632 Tasting Notes
Smells and tastes of banana bread, with a “spiced” (somewhat astringent) finish, but for whatever reason this tea doesn’t quite do it for me. I find it to be on the dry and nippy side, even when I lower the steeping perimeters . Maybe I’d like this more with a different base!
Flavors: Baked Bread, Banana, Butter
This is probably the most balanced “spiced” green oolong I’ve had. At times the base does feel swamped by the ingredients but it doesn’t have that “not mixing” vibe that green and oolong chai blends often give off..
The flavour profile is clean (eucalyptus, mint, cedar), warming (cinnamon, cardamom), and savory rich (buttery oolong). I still think oolong is a tad strange with spices but I keep coming back to this one because it’s such a relaxing and intriguing cup. It holds up well to multiple steeps, so bonus!
Flavors: Butter, Cedar, Cinnamon, Eucalyptus, Mint
Hello new tea from David’s 2015 Christmas Tea Advent Calendar! This makes it year two where a well-intending relative gifted an tea advent calendar after the Christmas season; this can be cool if you do winter themed countdowns at other times of the year but we don’t, so..
I’m not typically a fan of stevia or chocolate in tea, or David’s flavoured puerh in general, but I can’t deny that this tastes like powdered hot chocolate of childhood past. Better late than never, right?
Flavors: Chocolate, Milk, Sugar
Does Verdant not do flavoured tea anymore? I guess it’s been a while since I checked out Verdant Tea.. I was on the fence on whether or not to order more, and now the decision has been made for me!
This one is getting on in age too, which was made even more clear to me today after looking at Verdant’s website. I’ve been rotating pots of this with Whispering Pine’s Fujian Black, as both of those are showing signs of wasting away.
I’ll miss this when it’s gone. It’s very smooth and easy to drink. The chocolate and malt notes are emphasized artfully with the additional ingredients, to the effect that it’s smooth and roasty like a genmaicha. It’s main downfall is that it sometimes goes into “dirt” terrain.
Flavors: Chocolate, Dirt, Roasted Barley, Toasted Rice
Generously provided as a sample by WP many moons ago, I only cracked open this tea in the last little while. There’s somewhat of an evident flavour fade, but the chocolate and malt notes are still distinct. There’s also a bit of honey, although it’s more washed out.
I won’t rate this because of the age, even though the tea is still pretty fine albeit not particularly exciting (to my palate anyways). I’m still in a bored phase when it concerns chocolatey Chinese black teas.
Flavors: Dark Chocolate, Honey, Malt
In my experiences the greener varieties of oolong don’t seem to play well with additional ingredients. Some oolong is so light and floral that it tends to make the flavours seem spaced out and buffered instead of well mixed- if that makes sense. This something that inhibits my enjoyment of most “Oolong Chai” renditions.
Peppermint Cream doesn’t really suffer from this problem in so much that it’s more of a milk oolong flavoured mint tea than the other way around. The milkiness adds convincing depth to the cocoa “cream” (more like skim milk), while the airy green quality of the oolong amplifies the fresh breath quality of peppermint. Space is used well here.
It potently evokes memories of crisp fall mornings and that kind of thing. It also resteeps fairly well. My only complaints are the blend’s metallic tendency, and the fact that I don’t like cocoa in my tea.
Flavors: Cocoa, Floral, Metallic, Milk, Peppermint, Sweet
I picked this one tea in Ho Chi Minh City/Saigon while on a guided tour through the Vietnam History Museum. There was a tea demonstration and sampling at the entrance, and the only reason(s) I didn’t come out with more tea was because I was suffering from heat exhaustion/dehydration/a three week long stomach bug, and it muddled my senses too much to do math and steal my family’s remaining dong. Man, I was sick beyond words. But tea.
Anyways, I really liked this one in my near-delirious haze, and I like it now that I’m back home. The dry leaf smells delicious. It’s sweet, toasted, slightly malty, and slightly vegetal. A vanilla ice cream in a fancy waffle cone and pineapple fried rice both come to mind. Also, strangely like Golden Moon’s Coconut Pouchong. The flavour has a similar toasty sweet-malt profile with a slight bitter-astringent nip that can be attributed to the ginseng.
I’d probably pick this up again if it was easy and convenient to do so for the aroma alone! It’s just an indicator that I need to explore the world of green tea more.
Flavors: Coconut, Malt, Pineapple, Toasted Rice