sugar on a cold morning. I love that you can taste the tea and all of the spices and that none of the flavors overwhelm. It has spice, warmth and depth and really just so lovely.

Preparation
Boiling 5 min, 0 sec

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78

This is another one of my favorite herbal teas. I believe this was the first cup of herbal tea I ever had. I remember my aunt brewing it and it just tasted perfect. A warm mix of tart, sweet and herbal flavors. I always think fresh raspberries when I drink this tea. I don’t drink this every day, but when I want to be reminded of good memories or am feeling under the weather, its just perfect.

Preparation
Boiling 3 min, 0 sec

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49
drank Passion by Tazo
46 tasting notes

I don’t love this tea. Its just too sour, too punchy and too overwhelmed by the sour pink passionfruit. To get it drinkable I have to only brew for a few minutes or add iced to lemonade or water and that seems to tone it down. I also find the licorice flavor to be somewhat unpleasant.

Preparation
Boiling 3 min, 0 sec

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62
drank Green Tea by Yamamotoyama
46 tasting notes

This was the first green tea I ever tried. I make it every time I roll my own sushi. It goes perfect with Japanese cuisine. A perfectly nice unassuming green tea. Very plain, vegetal and drinkable. Perfect for cleaning out the palate.

Preparation
180 °F / 82 °C 3 min, 30 sec

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Profile

Bio

I started drinking coffee at the age of 12, but I have recently found that the coffee I always enjoyed gives me headaches. Luckily I have no such issues with tea. I have just begun to discover the joys of a good cup of tea and figuring out what I like and don’t. So far I prefer black tea either Fujian, Keemun, Assam or Darjeeling that are fruit forward with a wisp of acidity or smokiness. I occasionally will drink green, jasmine or a bold white, but typically just to change things up. I hate fake fruit flavors, bitter tea or blah tea with no punch.

I live in the desert southwest, so in the hot summer afternoons you’ll likely find me iced tea in hand with a slice of lemon and sprig of mint. I also am a semi-foodie who enjoys a sharp sauvignon blanc, a jammy zinfandel or a dirty martini with the stinkiest cheese possible.

I am science nerd librarian with a love of fantasy books and astronomy. I am slowly writing a novel and dream of becoming a real writer and escaping the stacks.

Location

Arizona

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