World Tea House

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93
drank Purple Oolong by World Tea House
591 tasting notes

And yet another one from the teaswap with Togo. Thanks!

I started taking tasting notes and quickly figured out by smell and taste that this is probably the same tea as What-Cha’s Indonesia Harendong #12 ‘Jin Xuan’ Dark Roasted Oolong, which I adore and have reviewed.

I’m not sure if this is a different harvest or if leafing it a gram more than the What-Cha tea revealed some differences between the two. With this one, I did pick up on a cinnamon aroma in the dry leaf (think cinnamon sugar wheat toast) and some raisin. I also noticed some astringency which I don’t recall getting in What-Cha’s tea. This one had more defined cream-caramel and red/purple fruit flavors and a really strong returning rock sugar sweetness but less minerality.

I’d say the two teas are equally pleasing and I don’t think I’d rate this one different if I had gone into this blind because the overall theme of the tea is the same: roast/char, toast/grain, wood, berries, stone fruit, cream, light caramel, grass, mineral.

Preparation
200 °F / 93 °C 5 g 3 OZ / 100 ML

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Sipdown (571)!

This ended up being my last tea in Regina before moving to Montreal – it wasn’t supposed to be, but I found myself awake at 2AM waiting to leave for a flight at 4AM and at that point I certainly wasn’t going to go back to sleep. So what else did I have to do other than make myself some tea!?

I steeped this a good twelve or so times, though I did “stack” my infusions in groupings of two so I only drank about six cups of tea for my twelve steeps of it. Most of my teaware was long since packed or sent out to Montreal at that point, so I only had my mom’s large Western teacups to pour into, and they perfectly held two steeps from the one gaiwan that I hadn’t packed yet.

It was a nice tea; I definitely liked it better steeped Gong Fu over the Western cup that I had a few months ago. I’d say that predominantly this was a more nutty and sweet profile with a light roast to it – reminded me at times of a mix between sesame, barley, and peanuts. It’s still not the most robust flavour overall; more subtle and smooth. It was a very nice 2AM kind of tea though, and made me feel a little cozy before the flight, which was important since it was so stressful.

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Discovery Tea Box – Tea Fourteen

Second to last tea that I pulled from the box; grabbed it because I’d like to try more purple teas since what I have tried has been pretty random and varied. I steeped this Western, but made sure to leave enough leaf in the pouch for one standard Gong Fu session so I can try it that way at a later date.

This was nice, but I still feel like I still don’t really know what I’m supposed to be “isolating” from the taste that’s so distinct for a purple tea. It mostly, to me, tasted lightly sweet and toasted, a little bit like toasted nuts. Hints of fruit, but not a ton of it. Sort of vaguely autumnal, but just comforting and smooth tasting in general. I’m very excited to see what it might bring to the table when steeped Gong Fu…

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76
drank Purple Oolong by World Tea House
463 tasting notes

This is a dark roasted oolong with sweet woody aroma of tree sap. The taste is also sweet and nutty with no bitterness and dry finish. It seems like a it would be a nice dessert tea. It is quite infusable, but makes for a long gong fu session, since the later steeps have to be pushed a fair bit.

Flavors: Nuts, Sap, Sweet

Preparation
205 °F / 96 °C 2 min, 0 sec 8 g 150 OZ / 4436 ML

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100

No notes yet. Add one?

Flavors: Freshly Cut Grass, Fruity, Grass, Vegetal

Preparation
145 °F / 62 °C 4 min, 45 sec 27 OZ / 800 ML

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90

This is an all-time favourite. It’s so incredibly good, and resteeps wonderfully well at least three times. Will definitely buy more.

Flavors: Dry Grass, Honey, Lavender, Ocean Air, Orchid

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60
drank Egyptian Chamomile by World Tea House
325 tasting notes

Chamomile has never really been my thing, but it’s grown on me over the past year. There’s not much to say about this particular one. It’s chamomile. Nice and simple.

Preparation
Boiling 5 min, 0 sec

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57

I think I need to either use fewer leaves with one, or steep less because my first sample of this was oh my god potent. More rooibos than blueberry, and that is not a good thing in my book. Next time I make this I’ll rate it again and see if the flavour improves – I hope it does, because I was excited to see a blueberry flavour.

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75
drank Rooibos Peach by World Tea House
338 tasting notes

I think I put too many leaves in when I made this earlier today – super strong, super earthy and not as much peach flavour as I wanted. Boo. Or maybe it’s just better as an iced blend, which I’ll have to try soon. That said, I did like the taste, once I got used to it. And I love that this is organic and not mass market. A couple of things I’m trying to get into more. Curse living on an island where shipping isn’t so easy to do!

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51

Earthy but sweetly fresh and quenching. Wasn’t what I really wanted but not dissatisfying either.

Preparation
205 °F / 96 °C 8 min or more

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51

I only realized after getting home that I actually meant to purchase World Tea House’s Apricot Escape rooibos, but there’s no sense to turning down a good cup of tea!
Smooth and fulfilling with a slight tang of peach. Can’t say I’m in love, but not disappointed either.

Preparation
205 °F / 96 °C 4 min, 0 sec

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100

Their vanilla rooibos is so great. The flavors are very balanced and there isn’t too much vanilla to overpower the rooibos.

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74
drank Chocolate Monkey by World Tea House
152 tasting notes

This has a nice flavor palette, naturally mildly sweet… the addition of banana is a nice touch, rounds it out. If it were only less ‘thin’… and I actually brewed it with 50% more tea than WTH advises. If I doubled it (next time) it’d possibly still not be sufficient. Adding a bit of almond milk didn’t help much in this respect, either. So it loses a few points for that. It’s otherwise a very pleasantly flavored gentle tea to wind down with in the evening.

Preparation
7 min, 0 sec

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44

So this is one of the teas my mom brought me back from her trip to the east coast. I can’t fault the woman for trying, even though I detest Rooibos teas.

The dry notes smell mostly of Rooibos with hints of chocolate and banana. Once steeping it smells a little more chocolatey. But oh so Rooibos smelling. Eeek

So this is actually a drinkable Rooibos for me, it probably has to do with the Rooibos honeybush blend of it . The notes of chocolate and banana are there. I do mostly get the rooibos flavour in it. I don’t think I’m gonna keep this one, but I am always glad to try new teas, you never know when you might find a good one.

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56

Look what I found in my sample box. I didn’t even now I had any puerh at all. Puerh seems to be all sorts of fashionable on Steepster these days, so I figured why not.

I’ve got two of these and no clue where they came from. What I haven’t got is the energy and patience to properly try to gong-fu one, so I’m just doing the regular western steeping, although I did, on a whim because I usually never bother, do a rinse first.

The toucha itself doesn’t have much in the way of aroma, but as soon as it gets wet, there’s lots. And suddenly I get what people mean about ‘fishy smells’. Actually this may not even be the first time I’ve made such a discovery, but it’s been so long since I last had a puerh that I had quite lost the ability to imagine that. This one smells like a fishmonger at the initial contact with water.

After a little while of steeping the fishmonger smell goes away, and now I’ve got something earthy and sweet. I won’t rule out the sweetness being from the vanilla and strawberry concoction I had earlier, but I rinsed both pot and cup, so I don’t think so. It’s not a vanilla-y sweetness anyway. It’s more sort of sugar-y and creamy. A bit like a soft ice cream, really. Well, that was unexpected!

It’s both a disappointment and a relief that it doesn’t actually taste like ice cream. That would have been fun, but bizarre. Oh so bizarre.

It seems I have actually managed to make this cup a wee bit on the strong side, so there is some sort of pepper-y/pseudo-smoke-y prickle on the swallow, as if we’re right on the border of astringency here.

Unfortunately, that is also actually the largest flavour here. First there’s just vaguely flavoured hot water followed by the note of ‘oh, how you mistreat me, you wicked person!’

There’s nothing really earthy, nothing that reminds me of the cowstable (not a bad thing. It’s flavour association rather than just flavour, that one) that I expect from puerh. It makes me feel like it lacks depth somewhat. Perhaps in multiple short steepings that would show itself better, but I feel a bit with puerh that I also do with oolongs; if it can’t present itself nicely in a western style, then it’s not living up to my ideals and tastes.

This one was all aroma and very little flavour. Bit of a disappointment.

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88

Black, this is a nice mild chai. Drinking it is like having a surprise hug.

Preparation
Boiling 4 min, 0 sec

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75

(Backlogging from yesterday)
A nice standard cup of tea. I know I need to rate this, but I feel so underqualified to rate a darjeeling.

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75

I must preface this tasting note by stating I know absolutely nothing about black tea. To me, it all tastes like orange pekoe (other than Earl Grey).

This is a really NICE cup of what I expect black tea to taste like. My taste buds are not refined enough to distinguish what makes a darjeeling different from a Chinese black tea. Anyone care to offer a lesson?

I am on my second steep (4mins, as opposed to 3 for the first). The second cup is less “orange pekoe”-y to me . I think it’s that after-taste thing that reminds me of OP. It’s decently thick, decently strong, and just what I needed to wake up on this cool, way-to-fallish, August morning. Lovely.

Preparation
205 °F / 96 °C 3 min, 0 sec

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67

finally brewed up a cup today. The sample has been tempting me for awhile, but today was the day!

It’s a very nice honeybush… it has the flavor I expect, but also an unknown fruityness to it. Unfortunately, I got occupied, and my cup cooled, but it’s still good. Will do a second steep!

Preparation
205 °F / 96 °C 5 min, 15 sec

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80

I read a DavidsTEA FB post yesterday about chocolate chai and decided to give this a try. Because I am in the office, I heated up my vanilla rice milk in the microwave with about a tablespoon of Cocoa Camino dark hot chocolate. Then I steeped 1 heaping tsp of Tali’s Masala Chai in just boiled water for about 4 minutes.

YUM! I could have went a little easier on the cocoa, but this is by far my best success with this chai tea.

Philip Holmans

very similar to how we make our chocolate chai lattes in the tea house. Yum indeed! We use the cocoa camino (organic & fair trade!) hot chocolate as well.

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80

Had this again today. Steeped for 10 minutes in 96ish water + vanilla soy. I found it weak. So I boiled more water, topped off the cup and steeped another 10 minutes. It still was not overly satisfying. Perhaps I was too heavy on the milk?

Preparation
205 °F / 96 °C 8 min or more
Philip Holmans

What was you leaf to water ratio? I usually use 1 tsp per 8oz of water and steep for 5 mins.

thewaterbird

I didn’t measure, but filled the teaball, so I’d say at least 1 tsp in probably 10oz.

Philip Holmans

sounds like the right brewing parameters to me. perhaps try simmering it in the soy-water on the stove loose for 5 mins and pour through a strainer… it’s quite delicious done that way.

Philip Holmans

if your looking to make a soy-latte, only use 1/2 as much water so it brews concentrated. that’s how we prepare our chai in the tea house.

thewaterbird

I’ll definitely try that next! Until now I’ve been making it at my office desk, which limits what I can do. But I am not ready to call it quits on this tea yet!

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