2799 Tasting Notes

90
drank Buddha's Blend by DAVIDsTEA
2799 tasting notes

mmm I love this tea. I don’t get any hibiscus/floral notes, but I’m getting lots of stonefruit/peach.

Flavors: Peach, Stonefruits

Preparation
1 min, 30 sec 3 g 17 OZ / 500 ML

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61

Sipdown of an older sample from Jk7ray’s stash.

This is either a white or a green. It tastes like a vegetal white or maybe a green, I’m not sure.
Steep 1: 2 tsp leaf, 250 mL water, 1.5 minutes
-cucumber blossom, zucchini
-delicately floral and vegetal
-hot hay

Steep 2: same parameters
-alfalfa
-more vegetal that before

Flavors: Cucumber, Hot hay, Squash Blossom, Vegetal, Zucchini

Preparation
175 °F / 79 °C 1 min, 30 sec

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74
drank Phoenix Pearl by Zen Tea
2799 tasting notes

Steep 1: 300 mL 95 deg. C water, 45ish seconds
-Earthy, similar to a good puerh
-bittersweet cocoa, woody, lots of tannin (a bit bitter and overly tannic, maybe try a shorter steep time)

Steep 2:300 mL, 95 deg. C, 15 seconds
-very aromatic, it smells like a Chinese black with some honey and cocoa in the background
-less Earthy, still slightly bitter

Steep 3: 300 mL, 10 seconds
-still very flavourful, more cocoa
-hints of wood
-honey (but I wouldn’t say it is very sweet)

Flavors: Bitter, Cocoa, Dark Bittersweet, Earth, Honey, Tannin, Wood

Preparation
205 °F / 96 °C

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100

I thought this was a mystery sample, but upon tasting it realized it is my beloved milk oolong. I must have put some in my bag and forgotten about it.

Buttery jade oolong, very creamy mango and coconut flavours, stonefruits, milk scent/flavor. The oolong base (I believe this is a straight oolong, but I’m not sure) is what really makes this. It is super buttery and creamy, sweet, gives a thick and very pleasant mouthfeel. It reminds me of mango sorbet or coconut gelato. I brewed this western style, but my cast iron pot with smaller water volumes each steep. Water 80 deg, C, 450 mL water, 3 steeps. Try 85-90 deg. if you find it steeping too slowly, sometimes it is a bit slow when you keep the temp down. You will not burn the leaves if don’t let it get over 90 deg. C I haven’t tried this at boiling/100 deg. C, but I wouldn’t risk it for a high grade jade oolong.

The tsp of leaves expands to a point where it takes up most of the pot, which is why I limit the water volume to avoid it overflowing. It is so aromatic I can smell it brewing throughout the kitchen.

Flavors: Butter, Coconut, Creamy, Fruity, Mango, Milk, Stonefruits

Preparation
180 °F / 82 °C

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drank Celebration by THE O DOR
2799 tasting notes

Thank you VariaTEA for a sample of this!

Now, it could be my fault for brewing it for a few extra minutes (~10 minutes, just under boiling water), but it is soooo bitter. Completely undrinkable. I diluted it with half water, but it isn’t tannic, it’s extremely bitter. I did get a bit of hazelnut brulee and vanilla in my few brief sips, and some of the black base.

Flavors: Bitter, Hazelnut, Sweet, Vanilla

Preparation
195 °F / 90 °C 8 min or more 1 tsp 17 OZ / 500 ML
Sil

10 would do it i think. I usually brew this one at 3 mins and 195 ish?

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89

Staying true to its reputation, this tea delivers a dark bittersweet flavour and a very aromatic cup. Roasted carob and unsweetened cocoa, dark wood, roasty like a pan-fired black. This tea is thick, malty in the mouthfeel, and is very enjoyable hot or iced (it also takes milk well).

Overall, I recommend gong-fuing this (or at least using your fanciest pot), because it has a lot to offer. You can’t go wrong with an unflavoured tea that tastes like chocolate.

Flavors: Cocoa, Dark Bittersweet, Dark Chocolate, Dark Wood, Roasted

Preparation
180 °F / 82 °C 5 min, 0 sec 2 tsp 17 OZ / 500 ML
Elephantasy

Laoshan Black indeed tastes like chocolate!

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75
drank Melange du Cap by Le Palais des Thes
2799 tasting notes

Mmm this is a tasty dessert rooibos. Thank you to VariaTEA for sharing! I coldbrewed this one because I’m too lazy to brew things properly. Instead I dump some looseleaf into a gravity steeper and fill it with water. No strainers, brew times, or water temperatures to worry about.

Red rooibos base, heavy minerals and vanilla, background flavour of carob, raw cocoa, and honey. It is basically a vanilla/honey/cocoa rooibos. The rooibos is very rooibosy, so avoid this one if you don’t prefer rooibos. I think it goes really well, and rooibos always takes flavour well.

Flavors: Chocolate, Cocoa, Honey, Mineral, Rooibos, Vanilla

Preparation
Iced
Sil

haha i know where this one is from!

VariaTEA

Haha Sil, what can I say…I got a generous sample and therefore had enough to share when asked :P

Sil

no i love it! it’s so good to share

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75
drank Mango Blueberry Crumble by 52teas
2799 tasting notes

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50
drank Raspberry Mojito by DAVIDsTEA
2799 tasting notes

added a touch of spearmint to this. I can’t say I’m a fan. The carrot and beetroot make it very Earthy. The peppermint adds too much menthol to the tart raspberry. The peppermint just doesn’t go well, spearmint would have been a much better option.

Flavors: Carrot, Earth, Fruity, Menthol, Pepper, Raspberry

Preparation
Iced 4 min, 45 sec

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85
drank Orange Passionfruit by DAVIDsTEA
2799 tasting notes

I drank this iced – 1.5 tsp leaf/500 mL cold water/45 minutes (I recommend steeping at least 30 minutes if you only use a small amount of leaf)

This certainly stays true to its name. Lots of fresh juicy orange (tastes like Tropicana orange juice!), some tropical passion fruit flavour, natural sweetness of raisins and dried apple. I like the balance of tartness to sweetness. I was worried this would be sour, but I’m happy to report this is sweet with a bit of natural fruit tartness (but not sour per se). It is well balanced and I recommend this blend to those who like fruity herbals but dislike tart hibiscus.

Flavors: Fruity, Orange, Orange Zest, Passion Fruits, Raisins, Sweet, Tropical

Preparation
Iced 8 min or more 1 tsp 17 OZ / 500 ML

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Profile

Bio

I am a biochem major hoping for a career in research genetics and evolutionary biology. I love science fiction and spend too much of my time reading comic books. I’m a passionate keeper of spiders, cacti, and exotic plants. I eat a vegan, plant-based diet for moral and environmental reasons (I mention this only because it is relevant to which flavoured teas I drink).

I drink mostly flavoured and low caffeine teas/tisanes, but I will try anything twice. As far as pure teas go, I gravitate towards whites, yellows, and jade oolongs. I’m always open for trades and sample sales/exchanges. Message me any time :)

My cupboard is mostly up to date. For a more comprehensive list, see my stash spreadsheet here: https://docs.google.com/spreadsheets/d/1-HjWKR3um-xEnj6HC9vMvKXOAyj_bpW5u_2ixEC20-k/edit?usp=sharing
Most of these are only tiny samples/I can’t always spare any, but feel free to ask.

Favourite flavours/ingredients:
Rum/alcohol, clove, cardamom, rosemary, pine, sage, moss/Earthy, lychee, floral, creamy, malt, hay, rice/grain, toasty, desserty, cocoa/chocolate, decaf or no caffeine, very unusual flavours

Favourite tea types
Decaf teas (any variety)/no caf tisanes like honeybush and rooibos, yellow, jade oolong, white, Darjeeling blacks

Least favourite flavours/ingredients:
Acidic/sour/tart, melon, grapefruit, bitter, astringent, smokey, sickly sweet (too much chicory, cinnamon, or licorice root), yerba mate, mushroom/fungus,

No
Animal products: [confectioners glaze, gelatine, marshmallows, whey, lactose, white choc chips, caramel bits, etc]
St. John’s wort (herb) or stevia

Location

BC, Canada

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