1760 Tasting Notes

84
drank Chestnut Green Tea by Lupicia
1760 tasting notes

This is another Lupicia tea that came my way via the Great Canadian Traveling Teabox. I was a bit skeptical at the steeping directions as it seems like too long and hot a steep for a green tea – but somehow the tea comes out tasting fine. It has a delicious savory flavour with a toasted, nutty undertone and it’s a distinctly chestnut sort of nutty – rich and strong and distinctive.

Preparation
195 °F / 90 °C 1 min, 30 sec 1 tsp 12 OZ / 354 ML

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86
drank Forever Nuts by DAVIDsTEA
1760 tasting notes

I got this as one of my three samples that came with my Davids Tea order. I have a DT store in my town but they were all out of Pumpkin Patch and Mango Lassi and I wanted to stock up before they were gone. It seemed a fair trade for the cost of shipping.

The tea smells quite tasty – sweet and nutty though I was rather alarmed when it turned bright pink when I added water. Thankfully the cause was beetroot rather than the dreaded hibiscus – though it still begs the question as why a tea like this has to be bright pink to begin with – it’s more than a little incongruous.

It tastes very much like freshly-baked banana bread – mostly minus the bananas. It’s nutty and sweet with a warm, baked undertone. It makes a wonderful dessert tea.

Preparation
Boiling 6 min, 0 sec 1 tsp 12 OZ / 354 ML

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85
drank Fantasy Island by DAVIDsTEA
1760 tasting notes

Sipdown. This tea was delish and I would definitely buy it again – so please, Davids Tea, never stop stocking this one!

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

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77
drank Orzo Strawberry by Lupicia
1760 tasting notes

I’d always thought that orzo was a type of pasta – and it turns out I’m not wrong but apparently the pasta got its name for it’s resemblance to barley grains which is what this tea is made out of. It looks very much like coffee grounds and it was a pain in the ass to clean out of my strainer so I’d say it almost needs something like a coffee filter for brewing.

Dry the smell is a rich, malted scent with hints of chocolate and strawberry. After adding the water it became more coffee-like. I literally can’t drinking coffee or it will make me violently ill so I have no idea how close the flavour is to actual coffee – which supposedly orzo is a common substitute for. I will say that it tastes like it smells – flavourful and toasty with a faint hint of bitterness. The strawberry is sort of a vague sweet undertone but it provides a nice contrast.

Many thanks to Ash for providing a sample of this tea via the GCTTB.

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

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This is the first yellow tea I have ever drank as it isn’t an easy type of tea to get a hold of without shelling out a bunch of money.

It’s an interesting-looking tea, the dry leaves are a mix of dark brown and grey rather than yellow like you’d expect and they’re formed into little twists resulting in a tea that’s quite loose and hard to measure in my little scoop. The flavour remind me of some white teas that I’ve tried with a distinct hay-like flavour. This tea doesn’t have the same sweetness that usually accompanies those white teas though. I gave it a resteep @2:45 but the results were a bit lackluster and weak.

It’s an interesting tea, though I’m not entirely sure if I actually like it or not – I need to fiddle with the parameters a bit before I can say for sure. Can anyone else share how they steep their yellow teas?

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

I generally go with a low temp like you did, 160 – 170 is my preference. I treat it much like I would a white tea. I steep it for 4 minutes.

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70

This came out of the Great Canadian Traveling Teabox, it’s in bagged form so it was nice and convenient for a morning like this when I didn’t feel like doing anything complicated. It has a pleasant spiced-orange flavour and yes, there’s licorice present but honestly I didn’t find it to be very strong – unlike in some teas where it overwhelms everything else, this was content to remain a faintly sweet background note.

Reading the reviews of this tea is amusing because people seem to either love it or absolutely loath it. I…sit somewhere in the middle, it’s not bad at all for bagged tea but it’s nothing fantastic.

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

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70

I’m always on the lookout for a good chai, particularly this time of year when the warm spiciness is appreciated. This one is a CTC style mixed with pieces of spices and a few rose petals. The scent is lovely and fragrant but unfortunately it doesn’t transfer entirely over to the flavour as I find it a bit mild for something billed as a ‘spicy’ chai. Still it’s nice and I can still distinctly taste cardamom, cloves and a hint of what I think might be black pepper. No real rose flavour though, sadly. The base is also nice for a CTC, robust without being too harsh or astringent.

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

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87

It was pretty much a requirement for me as a Canadian to give this tea a try – actually Frank didn’t have to twist my arm that much – I love his cheesecake-flavoured blends. Ti Kwan Yin was a good choice for the base because the tea’s natural sweetness really brings out the maple flavours and its smoothness compliments the creamy cheesecake flavours. This tea is well-worth the few dollars extra it cost as a ‘V.I.T.’.

Preparation
185 °F / 85 °C 2 min, 30 sec 1 tsp 12 OZ / 354 ML

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80
drank Pumpkin Cheesecake by DAVIDsTEA
1760 tasting notes

I picked up a small amount of this tea on the way home from work today. I’m a bit of a sucker for pumpkin-flavoured things, especially this time of year when it starts to get cold, damp and windy.

The smell of the brewing tea filled up the house – spicy and sweet and very autumn-y. The flavour isn’t quite cheesecake, although there’s certainly some rich, creamy notes in there courtesy of the white chocolate. There’s something that’s very strongly reminiscent of a graham cracker crust in the flavour with that same honeyed sweetness – in that regard the red rooibos base actually works really well for this tea. There are some spices but they’re rather subdued and this clearly isn’t intended to be a chai-like tea.

It sort of misses a bit where it comes to the flavours it’s trying to replicate, but it’s still a lovely tea on its own. I’m definitively buying more before it sells out.

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

Jillian – no idea if messages aren’t working for you on Steepster. A sign from you would be appreciated

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78

I just heard the news about Butiki closing its doors – I’ll have to make sure I purchase all their teas that I wanted to try before they’re all sold-out. :(

This tea is aptly named – I get a distinctly floral/lilac scent mixed with a fruity aroma as the tea steeps. The sweet floral notes – a distinctive characteristic of many green oolong – are present in the flavour as well. And yes there are definitely some nice fruity pineapple flavours, though I think they could stand to be a touch more prominent.

Preparation
175 °F / 79 °C 4 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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