1829 Tasting Notes
A very Canadian tea eh? ;P
Honeybush is a good choice of base for this blend because its natural sweetness blends well with the flavourings and enhances the sweetness without there being any need for sugar. The vanilla gives the tea a nice creaminess that reminds me of vanilla ice cream. There’s something maybe a tad artificial about the flavours, but overall it’s a nice blend.
If you love coconut this could well be the tea for you – mmmm coconut. It’s the predominant flavour in this tea but I can also taste the smooth, floral flavours typical of many green oolongs such as pouchong. It has a lovely, creamy mouthfeel and it actually remind me a bit of a particular rice pudding I’ve made that uses coconut milk as a base.
it also yields a decent resteep (@ 4:15 min) though it’s a bit less creamy this time ’round.
I added a spoonful of honey which smoothed out some of the sourness and helped bring out the almond a bit more. But overall this tea is still incongruously tangy with not enough of the creamy nuttiness I was expecting. A bit disappointing, particularly given how delicious it smells.
I love the natural rich, cocoa flavour this tea has. I’m not sure if I can taste much in the way of champagne, though there might be hints of it if I look hard hard enough.
The ‘fortune’ is a really cute idea, IMO. Mine says “This year: there is a possibiliTEA you will in realiTEA develop insaniTEA from stupid tea puns.”
Out of all the tea in the Spring Collection this one interested me the most, so last time I was in the mall I picked up 25g to try out. It’s tempting to eat the little pieces of candied cantaloupe but for the sake of the final product I resisted.
The tea is sweet on it’s own and has a nice fruity-melony flavour. This one reminds me quite a bit of DT’s Luscious Watermelon tea that they had a few summers back. I bought up a whole bunch and I love using it to make iced tea. I bet this blend will also be fantastic cold.
The dry tea smells sweet, and oddly a bit like vanilla. It doesn’t linger after the water is added though. The brandy flavour is quite strong and wine-like, which is nice because in the past ‘brandy’ teas haven’t always tasted much like brandy. The apple flavour is more subtle but it comes out when the tea cools off a bit. It isn’t as malty as I would expect from an Assam – in fact it’s a bit more like a very robust Darjeeling with that wine-like, muscatel flavour.
This is a rather brisk tea, a bit similar to a Darjeeling – not too surprising I guess, as the Darjeeling region is close to Nepal. This has a bit more body to it though and doesn’t really have that fruity muscatel flavour. This one has a almost a woody character.
It’s a not really a tea that would be suited to adding milk, but it’s a bit to brisk for my tastes when taken plain.
Last ‘breakfast’ tea of the day – I have a big paper due tomorrow so I figured it was time to get out the big guns. This one is a rich and robust and, while the packet didn’t mentioned where the tea was from, I’m reasonably sure based on the distinct malty flavour that it’s an Assam of some kind. This is a tea that’s definitely better enjoyed with milk as it brings out some of the subtler flavour components such as those nice fruity notes.
Here’s hoping that it’ll keep me awake for the next several hours.
The colour of this tea was distinctly different from the previous one, more of the typical tea-ish golden brown colour. Interestingly I found this tea to be more astringent than the English Breakfast – it’s not horridly so, but I didn’t find it very palatable without the addition of some milk. Milk gives it a nice smoothness and there are some faintly sweet undertones.
I’ve come to associate Ceylon as the default black tea and that’s definitely what this one feels like to me. It’s a higher quality of ‘default’ than most, but I have a hard time getting excited about it.