221 Tasting Notes

drank Salted Caramel by DAVIDsTEA
221 tasting notes

Dry Leaf Nose: Rich caramel and toffee notes with a hint of coconut and black tea.

Liquor: Brown and clear.

Flavour: The caramel, toffee and black tea are prominent with notes of coconut in the background. The salt is noticeable as it cuts the thickness of the cup.

Preparation
205 °F / 96 °C 6 min, 0 sec

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drank Coco Chai Rooibos by DAVIDsTEA
221 tasting notes

Dry Leaf Nose: Sweet coconut and cinnamon with ginger & cardamom notes.

Liquor: Red brown liquor with a very spicy and enticing aroma.

Flavour: Spices hit first, followed by a coconut background. Cinnamon sweetens the blend, while the peppercorns add spiciness (the longer you steep, the spicier the blend).

Preparation
205 °F / 96 °C 6 min, 0 sec

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drank Chocolate Rocket by DAVIDsTEA
221 tasting notes

Dry Leaf Nose: Sweet chocolate and raspberries.

Liquor: Dark and aromatic with notes of chocolate and berries.

Flavour: Rich chocolate and raspberry flavours with a delicate mate finish.

Preparation
200 °F / 93 °C 6 min, 0 sec

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Dry Leaf Nose: Rich black tea and toasty coconut with a creamy background.

Liquor: Very dark and rich, clear.

Flavour Notes: Rich tea flavour with pronounced coconut and cream notes, beautifully balanced and one complimenting the other. Naturally sweet.

Preparation
205 °F / 96 °C 5 min, 30 sec

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drank Ceylon Star by DAVIDsTEA
221 tasting notes

Dry Leaf Nose: Sweet, star anise is supported by a cocoa note and the aroma of good Ceylon black tea.

Liquor: Golden brown with a slight cloud.

Flavour: Comforting and familiar, yet cutting edge and new at the same time. The tea notes are enhanced and supported by the anise while the cocoa lingers in the background. The coconut adds a body and sweetness to the liquor.

Preparation
205 °F / 96 °C 5 min, 30 sec
ne14t

Could it be, no way, a new tea?!

DAVIDsTEA

Our December Tea of the Month!

Bear With Me

Java and I can’t wait!!!!

Kittenna

I hate anise and everything like it… this might be the first new tea in a while that I don’t purchase! :(

Cassie Eng

Looking forward to coming in this week to try this one. It sounds interesting. I was curious in finding out what the TOTM was and this doesn’t cease to intrigue me further. Love the name.

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drank Bubbly by DAVIDsTEA
221 tasting notes

Dry Leaf Nose: Delicate grape with a champagne note.

Liquor: Champagne gold in colour with a delicate grape/champagne aroma.

Flavour: The nose comes to you as you sip the cup – champagne notes with delicate grape background. The green tea supports the whole, giving a nice, lively mouthfeel.

Preparation
180 °F / 82 °C 3 min, 0 sec

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drank Santa's Secret by DAVIDsTEA
221 tasting notes

Dry Leaf Nose: Candy cane cookies.

Liquor: Dark and clear.

Flavour: Reminiscent of holiday baking spices and the aroma of mint cookies.

Preparation
205 °F / 96 °C 5 min, 30 sec

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drank Sleigh Ride by DAVIDsTEA
221 tasting notes

Dry Leaf Nose: Intriguing and complex nose. Sweet and fruity.

Liquor: Bright pink and clear liquor with a complex aroma that follows the dry leaf nose.

Flavour: Very complex. Sweet and fruity notes are up front, while savoury roasted notes are also prominent. The beetroot and popped rice combine to ground the blend and add a hint of oven baked, spiced gingerbread.

Preparation
205 °F / 96 °C 7 min, 0 sec
Michelle

Sounds… complex!

Amariel

I can’t recall if I ever had this one last year or not.

DAVIDsTEA

@Michelle: Hahaha! Very Complex :P

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drank Merry Cranberry by DAVIDsTEA
221 tasting notes

Dry Leaf Nose: Sweet with cranberry, apple and cinnamon notes.

Liquor: Golden green and clear.

Flavour: Sweet cranberries are prominent. The cup is complex and fruity, with cinnamon and anise in the background.

Preparation
195 °F / 90 °C 4 min, 0 sec

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drank Vanilla Orchid by DAVIDsTEA
221 tasting notes

Dry Leaf Nose: Oolong tea underpins a prevalent vanilla aroma. The orchid is very much in the background.

Liquor: Light green liquor with a sweet vanilla aroma, and hints of orchid in the background.

Flavour: Quality jade oolong flavour shows a bit of carefully controlled oxidation and many rollings that have exposed much of the precious tea oil to the water. The orchid character has been drawn from the leaf and is in balance with the vanilla.

Preparation
200 °F / 93 °C 3 min, 30 sec
Michelle

Ooh, that sounds fantastic.

Amariel

Smelled this tonight at one of my local stores, but was sworn to secrecy, which I upheld, and it smells soooo yummy! I can’t wait to try some!

Oreole

I love this tea… Steep only 3 minutes it make the vanilla be the star of the tea..!:)

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Welcome to our Steepster page, where we post sneak peeks, reviews and tasting notes.

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Canada

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http://www.davidstea.com

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