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I’ve had some Ceylon teas that I’ve really enjoyed in the past, particularly the first Ceylon I tried Ceylon Neeraja from Teavana. So that set the bar for most other Ceylon teas I’ve had.

I steeped this tea for two minutes and it seemed a bit too long. The tea came out a bit strong. Although I redeemed it by putting a teaspoon of milk in my cup. This tea takes milk very well. I love the smell. It has a sweet barky smell to it. I enjoy the malty taste but right now it’s just too strong. I have to make a new pot of this and either steep a smaller amount of tea or lower the time.

I don’t normally like rooibos teas. So according to me the rating I am giving this tea is good for a rooibos tea. I liked this tea but the vanilla was overpowering. Once I got past the vanilla it was enjoyable, smooth, and relaxing. I expected a fanning grade tea but got a better grade tea than most Taza teas that I’ve tried. Therefore the tea bags were larger. Tossed out the tea bag and then realized I should have tried for a second steeping.

This tea has a light earthy taste. There are notes of roasted brown rice or roasted barley, slightly reminiscent of genmaicha. This is a fantastic tea. It’s like a rollercoaster on the palate. At first it’s light, then comes the more bolder earthy taste, and lastly on the end is the slight sweet taste. Overall it’s a light oolong that’s good for multiple steepings. I steeped two teaspoons seven times. I probably won’t go over five or six times again.

This tea smells like intense oak campfire embers, as everyone clearly states. It tastes nearly exactly how it smells. I did not enjoy this tea. It was almost like drinking the remains of the embers of a forest fire. Slightly better with milk.

This tea was a light black. It was also very slightly sweet reminiscent of an Oolong yet with the distinctive Darjeeling taste. There was also a slight metallic taste. I was surprised that I liked the second flush more. There weren’t as many things to note in this tea.

I brewed this in a cast iron teapot. When I took the lid off to take the leaves out from steeping I saw the leaves had opened up significantly and were noticeably above the water. So next time I think I’ll brew it in a much more open way than a little strainer like a French press.
This tea surprised me. It’s backward from most other Oolong teas I’ve tried. It was sweet on the front end and on the later it was a woodsy russet floral taste, slightly bitter, yet sweet. It reminds me of the balance of a guava fruit without really tasting like a guava fruit.
After steeping the leaves really smelt grassy, like a Japaneses green.

The best Darjeeling tea I’ve had to date. I went to Temple Coffee and Tea in Sacramento and wasn’t sure if I should try the 1st flush Darjeeling or the 2nd. Sounds like a no brainer; go for the 1st, right? But I wanted to try to taste the muscatel note that it claims to have. So . . .
The first sip was so good. It was crisp and refreshing, lighter, and not astringent like other Darjeeling teas I’ve had. Now I finally understand why they call Darjeeling tea the champagne of tea. I just had to have a good one to understand it. Super good, I hope to add it to my cupboard.

The leaves are a green color. This tea is astringent and has a complex woodsy floral taste, a very floral taste. It’s slightly bitter yet has a punchy after taste that I can’t put my finger on. On the second steep it isn’t as bitter. I didn’t enjoy the third steep very much.

I don’t like most chai teas I drink, but this one was superb. I followed the “traditional” method of brewing this tea. I put 3 tablespoons of tea into tea bags (leaving it loose gave me a hassle) and then put the tea into a small pot and boiled water (1.5 cups) and milk (1 cup). It gave me two servings. After it reached a boil the milk started to foam I let it simmer for a few minutes. It was bitter, probably from sitting in the water and milk for so long, so I added sweetened condensed milk as a sweetener and really enjoyed it. It was better than any other chai latte I’ve ever had. I’m yet to try it as a plain tea. But I’ll try it and log that next.

By far one of my favorite teas! So good. Smooth, chestnutty taste, pan-roasted flavor, and good for multiple infusions. It’s suprisingly good for the second steep. Try it in a cast iron tea pot. It tastes even better in my cast iron teapot. Not sure if it’s from the cure or what, it just tastes better in cast iron. I’m almost out of this. It was on sale a few weeks back at Whole Foods. HIGHLY recommended.