T-Oolong

Taiwan Honey Black Tea by T-Oolongtea

I couldn’t find any instructions for steeping this tea, even on the internet (which seems to be the story of my life lately. I’d get frustrated if it weren’t so funny, and also a chance to have fun experimenting!) So I used two heaping teaspoons and about a cup of water that was a little below boiling temp, and steeped it for a few minutes until it looked good to drink! The liquid turned out a bit amber-ish but a bit on the brown/orange side. It gave off aromas of malt and sweet potato (Sweet potato is one of my favorite black Read More

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Black Third Flush (Autumn) Single Estate Darjeeling FTGFOP1 from Teabox

The scent of the dry tea leaves is bright and fresh with a richer, perhaps malty tinge. At first I was a little worried that my tea would end up tasting like a bale of orchard grass hay, but fortunately that didn’t turn out to be the case. I steeped the tea according to the steeping recommendations on the packet, although I may have been a bit generous with the leaves. The leaves are on the small side but not superfine or too small to be good quality. They’re third flush, or autumn harvested, which means the flavor is different because the Read More

Ganymede Matcha Tea Blend

Ganymede Matcha Tea Blend by MoongleamTeaShoppe

I wasn’t sure how to prepare this tea at first. It’s matcha, so you should be able to just put it in the hot water and shake/whisk it up, right? Well, no, because there are lumps in it as well. The green lumps (I thought they might just be matcha powder caked together that would come apart in the cup) turned out to be bits of citrus peel coated in matcha, which made me realize that there was less matcha in my cup than I at first thought, so I just went ahead and dumped the rest of the sample Read More

Aria Blend

Aria blend from The Jasmine Pearl Tea Co.

Immediately evident in the dry leaves are whole cloves and some seed pods that I thought at first were anise but, after looking at the ingredients, I decided must be fennel. The attractive-looking combination also includes bits of licorice and marshmallow root as well as orange peel and peppermint plus cinnamon and ginger. I used a heaping teaspoon of the tea leaves in a cup of water at approximately boiling temperature and then watched it steep for about the next four minutes. It smelled all nice and licorice-y while steeping and became a nice light yellow color, which reminded me Read More

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Firebird Chai by Wendigo

While sniffing this tea before steeping (what? Don’t tell me I’m the only one who does this) I can definitely pick up a big whiff of ginger in the dry leaves. The leaves are better-looking than average for chai; they also have more of a presence in the blend (as far as fragrance and so on) than some do. I also observed lots of chunks of other stuff (spices?) in there with the tea leaves. The curls of dried ginger were the most noticeable of these. (And also were quite impressive. Don’t most chais just have minced ginger or something? These Read More