1544 Tasting Notes


Okay, this time I’m drinking it again, but with less water and between 4 and 5 grams of tea leaves. I tasted the milk MUCH more this time with the vegetal notes. I also get a little bit of walnut. I still prefer the Milk Oolong and the Tie Guan Yin, but I am enjoying this tea a lot more right now.

And yesterday, August 24th, 2015, I liked it even more. The cream and butter qualities were more apparent this time than the last one. The tasting notes were the same, but more balanced and it resembled the Milk Oolong more but toned down (though that’s exactly what it is. I enjoyed every steeping and appreciated it more.

Flavors: Milk, Vegetal, Walnut

190 °F / 87 °C 0 min, 30 sec 5 g 5 OZ / 147 ML

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I hate that I can’t edit the information on this one yet never mind I wasn’t finished updating it…grrr….
Anyways, this tisane has Jiaogulan as its body with ginger to spice it up and monk fruit to naturally sweeten it. The monk fruit is not needed in my opinion, making it taste a little more artificial than it is in reality. I honestly got this one mostly for the health benefits, especially as a more natural pre and post workout supplement that would help me with focus and recovery. It does help me out, and even relaxes my blood vessels enough for me to sleep, but the healing aspect really is stronger in terms of immunity. I was drinking this daily when my roommate, mother, grandfather, and aunt all caught a cold I did not catch it, which is amazing considering how my type 1 diabetes makes me more vulnerable to infection.

As for the actual taste, Jiaogulan is very earthy, almost similar to carob but more grassy and less sweet. The smell is not great either, again coming out as wet earth and ginger. The ginger is what I like best about this tea and what makes it more drinkable. I like it with honey, straight, and sometimes with milk….which is bizarre because you would think that earthiness clashes with the milk, making it sour. But no, it turns into a mini ayuverdic drink, just like the Tulsi Sweet Rose does with milk.

In summary: this is an herbal supplement or medicinal tisane. As an adaptogen, it works for immunity and stress, and only slightly as a fitness supplement. I like it, but I would not recommend it.

Flavors: Dirt, Earth, Ginger, Grass, Herbs, Medicinal

190 °F / 87 °C 7 min, 0 sec 6 OZ / 177 ML

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Amazing with the Canadian Ice Wine flavored cookies…..same with the ice wine tea. Otherwise, another malty Ceylon with a syrupy taste. I like it in the evening in the cold despite my inherent restlessness. Also, honey really pushes forward the syrupy nature of this tea. Again, my friends love it but I wouldn’t recommend this tea to every one on here. If you were looking for a decent bagged tea, though, I would say that this company would leave you with a more satisfied, full taste.

Flavors: Malt, Maple, Maple Syrup

195 °F / 90 °C 3 min, 15 sec 8 OZ / 236 ML

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Sometimes I prefer this one over the Ice Wine, other times I prefer the Ice Wine over this one. I need to add honey to this one, but I don’t add cream or sugar. Nice blueberry smell and taste with a champagne and malty background. Malty is honestly the best description for most of the Metropolitan teas. Again, this tea is very Canadian, or European influenced. I’d give it to a friend, but I don’t think I’d recommend it on here.

Flavors: Blueberry, Champagne, Malt

190 °F / 87 °C 3 min, 0 sec 8 OZ / 236 ML

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I really like this flavor. The sweet, lingering grape wine aroma and merlot color are aspects of this tea that makes me enjoy it so much. Most of the color is attributed to the dust fanning of the Ceylon, but the main leaves are pretty descent quality. To me, this would seem like a really European tea, which is no surprise considering Canada’s stronger ties to England and France. Cream and sugar are the bread and butter to this tea, and almost needs a cookie or biscotti for company. Honey also doesn’t go bad with the wine taste, but overwhelms the better malty qualities of the Ceylon. I have drank it without any cream or sweetener, but it’s only okay. It depends too much on sugar or honey to bring out the flavor. I would have probably rated it higher if it weren’t for that fact.

Like I’ve said with other bagged teas, this one is really best out of the bag in the first few weeks. During that time you’ll be having your after dinner wine and tea in the same cup. I’d recommend this almost to any guest I have over or any one of my friends (who steal a lot of it anyway). I’m not sure that I would recommend this one on this particular site though.

Flavors: Astringent, Cherry, Grapes, Malt, Red Wine, Sweet

190 °F / 87 °C 3 min, 0 sec 8 OZ / 236 ML

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Ok, and personally helps me. I don’t think that it will help everyone though.

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Lemon, mint and the green tea are the most dominant. Really gets me sleepy, but I prefer the original and tension tamer.

185 °F / 85 °C 2 min, 45 sec

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Sleepy time also really helps me. My favorite thing about it is the blackberry leaves.

Flavors: Blackberry, Herbaceous, Medicinal, Spearmint

190 °F / 87 °C 3 min, 0 sec 8 OZ / 236 ML

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Fundementally, Bengal spice is a chai with a carob base instead of a Ceylon or Assam. This is one of the few chais that I would drink, but I get this one on discount. It’s tastes like a cross between a dirty chai (tea with espresso) and a fireball. Emphasis on the fireball candy angle, the smell can be almost overwhelming. I think they over saturate the flavor of the tea, but I still drink it on it’s own or with cream or milk and sugar or honey. I’d give this to a friend who I know likes a strong fireball taste, but not to a tea drinker.

Flavors: Cinnamon, Espresso, Licorice, Vanilla

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

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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


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.


Michigan, USA

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