Incendiare told me the second steep is creamier, and she’s right. The mother liked the second steep too and drank a whole big mug of it. I’ve grown fonder of this tea since figuring out how I like it best. More often than not lately, it’s been my first cup of the day (and my second). I’m still not 100% on the base and don’t always get the full pastry experience, but I’d still pick this blend up again if it was convenient.
242 Tasting Notes
Thanks for this sample, Jackie T! A cup of chamomile before bed is a favourite of mine, but I always seem to be out.
The dry blend has a subtle sweet tart smell to it- like a citrus. It’s still a simple and sleepy herbal, however, even with the lavender and moonbeams thrown in. Especially with the lavender and moonbeams thrown in.. the moon’s full and I’m off to bed. Goodnight, Steepster!
This is the last of the Della Terra samples from Cavocorax! Quite a few of the teas she sent my way were fantastic, and I probably never would’ve gotten around to trying them if it wasn’t for her. A huge thanks from over here!
This tea was the one I was most skeptical about- it has corn in it. And peas. Drinks that contain veggies can be amazing though, if they have the right balance of things. I don’t mind veggie drinks like carrot juice so I think I can go into this vegetable fruit tea with an open mind.
The dry leaf smells quite fruit-sweet, yet vegetal. No surprises there. The broth is a slightly cloudy, light buttery colour. The tea itself tastes a bit buttery and reminds me of a smoother, peach version of Movie Night from David’s Tea (apples, popcorn, green tea, maple). I taste peaches, butter, sweet and zingy lemongrass, and more butter. I pick up some caramel popcorn notes here and there too. This is actually a really nice peach tea. Colour me surprised (I know, who says that?). It makes me want some real peaches!
This has a nice blueberry flavour, but without the addition of milk I find the Assam base makes “the pastry” taste a bit dry and overdone. After merely tolerating this tea for the last month I decided to add some soy milk today. When I did that the blueberries gained a tangy creamy friend, which makes for a very convincing cream cheese sauce. Huge improvement! Now I can enjoy finishing off the rest of this.
I should also add that the aroma is amazing, and exactly like a Blueberry Danish. I want candles, soap, and other similar products, that smell like this tea.
I’m not familiar with Assam teas on their own, although they’re in quite a few flavoured and breakfast blends I’ve had. I thought trying this and Butiki’s Taiwanese Assam would help me understand what “Assam” means, but the two teas are different, both in geography and taste. At least I know a little bit more than I originally did, but that doesn’t say much.
I really enjoyed this tea and every time I drank it I noticed something different. It’s fun for myself to note that I never would’ve liked this tea a year ago; it’s the mouth drying astringency that I’ve warmed up to recently.
I enjoyed drinking this with and without milk as both emphasized and curbed different things in the tea. Without milk, it really drove home that this is a full bodied tea with a kick, with a good dose of malt and astringency and a touch of dried fruit. I often had it like that for early mornings, when I needed something to wake me up.
I chose to drink it with milk today as I didn’t want to deal with the astringency (ok, so I haven’t quite warmed up to it). I guess it’s common sense that milk brings out cream but this gets really creamy! It’s like the difference between milk in a Cream of Earl Grey versus milk in a normal Earl Grey- it multiplies the creaminess instead of just adding cream. I don’t know how else to put it without sounding even sillier.
The cream is good but my favourite part of this tea is its quiet sweetness. It’s a “brown” sweetness- like raisins, maple syrup, or dates. The dry leaf and now empty cup smell of raisins and cocoa and the lingering aftertaste is fruity dark chocolate.
I’ve come to learn that I don’t care much for flavoured greens, but this is probably my favourite one. It’s also my favourite of the four mariage frères tins that I was gifted almost a year ago, and the only one I’d repurchase.
It drives me absolutely bonkers that I still don’t know what it’s scented with. That’s actually part of the reason I’ve taken so long to write a tasting note for it. I just end up frustrating myself with “mystery flavours” instead of enjoying the tea, which all of me agrees on being fruity sweet and mildly floral (isn’t that enough to know?).
The tea tastes light, smooth, and sweet, before an moderately astringent and tart finish- which makes me think citrus rind or seed. That smoothness reminds me of the best moments of a juicy orange, but I have a feeling that there is more than one fruit behind this cup. The lingering aftertaste is a gentle fruity sweetness.. like that of a ripe frozen persimmon!!! I tried frozen persimmons for the first time a week ago and I am almost positive that that is what I’m tasting. Sorry. Mid-tasting note epiphany. I’m so freaking excited; if I identified that right this tea puzzle would make a little more sense. Hopefully, that now familiar flavour sticks around in further sessions with this tea.
“Does this taste like a malted milk ball candy?”
Yes, yes it does, although the very small amount of skim milk I added may have helped with that. Man, I haven’t had malted milk balls, or malt eggs, in ages- not since I was well under five feet tall. I never liked them as a child but this tea somehow makes me look back fondly upon them. This tea is somewhat tangy (another thing I associate with malt eggs), as well as creamy and smooth.
I’m getting next to no chocolate in this; it is as watered down as the crummy skim milk I added. I’m grateful for that though because I wasn’t looking for a super chocolate tea this morning, and didn’t realize it had chocolate until I had already dumped it into the strainer.
While not as sweet smelling as some of the other teas Cavocorax sent my way, this still has a subtly sugary taste (Edit: and not so subtle dry leaf aroma; my nose is malfunctioning badly). I had low hopes for this one but it completely surprised me with the sudden burst of nostalgia and calming flavour.
There’s always money in the banana stand. I could really go for a chocolate dipped frozen banana right now. Luckily, Jackie T sent this my way.
This particular banana may be hot instead of frozen but it’s a small point; it’s still coated in chocolate. The liquor is a little murky and smells strongly of the two objects in this rooibos’s namesake. The flavour isn’t disappointing either, although it’s weaker than the aroma and I am tasting a bit of the base. I wouldn’t mind a banana split right now either. Or a fried banana. I’ll probably settle for one of the raw bananas sitting in the kitchen though. Bananas are the best food.
On a side note, this reminds me a lot of Banana Dream Pie from David’s Tea, which also has chocolate and banana flavours.
It turns out that smooth and malty black tea, along with some sour hibiscus and citrus rind, makes a decently convincing cobbler. Apple is a distinctive flavour here for me. It tastes lightly spiced too. It comes off as a bit tart but it’s not bad, especially when some of the astringency tones down a bit as it cools. Thanks for giving me the chance to try this, Jackie T!
Thank you for the sample, NM Tea co. I’ve never had a tea that attempts to mimic wine before and was very excited to try this. I’m so grateful that there a couple of mugs-worth in the packet because it’s going to take me a few tries before I figure out how I feel about this one. On first impression I like it a lot.
This is a nice floral tea. I wasn’t expecting that and thought it would be more on the sweet and fruity side from the name and the smell of the dry leaf. There’s a hint of roses, with a sweetness that drifts up from the liquor’s aroma. The base is also giving me those crisp and fresh cucumber-melon notes, which contribute to a sense of sweetness.
The same profile that reminds me vaguely of roses also lends itself to a flavour that I can only describe as grapey- I get this more near the finish and when I inhale and sip (I probably look funny). The aftertaste, in particular, is fruity sweet. It does make me think of a sweet wine.
Second steep accidentally went over six minutes and tastes a lot like the first steep. It’s silky with a mildly fruity astringent finish.
I have yet to try a Riesling, and the one icewine I’ve had the pleasure to sample was of the red variety, so I can’t fairly say how this tea holds up to what it’s trying to imitate. My obsession with Silver Needle has also made me neglect getting familiar with White Peony, the base of this tea. I’ll have to amend some of these things.
I polished off this sample from Cavocorax today, just in time to get my tin of Irish Breakfast.
This is a nice and simple chocolate mint tea, in the vein of Read My Lips by David’s Tea which I can’t help but compare it too. Both are After Eights in liquid form but this one has more minty freshness and dark chocolate vibe, and less of a cloying sugar effect than Read My Lips. Peppermint is typically sweet enough on its own for me so I’m OK without the extra sugar.
I completely forgot to try this with milk or baileys. Chocolate teas and milk sound like they should be the best of pals. Small regrets.
Coconut, distinctive level flavoring. One pound package. Free shipping sucked me in again. No regrets, though, because the sugary deliciousness of this burns with the intensity of 1000 suns. I will never get a green tea frappe from Starbucks again (that statement is almost definitely a lie).
I made this up as a warm latte, with one tablespoon of powder and about a cup of frothed soy milk. I didn’t sift or whisk anything up although I superstitiously stirred with a spoon a few times in a halfhearted manner. There was no debris at the bottom so I figure I got away with it.
My invoice says I ordered Caramel but the package label and it’s powdery green contents clearly say Coconut. I’m not phased by this whatsoever, and wasn’t fully invested in caramel anyways.
I’ve tried the the regular coconut matcha from Red Leaf at a robust level, and wasn’t particularly won over by the whole sunscreen on the beach vibe. It turned out to be an excellent flavour here, however; it’s a lot lighter on the senses than the robust coconut matcha. This is exactly how I like my coconut, creamy, thick, and light, with a good dash of sweetness to boot. One pound will likely not last too long.
It’s provincial elections in BC today, which is always a fun thing.. so fun that my body decided it would be the perfect time to get a cold (or allergies, I can’t tell). Whatever it is, I’m going out of my way to be a big baby about it. ;)
I think I’m going to dedicate this week to teas that don’t smell the best, or that I’ve had for a tad too long. This one doesn’t actually fall fully into either of those categories but its strong roasted aroma and marshmallow sweet flavour make it a desirable candidate for my wimpy day. The flavours are not complicated enough for me to miss anything important, either. It kind of just does the trick right now.
Happy Mother’s Day, Steepsterites!
I’ve never had upside down cake but this tea gives me the impression that there is a whole lot of sugar involved. Caramelized sugar and brown sugar are the two dominant notes I pick out of this, with tangy sweet pineapple creeping in near the end of the sip. I thought there would be more pineapple flavour but it’s a subtle thing here. It’s rich, buttery, and creamy- it’s extreme cake tea. There may be more cake here than in some actual cakes. It’s a little overwhelming.
I personally do not need or crave this much cake in my tea, and prefer some of the lighter dessert teas to sugar monsters like this and Red Velvet Cake (from David’s Tea). This is great for what it is, however, and I’ll enjoy drinking the rest of the sample that Cavocorax provided (now I know what sample made your envelope smell so sweet)!
This is an easy rooibos blend to drink. The citrus flavour is like a tart lime sherbert and is followed by creamy pudding that blankets everything. The rooibos is indistinguishable. I prefer fruity desserts to chocolaty ones so this acts as a great, equally satisfying substitute, if I’m craving sweets.
Out of the three citrus rooibos blends from Della Terra I thought I’d like this one the best but, with flash judgment, I think I may prefer the other two with the lemon a tiny bit more. I’d still be happy with any of the three, though. Thanks Cavocorax for giving me the chance to try two of them consecutively!
Thank you Piccolo and Teajo Teas for this generous sample!
There was enough here to make around half a dozen cups in the pouch I was sent, but I didn’t try it iced until the very end. That’s a shame because the fruity mango flavours really come to the surface in the colder brew. I get fruity notes of mango, peach, and raisins and a smooth sweeping of something floral (it’s starting to bug me that I don’t know my flowers), sweetness, and a brisk, somewhat sour, finish that makes my mouth pucker a bit.
The hot mugs I made up were a little more muddled and brisk, and maybe that’s my fault. It was more flowery and scented hot, whereas the cold brew allows for more syrupy mango, which is what I was looking for.
I don’t think I would pick up this particular blend again but I did enjoy drinking a mug before trying out the elliptical trainer in the evenings. Black teas, even fruity ones like this, tend to make me feel more energized and ready to move than green teas do. I don’t know what I was thinking when I decided to only bring two fruity greens and one fruity black tea. I failed at tea packing and traveling.
Edit: As it sits longer and the dust sinks to the bottom the briskness is swapped for a creaminess that reminds me of sour yogurt and fruit. This is the best this tea has ever tasted for me. Really slapping myself in the face right now for not trying it iced sooner.
This was one of three teas I chose to bring down with me to the desert and it’s the best of them. It’s sadly all gone (iced tea doesn’t last long). I love the creamy, artificial citrus flavours in this; it’s just like jello without all the sugar and gelatin, and the whole bothersome business of being somewhat solid. The sencha is mostly unimposing, adding just a little grassy greenness to the cup. In the dozens of time I made some up it never got close to being bitter. Once in a while I’d add some soy milk to the iced session and that usually turned out great too. If this was available again I’d probably pick some up for warmer weather.
Quick last cup of the night before going to bed and waking up early tomorrow to catch a flight down to Southern California! Cavocorax provided me a two cups worth sample and this is the last of it. I couldn’t step out the door later this afternoon without finishing my first cup; didn’t want to waste a drop.
I don’t know if I like this more than the Lemon or Lime Chiffon but one of these three is going to make my permanent stock list. The citrus here is more creamy tart than fruity, and it’s as satisfying as any late night dessert. I can’t taste the rooibos that much, either. Thanks for all the cake, Cavocorax!
Side note: Does anyone know of any good tea places in Palm Springs/Palm Desert area?
I typically have low expectations with Earl Grey because it’s usually boring, needs milk, and tastes like paint thinner. I should probably go in with a more open mind from now on because this one is proof that I’m a biased little ninny.
Detectable bergamot? Check
Detectable creaminess? Double Check
Bergamot doesn’t curdle the creaminess or milk? Check
I poured in some 1% milk and it came out cream. There are layers of creaminess, divided up by citrus tones. I want to own a huge amount of this Earl Grey. Thank you, Jackie T (please tell me where and how I can get more of this)!
At first glance, this blend reminds me of fantasy island, but it’s not as artificially sweet, is more creamy, and doesn’t get that awful bitterness that Fantasy Island tends to get.
It dry blend and the liquor both smell of tart raspberries. This comes through in the main body of the tea which tastes as close to jam as tea can get. Seeing Ceylon in the ingredients usually makes me wary but it’s a fine base here that blends right into the berry notes. The really amazing and delicious part of this tea is the smooth and creamy notes near the end of the sip. Raspberry jam and buttery cake.. Umm. I’m finding it difficult to describe how I feel about this cup of tea without resorting to profanities so I’ll just say that this probably falls in my “keeper” list.
Thank you Cavocorax for sending me some of this, and Bluebird Tea Co. for making this exist. Will be ordering more in the future.
Edit: I second steeped this for about 6 minutes and it was equally fantastic, although in a different way. The jam was cut back a lot, becoming a light spread and allowing the buttery sweetness of sponge cake to dominate the cup.
Licorice and fennel, we meet again. Another reason why to avoid stomach aches and stomach ache teas. I don’t know if this actually works, and guess I’ll never find out because my stomach is 100% right now. Not really upset about never knowing though.
There is also noticeable peppermint in this, which usually tastes creamy and sweet to me. That helps. Cardamom is another sweet ingredient. This is actually rather smooth (when it’s still hot) and not as licorice-y as I thought it would be. It has a spicy finish. Thanks for the sample, Jackie T!
1oz sipdown! This tea is a creative novelty, which is another way for me to say that I don’t quite grasp the full concept of this cup. It’s probably the potatoes. I understand the spiced apple (which is delicious), and the pairing with the very smooth green base that I have yet to try on its own (next order). Then there are potatoes, whose presence in the blend is much akin to rainbow unicorns dancing a waltz in your kitchen (with potatoes).
I like how you can tinker with this cup to get different notes out of it. Add salt for delicious potato pancakes (that was yummy), drink right away or with sugar to get apples, eat potatoes and forget about rest of tea, etc. I think my best cup of this was when I forgot about it for an hour- I could taste all of the ingredients in that session. This blend is a lot of fun and I enjoyed scooping my big servings out. I’ll miss its funky presence and comforting applesauce flavours.
Cavocorax sent me a package full of samples yesterday! As soon as I opened the envelope my kitchen took on the aroma of a cupcake shop. I’m very curious to find out which one (or ones) produced that smell.
I don’t think this one in particular contributed heavily but there’s no denying that it smells sweet too, in a fruity way. I had half the sample amount last night and am finishing the rest off this afternoon. The strainer that I used yesterday
that I haven’t yet properly cleaned smells of lychee.
I don’t usually eat dragon fruit on its own, but it’s awesome in a smoothie or milkshake. This rooibos blend probably has nothing to do with dragon fruit, except that both of them are connected to “cactus”, make me think of a (not necessarily) white centered “fruit”, and have a sweet but watery flavour (ok, that may be a lot to do with dragon fruit).
I found this to be a bit watery when steeped under five minutes. I also enjoyed the fruity, and floral notes are more when it had cooled down. If I had more of this I’d probably play around with it a bit and see if its watery body could hold up as an iced latte.
I made this up in a mug a couple of times and got bored two steeps in (too vegetal too quickly for me), but this sipdown gongfu session is turning out to be great!
The first steep is very floral, with a slightly fruity sweet finish and lingering taste (favourite oolong things). Richness is on the heavy side here too. I think I’m starting to get well acquainted with orchid notes. It’s one of the few floral notes where I go “yeah, I totally recognize this and can give it a name.”
The second an third steep are little more vegetal, like how the first two mugs of western brewing tasted. There’s still a sweetness to the finish, but the orchid notes are no longer there and it tastes like steamed greens with a very light slathering of butter or oil.
I butchered my fourth and fifth steep and I ended up combining the two together. It worked out somehow though, and the floral notes are back, alongside a zippy green note. This combo cup and the first one are my favourites so far.
I think I’ll end it there because I’m starting to feel uncommitted to this note. I still love Organic Sparrow Tongue most of all but this oolong is up there in the ranks with some of the tieguanyin oolongs I’ve tried.