Special Teas Inc

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Recent Tasting Notes

63

For a tea that has ‘spice’ in the name, it’s really lacking in the spice department. It’s more like Christmas orange. The prominent smell/flavor is orange. Like cooked orange peels. There’s some rose, and a tiny bit of almond as well. But, mostly orange.

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85

Yum! Genmaicha goes extremely well with the maple. Apple is pretty mild, and is more of an afterthought. But, the toasty popped rice and maple create a pancake experience that just works. Enjoying it with a Trader Joe’s pumpkin empanada, and it’s quite the tasty breakfast.

Flavors: Apple, Maple, Maple Syrup, Toasty

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78

This tastes nothing like pecan pie, but I’m really enjoying it (I actually had it both the morning and night yesterday, which I rarely do). It’s more of a creme brûlée flavor than anything, which I’m absolutely not mad about. Raisins are listed on the ingredients, but I didn’t see any either time I had a cup…not sure how much a raisin would contribute to the overall flavor though.

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78

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61

This smells incredibly sweet and caramely. Unfortunately, even with the addition of honey, it reminds me of a bowl of oatmeal. Specifically, a bowl of oatmeal covered in whiskey and honey that I had in Northern Ireland. While I’m enjoying the flavor and the nostalgia it’s stirred up, it’s not quite the caramel flavor I was looking for.

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60
drank Carnival by Special Teas Inc
807 tasting notes

Arby Advent Day 8
This one is a pretty generic herbal tea. I can’t find it on the company’s website, so I’m not sure what the ingredients are. I know I taste mint. I’m not sure what else. It’s not bad, but not remarkable, just generically herby.

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74

Sipdown (268)

Arby loves this tea and was so kind and sent me a sample. Alas, I let it sit for quite some time but I have finally gotten to it. Though I am not having the same experience with it Arby had, I can appreciate that it is a nice milk oolong tea. It’s almost got a bit of a coconut/mango sticky rice vibe to it. Thank you for sharing Arby!

Arby

I do love this tea. Other people have also told me they didn’t get any mango, so maybe I’m just crazy? Anyway, I’m glad to share a solid milk oolong with a friend, even if it doesn’t reward other drinkers with its rich mango and coconut flavours.

VariaTEA

I got some mango. Coconut mango sticky rice to be exact.

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100

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Flavors: Creamy, Floral, Fruity, Mango, Sugarcane, Tropical

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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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100

This is the best oolong I have ever had. It is flavoured (I think? whatever they used for the milky scent is great) but the natural oolong flavour comes through as well. It smells of coconut cream, mangos, skim milk, and jade oolong (think Anxi unroasted Tie Guan Yin). It suits the name milk oolong well. It has the sweet creaminess that goes so well with the base. The base has a natural fruitiness to it-it is very fresh and not roasted, but you still get natural buttery and fruity notes from it.

This is actually the best tea I’ve ever had. The perfect combination of flavourful, sweet, savoury (buttery), thick, and perfect iced or hot. If I could only drink one tea the rest of my life, I would pick this one. You can’t oversteep it (it doesn’t get bitter), but it holds up well to all brewing methods – gongfu, western, long cold brews. It resteeps about 8 times before I notice any loss of flavour.

Flavors: Butter, Coconut, Cream, Creamy, Fruit Punch, Fruity, Mango, Milk, Smooth, Sweet, Tannin, Thick

Preparation
195 °F / 90 °C 7 min, 0 sec 3 g 24 OZ / 700 ML
MrQuackers

Originally milk oolongs were milk tasting, then they added flavouring. I just had Hokkaido milk tea by the way. :)

Fjellrev

Must be spectacular is you’re saying it’s the best after everything you’ve had at this point!

Arby

It is really something special. I can’t be without it in my cupboard.

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52
drank Kyoto Cherry Rose by Special Teas Inc
2879 tasting notes

This green base is why I think I don’t enjoy green teas. It’s just too green and grassy for me. The leaves look beautiful expanded, and those little pink petals open up. I do not taste cherry at all or anything more than the fainest hint of flowers.

Flavors: Drying, Grass, Green, Tannin, Vegetal

Preparation
175 °F / 79 °C 5 min, 30 sec 1 tsp 550 OZ / 16265 ML

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100

quite an amazing blend, i fully recommend it!

the green + oolong give it a lovely earthy baseline while the berries and raisins make it light and sweet. beautiful balance.

it also resteeps fantastically (7 times???!!!!) very impressive!

1 tsp turbinado in my 16 oz mug. meets the literary description of ‘nectar’ from all my reading. :-)

my new favourite!

Preparation
200 °F / 93 °C 2 min, 30 sec 3 tsp 16 OZ / 473 ML
Indigobloom

Can’t believe I missed you posting! Sounds like a great tea for grandpa style brewing

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100

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90
drank Masala Chai by Special Teas Inc
2879 tasting notes

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90
drank Masala Chai by Special Teas Inc
2879 tasting notes

This is one of the better chais I’ve had. Very flavourful and the rooibos is not overly rooibos-y but still makes a nice (caffeine free) base. I like the intensity of the spices in it. Overall this is a very good rooibos chai and it can be re-steeped multiple times. It is good iced, hot, with sweetener, plain, or with milk.

Flavors: Cardboard, Clove, Ginger, Spices, Spicy

Preparation
170 °F / 76 °C 8 min or more 2 tsp 20 OZ / 600 ML

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91

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Flavors: Bergamot, Earl Grey, Rooibos, Sweet

Preparation
Boiling 8 min or more

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91

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Flavors: Bergamot, Earl Grey, Honey, Rooibos, Sweet

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91

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Flavors: Bergamot, Honey, Sweet

Preparation
Boiling 4 min, 0 sec 2 tsp 17 OZ / 500 ML

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