270 Tasting Notes
This tea smelled just right for this morning, so I decided to go for it. It’s nice; minty and musky, and a little creamy. I wish it were a bit more musky though, I think it would balance out a little better. But it’s pretty darn good as is too. I’m glad I made a pot, rather than just a cup of this after all; I was debating the latter.
I’ve been meaning to get into this tea for a while, and only have just managed to now. The name alone got me excited. I mean, blueberry cheescake? Heck yes!
The tea calls for 1tbsp per cup, which I thought was a little surprising. Yet, even with two tbsp in my little two-cupper, the tea didn’t seem to be bringing the flavour. Adding sugar did help, though I think I may be tasting the sweetness just as much as the blueberry.
Still was definitely worth the try, and I’m glad I did. But… not as amazing as perhaps I’d have hoped. I will note though, the blueberry comes through more as it cools, making me think that I’m going to have to taste this iced sometime. Perhaps what it lacks in oomph hot it makes up for when cold!
Well, we had some strawberries in the house, and I decided to make myself some cake to go with it, and thus I wanted a plainer tea to accompany, so as to add to the dessert. As it’s also nearly ten at night… I decided a plain rooibos would be perfect for this.
I will say that it’s filling its role well, but I think that’s just about all that I can say about it. It’s acting like black tea’s cousin — similar enough in base but with a different overall flavour. I can’t say that this is the best cuppa I could ever ask for, but it’s decent. Nothing really special to say about it. For some reason, I find I don’t like it quite as much as the bit I have from DAVIDsTEA, but it’s still not bad by any standard. It just… is.
Unfortunately, I make a cup of this intending on a long sipping time, allowing me to try it hot and cold… and I’m immediately asked if I want to go out. Oh well….
It is lovely though, light and citrusy. I think I actually prefer the bergamot/orange peel combination here better with green tea than with black. It just is very pleasant with the lighter touch. I think it would taste really nice chilled and sweetened as well — I’m going to have to investigate this another time (though really, I’ll probably still prefer it hot. I’m the type to drink hot tea in the middle of the summer, after all….)
As is my wont for the first time trying any tea currently, I am having this tea plain. (More often than not, I make my straight black teas with milk and honey.)
This is very malty. Slightly astringent, but in a way that is almost sweet rather than off-putting. I think that having this normally, I would prefer it with milk, but it’s not bad this way either. That, however, may be exactly what helps make it a good breakfast tea. It’s robust and has a firm flavour that will stand up to the doctoring for a good morning cup.
Another morning, I’ll have to do it up that way and see….
This is one of the few instances in which I really do like the tea more than the dessert. Or rather, my experience with the brûlée part of crème brûlée has been mixed at best, where was this is pure yum. It seems sweet and creamy and with just the right flavour to it to represent the dessert mentioned.
I will note, though, it’s not as good cold. This is a tea that reaches its pinnacle while still hot, so don’t let it sit for too long!
I’m probably not the best person to judge this tea, as I really am not an alcohol drinker, thus giving me a very limited knowledge on what to compare this to. That being said, it smelled delicious and I literally had a cupful left of it. So, here I am.
It’s… not bad? Mild, a little fruity, but more tea-y. Not really much to say.