1630 Tasting Notes

81
drank Alpine Punch by DAVIDsTEA
1630 tasting notes

The first time I made this tea I’d just sat down on the couch with it beside me but before I’d even had one sip I accidentally clipped my mug with a careless elbow spilling my tea all over the couch and myself. I think that may have put me off drinking it again for quite awhile. *side-eyes the tea *

Thankfully all went well this time – the smell of the tea is very candy-like, like butterscotch or something close to it. I’m not a big fan of rooibos but thankfully the rooibos flavours are pretty subdued in this blend. It has a nice sweet toffee-like flavour but with an undertone of coconut and something that might be rum. A great dessert tea.

Preparation
Boiling 5 min, 0 sec 1 tsp 12 OZ / 354 ML

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60
drank Rhubarb Green by Adagio Teas
1630 tasting notes

This tea tastes very…green, there’s really no other way to describe it. It’s the greenest green tea that ever greened. I’m not getting much of the creamy fruit flavours other people have talked about – maybe there’s a bit of tartness but nothing that screams rhubarb to me. I’ll maybe try it with a longer steep next time.

Preparation
175 °F / 79 °C 2 min, 0 sec 1 tsp 12 OZ / 354 ML

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75

It took a great deal of fiddling and several cups dumped down the drain before I could get this tea to taste like something that wasn’t a variation of ‘hideously bitter’. I don’t know what it is about this particular tea as I haven’t had any trouble with other Darjeeling First Flushes before, but it seems very sensitive, particularly to water temperature.

The flavour is a still a bit astringent but more along the lines of what I’d expect out of a Darjeeling tea. The flavour is light (definitely NO MILK with this one) and rather crisp but it also has a distinctly sweet, almost honey-like finish that lingers in the mouth. Overall a very finicky tea but it’ll reward you when it’s done right.

Preparation
175 °F / 79 °C 3 min, 0 sec 1 tsp 12 OZ / 354 ML

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60
drank Kombucha Lime by The Tea Emporium
1630 tasting notes

I haven’t had a very good track record with kombucha teas but this blend sounded intriguing enough that I purchased it when I saw it on the 50% off rack at Chapters bookstore. The tea has a slightly yeasty, fermented scent which made me a bit trepidacious, but it doesn’t seem to have translated over to the flavour. The tea tastes slightly sour, from the lime I assume, with an odd sort of lightly herbal undertone. It’s…not my fav though I’m going to play with the steeping time to see if I can’t improve it any.

Preparation
175 °F / 79 °C 3 min, 0 sec 1 tsp 12 OZ / 354 ML

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76

I made a up a big pitcher of iced tea with what was left of my sample – I didn’t have quite enough for the quantity I wanted to make so I added a couple scoops of Davids Tea Luscious Watermelon to make up the difference. Sweetened with a bit of honey it was soooooo good.

Preparation
Iced
__Morgana__

I’m trying to imagine watermelon and grapefruit together. And surprisingly, I can!

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58
drank Cinnamon Heart by DAVIDsTEA
1630 tasting notes

Another tea from my sample pack. I figured that the evening after a big meal was the perfect time to try out a pu’erh like this. Its smell definitely lives up to its name – it’s almost identical to those spicy cinnamon heart candies the stores sell for Valentine’s Day. The flavour starts of well – sweet, cinammon-y and rather candy-like. But then it just fades off into nothing leaving a sort of weak, dirt-like aftertaste. I’m not really getting any of the earthy richness that generally characterizes a good pu-erh. It’s rather disappointing.

Preparation
Boiling 5 min, 0 sec 1 tsp 12 OZ / 354 ML
gmathis

Too bad: I would think the cinnamon/pu combination would fit nicely.

Jillian

Yeah, I was really keen on trying this one. I think the problem is with the pu-erh base that Davids Tea uses as I’ve been less than thrilled with some of their other flavoured pu-erhs as well.

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73
drank Korean Sejak by DAVIDsTEA
1630 tasting notes

This is another tea than came as part of my sampler – I’ve occasionally given it curious glances when I shop in Davids Tea stores, but I always end up getting distracted by the flavoured blends instead. I wasn’t aware that Korea had much a of a tea industry, and I did a cursory Google search but couldn’t find much. Out of curiosity, does anybody know anything about it?

This tea reminds me of some Japanese senchas that I’ve tried – umami in flavour but without the grassy undertones. The leaves look like a sencha too, that sort of dark green almost shiny look to them – I wonder if it’s a similar variety or they’re grown in a similar way? I found it to be quite a mild, pleasant tea.

Preparation
170 °F / 76 °C 2 min, 0 sec 1 tsp 12 OZ / 354 ML

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85
drank Red Velvet Cake by DAVIDsTEA
1630 tasting notes

There’s definitely more flavour with a longer steeping time and adding milk to this tea gives it a wonderful dessert-like creaminess. I’ve increased the rating I gave this blend last time.

Preparation
Boiling 5 min, 0 sec 1 tsp 12 OZ / 354 ML

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40
drank Professor Grey by Della Terra Teas
1630 tasting notes

This came my way via one of the Traveling Teaboxes and it’s been kicking around my cupboard for awhile so I decided to give it a try. Like previous reviewers have said the labeling on this tea is incorrect – it’s such an obvious thing that I’m tempted to say it was genuine error rather than anything deliberate on the company’s part. Either way they seem to have discontinued this blend as I don’t see it anywhere on their website.

The smell of the tea is certainly nice – a mix of smokiness (but not too strong) and chocolate. Unfortunately there not too much chocolate coming across in the flavour, maybe a little bit as it cools but it’s a lot less prominent than the scent would suggest. It mainly tastes smokey, though it’s actually quite mild for a lapsang – more like a Russian Caravan. There’s also a bit of sweetness which provides a nice contrast to the wood-smoke.

My main problem with this tea isn’t the labeling, it’s that there’s so much stuff (for lack of a better term) in this tea – sprinkles, chocolate chips, those round silver sprinkles (whatever they’re called), and what looks like cherry blossoms or some sort of flower. Unfortunately, apart from a bit of a sweet flavour, almost none of these ingredients come through in the tea, like they were mainly added for visual appeal. Also the sprinkles appear to have left a red ring around my mug. Ick.

Preparation
Boiling 2 min, 45 sec 1 tsp 12 OZ / 354 ML

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67

Another tea sample (I basically bought like 10 samples from the store when I was last there). This one had a rather pungent pu-erh smell – I know it doesn’t bother some people but I don’t like having to hold my breath when I take a sip, so I ended up giving this one a 30 second rinse even though I usually skip that step with flavoured pu-erhs.

The flavour is distinctly toffee-like with a hint of sweetness, something about it reminds me a bit of a caramel macchiato. The pu-erh base has a rather peat-y
flavour that oddly enough seems to work well with the caramel. Overall it’s a little bit weak/thin tasting, perhaps because of the rinse or it might need a bit more steeping time.

Preparation
Boiling 4 min, 0 sec 1 tsp 12 OZ / 354 ML

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Bio

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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