949 Tasting Notes

75

Think sweet potato fries with chipotle mayo, except sweet instead of savoury and pumpkin as a sub for sweet potatoes. That’s sort of what this tastes like.

It’s a pretty fun concept of smokey spice, cream, and pumpkin with seasonings. The pumpkin flavouring sometimes veers into fall candle territory but I find it’s not a factor if I allow it to cool (the other flavours stick out more).

Props for being a honeybush that I don’t hate.

Flavors: Cinnamon, Cream, Pepper, Pumpkin, Smoke

Preparation
200 °F / 93 °C 5 min, 15 sec
Fjellrev

Bizarre but intriguing.

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67
drank Ben Shan by Verdant Tea
949 tasting notes

I wasn’t a big fan of this when I tried it western style, so I figured drinking it gongfu style (+10 sec) with a cold wouldn’t hurt.

Although my palate is extremely muted, I’m picking up a lot vegetal and custard-like notes. It’s sort of creamy and almost.. eggy? The latest steep (4 or 5) has a light lime note that is kind of tickle-y to my already irritated throat. A sweetness like powdered sugar is reminiscent of instant jello or pudding; just the thing to have while sick! There are some light floral notes, but they are extremely dampened right now.

Boosting up the rating a tad.

Steep Count: 6+

(2016 Harvest)

Flavors: Cream, Custard, Floral, Lime, Powdered sugar, Vegetal

Preparation
195 °F / 90 °C 2 tsp 4 OZ / 118 ML

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66

Sipdown!

All I can taste is brown sugar right now. I can’t even pick up the cinnamon. There goes trying new tea until I’m better; probably shouldn’t drink so much caffeine with a sore throat, anyways.

Flavors: Brown Sugar, Malt, Molasses

Preparation
200 °F / 93 °C 3 min, 45 sec 2 tsp 9 OZ / 266 ML
Evol Ving Ness

Hope you feel better soon, CrowKettle!

I set aside teas that I don’t particularly like very much or more medicinal blends for those times that I am under the weather and my tastebuds have taken a vacation.

CrowKettle

Thank you!

Yeah, I figured I may as well dig into my own “meh” pile; it’s not like I was going to fully appreciate these teas on a good day. :)

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76

Maybe it’s my cold, but I never got any bergamot out of this. I did get a delicious combination of currant berry with vanilla cream though.

The father expressed preference of this Earl over his stale, old Red Rose bag. Too bad for him; I had a whole pot but it was mine. I’m not nice when I’m sick.

Flavors: Berries, Black Currant, Cream, Vanilla

Preparation
200 °F / 93 °C 4 min, 45 sec

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77

Let it be noted that I drank this tea and thought it was alright.

I did love that this is an assam base, and that I didn’t need to to tone it down with milk in order to get the sweet and creamy lemon cake flavours. I’m all congested right now so the fact that I can taste it is impressive. Also, more Game of Thrones/A Song of Ice and Fire series references for the win! Love the pop culture nods, AQ2T.

On a side note- I wish we could remove the broken images on steepster. This tea is pretty.

Flavors: Cake, Frosting, Lemon, Malt, Molasses, Pastries

Preparation
200 °F / 93 °C 2 min, 0 sec 1 tsp 8 OZ / 236 ML

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66

Made this yesterday as a latte and it was actually kind of perfect. I don’t know if the base was coming through more, or if there was just less cinnamon domination going on, but it was incredibly tasty.

The main note was chocolate-nut cream, with hints of malt, raisin, molasses, and cinnamon. I don’t know if that comes close to tasting like rum cake (never had it), but I won’t have a problem drinking up the rest if it tastes like this again.

Flavors: Brown Sugar, Cherry, Chocolate, Malt, Molasses, Nutty, Raisins

Preparation
200 °F / 93 °C 4 min, 0 sec 1 tsp 8 OZ / 236 ML
Daylon R Thomas

I had a hard time with that one, but I tried drinking it straight.

CrowKettle

Yeah, I don’t know why it worked out this time with milk; last time it was bordering on unpleasant and hard to finish. Maybe I got lucky or my severe congestion is helping me! :P

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55
drank Zi Mu Dan by Verdant Tea
949 tasting notes

Going with the gongfu method makes this much more palatable, although it will never be a favourite. The jasmine cream candle is toned down but I still find the flavour profile a little “soapy”. Grass, mineral, and citrus-mint like eucalyptus are more apparent in later steeps and add to that clean vibe.

Steep Count: 5

(2016 Harvest)

Flavors: Cream, Eucalyptus, Floral, Grass, Jasmine, Mineral, Rose

Preparation
195 °F / 90 °C 2 tsp 4 OZ / 118 ML

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71

This reminds me of the flavouring found in Red Leaf Tea’s Pumpkin Matcha. I enjoy it but I prefer adding a milk-like substance to “blend it up” some more. The nutmeg and the allspice are on the drier, dusty side of things.

I’ve never mixed genmaicha with milk but will probably give that a shot, although probably with the almond variety; matcha and almond milk tend to make a surprising combo!

Steep Count: 2

I was sick today, so someone brought me a cup of tea for moral support. Turns out they resteeped this for 4min at about 200F. It was WAY better than the first steep last night; the spices weren’t so dusty and there was a note of creaminess. It’s always a novelty when a flavoured tea tastes better second steep!

Flavors: Cloves, Earth, Nutmeg, Pumpkin, Sour, Spices, Toasted Rice, Vanilla

Preparation
180 °F / 82 °C 2 min, 0 sec 1 tsp 8 OZ / 236 ML
teepland

That combination with the almond milk sounds wonderful!

CrowKettle

I have high hopes it will work out! Almond milk should be thin enough for green tea.

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This super floral tea has soft notes of lilac, violet, orchid, and other sweet and mild flowers. Second steep has an aftertaste of mint that I quite enjoy. A tart note crept into the third steep; it has a “fresh” tang that makes me think of rhubarb, with maybe a hint of strawberry. As the cup cools the tart not fades and notes of butter and cream creep in.

Side note to self: don’t start a gongfu session at 10PM. It’s a waste of good tea. Things were just starting to get good too.

Steep Count: 4

(2016 Fall Harvest)

Flavors: Butter, Floral, Mineral, Mint, Orchid, Rhubarb, Strawberry, Violet

Preparation
205 °F / 96 °C 5 tsp 4 OZ / 118 ML
tea-sipper

Love this tea.

CrowKettle

Teavivre “guanyin” 2/14, and I think I’ve already sampled the good stuff. :)

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80
drank Canadian Maple by The Teaguy
949 tasting notes

A good everyday drinker, this maple tea hits all the sweet spots with an air of causality. The flavouring is tamer than the last maple tea I had, but that doesn’t mean it’s subtle; I don’t think that’s possible with maple syrup. It’s slightly buttery as well.

The unassuming black base is more of a malty prop for the delicious maple syrup than it is a key player. However, it still has enough going for it to stay relevant when milk is added to the equation.

This tea was the biggest winner with my mother today, who stole my cup and then used up the rest of the pot for her to-go mug.

Tea sample provided by The Teaguy. Thank you!

Flavors: Butter, Malt, Maple Syrup

Preparation
200 °F / 93 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML
ashmanra

Mmmmmmm, maple!

Evol Ving Ness

Malt and a good maple! Could things get any better?

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Profile

Bio

I started my Steepster loose leaf adventure back in 2012. I can’t say I’m completely new anymore, but I still view oolong as a magical, extraterrestrial creature that unfurls in water.

Ingredients/flavours I tend to dislike or stay away from: apple, cocoa nibs, marine, peach, stevia, dairy products

Subjective Rating System 2.0:

90-100: My absolute favourite tea. Will impulsively buy and hoard like a dragon.

85-89: A favourite tea. May have quality flaws that I choose to ignore.

76-84: A lovely tea, maybe of high quality or masterful blending, but not one I’m likely to order again.

70-75: Enjoyable, but I may have few minor problems with quality, consistency, ingredient chemistry and/or personal preferences.

50-69: Quality, consistency, blending, or personal preference problems are apparent, but I wouldn’t pass up a cup.

11-49: Varying levels of undrinkable tea. I don’t give a lot of these ratings out, since I tend to grab teas I know will appeal to me.

1-10: Nightmare tea from the chaos realms. This is last year’s low-grade bancha mixed with rancid coconut, stale cocoa nibs, over-enthusiastic hibiscus, and stevia sweetener. I’m pretty sure it doesn’t exist.

Location

BC, Lower Mainland

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