1143 Tasting Notes

100

The best thing about this tea is that it can come back from the dead….yuuuuuuuummmm.

Preparation
Boiling 5 min, 0 sec

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75

This was actually not too expensive and figured for a cheaper everyday oolong. I wanted to try a Magnolia Oolong anyway, which some may have suggested to go by Tea Ave first.

But Magnolias grow in Hawaii. And I wish they used plumeria to scent it. If only…

Anyway, this is a solid floral oolong that holds up well western and grandpa. Very sweet, and creamy, but could be creamier and fresher. Personally, I think Magnolia is a floral tea you should try once. I’m not sure if I would recommend this though. Don’t know why.

For comparison, I actually prefer Jasmine Oolong over the Magnolia. Oh well. I feel like I got a decent money’s worth…just too much.

Flavors: Creamy, Flowers, Sweet, Tropical

Preparation
185 °F / 85 °C 4 min, 0 sec 2 tsp 16 OZ / 473 ML

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60

Childhood memories didn’t stand up too well. The dry leaf smell is amazing, but the ceylon is way to strong. Passionfruit is the strongest nectar you get, but everything else is overpowered by the black tea. It absolutely NEEDS cream and sugar to taste the other flavors and sway off the ceylon.

The lesson of this tea is that Nostalgia can be deceiving. I wanted to see how veered my perception was anyway. This is an amazing flavor combo and one of the best dessert teas that I’ve had with cream and sugar, but that’s not ideal for health nut me.

I need to officially avoid Ceylon. Maybe I can get a better taste with less leaves.

Flavors: Astringent, Bitter, Malt, Passion Fruits, Tropical

Preparation
200 °F / 93 °C 2 min, 45 sec 1 tsp 8 OZ / 236 ML

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80

Okay, a sample that is better than the bulk tea…again.

The taste is strongly citrus and very sweet. In fact, orange is a flavor. It’s somewhat creamy, but a more floral creamy followed by an occasional, subdued grassiness. It’s closer to the oolong side to me than a black tea. Orange and orange blossom really are the best way to describe this.

I could not see myself purchasing it, but I do wish I had more of it instead of the Choco-Muscat Chai. I’d recommend it to try. Really more of an orange lover’s tea.

Flavors: Citrus, Floral, Orange, Orange Blossom

Preparation
185 °F / 85 °C 4 min, 0 sec 3 g 8 OZ / 236 ML

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66
drank Coco Berry by Teabox
1143 tasting notes

A made it stronger today, and it was a little bit too astringent…though I followed the instructions. Strawberry and the base comes in nicely, and the black tea is a bit on the muscatel side. The cocoa is strong but muddying in the background. It got more astringent as I steeped it and I think that it could be sweeter. Maybe a hint more vanilla might help, or a dash of sugar with a splash of cream would too. Honey would over power it.

I can officially say that Teabox’s pure teas are better than most of their blends. Mountain Rose and the Tulsi Ginger Chai are my top favorite blends, but not ones that I would get again and again. This one, along with the Choc- Muscat Chai and Indian Marigold are too subtle with their flavorings but too astringent with their tea base.

Flavors: Astringent

Preparation
185 °F / 85 °C 5 min, 0 sec 3 g 8 OZ / 236 ML

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I found some at a a Shell Gas Station. And I am so happy I did.

The dark oolong base of the Se Chung and Shui Xian is nice. You get the nice, smooth bamboo notes and smokey notes that you normally do from those teas. The peach and apricot are also nice, but a little too strong. Overall, this is a yan cha at its ideal flavor, perhaps closer to a Dan Cong, with the flavoring being a hint dominant.

I quite enjoyed it for a bagged tea. Some people might be dissuaded by the flavor and brisk tartness while some might like that aspect. In the end, I feel a little bit accomplished in finishing the quest in trying this tea.

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80

I enjoyed this and I thought that I wasn’t going to like it. Ginger and tulsi are the strongest ingredients and they are incredibly fresh. The chai spices follow nicely. Awesome for a winter herbal tea. Good for three rounds, better for two. This one comes down to whether or not you like ginger. And I love ginger. And I’m happy that I can taste the cardamom in the chai. It is a bit more medicinal, but I would be very happy if this was a cold remedy.

Flavors: Earth, Ginger, Herbs, Medicinal, Spicy, Sweet, Tulsi

Preparation
185 °F / 85 °C 3 min, 30 sec 3 g 8 OZ / 236 ML

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70
drank Choco-Muscat Chai by Teabox
1143 tasting notes

Should probably wait for the rating (honestly I rate teas more for the sake of organization and price worth than anything else), but I’ve got something to say about it. Chai to me is a little bit of a misnomer despite the fact that “chai” is another version of “cha” which means tea or drink in general. Cinnamon and nutmeg the only traditional chai spices. I think that cardamom would have been a better addition than nutmeg, but that’s just me. And this does not taste as deserty as I might want it. Closer to hot grape juice, really. It is a very muscatel with a strong nutmeg and fainter chocolate aftertaste. Better with cream and sugar. Too weak with a teaspoon-way too strong with two. Not bad, but I’m not too sure about the price. I am probably going to write about this again anyway and adjust how I brew it.

Flavors: Chocolate, Cinnamon, Grapes, Malt, Nutmeg

Preparation
185 °F / 85 °C 4 min, 15 sec 2 tsp 8 OZ / 236 ML

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85

Nothing really further to add from the first note. I had this after the Jasmine, and I actually prefer the jasmine. Weird.

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90

I filled my little strainer a bit more full. I’m guessing two to maybe three teaspoons. Same tasting notes: Dominant jasmine with a peachy creaminess and a pistachio nut aftertaste. I actually like this better western and Grandpa style. I don’t know what I was thinking last time I tried it. This is actually a really lovely Jasmine tea. A part of me still prefers green ones, but I’m loving the nutty aftertaste right now. Plus I’ve been craving it. Maybe it’s a seasonal thing since this winter has edged toward spring. Thank you inconsistent Michigan Weather, and thank you Global Warming.

Flavors: Creamy, Jasmine, Nutty, Sweet

Preparation
185 °F / 85 °C 3 min, 30 sec 3 g 7 OZ / 207 ML
Fjellrev

Ooh, a pistachio note. Interesting.

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Profile

Bio

First Off, Current Targets:
Taiwan Sourcing Luxurious Jade Sampler (FRICKIN’ PRICEY)
Taiwan Sourcing Longhan Nectar Red Oolong

The best Alishan and or Lishan for the best price
The best Jade Oolong Period.
The best Dancong Period.

What-Cha:
Nepal Jun Chiyabari ‘Himalayan Tippy’ Black Tea
Lishan (I’m always stocking up on it)

My wish list is fairly accurate though it is broad.

Current Favorites:
Shang Tea/Phoenix Tea:
Tangerine Blossom

Golden Tea Leaf Company:
Iris Orchid Dancong Oolong
Dung Ting Oolong (green)
Ali Mountain Oolong

What-Cha:
Taiwan Amber GABA Oolong
Vietnam Red Buffalo Oolong
China Yunnan Pure Bud Golden Snail Black Tea
Taiwan Lishan Oolong
Kenya ‘Rhino’ Premium White Tea

Hugo Tea: Vanilla Black Chai

Liquid Proust Teas:
French Toast Dianhong
Nostalgia

Floating Leaves Tea:
Dayuling

Beautiful Taiwan Tea Co.:
“Old Style” Dong Ding

Me:

I am an MSU graduate about to become a 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), 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 with a dominant Eastern Asian influence. 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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