1327 Tasting Notes

drank Fujian X by Unknown
1327 tasting notes

This one came from Fleurdelily and in a fairly large amount too. I actually had some trouble working out what it was, because the wrappings are all in Chinese and I think it came from Ebay or similar. I had to ask Fleurdelily for some more details and I also had a thread up on the boards asking people to help me read Chinese. Fleurdelily had originally bought it as being a Lapsang Souchong, and with the help from the nice people who could read some Chinese for me, it was determined that more likely than not what we’ve got here is some kind of unsmoked Lapsang Souchong. It’s definitely Fujian, though, because I got that much from the wrapper.

Mostly though, I’ve been thinking about it as ‘Fujian X’ which what I’ve called it here.

I’ve actually had it loads of times by now, and I’ve nearly used up all the little portion pouches, but that doesn’t necessarily mean that I’m any closer to actually being able to write down a proper analysis of it. You see, we’ve mostly had it under circumstances where I just wasn’t paying that much attention to it. It’s that kind of tea really. I tried to when I started writing this post, but then it ended up turning into tea and homemade biscuits on the sofa with some Top Gear on the telly. (We’ve actually today, after having lived here for about one and a half years now, finally managed to have a proper look at which channels we’ve got and arrange them in an easy to find fashion! We’re not really big television-watchers, us. More dvd and blu-ray people. But maybe it’ll help now that we know what our options are. After all, we ARE paying for it.)

So yeah, that shot yet another attempt at proper tasting out of the water.

The overall impression I keep getting from this, though, is ‘Default Fujian’. It has all the qualities that I love about Fujian blacks. Kinda malty, but not too much, and a bit of fruityness to it, along with a grainy and cocoa-y note. I can’t seem to focus on giving it any real attention, but I have been enjoying it immensely.

It’s just the right sort of tea for having while settling in with something. Perhaps it doesn’t really need anything more than that.

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drank Chamomile by Stash Tea Company
1327 tasting notes

Have: Headache.
Will swap for: New supply of Orange Puerh from Nothing But Tea

This is a backlog from a few days ago, actually. Not the headache, but the following. I received this bag from Fleurdelily and it’s been hanging around since then, because I don’t actually care much for chamomile at all, really. We do keep a blend around with chamomile and licorice root, but that’s purely for therapeutic reasons. It tastes vile, but it’s wonderfully soothing when one is ill.

So that’s why I had my trepidations about this one. Part of me thought I ought to wait until next time I got ill, because if chamomile is the sort of thing to drink under such circumstances, then surely I couldn’t give it a proper go if I was feeling well.

But then the other day as I was doing something or other in the bathroom, I just suddenly had this chamomile craving. It was like I could actually smell it. The time was right, I reckoned. Besides, I had just had a couple of days of feeling generally wonky, so my terms of unwellness were met too.

I made me a cup and took it with me to bed to read. I’ve done that a lot, lately, actually. Gone to bed early with a cup to read before bedtime. I was expecting to be able to drink maybe half because of the inherent vileness of chamomile, but I actually ended up drinking the whole thing.

The aforementioned vile concoction is loose leaf, whereas this one is bagged, and believe that is what made the difference. The bag just gave a milder sort of chamomile flavour than the loose stuff, probably for the very same mechanisms that loose is otherwise generally preferable over bags. In the particular case, however, the opposite worked to my advantage.

Yeah, I think I’ll drink the other bag I was given as well, although I will wait to see if I get that craving again, because that was definitely also a large factor in my experience here. Without it, I don’t know that this would have worked for me as relatively well as it did.


Love it: “the inherent vileness of chamomile”… I so hear you. And I keep trying to like it.


When I was younger I would actually drink chamomile for pleasure. I liked it then, and totally didn’t understand most people’s ‘only when ill’ attitude. I thought it was really nice with a bit of liquid honey as well. Then… I don’t know when or how it happened. My tongue just completely turned around on chamomile. Now I can barely stand the stuff. It’s a bit of a shame, really. It feels a bit like I’ve lost something.

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drank Butterbeer by 52teas
1327 tasting notes

This is turning into an old song, but here’s another one that I was highly sceptical of. Yes, I’m a Harry Potter fan too, but even while reading the books no amount of mentions of butterbeer made me want to try it. I don’t like beer at all (foul stuff) and I don’t like things that aren’t butter to have a strong butter-y flavour. I couldn’t even seek refuge in the Danish translation of the books because a) the translation is rather shaky in places and b) the Danish translator has chosen to translate it as ginger beer, which… ew, I don’t like that either. So no, I can’t claim that I’m in any way looking forward to drinking something that I imagine will taste like a combination of beer and liquid butter.

The dry leaf smells sort of like rubber. It’s that rootbeer-y smell that does it. I’ve only had rootbeer once in my life and at that time I wasn’t really certain whether I liked it or not, but was leaning in the direction of ‘acquired taste’. It was that rubbery note that broke it for me, as I recall. Well. It’s better than my initial thought of what it might be, I suppose.

After steeping the rubbery smell is still there, but it’s changed in character to something that smells a bit like Jenka chewing gum. (Has that ever even been available outside of Scandinavia at all?)

Flavourwise, yeah, I’m getting a lot of what I recall of the root beer, and also a certain degree of butter. The whole thing has a brownish, sort of murky flavour and it’s really kind of indescribable apart from that.

At least it doesn’t taste like beer. That would have been right horrid.

As it is though, it’s definitely not something for me. Sorry, I can’t drink this. It’s not working for me at all.


I had a very similar experience with this tea and I ended up trading the rest of it away. Still it’s nice to see that I’m not the only one that didn’t like it, the ratings are rather impressive. Maybe we just both dislike chicory?


more for the rest of us :D


Jenka isn’t anywhere in NA I don’t think. So glad I passed on this.


Incendiare, it doesn’t seem to be around here anymore either. I remember it from when I was a child (there was also one called Shake which was licorice flavoured and another one that I can’t for the life of me recall)


Kitty, it’s not impossible. I don’t think I’ve ever had chicory before in a way where I could say what that specifically tasted like. I ended up having to make something else to wash it down with.

Helena, you’re welcome to it. :)

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drank afternoon by Tregothnan
1327 tasting notes

This one came to me from Fleurdelily who embarrassingly STILL has not received a return parcel. However, I shall be going to the post office with one later today. It’s all packed up, just needs sending. I may be slow, but I get there in the end.

I’ve never had anything from this brand before, and the fact that it’s grown in Europe makes it highly interesting to me, even if it is just an old fashioned tea bag. It’s not quite afternoon yet, but it was the one that struck me as most interesting right now out of the bags that I had. Given my activities in the kitchen at the moment, I don’t currently have access to a pot, so it was a bagged tea or nothing. Easy choice then, because I really do need something calming. Right now as I’m writing this, Husband is doing his very best to end the Age of Frugality, so I’m feeling all nervous too and can’t do plock all about it.

The aroma strikes me as Assam-y. There’s that note to it, the one that is sort of like wet cardboard, and a fair amount of malty notes. A really good Assam, in my experience, also tends to have a strong note of raisins to it, but I’m not getting anything of that sort from this. But then again it isn’t actually Assam at all, is it. It’s just what it mostly reminds me of. That all sounds well and good but that’s not the whole picture. There is a certain quality to this that reminds me quite strongly of melted parafine, a smell which I have become highly familiar with due to working with melted parafine wax on a regular basis, and that smell of a candle which has just been blown out. These are not things I can say I’m at all pleased to find in a cup of tea so that does pull it down a bit.

The flavour is quite strong and again comes with a reminder of Assam with a dark malty note and a smidge of wet cardboard. No candles here, however. The whole thing tastes kind of dark, not quite black, grey. There are still no raisin notes to be found, and the end note is just ever so slightly borderline bitter. I suspect Husband’s sister would enjoy this one immensely because she likes her builder’s brew. Preferably so strong that if it steeps for just a split second more, it would be capable of climbing out of the cup and running away. (Taking tea that she made is always a gamble. She doesn’t always remember to pour for others before steeping the leaves completely into oblivion) I do suspect that this is a tea that would let her steep to her heart’s content without running out of steam before she thought it was done.

For me, however, at a rather more controlled strength, I find that something seems to be missing. Those Assam-y notes that I found are there, and they’re good and strong but it feels like they’re only making up the shell of the flavour and something in the middle is just… not there. Emptyness. Nothing.

As strange as it sounds to say that it’s a black tea with lots of strength to it but no body, that’s exactly what he have here. I never would have thought that was even possible. Still, for someone, like for example Husband’s sister, who are merely looking for a generic hot cup of tea without paying too much attention to it otherwise, I’m sure this would go down well. For me? Well… not so much.

Now, the funny thing is that when I looked up what was actually in this blend (I always try to do this AFTER I’ve made my guesses), it turns out that it’s a blend of Darjeeling and their own leaf grown in Cornwall. No Assam anywhere in sigth and the only thing in common with Assam at all is that Darjeeling is also an Indian tea. For me Darjeeling tends to have a fairly easily recognisable flavour, but bizarrely I’m going none of that here. I suspect it’s the Cornwall leaf that has altered it. I can vaguely see where the Darj is in the flavour now that I know it’s there, but I can’t actually pick any of it out.

A strange phenomenon this. Interesting, yes. But flavour-wise rather meh.


That took me by surprise – tea gardens in Cornwall?! But after all, they’re just another camellia, and there are plenty of those in UK gardens. I don’t think Cornwall goes higher than a few hundred metres, though, and I had it in my mind that you had to have a fair amount of altitude to grow decent leaves. I’ve probably got that wrong, though.

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drank Orange Swirl by Sterling Tea
1327 tasting notes

Last time we had this I thought it tasted most of all like celery, which is not something I enjoy. Husband disagreed vehemently with this assessment and told me I was ‘smoking rocks’.

Then I forgot all about it.

Fast forward to tonight where I made it again in a wish to use up the leaf, and I was completely unaware that I had actually disliked it until I went to remove it from the cupboard and eaw the other post. It made me laugh so I reminded Husband.

A little while later he came in and demanded to know what I had done. Now he’s apparently getting the celery flavour and I’m all vindicated.



Why is it always the orange teas? I swear, everyone’s low reviews of orange teas make me scared to ever try an orange tea.


As a matter of fact I possess an orange pu erh which is pretty much heavenly. Don’t give up, the awesome ones are out there.

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Hey, look at me posting AGAIN!

Last time I posted about this one, I mentioned why I had bought it, but I couldn’t really rate it then because I had botched the preparation of it so severely that it was impossible for me to unmask how it was supposed to have been. On top of that, what I did get out of it then was sufficiently discouraging that I haven’t really touched it in the meantime.

You see, in a far too strong brewing, it exhibited some very Darjeeling-y notes. And I just don’t really care for Darjeeling much. It’s too grass-y and spicy.

I do greatly enjoy my other Ceylon black, though, so I suspect that the initial difference between this tea and the Galle might very well have something to do with how high or low grown it is. The Galle is as I recall relatively low grown, where as this one is high grown. Or… Well, I suppose it could also be on different ends of the country. What do I know?

Either way it is very clear to me that in order to properly explore Ceylons, I’m going to need a map of Sri Lanka.

Anyway, I’ve tried this again today because I really need to do something about this here box of teas I have yet to post about taking up space on my desk. Also, I just had this sort of Ceylon-y feeling.

This time I have carefully measured the leaf and timed the steeping. Hopefully I haven’t botched it again.

What is that smell? I know it’s familiar. I’m sure I know what it is. I just don’t know what it is! Wood-y, but not really. Leather-y, but not really. Grass-y, but not really. Fruity, but not really. Malty, but not really. The more I try to decipher this, the more I fear the answer is really just this. It’s tea. Default tea.

I can’t write that in a Steepster post! “It smells like tea.” Well, duh!

At least the dry leaf is easier. That’s definitely leather-y and wood-y and with a smidge of something sharp.

Seeking the advice of Luna the Cat isn’t very helpful as she seems to think that both the dry and steeped aroma of this tea is right foul and has actually punished me by vacating my lap.

But apart from it not having a single solitary interesting note to it, the aroma of this tea is quite nice. If the flavour lives up to this, even by just being ‘default tea’, then I’ll be happy. Happy and forever mystified by the fact that this stuff is so highly regarded.

Unfortunately the Darjeeling-y nature that I mentioned before is still here and was not a result of a botched steeping after all. It’s that intial grass-y note followed by a somewhat sour aftertaste that gets me. If the people who hold this up as the Perfect Uva Tea are the same sort of people who go around naming Darjeeling the Champagne of Tea then I can’t really say I’m surprised.

Me, I disagree. On either count actually. If ever there was a true Champagne of Tea I can assure you, it would be grown in China. More specifically in the south-eastern corner of China. Even more specifically in Fujian. (And it would probably be called something like ‘Tan Yang’ too. wink ) To be honest, I find Champagne somewhat overrated as well, actually. It’s nice as a celebratory drink or for New Year’s Eve, but apart from that I could happily live without it. Then again, I don’t really much like any alcoholic drinks at all, so my opinions on this should be taken with a grain of salt.

But I digress.

Where was I? Oh yes, Darjeeling-esque flavour. While this Uva does have that Darjeeling-y camouflage, it’s still better than a real Darjeeling. It’s not just all grass and spice and sour aftertastes. While there are those too, it lacks some of the astringency that Darjeeling tends to display. It’s not completely free of it, but it feels much less in this Uva than it does in the average Darjeeling. That is definitely a point in favour of the Uva.

It also seems to have more body. It’s still a pretty mild and delicate tea, but it carries itself with a little more oomph and with a willingness to show a bit of teeth.

Until such time as my taste in tea changes again and I find myself once more gravitating towards India and Darjeeling, I don’t think I would buy this again, but now that I have, I think we can manage to give it legs to walk on.

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drank Lapsang Souchong by A C Perch's
1327 tasting notes

Lapsang souchong in the house!

Oh yes! I don’t even know the last time we had an LS in the house, but it has definitely been quite a while. A looooong time. So when I was buying tea for the boss and me at work anyway, I decided to stock up since it was from the same shop. Husband agreed with my assessment that this was a necessity and therefore not a frivolous purchase. So 200g of LS and 200g of two other favourite fruity teas. That should last us a while, and I’m sure you will all agree with me that this was hardly excessive. Nothing new, only old favourites. Unfortunately we are still living in the Age of Frugality. (Although there are good omens regarding the Age of Frivolity at the moment. Well. Better omens than before, anyway. We’re keeping everything crossed here.)

So I’m having the first cup of my Perfect LS in a longer time than I can remember. It’s like an old friend come home and it beats the Lapsang Bohea Husband and I drank at the meeting with Roughage yesterday by several horse lengths. Not that there was anything wrong with that one. It just wasn’t this one.

Actually, while we were there, Husband asked me what the difference was between a lapsang souchong and a lapsang bohea. My initial reply was something along the lines of, “uuuuuhh…”

Eventually I came up with an educated guess that it probably had something to do with the leaf grade as I know souchong refers to the rougher older leaves on the bush. I figured it was possible that the bohea would have been made using younger leaves.

Turns out I was completely wrong in my guess, but the basis for it wasn’t far off.

Regular old LS does use the older leaves (unless otherwise stated, of course), but bohea refers to the Wuyi mountains where the type originates. For this reason lapsang bohea is often more expensive because the growing area is so small and the demand is growing.

So while many do consider bohea superior to any old lapsang (and it probably is too), it’s not really anything to do with leaf grade as such.

So there you see, Steepsterites! The sort of trouble you can get yourself into when you think you’re smart.


Oh, I love Lapsang!

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drank Boo-Berry Cotton Candy by 52teas
1327 tasting notes

It has come to my attention that I’ve been quiet here recently. Well the last week or so was super busy in this household with various out-and-about stuff. On top of that we’re being very frugal with our leaves and have got really good at resteeping a lot as opposed to giving in to the temptation for something else. So I thought it was time for one of these teas from the Christmas box.

This one had me a little sceptical because of the lack of success for me with the first candy floss one. This one has fruit as well, though, which did help a bit. However, I’m still not getting anything that really says ‘candy floss’ to me. I’m just getting something generically sweet. This works better for me here than it did in the other one because it has the berry element. That makes it a fruity sweet as opposed to just a sticky sweet.

Is it nice? Yes.
Does it live up to its name? No.

But I don’t mind that. Niceness is more important than name accuracy to me.

This is the second one from 52teas that I’ve had that was named something with boo-berry. I can’t remember the exact name or ingredients of the other one as it was some years ago, but I think it was simply called boo-berry and it had blueberries and marshmallow root in it. I think that one was on a black base whereas this is on a green base, and really most of all this reminds me of that other boo-berry one, as it might have tasted on a green base. I remember that other one as being very popular in this household. I believe that was the one where we nommed our way through a whole pouch in just three or four days.

So two different candy floss themed teas and rated completely opposite. Funny, that.

And oh look, I completely forgot to post this! It was because we were going into town in the afternoon, where Husband and I spent a nice couple of hours taking tea with Roughage completely without all those awkward silences that I had feared. (Last time we met up with someone from elsewhere on the interwebs, I left the meeting hoping that the other person didn’t think we were just completely boring…)


He sent me a note that he had a great time with you guys! I mean, if he posted me a note right away, you were a hit for sure!!! He said his tea came in a Yixing pot which was impressive (he doesn’t get that service in his hometown).

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drank Lemon Cardamom Chun Mee by 52teas
1327 tasting notes

Cardamom and lemon is one of my favourite combinations to put in pancakes. A teaspoon of cardamom and a squeeze of lemon juice. Last time I actually had real lemons, so I used the zest and juice of half a lemon. It was gooooood.

So therefore, I have fairly high expectations of this blend. I’m not certain about the green base but on the other hand, I’m always sceptical of anything that isn’t on a black base really. And I also don’t really think that this would work out very well on a black base, if I’m honest. So I’m going to trust that Frank knows what he’s doing here.

I must admit that as usual I forgot to smell the dry leaves. I might as well stop saying it as it should be fairly obvious that I’m having a rather hard time making a habit of doing this first. After steeping, however, the tea seems to be primarily lemon-y with something spicy underneath somewhere. This feels like a good balance to me, having the lemon out in front. Husband sometimes cooks with cardamom pods which are great in the dish where he uses them, but like pepper corns rather strong if accidentally chewed. I can’t immediately pick up anything of the base, but even so I feel a lot more confident about the choice of type. This definitely wouldn’t have worked as well on a black base.

So the aroma being spot on, how about the flavour? Here I’m getting a load of cardamom with the lemon a little more to the background. It’s still a good balance, though. It doesn’t seem too strong and spicy at all and it rather reminds me of pancakes. That pancake black blend that 52teas does; I tried that from the Christmas box last year and wasn’t impressed. THIS one, this is a pancake tea for me, because see first paragraph.

Once it starts cooling and developing a bit, the lemon comes out in spades and it takes on the same characteristics as was found in the aroma. Good. While both the aroma and the inital sip felt very well balanced to me, I do prefer this lemon first one.

Finally something out of the Christmas box that really struck my Happy Button.


I liked this too!

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Okay, enough.

I haven’t really read Steepster since at some point before Christmas, having been caught up in the holidays and avid reading of something else that was deemed a little more important to chew my way through at the time. There’s just no way I’m ever going to make it back through all of the Steepster posts I’ve missed. I’ve skimmed back a couple of days and I’m leaving it at that. If I missed anything important, please link me.

For the second tea of the new year, (the first being the orange pu-erh from Nothing But Tea, which Husband has developed an affinity for. You should have heard him try explain why earlier. He sounded like me on Steepster! LOL!) we had the next out of the 52teas Christmas box.

And once again I feel wary. I’m afraid I’ve had some sort of caveat with all the teas in box this year, although in some cases I’ve managed to overcome it. There are only two of the ones that are left that I’m actually looking forward to, so I suppose it’s been a bad 52teas year for me. I recall having better luck last year. Oh well, we can’t win them all, can we?

Anyway, the reason for my hesitation with this time is simply the fact that it’s chocolate flavoured and although I’ve had teas before with some sort of chocolate element to them, I’ve never ever found one that actually tasted properly of chocolate to me. I’m completely open to the idea of a chocolate flavoured tea, and the moment someone manages to make one that works I’ll be the first to swoon. But it hasn’t happened yet. The closest I’ve ever been are those black teas that have a strong naturally occurring note of cocoa. But those aren’t flavoured, and cocoa is not the same as chocolate.

It started out quite well. When I opened the envelope, the first note I noticed was something that reminded me of honey. A strong flower honey. This note persisted after brewing, and now also had a note of chocolate to it. Dark, heavy chocolate and in combination with the strong honey, the aroma of this tea struck me most of all as something akin to a dark chocolate toblerone. Husband thought it reminded him more of stepping into a heavily scented garden, which I consider to be in the same sort of category as my strong flower honey. There was a slight note of milk and of nuts as well.

When I took the first sip, it finally dawned on me why I’ve never managed to find a chocolate flavoured tea that works. When I get something with chocolate I expect a thick and slightly sticky texture, the sort of feeling one get from real chocolate melting on the tongue. When I then get a thin, watery mouthful of tea, it’s just not the same and it breaks the illusion of chocolate quite severely.

Add to this the fact that I might have rather different ideas of what constitutes as chocolate and what doesn’t than many of you Americans. Where I live, milk chocolate must contain at least 25% dry cocoa solids and dark chocolate at least 35% dry cocoa solids. Otherwise it’s not chocolate and is not allowed to be sold under the name of chocolate. The US rules for when chocolate is chocolate are based on how much chocolate liquor it contains, so it’s not directly translatable, but when reading about both it seems, if I understand it correctly, that the US will accept what amounts to less dry cocoa solids than the EU will. This supports my experience with Hershey’s Kisses which some undoubtedly well-meaning soul sent me once. They were quite, quite foul and had little to nothing to do with chocolate. Mind you, this was about a decade or so ago, so I suppose it’s possible that the quality of the product has been increased.

And all of this is why I don’t think this tea lives up to its name. At first there was the initial disappointment that once again a chocolate flavoured tea had failed to work. After having got over that, I could start paying attention to what it actually tasted like, and I have arrived at some very dark caramel. Slightly bitter, with a strong note of burnt sugar to it, but also with just a smidge of sweetness. I discussed this with Husband and while he hadn’t thought of that by himself, he agreed with my assession. It’s nice and all, but to us nothing in this cup even remotely resembles what we understand as ‘chocolate’.


Glad to see I’m not the only one that was not that impressed with it.


I have pretty much given up on chocolate tea. I love chocolate far too much and I miss that texture. And you are quite right about Hershey’s Kisses – blech.


Chocolate teas are always a bust for me as well :(


I feel like chocolate teas are really hard mostly because so much of eating chocolate is the texture. You can’t really get that in a liquid. I haven’t had this one to say for sure or not, though.

Sigh. The US and food regulations. It really wouldn’t surprise me that we’re missing out. Is there a brand of chocolate you would recommend? I would love to try it and see how different it is.


Della Terra has a couple of nice ones but generally chocolate teas do not thrill me.


Nicole, Exactly. I agree.

JoonSusanna, I wish I could give you specific recommendations, but I don’t know what’s actually available where you live. I seem to recall having heard that you can get Lindt, though, so that’s a good place to start. In general, try to look for something which is produced by a European company, because they’re more likely to sell European chocolate. I can’t guarantee, though, that exported products aren’t modified to local tastebuds. It’s probably more expensive, but give it a go anyway if you find some.


Tor Ince, I don’t think I’ve tried very many almond teas that I can remember. I know there has been some nut ones, but not just off the top of my head. I had a walnut green once, though, which was super sweet, almost to the point of being undrinkable.


I’d like to try that, but I must warn you that I’m currently likely to be a little slow with return parcels. I’ll follow you, so shoot me a message whenever.

I gave my mother some cinnamon flavoured coffee one year for Christmas. My father thought it was dreadful, but she and I quite liked it. (Probably especially me)


Strangely enough, I don’t really care for cinnamon in tea, but I like it in cooking and baking. I think for me it just doesn’t mix well with tea. I’m searching high and low for the Perfect Vanilla Tea, though. No luck yet.

Quince is not super popular here, I don’t think. Husband is English too and if I remember correctly he only had very superficial knowledge of it until I gave him some quince rooibos that I had. I didn’t like it at all, but he loved it. Once upon a time I had a rather enjoyable black tea with quince, but I can’t remember where I got it from and haven’t seen it since. I must admit that I had kind of forgotten about it until you reminded me just now, so I think I’ll keep an eye out now.


‘When I then get a thin, watery mouthful of tea, it’s just not the same and it breaks the illusion of chocolate quite severely"
- YES. THIS!!! I’ve given up on chocolate in teas.


As an American, I think Hershey sucks as well. It has a kinda icky taste. Personally I think it is if you combined real chocolate and bakers chocolate; also it seems to taste better if it is used for baking.

Dylan Oxford

So far, my favorite vanilla black is colonille from serendipitea. We drink a fairly large amount of said tea. Plus, they’re super nice people.


The differences between US and European chocolate are even deeper than percentage of cocoa solids. Speculation was when they started to make chocolate in the USA they did not know exactly how to process the milk and the process they used was different, leading to production of butyric acid. The wikipedia explains it better

""Hershey process" milk chocolate is popular in North America. It was invented by Milton S. Hershey, founder of The Hershey Company, and can be produced more cheaply than other processes since it is less sensitive to the freshness of the milk. The process is a trade secret, but experts speculate that the milk is partially lipolyzed, producing butyric acid, which stabilizes the milk from further fermentation. This compound gives the product a particular sour, “tangy” taste, to which the American public has become accustomed, to the point that other manufacturers now simply add butyric acid to their milk chocolates."


I really do not like american chocolate and was glad when I was able to understand the whys of it.

About quinces, never had any tea. Beware of one thing though, the ornamental quinces are not nearly as glorious as real ones! They grow very easily in my country and are very popular to make a sort of jam (true marmelada, which gave origin to marmalade). But they need a lot of sun to ripen properly, not sure if the ones growing in England are not the japanese ornamental ones whose fruit is not great. Even the fruit ones have the most beautiful blooms!


I agree…real chocolate, dark and lush…or forget it…it rarely balances well with tea and those few lucky and skillful enough to do it proper, realize that its a balancing act….


Hershey’s might be the most widely available chocolate in the United States, but it is certainly not the only kind made here. Skip the Hershey’s and go for the Scharffen Berger or Green & Black’s.


Green and Black´s is nice, though IMO a bit pricey for what it is and the fairtrade thing apparently slightly dodgy, but it´s a british company isn´t it?


Apparently it was originally … it’s now owned by Kraft Foods, and my current bar was manufactured in Poland. It’s global chocolate now. :)


Everything is sort of global now, Twinings is made in Poland I hear. American candy bars sold in Europe are usually made in Europe and would not be surprised if some brands are owned by Unilever. But I tend to associate the nationality with the original one, so G&B is to my mind british chocolate (as is Cadbury´s which is I think also now owned by the same company or some other boring conglomerate).

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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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