1704 Tasting Notes

65

Only got this on discount and even for five bucks it was overpriced. Really, your usual Earl Gray with an herbal background. The ingredient combo seems awesome, but the bergamot overpowers the natural notes of the oolong and Darjeeling. The lavender itself is also overpowered by the bergamot, letting it be known in the second steep. The second steep was a huge improvement from the first, being smoother and more flavor packed, but again not worth five dollars.

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80

Any green tea lover would be very satisfied with this. It has the smokiness of a Gunpowder Green, yet the vegetal green feel of a Dragonwell and the sweet salt-dripping essence of a Sencha’s ocean breeze. Really, this is the epitome of popular green teas. I partially preferred the Russian because it was sweeter and a lot more like a Sencha, but this one by no means comes from less quality. Both are excellent and I would highly recommend this to newer tea drinkers just because of its familiar character. I would say this is perfect for those of you who can’t decide between a Sencha, Dragonwell, or Gunpowder: this tea combines the best of them all.

Flavors: Grass, Green, Ocean Breeze, Salty, Smoke, Smooth, Sweet, Thick, Vegetal

Preparation
180 °F / 82 °C 1 min, 15 sec 4 g 6 OZ / 177 ML

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90

Wow, I’ve been using too many leaves and wasting my money because of it. Thank heavens I realized how strong this tea was even with 7 leaves alone. I brewed it 30 seconds and it was incredibly almond-like, nutty with a sweet floral honeysuckle background. This tea is not nearly as robust as the Oolong Supreme Dan Cong, but it is very light, subtle, and filled with flavor. I figured out what I wanted from the brew, so my review improves. My rating also improves significantly because the less leaves needed means the more money saved.

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50

It tastes like mint, but really, really dry mint. I did not enjoy this one.

Flavors: Cannabis, Mint

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80

I actually like this one more than their oolong. The black tea itself is very smooth and sturdy. I might even say it is sweet. The tulsi compliments the black’s malt nicely, being very fresh, crisp, and almost minty. I was able to steep this tree times. After drinking it, I felt oddly relaxed and alert. This really is an ayurvedic blend. Newer tea drinkers would enjoy it, while more experienced ones would approve of the black tea’s classical body and the Holy Basil’s freshness.

Flavors: Malt, Mint, Smooth, Spicy, Sweet, Tulsi

Preparation
190 °F / 87 °C 2 min, 0 sec 8 OZ / 236 ML

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95

Hello, Coffee! Hello, Chocolate! CH- CH-Ch-Cherry Oolong!

So I had to rate this one again. I selected the loose material more carefully, making sure to have at least one cherry and two teaspoons of leaves with dribbles of chocolate. My cup as absent of coffee beans and that cup had five ounces of water to 185 degrees F. I soaked the leaves barely over a minute, perhaps a minute and fifteen seconds. The result was miraculous. The cherry and the oolong were the most dominant, and the mouthfeel was significantly cleaner. I could still taste the chocolate and the coffee, but they complimented the tea itself more. Every tasting note that I had the first time was here, but the balance was perfected. I could even taste the oolong itself at steep two, which was closer to three minutes. The tea tasted like any good Quilan: smooth, smoky, creamy, and so naturally sweet like dark chocolate. The cherry, chocolate, and coffee then became the perfect tasting notes to the base.

This brew was what I wanted. Thank heavens I got to share it with a friend, and thank heavens that I finally perfected it.

Flavors: Cherry, Coffee, Creamy, Dark Chocolate, Floral, Smoke, Smooth, Sweet

Preparation
185 °F / 85 °C 1 min, 15 sec 2 tsp 5 OZ / 147 ML

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80

I tried this again with more leaves filling an entire ball. I feel like I’m drinking the wisps of a jack-o-lantern flame. I’m definitely getting the pumpkin, cardamom, and the black tea which are pretty smooth. The pumpkin itself is subtle and I deeply appreciate that. Pumpkin, or pumpkin spices for that matter are usually potent and hyperglycemic for all the white girls, not that Jack Skellington isn’t able to make them fawn on his own. He makes wounds ooze and flesh crawl anyway. Nevertheless, this tea is really a light reminder to relax. We’re simply meant to be.

Flavors: Cardamom, Malt, Pumpkin, Smoke, Smooth, Spices

Preparation
205 °F / 96 °C 2 min, 45 sec 2 tsp 8 OZ / 236 ML
keychange

hahahahahah!

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85
drank Red Rocks by The Tea Spot
1704 tasting notes

Red rooibos are hit or misses for me, but this one is pretty good when I get a lot of almonds and stronger flavored leaves. It is like a desert, or like the sweet smell of cherry and vanilla tobacco. I personally enjoy it, but I see why some people might not like it. For vanilla lovers who don’t want caffieine.

Preparation
185 °F / 85 °C 6 min, 0 sec 1 tsp 8 OZ / 236 ML

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88

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88

A classic, relaxing, good Earl Grey. I needed something familiar. I’ve gotten lost in Oolong land and it’s nice to have a reminder of home. Nothing further really to add in terms of taste. If you want a good Earl Grey, this would be a good selection indeed.

Flavors: Bergamot, Malt, Smooth, Sweet, Tea

Preparation
205 °F / 96 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML

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Profile

Bio

First Off, Current Targets:

Whispering Pines Alice
Good Luxurious Work Teas
Wang Family’s Jasmine Shanlinxi
Spring, Winter Taiwan High Mountain Oolongs

Dislikes: Heavy Tannin, Astringency, Bitterness, or Fake Flavor, Overly herby herbal or aged teas

Picky with: Higher Oxidation Oolongs, Red Oolongs (Some I love, others give me headaches or are almost too sweet), Mint Teas

Currently, my stash is overflowing. Among my favorites are What-Cha’s Lishan Black, Amber Gaba Oolong, Lishan Oolong, Qilan Oolong, White Rhino, Kenya Silver Needle, Tong Mu Lapsang Black (Unsmoked); Whispering Pines Alice, Taiwanese Assam, Wang’s Shanlinxi, Cuifeng, Dayuling, Jasmine Shan Lin Xi; Beautiful Taiwan Tea Co.“Old Style” Dong Ding, Mandala Milk Oolong; Paru’s Milk Oolong

Me:

I am an MSU graduate, and current alternative ed. high school social studies and history teacher. I formerly minored in anthropology, and I love Egyptian and classical history. I love to read, write, draw, paint, sculpt, fence(with a sword), practice calisthenics on rings, lift weights, workout, relax, and drink a cuppa tea…or twenty.

I’ve been drinking green and black teas ever since I was little living in Hawaii. Eastern Asian influence was prominent with my friends and where I grew up, so I’ve been exposed to some tea culture at a young age. I’ve come a long way since I began on steepster and now drink most teas gong fu, especially oolong. Any tea that is naturally creamy, fruity, or sweet without a lot of added flavoring ranks as a must have for me. I also love black teas and dark oolongs with the elusive “cocoa” note. My favorites are lighter Earl Greys, some white teas like What-Cha’s Kenyan offerings, most Hong-Cha’s, darker Darjeelings, almost anything from Nepal, Green Shan Lin Xi’s, and Greener Dong Dings. I’m in the process of trying Alishan’s. I also tend to really enjoy Yunnan Black or Red teas and white teas. I’m pickier with other teas like chamomile, green teas, and Masalas among several.

I used to give ratings, but now I only rate teas that have a strong impression on me. If I really like it, I’ll write it down.

I’ll enjoy a tea almost no matter what, even if the purpose is more medicinal, for it is my truest vice and addiction.

Location

Michigan, USA

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