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1527 Tasting Notes

61
drank Caramel Spice by DAVIDsTEA
1527 tasting notes

Can I join everyone else is asking ’where’s the caramel"? I can smell it pretty clearly in the dry tea but the tea itself mostly tastes like orange peel with spice. There also something about the citrus flavours combined with this particular black tea base that comes across as being a bit unpleasantly bitter. I noticed a similar problem with the La La Lemon blend.

I’m not thrilled with this one at all – I’ll give it another go and if I still don’t like it I’ll probably put it up for adoption.

Preparation
Boiling 3 min, 45 sec
Tabby

Ugh, I hate it when a caramel tea doesn’t live up to its name!

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88

Mmmmm blueberries! Fruit flavoured black teas have the annoying tendency to be mostly black tea with only a hint of the fruit they supposedly taste like. NOT the case in this instance – this tea is literally bursting with blueberry flavour, not surprising I guess as dried blueberries make up half the volume of the dry tea. The distinct sweetness enhances the fruitiness and helps the tea taste more ‘jam-like’. I only have a small sample but I would totally buy a larger pouch of this tea.

Preparation
Boiling 4 min, 0 sec
__Morgana__

Shopping list!

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70
drank Liquorice Earl Grey by Løv Organic
1527 tasting notes

With the triple whammy of licorice root/anise/and fennel I was expecting this tea to be more strongly licorice-flavoured than it was. Instead, however, the citrusy bergamot is still the most prominent flavour in this tea and the licorice is a more a slightly spicy afterthought, making this blend more interesting than your typical earl grey. I’m glad that they didn’t overdo it with the licorice root as its sweetness can completely take over a tea. Instead the licorice flavour is more spicy than sweet, characteristic of fennel seeds.

An interesting take on a classic tea.

Preparation
175 °F / 79 °C 2 min, 30 sec

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70

This isn’t bad at all for a bagged tea – composed entirely of Indian black teas it smells like a Darjeeling but it isn’t as astringent though there might be a touch of muscatel flavour in there. There’s a hint of Assam’s maltiness and the blend is robust enough to go well with milk but gentle enough that you could drink it plain if you reduced the steeping time (i usually do 5 minutes with a black tea I plan to add milk to and 3.5 min for a black tea I’m going to drink plain). It would be nicer as a whole leaf tea, but for what it is this tea isn’t half-bad.

Preparation
Boiling 5 min, 0 sec

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89

I have a sample of this kicking around my cupboard – the Granville Island Tea Co stocks this tea sporadically and it always sells out fast, so I picked some up while I could. There’s something pleasantly spicy about the scent of the leaves – and like many Darjeeling first flushes they looked more like a green tea than a black tea. The flavour comes across as being almost berry-like, combined with a sweet nuttiness that makes this tea really unique. I expected it to be more astringent like a Darjeeling but it’s actually quite smooth, and gentle.

Preparation
Boiling 2 min, 0 sec

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85
drank Fantasy Island by DAVIDsTEA
1527 tasting notes

This tea smells good enough to eat and for once the flavour isn’t a letdown in comparison. It really is decadent and dessert-like making me think of raspberry truffles or something similar – despite there being none in the ingredient list I’m getting a distinctly chocolatey flavour from the tea. The raspberry is sweet and fruity almost more like a raspberry syrup than just the straight berries and the coconut gives the tea a great exotic vibe. Raspberry and coconut aren’t flavours I’d automatically see as going together, but man do they work well in this case.

Preparation
Boiling 4 min, 0 sec

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62

I picked up a sample of this tea on my last trip to Kelowna. It tastes a fair bit like Adagio’s Choconut Mate, in my opinion. The roasted mate goes well with the cocoa and the overall result is almost malty with a bit of bitterness. I’m not sure why they bothered to add rooibos to this blend as it doesn’t really do much for it except give it a bit of a woody flavour. It’s an okay tea, but not great.

Preparation
195 °F / 90 °C 4 min, 0 sec

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60
drank Sugar Plum Shou Mei by 52teas
1527 tasting notes

Finally a chance for me to log this tea (work and Christmas obligations kept me busy the past couple days). I’ve never actually eaten sugar plums or sugar plum pudding – has anyone? I don’t know anyone who actually makes it anymore. So I have no idea how authentic the flavours are. There’s a bit of a fruity scent to the tea but nothing distinctive. I was afraid it was going to be taste like Celestial Seasonings Sugar Plum Spice, which I like for nostalgia purposes but I sort of expect better from Frank. Thankfully the only real similarity is in the name. Unfortunately it’s really hard to tell if this tea tastes like anything at all.

It might just be that I didn’t steep it long enough or use enough leaf (white teas are harder to measure as they tend to take up more space). Whatever it was, the most prominent flavour I could taste was the white tea itself accompanied by a fruity sweetness and a hint of nuttiness. Rather underwhelming. I’m going to try adjusting parameters before I rate this tea though, as the problem might be operator error. ;)

Preparation
175 °F / 79 °C 3 min, 0 sec

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71
drank Napalm Ferret by 52teas
1527 tasting notes

This is the last tea in the 12 days of X-mas Sampler before the surprise Christmas blend. So that would make this, what….? Eleven pipers piping?

I accidentally oversteeped this one quite a bit because the microwave timer which I usually use for my tea was being put to use timing a pie I had in the oven. It doesn’t seemed to have harmed the tea too much, perhaps due to the robustness of the gunpowder base. Or maybe all the heat is just killing my taste buds.

And here I thought that the Mayan Chocolate Chai and the Flaming Chocolate Maté were spicy. They got nothing on this tea. I think it’s the combination of the cayenne pepper with the cinnamon that gives this blend extra bite. Though heat dominates the blend I can taste the banana sort of as a fruity aftertaste in the back of my mouth. It would be nice if it were a bit stronger I think – or the spices were a bit weaker. An interesting tea altogether, but I don’t think it’s really my thing.

Preparation
175 °F / 79 °C

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79
drank GenmaiCHAI by 52teas
1527 tasting notes

I’m honestly surprised that no one has thought to combine these two teas before. Genmaichas are generally robust enough to not get drowned out by the bold flavours of the chai spices and the toasty, malty flavours of the toasted rice is an excellent compliment. This ends up being a distinctly gingery chai – not surprising as there were huge chunks of gingeroot in my sampler packet. The whole thing has a surprising smoothness to it almost as if it were a latté. Very enjoyable.

Preparation
175 °F / 79 °C 2 min, 30 sec

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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!)

Location

British-Columbia, Canada

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