1722 Tasting Notes

77
drank Tiger Spice Chai by David Rio
1722 tasting notes

Bleh, it’s wet and miserable outside today so I treated myself to a chai latté. This is apparently David Rio’s default mix and it’s quite nice, I had it will 2 oz boiling water and about 6 oz hot skim milk that I’d given a bit of a froth. The downside of using skim is that it doesn’t stay foamy for very long due to the lower fat content, but that means I just have to be quick about enjoying my latté, right? ;)

There’s a good , well-balanced mix of spices and it gives this mix a pleasent warmth. It’s maybe a bit sweeter than I care for but most mixes are I’ve found (I’m the person who always has her sbux drinks half-sweet). It’s a nice mix to have on hand for days when you don’t want to fiddle with making chai the old-school way.

Fjellrev

How do you heat/froth your milk anyway? I’ve been far too lazy to make a proper latte despite the fact I purchased an IKEA handheld milk frother months ago.

Jillian

I usually just heat the milk in a pyrex measuring cup in the microwave (just be careful that it doesn’t boil) and use a hand-held frother to whip it up and pour it into the tea (or the mix in this case) in my drinking mug. I also usually add a bit of boiling water (usually like 1/4 cup) to the mug first to raise the temperature.

Fjellrev

Ok cool, thanks, that seems like the best way, really.

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76

Usually when I think of Moroccan or North African-style tea I envision something that’s pretty much straight green tea and mint with a sugar cube or lump of rock sugar. I certainly get the cool freshness of the mint though the green tea is a bit harder to find in the flavour profile. The spices add an interesting flare to the blend, the one I notice the most is the fennel and licorice root which gives the tea a sweet aftertaste. Not bad, I like this take on an old classic.

Preparation
185 °F / 85 °C 3 min, 30 sec 1 tsp 12 OZ / 354 ML

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This tastes very similar if not identical to the Coconut Cream white tea that I got from the Tea Gallerie in San Diego. I wonder if these two companies have the same supplier – or if one supplies to the other?

Preparation
175 °F / 79 °C 3 min, 30 sec 1 tsp 12 OZ / 354 ML

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70
drank Honey, I Dew by DAVIDsTEA
1722 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.

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

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70
drank Earl Grey Cream by Tealish
1722 tasting notes

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.

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

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73
drank Spa Day by DAVIDsTEA
1722 tasting notes

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.

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

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90
drank Shooting Starfruit by DAVIDsTEA
1722 tasting notes

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.

Preparation
185 °F / 85 °C 4 min, 45 sec 1 tsp 12 OZ / 354 ML

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68

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.

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78
drank Cool Cactus by DAVIDsTEA
1722 tasting notes

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.

Preparation
175 °F / 79 °C 3 min, 30 sec 1 tsp 10 OZ / 295 ML

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55
drank Sweet Ginger Plum by Tea Forte
1722 tasting notes

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.

Preparation
Boiling 5 min, 0 sec 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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