1258 Tasting Notes

75

December 6th.

Yes, I have a slight delay here. Very slight. Only 12 hours. I didn’t have any of it yesterday because I was too tired and too hungry when we came home. Husband was working from home yesterday so we met up when I got out and got all or Danish Christmas shopping done. We were quite efficient, actually. We went in with only a vague idea of what to get anybody and finished in just under two hours. Well, I say finished, but there are only a couple of small bits still missing. Now there’s just some of the English Christmas shopping left to do, as some of it has been done online already and the rest of it will be done when we’re in England. No reason to travel with it. So no tea for me last night. I opted for dinner instead. And a bedtime cup of nearly herbal.

Anyway, here is a fruity green. Fruity greens, I must admit, tend to be by far my favourite kind of green tea. It’s not the same as with rooibos, where I don’t actually like it if it isn’t flavoured. I do like green tea on its own. I just can’t muster up much interest in it.

This one smells delightfully tropical. I can detect lots of pineapple, but it seems to be overpowering the strawberry a bit, probably because pineapple has such a sharp smell. I think I can find the berries underneath, but it’s much more soft diffuse, so I can’t be entirely certain.

It’s coming through a lot more in the flavour. It’s really the opposite way around here. LOADS of strawberry and here and there a sharp spike of pineapple. The base isn’t very noticeable, but I can tell that there’s a bit of vegetative green in there somewhere. This is very nice!

I seem to be on a lucky streak with this Christmas calendar!

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80

December 5th

I haven’t the foggiest what’s in this. It’s a black blend, so there’s black tea. There are some blue flowers in it and some white ones as well and it smells like orange and something sweet. Other than that, it could be anything!

Tasting it, it’s definitely orange or a citrus fruit very similar to orange. I still can’t work out what the sweet note is. I’m leaning towards vanilla, but I hesitate to say so because I’m so vanilla obsessed that sometimes I wonder if I’m actually seeing vanilla everywhere. Whether, as soon as I meet this sort of sweet note, I automatically associate it with vanilla rather than putting some real effort into working out what it is. So it may or may not be vanilla. If it isn’t vanilla, then my second guess might be something along the lines of cream, I think.

I can’t tell much about the base. I suspect it’s Chinese because of the complete absence of astringency of any sort, but all in all this is a very pleasant blend. Not one that really sets the imagination going, but one that you can just relax with without having to pay too much attention to it.

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87

December 4th.

Here’s another one that I feel interested in. I have no need for anymore flavoured rooibos, really, but if I did this would be the sort of flavour that I might choose.

It smells very strawberry jam-y. I can’t smell any cream, but I can smell loads and loads of strawberry jam. It smells very lovely. After steeping the rooibos comes through, making it equal strawberry jam and rooibos, and I feel like I can detect a whiff of cream as well, but not much. Mind you, cream isn’t really something that has a smell as such, is it?

The flavour is actually quite close to the smell of it. Half strawberry jam, half rooibos base. There’s a softness to it, which I suspect must be the cream addition. It’s hard to tell at this point because the tea hasn’t cooled down enough yet. I find it’s very difficult to taste stuff when it’s piping hot and often flavours develop further the colder the brew gets, so I’ll have to show a little more patience. Promising so far, though.

This one doesn’t actually change much in flavour when it cools, but I can now feel, rather than taste, the cream in it. It lends a certain softness which is difficult to define and I probably wouldn’t have identified it if I hadn’t known about it.

Another good one. I’ll be enjoying the rest of this, I think.

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90

December 3rd in my Christmas calendar.

This one made me go ooooh! when I saw what it was. I find the idea of this extremely attractive. I don’t drink a lot of green and even less white, but when I do it’s 99% flavoured stuff, so the base blend here doesn’t put me off at all.

The leaf smells lovely, all rhubarb-y and sweet and exciting. After steeping it smells mostly like rhubarb with only a smidge of vanilla. It gets that funny bubblegum smell. It’s a pink smell and feels rubbery. You’d think this would be a minus, but I think of it kind of like the Assam and cardboard thing, so it’s probably more like something I would find weird if it wasn’t there.

It doesn’t taste like bubblegum, though. Rhubarb is a flavour that goes surprisingly well with tea. I have a rhubarb flavoured black also from Fru P and I’d never seen that before, but I’ve seen it often in green teas. I’m getting a lot of green tea and rhubarb flavour from it, but not so much vanilla. I can only sort of find the vanilla as a side flavour. A hint of it here and there, and I would have liked it to be a lot stronger.

My wish is granted through patience however, because once the cup cools just a little bit more there’s a heavy and thick vanilla-y aftertaste. And this right here at this particular temperature, this is just wonderful!

yyz

sounds really good!

TheTeaFairy

Haha! I like the pink smell and rubbery feel description! People usually think I’m nuts when I I try to convince them on how a certain tea «feels» to me. To a non tea lover, it’s absolute rubbish, but I totally get it :-)
Never came across a vanilla-rhubarb combination, makes sense though, it must mellow down the tartness…sounds like a good mood lifter :-)

Ysaurella

I love rhubarb and vanilla together it reminds me my grandma ! I should try this one

JustJames

i have a rhubarb cream coming from tgteas out of germany….. can’t wait!

Angrboda

yyz, it is. Rhubarb goes surprisingly well with teas. :)

TheTeaFairy, I often feel silly when I write stuff like that. But I can’t describe it any other way, so in the interest of honesty… At least it’s entertaining. :)

Ysaurella, it does for me as well! My paternal gran would serve a fruit porridge of rhubarb and strawberry as a summer dessert. Cold, with some cold milk or cream poured on it.

JustJames, rhubarb and cream would undoubtedly be an excellent combination. See above mentioned dessert. :)

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39
drank Licorice by Fru P Kaffe & The
1258 tasting notes

December 2nd in my Fru P Christmas calender. After yesterday’s blend which was rather overwhelming in the licorice root department, I can’t say that I wasn’t a little disappointed by today’s tea when I saw what it was. I love licorice, but I tend to feel about it the same way Husband does about mint. I will happily eat it, but I don’t particularly wish to drink it.

Anise Attack! That’s what this blend might as well have been called. It smells more anise-y than licorice-y and I don’t count that a good thing at all. Anise may taste vaguely like licorice, but it has nothing to do with licorice otherwise. Licorice =/= anise. But that’s a rant for another day. I seem to recall I actually made that particular rant a couple of years ago.

Happily this is a black tea, unlike yesterday’s herbal blend, and as it turns out the base really manages to temper the flavouring here so I’m not getting licorice overload. I am however lacking the licorice root-y aftertaste and throat feeling, which brings us straight back to the anise problem.

Yeah, I’m not particularly keen on todays offering, but it seems to be vaguely drinkable.

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58
drank Cool Mint by Fru P Kaffe & The
1258 tasting notes

The first tea in my Christmas calendar! Obviously I’m posting this now instead of adding it to my queue. If I were to add it to the queue like normal, I’d end up writing it now and posting it in February, and I figured this was a little too topical for that sort of thing. So I’ve decided to skip the queue. I’ll just have to try and not forget about the queue in the meantime or those posts will get SERIOUSLY old before I get to them.

The information on the little bags is sparse. It just says a name and steeping suggestions and type. This one is a minty herbal. Husband don’t really care for minty teas, but he’s trying some this morning anyway, because of the possibility of creating a little air in his sinuses. His voice was threatening on going yesterday and this morning he’s discovered a whole new lower register.

Anyway! I haven’t the foggiest what all is in this stuff other than mint. I saw some lemon grass in it and some big brown chunks of… something.

I can definitely smell the lemon grass and surprisingly vaguely the mint. Then there’s this big smell of something which must be the big brown chunks. I think perhaps they’re dried apple.

When sipping I can taste primarily lemon grass and LOTS of surprise licorice! That should be good for Husband’s throat! I’ve been giving him chamomile with licorice root yesterday which is quite soothing for troublesome throats. There’s some mint in there somewhere but for a blend that is actually called ‘cool mint’ I would have suspected more of it. You can tell it’s there, though, from the way the mouth feels cold after sipping. I still don’t know about the maybe-apple. I can’t really identify it, so maybe it’s just a sort of filler flavour.

This should be very suitable for a bedtime blend, but I’m not going to run in and get more of it.

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94
drank Maple Pecan Oolong by Butiki Teas
1258 tasting notes

This is one that I asked specifically for when swapping with Scheherazade and I’m ever so pleased that she shared some with me. I’ve been very excited about this one. I tend to like nutty flavoured teas it seems. I had that hazelnut brittle that grew on me, and presently the almond flavoured tea that I have is very nice too. This isn’t something that I’ve really been conscious about before but nuts appear to attract me. This is rather strange, really, because I don’t much like eating nuts on their own. If they’re in food or cakes or something, I like them just fine. It’s a texture thing. A nut on its own feels to me like chewing on wood. And I never ever seem to be able to quite finish chewing. I have this same experience with raw carrot as well if it isn’t cut into smaller pieces.

And of course the maple did as well due to my well-known gravitation towards things that smell remotely like caramel.

(I think we can conclude here that, basically, I like sweeties.)

It smells very lovely of maple and also a good deal of nuts. It reminds me of hard caramel sweeties or brittle. Melted sugar. I’m a little concerned that it might be sickeningly sweet, but I believe the nuts might temper that.

Actually the very first flavour I get when sipping is that of the base oolong! It’s wood-y and roasted just how I prefer them. Following that is an even more wood-y flavour of nuts and then finally the maple on the aftertaste, mostly. I was expecting this to be totally the other way around. What a peculiar thing.

I thought I would enjoy it, and by being completely backwards it has actually managed to be even more enjoyable. What a lovely tea!

Courtney

I was also expecting the sweetness when I first came across this tea, but like you, I was surprised. Butiki always amazes me.

Angrboda

Yes, it was like there was an initial disappointment, followed by a ‘heeeey waitaminute!’ experience. :)

seule771

Might you than try: Pleine Lune by Mariage Frères as this is almond flavored tea and the Tea Fairy did a review of this tea and its a puzzler; having the two comparisons might be interesting…almond to me adds a grainy texture, yet drying effect when swallowed to the teas; and so how do others put it? Can tea be grainy/dry and sweet all at the same time? these descriptors have been used.

I must also remember that you are comparing oolong tea, and Pleine Lune is a black Tea with Muslin tasting bits.

Anyhow, just a suggestion that is all. Happy Teas!

CHAroma

I can never stop chewing raw carrots either. It’s a really horrible texture/sensation.

Angrboda

seule771, Ooh, good suggestion! That sounds just like something for me. I want to make an MF order one day (perhaps in Our New Life, as we call it, I may even get around to doing it). I’ll make sure to include some Pleine Lune. I think I understand what you mean by grainy texture. I’ve never consciously noticed it myself, but I found myself nodding when I read what you wrote. :)

CHAroma, I know. It’s like eating wood. And the strange thing is, it doesn’t actually taste bad at all, it’s just… really hard work. :p

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87

Someone on Steepster once described the spontaneous purchase of tea one doesn’t actually really need as a Bad Dog! moment. I can’t remember who it was. Was it you? Anyway, I had one the other day, stopping in at Fru P on the way home from work and making off with the last one of her tea sample Christmas calendars. She had been uncertain about whether or not it was a good idea and whether people would buy them, but they’re all sold out now. 24 samples in a basket which will be useful for other things afterwards. Has a good size for a bread basket, actually. Bad dog! :p

Here’s another one I received from Scheherazade. This one was one I had asked for and I’ve been looking forward to it, I think for obvious reasons.

I have noticed that the sweetness of vanilla frequently works very well on an Assam base. Some of my favourite vanilla teas have been Assam based (although I don’t believe the Perfect Vanilla is. Don’t know what that is, but I don’t think it’s Assam), and I don’t really see any reason why the same should not be the case with caramel. Both are sweet flavours. On top of that, I know from experience that these two flavours also go very well together, but for some reason it’s not really a combination I see very often. If it happens, it’s usually along with something else. A fruit or berry or some kind, but very very rarely on their own like this. If you want this combination, it seems you generally have to mix vanilla and caramel flavoured teas together yourself and hope that the bases of the two and the balance of flavouring in them match each other. I find this is more difficult than one would think. Often one tends to overpower the other.

But anyway! Here is a rare beast of a caramel and vanilla flavoured tea with nothing else in it. And on a promising base to boot.

Awwwww! We interrupt this post by telling you that Luna the Lap-Cat just came running through the kitchen, meowing like crazy, before jumping onto my lap where she’s now purring and impeding both typing and tea-tasting. Don’t know how I’m supposed to drink from my very full mug (I did a me) now without risking spilling on her… That’s how we know it’s getting colder; Luna seeking to spend as much time as possible in a warm lap. We now return you to your scheduled tea post.

The leaves in the little bag smells awesomely sweet of both vanilla and caramel. I can’t really tell about the base there, but they are very large leaves and a bit difficult to measure out. I have enough for two small pots, so there’s half of it left now. I did consider having it with Husband the other day instead of Jewelled Apple, but then realised that would take the whole sample and I selfishly decided it was probably too good for him anyway. After all, half the time the man just gulps his tea down and when you ask him what he thought of it he hasn’t got a clue. This generally means he liked it, because he usually notices when he doesn’t like it. He can drink a whole mug of hot tea, before mine has even cooled off to a sippable temperature.

After steeping, I try to put my nose closer to the mug without disturbing the cat. Probably looks like I’m attempting to do a tortoise impression. It rather reminds me of that toffee flavoured blend I had from LPdT, although that one had cocoa and not caramel. That one was awesome!

Now, if I can get my lips down to the mug, I can probably have a sip. Let me see…

Gosh! What a silly way to drink tea! It doesn’t exactly make it any easier when you are perfectly aware of how silly it is and start giggling. The things I put myself through to avoid spilling hot liquid on a kitty! Few more sips like this and it should be safe to lift the cup, though.

If the base didn’t come out in the aroma at all, it certainly does now. It has that sort of card-y note to it. This is a really peculiar sort of note. Auggy will understand what I mean perfectly, but try to imagine the taste of cardboard if cardboard tasted good. I know what you’re thinking now, but bear with me. When I first saw this note described this way I made this face O.o but the next time I had a cup of Assam, I know exactly what was meant by it. I’ve only ever really encountered it in Assams that I can remember, and not in all of them. The base also has a good deal of raisin-y notes to it, which is also something I tend to associate largely with Assams. I understand Darjeeling is supposed to have these grape-y, raisin-y, wine-y notes as well, but I’ve never really fully grasped that. It’s too difficult for me to get past all the grass to really notice them.

Anyway! The base shines through the flavouring quite clearly here. This is another one of those blends where the flavouring is somewhat subtle, but not something you have to sit there and search for, or, if you like that sort of thing, coax out with various additives. It hits that balance between base and flavouring that I like. In this case I was even able to pick up some characteristics of the base. A tea can totally have this balance without this being possible, strange as it sounds. I suppose it depends on what sort of base was used.

To me, this feels more caramel than vanilla, but I can tell the vanilla must be in there. Mostly because I know it is, granted, but I think caramel on its own when everything really clicks is a darker flavour than this cup is.

I know exactly what my Perfect Vanilla should taste like, and I’ve actually even managed to find it, and I know more or less what the Perfect Caramel should be like, but the Perfect Vanilla and Caramel? I’m not sure, actually. This cup has the balance that I like, but I’m not sure it’s perfect for me. I think I would like the flavours to be richer without being too much stronger, and I’m not even certain if this is at all possible. It doesn’t even make fully sense to me, having a bit of a ‘measuring elastic by the meter’ feel to it. It’s entirely possible that this balance that I’m so attracted to isn’t actually right for me at all with a combination like this. Much to my surprise, my Perfect Vanilla doesn’t really have that balance. It’s way too flavoured for that.

Overall, this is a very good cup indeed, and if I were to be offered more of it I would absolutely take advantage, yet I find myself a little ambivalent about it as well.

I think perhaps I’ve reached the point where I’ve started to over-think things a little.

keychange

I just wanted you to know that I know exactly what you mean about “it tastes like cardboard if cardboard were to taste good” because I feel the exact same way about David’s Tea’s Glitter and Gold (it tastes like actual glitter if eating real glitter tasted good). And it’s so true! so round of applause from me!

OMGsrsly

I love that description. Now I’m going to be looking at all my Assam teas with suspicion as I sip them. :) And Assams are pretty much my favourites!

CHAroma

Hahaha, my husband is the same way!

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73

I felt like having a cup of green this afternoon, so I made a small pot of this one that Auggy has shared with me. It was Husband’s choice. Once again we were amused by how well-travelled this tea is. English company all the way from the US. :D

The leaf smells very EG-y and I didn’t really pick up much of the base tea at all. I’m not surprised at that. I find it’s often the case with flavoured tea that isn’t black or to some extent oolong (depending on the type of oolong) that the flavouring drowns the smell of the tea. I have learned, however, that this does not really have to be something to cause concern. After steeping, it smells much more green and EG in balance with each other.

I’ve always had a bit of difficulty with the whole EG Green concept because bergamot is a strong flavour in itself so I’ve never really understood how the mixture with something more delicate could possibly work. It just never fails to surprise me when it does. The bergamot in this is actually relatively mild (for bergamot) and it does make me feel like I’m drinking green tea rather than hot water with dusty bergamot in it, which is always my worry with these things.

I don’t really drink much in the way of green tea and when I do buy one it’s usually because it’s flavoured with something that sounds really nice. Earl Grey has just never really been in that category for me, so although this is nice enough, it’s not something I would go out and buy for myself.

NofarS

Whitards Black Early Grey is too strongly flavoured with bergamot for my liking. I’m glad to read that they held back a bit with the flavouring on this one.

Angrboda

Yes, I wasn’t super-keen on that one either, in as much as EG generally isn’t a favourite flavour at all. Auggy also sent me a sample of their Afternoon EG though which Husband in particular finds delightful.

Bonnie

CONGRATULATIONS ON 1100 REVIEW’S…YOU SHOULD HAVE A TEA NAMED AFTER YOU! ANGRBODA TEA!

Angrboda

Good lord, is it that many? I’ve stopped paying attention to that, really. Instead I’ve recently discovered that my post about the Bai Lin from Teavivre is up to 51 likes. The mind, it boggles! O.o

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48

This isn’t actually really a tea. At all. It consists of tiny bits of hazelnut, (very bitter, very dry) chocolate bits and dried black currant. That is all. There’s no leaf what so ever of any kind in sight here. Mrs P told me to brew it up as though it was a chai, which I thought sounded reasonable, but once I actually wanted to do so, I was in doubt.

When she says ‘like a chai’ what does she actually mean? Some people prefer chais without milk, after all, and there are probably several hundred different recipes for brewing it in a saucepan on the hob.

I’m not used to chai at all, so I haven’t even got a preferred method.

What to do, what to do? Improvise. I’ve got a mug and some milk and some water and a kettle and a microwave. Half a mug of milk, nuked in microwave to a suitable temperature. Mixture in a filter bag into milk and topped up with boiling water.

So far so good. Except the paper filter wasn’t really working for me so I tore that up and just dumped the mixture straight out into the cup. After all, it’s made out of three perfectly edible things and there’s no reason to act like a wuss when I could just as well eat the stuff as it was. (Wouldn’t recommend eating it right out of the tin, though.)

Then, because I thought the milk ought to take at least a little colour from the chocolate bits, I added a little more mixture to the cup. Very systematic brewing method this!

I had rather imagined that the chocolate would melt but that seems to not be the case. The milk is still far more white than brown, but I’ve tasted it and it does indeed taste like chocolate and hazelnuts.

For something with such a very dry and bitter chocolate in it, and I know this because I tasted some, it’s ridiculously sweet. I think it must be the hazelnuts that does it. The black currant might as well not be there at all, but they taste awesome when chewed with a bit of the chocolate.

I don’t really know what to make of this. It smells great and it tastes lovely, but… It isn’t tea, and unlike the majority of herbal concoctions out there, doesn’t really feel like something that can be drunk as such. Although she said brew it like a chai, it doesn’t feel chai-y at all either. We’re closer to a hot chocolate category with this, and I do happen to possess a couple of different hot chocolate powders. I’m going to try and use some of this in that and see what happens. I suspect that would be great on an epic scale.

Barbara

It sounds like quite an adventure… :-).

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Bio

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)
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Bio last updated February 2014

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