270 Tasting Notes
So, I’m really thinking that I need to curb my tea spending for a while, and finish up some of my old gems. Some of which are a little past their prime, but still entirely drinkable. (Such is the life of a tea addict.) Case in point, this vintage blend from DAVIDsTEA, which even after now I still have a good steepful left.
It has a sweet, fruity scent, but the taste is not as full as I would prefer. A little musty as well, from the white tea (and perhaps also being a little old, but still certainly not a bad cup.) I look forward to finishing it up, and giving it the proper sendoff it deserves (maybe with a cookie to celebrate its life and enjoyment.)
Today was one of those days when I was just in the mood for a black tea first thing in the morning. It’s a comfort, and a delight sometimes.
I’ve used two joined teabags with about a litre of water, about half the strength that it technically should be. Still managed to seem quite strong (and a bit oversteeped) at five minutes on its own. Adding milk lets the richness come out without the bitterness. I thought it may be even better with some sweetener, but adding honey doesn’t seem to be the right decision this time around.
In all, not my absolute favourite straight black out there, but good, solid, and robust nonetheless.
This fruit has a lovely fruity and flowery aroma from the berries within. It’s the kind of scent that I could be content to just breathe in for quite a while. The taste has a splash of goodness, and a creamy sweetness to it, with a hint of tartness. I wish the taste lingered longer, though I do enjoy it while it lasts. I wouldn’t say that it’s my favourite fruit tea, but it’s certain one I’d enjoy having again (and again).
My mom likes drinking her chai clear.
Now, I’m not saying that there’s anything wrong with that (there isn’t) or that everyone should drink tea the way that I do (tastes are tricky, and chai purists would probably kill me). However, I tend to find that most chairs just aren’t right without milk and sugar.
Admittedly, I don’t make chai properly according to traditional rules. I preference is to brew in water and then add milk and sugar as with other teas, rather than making it as a proper milk tea.
In deference to my mom, I had this clear first. It seems nicely steeped, but the spices (cinnamon seems to be the predominant one I taste) were just begging for the sweetness and creaminess that milk and sugar would offer. Indeed, with a splash of milk and a scant teaspoon of brown sugar, the tea came into its own, adding the right richness and fullness to enhance the tea.
I’m not saying that it’s an absolutely perfect blend, but I do enjoy this tea from first scent (strong, you could almost get high off of it) to last sip.
This tea has a very mild taste. I was almost surprised by how mild it is. The fruit lends the tea a sweetness (with the pineapple hint most predominant), with the oolong flavour just barely there underneath. Quite honestly, I think this tea masters the art of being a “sweet nothing”.
That being said, I think I’ll make this in a pot next time. I did it in a teabag as a single serving, but I feel almost as if I’m doing the leaves a disservice, since they are whole and could do with the room to expand. The boiling water and ice cube method, however, seems to have done well by this tea, and I will use that again.
EDIT: I just had a second, longer steep with the same teabag I made earlier. YUM.
Perhaps it was just that 5 minutes was a bit too much of a steep for the tea, or else it’s the tea itself, but on its own I found it to be a little too astringent and plenty. That being said, it’s /Irish Cream/ based, and so of course it’s better with an additive or two. With milk, you get a nice sweet creaminess which while not tasting exactly like its namesake, gives a good feel reminiscent of such.
And then I tried adding the real thing. Let’s just say, Irish Creme goes well with Irish Cream. (though I do think that the taste of the liqueur may overpower the tea’s taste.)
Okay. I have to admit, on its own, this tea reminds me of dishwater. Its scent and taste reminds me of the scent of dish detergent. Which… isn’t something I particularly want to say about tea. Adding milk and honey helps, but I still can’t find it within me to recommend this tea, as I would some of the others in the Wonderland Tea brand.
I was in the mood for a chocolate tea. I knew what I wanted… and couldn’t find it. Then I remembered that I had a little sample of this one lying around, remembered the times I had shared with my canister full of it, and decided why not, let’s go for it.
I’m having it clear, which is unusual for me and anything labeled as chai, though in this case it seems like a good choice. The chocolate flavour is pleasant, not as strong as in some teas or beverages I could name, but the primary note nonetheless, and is partnered with a richness from the chili and tea. Although not spicy hot, there is a sensation that hits your mouth in a wave, letting you know that the chills are definitely there. I quite enjoy it.
I can’t say that I’m getting this tea. I mean, it’s alright? And I get the ginger and sweetness, but somehow the combination reminds me as much of a carrot as it does of gingerbread cookies, and I’m not sure if that’s quite what it’s going for. Adding milk helps a little, but overall I’m afraid that this simply isn’t a brew for me. Oh well.