496 Tasting Notes
This is rich. Almost too rich.
It’s buttery, creamy, smooth, sweet, vegetal, and much fancier then I am used to with my Genmaicha. Geez.. even the rice used here is fancy- delicious nutty, roasted jasmine rice. This cup melts, and, wow, is the second steep ever delicious!
It’s high quality stuff but I like how pedestrian and crude my regular Genmaicha is. I can always have two types of Genmaicha?
When I made some of this up in my glass gongfu pot my roomie exclaimed that she could smell the chocolate and assumed this was a flavoured tea. I let her try some and she seemed to like it quite a bit.
This one is incredibly smooth, with a malty taste that is sweetened by a creamy cocoa liqueur flavour. I get a little coconut milk too. The creamy, gooey, caramel rich, sweetness seems to have come out even more on second steep. This is as good as the Himalayan pink salt caramel chocolate I had a few hours ago.
I wish I had more than two little sample bags. I feel that Verdant Tea has spoiled me for other things, especially when it comes to black tea and inherently lush flavours.
Edit: a little more spice and mineral sweetness on later steepings.
The dry blend smells of caramel and the liquor smells of my roommate’s Indonesian coffee candies (they taste vaguely like a TH double double). The taste is a combination of a watered down version of those coffee candies, nuts, and dry grass- like the grass that has gone golden and brittle after a long hot summer. Not that much toffee.
Edit- after trying to drink a pot of this tea, with the result of me dumping most of it, I guess I’m going to have to come to terms with the fact that I don’t like this one in the slightest. I feel awful about it. :(
I guess that flavour has it’s own appeal and place, but I don’t feel particularly won over by it. Thanks, Cavocorax, for the chance to try this!
I tried to wait until Wednesday but I went to meet my roommate at the shopping center and this just happened to be in arms reach. I like all the listed ingredients for this tea and caved in to buying a tiny sample. Willpower is at the level of a small child in a candy theme park. I also bought more Purdy’s chocolate. It was that kind of day.
The blend smells a bit like lemon meringue, although I get a nice whiff of ginger and sweetened coconut. It also reminds me a bit of Cocomint but there are no apples in here, thankfully. The aroma becomes spiced, in a gingery lemon way, when hot water is poured over it.
This one tastes like it smells except that the ginger doesn’t actually zap. I wish it zapped. It’s a very tangy, yet sweet, lemon-ginger flavour with highlights of coconut blended throughout. It’s sweet, sour, and (softly) spicy near the finish, while also being slightly creamier than it is watery. Citrus is what really stands out, with coconut that is sticky sweet like the flakes you use to bake with. I’d say there’s also potentially a floral note to it as well.
This tasted good after the bowl of pho and durian shake I had for dinner.
After drinking this multiple times next to 52tea’s Coconut Cream Pie I’ve decided this is the one I’m keeping in large quantities. While 52’s offering is slightly more sugary and brisk than this NMTC sample, Coconut Cream Pie is still delicious and tastes exactly like cream pie right at the lukewarm stage. I may keep a small amount of the Cream Pie around for summer. One can never have too many coconut teas.
A note from LiberTEAS pointed me in the direction of this tea and company, and I’m very grateful for it. The coconut flavour and the black base are both perfectly creamy and smooth. There’s no cloying sweetness, or a crazy amount of ingredients. It’s a simple coconut tea and it’s awesome.
I purchased this for the peach-faced lovebird picture and stuck around for the straightforward, soothing cup it created.
All peach flavoured teas and tisanes that I’ve tried thus far have reminded me of fuzzy peaches candy. This one doesn’t break the mold but that’s ok. I like fuzzy peaches.
The rooibos is noticeable but it blends well with the peach flavour, tart blackberry leaves, and the salty sweet calendula petals. It’s juicy and sweet but it also makes my mouth pucker. This is another cup that I think will be great for a warm summer evening. I’m so very ready for spring and summer right now.
I think this would be more peach-faced lovebird if they used green rooibos, for a green “body” and peach “face”, just for kicks… I miss my loud, strong-willed bird so much.
This sample was from a swap with Cavocorax. This is only my second time trying Darjeeling but I think I may like this stuff a lot.
The dry leaves smelled of honey and malt, and the cup tastes of smooth, bright honey, malt, and “summer woods”. I ate some Greek honey yogurt right before drinking the tea, so the honey may be enhanced and the briskness toned down to an afterthought in this particular cup. Or maybe the tea is enhancing the honey from the yogurt. Either way, creamy yogurt and this cup seem to be good companions.
Darjeeling usually smells a little of hay to me, in all the times I’ve sniffed the stuff in stores, but today it’s not that strong in this one. It’s still there but not blatantly obvious. Maybe that’s the yogurt again. Super tasty stuff, anyways.
side note: The David’s Tea sample packet that the tea was in said to steep this for five minutes but I’m too much of a weakling for that and steeped it a minute under. I also dumped the whole packet into a 24oz pot and filled it right to the top. Messy, imprecise prep.
Saddest sipdown in the history of sipdowns, baring those sipdowns that involve delicious limited edition teas (see Kittenna’s Cashew Turtle note for the saddest sipdown). I have nothing else to add about this sweet green oolong but I don’t think it deserves to go down quietly, or with less than six steeps.
I’ll be back for you. Someday. (cue lyrically over-dramatic Beatles music)
This tea is stuck in some bizarre liminal, separated state; it’s not a full chai but isn’t 100% green oolong either. Both of these things are delicious separately (for me) but I can’t help but think they sell each other short when together, although this may be a more successful oolong then it is a chai.
The chai component, which is very similar to David’s Saigon Chai, may have worked better if this was a darker, roasted oolong. As it is the floral, buttery jade tie guan yin is too light to add milk, which for me is a key factor when drinking chai. The flavour is that of a cardamom and cinnamon sweetened green oolong, with a good dose of stevia, and a smidgen of peppercorn.
It’s a bit watery, and the flavours do not taste as if they always mingle, but it can also be a nice cuppa buttery spices. My main issue with this one is I really don’t like stevia. I didn’t like it in banana oolong and don’t care for it here. Freeze-dried bananas and cardamom have enough sweetness to them for me. I wish David’s Tea gave you the option to add stevia instead of assuming everyone wants a sweetener boost and dumping it right in the dry blend.