Camellia Sinensis
Edit CompanyPopular Teas from Camellia Sinensis
See All 432 TeasPopular Teaware from Camellia Sinensis
See AllRecent Tasting Notes
Not really getting the berries or dark chocolate hints but AM getting the artichokes
http://sororiteasisters.com/2011/03/24/matcha-sendo-from-camellia-sinensis/
Full review
FULL REVIEW!!!!
And…a newly designed Website!!! Check it out!!!
http://sororiteasisters.com/2011/03/24/matcha-sendo-from-camellia-sinensis/
5 tsp
Well, the dark chocolate aroma isn’t loud but it is there. Oddly…if I try and smell it with my nose right up to the mug I can’t really pick it out but if you take a step back I can smell it then…strange but true, folks!
As for the taste with this much powder it is very vegetal and grassy. Still pretty yummy but I like the fruity notes I tasted in the first attempt better so I think I will stick with the 3 tsp.
I’m going to try a 2nd test right after this attempt because I am missing the dark chocolate aroma this time around. I used 3 tsp for this cup and it’s in a standard size mug. I can pick up on the berry notes in the aroma tho. As for the taste it’s mellow but marvelous! I can taste the artichoke comparison mentioned in the product description but I am picking up on fruit like tones too! I really like this! REALLY like this! I am going to try it with MORE powder next time around. But I’m solid in my upper 90s rating for this specific attempt.
Marvy!
OMG! LOVE!
The aroma alone “had me at hello”!!!
It has amazing cocoa notes after infusing. The natural aroma is very powerful and truly crave-worthy!
The taste is delicious! It has cocoa and hazelnut hints but the white tea itself is top quality and smooth, silky, creamy, and a true delight!
I have had two cups already this morning and this white tea really has me craving more! I just might declare this one of my favorite white teas of all-time!
Darjeeling white tea?! I would think I’ve died & gone to heaven! That combination must ROCK! I’m hunting down as we speak…
I’ve got some Darjeelong Ooling from Adagio … ohhhhh blisssssss … tried some Darjeeling White from Stash once and oh MY.
Imagine bath bubbles that smelled of Darjeeling …
I am not normally fond of Darjeelings; I find them kind of bitter/astringent. But you are making this one sound very tempting!
I think I said this about the last Long Jing I purchased. These teas remind me more of Japanese style greens than Chinese style greens. They lack any sense of a fired or roasted finish.
The write-up is pretty much spot on. A bit sweet, a bit vegetal without being leafy green vegetal and a somewhat beachy finish.
Preparation
The more I drink this one, the more I think it is way too sharp. I find myself cutting it with other teas to try to take the edge off.
In other news, I can’t update my profile pic. This has been true for weeks.
Weird. I’ve noticed that the site is very slow to load too. I don’t think they are actively doing any maintenance on the site.
I’ve noticed the extreme slowness too. I really thought this site was so cool when it was in its prime. I hate that it’s now on the back burner.
I forgot to log this one yesterday.
MUCH stronger smoke flavor than my beloved “Black Dragon” from Upton Teas, but manages to avoid the pork rinds/bacon flavor that many of the stronger lapsangs develop.
This is a solid choice for people who like a very smokey tea. I would recommend it for blending, but it isn’t exactly cheap.
Preparation
You don’t need to steep this tea very long to get a cup bursting with everything that a chai tea is meant to be.
Very strong and spicy. This chai has everything that every muted or meek chai is missing. That said, the rooibos flavour is a bit lost, but the chai is so full of other tastes that I found I didn’t miss it at all.
The aroma of this tea is so inviting that I had a hard time setting the cup down to write this review.
Preparation
I found this to be a delightful tea that had a nice fruity and even (dare I say) spicy scent to it while dry… it smelled somewhat like lickerish, the liquor was a pale green and the flavor was smooth and buttery with a floral aftertaste.
Preparation
I don’t often purchase Chinese green teas, and dragon wells even less often. So, this is an off the beaten track thing, for me.
These dry leaves have a very sweet set of notes under the more typical hay and meadow notes.
By Contrast, the wet leaves are extremely vegetal, bordering on pungent.
The liqueur is actually pale yellow, not green, but that is not too surprising, I’ve only ever found shaded greens to actually turn green in the cup. The flavor here genuinely splits the difference between the dry and wet leaves. Oddly, the flavor reminds me a great deal of the great shaded greens out there — deeply vegetal, but still bright and green, like fresh snow peas or fresh string beans.
I think it says a lot about “good leaves” that a tea produced under such radically different conditions can still produce, in the end, a similarly excellent cup. This is a lot more reasonably priced than most gyukuro, or sincha however.
Preparation
Having the last of this on this gray, drizzling morning. Apparently, typical Houston winters are like typical Rhode Island autumns. I guess the good news is that this is as bad as it gets and once this passes we’re back into the sunshine, rather than transitioning from this to four months of snow.
I really enjoyed this particular raw pu-erh. But after 200g of it (two orders of 100 at different times) I need a break, and I want to go back to the more mellow, soft flavors of my beloved fermented pu-erhs. A man can only drink so much construction site dust.
I ordered from Camellia again and accidentally ordered the same pu erh as last time. Probably because it is the oldest one they offer I can justify buying.
I still love this tea, and it still tastes like a basement renovation.