1747 Tasting Notes

72

I love the smell of this tea, it’s so sweet and fragrant. I grow both lemon balm and lemon verbena from time to time and both of them make excellent teas all on their own. They lend a lemon flavour to this blend but one that’s tangy-sweet rather than the sourness you’d get from pure citrus. The houjicha is a good base for this tea with its distinct toasted flavour. However I do wish that there was more cheesecake flavour as I can barely taste it in this cup.

Preparation
175 °F / 79 °C 2 min, 30 sec 1 tsp 12 OZ / 354 ML

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84
drank Guava Melon by Shaktea
1747 tasting notes

ShakTea is a great little shop/tearoom located on south Main St. in Vancouver that I discovered on my most recent visit. They have nice munchies too (sweet and savory) if you’re looking for a light snack, though it’s a bit pricey.

Now this is a nice melon-flavoured tea – it’s sweet without being cloying or artificial-tasting (I’m looking at you Davids Tea). Using an oolong base instead of a more neutral white tea is an interesting twist and the one they use appears to be some sort of green oolong that has a pleasent smoothness combined with a lightly roasted flavour. Possibly one of the best melon teas I’ve tried yet.

Preparation
195 °F / 90 °C 3 min, 0 sec 1 tsp 10 OZ / 295 ML

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10
drank Black Cherry by DAVIDsTEA
1747 tasting notes

Well I poured off about two cup’s worth and diluted the rest with water and that improved things somewhat but I’m still getting that distinctly medicinal aftertaste. I think it might have something to do with the licorice possibly(???). The boyfriend felt the same way about so unfortunately this is probably going to end up going down the drain as it’s not really salvageable.

Preparation
Iced

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10
drank Black Cherry by DAVIDsTEA
1747 tasting notes

Argh, did I steep this wrong? Because it tastes like a particularly revolting brand of cough syrup. Bleh!!! I’m going to have to pour some out and then dilute it because it literally isn’t drinkable as is.

I made this up as an iced tea using the same method as usual (30 g of tea) in 1 liter boiling water steeped 5:30 min and then I filled the pitcher up the rest of the way with ice to make 2 liters. What about you – those of you who enjoyed it?

Preparation
Iced 5 min, 30 sec
Christina

I used the same method as you, though I don’t think I used 30g. Wasn’t weighing it out. Boiling water for about 4-5 minutes, then a top-up with cold water and a sit overnight in the fridge.

I don’t get the cough syrup flavour that you do, but I agree that there’s definitely something off in the background. A pity, because the tea smells great.

Jillian

30g is about the same as the 8 tsp they recommend. It could be that I oversteeped it, though given that the time range was 4-7 minutes I didn’t think 5.5 min was that bad.

Sil

didn’t like it…same boat as you heh

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74
drank Guava Cadabra by DAVIDsTEA
1747 tasting notes

Gah the heat just won’t let up here and I’m going through what feels like a pitcher of iced tea every day.

The colour of the tea is a vivid pink, not unlike some types of guava, though the ones that you can get in the grocery store around here are all the white-fleshed kind (and pretty bland). I’ve actually eaten fresh, ripe guavas when I was in Belize so I know what they’re supposed to taste like and this is actually a fair approximation, though it’s tarter than it should be and leans a bit more towards green apple notes. I could have done with less hibiscus but other than that it’s good.

Preparation
Iced

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80
drank Cool Cactus by DAVIDsTEA
1747 tasting notes

I used up what I had left of this tea to make a pitcher of iced tea and man was it yummy – even the boyfriend, who normally hates green tea, really enjoyed it. I’m going to re-stock online before it all sells out.

Preparation
Iced

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69
drank Secret Weapon by DAVIDsTEA
1747 tasting notes

I decided to get a little bit more of this as apparently DT is discontinuing this blend. My original assessment of this tea – that the goji berry flavour is really lacking – still stands. Instead the dominant flavour is nutty almond, which I suppose isn’t bad but it’s not what I ordered so to speak. So yeah, I can sort of see why this blend is getting the shaft.

Preparation
185 °F / 85 °C 4 min, 30 sec 1 tsp 12 OZ / 354 ML

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90

Ah, coconut french toast with cardamom maple syrup…the breakfast food that I didn’t know I needed until now. With some of the more complex flavoured teas that I’ve tried I’ve noticed that often some of the components are only nominally there, but in this case I truly can taste each of the flavours named in the title. I can taste the breaded flavour of the toast, the sweetness of the maple syrup, nutty coconut and just the right amount of cardamom. The flavour components are well-proportioned as well in the way you would expect to taste them if you were eating the actual food. This is another winner from the new-and-improved 52Teas….now to see if I can’t recreate the actually food item for breakfast…. ;)

Preparation
Boiling 3 min, 45 sec 1 tsp 12 OZ / 354 ML

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74

This is the first tea from the New and Improved 52Teas and I’m a big fan of melon flavours so of course i had to try this one while i wait for my teas from the Kickstarter. I have to admit there’s something about the scent that’s a bit weird and off-putting but thankfully that doesn’t translate to the flavour. I can taste both fresh cucumber notes and the sweeter canteloupe notes without either of them coming across as overpowering or artificial. I did think that the oolong base could maybe be a bit sweeter, but then I’ve just eaten a bowl of strawberries from the market (there’s no substitute for local, in-season produce) so that might be skewing my tastebuds a bit. This is a great addition to the 52 Teas collection.

Preparation
175 °F / 79 °C 3 min, 30 sec 1 tsp 10 OZ / 295 ML

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73
drank Shirley Temple by DAVIDsTEA
1747 tasting notes

I’m not generally a fan of hibiscus blends but the smell of this tea drew me in – like cherry liqueur – so I purchased enough to make up a pitcher of iced tea. I can distinctly taste the tangy hibiscus but somehow it isn’t as obnoxious when it’s cool and sweetened with a bit of simple syrup and agave nectar. The flavour is more berry-and-pomegranate than cherry to me, lightly tart and tangy. I’ll be honest and say that I’ve never actually had a Shirley Temple so I don’t know if this tastes at all like the real thing.

Preparation
Iced

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I’m a university student in her twenties who’s currently working her way toward a Bachelor of Natural Resource Science degree. I love both science and science-fiction and I’m a history nut on top of that. Maybe I should just call myself a nerd and leave it there. ;)

I’ve been drinking tea since I was young but it’s only in the past couple years that I’ve become interested in the good-quality stuff.

I’m also a self-proclaimed Grammar-Nazi, and improper capitalization and spelling invariably makes me twitch (yes, I mean you!)

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