1811 Tasting Notes

35
drank Japanese Treasures by Blue Teapot
1811 tasting notes

The problem with getting down to the bottom of a bag of tea is that you get all the little bits that escape the strainer and they slosh around in the bottom of your cup and get stuck in your teeth.

BTW I think I finally found the only dried red current present in my entire supply.

Preparation
185 °F / 85 °C 1 min, 30 sec

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79
drank Lady Grey by Twinings
1811 tasting notes

My morning tea.

Preparation
205 °F / 96 °C 5 min, 15 sec

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75
drank Mint Mate by Custom
1811 tasting notes

I wanted the gentle energy boost yerba mate provides but I felt like I wanted something a bit more interesting than the normal nutty/vegetal flavours of the drink. All it took was a few crumbled leaves of dried mint and this cuppa has a nice refreshing kick to it. :)

Preparation
200 °F / 93 °C 5 min, 30 sec

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71
drank Vanilla Rooibos Tea Latte by Tazo
1811 tasting notes

I sipped this drink while I perused the books and magazines as Chapters Bookstore. Good times. :)

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65

I steeped this a bit longer than maybe recommended with a white tea but it didn’t seem to hurt it, maybe because the delicate whites are mixed with a few different and possibly more resilient greens in this blend. The apricot flavour is quite strong but there’s a perfumy flavour present aswell, possibly from the the jasmine blossoms.

Preparation
200 °F / 93 °C 4 min, 0 sec
Luthien

In my experience, some white teas can be very forgiving if they’re over-steeped – certainly a lot more than most greens. Other white teas, not so much.

Jillian

Interesting, I figured it would be the other way around since white teas are so young and delicate.

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60

I kept the brewing time short, but it still has an astringency I’m not really that fond of.

Preparation
200 °F / 93 °C 1 min, 45 sec
Auggy

Since it’s green and white teas, you might want to try a much cooler water temp. It’s been a long while since I’ve had this one but I think that helped it a lot.

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95
drank Chocolate Chip by Adagio Teas
1811 tasting notes

I made this cup a bit stronger than usual with a bit of extra dry leaf and a longer steeping time. The result is more robust with a hint of bitter tanins starting to come through but the dark chocolate takes care of them nicely.

Preparation
Boiling 6 min, 0 sec

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70

Oddly enough, while I can taste the hibiscus in this tisane, I don’t mind it that much as it isn’t very strong or prominent, and it just seems to ‘go’ with the other ingredients. I added a bit of honey to sweetened it, but after deliberation I think it tastes better without. I guess the fruit in it is so naturally sweet you don’t really need anything extra.

Preparation
Boiling 5 min, 0 sec
Hyrulehippie

I don’t mind hibiscus, but I really hate how overused it is. I suspect it’s done mostly for the bright color. It definitely gets too strong really fast, so I appreciate when it’s done well.

Jillian

Me to! I’ve grown to hate it in Celestial Seasonings Zinger teas and just about all of Stash’s fruit teas.

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90

I’m getting a distinctly nutty flavour this time around but it isn’t a ‘heavy’ taste and the tea still tastes quite smooth and light in the mouth. This was just a small sample and I’ve maybe got enough leaves left for one more small cup. is a sad panda

Preparation
200 °F / 93 °C 3 min, 0 sec

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80

The smell of this tea is delightfully peachy and conjures up images of sweet, ripe fruit, that’s dripping with juice when you bite into it on a hot summer day. Mmmm…

The taste was surprisingly light and delicate without any of the biscuity/baked flavour I’m used to tasting in oolongs. But then again, I’m not exactly an expert with this type of tea – if there was a ‘Oolongs For Dummies’ I’d totally be there! Suffice to say I have no idea what a Wuyi oolong is supposed to be like, so I’ll skip that and just evaluate it on it’s own.

The flavour is smooth, sweet and fruity and the peach isn’t overwhleming. It tastes very natural unlike some flavoured teas which taste like someone dumped in a bottle of perfume. I’d say this is probably my favorite Stash tea to date.

Preparation
205 °F / 96 °C 5 min, 0 sec
Luthien

I’ve had good experiences with peach oolongs, too. It seems to be a fruit flavour that works particularly well with that sort of tea.

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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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