1585 Tasting Notes

73

I picked up this tea in the gift shop at Craigdarroch Castle in Victoria, BC – Murchie’s, also a Victoria company, often makes special blends for local attractions and institutions like this. Like most of Murchie’s black teas it’s much better with milk than without. The tea base is one of middling strength and the flavours, though reasonably subtle go well with it.

PS if you’re ever visiting Victoria Craigdarroch Castle is a great tourist attraction to visit. Here’s a link to their website – http://thecastle.ca/

Preparation
Boiling 5 min, 0 sec
TeaBrat

I was there last year :)

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74
drank Mandarinkgo by Tea Desire
1585 tasting notes

This was recommended to me as a tea that’s good iced – but I had to try it hot first. The flavours are interesting – distinctly fresh with a slightly sweet, hay-like quality. It’s a bit herbal though not as much as I would expect with those ingredients. It’s all very smooth and pleasant – and I’ll definitely ice my next cup to see how it is.

Also, despite the name, it doesn’t contain any orange flavouring – I think the ‘mandarin’ part is supposed to be in denotation of the Chinese origin of the herbs (ginkgo, jiao gu lan).

Preparation
175 °F / 79 °C 2 min, 0 sec 1 tsp 12 OZ / 354 ML

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90
drank Yunnan Golden Curls by Adagio Teas
1585 tasting notes

Guys guess what? – Adagio has lowered its international shipping charges – which means that after several years, I can buy from them again!

This is quite a neat looking tea – the leaves really do look like tight curls. I’ve often heard Yunnan teas described as ‘peppery’ but I think that this is the first time I’ve actually been able to taste what they’re taking about; it doesn’t bite the tongue like pepper does but there’s a spiciness in the back of the mouth at the end of each sip. There’s also a tannin flavour that I’m more familiar with in this tea type, though in this case it’s quite smooth unlike some teas where there’s almost a cigarette-like tone to them (bleh). This tea on the other hand is more like leather with a faint hint of cocoa-like bitterness in there.

I look forward to trying more teas in Adagio’s Master collection especially – they’ve added quite a few new ones since I last purchased from them.

Preparation
Boiling 3 min, 30 sec 1 tsp 12 OZ / 354 ML
NofarS

Oh no. Lower shipping charges. MUST. NOT. VISIT. THEIR. SITE.
TEA. HIATUS. STILL. IN. EFFECT.
:)

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67
drank Flaming Chocolate Mate by 52teas
1585 tasting notes

This is tea is surprisingly good with milk which is almost never the case with yerba mates. I think the base being a roasted mate rather than a green one makes the difference. The milk lessens the bite of the cayenne pepper somewhat much like drinking milk after eating something spice eases the heat I guess.

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

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68
drank Sensation by Shuswap Infusions Tea
1585 tasting notes

I know the person who owns this company and I often see her at the farmers market in town. A couple weeks ago, when she noticed me eying up this tea, she was nice enough to give me a sample for free.

The scent of the dry tea makes me think of nut brittle, sort of nutty and toffee-like – but when I added the water it changed to something like apple cinnamon (odd since there’s no apple in this blend, but that may be the rooibos). The flavour is mostly cinnamon-flavoured rooibos, though there’s a smooth undertone of vanilla that keep it from tasting too woody. There’s a bit of almond flavour if you tilt your head and squint, but more would be nice.

Not a bad tea at all – red rooibos isn’t really my thing so I wouldn’t shell out the money for a whole tin, but it’s nice enough for drinking in the evenings before bedtime (possibly with a cookie for dessert).

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

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78
drank Tung Ting Vietnam by DAVIDsTEA
1585 tasting notes

I’ve never tried a Vietnamese tea before, although apparently there’s a fairly big tea industry in the country – it’s just that little of it seems to get imported to N. America. The tea is loosely rolled into balls – or maybe a more accurate description is lumps. Dry they have a fresh green scent but as they steep the tea takes on the floral scent I’m familiar with in green oolongs. The tea is gently lilac flavoured though most tung ting have a roasted or baked undertone while this one has what I would call a mineral taste instead. I wouldn’t consider this the best tung ting I’ve ever had, but it’s certainly decent quality-wise.

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

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86
drank Blended Mint by Enchanted Teacup
1585 tasting notes

The company I purchased this tea from was sadly short-lived but I’m not too surprised – we’re more of a Tim Hortons coffee-type city than anything resembling cultured. They did have some interesting blends while they were active though, among them several flavoured pu’erh blends.

The pu’erh base in this one is fairly mild and gentle with a nice, rich peaty flavour. As you might guess from the title mint is the main flavour component but the vanilla gives the tea a creamy sweetness and the cinnamon gives it a hint of warm spice. It all works very nicely together and it makes me wish I’d thought to grab more of the company’s flavoured pu’erhs while I had the chance.

Preparation
Boiling 4 min, 0 sec 1 tsp 12 OZ / 354 ML

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80
drank Coco-Lemon Thai by DAVIDsTEA
1585 tasting notes

This tea reminds me somewhat of Adagio’s Thai Chai with its mix of coconut and lemongrass. This one is obviously lighter with its white tea base and it has more of a herbal undertone to it thanks, I’m guessing, to the lemon myrtle and ginger root. The ginger is subtle which is rare for such a strong-flavoured ingredient and I like the creamy coconut flavours that actually remind me quite closely of coconut milk.

Preparation
185 °F / 85 °C 4 min, 30 sec 1 tsp 12 OZ / 354 ML

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40
drank Spiced Fig by DAVIDsTEA
1585 tasting notes

So I doubled the amount of tea I used and upped the steeping time and while it is an improvement, I’m still rather disappointed with this tea. It’s quite sweet which may be due to all the sugar on the dried fruits which I could see being a problem for people with dietary restrictions – it tastes as though I added a teaspoon or more of honey or sugar to my cup(!) The flavour is still rather weak though I am getting some general fruity notes mixed with a bit of spice, but nothing that I would call distinctly fig-like in flavour. Meh, it’s quite disappointing overall.

Preparation
Boiling 6 min, 30 sec 2 tsp 12 OZ / 354 ML

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91

Sipdown (finally) I’ve discovered that this blend is just as good if not better iced than it is hot. I wish Frank would consider reblending it or something similar, but unfortunately his fruit flavoured teas don’t seem as popular in general.

Preparation
Iced

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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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British-Columbia, Canada

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