393 Tasting Notes



Sweet peachy/floral notes. Not bitter nor astringent. Lasted about 12 steeps. Pushed it at 1-2 minute steeping time on the last two or three infusions; full boil.

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I got a coin of this with my W2T order. I noted that it was bitter, astringent, punchy, and had a hint of pear notes. The leaf was very choppy, but I managed to pull a full leaf from the pile. It opened up nicely, for how small the coin was from the start. I got about 8-9 steeps in before moving on to the next session.

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Strong strawberry jam (with seeds) notes, following a crystallized honey flavor. There is a period of slightly bitterness and astringency, but the overall flavor profile remains as the jam/honey notes.

The energy from the leaf is quite powerful. I’ve noted that there’s tea drunk and then there’s tea hammered.

I’m. Tea. Hammered.

Flavors: Honey, Jam, Strawberry

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Bitter dandelion roots with a high amount of astringency. Strong color, thick mouthfeel, and the craziest tea drunk I’ve ever found myself.

It. Does. Not. Let. Up.

Side note: My White2Tea order has finally arrived to the USPS facility near my house. My guess is that it’ll be here tomorrow!


Yeah, I can understand that feeling: my recent white2tea order took it’s sweet, sweet time to arrive as well.

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Also drank this during my virtual tea session tonight. I noted ‘dark sweet raisins, with a bit mineral notes at the back of the mouth/throat. Astringent, but not bitter.’ I only got 5 steeps in before pausing for the evening. I was getting the tea sweats/energy that comes with semi-aged teas. I need to take a breather for the night, allow the leaf to dry out, and start earlier in the afternoon. Strong tea drunkenness, though.


Good bang for the buck on this one.


I completely agree! From my experience in researching, a lot of aged material is expensive and/or requires loops to jump through to obtain. This was one of the first aged teas that had some semi-wet storage to it (Guangdong) in my collection.


I love finding these little gems that are sometimes overlooked.

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Drank this during a virtual tea session. I wanted to break in a new gaiwan/cup set…I figured that since the gaiwan holds 80ml, the 4 grams of leaf was plenty for the gaiwan.

Light floral notes. I had to increase the water temperature/steep time after the 5th or 6th infusion, but I ended getting about 10-12 steeps out of it. It’s an easy sheng to drink and forget about…Not so bitter nor astringent.

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I’ve been drinking this since 6:30 this morning and it’s still going. I typically give the first few steeps about 20-30 seconds before pouring it into the cha hai. I change the time based on the intensity of the flavor.

I get strong notes of roasted walnuts, dark rich coffee, chocolate, sweet, and malt. On the account there being so many infusions, I tend to stop noting after a while. I like that longevity keeps on giving and that the price is reasonable. I tend to keep this in my inventory at all times, on the account that it brews well gongfu, western, or grandpa style. I tend to drink it gongfu at home or allow the leaves to sit in my thermos at work.

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I typically stay away from rooibos, but OTC has a knack for blending. Their herbs person there just understands how to hide the rooibos and/or bland tea bases. I think that the mix of ingredients fit perfectly, despite my not liking some in most situations.

Peppermint candies from Olive Garden (Andes?). Strong peppermint, smooth chocolate notes, and a slight caramel finish.

I dig it.

Flavors: Caramel, Chocolate, Peppermint

Boiling 6 min, 0 sec 2 tsp 16 OZ / 473 ML

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Another blend of tea that I got as a gift a few months back. I’ve sipped this one down pretty fast. I have one cup worth remaining in my work stash, so I might finish it off tomorrow morning.

I noted “heavy pineapple, floral” while drinking and working today. I will note that I brewed this with 200F water and let it sit for a little too long, but the flavor wasn’t bitter; perhaps just a touch more tartness, if anything. Not too shabby.

Flavors: Floral, Fruity, Pineapple

200 °F / 93 °C 5 min, 0 sec 2 tsp 16 OZ / 473 ML

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Mostly drinking sheng/shou puerh. Gongfu daily; western brew at work.

More to see at the IG account: Madhatterteadrunk

Drinking down a lot of my teas in 2020. I may not observe these sessions as much as I’d like, but I’ll note them, when the mood strikes.


Northeast Ohio

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