1298 Tasting Notes

drank Peppermint by Unknown
1298 tasting notes

I don’t really care much for mint flavours on their own. My colleagues drink this mint/liquorice root concoction that they claim is delicious. I disagree. You don’t even get the two flavours at the same time. First it’s minty mint and then the liquorice root doesn’t come through until you swallow, which to me seems like trying to have two different sorts of tisanes at the same time. Like they couldn’t decide if they wanted one or the other. But that’s not what I’m having now so I’ll shut up about it.

As mentioned I don’t really care much for mint. I have it so I can mix it into other stuff.

But then, on days like these where I’ve apparently eaten something or other that I shouldn’t have, it’s the only sort of tea or approximation of tea* that I can stomach. The very idea of anything else, even my normal favourites just make me go bleeeeargh!

So I’m having plain peppermint infusion now. I’m not enjoying it really, but it’s the only thing I want.

*Herbal infusions are of course NOT tea. Herbal infusions never HAVE been tea. Herbal infusions never WILL be tea. Herbal infusions have never even as much as seen a tea bush and are therefore no more tea than cocoa is coffee.


I feel the same way about mint, but I have a tin of spearmint for those days where my stomach can’t handle full on tea and then I usually mix it with a cream-flavored black. Mint is more medicinal than happy.


I reserve my Moroccan Mint for when I’m feeling frazzled and need to hit the refresh button. Or the wake-up button. Or hit both buttons frantically until I break the machine and then go cry in the corner. It’s not for everyone, though.

Cynthia Carter

Mint by itself is kind of a one-hit wonder. Try mixing it with a green or black tea. You’ll still get a heady hit of freshness, but the tea will add a satisfying complexity.


Licorice root is better for coughs and sore throats I find, although apparently it’ll coat and soothe irritated digestive systems aswell.

Have you tried mixing in camomile with your peppermint?


Aug3zimm & Cynthia Carter: I’ll save those suggestions for later, when I’m feeling better. At the moment I can’t have tea primarily because I think my stomach would revolt against me, and secondarily because when I’m sick it just doesn’t taste good.

Takgoti: I’ve never had Moroccan Mint, but it pops up everywhere regularly. Maybe I should get around to trying it one of these days.

Jillian: I don’t have an chamomile at the moment, otherwise I’d totally try that. I’ve used liquorice root successfully before with sore throats, though. It might have been somewhat placebo, but as long as it works I don’t care if it’s psychosomatic or not. Just a small bit of parted lengthwise liquorice root in the cup, boiling water on and in combination with strepsils. That totally works.

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drank Hazelnut by Adagio Teas
1298 tasting notes

Yes, it’s me again with a word of advice. Don’t carry a full teapot seconds after you put lotion on your hands. Wasted a good deal of this when the handle slipped through my fingers leaving a very warm teapot in the pouring position.

Anyway, since the raspberry wasn’t all that autumny and I put half of it in the fridge for later, I found something else. Nuts. That’s very autumny, although this particular tea is sweet enough to probably be more of a dessert tea.

Doesn’t matter though. Not when my main reason for choosing this particular one right now admittedly had little to do with autumny-ness and much to do with lack-of-cake-in-the-flat-ness…

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drank Raspberry by Adagio Teas
1298 tasting notes

I’m having it now in spite of it hardly being a particularly autumny tea, simply because I found the tin in my tea cabinet and realised I’d quite forgotten I had it.

I see I’ve reviewed this one before and theorised that it might benefit from a little bit of sugar. So we’ll try it with a little bit of sugar this time.

Before, I said I could easily find the raspberry in the aroma of the dry leaves, but not really in the actual tea. I still agree with myself on that. I can find something nice and fruity, but not something directly recognisable as raspberry.

Trying it with a little cane sugar, but not too much, is nice and sweet and enhances the fruityness. It just doesn’t make it any more raspberry-ish.

Another tea that would be very nice on ice though, so since I made a small pot, I’ll drink this cup now and pour the other one on ice for later.

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drank Vanilla by Adagio Teas
1298 tasting notes

but with a twist!

Following yesterday’s chocolate chili fail, I got lots of suggestions for stuff to try instead.

Vanilla with a bit of peppermint was one of them.

I’d never have thought of this combination on my own, in spite, bizzarely, of having a pack of very nice chewing gum with this exact combination in my bag right now. I’d just never considered ‘translating’ it to tea.

It is, in tea, very nice! Both vanilla and peppermint have a natural sweetness, and their flavours surprisingly suit each other, making the tea sort of sweet but not.

I suspect it’s a combination that would also work very well on ice.


Adagio’s foxtrot does the vanilla-peppermint thing with rooibos, so you’re definitely onto something. I salute your experimentation!


The person who suggested the combination to me mentioned rooibos also, so that might actually have been the one they ‘learned’ it from. Not that I know, of course, but I could imagine. I’m not really a big fan of rooibos myself though, so I’ll just stick to the black. :)

I ♥ NewYorkCiTEA

This blend sounds super yum. I’ll have to try it when I have the ingredients on hand.

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drank Chocolate by Adagio Teas
1298 tasting notes

but with a twist!

I’m f-f-f-f-f-freezing! So I wanted a tea with a warming sort of flavour. You know chocolate with chili in it, right?

So I had this chocolate tea and I had this here chili powder and I thought, “hmmmmm…. Self, it’s worth a try.”

I made a small strong pot of chocolate tea and added half a teaspoon of chili, stirred and steeped.

The result was… this very red sort of tea, seriously it’s almost as red as a pu-ehr. It smells like a spicy spaghetti sauce and the flavour has gone really sweet in an unpleasant sort of way, with the hotness of the chili scratching my esophagus all the way down.

It’s not very pleasant and it’s not even warming. It’s not impossible that I used too much chili, but I don’t really feel inclined to experiment further with this.

I’m not going to drink the rest of the pot, but at least I’ve learned something. That in itself is a good thing, right?


Well the Aztecs drank it that way, but then again a people who loved bloody human sacrifices might not be the best thing to compare yourself against. ;)

Maybe something a bit milder like cinnamon would work instead.


I don’t much care for cinnamon in tea, but I’ve had good experiences with adding other things to this, like for example a smidge of mint tisane.
Elsewhere I was also suggested to try it with cayenne instead of chili since a lot of commercial chili powder is actually a spice mix, and sure enough mine was! So I’m guessing there were several factors that made it a bad experience.

I have soooo many ideas for variations on this tea though!


Now you’ve got me eyeing my Chocolate Chip tea from Adagio in a speculative manner. I afraid of wasting it though since it’s only a sample tin and it’s almost gone.

I think if you started off by adding less chilli (say 1/4 tsp) and slowly work your way up in amount it might turn out better tasting. Ginger might be another warming spice you could add instead. If you’ve ever eaten chocolate-covered ginger you’ll know how good they taste together.


Yeah, I think that might be a tad too much. I suggest using cayenne pepper instead. (AND ONLY A TINY SPRINKLE.)


Jillian: I don’t much care for ginger at all, so that’s not really something I’d ever consider.
I’m not sure it would work with Chocolate Chip…? How is it different from just the chocolate variation? I’m sort of thinking of cookies. :p

Tabby: I’ve had lots of people suggest cayenne, so I’ve filed that away for future experiments. If eventually I decide I dare. ;)
I’ve also had suggestions of ground pepper, so I’m currently looking into what sort of teas they use that with. I suspect not every tea would be able to carry pepper very well.


I’ve never tried the plain chocolate one, but from the description the only difference is the absence of tiny, dark-chocolate chips in the tea. The chips melt in the hot water and it makes the tea extra cocao-y, mmmmmm. Actually I think I’ll make myself of a cup right now. :D

As for the ginger, I’m just sugesting what I remember of the ‘warming’ herbs and spices that are used in eastern medicine.

I ♥ NewYorkCiTEA

I think the Cayenne chili (pepper) powder (or any hot chili pepper powder) will work. I’ve used it in hot cocoa to make spiced cocoa. I’ve also used ginger powder (and mint extract and vanilla extract). Use very little and work your way up. Since I do not think steeping will make any difference, you should be able to stir it in before drinking and add more as needed. I do not think black pepper would taste good.

Also, dried herbs and seasonings are about three times stronger than fresh. Chili powder, in America at least, tends to always be the stuff you’d season chili with (as your was) and not hot pepper (chili) powder.

I look forward to hearing about your future experiments and I love your avatar.

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drank House Blend by Den Lille Tebutik
1298 tasting notes

This is what I’m drinking at work at the moment. Currently they’re messing with the ceiling and the ventilation system so it’s impossible to work. In the meantime I figured I could go and talk about this tea.

It’s the house blend of a small local tea shop near where I live. It consists of Panyong, Keemun and Yunnan black tea with mallow flowers and is supposedly without or low in tannins.

I’ve had a sample of this ages ago which I liked but never bought more of. I’m pretty certain it didn’t have the mallow flowers then, but I can’t really be certain. (actually I think I might have an ancient review of it somewhere, but I don’t have access to it at the moment)

It’s a pleasant blend with a nice floral but not too much so aroma. It’s a good work-tea and I imagine it would be quite nice with a bit of milk as well as without. I don’t really agree with the no tannins, though. I feel like I’m definitely picking up some tannins in this.

However, I learned a few weeks ago that it’s not a particularly good tea for brewing in the morning and bringing on the train in the travelling mug. For some reason there I didn’t like it much at all. I expect it was too much of it at one time since this is not necessarily a tea where you have to drink gallons.

One, maybe two cups is pleasant, but enough.

(I hope this is getting a green thumbs up sign. When I move the cursor away from the icon it turns into the red thumbs down… It’s supposed to be a green one for liking it!)

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drank Apricot by Adagio Teas
1298 tasting notes

This seemed like an autumny sort of tea. It’s a clear, but cold day here in Denmark, I got out of work early and I currently have the coldest fingers south of the polar circle! I thought this was the closest thing I had to something that would fit the weather and season.

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drank Raspberry Oolong by A C Perch's
1298 tasting notes

I’ve already reviewed this tea earlier and I’m having some now because it’s bloody cold around these parts tonight!

I just wanted to say: Comments! Comments on Steepster! YAY! tosses confetti

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drank Earl Grey Green by Pickwick
1298 tasting notes

this would be the sort of tea I get at my parents’ house unless I bring my own. Teabags of comparatively okay quality. I haven’t in teh past been all that impressed with the green teas of this brand, but I can think of stuff that are significantly worse quality.

I’ve never had a green earl grey before and I’m not really sure what to expect. It’s steeping right now so I haven’t tasted it yet.

It doesn’t really smell at all like earl grey as I know it, but I can definitely pick up the citrus.

Tastewise it’s a bit of an O.o experience. I could have sworn I picked up a hint of chamomile! It’s drinkable, sure, but I don’t think it’s a flavour I’m feeling inclined to go seeking out. There is of course the possibility that it has become perfumed by other teas as it came from a variety sampler pack.

It’s just that I have a very fixed idea when I think ‘earl grey’. And this is not it. This isn’t even remotely anything I consider earl grey-ish.

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I don’t really like rooibos. But my throat hurts and real tea tastes weird. I’m drinking this sweetened with a bit of honey which is good for the throat and also helps mask the flavour a bit.

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Ang lives with Husband and two kitties, Charm and Luna, in a house not too far from Århus. Apart from drinking tea, she enjoys baking, especially biscuits, reading and jigsaw puzzles. She has recently acquired an interest in cross-stitch and started a rather large project. It remains to be seen whether she has actually bitten off more than she can chew…

Ang prefers black teas and the darker sorts of oolongs. She has to be in the mood for green and white, and she enjoys, but knows little to nothing about, pu-erh.

Her preferences with black teas are the Chinese ones, particularly from Fujian, but also Keemun and just about anything smoky. She occasionally enjoys Yunnans but they’re not favourites. She has taken some time to research Ceylon teas, complete with reference map, and has recently developed some interest in teas from Africa.

She is sceptical about Indian blacks as she generally finds them too astringent and too easy to get wrong. She doesn’t really care for Darjeelings at all. Very high-grown teas are often not favoured.

She likes flavoured teas as well, particularly fruit flavoured ones, but also had an obsession with finding the Perfect Vanilla Flavoured Black and can happily report that this reclusive beast has been spotted in a local teashop near where she works. Any and all vanilla flavoured teas are still highly attractive to her, though. Also nuts and caramel or toffee. Not so much chocolate. It’s a texture thing.

However, she thinks Earl Grey is generally kind of boring. Cinnamon and ginger are also not really a hit, and she’s not very fond of chais. Evil hibiscus is evil. Even in small amounts, and yes, Ang can usually detect hibiscus, mostly by way of the metallic flavour of blood it has.

Ang is not super impressed with rooibos or honeybush on their own. She doesn’t care for either, really, but when they are flavoured, they go usually go down a treat.

Ang used to have a Standard Panel of teas that she tried to always have on hand. She put a lot of thought into defining it and decided what should go on it. It was a great idea on paper, but in practise has been discovered to not really work as well.

Ang tries her best to make a post on Steepster several times a week. She tends to write her posts in advance in a word doc (The Queue) and posting from there. This, she feels, helps her to maintain regularity and stops her from making five posts in three days and then going three weeks without posting anything at all.

Angrboda is almost always open to swapping. Just ask her. Due to the nature of the queue, however, and the fact that it’s some 24 pages long at the moment, it may take a good while from she receives your parcel and until she actually posts about it.

The Formalities

Contact Angrboda by email: [email protected]
Contact Ang on IM on Google chat

Find Ang on…
Steam: Iarnvidia (Or Angrboda. She changed her display name and now is not certain which one to search for. She uses the same picture though, so she is easily recognised)
Goodreads: Angrboda
Livejournal: See website.
Dreamwidth: Ask her

Bio last updated February 2014





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