1667 Tasting Notes

70

This came my way via the last traveling teabox I believe. I wasn’t expecting too much given that it was just a regular teabag filled with what looked like tea dust, but honestly it’s not bad. Luckily I paid attention to the directions on the packet and only steeped it for 2 minutes as the results were surprisingly flavourful without being astringent. I can really taste the mango too and it actually tastes like the fruit rather than Random Tropical Fruit Flavour™.

Preparation
Boiling 2 min, 0 sec

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78
drank Chai On Life by DAVIDsTEA
1667 tasting notes

I bought this tea in Vancouver when it was the tea of the month – it was the delicious smell of the sample pot they had brewing that reeled me into the store. It’s probably one of the best white tea chais I’ve had as in most cases either they use a cheap white tea that ends up being bitter or the base is too light and the spices overwhelm it. This one however is well-balanced between the two extremes – robust enough to handle the spices without being harsh. The taste of the tea makes me think of spice cakes with a bit of lemony coconut flavour on the side. This one probably isn’t chai latté material but it’s a unique and intriguing twist on a classic blend.

Preparation
185 °F / 85 °C 4 min, 0 sec 1 tsp 12 OZ / 354 ML

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72

I’ve discovered that this tea tastes absolutely delectable when it’s sweetened with Meyer lemon-flavoured simple syrup in place of the usual agave nectar. The slight lemony tang is subtle but it pairs well with the berry flavours.

Preparation
Iced
Terri HarpLady

I just planted a black currant bush this morning! It will take a year or 2 before I actually get fruit, but I’m hoping to dehydrate some of them, which might be interesting added to tea :)

Jillian

That sounds awesome Terri, I bet real berries like that would be so flavourful.

Terri HarpLady

I’m sure the birds will love them, lol, & hopefully I’ll get some too :)

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drank Happy Kombucha by DAVIDsTEA
1667 tasting notes

This tea has been holding my interest for quite awhile – I love mango and other tropical fruit flavours even if kombucha and I haven’t always gotten along very well. To be honest I’m not getting any kombucha at all in the flavour as the tea mostly tastes like a tropical fruit salad with emphasis on the mango – and the dark oolong base. It doesn’t seems to re-steep very well unfortunately as it looses most of the fruit flavouring and is rather watery as well.

Preparation
195 °F / 90 °C 5 min, 0 sec 1 tsp 12 OZ / 354 ML

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76
drank Kiwi's Big Adventure by DAVIDsTEA
1667 tasting notes

The last kiwi-flavoured tea I had was…rather unfortunate to say the least (it tasted like Buckley’s cough syrup). Thankfully this one is far and away a better blend. There’s loads of kiwi and apple bits – so much so that I ended up using a bigger scoop than normal because I wanted to make sure I had enough actually green tea in there.

The flavour of the tea is quite light but fruity with a distinct kiwi flavour that I can pick out easily – there’a also a slight hint of citrus from the lemongrass but it’s subdued by comparison. There’s a very fresh green tone to this tea that makes me think it could make a good summer iced tea. Now that winter has finally left us I’m thinking of experimenting more with that sort of thing.

Preparation
175 °F / 79 °C 2 min, 15 sec 1 tsp 12 OZ / 354 ML

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drank Razzleberry Genmaicha by 52teas
1667 tasting notes

This tea smells like a bowl of ripe berries and looking at the dry tea to my joy there’s tons of raspberries and blackberries mixed in with the genmaicha base. I wasn’t sure how well the flavours would work together as I’ve never really though of fruit flavours as something that would go well with the maltiness of the genmaicha but the tartness of the berries is what really makes this work. However, I think I might have over-steeped this cup slightly as the grassy flavour of the green tea is quite pronounced. I’ll reduce the steeping length next time to see.

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

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61
drank Caramel Spice by DAVIDsTEA
1667 tasting notes

Adding milk to this tea improves it significantly as it tones down the astringency and lets a bit of sweetness come out. However in my opinion citrus is still the dominant flavour rather than caramel. I think I’ll keep it but use it as my early morning wake up tea – I’m rarely picky about those so long as it’s black and contains caffeine – and I’m usually so zombified that the flavours doesn’t really register anyway.

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

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81
drank Alpine Punch by DAVIDsTEA
1667 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
1667 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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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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