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1196 Tasting Notes

75
drank White Mulberry by A C Perch's
1196 tasting notes

From the queue

This is… I bought it based on a post that Anna made. She greatly enjoys this blend and I (used to) greatly enjoy this company. (Current relationship is somewhat fraught) In the meantime, however, it has been discovered that Anna and I are not Taste Twins. In many ways, in fact, we’re pretty much Taste Opposites, so now I’m a little concerned about it which is why the tin has been gathering dust in the Yet To Try Box.

I have to say I don’t rightly know what mulberry taste like exactly. I’ve had some before, but not so many that I’m at all familiar with the flavour. This blend though is not just a mulberry flavoured white tea. It’s a white tea with supposedly mulberry. And a bunch of other fruits and flowers. The description merely mentions white tea, mulberry and papaya, but I have some rather large pieces of apple in my tin as well and there is at least two kinds of flowers in it.

It smells quite fruity and creamy-thick. It has a sort of tropical twinge to it, which must be due to the papaya, but that might just be that I don’t know what mulberry smells like and I am aware that it has papaya in it. I’ve had some of these white blends from ACP before and I’m pretty certain that it’s the same Bai Mu Dan base for this one as it was for the others. I’m getting that same nutty, courgette-y note from it. I used to greatly enjoy BMDs years ago, but these days I find them all together too courgette-y. This is a smaller problem when flavoured, though.

The flavour also strikes me as somewhat tropical, and the comments above with regard to the base still stands. Again, though, I’m handicapped by having the faintest clue what mulberry tastes like and whether it tastes anything at all like this.

It’s quite nice, but not something that I’m likely to fall head over heels for. It reminds me strongly of the two other white blends from ACP I’ve had, White Temple Blend and especially White Dream Tea. The latter had banana and melon while the former had papaya and… some other stuff, so you’d think it would remind me more of the former. It doesn’t though. Interestingly enough, I also rated White Temple a full 20 points higher than White Dream, but if ever I were to buy either of them again, it would more likely than not by the Dream.

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57
drank JavaVana Mate by Teavana
1196 tasting notes

From the queue

This one was also shared with me by MissB. I’ve had maté before, but not some that looked like this. The maté I’ve had was green but this is brown. I suppose this must be the roasted kind, yes? As I understand it, the flavour is supposed to be vastly different. The other matés I’ve had I’ve thought tasted a bit like pea pods and a vague sense of mint, as I recall, so I’m curious about this.

I’m a little concerned about the ‘Java’ bit of the name though. Java, that’s something to do with coffee (Except when it’s an island, of course) and I’ve mentioned before that I don’t really find any sort of mixture of tea and coffee to be a match made in Heaven. Rather the opposite in fact. Is this blend coffee related at all, I wonder? Is it supposed to be?

The aroma is strongly cocoa-y. It smells not like chocolate, but rather like those cacao shells that have been rather popular on the site recently. Cocoa is all I get from the leaf, so I’m still none the wiser regarding the maté. I confess the maté is really what I’m the most interested in with this blend.

After steeping, the aroma is strongly hot cocoa. So much so, in fact, that it quickly becomes a bit cloying. Sweet and cocoa-y, but more sugary than particularly rich. It’s like that hot cocoa powder mix that you stir into milk and then heat up to make hot chocolate, only as if it had been made with boiling water rather than hot milk. I can’t detect anything coffee-like in it, and I still honestly don’t know if I’m supposed to. I’m still being confused by the ‘Java’.

After cooling a bit, the aroma becomes less cloyingly hot cocoa and more mocca-y. This is where I finally get a whiff of something coffee-y. It’s not very much so, just a hint of it, and there being so little of it actually only serves to enhance the mocca-y impression.

The problem I’ve had with these cacao shells is that when steeped they taste so much like hot chocolate and feel so little like it. The lack of texture breaks the whole thing for me, and I just can’t reconcile the flavour of cacao with the watery substance. I’m brought in mind of these hot chocolate powders made with boiling water again and all I can then think of is to curse the lazy cheap-skate that couldn’t be brought to use warm milk!

Oh.

Oh dear.

While the aroma was a little reassuring on the coffee-front, the taste is not living up to this at all. Rather than something primarily cocoa-y as promised, I’m tasting something that can only described as borderline weak coffee. It doesn’t even have that mocca-y tendency that the aroma suggested. It’s just weak coffee with a bit of cocoa around it. I suppose if I were to look very hard for it, I could call it cocoa-y, but the coffee-y aspect is really dominating for me to such a degree that I couldn’t describe it as such in good conscience.

I suppose it’s a question of how things we don’t like tend to rather overshadow other things. A bit like how even a blend that only has a little bit of hibiscus in it will still have a metallic taste to me.

Is it the roasted maté that gives the coffee-y notes? I imagine it might be. I can sort of vaguely see the connection from here to the pea pods of the green stuff, and I’m also getting that minty aftertaste and mouthfeel from it.

I have to say this is not a blend for me. It seems fairly similar to the chocolate aire that Bonnie sent me, and which I’m currently drinking at work for which it is eminently suitable. It might grow on me if given the chance, but as it is I don’t particularly enjoy the aroma of it, and I don’t really enjoy the flavour either. It is, however, fairly drinkable if one isn’t paying too much attention. Therefore, this is what I shall do.

xhado123

This is one that grows on you. Yes, it’s intended to taste like coffee…

Angrboda

That’s where I think the easiest thing to do if you want to drink something that tastes like coffee is to buy some coffee… I don’t like coffee flavour in my tea. One of the worst things you can do to me tea-wise, second only to giving me something containing Dreaded Hibiscus, is give me tea brewed in a vessel that has previously been used for coffee. Bleh and bleh and triple bleh!

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66
drank Perfect Harmony by LuxBerry Tea
1196 tasting notes

From the queue (which is currently 23 pages and 30something posts)

I have ‘write a post for the Steepster queue’ on my todo list today. I wanted a cup of tea but wasn’t certain what I wanted specifically, so I did a lucky draw in the box of untried things. This is what I won.

It actually serves a dual purpose, because I’m trying to teach myself to also remember to have some of my non-black things, so it’s a new untried thing and it’s also my daily non-black blend. (The Sleepytime before bed doesn’t count here)

MissB shared this one with me, and I can’t say I’ve ever heard of the brand before. Interesting! It also has a lot of unknown things to me in it. I think I’ve had something with goji berries before, but I can’t recall what I thought they tasted like. I don’t think I’ve had eucalyptus in tea before, or dragon fruit either. (I get Cabin Pressure associations here; Arthur discovering that he’s allergic to dragon fruit. “GWAGON FWOO!” LOL!)

Apparently this is blended according to the principle of Feng Shui with five elements and five colours and stuff. I don’t know anything about that really. All I know is, it isn’t supposed to have hibiscus in it, but the brew still comes out a suspiciously pink colour.

This colour for me always bodes ill. It’s a very ominous sign indeed.

I’ve studied the ingredients list but I can’t determine what I think is responsible for it, but I expect it’s probably dragon fruit, as I recall those to be quite pink. I don’t think I’ve ever eaten one.

It smells like hot juice. I’m not sure if an aroma can be tart as such, but it smells like something that makes me expect tartness. This could of course also be due to the unfortunate associations I have with this particular colour. There’s also something in the aroma which is sort of leafy-spicy. No, not spicy. Herb-y, I think. Cooking herbs and fruit juice is what I’m getting here.

Alright, we can’t keep putting it off, even though the colour does frighten me a bit.

I know there aren’t any hibiscus in the blend but as it had the colour of hibiscus it’s difficult for me to not expect that tell-tale taste of blood that I get from even a small amount of hibiscus. Obviously I didn’t get that flavour, because there isn’t any, but even now after sipping, I still can’t feel entirely safe with this blend. That flavour and that colour together seems to be hard-wired into my brain.

I’m trying my very best not to let it distract me and focus on what I am actually tasting. Again, just like the aroma, I have to say cooking herbs and fruit juice. It’s very fruity this stuff, especially the apple. Apple, orange peel and lemon grass are the three primary things I can taste. Eucalyptus, something which has a very strong flavour in lozenges and similar, doesn’t seem to want to make an appearance at all. I still couldn’t tell you what I think of dragon fruit or goji berries either.

There’s a brief hint of something just when I swallow that reminds of the Sleepytime blends from Celestial Seasonings. I think that’s must be either blackberry leaf or nettle leaf, or likely a combination of the two.

This blend is far more pleasant than initial appearance made me believe, but I wouldn’t say it was anything particularly special to me.

MissB

I’m really glad you gave it a try! It’s likely the berries that made it so pinkish. It’s a Canadian company.

Angrboda

It’s good to know that there are other things than hibiscus that can create that SCARY colour so that all is not necessarily lost when it appears. I’ve noticed it with beetroot as well, although I have to say, I didn’t much like beetroot in my tea either.

Kat

I have an aversion to hibiscus, too. I think the description of the metallic nature of it as being like blood is apt. For me, it tastes overwhelmingly like a weed—like it’s not supposed to be consumed. And it overwhelms everything! I’m trying to warm up to it, but hibiscus and rose hips just don’t work for me.

With that said, it’s definitely not the dragon fruit that gives it the color. Dragon fruit are transparent and milky white inside the rind, which isn’t usually consumed. I can’t imagine it would translate to a strong color. I think it may be the berries? I don’t know what else it would be… Maybe the rinds of the dragon fruit, but they’re so waxy, and I don’t think they’d stain the brew…

I have a lot of trouble with herbal blends… It’s hard to find one that satisfies any sort of tea craving, since they don’t have tea…

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75

From the queue

I’m declaring Green Week. Or rather, Things That Aren’t Black Week. I’ve got a fair few of those sorts of blends, but I’m not very good at remembering to make them once in a while. So I’m going to try, for the next week, to have a cup of something non-black at least once a day for seven days. A fair few of them I’ve already posted about, so don’t expect seven posts on the topic, but I’ll try and remember the box of untried things as well.

This is a green tea that Auggy shared with me last summer. Back then she said it was getting a tad aged, but to use heavier leaf to compensate. The age thing definitely hasn’t improved since I’ve had it and not got around to it, but we’ll see how bad it’s got. Auggy is very fond of shincha and we tend, in general, to have a very similar taste in tea. We prefer the same sort of flavour profiles and the same sort of characteristics, so although I’m not a very big green tea drinker at all, I trust her judgment on this implicitly.

It still has a lot of aroma. It’s got that smell that makes me think ‘cat breath’. I don’t know why cat breath especially, because the cats don’t actually smell like that, but that’s just the thought I invariably get. It’s a viscous, sort of salty smell with a bit of sweetness to it as well. Quite freshly cut grass-y as well.

There’s a great deal of flavour in it too. It’s quite mineral-y and underneath that there is a lot of something. I’m sure you all know how it is. You know it tastes like something you know, but you just can’t identify it. I’m thinking something along the lines of spinach and asparagus after they’ve been briefly blanched.

It’s quite pleasant, and it definitely puts the myth that ‘green teas are all very delicate and subtle tasting’ to the grave. This is fairly strong stuff. It’s as strongly flavoured as a black tea. It’s just a different flavour. I can totally see why Auggy is fond of this, and my trust was once again well placed.

I know some people will shake their heads in wonder at why I would rate something that I know is no longer at it’s best. To those, let me remind you all of this. My score is based on my experience with it, not an attempt at judging quality. If a high quality tea doesn’t make me happy, it gets a low score. If a low quality tea makes me happy, it gets a high score. It’s as simple as that. Therefore I am scoring, becuase this made me quite happy.

Helena

All that matters is happiness :D

MissB

See, and reading this makes me happy. :)

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85
drank Pu-erh Brick Tea by Lahaha
1196 tasting notes

From the queue

This one came from Auggy a looong time ago now. In summer, actually. For the last couple of years we’ve exchanged a rather large parcel in summer but not during the rest of the year. I’ve already started planning what to put in mine next time. I’ve got some candidates in my drawers.

Anyway, this afternoon when we had both come home from work Husband requested something black and unflavoured and I asked if puerh was close enough to black for him. And it was. He was just in here a moment ago commenting that it was a nice cup.

It smells quite earthy and surprisingly sweet. A bit like warm dark syrup. That’s not actually very accurate for the sweet note but it’s sort of close enough. It’s got another aspect to it though, which I can’t quite put my finger on.

The flavour is mild and smooth. Probably not the most outstanding puerh flavour in the world, but it’s got all the right elements, I think. A smidge earthy, a bit malty, a touch of grain and a great deal of Just Tea. I’m greatly enjoying this flavour profile. Husband was rather less keen the second time we had it though.

__Morgana__

How is Auggy? Have you heard from her lately?

Angrboda

I’m in contact with her, yes. Not regularly as none of us are very good at answering emails in a timely fashion (months can go by) and frequently forget, but often enough. I follow her blog. :) They’re well. They moved house last year and have just finished building a new swimming pool in their garden. She does a lot of knitting. :)

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80
drank Keemun tea by coop
1196 tasting notes

From the queue

Husband needed a re-stocking of his Triple B chamomile bags. (Triple B = Before Bed Beverage) This then led to me finding myself in the tea section of the supermarket. Having moved, it’s a new supermarket. Same chain but larger, so they have a higher variety on some things. There was a thread on the discussion boards not too long ago about how it seemed like supermarkets seemed to be stocking a wider selection of loose leaf teas and of a generally higher quality than they did just a few years ago. Danish supermarkets seem to be moving into that trend as well these days, so I thought I’d have a gander. There were some really nice looking tins, unfortunately none of which containing anything I was interested in, so I was just about to move on when I spotted this on a shelf next to some Earl Grey of the same brand. These were standing a little back on the shelf compared to the EG (I imagine because someone took some before me), so they were easy to miss.

Excellent, I thought. It’s a type I’m rather fond of in general and it’s not so long ago that I was wishing I had some Keemun in the house. Therefore, yoink!

I have, however, upon coming home discovered two things about it. One suspicious and one slightly amusing.

The suspicious thing is the ingredients list which reads ‘Keemun tea (from China and Vietnam)’
This is not actually a Keemun tea. It’s a Keemun blend! Boo! Oh well. I suppose it’s still better than no Keemun at all.

The slightly amusing thing is the storage recommendation where it says to not pour it into a different container and that it keeps best in the bag. Like plock it does; it’s a paper bag! And it’s not even resealable in anyway. Not only is that impractical, it’s also not going to offer any protection against air or smell what so ever. LOL! Hand me a tin.

Now, blend or not, the leaves smell lovely. All wooden and leathery, slightly malty and with the faintest whiff of smoke. That, I have to admit, smells authentic enough. I expect this is probably mostly Keemun with enough Vietnamese filler to beef it up and make it cheaper. I didn’t exactly pay a fortune for this and there were 150 g in the bag.

After steeping it smells a bit thinner. Malty and grain-y, yes, and again the barest hint of smoke, but also rather a lot of just hot water. I would have liked a stronger, fuller aroma. This gets better as it cools to a drinkable temperature, but I would have liked it to be like that from the beginning.

The first few sips are indeed a wee bit thin in flavour and the fact that it’s a blend is really showing. It’s got the bone characteristics of a Keemun, a touch of smoke and some grainy notes and a bit of malt. But it’s thin. It’s stretched out and there’s very much an imitiation sort of feel to it. The vietnamese tea that it’s been stretched with is definitely playing a part here. It’s got some low-grown notes to it and I’m sort of getting the impression here of a relatively good quality Keemun stretched by a poorer quality Vietnamese which has roughly the same kind of flavour profile.

That just doesn’t work that way, though! Instead of something that makes me go ‘yay, Keemun!’ I’ve got something that makes me think ‘hm, good enough in a pinch’. If it hadn’t said Keemun on the bag, I wouldn’t have thought it had anything to do with Keemun at all apart from tasting relatively similar.

Again, it helps a bit as it cools and develops, but that’s just not good enough. It needs to be there sooner. Doesn’t lose that rough-around-the-edges imitation flavour, though. It’s not really a smooth tea, this.

I’m not completely disappointed, though. In itself it’s not at all a bad tea. I just don’t think it really does what it says on the box. On the other hand, it’s probably not aimed at people like me who are used to counting on teas that say Keemun on them actually being from Anhui and not Vietnam and who knows exactly what her Perfect Keemun should taste like. It’s probably aimed at people who are used to having bagged tea and once in a while gets a bag of loose for guests or sheer luxury. If I had still been one of these people and I had tasted this, I believe I would have been highly pleased with it. If I had been completely new at loose leaf, first venturing out into buying a higher quality leaf and I had tasted this, it would make me try more Keemun.

On that point, this is a highly succesful blend, I think. For the experienced loose-leaf drinker it’s not really special but perfectly drinkable, but it would make an excellent beginner’s tea.

I shall rate it as the blend it is, not as I would a pure Keemun, and put it here. If it had been a pure Keemun, I’d probably have knocked some 10 points or so off that.

CHAroma

Really interesting review. I love how you presented a positive outlook on a situation that was mildly disappointing.

Angrboda

I reckon for a supermarket tea it’s a step in the right direction. :)

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82

From the queue

Another instance of yes, that is actually what the blend is called. This is from my Christmas calendar, and the name amused me so much that I had to go on Fru P’s website and ask if I really had deciphered the writing on the bag correctly. I had.

Best name ever! :D (Although I will say that rather than morning cranky, I prefer the term morning quiet which in my opinion is far more accurate for the condition)

Also slightly worrisome.

The name in Danish is ‘Morgensur’. Sur. Cranky, but also sour. Tart. One of my least favourite things in the world to ruin tea with is often used to make something taste more tart. And occasionally green tea can be plenty sour on its own already.

I have to admit my hopes aren’t high on this one, but the hibiscus-y fears were rather put to rest there, but I’m still not really expecting to be keen on this one. Then again, I do like lemon-y, citrus-y things (bergamot excepted), so it might be that sort of citrus-y sourness. That would be totally fine with me. Could be grapefruit, perhaps. That would fit the ‘morning’ theme, even if the green base certainly doesn’t.

It definitely smells citrus-y. Lemon-y and also something else which I’m not certain is citrus. It’s a thick sort of sweet smell that rather reminds me of vanilla, but it can’t be vanilla. Trust me, if she had told me when I asked on Facebook that it had vanilla in it, I’d have remembered. She did tell me what was in it on Facebook and I may have to go and look it up. Perhaps some sort of berry?

It isn’t actually living up to its name here. Not really particularly sour or tart, but with a touch of a pleasant lemon-y, citrus-y sharpness. Not too little and more importantly, not too much. Again, there’s that smooth, sweet note that I can’t place. I don’t know what it is. I saw there were a few flowers in the leaf, so it might simply just be them affecting the texture and bringing out some natural base notes. I am, however, also getting a berry-y aftertaste.

Okay, it’s time to go back to Facebook and find out what she said was in it and attempt to not be distracted by Candy Crush or Pepper Panic on the way.

Turns out she said bergamot and mango! Bergamot? Really? It doesn’t taste like bergamot at all. Bergamot is a dusty grey sort of floral taste. This is more yellow and sharp. On the other hand, I have had EGs before that tasted more like lemon tea than anything else, so perhaps it has something to do with the level of flavouring and how this or that particular base responds to that. Mango, however, now that explains a lot. That’s the sweet and smooth note, I can see that now. Mango does have that sort of flavour, but it was so far from my thoughts that it never even occurred to me.

To my vast surprise I’m finding that I’m actually really enjoying this. Isn’t that just fab, when you find something great in something you expected to dislike!

On a name related note, I tend to translate these Danish names to the best of my abilities so that you other lot have some idea of what it is I’m drinking without having to do a lot of detective work first. I’ve noticed, though, that French names hardly ever get translated on here, so I’m wondering if it’s silly of me to do it. Would people prefer it if I kept the Danish names, I wonder? Am I just creating unnecessary potential confusion in the database if other Danish Steepsterites were to show up (Ha! Dream on, Ang)? I had a small discussion in a comment section of a different post about this, but it was well hidden and I am particularly interested in hearing what people who don’t understand Danish thinks about this. Opinions below or on a postcard please.

gmathis

I love the translations! Morning Cranky suits me perfectly. (And afternoon cranky, and late evening cranky, and when-the-cat-wakes-me-up-in-the-middle-of-the-night cranky…)

Terri HarpLady

Yeah, if anyone sees me before my morning journaling/yoga/taichi hour, or if I sleep in a little too long & don’t get to do them, the title of this tea is perfect.

Terri HarpLady

It’s also an interesting sounding blend!
Regarding translation, maybe you could have the Danish name with the translation in parenthesis, so we can have both?

TeaBrat

That is a great name!

Angrboda

Terri, yes Anna suggested that too as that what she normally does. I think it looks so clumsy, though. Don’t much like doing it that way. What I would really like is a way to have a space on the tea page for alternative names. Or perhaps something a bit like if you look something up on Wikipedia, you can sometimes get directed to a different article that covers that topic.

MissB

I’ve put, as Terri suggested, the original name in whatever language it was produced in, in brackets… some folks may search it by the original name.

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79
drank Se Chung by Mariage Frères
1196 tasting notes

From the queue

This is an oolong which Cteresa shared with me AGES ago. I don’t know anything at all about it because the description in the database is in French and nobody else has posted about it yet. I only a smattering of French words but I can make a qualified guess that it says that this tea resembles Tie Guan Yin in some way, but I’m stumped for the rest of it. I know ‘avec’ = ‘with’, but that doesn’t really get me very far.

The aroma is quite cocoa-y and wood-y, so at least at this point it doesn’t particularly remind of TGY at all.

It tastes a rather fruity and a little bit cocoay and a little bit woody. But mostly surprisingly fruity. Even now when it’s at a sort of lukewarm stage, it’s very fruity. I’m not sure which fruit exactly, but probably a kind of stone fruit, because this is generally the sort of fruit I find myself leaning towards when I don’t know what kind of fruit I think I’m tasting.

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36
drank Jamaican Rum by Darlene's Teaport
1196 tasting notes

From the queue

MissB shared a sample of this one with me in the parcel of vast amounts of samples that I received from her in December. I don’t much care for alcoholic drinks in general, so I’m hoping there won’t be that alcoholic note in it. I’ve tried one or two cocktail flavoured blends from 52teas that had that note of burning in the throat. It’s that very thing that I find unpleasant about strong alcohol. Husband, however, was quite interested when I asked him if he wanted a cup. I expect it to be more to his liking than mine.

It smells weird and sweet. I’m also rather reminded of dates and figs in the aroma. Not a good sign as I can’t abide dates. Peculiarly, though, it doesn’t smell unpleasant or making me wanting to not taste it. It actually only managed to make me curious. Bit like when I saw ‘baconnaise’ in the supermarket the other week. It sounded so odd that I had to try it. (Tastes like salt and smoked paprika, by the way, and not at all of bacon. I could stir some of that up myself I should think. With significantly less salt in it, preferably.

Tastes weird. I asked Husband whether or not he thought it tasted like rum, him having a much larger experience with rum than me. Having actually tasted it in his life without it being mixed in a generous amount of cola. He said he’d tried some American rum which had tasted very sweet and raisin-y and not nice at all.

I can recognise that description in this when I taste it. Kind of sweet and raisin-y/date-y/fig-y. It’s certainly ‘brown fruits-y’.

It’s quite strong in flavour, and I don’t know if it’s the flavouring or the base. It’s definitely some kind of sturdy base they’ve used for this.

I have to say, though, this is definitely not something for me.

OMGsrsly

Good to know about the baconnaise. :) It intrigues me (well, it and the bacon marmalade!) when I see it in the stores.

Angrboda

I’ve never heard of bacon marmalade! O.o It sounds… disgusting, frankly. There’s a limit to my curiosity. The baconnaise (if the one you’ve seen is the same one that I saw. Can’t remember the brand) doesn’t actually even have bacon in it at all. I was a little disappointed by that to be honest.

OMGsrsly

I just wish they would sell little pots of unusual things like that instead of 500ml jars. :)

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82

From the queue. I’ll do two a day for the next week. I’m currently writing posts faster than I can post them, even when posting daily. It’s all these boatloads of untried things, you see. I suppose I feel inspired these days.

Bonnie shared this one with me and I confess I’ve been gathering courage to try it. You see, this is a loose puerh with cacao hulls, some vanilla black and some roasted chicory root. Apparently they also do a version with vanilla rooibos, but Bonnie chose the one without for me.

It’s the chicory root that has me concerned. It started to concern me already when I first smelled it and discovered that rather than smelling like cocoa and puerh, it just smelled allround weird. Worrisome. The first thought that popped into my head was ‘thin coffee’. Now, I know some people enjoy having their tea coffee flavoured. I, however, am one of those people who feel those two things should be kept as far apart as possible. I mean, I like drinking tea, obviously, and I also occasionally greatly enjoy a caffe latte (or even on rare occasions a small cup of ordinary coffee with milk). Drinking one does not exclude the liking of the other at all. It’s the combination of the two that I find to be frankly disgusting. Coffee flavour has no business being in my tea and vice versa.

So you can see why I’m concerned, yes?

However, it was shared with me by someone who meant well and thought I would find it interesting, therefore I’m going to have a cup of it anyway. I sometimes take a long time to do it and sometimes I end up not even posting about it, but when people have shared something with me, I always try it, even though I don’t believe I’ll like it. It’s the polite thing to do and it’s also a practice that has given me more than a few very pleasant surprises. For example, it was cteresa sharing a fruit-flavoured rooibos with me that led me to discover under which circumstances I can actually really enjoy a rooibos after having gone for years believing I didn’t like any rooibos at all. Now I’ve got loads of fruit-flavoured rooiboses.

Besides, isn’t this really the purpose of swaps? Exploring the things you would never in your life have tried otherwise? See you later, comfort zone!

So here we go! Tea that smells like thin coffee. It’s the chicory root, of course, that gives the coffee-y impression, not real coffee. I believe I’ve had blends with chicory in them before. I’m almost certain I have. I have clear memories of having tried it in a blend, but I can’t remember which blend that might have been or what I thought of it. I don’t, however, remember it as being awful. I think I would have remembered something on the lowest end of the point scale. This gives me confidence.

After steeping it’s much more cocoa-y in the aroma. The chicory is still there, but it’s dampened significantly by the cocoa, and the primary impression I’m getting now is freshly baked brownies that has just come out of the oven 20 seconds ago. The good sort of brownies, baked with loads of high quality chocolate rather than cocoa powder. It makes me want to bake again! Haven’t baked anything at all since before Christmas, but there are still lots of biscuits left and those need to go first. (Also, I’ve got an ice cream project I want to try first, now that we’ve got a freezer that is larger than a match box)

More confidence!

I’m just about to taste it now and I’m actually not even scared of it even more.

Okay, the chicory is fairly distinct in the flavour with it’s coffee-ish notes, but not directly off-putting. Just… I could have lived without the chicory, really. It also rather messes with the cocoa, making it not actually taste much like cocoa but more like an enhancement for the chicory. It doesn’t help that cocoa or chocolate in tea rarely truly works for me because my brain expects a completely different consistency which the tea can’t deliver for obvious reason.

I can vaguely pick up some earthy notes of the puerh base, but these are most prominent in the aftertaste. In the sip itself, however, I’m surprised to find that it’s the vanilla black that is actually standing out more. It’s sweet and slightly creamy, and in a strange way managing to be vanilla with being very vanilla-y in flavour. I think it’s the other flavours in this that are messing with it.

Although I mentioned that I’ve learned to drink rooibos, and lots of it, in recent years, I find I’m glad Bonnie chose the one without rooibos for me. I think rooibos would have added unnecessary confusion to the mix, and vanilla alone in rooibos never really did it for me as much as vanilla + fruit does.

I’m a little ambivalent. I’m pleased with the puerh and the vanilla black, and would have enjoyed the cocoa more if not for the chicory. But I could also really live without the chicory. Or perhaps not even entirely without it, but just less of it.

I can’t decide what I actually think of this. I suspect it could grow on me, though, if I made sure to have it another couple of times in relatively quick succesion.

Later addition: I wound up taking the rest of this one with me to drink at work, for which it proved to be eminently suitable. I could easily have continued with this sort of work tea for a while. At about the same time my colleague brought a small tin of Kusmi’s spicy chocolate blend, which I found somewhat similar to this one. Rating is large based on how this tea has helped me through many many work days.

Sil

mmmmm this sounds yummy. I really need to order from lucky tea house!

Angrboda

It very much grew on me. Turns out that chicory is a thing that one can get used to. I’d still rather be without it, but it bothered me less after a while.

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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)
Goodreads: Angrboda
Livejournal: See website.
Dreamwidth: Ask her

Bio last updated February 2014

Location

Denmark

Website

http://angrboda.livejournal.com

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