1103 Tasting Notes
I used a teaspoon of this, and a teaspoon of Vanilla Comoro to make a “half-caf” type evening tea. It was absolutely delicious – nutty vanilla chocolate! – but oof. I was tossing and turning and tossing some more! When will I EVER learn?
I am having this tea in honor of the wonderful reviews of French Teas that Dinosara is posting lately! Delightful!!!
It entered my mind that I have not had this one plain as of yet. I think I had a plain second steep, with sugar, but… today is the day for an absolutely sans additions cup!
It is utterly delicious. I love how much more pronounced the floral aspect is, but it is still so strawberry, and so… not chocolate not vanilla but… something! Something so good, subtle and French :) I love it.
I once read someone else’s review (not on Steepster, maybe on Chowhound?) that said “Don’t you dare put milk and sugar into this tea!!!” and my feathers were ruffled because… strawberry shortcake tea!!! But now I understand why that person might have emphatically stated this. You do miss the nuances with milk and sugar. Point taken :)
Also, completely different French tea company, but want! want! want!:
Oh Golden Snail!
You make me wail!
For you are gone!
I waited too long!!!!
because you are sold out!
I pout and I pout!
Oh Misters Harney!
Don’t give me no blarney!
I’m in a state of shock!!!!
When will the Snail be in stock?!!?!!?!?!?!
Thank you ashmanra for this tea!!!
We had this as a dessert tea with milk and sugar. I liked it quite well – it was sweet and naturally minty – herbaceous, not mint oil. The chocolate was more a depth than an oooooh chocolate type taste.
Now that I know that it has a Chinese tea base, I’m going to try it next without milk – maybe a little sugar. I bet it will be even better this way. More refreshing and a stronger tea presence. Will report back!
Another very grateful thank you to Doulton for this tea!
(an aside: I am really enjoying Culinary Teas’ thorough descriptions of each tea!)
A perfect, classic cup in the British blend style. Extremely flavorful and full of tea-ness! Rose petals add beauty to the dry leaves, but no discernible flavor. I took this one with milk and sugar for the full English Experience :) I love it! This is another one I would turn to for guests since it’s such a Lipton only a jillion times better profile. I wonder how this would taste iced!?
YUM! I just wanted to note that I am particularly enjoying this one today. Ever since I had Rose Scented I just can’t stop with the froof! I’ve been eating Chowards Violet Mints like they are going out of style (wait! they are not in style!) wearing my little summer cotton sun hat when outside, drowning myself in rose water, and drinking my most florid, perfumey of teas.
This one is creamydreamy. Fake in a good way :) Not the best tea base, but you wouldn’t want that with this cream flavoring. The bergamot reads more creamsicle, but that’s ok too. It is really exactly what it needs to be. Mmmmmmmm!
Now that SpecialTeas (I got this at a local tea shop, but I’m pretty sure they were sourced by SpecialTeas) is no more, does anyone have an Earl Grey de la Creme that they love from another tea company? A good trashy fake creamy one? ;)
Many thanks to ashmanra for this tea!!!!
I read some reviews saying this was quite the rosy one, and I figured “forewarned is forearmed!” so I used half a teaspoon of Rose Scented, and half a teaspoon of China Black FOP that LadyLondonderry sent me (this is a total thank you tea friends cuppa today!!!)!
I’m really glad I did that because I am LOVING the results. The tea is beautifully sweet and rosy, but also very tea-ish. It is now perfectly suited to my tastes! I didn’t even think about sweetening it. The rose provides the perfect amount.
I am definitely getting some of this one in my next Harney order! I have a little sample packet of Harney’s Panyang Congu…the next time I make this, I’ll try a blend of that & the Rose Scented to see if they like each other. If so, I’ll get a tin of each and make my own Perfect Rose Scented Blend.
(An aside – anyone know the tea base in Rose Scented?)
I’m having the “I just had a three day weekend and now I’m back to work” blues. Not only did I need a staunch cup of this, but I added extra leaves to my second steep – something I rarely do. These extra leaves seem to be doing the job, because I now feel vaguely human. Thank you, Emperor! I think I’ll have one more steep!!
I had a very delicious cup of this over the weekend. Deep dried fruit and malt. Classic but special. So yummy that I temporarily lost control of my hands and half of it spilled on me! OW! I popped up, changed my shirt, and drank the other half of my cup because it was so good! I don’t drink this that often, but when I do, I adore it. Perfect milk and sugar tea.
I had cut a vanilla bean into my tin of this, and finally got to sample it last night. Oh la la! I am firmly convinced you can cut a vanilla bean into almost anything, and I will think it tastes like the most amazing thing on earth!!!! Ahem!
The rooibos gave it some heft, but what you really tasted was true vanilla bean. Even more than with a black tea, because the black tea is stronger and shares the spotlight with the vanilla. Here, the vanilla was center stage. It was intoxicating! I said to my husband, “Wait until you taste THIS!” and he said “WOoOoooW!” It was that powerful. :)
If any of you like vanilla rooibos, I highly recommend this. With a scissors, cut one vanilla bean into little slices into 4oz roobois. Wait three weeks to sample. You will swoon.
This reminds me, I finished all of my self made Vanilla Black, and should really get another tin going.