Popular Tasting Notes

I clearly don’t have the delicate palate that the below reviewers have. I don’t taste the notes others do…never have, never will. My palate is pedestrian. But what I do have to say about this tea is this: It’s a lovely black tea. It doesn’t have any bitter notes. It has a certain clarity to its flavor while still being full-bodied and complex. It continues to taste good, even when it cools.

Having this style of tieguanyin was a mind blowing experience! The flavor was so much richer than over varieties of tieguanyin that I’ve tasted which yield more aroma then flavor. I enjoyed the buttery/cereal rich flavor

I N C R E D I B L E

The rose flavor really hits you in this one so if you aren’t a floral tea fan I would suggest skipping it, it pretty much overwhelms the green tea. I love that this is unsweetened, but it has a slightly bitter taste from the Ascorbic Acid. You’ll find that in pretty much any bottled tea, although I think it is more noticeable in this one.

This is probably one of my favorite bottled teas and I remember how shocked I was when I first saw it. I love rose tea! This one is rather hard to find around here, but I generally keep a couple of bottles in the cooler when we go on road trips. Now that I live up north is is absolutely impossible to find fresh brewed tea at the gas stations and I refuse to stop at McDonalds for tea (my only other option on my route down south.)

Nicely earthy and warm, with a cheerful oolong flavor.

Second steep—still nice and robust, but seems a touch sweeter.

as soon as I opened this it smelled just like I was cooking ginger snap cookies! And honestly, that’s the best way I can describe the flavor as well. The spice/flavor isn’t quite as strong as I’d like, but I added a bit of ginger and cinnamon of my own to remedy that, which helped out a lot. I haven’t tried it with milk yet, but I imagine it’d be pretty tasty!

I love chai so I am always up for trying new ones but unfortunately this one will not make it back on my to buy list. I want my Chais to have complex flavours of all the different spices but this one just tastes of Cinnamon and frankly that makes it a little boring.

Off-balance. Caramel pieces provided too much sweetness to contrast the natural rooibos flavour, creating a dulling aftertaste that one might get after putting too much maple syrup on a pancake and having the insides of your mouth stick together uncomfortably. Smells phenomenal but didn’t carry through post-steep. However, blend 1/2 and 1/2 with a standard vanilla rooibos and ICE, and this makes for a delicious alternative with no sweetener required.

Loved this one! It’s a favourite in my lab. I ordered a lot so I’m set for a while in case they discontinue it. It’s not just ‘tart’- it has a rhubarb flavour only rhubarb lovers would recognize.

I’ve yet to go crazy about this one like my friends do, and I think it’s just because I haven’t got it right yet. It does smell quite good and filling, but on the taste side it’s a little weak. Visually, it’s quite beautiful, though, and again it’s great to sniff. I’ll add more thoughts when I’ve tried it out more.

dry leaf smells like chocolate pudding, cacao powder, the edges of brownies, and warm pumpernickel rye crust

8 infusions gongfu

1
tastes of sugar cane, hot chocolate made with water, lactic finish
smells like fresh pastry made with yogurt and chocolate

2
tastes of chocolate pudding, green grape, cloves
smells like sweet lamb stew and carob

3
tastes of beef stew, malt, chocolate, bread crust
smell like the leaves of undergrowth in the sun, chocolate, honey dried salmon

4
tastes of carob, with a cinnamon sweetness, and a malty, lactic finish
smells like sweet toasted bread

5
tastes of applewood, carob, with light coffee notes

6
tastes of burnt toffee, carob, salmon fat, delicata squash skin, and sweet estuaries

7th and 8th infusions dissipate into malt and warm seabreeze