149 Tasting Notes

drank SoHo Blend by Harney & Sons
149 tasting notes

Backlog from yesterday.
This kind of reminds me of Florence, probably because both have chocolate flavouring. The main difference is that this is a creamier milk chocolate, which is likely because of the coconut flavours. Good balance between chocolate and coconut, and quite tasty overall.

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drank Coconut Pouchong by Golden Moon Tea
149 tasting notes

Backlog from earlier today.
Mmm. The coconut in this is amazing. It’s almost as if I were drinking coconut milk. Yum! So smooth and creamy, with an authentic coconut flavour. Getting some floral notes, too. I’m guessing it’s the pouchong? This is so good… I’d imagine it’d taste amazing iced, too.

Resteep: Not as flavourful as the first steep, but still quite tasty! I might try a third steep, but I think that’d be the limit for this.

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drank Read My Lips by DAVIDsTEA
149 tasting notes

Whoo, one tea down… so many more to go.
I’ll kind of miss this tea. It’s a nice one that really hits the spot when I’m in certain moods, but I don’t think I’d consider it as a cupboard staple. Might get more someday, once I get through some more teas.

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drank Earl Grey Cream by Zen Tea
149 tasting notes

Backlog from two days ago. I’m slowly getting around to writing notes on samples I’ve received from various merchants.

Not usually a fan of Earl Greys, but I’d heard a lot about Earl Grey cream teas around here, so I jumped on the opportunity to try a sample of this from Zen Tea.

I was pleasantly surprised with this! There’s a very creamy aroma, even with the dry leaf. The balance between vanilla and bergamot is perfect. Great on its own or with a tiny bit of sugar.

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drank China Keemun by Zen Tea
149 tasting notes

Backlog from yesterday.
I don’t think I’ve ever had a straight Keemun before (it may have been in some blends I’ve tried), but if this is what Keemuns usually taste like, I think I can safely say that I quite like them. Chocolatey and smooth. Tasty afternoon tea. Thanks to Zen Tea for the sample!

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Backlog from this afternoon/evening.
I’m still not very experienced with pu’er, but I really enjoy this shu. It’s earthy and musty, but very pleasant and comforting, like the smell of the earth in the woods after the rain. There’s a bit of sweetness to it, too. And it lasts for a number of short (< 1 minute) steeps.


Did you western brew or use a Gaiwan? (I like the 30 second steep method with poking the nuggets)


Western brew (mug and a large filter basket, steeped for ~20 seconds. I haven’t tried poking the nuggets— I should do that. Thanks! :) ). I’ve been meaning to get a gaiwan at some point, but haven’t had much time to do any research on them, sadly. Maybe during winter break…


Gaiwan doesn’t matter as long as you have a brew basket and mug and saucer to put on top or something. You need to control how much water and such. I like to poke the nuggets a little and I read that David Duckler’s Pu-er person in China does this. Try 30 second steeps.

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drank Chocolate Phoenix Chai by Verdant Tea
149 tasting notes

Backlog from yesterday evening. Delicious! I really wish I’d picked up more of this when it was around.


It’s still there. David made MORE!


Oooh, he did? I hadn’t noticed! I’ll have to get more of this and the Yabao tea at some point in the very near future.

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drank Chocolate Orange by DAVIDsTEA
149 tasting notes

I feel like I’ve been in an endless reading/research/writing cycle over the past few weeks, and I was feeling something similar with my tea drinking (I’ve been avoiding making any new purchases until I clear out some of my stash). I remembered that I still had several samples Azzrian sent me, so I decided to break my usual tea cycle and try out a new flavour.

I’ve never had a flavoured pu-erh before, so I’m excited to try this.

The dry leaf smells quite citrusy, but I can’t really smell anything chocolatey. When steeped, the tea smells like an earthy citrus, with a hint of chocolate. It tastes like that, too. The pu-erh base isn’t very prominent, but it’s there to provide the earthy background, while the citrus flavour takes the spotlight and the chocolate comes out in the aftertaste. I’m not a huge fan of chocolate orange flavoured things, but this was surprisingly pleasant to drink.

All in all, an interesting and refreshing tea. Thanks for the sample, Azzrian!

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Gah, I haven’t posted here in such a long time. Midterms and essays, followed by a visit from a good friend whom I hadn’t seen in about a year and a half, followed by getting a cold have been keeping me away from this site. :(

Anyway, I brewed up a cup of this… kind of an odd tea to brew when you’re sick, but I just had a craving for a toasty Oolong. :P

… and I’m going to head back to bed, watch sitcoms, and write. Last day of break, hopefully the worst of this cold will have passed by tomorrow!


You have been missed. Hope your feeling better!

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drank Ginger Peach Tea by Teajo Teas
149 tasting notes

Thanks to Teajo Teas for a sample of this tea!

Yikes, it’s been a while since I was last on Steepster! Midterm exams and papers have been pretty intense over the past few weeks.

Anyway, this is a very nice tea with a definite peach-y flavour. Unfortunately, I don’t seem to be tasting very much ginger, but that likely could have been because I had just finished making some ginger ale and was expecting a strong ginger taste. No astringency, slight maltiness.

Overall, this is a very nice tea that makes me want to curl up with a book and think of summer.

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I have far too many interests. Tea is one of them.

Background in bioethics, medical anthropology, and evolutionary biology with aspirations of eventually going into a medical field. I also have strong interests in theater, computer science, and food (which shouldn’t be particularly surprising).

Brewing method is usually Western style for black teas (2-3 minutes at near-boiling), “grandpa style” for shu pu’ers and longjing, and gongfu (with a gaiwan) short steeps for sheng and shu pu’ers (two 5-second rinses, then 5, 10, 15-second steeps with a gradual increase in steep times to taste). The gaiwan is also used for oolongs though I sometimes use a brew basket if the gaiwan is occupied and I’m taking a break from pu’er.

I enjoy black teas, pu’er, and oolongs (leaning towards aged, cliff/Wuyi, or roasted/dark), depending on my mood. I don’t usually drink green tea but do enjoy a cup every so often.

My rating methods have changed over time and as a result, they’re very inconsistent. For the most part, as of 11 November 2014, unless a tea is exceptional in some way (either good or bad), I will refrain from leaving a numerical rating.

The final iteration of my rating system before I stopped (note: I never did get around to re-calibrating most of my older notes):
99 & 100: I will go to almost any lengths to keep this stocked in my cupboard.
90-98: I’m willing to or already do frequently repurchase this when my stock runs low.
80-89: I enjoy this tea, and I may be inclined to get more of it once I run out.
70-79: While this is a good tea, I don’t plan on having it in constant supply in my tea stash.
50-69: This might still be a good tea, but I wouldn’t get it myself.
40-49: Just tolerable enough for me to finish the cup, but I don’t think I’ll be trying it again any time soon.
Below 40: Noping the heck out of this cup/pot.

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