1843 Tasting Notes

74
drank Gingerbread Houjicha by 52teas
1843 tasting notes

The nutty, roasted flavour of the houjicha is a great base for this blend as it has the warmth and substance that you’d need for strong, spicy flavours like these. It’s not quite gingerbread for me – it needs more molasses flavour I think to get to that point. Even so, I found myself enjoying this tea, it’s a nice blend for drinking on cold days.

Preparation
185 °F / 85 °C 2 min, 45 sec 1 tsp 12 OZ / 354 ML
Kittenna

I really felt the houjicha base here was amazing.

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90
drank Sweet & Spicy Pecan Chai by 52teas
1843 tasting notes

This tea smells just like a batch of freshly-baked gingersnap cookies – seriously, it’s giving me a craving for those cookies. It tastes quite a bit like gingersnap cookies too; lightly spicy with a hint of molasses. There’s also a hint of cardamom that you wouldn’t normally taste in a gingersnap, though it works so well in this tea I’m almost tempted to try adding a bit to my cookie recipe next time. I think the rooibos based really works in this tea’s favour for once (I’m not a red rooibos fan). Tonight I’m drinking it plain but I bet it’ll be great with milk too.

Preparation
Boiling 7 min, 0 sec 1 tsp 12 OZ / 354 ML

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86
drank Banana Peach Green by 52teas
1843 tasting notes

This tea has been on my wishlist forever. It used to be part of the permanent collection at 52Teas and I never purchased it, thinking I could always buy it ‘next time’. Of course companies change and I lost my chance – so I was delighted when LiberTeas reblended it.

The smell of the dry tea is so good I almost want to eat it. The peach is the more dominant flavour when the tea is warm but the banana comes out after the brew has had a chance to cool. It’s a fantastic flavour combination that would probably be good iced as well.

Preparation
170 °F / 76 °C 2 min, 0 sec 1 tsp 12 OZ / 354 ML
Kristal

Ugh, I totally hear you! I know I’ve said this before but DAVIDS TEA has been bad for that lately.

Evol Ving Ness

^ Indeed. So disappointed in what DTs is coming up with lately. Especially since several of their discontinued teas had been so stellar.

Kristal

Agreed. Haven’t been there in months, and with it being iced tea season I’m trying to use bagged fruit herbals for iced tea since on hot days my husband and I go through a 2L pitcher a day and I’m trying to save money. Therefore, I don’t think I’ll be buying much from them anytime soon since that’s going to be there focus til September ish.

Evol Ving Ness

Good call. And smart to sip down all the herbals and fruity teas, bagged or otherwise.

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drank Coco Colada by DAVIDsTEA
1843 tasting notes

My local Davids Tea was sampling this cold and since I love all things pina colada I HAD to try it. Unfortunately there’s something about the smell and something about the taste that I found really unpleasant. I wanted to like it, but I just couldn’t. I can’t even pinpoint as to what it was, as apart from the hibiscus i like all the ingredients individually and even the hibiscus wasn’t in a quantity large enough to be off-putting. Maybe my taste buds are off – that happens sometimes with the meds I’m on. And since it was such a small amount I got to try I’m going to hold off rating this tea for now.

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81

Yay, my order from 52Teas came in! I have a wealth of new teas to choose from, but I was so excited to try LiberTeas’ version of this popular blend so it’s the first one I steeped up. The dry tea has a fragrant lemon-line scent with hints of something sweet underneath. The sweetness bloomed as the tea steeped until it reminded me very much of how lemon meringue pie smells fresh out of the oven.

The flavour is citrusy and fresh and very much like the filling of a meringue pie if you left out the sugar. The meringue flavour is hard to find at first but as the tea cools off it sneaks its way in. I wish it were a bit more prominent from the get-go but overall I really enjoyed this blend.

Preparation
180 °F / 82 °C 3 min, 0 sec 1 tsp 12 OZ / 354 ML

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71

I thought I’d reviewed this tea ages ago. Ah well better late than never.

When I make iced tea I tend to do it as a hot brew and then add a bunch of ice and a bit of agave nectar. This method seems to really bring out the basil flavour. It’s more of a tulsi basil than a sweet basil (the kind you use to make pesto) flavour but it definitely dominates each mouthful. Following on the heels of the basil is a mildly sweet strawberry flavour and the grassy green tea base finishes it off. It’s not a bad tea but I wished the strawberry flavour was a bit stronger (Roswell had the opposite problem when it was cold brewed).

Unfortunately the boyfriend turns his nose up at most green teas this tea being no exception – so this isn’t really very good for filling the communal iced tea jug that I have going in the fridge all summer long.

Preparation
Iced

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85
drank Almond Matcha by Red Leaf Tea
1843 tasting notes

There was a sample of this sitting in my cupboard that I finally got around to trying. I love matcha but it takes a bit more work than you average cup of tea. It smells and tastes very strongly of almond extract which I’m pretty sure was what was used to flavour this tea. Not that I mind I love almond extract – it makes me think of baking. But if you’re not a fan of almond extract this probably isn’t a matcha for you.

I prepared this matcha by sifting in 3/4 tsp of matcha powder then I added a few tablespoons of hot water just enough to help break up the clumps and then I added about a 3/4 cup of hot skim milk, and together with a drizzle of honey I whisked everything together in my mug and topped it with a few spoonfuls of frothed milk.

It’s a yummy treat on a rainy day like today. It’s absolutely pouring outside and my patio looks like a lake. I’m so glad it held off for my grad though, the actual ceremony was inside, but afterwards we all went over to one of a my prof’s houses for a BBQ

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80

Sipdown. A robust tea like this was a perfect way to start off the day of my university convocation (whyyyyy did they schedule the ceremonies so early?)

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

Congratulations!

Fjellrev

Congrats, Jillian!

Mookit

Congrats on your achievement :)

tigress_al

Congrats!

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88
drank Spiced Pumpkin by DAVIDsTEA
1843 tasting notes

Sipdown. I made the last of this into a latte for my boyfriend and I. Except my milk frother didn’t want to work. :/ Even without the frothed milk it was still delish, I simmered 3 tsp in a pot on the stove in 1 cup water and 1 cup milk for about 20min. This tea is already sweet so I didn’t need to add any sugar.

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88

Nothing beats a good chai in my opinion and while you’d think it was just a matter of throwing a bunch of spices in black tea you’d be wrong. Shaktea is a great little tea shop in Vancouver’s south Main St, an area that’s seen a lot of revival lately and is home to a lot of great independent shops and cafes that haven’t been overtaken by the big businesses (yet).

This chai is one of Shaktea’s most popular blends and it’s easy to see why, it’s a great, full-flavoured tea with just the right mix of spices. I can taste the coconut as well though I wish it were a touch more prominent. Great with milk (like most chais), I’m going to try this one as a latte next time.

Preparation
Boiling 5 min, 0 sec 1 tsp 10 OZ / 295 ML
Evol Ving Ness

This one sounds really really good.

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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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