296 Tasting Notes

78

Sip down!

From my Steepster select box! I drank this one at work yesterday. It was so slow because of the weather that I was waltzing around drinking it from a wine glass. Which, I have to say, is probably the best way to drink this, ‘champagne of teas’. I really liked the malty, dark berries and the smooth and rich mouthfeel. I haven’t had a Darjeeling in a while and it was a nice change of pace.

Flavors: Berries, Malt

Mikumofu

Haha, glad to know I’m not the only one who has drank tea from a wine glass before! Sometimes the occasion (or the tea) just calls for it :)

TheLastDodo

Yes! I love drinking things out of fancy glasses :P I guess this explains my teaware collection….

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77

Sipdown!

Followed their light roast with this dark roast in my yixing immediately. I liked how this one tasted exactly like a digestive, with some light floral scents lingering throughout. If you’ve never had one, it’s a crumbly tea biscuit that is similar to a graham cracker, but sweeter and more onto the buttery side. Strangely enough, I liked this one more than the light roast. Which is very unlike me.

Flavors: Floral, Graham Cracker, Mineral

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75

Sipdown!
I used this whole sample from my last Steepster select box in my 200ml yixing. It may have been a bit much because infusions 3-5 have been pretty strong. All in all it’s a decent 4seasons with it’s usual grassy floral-ness that you come to expect. It’s stronger in flavor and astringency than a tea from a higher mountain. Which works to my advantage because my yixing is fairly new and it still drinks up a lot of the flavors.

Flavors: Floral, Grass

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99

Oh my.

This is my third and final day testing my way through nannuoshan’s Tieguanyins. I am so glad that I save the best for last. This is the most interesting and complex tea I have drank in some time.
I used 3g of leaf in my 150ml gaiwan @ 90C. 30/30/45/45/60/60….
The dry leaf is so fragrant and rich. I was practically drooling on the loosely rolled, dark green leaves. They smelled like ripe summer fruits marinating in rum.
Steeping the leaves produces a happy medium between the roasted TGY and the lighter roast. It’s a honey colored liquor that is thick and soupy. There is a strong ripe peach flavor, as well as some graham cracker and blackberries and mineral notes. I am surprise at how boozy this tea tastes! I keep going, but the flavor does not stop.

Flavors: Alcohol, Brandy, Graham Cracker, Peach

Preparation
195 °F / 90 °C 0 min, 30 sec 3 g 5 OZ / 150 ML

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81

This is one of the samples I got from the lovely people at Wymm tea. I picked a random package to drink while dreading going out in the snow. This is the parcel that I snatched up. It smells like a steamy forest floor. Ooh, I am going to like this shou.

The Coca-Cola colored liquor is earthy, and slightly spicy sweet. Like cinnamon sugar. Although I have had far more interesting shou, I filled my craving for shou quite thoroughly. Thanks Tashi at Wymm! I can’t wait to see what these other grades bring to the table!

Flavors: Dirt, Earth, Sweet

Preparation
2 g 3 OZ / 100 ML
Haveteawilltravel

Please keep me posted on this company. I noticed their presence and I am curious as to how their pu-erh played out :) Its nice to see others have noticed this company.

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88

Day Two of the Tieguanyin taste tests! once again I used my 150ml gaiwan, 4g of leaf but with cooler water; at 90c.

this is my favorite style of Tiegyuanyin that I have tried. the leaves came alive and filled my gaiwan to bursting at the second steep. it has the texture of cream in my mouth. the liquor color is a bright and happy light straw yellow. the heady floral scent of rose is present at the forefront of the brew in the initial three steeps. After that, the floral note is present, but at the tail notes. just as pungent, but there is a green, rose stem-like quality to the body of each sip. it is like drinking an entire rose, head to toe. i mean this in the greatest way possible. Minus the thorns.

Flavors: Floral, Plant Stems, Rose

Preparation
4 g 5 OZ / 150 ML

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74

Oooh, I like how rich and smooth this tea is. It’s got that malty thing going on as well as a gingerbread/cocoa notes that I enjoy so much in my Chinese blacks. It’s a decent tea, and I am glad I got the Yunnan sampler pack from T@S. although I did enjoy this tea, it is not as good as my Fujians more. A great cup of tea to have while being grateful that I am indoors :P

Flavors: Baked Bread, Caramel, Cocoa, Malt

tea-sipper

Oh my gosh, I almost tried this one today too. haha.

TheLastDodo

Haha, get out of my tea-head!

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78

MMmmmm, I drank this one on a slow and snowy Sunday morning at work. It accompanied my waffle very well. The maple note was the forefront, followed by fluffy waffle (Belgium style) with a tiny bit of sweet nutty almond.
Yum! Next time perhaps I will add actual maple syrup to it :P

Flavors: Malt, Maple Syrup, Nutty

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87

Lovely sipdown! I made the best tea latte from this to diminish my stash. I will now proceed to give Grapefruit Crème Brulee a spin!

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47

This used to be my go to iced tea blend. I swear it was a fruit/herbal tisane until I read the description for this tea, long after I have finished the blend. I would use this tea, cold brewed as a liquid base to all my green smoothies. ahh, that was the stuff.
I don’t know if I would purchase this again, I have been finding even better iced blends to fiddle with.

Flavors: Fruit Punch

Preparation
Iced

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Profile

Bio

I dream in tea.

My name is Maddi. I like to take boiling hot showers and meditate in my closet. I think and talk about tea so much that it has become a punchline of sorts with my family and coworkers. Besides my unhealthy obsession with the drink that gives me life, I do yoga frequently, I make green smoothies out of any vegetables and fruit in the nearest vicinity, I am obsessed with Korean Dramas, I run as a form of moving meditation, and play video games with my easygoing and forgiving boyfriend. I used to cook for a living, and I almost always eat at least one waffle a day.

Favorite types of teas:
Aged Oolongs hold my heart. Sneaking their way in are Korean Greens. Roasted oolongs and I are not on speaking terms as of late. Black teas of all types, but especially Fujian and some Yunnan are nice indulgences more often than not. I know and love Japanese greens more than any kind, while Chinese greens bore me. Certain White teas thrill me, but most have me changing the channel. I love using my Yerba Mate gourd, we have become steadfast amigos. Puerh and I are still getting to know each other, and while sheng is playing hard to get, shou is there to hold my hand when no one is looking. I sometimes make my own functional herbal blends, and if there is a hell, it is filled with Rooibos. Above all else, direct – trade tea is my favorite.

LEAST Favorite Flavors/Flavorings
Hibscus
Lavender
Herbs, if they are out of place (I’m talking to you, thyme)
Strong Bergamot
Berries
Chocolate (added flavorings)
Cloves/strong cinnamon
Nuts

MOST Adored Flavor Profiles
Smokey
Floral
Coconut
Majority of chai
Caramel
Vanilla
Grassy/Vegetal
Earthy
Citrus
Stone fruit/melon

“Tea is naught but this:
First you heat the water.
Then you make the tea.
Then you drink it properly.
That is all you need to know.”
- Sen No Riyku

Location

Denver sometimes, Las Vegas some other times

Website

http://sororiteasisters.com/a...

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