1289 Tasting Notes

42
drank Kenya PF by A C Perch's
1289 tasting notes

I can’t believe I bought a 100 grams of, let’s face it, fannings! I mean, I knew it was CTC and I was sceptical about that, but as I was buying the Tanzania (again) and I have this budding fascination with the African continent’s tea offerings, I couldn’t not get it. This and the Tanzania are the only African blacks they’ve got. I do wish they would look into getting a better Kenya because the fact that this one is CTC makes it seem rather pedestrian compared to just about everything else they’ve got. I can’t say for sure if it really is, but it’s the only CTC I can recall having seen from them ever.

So, uncharacteristically I opted for using a filter bag with this one. There is no way that my otherwise wonderful strainers would have a chance against this sort of leaf size. Or lack of leaf size. I also used only 3/4 of my usual number of teaspoons of leaf.

And it was a good thing I did because I ALSO forgot to set the timer, so when I came back to get it I had to test-taste a mouthful in order to find out if it was necessary to make a new pot. To my vast surprise, it was fine. A CTC steeped for at least 5 minutes unattended and it’s fine. Shocking! I was going to do it at 3…

But then when I really start tasting the cup, I discover why it didn’t go wrong. There’s nothing here TO go wrong. This is just about the dullest, blandest tea I’ve ever met. In spite of the tiny leaf size, there is very little aroma or flavour here to speak of. A bit of astringency on the end of the flavour, but anything else you have to search for. And the more you keep the tea in your mouth to try and find other flavours in it, the more you only find the astringency.

The aroma at least has a hint of something woodsy and slightly malty. It’s just a shame that so little of it comes across in flavour.

Perhaps I should not have been so cautious with the leaf amount, CTC or not. I’ll have to experiment some more with that, I guess, although it is very much against my better judgment to not be cautious with CTC leaf amounts. This cup more resembles something that usually comes in cheap teabags with a generic blend name, rather than something from a shop selling supposedly quality leaves. You know, the sort of blend where they have something proper to give the majority of the flavour and then stuff it with something cheap and filling to keep the price down and pretend it’s still lovely. This here then would be the something cheap and filling.

I really do hope I can find a way to improve this (a lot) because right now I’m so disappointed. If nothing else it’ll work as a morning tea when I don’t want to do an awful lot of thinking.

kOmpir

If you don’t like it, compost it, that’s what I would do :)

cteresa

If you ever want a sample from Mozambican tea (namuli, which is the only one still findable around here right now) let me know, I can put some in an envelope – with the self-interest that your opinion of it would be very interesting to me. (mind you, it´s pretty tiny tea, fannings as well I guess, not that it is graded tea).

Angrboda

Hah! I just got an email notification about you having posted that suggestion somewhere else and then the apology right after and I DID wonder if it was supposed to have been for me. :p

The African teas aren’t very common around here. Kenya is becoming more common, but most often it’s still only the CTC ones. When I first saw the Tanzania AND the fact that it was whole leaf, I was all bouncy. :) I once had a really good white from Malawi, I think it was, and it seems to me that I’ve seen a Rwanda out there somewhere as well. I think Nothing But Tea had it, they have a fair selection of lesser known origins.

Yes please, I would like to try that (regardless of leaf size). My cupboard should be more or less up to date (I think there are a few that I’ve forgotten to remove), so let me know if there’s anything you would like to try in return.

Camiah

Your review was very educational! Now I know what fannings and CTC are, after scurrying to google to translate. My tea education continues apace.

Kashyap

if you ever want a good quality full leaf Kenya, I’ve got a Kenya Milima Estate OP1 black and a Kenya Kangaita Estate Oolong…no full leaf Tanzanian teas however or Malawi….

Angrboda

I got a really good one from H&S in a swap a while ago but I can’t remember which estate that was. It was awesome! That’s the reason I got started on this whole African adventure in the first place. Milima sounds vaguely family but I don’t think that was it…

Angrboda

Correction! I went allllll the way back and looked and it WAS a Milima!

cteresa

Do not expect too much of that mozambican tea, or at least nothing which depends on expensive technical part of growing and harvesting. I hear the tea plantations have been rather abandoned, the infrastructure is non existant and much of what is produced is actually sold to malawi (and repacked I guess). This one is just a run of the mill black tea which I can not judge objectively but which seems lovely and delicate and very sweet to me. I will send you an email with my (obvious) email!

Kashyap

Ironically …i recently had a few CTC teas (not PF’s) from Ethiopia…and they were a near cross between a classic shou pu erh and a brisk earthy lowland Ceylon…I enjoyed them, but so wished they were more of a OP or FOP so I could really be sure of the flavor of the region…but seriously if you want samples from either of those Kenya teas let me know

cteresa

Hi, just checking, I wrote you an email about the tea samples, if you still want it a few days ago (just after writing here). If you wanna take a rain check fine with me, but just checking with you in case email hit a filter or something. My email adress is quite simple, this user name at gmail.

Angrboda

Cteresa, oh, I am glad you reminded me! I had actually seen your message and then clean forgotten all about it. I’m so sorry about that, but I’ve replied now. :)

cteresa

Ok, got it! Just wanted to make sure, in case it was some evil spam filter (it happens).just give me a few days to hit the post office! Do not expect too much from the tea, but I do think it is different from any other tea i had before.

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86
drank Cranberry by A C Perch's
1289 tasting notes

I have received a MASSIVE Perch’s order this morning. Mainly we’ve got fruity teas here as well as stocking up on some black. The all-important Lapsang, the Tanzania I liked, and to try their Kenya. Anyway, I let the boyfriend pick out the first one to try and he chose this one.

I rather like cranberries and cranberry flavoured things, so it has been one I’ve been meaning to buy for a while. Especially after I’ve had their Late Summer blend (which I also bought this time), which is a heavenly mix of cranberry and vanilla. This, though, is plain cranberry.

The aroma is tart and heavy on the cranberry. There can be no doubt in anybody’s mind that this is a flavoured tea and that it’s flavoured with cranberry. Sligthly tart and thickly sweet underneath, with tendrils of the base tea sort of reaching through and reminding me that it’s not hot cordial we’re drinking here. It’s all in all a wonderful aroma and it gives me high hopes for the flavour. I can tell already know that we’re going to find ourselves on the higher end of the scale here.

I can report, thought, that Luna the Cat seems to think it’s rather stinky. Them kitties, what do they know? I have yet to find a tea they don’t think smells repulsive.

Oh yes, this is nice. At first I get primarily the base tea which definitely tastes Ceylon-y and some subtle cranberry flavouring. I’m almost positive this is a Ceylon base. It’s slightly astringent and a bit malty, which I believe accounts for the sugary aspect in the aroma.

So at first I thought it was rather subtly flavoured and how odd that was when the aroma was so heavy. But then I swallowed and there it was. Lots and lots and lots of cranberry, which somehow manages to not be too tart. I’m reminded of the cranberry sauce from Christmas, actually.

When it cools a bit the flavour develops more and covers the entire flavour experience more evenly, a soft layer of fruity berry over the flavour of the base tea and more uniform experience than the first sips of the cup.

Given the fact that I’ve enjoyed the Late Summer blend so much, I was actually a bit concerned if I might find this one a bit wanting with not having the vanilla aspect in it as well, but I’ve discovered to my relief that it stands on its own very nicely indeed. I am very pleased with this choice.

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98
drank Caramel by Kusmi Tea
1289 tasting notes

Good evening Steepsterites.

This is our after dinner tea on this last evening of 2011, and I am attempting replicate the mysterious circumstances that led to such an ultra yummy cup last time we had it.

It seems fitting to end the old year on one of the most favourite of favourites, and I am already plotting which tea we shall see the new year in with tomorrow morning.

There are 2 hours and 15 minutes until 2012 here in Denmark, so this shall be my last post this year. There is a fair bit of fireworks going on here already, which bodes well for the display at midnight. As I moved from the town center to a smaller village, we were not sure how much there would be. We never buy our own, but prefer to look at other people’s displays instead. The cats, on this their first NYE, are aware of the noise but seem to be taking it in stride.

Happy New Year, Steepster, and if you are lighting fireworks later, don’t forget to protect your eyes and fingers.

Camiah

Happy New Year!

SunnyinNY

Happy New Year!

Ninavampi

Happy New year to you too!! : )

Matt

Happy New Year! I sipped the same tea as you. :3 Thanks again for making this one know.

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98
drank Caramel by Kusmi Tea
1289 tasting notes

Sometimes you brew a cup of tea exactly the same way that you always do, and the stars align just so, and the outcome is extra-nommy.

This happened with this tea this afternoon for no apparent reason. I think it must have something to do with moon phases, karma and the magnetic field of the earth. Maybe cloud formations and whether or not there’s a bird sitting on the roof as well. It certainly can’t have anything to do with the brewing parameters because they were unchanged.

So I was sipping quietly in my room and thinking, “cor, what a good cup today!” when in ticks a message from the other half thanking me for extra nommy tea today. Two souls, one thought, it seems. (And yes, we do occasionally MSN each other from opposite sides of a wall in the same house. It’s easier than shouting when you don’t know if the other person is wearing headphones. Also, less noisy.)

And if you post 12 posts in one go, I have discovered that you get to wake up to a bajillion notifications! GOOOOOOSH! O.o

Ninavampi

Hahaha… I was thinking about that! 12 posts and so many followers must equal complete chaos with your notifications! Still, it must have been fun! : )

Angrboda

It was. If at all possible, I’ll totally get a box again next year. There were many that I didn’t like or wasn’t impressed with, but they were lots of fun to try, since they were all things I would never in my wildest dreams have purchased otherwise.

Ninavampi

Same. I loved the 12 days of Christmas in tea. A tea surprise everyday was a great thing to wake up to!

I am sure I will do it next year! Yay to Frank to shipping internationally at an affordable fee!

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drank Milk & Cookies by 52teas
1289 tasting notes

First, allow me to apologise for the power-spam! Because we were travelling to England for Christmas, I did not drink these teas on the actually appointed days, but some days in advance. I could have posted some of them before leaving, but for the sake keeping things easy (for me), I opted not to split them up in the middle like that. Also, that would have involved a certain risk of me having accidentally posted the wrong tea way too early and spoiled everybody unintentionally.

What a very Christmas-y flavour! (In Denmark, Santa’s favourite food is rice porridge with cinnamon-sugar and a lump of butter on top. Is milk and cookies his steady diet in America, or is that just a delivery rounds snack? Do inform, please.) It’s now nearly ten days since I actually had this, and am just now typing up my notes in preparation for posting, so you’ll have to excuse me if it’s a bit list-ish and dull to read.

The dry leaf struck me as mostly cocoa-y, but vaguely cookie-y, but there was a funny side note of something weirdly wood-y. After steeping, I got more cookie from it, but I couldn’t find the milk. I wondered if this would actually have benefitted from having been served with a little milk in, but it was too late then, as I had already got rid of the last milk in the fridge in preparation for travelling.

This next bit is a bit dodgy. I took my notes in some sort of weird impromptu wannabe shorthand, and erm… if I want to use shorthand, I should try to develop it a bit more systematically. I am however deciphering to the best of my abilities. (Utilising some of my more acceptable handwriting would help a lot too!)

Anyway, if I’m understeanding myself correctly here, I found the flavour to be quite cookie-like and faintly chocolate-y as well as somewhat nutty, which ties in nicely with it being a cookie. However, if I tried to get too deep into the flavour and really pick it apart, everything I found seemed like something one might naturally encounter in a good quality black, especially a Chinese one. This makes it seem rather more like an enhanced black rather than an actually flavoured one.

This impression wanes somewhat as the cup cools a bit more, because this is where the milk is finally coming out to play. It feels a bit like drinking a milk oolong, only instead of oolong it’s a black. Quite weird, really.

I liked this tea and found it rather enjoyable, although I didn’t really feel like it was getting the whole milk and cookies flavouring all the way across. The idea was certainly there, but I didn’t find it to be obvious, really.

I’m not putting a numerical rating on this one, because I didn’t jot down a scale area when I actually had it, and I’m not sure trying to deduce one based only on partly illegible notes and a vague memory is really a very good idea.

Uniquity

Milk and cookies is the norm, in Canada at least. As far as I know! : )

TeaEqualsBliss

POWER SPAM!!!! LOL – Well, I have to add…Spam, to me, is unwanted messages…THESE REVIEWS you are posting are very much WANTED :) Keep ’em coming! :)

Angrboda

Can’t, there were only 12 teas in the box. :p

Mercuryhime

I think in the US Santa mostly eats sweets and thoughtful children leave milk and cookies for Santa to energize him as he makes his rounds. Thoughtful parents eat and drink the offerings and leave crumbs on the plate to show that Santa wad there. Some people also leave out carrots for the reindeer.

I love the different versions of Santa from around the world. :)

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83
drank Cinnamon Roll Honeybush by 52teas
1289 tasting notes

Here’s another one I would have been shocked had it not been in here. (Actually, as this is the second to last, and I understand the last is a new one, there is at least one other that I’m a bit surprised wasn’t included.) I count it a bit like the pancake one. I like them, but I expect I’ll probably prefer them in solid form.

To my surprise, I found the leaves in dry form smelled a lot like mulled wine. I think it must be some of the spices in this stuff that does it, probably also the nature of the honeybush, but I was not expecting it to be so mulled wine-y. (Here’s a Christmas blend idea for next year. Mulled wine, maybe with orange also. And it should probably be on a (are you sitting down? Better sit down for this) honeybush base, I think.)

After steeping, it’s less mulled wine and much more cinnamon-y and baked goods-y. I really like the smell of this. It seems very close to the real deal, to the point where I can even imagine approximately how moist the roll in question would be.

The flavour is very close as well to a real cinnamon roll, but the honeybush adds a little extra tangy note to it which seems to stick out a bit. I wasn’t expecting that note at all, and it feels a bit like it’s trying to detach itself from the rest of the flavour and run the other way. Once I get a little more used to it being there, it doesn’t seem to be as glaring, as if that slightly tangy note gives up the escape attempt and falls neatly in line with the others.

I remember some others mentioned even being able to find notes of icing in this, but I haven’t managed that. The closest I get is the idea of icing, but then that’s fine with me.

Basically I’m enjoying this one a LOT more than I thought I would. And it’s not even a tea base. I’m shocked at myself, Steepsterites. Shocked!

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49
drank Caramel Vanilla Chai by 52teas
1289 tasting notes

This is another one I was hoping would be in the box. Caramel! Vanilla! Those are words to get me interested in many things indeed. But then the chai bit… I’m not a chai fan. Actually I’m beginning to wonder if it’s starting to look like I don’t like anything at all. I do like plenty of stuff, I swear! It just seems like I have a tendency to dislike many things that others like.

So yeah, chai. Not a huge fan of that, but due to the whole caramel or vanilla business, I was dithering about giving it a go anyway. As is quite normal for me, by the time I decided I was brave enough, it was gone.

Second chance, though. Now to see if I’m missing out hugely or if I had a lucky escape.

The leaves were teensy tiny. The pot will be easy to clean out because most of them landed in the strainer anyway and can be tipped straight in the bin.

As it is a chai, I thought it would be suitable to serve it with milk, and because it was harder than expected to pour equal amounts of milk in the two cups (sharing this with the boyfriend), it turned into rather a lot of milk. Since it’s chai, though, and these often seem to get steeped in warm milk, I didn’t think it mattered.

It smells sweet, but spicy. Very ginger-y to my nose. We’ve been around the ginger-issue before, haven’t we? Apart from some generic sweetness, I can’t really tell whether it’s caramel or vanilla or both or neither. It’s just sweet and it’s not sugar.

Due to the milk, it’s quite lukewarm, and I have to say that the primary flavour I’m getting here is that prickly ginger again. Oh and milk. It may be because I used too much milk and it got too cold really, but I can’t really find much of other flavours. A bit of cinnamon at the bottom maybe, but I’m unable to spot anything else.

As chais go, though, I’ve definitely had worse. I don’t find it super-spicy-offensive, apart from the ginger, which I could have lived without, but it’s drinkable. I wonder if the fact that I can’t find very many spice flavours in it is actually to my advantage.

Yeah, now that I’ve tried it, it’s probably for the best that I took so long to gather up the courage.

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10
drank Ginger Ale Bai Mu Dan by 52teas
1289 tasting notes

Oh dear. I don’t like ginger… It has even been decided long ago that I probably shouldn’t even bother trying ginger ale. There have been a few teas in the box that I didn’t much like, but this is the first one where I’ve thought from the start that I didn’t think I would like it. I’ve been sceptical of some others, yes, but haven’t expected something outright unpleasant. But here we go, then. In for a penny, in for a pound and all that.

It smells ginger-y, but also sweeter than I had expected. Not as stabby on the nose. I suspect that’s the white tea shining through.

Okay, not more procrastinating. Here we go.

Yes, it’s ginger-y and not really very pleasant for me, but it could have been a lot worse. Just like with the aroma, it feels a bit mellowed out by the white tea. Or the ale-y bit, I don’t know.

Still though. Ginger. I’ll just stop here, I think, because ginger. Sorry. It’s just… Ginger.

Kashyap

you would have hated what I did to cider last night….i jug cider, 5 freshly cut ginger ‘coins’, 1pint blueberries, and 2 stems rosemary….yummy on a cold day…but not your speed if you don’t like ginger… :)

Angrboda

Leave out the ginger, and it would have been a lot more interesting to me. :) Rosemary strikes me as the odd one out there, though.

Kashyap

rosemary in apple cider is awesome…and so is the addition of seasonal cranberries

Angrboda

Do you serve it warm or cold? I have heard that some people take it hot, but that idea is foreign to me. It’s largely a summer-y drink here.

cteresa

I do not hate ginger (not fresh ginger at least) but this also did not quite work for me.

Kashyap

cider is usually a autumn beverage, mulled with spices…..I personally have never been a great fan…then a number of years ago I was reading a cook book from a Buddhist temple and they suggested :
take 1/2 gal of favorite cider, bring to a simmer, drop 1 6" peice of fresh rosemary, take off heat, cover, and steep for 4-6 minutes. I usually cover the top of the liquid with fresh in-season cranberries (which once covered will pop and rupture transforming it into a crimson brew). You then remove the rosemary and serve warm/hot.

Angrboda

How different! In Denmark it’s usually served chilled and straight. I’ll have to try your method one of these days. Only, you know, without the ginger. :)

Uniquity

I love cider…warm, I prefer it to be spiced (I sometimes pop some chai in mine) but cold I just like it as is. Apply juice-y. : )

Kashyap

an often overlooked fact: the difference between apple juice and cider is merely filtration….so cold cider would seem to me like basically unfiltered apple juice….of which, I’m not a fan….but thank you for sharing your insight…I would love to visit Denmark….nordic climates suit me :)

Uniquity

I have wondered what the difference would be…I was thinking perhaps additives/sweeteners, but it’s always hard to compare local fresh cider to canned apple juice. : )

cteresa

I feel really bitchy (sorry) to point this out, but I think the difference between cider and apple juice is the same as the difference between wine and grape juice – fermentation transforming sugar molecules into alcohol molecules. Filtration does eventually come into it, but it needs to ferment first. Just like grape juice needs to ferment to became wine (though tea fermentation is, I believe a different chemical process and should be called oxidation instead). You can not filter apple juice into cider, though juice might naturally ferment, specially if fresh. I am just mentioning this in case it saves anybody some disappointment in case they were going to try it, nevermind me otherwise.

Angrboda

Yes, the definition in Denmark is definitely what Cteresa says. Cider has a (small) alcohol content. Juice does not.

Does that mean, though, that above recipe should be made with cider or juice? I’m thinking with cider the alcohol would all just bubble away anyway.

Kashyap

while this is true…it is important to note…traditional apple cider is a seasonally consumed beverage as it is non-filtered and this allows for a natural fermentation to take place as well as a natural development of carbination…however, modern pasturization often kills this process and renders it alchohol free and so technically it is considered cider if it is non-filtered (in the US) and unsweetened. Apple juice is sweetened and filtered and pasturized/homogenized. The recipe can use either tradional apple cider (fermented and unfiltered) or modern (unfiltered/pasturized/non-fermented). Its the active pulp and natural bacteria in unfiltered ‘cider’ that allows for the fermentation to take place. Modern food sanitation is really such a messed up thing.

cteresa

Might be a regional thing – I do not think you can sell “cider” in the EU which has no alcohol contents, I had never heard of non alcoholic-cider before. Though there is actually something “champagne” for kids which is bubbly apple juice without alcohol, but I do not think they can call it cider.

Uniquity

For a Canadian perspective, there is hard cider (alcoholic) and also “regular” cider which is available at grocery stores and markets, alcohol free.

ashmanra

Same in America, at least where I live. hard cider has alcohol, cider does not. I love a good, fresh cider, cold or hot.

DaisyChubb

Yes ^ Hard cider is delish! And cider of the non alcoholic variety is more often that not enjoyed hot and mulled with spices (in my home anyways), and I go for the hard cider cold in the summer. yum.

cteresa

Round these parts (mediterranean to baltic, atlantic to black sea, I guess) cider has got to be “hard” to be cider o, that is alcoholic (or somebody would feel cheated!). Chocolate has got to have a minimum ammount of cocoa solids. Water bottlers are not allowed to put on packaging that it is “diet water”. A bunch of stuff has to be from a certain location and follow some rules to be called something, It is a little bit contro-freak-ish, but I got to confess I like it. I am used to it.

Angrboda

What Cteresa said. It’s the same here. If you try to sell something as ‘cider’ and it doesn’t have a small alcohol content, it’s false advertising and illegal. In the same way it’s SO illegal to sell something as juice if it contains alcohol. It’s all in the name of quality control and consumer trust and whatnot.

Uniquity

It’s interesting to me that cider is solely a term for an alcoholic drinking EU. All alcohol has it’s percentage listed in Canada but there are a couple of products (cider, lemonade) that have both alcoholic and non-alcoholic varieties.

cteresa

I think if you ever mentioned the possibility of non alcoholic cider in some parts of Europe (Brittany, or any side of the Basque country) you might get murdered (or at least totally snubbed and ignore and maybe somebody would spit on your food behind your back). If the Eu allowed that, chances are the French and Spanish would rise in revolt.

(but seriously, proper labelling of foodstuffs and protected origins, like Champagne or Port or Parma Ham, are really important things in EU legislation)

cteresa

and just to add, we do take alcohol very seriously on this continent :p

Angrboda

Not to mention feta cheese.

and just to add, we do take alcohol very seriously on this continent :p

Which is why it’s not cider if it’s not alcoholic. There must be no doubt as to whether something is alcoholic or not. You can’t sell Bacardi Breezers as ‘soda’ either no matter how fizzy, fruity and synthetic it is.

DaisyChubb

It’s totally just a difference of terms in Canada, not an improper labeling issue. haha just wanted to throw that in there :)

ashmanra

Same here. Cider is cider and hard cider is hard cider, not to be confused with moonshine, of course. ;)

CHAroma

This is the funniest thread ever! I concur that in America, cider is non-alcoholic. Alcoholic cider does exist as “hard cider.” But cider by itself, not so much. Also, I’ve found that cider is almost always served hot. I’m not sure of the fermentation process or whatnot, but I think of it as cider is hot, spiced, apple juice.

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97
drank French Vanilla Assam by 52teas
1289 tasting notes

I was hoping this one would be in the box! I’ve been on a bit of a vanilla quest since I had that awesome vanilla Nilgiri from Chi of Tea, but I never tried this one before. First of all, it came out before my interest in something vanilla flavoured really took off. Second, I was a bit concerned about the Assam base. I’m rather ambivalent when it comes to Assam, you see. When done right they can be very pleasant, but when done wrong… It’s not a pretty picture.

More and more though, I became interested in trying this one after all, Assam base be damned, but of course by then it was much too late. So yeah, I was putting some hope into this Christmas box! I know Frank is reblending everything in the box for sale, but as I’m way ahead of you as I’m writing this and will be in England by the time the rest of you get to opening this one and it becomes available on the site… If I like this one, I’ll just have to cross my fingers and hope there’s still some available when we get home.

IF I enjoy it.

The aroma of the leaves were strongly vanilla-y and also very Assam-y. All malty and strong and stuff. It seemed an even mix of the two aromas. After steeping, it’s mostly vanilla, and it’s a creamy sort of caramel-y vanilla. It’s almost honeyed. I think it’s the sweet, malty note in Assam and the sweetness of the vanilla that are interacting to create this extremely candy-y note. The aroma is definitely a win. (Could it be…?)

In the flavour, I’m not getting an overwhelming vanilla note. At first it’s generally clean Assam, and then the vanilla comes swooping in on the aftertaste, practically filling my mouth with vanilla. Oh. Oh dear. I was afraid this would happen. I do so hope that when I get back from England there will still be some available of this. This is exactly what I want from a vanilla flavoured tea. It’s my perfect vanilla black, and it’s limited edition. How bloody typical!

Uniquity

I thought it might be your ideal vanilla black! You might even have preferred the original blend, as I found this one much more appealing than the first batch

Angrboda

I forgot to check the website for it before we went to England, so I’ve spent the last week with my fingers crossed that it wouldn’t have sold out. Since it didn’t, I’m so buying some!

kOmpir

When I drank my first vanilla black cuppa I was overwhelmed. I drank about 2 Oz of it in short time period and kinda got bored with it. After reading your note it made me think of those good sipping moments. I’m tempted to give it a spin again :)

LiberTEAS

This one is definitely my favorite of the box. The first batch was better than the second.

Angrboda

kOmpir, the first vanilla flavoured black I ever had was largely underwhelming, so I’m not sure what possessed me to ever try the second one. These days I find it’s a must-have flavour, so I keep trying almost anything that comes across. I think it was the popularity of the H&S Vanilla Comoro here on Steepster that kept me at it. Funnily enough, that one didn’t appeal to me as much as it did to most of the others.

LiberTeas, I’ve ordered two more pouches of it. :) Shame I couldn’t have tried the first round. That’s what I get out of being such a wuss about the base. :)

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78

Honeybush, eh? Once upon a time, I quite liked honeybush. Worryingly, back then I also rather enjoyed rooibos, which I don’t care for at all these days. Last time, and the only time in years and years, I had a chance to reacquaint myself with honeybush was that pina colada blend which I also didn’t like, although primarily that was because of the alcohol note.

I’m also extremely picky when it comes to coconut flavoured things.

So honestly, once again, I’m concerned.

On the other hand, I recall the coconut cream pie blend which I found quite pleasant. And I definitely do like cheesecake. So maybe I’m being overly cautious?

The aroma is sweet and creamy and coconutty, so although it’s not spot on cheesecake for me, I can recognise a cheesecake somewhere in there. Primarily, though, I’m getting a strong note of cinnamon. Does this have cinnamon in it at all? It shouldn’t, as far as I can see. But cinnamon sugar is a very strong association for me here. The whole thing, far more than cheesecake, reminds me of a real christmas-y rice porridge with cinnamon sugar and butter on top. That is food for nisser! ( cough Idon’tlikericeporridgeeither cough ) I suspect it’s the honeybush itself that gives me that cinnamon idea.

I’m quite puzzled by the flavour. There’s something sweet on the swallow, but most of the flavour is unfamiliar to me. Maybe it has to do with me not being experienced with honeybush and therefore isn’t certain of which flavours are there naturally and which are part of the added flavouring.

I can find coconut in the flavour fairly easily and when I really pay attention, I can also distinguish it from the honeybush, which, the more I think about it, the more honey-y I think it tastes. No matter how carefully I concentrate, however, I cannot find the cheesecake.

So a coconut flavoured honeybush is all I’m finding here, and you know what? To my vast surprise, I’m finding it rather pleasant, although I’m still not feeling any need to explore honeybush further.

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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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