31 Tasting Notes


this was a yummy black tea woven with golden leaves. the broth was both floral and fruity with rose and jam notes and a very honeyed taste, by that i don’t mean level of sweet but if you think of the flavor of honey, yeah that and cocoa very pleasant nose and many steeps. loved it. started at 45 second brewing, increased as time went on.

Boiling 0 min, 45 sec 6 g 4 OZ / 120 ML

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I found this to be as good as the hype, however i didn’t find this Pu sweet much so not sure where the sugar comes in, but it’s velvet in the mouth, medium thick teasoup and no off putting anything. a solid every day pu with woody malty cocoa mocha and strong black tea notes, at least for me.

Boiling 0 min, 30 sec 6 g 3 OZ / 100 ML

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I really enjoyed this straight forward yet not simple Oolong. Its a delight to have on a summer day. only mildly astringant, but that could be my brewing.
Teasoup neither thin nor thick, and not buttery or creamy but clean refreshing heavy floral nose and taste and backdrop of fruit, maybe peach or melons. steeped at 30 seconds , increasing as session went on.

Flavors: Astringent, Cantaloupe, Citrus, Floral, Flowers, Honeysuckle, Jasmine, Melon

Boiling 0 min, 30 sec 5 g 3 OZ / 100 ML

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So, I’ve tried several Shengs from another company, and wasn’t thrilled about any of them, and I broke into this the other day. Again, not my thing. I’m not going to go into to much details, it was much like the others bitter, but this one made my mouth feel fuzzy/chalky the first few steeps. it steeped many many times. i think like i noted with the others is i just don’t like this funk to it, kinda like fishpond to me. i’m going to try a few raw from a couple more companies since i have the samples before i make a conclusive statement. therefore i will not rate the tea.

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I’ve seen a lot of funny tea names, horny goat, duck S**, hairy crab, well may I say try Chicken Cage Oolong? This is a typical floral oolong with a clean finish, not so much buttery and smooth as a bit shorter on the palate yet floral. it steeps forever i lost count.

205 °F / 96 °C 0 min, 45 sec 3 g 3 OZ / 90 ML

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drank rou gui by cha-shifu
31 tasting notes

This is a Rock Tea Oolong, slight astringency but balanced, not very floral but not overly roasted either. It had about 6 steeps in it or so. dry leaf smells almost like a black tea. it was good but not spectacular of course this was my first Rock Tea so I shall edit this upon comparing to others as I go through my samples.

Boiling 0 min, 30 sec 3 g 3 OZ / 90 ML

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This was my first Shu Pureh and I quite enjoyed it. Of course It was unlike other teas, but I can say now I prefer ripe to raw, but I still have to experiment with other raws, and ripes for that matter. I have lots of stuff from other vendors. but this one I liked. dont remember brewing specifics but i assume everyone here knows how.

Flavors: Artichoke, Baked Bread, Brown Sugar, Camphor, Caramel, Cocoa, Creamy, Dark Wood, Mocha, Molasses, Musty, Roasted, Smooth


This is one of the better recent ripe puerhs out there as far as loose ripe goes. The fermentation flavor is a bit muted on this one.

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If Golden Snail and Earl Grey had a baby this is it. True story. It’s the best of both worlds.
Baked Bread, Bergamot, Citrus, Malt, Citrusy, Cocoa, Anise, Camphor, Chocolate, Dark Bittersweet, Dark Chocolate, Honey, Orange, Wet Wood, Caramel, Peanut, Yams, Fruity, Sweet

205 °F / 96 °C 0 min, 30 sec 2 g 3 OZ / 100 ML

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I am a homemaker, amerature photographer and an ex smoker who is now Vaping. I also am an avid tea lover. I live in the DC area, not many tea places around other than Ten Ren but a few nice places like Teasim which is where I discovered loose leaf teas about 18 years ago. I fell out of tea and recently due to Instagram fell back into tea and am exploring new teas. I love all the colors of tea, no Lipton please though, but am just starting to explore Pureh tea. Any advise is appreciated. As I interact more with my teafriends on Instagram I"m more exposed to types of teas and good vendors and my collection is growing both of tea and teaware. Since joining here I’ve squired quite a bit so organization is a must. I’ll be filling out my cupboard here and get a move on with tasting notes and blogging. I’ve sorta joined here but forgot this wonderful sites’ use. Follow me, lets be tea friends, teach me I can learn.


Washington, DC



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