1859 Tasting Notes
I missed out on the Honeydew Maté when it made its brief reappearance, so I decided that this tea might be the next best thing. The salesperson joked that she was disappointed that the blend wasn’t called ‘Melon Degeneres’ but I think ‘Honey I Dew’ is pretty cute as well.
I love melon flavours, particularly honeydew, so I was really looking forward to this tea. The flavour of the hot tea was very much sweet honeydew and cantaloupe melon, though it could easily be a herbal for all the difference the white tea base made in the taste.
I started off really enjoying it but interestingly as the tea cooled off the flavours started to get a little bit strange. The melon became more artifical and the tea left a bit of an odd aftertaste in my mouth. Usually I like fruit tea more as they cool off and I was thinking that this one would be good iced – but the opposite seems to be true of this blend.
This tea came as part of a 3-tea sampler set I got at work. It’s a good-quality but fairly average-tasting earl grey in my opinion and even with the addition of some milk the flavour isn’t a creamy as I expected. Still it makes a nice breakfast cuppa.
So the Canucks lost the series against the Flames tonight and I’m a sad hockey fan right now.
I’m a bit low on non-caffeinated teas at the moment so I caved to my inner tea-hoarding dragon and bought a small amount of this new blend. The salesperson said that it reminded her of the now-discontinued Coco-Lemon Thai and I can sort of see where she’s coming from, but this blend is a bit sweeter and more fruity. It lacks the body and substance of its predecessor as well, though I might just need to steep it a little bit longer.
I can tell just from looking inside the pouch that there’s not much actual tea in this blend, so calling it a white tea may be a bit of a stretch. I have a love of all things jackfruit – I tried it for the first time when I was in Belize in’08 and have loved it ever since. Unfortunately it’s next to impossible to find here in my little British-Columbian town. Much to my joy I can actually taste it in this tea, along with the crisper flavour of starfruit. There’s something that’s just so juicy and fresh about this tea that makes me love it. I bet it’s a great tea to drink iced.
I discovered a sample pack of different David Rio chai mixes in my cupboard today and I remembered the last time that I drank this particular mix (years ago) I wasn’t super thrilled, so I decided to try my recommendations in the old review and try it with hot milk instead of water this time.
There’s really nothing that even remotely says ‘green tea’ about this mix – even the colour is pale, milky-looking. The flavour is all sweet, creamy vanilla with a few spices thrown in. Don’t get me wrong, it’s a tasty treat and using milk really brings out the vanilla, but I was hoping for a something a bit more…authentic, I suppose.
I’ve been on a bit of a Davids Tea spree lately and I’ve got a bunch of new teas from them that I need to log and add to my cupboard.
I’ve only tried prickly pear fruit a few times as it’s quite expensive and hard to find here, but it does make for a great mojito. It seems to be the dominant flavour in this blend along with pineapple. The tea is quite smooth, slightly sweet and pleasantly fruity though in a way that’s quite distinct from the myriad of other fruit-flavoured green teas that I’ve tried.
I picked up a discounted sampler box of winter-themed Tea Forte teas at work yesterday.
A lot of people have been hating on this tea and when I saw the hibiscus in the ingredients I wasn’t expecting much. But honestly? It’s not too bad. The sour, tangy hibiscus is kept to a manageable levels and there are some actual plum-likes flavours in there along with the warm notes of ginger. Not something I’d go out and buy on its own but it’s not horrible.
I just wasn’t enjoying this tea and in terms of medicinal value I use other herbs (echinacea, white horehound, licorice root) so I didn’t really need to keep the tea for that purpose (after this long I’m not even sure if it still retained its medicinal properties anyway). So instead it got made into tea compost for my garden. I hope my veggies enjoy it more than I did.
Sipdown. This tea got spicier as I got near the bottom of the bag – probably because the bits of cracked pepper all settled to the bottom despite my shaking it to try and redistribute it. And I do have to say the spicy bite is nice but the other spices and flavourings need to be stronger to accompany it – otherwise it just ends up being straight black pepper tea.
I finished off the matcha sample I got in the GCTT. This time I followed this latté recipe that I found on Red Leaf Tea’s website:
I didn’t quite have enough of the sample left to make up a tablespoon so I substitute with some plain matcha. The end result was really good – the flavour wad a bit muted, thanks to my additions and possibly the age of the sample, but I really could taste the raspberry and hint of that boozy-chocolate truffle flavour. I’v got a couple matcha samples from Red Leaf Tea kicking around so I’ll have to try out this recipe on them as well.