EnjoyingTea.com

This has red roobios and belgian chocolate flavor. I can see the ingredients. This smells mostly like roobios. I brewed this up. This tastes like roobios with a hint of chocolate. This is just ok to me. Not enough chocolate taste.

A wonderful, strong tea, good for writing.

Gaiwan, 195 F, 4 min steep. Not a bit grassy. Aroma and flavor of wood, nut, and a fruitiness like a Darjeeling — could this be the muscatel flavor? Somebody else try this and post your answer. Whatever it is, I love it! Plus a bonus: a colorful, gorgeous dry tea, so the visual aesthetic is there, too. Stalky (lots of stems) though. ’Tis “The Leaf, the Stem and me.”

The bergamot oil used in this white tea impressed my senses nicely. I find it an uplifting aroma. The white tea held its own, with a slight vegetal taste and notes of nut and meadow flowers. Cream & vanilla — not evident, at least not to my aging taste buds.

The earthiness of ginseng is prominent, and the slight milky taste is noticeable, too. It’s a definite change from my usual oolongs. I drink this for the added health benefits of ginseng.

Feels like you’re lost ina bergamot forest. Maybe too thick a forest for what I’m used to…

Second steep was way way better. I can taste the floural sweetness. When I think of Chinese tea, I think of this. It tastes like China to me, if that makes sense. I also learned that the fuzzys on the leaves weren’t mold but the leaves curling and turning silver. Silver tipped. This tea isn’t awesome. In fact, I’d go so far as to say I don’t care for it much.

Inspecting the leaves this morning I was very confused. They were extremely dry and around the edges was this strange fuzz I’d never seen before. I thought it might be mold. So I rinsed this tea twice before steeping it for about 50 seconds. I think I steeped it too long. It has a very tinny taste. A very subtle sweet floral aroma on the nose, but I don’t taste any of that, as it’s covered by the metallic tongue. Next steep I’ll try for only 30 seconds.

Good and pungent. Hitting me right where I need it this morning to wake up the senses and put me to work.

Sencha day. I feel meh about this one today. Perhaps because it’s up against the Sencha shot I had.

Surprisingly this is better than the Sencha I had the other day from Silk Roads…It has a fuller flavor, more grassier and stronger. I brewed this particular cup for about 30 seconds. I think the steep can go for even longer. I still would like to try more senchas. This one is good, but I know there’re way better ones out there.

Who would think a mixture like this could taste so good? Two black teas, two green teas, and blackcurrant extract. 5 min steep gave a lovely cup!

Heaping tsp tea, 10 oz water at 190F, 4 min yielded an enjoyably brisk, clear amber liquor. I don’t really notice the blackcurrant flavor, which is disappointing, and with milk and sugar, the green tea notes are lost. This calls for trying a whole cup without milk.

Resteep, 5 min. Turned out okay. The new thing in this cup is raw agave nectar, which is lower on the glycemic index than most sweeteners. It’s almost as sweet as honey, drop for drop, but it doesn’t alter the flavor of the tea, except to sweeten it. The amber and dark versions of agave nectar may have more of their own flavor, I suppose.

1.5 tsp leaves in 10 oz very hot water, 4 min, milk and a dab of sugar. The blackcurrant flavor is enjoyably subtle. It doesn’t taste strictly like a black tea or a green tea, or like oolong either. It has its own profile, with more black tea in the aroma and more green in the finish. I don’t know whether to puzzle or marvel over this. ;-)

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.

leaves smile and they wink,
twisting in their agony —
such is strength of tea

Brewed same as 1st cup, but imbibed without milk. Its luscious fruit and flower notes made the perfect accompaniment to some dark chocolate :D

This Darjeeling has golden tips and a peachy (literally, to my nose) fragrance. Used a heaping tsp in 10 oz boiling water, covered infuser, 4 min. Light golden amber liquor is pungent with scant bitterness. Today this cup got milk and sweetner, yielding a rich breakfast beverage.

Pale, rosy amber liquor, and I love the fragrance. This cup is astringent, but not bitter, so for a change I didn’t add milk, only a little brown sugar. Usually when drinking a Darjeeling, I have moments of wishing it was a rounder, maltier Assam-type, but this time, not so much.

2nd steep on these leaves, 10 min this time — probably too long. Still good flavor, although less aroma and a bit of astringency.

Love opening the package — makes me hungry for barbecue, or to once again be on a camping trip with my son. But back to the tea ….. a lovely golden liquor. This is only the 2nd tea of this type which I’ve tasted, but I can say it’s smoother than the first (or am I just developing the taste buds a bit?) Some folks report drinking this with milk and sweetener, but i’ll wait ’til next time to try that. This is going down good just as it is.