New Tasting Notes

3 cups – as is. Tremendous if steeped a little longer – that is if you like it stronger like me!

Nice flavor, great hot or over ice. Taste is similar to a mild Longjing and makes a great everyday tea. I buy it in bulk at Central Market and always keep some on hand.

I made a big batch of this to take to work today. After infusing the tea, I poured the warm mixture over fresh cut lemons and sugar and then put it in the fridge to cool, essentially make a tea-lemonade mix. I really enjoy this tea warm, but I believe the verbena and lemon will be even more refreshing cold.

Nice Keemun. It finish feels a bit watery in the back of the mouth, but is more potent up front. I wonder how it holds up under multiple brewings…

I’m really addicted to sencha at the moment so when I somehow happened to be going past the local tea shop this morning – no idea how that happened g – I ended up with a packet of this. This makes a typical sencha yellow-coloured brew, and you can really smell the strawberry and raspberry in it. The fruit taste isn’t overpowering, but somehow it does leave a fairly bitter aftertaste, even when making sure that the water is the right temperature for green tea.

This is my least favourite of the sencha blends I’ve tried recently. It’s not awful, but I’d much rather have a cup of Sencha Honey or Lime and Coconut than revisit this one.

Newcomers to oolong, try this one. I am never tempted to add anything but water. Fine oolongs are not costly when: 1st steep 3-4 min, 2nd 3-4 min, 3rd 5-6 min, 4th 6-7 min, 5th 8-10 min. New flavors at each stage. You need a large infuser, preferably one in which the leaves can be kept between uses. So far, no spoilage — boiling water kills microorganisms.

Prepped for cold brewing the night before, perfectly chilled from the frig.

Started off the Morning with 2 cups, and through the afternoon with 3 more cups. I’m gonna’ need another couple of boxes

4/23: Prepped in a Ceramic Infuser Cup. It was good, but I think I’m better off using a gaiwan or a teapot and controlling the water temperature better.

For 4/23: Changed up in the morning: Masala Chai, Heated Vanilla Soy milk, Cactus Honey.

4/22: Part of tea tasting. I used a gaiwain, serving/infuser pot, and four ceramic tasting cups.

For 4/22: A few friends came by for tea again, so I decided to do a full blown gong fu tasting and brought out my mini tea table, matching kettle and my Dragon tea set. Wasn’t quite the experience of taking tea with the Master, but is was good to spend time with friends.

For 4/22: Prepped in a Ceramic Infuser Cup. Ahhh, love the smell jasmine!!

Only Dragonwell I’ve had so I have nothing to compare it to, but I do like it.

I oversteeped this again. Ugg darn test day. Usually it is delicate and floral. Today it was bitter.

The leaves and petals are colorful, but I could wish the leaves were all of a similar size. Many were broken, and some had brown edges. The tea was a bit thin on our first brewing, but that could be our fault. The cherry aroma and flavors were very nice. It was the subtle addition that makes this worth drinking again.

This tastes just like you’d expect – the typical Adagio ceylon with a bit of mango flavor. Great for the warm weather today – I think I’ll have my next cup iced!

Another fine blend from 52teas. I really can taste the lemon with hints of spice. The spice is not overpowering which makes this a great tasting tea. The subtle hints of clove and cinnamon are wonderful plus the smooth lemon taste with premium green tea.

Wow is this a great tea. Smells just like fresh doublemint gum. The taste is even better than the chewing gum…love this both hot and iced. Really like the hint of lime with fresh mint and premium green tea.

A good “Ok, let’s stop mucking about, get back to work!” tea.

Another fine tea.

My first cup was excellent and I only steeped it for 2 and a half minutes at 175 degrees. I also have tried it iced and was pleasantly surprised of how fresh it tastes.