Tisane Information:
Leaf Type: Rooibos
Where to Buy: Just.Organic.Tea
Tisane Description:
Our blend of spring fruits and flowers combine the first pink roses, vibrant magenta hibiscus, blue and white cornflowers, and a sprinkling of blueberries, in a base of pure organic green rooibos. Tastes great hot or iced. Naturally caffeine free.
Learn more about this tea here.
Learn more about Just.Organic.Tea’s Kickstarter Fundraising Campaign here.
Taster’s Review:
I’ve never really made any big secret of the fact that I’m not a big fan of hibiscus in tisane blends. If it’s steeped too long, hibiscus can brew to a thick, syrupy liquid. If there’s too much hibiscus in a blend, the result can be a very tart beverage and I don’t care for drinks that make me pucker. So, I wasn’t all that excited to see hibiscus in this blend.
But, I brewed it with care and hoped that there wouldn’t be too much hibiscus in it. Having really enjoyed Just.Organic.Tea.’s Orange Spice Black Tea and appreciating their skillful blending of that tea, I hoped that just as much skill was put into the blending of this Just a Taste of Spring blend.
This is alright.
There are things that I like about it, and there are things that I’d change about it if I could. For example, I like the green rooibos in this. It adds a fresh, light flavor to the cup and the natural sweetness of the rooibos softens the tarty notes of the hibiscus.
There is a bit more hibiscus in this than I’d like there to be (but let’s face it, I’d rather there be no hibiscus in it). But on the plus side, it doesn’t have a thick, syrupy texture (I only steeped it for 6 minutes, which is probably one factor to the lighter texture).
I love the juicy blueberry taste to this. Sweet and a little tart – and the hibiscus does emphasize this tartness a bit – I like the blueberry flavor. I find myself wishing I could taste more of the rose. As it is, the hibiscus seems to mask the sweet floral notes and I am missing those.
Overall, it’s not a bad blend. It’s not my favorite, and as I said, there are things that I’d change about it if I could. I liked it alright … didn’t love it. On the other hand, my youngest daughter loved it! She’s a blueberry lover, and she loved the tart, tingly flavor of this tisane.
If you’re able to, please consider contributing to Just.Organic.Tea’s Fundraising Campaign on Kickstarter. With your help, this new tea company can get up and running!
Spring Fever Oolong Blend from Shanti Tea
Tea Information:
Leaf Type: Oolong
Where to Buy: Shanti Tea
Tea Description:
This tea blend features the lively taste of a bright green oolong with spring flavours including citrus, berries and a hint of fennel
Learn more about this tea here.
Taster’s Review:
This Spring Fever Oolong Blend from Shanti Tea is a lovely celebration of spring in a teacup. I have often said that my favorite season is autumn because I prefer the cooler weather (I find that hot teas just seem to taste better when it’s chilly outside), but after as many cold, wet days as we’ve had here in the Pacific Northwest (NorthWET) lately, I find myself longing for a little warmer weather. And the bright, sunny flavors in this tea seem to be expressing those desires for me.
The Oolong is smooth and silky, with a light buttery texture and a sweet, floral tone. The citrus and berry flavors complement the Oolong base nicely. The citrus brightens the cup with its sunny flavor, and the berry tastes sweet with just a hint of tart. The osmanthus enhances the natural peach-y notes of the Oolong, and I can taste that in the background too.
There’s a really lovely, warm undertone of fennel. It’s snappy and spicy but it doesn’t overpower the cup, instead, it offers a gently warm, spiced flavor that is pleasantly understated. The medley of flavors simply works. It’s a little warm and spicy, it’s a little sweet and juicy from the fruit notes, it’s soft and buttery from the Oolong with notes of flower in the distance. It’s a really beautiful harmony of complex notes.
And because this is an Oolong, that means that it’s good for at least a couple of infusions (if not more!) The second infusion was creamier than the first, the buttery notes of the Oolong are really coming through at this point. The fruit notes are more melded now, tasting like a hybrid fruit of citrus and berry rather than distinct, individual fruits. The fennel is not as pronounced in this cup, the warmth and licorice-y sweetness still lingers in the background but it’s a very soft flavor.
The third infusion proved to be still quite flavorful. I’m surprised that I’m still experiencing strong fruit notes of citrus and berry. As in the second cup, these two flavors are melded together to taste like a citrus-y berry fruit, but the fruit notes are still going strong. The Oolong is soft and smooth, not quite as creamy as the second but still offers a silky, luxurious texture. The fennel is more of an afterthought now, offering some warm background notes but it’s no longer an obvious note.
Overall, this was a very lovely flavored Oolong. Usually, an Oolong is quite delicious, flavorful and complex on its own (without the flavoring), but I liked the dimension the flavors added to this Spring Fever Oolong! Two thumbs up.
Fengqing Wild Tree Yesheng Raw Pu-erh Tea Cake 2013 from Teavivre
Tea Information:
Leaf Type: Pu-erh
Where to Buy: Teavivre
Tea Description:
This raw pu-erh cake is grown and produced in Fengqing, Yunnan, which is the origin place of DianHong black tea. This Wild Tree Yesheng Raw Pu-erh Cake is harvest in spring of 2013. Between March to May, after harvesting the fresh leaves, tea workers will process them: fixation, rolling, drying, sifting, and then store the leaves in carton boxes.
As the workers use iron pan for fixation, and roll the tea with their hands, the leaves do not have good looks as machine-made leaves. Yet regarding on quality, this Wild Tree Yesheng Pu-erh Cake is a green food from nature, in the mists and clouds on high mountains. It is a tea worth being in your collection list.
Learn more about this tea here.
Taster’s Review:
The dry leaf aroma of this 2013 Fengqing Wild Tree Yesheng Raw Pu-erh Tea Cake from Teavivre is almost non-existent. This surprised me, only because I’m used to Pu-erh having some aroma, but I didn’t smell much of anything when I smelled the dry leaf.
Conversely, the wet leaves have a strong vegetal scent to them that immediately made me think of peas. Granted, peas are not my favorite vegetable (that’s putting it mildly) and because of that, they are not a food that I’m smelling on a regular basis. But when I smelled these wet leaves, green peas is what came to mind.
For those of you who are like me: timid when it comes to Pu-erh tea because of that strong, earthy and sometimes fishy taste and smell, you can rest assured that you won’t experience that with this Pu-erh. This is a very young Pu-erh, and it tastes much more like a green tea to me than it does a Pu-erh.
It has a vegetal taste, but it’s a remarkably smooth vegetal note. It doesn’t have that “crisp” or “lively” sort of vegetative taste that you might experience with a typical green tea. Instead, this has a very mellow vegetative taste. It doesn’t taste grassy. It tastes like mild steamed vegetables: like spinach, perhaps, only milder and sweeter.
There is a buttery note to this too, something I don’t typically experience with a Pu-erh. So, imagine that aforementioned extra mild, sweet spinach, topped with mushrooms that have been lightly sauteed in butter and then topped with thinly sliced almonds … only the almonds are raw. It has that sort of creamy, buttery taste that you might experience with a raw almond.
Later infusions brought out more savory flavors to the vegetal tones. Notes of salt and seaweed were contrasted by some newly emerging fruity notes. The flavor becomes deeper and more complex with each new infusion.
I like in “wild tree” teas like this that I can almost taste the “wild” in them. There is a note to these teas that I don’t often find in the more conventional farm grown teas.
I would recommend this Pu-erh to those new to Pu-erh so that they can experience some “different” Pu-erh teas, as well as fans of green tea. It’s a really unique tea experience … one definitely worth trying.
Fengqing Raw Pu-erh Cake Tea 2006 from Teavivre
Tea Information:
Leaf Type: Pu-erh
Where to Buy: Teavivre
Tea Description:
This Raw Pu-erh Cake Teavivre choose is from the representative Pu-erh production area Fengqing. Fengqing is the original place of the world-wide famous Dian Hong Tea. And it is also a classic place of Yunnan Pu-erh. It is a place in Lingcang which is one of the four famous Pu-erh production areas. The taste of Fengqing Pu-erh is mellow and sweet, deeper than Pu-erh in other production area. And it usually has the flowery flavor of Dian Hong Tea.
This Raw Puerh Cake is special for the two seasons resource from the same Arbor Tea Trees. Some are picked on March which we called “Ming Qian” or “Chun Jian” leaves. This is the best tea leaves in Spring Tea because it contains more nutrition and tastes mellow. Some are picked on September which we called “Gu Hua” or “Paddy Flower”. This is the best leaves for Autumn Tea because the aroma is stronger lasting longer. The Autumn Tea (Paddy Flower Tea) also has special flower fragrance. This Raw Puerh Cake is made by the two kinds of tea resource which were carefully blended by certain proportion.
Learn more about this tea here.
Taster’s Review:
I know I’ve never made any secret about my first disappointing experiences with pu-erh but since those early days, I have learned the way to brew the tea for the best flavor and I find that I now enjoy an afternoon now and then sipping on pu-erh tea. And I’m really enjoying this Fengqing Raw Pu-erh Cake Tea 2006 from Teavivre.
The dry cake has an earthy scent to it, but I found the aroma to have more of a vegetal scent than an earthy one. But the reverse is true for the brewed tea: I’m finding the fragrance of the brewed liquid to smell more earthy than vegetative.
The flavor is both vegetative and earthy. The first infusion (following a 15 second rinse) tasted light and slightly dry. Earthy tones, yes, with hints of vegetation. It is quite mellow with a slight brine-like taste to it … I can almost taste a hint of salt, and I think that’s where I’m getting the aforementioned dryness from. Overall, I found my first cup to be lightly sweet and pleasant, with a mild, soothing taste.
I noticed more earthy notes begin to emerge with the second infusion, and a slight mushroom-y sort of flavor. The brine-y note from the first cup was no longer present, however, the dryness remained (although it was significantly less noticeable in this cup). Still mellow, the flavor deepened with this infusion, and it is still sweet and enjoyable.
With subsequent infusions, the earthy notes began to subside a little, making way for a more well-rounded flavor that I found to be both sweet and savory, with it leaning more toward the sweet than the savory.
I enjoyed the mild character of this tea. It was soothing and relaxing to sip, and especially nice after eating something spicy (wings!) … I found that it helped calm my belly after that meal. A very pleasing pu-erh!
2005 Lao Lin Cang Ancient Arbor Sheng Pu-erh Tea from Life in Teacup
Tea Information:
Leaf Type: Pu-erh
Where to Buy: Life in Teacup
Tea Description:
Production Year – 2005
Season – Spring
Production Region – Yunnan
Factory – Lao Lin Cang Tea Factory
Style – Sheng
Learn more about this tea here.
Taster’s Review:
The dry leaf aroma of this 2005 Lao Lin Cang Ancient Arbor Sheng Pu-erh Tea from Life in Teacup is a gentle, earthy scent. Generally, I find myself kind of put off by the strong earthy notes of Pu-erh but, this is such a subtle earth scent that I’m not finding it off-putting at all, and the sweet tones are very intriguing.
I steeped this the way I would typically steep a Pu-erh – in my gaiwan. I steeped the first infusion for 45 seconds (following a quick 15 second rinse), and the flavor was earthy and sweet, with a woodsy note to it that is sweet. There are hints of a fruit-like note to this as well. It’s a mellow tea with a pleasant sweetness. There is also a cleansing astringency to this that I don’t usually find in a pu-erh.
The second (1 minute) infusion delivered a flavor that is less earthy and more sweet. The woodsy note has developed and I am tasting more of the fruit taste now too. The finish is sweet and the aftertaste is clean.
The next two infusions, I noticed that the earthy tones began to develop, and these tones meld together with the fruit and woodsy notes, and are softened by the sweetness. Subsequent infusions, some of the earthiness begins to taper, and I find a nice balance of fruit and sweet wood tones.
Overall, a pleasant Sheng – mellow and relaxing. The sweetness of this one keeps me sipping!