1583 Tasting Notes

I am doing some sipdowns to clear my stash. Since the invention of collagen creamer, I’ve given myself a justification for cream in sugar in my tea again. I still have the Earl Greys Evolvingness gave me, and begun with Davids Teas Organic Earl Grey. Standard with the right amount of earth, but it was a bit old and faded, so I combined it with the Earl of the Garden blend. I couldn’t find it on the database, but it’s the strawberry heavy one. Either way, great with cream and sugar. Definitely closer to 6 grams, 2 and a half min almost 3, cream, collagen powder, and teaspoon of organic sugar. Just the right of malt, heavy strawberry, light bergamot, lightly floral, syrupy sweet, lovely.


I have never heard of collagen creamer but I am definitely going to check our local supermarket!

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Sipdown, and sad about it. Tastes like a mango Chime candy. I already made order for newer teas. A little ashamed, but damn, those shipping prices…

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I went back on forth with this one. It’s either one of my top 10s right now, or one I only drink on occasion, but when I do, I treat it like a fueling tea rather than a luxurious one despite it’s hefty price tag. Because of it’s mix of Gaba and Reishi with green tea, it’s actually a good morning tea for me. The energy is brighter without spazzing me out or giving me a headache like a black tea would. The flavor profile of the rose, bergamot, and blackberry also feels great on my throat. Despite having a jar, I don’t think I’ve drank this as often as I expected because of it’s headiness, bordering on oily from the roses and bergamot.

So in terms of rating, it’s between an 87-93 for me. It can either be a little overpowering, or exactly what I need and my absolute favorite. Sagittarius is the only other one that I like over this one.

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Sipdown, and still good after 4 years. I threw the rest of the sample in my tumbler, brewed about 20 seconds, splashed it into my mug, then savored it…nectarine, rose, tannin, brown sugar, straw, malt, peanut, and dryness with a little astringency. I did another cup and downed it because it was a bit too malty, but good. I didn’t drink more and feel kinda bad about it, but I know how the tea tastes. Solid cup overall.

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I’m a moron. I used the same parameters in my Kyusu as I did with my first Nepal tea this morning, going more for less than 2 minutes with a very generous serving of leaves. It was over a heaping tablespoon, and I timed it by aroma and color. I poured some at 20 sec, sipped, waited about 40 ish seconds longer, than poured it. So I guess between 1 minute to 1 min 35 at most.

This time, I got the beer and hoppy flavors, but I got more tippy chocolate malt than I usually do. This is the first time I used my Kyusu for the leaves. Before, I’ve mostly used a metal strainer for a mug, or one of my gaiwans. The weather was also significantly different last winter. It’s been relatively warm in the 40s so far, being just cool enough to sweeten the tannins without taking them away.

Second steep closer to three minutes, and its still sweet and malty. Not too much chocolate or cocoa now, but more grapey. The Guinness and sweet potato vibes are still here.

It’ll be interesting to see if how much I change my mind on this one. I intended to swap it out because it sat around for too long, but now there’s a chance I’ll finish it quicker by using more leaves. I’ll still keep some around for sharing because I do think it stands out as a Nepal chinese style tea, but I might have to finish it while the weather is on this lukewarm border of cold. Otherwise, it’s been a generic malty black tea with some viscousness. Does anyone else notice a huge change of flavor due to climate for their black teas?

Flavors: Cocoa, Grapes, Honey, Hops, Malt, Smooth, Sweet Potatoes


oh no… don’t tell me the temp changes flavor of tea?!? Might explain why the dian hong I finished the other day was completely different than when I had it a couple weeks ago, because I thought I steeped it the same.

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I’ve had this tea for years, and am now just reviewing it. I had to remind myself I really don’t need more tea, and since I’m buying house, I have to actually go through my horde and manage my resources. I will still buy new tea, but I’m only going to pick teas that I know I really like as pure teas and some flavored ones from now on.

This tea is one of the ones I really liked from What-Cha, but I only drank it during warmer winter days or early spring. It would get pretty astringent during the summer months, so I would only have it every once in a while. I’m impressed it’s held up this well despite my neglect.

It’s a fruitier black tea that had a lot of similarities to white tea for me. It’s almost muscatel, but it’s more grapey and floral. I kept tasting apricot and geranium, with more herbal qualities that sometimes reminded me of sage. I guess that’s how the astringency of it hits me with the dry qualities that come up here and there. I’ve mostly done western and gong fu, but I slightly prefer a shorter western session of 2 minutes with a generous 2 teaspoons or less. I got more fruity qualities western than gong fu-gong fu was more herbaceous and floral. Sometimes, the astringency and bitterness would overwhelm me, so I’d have to take breaks from it. I think I could finish it off western easier, and might tumbler fuel it for work this week to sip it down.

Maybe I can save some for Leafhopper if she wants some.

Flavors: Apricot, Astringent, Citrus, Dry Leaves, Drying, Floral, Fruity, Geranium, Muscatel, Orange Blossom, Rose, Sage, Straw, White Grapes


I hope you meant “go THROUGH your horde” of tea and not THROWING tea away! If you need to rehome any tea, I’m open to trying anything, no matter how old it is…

Daylon R Thomas

Yes, it’s through.


Sorry, I just saw this note. I initially thought I’d reviewed this tea, but it was the Guranse Spring. It would be nice to try the summer harvest.

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I’ve had an unopened package of this for nearly a year. It’s softened some of the fruitier edges unfortunately, but it’s still excellent, floral, nutty, and buttery. I wish Spirit still carried this one and the bug bitten Dayuling. Those were steals.

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drank Azure by Chroma Tea
1583 tasting notes

I tumblered it on a rainy, foggy day after seeing some of Van Gogh’s original art at the Detroit Institute of arts. The silky incense and soothing chocolate malt of the oolong was insanely soothing, improving as it got some licorice flavor still sitting in the tumbler. I’m upping the rating. I’m determined to finish my other Derk teas since I now have the time to enjoy them before the break.

Flavors: Butter, Chocolate, Floral, Incense, Licorice, Malt, Sandalwood

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I’ve had this for three years….damn I still have over an oz left. I really wanted to like this one, but I was not in love and I actually didn’t like it. Young Mountain has some amazing teas, and this is the kind of tea that I usually like, but similar to my blacks, it’s too malty for me. The leaves are still gorgeous to look at after such a long time, and it still has a little bit of carob in the profile, but the flavor doesn’t stand out. Maybe I’m being too harsh? Maybe it’s too old?

Flavors: Cherry, Cherry Wood, Cocoa, Malt, Malty, Smooth, Tannic, Tea

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I tried again, shortening the time and…it’s still malty and bitter. I got heavy cocoa nibs in profile with a little bit more complexity, but that’s pretty much it. The malt was hitting me more. I’d be curious to see someone else’s opinion of this tea. It’s too dense for my preferences, and I didn’t rebrew it past steep 2. I still have a lot of it on hand, and I really want to get rid of it. Maybe I can cream and sugar this bad boy up to see if it works better that way.

Flavors: Bitter, Cocoa, Dark Bittersweet, Malt, Tannin

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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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