1843 Tasting Notes

73
drank Caribbean Crush by DAVIDsTEA
1843 tasting notes

Hmm, not really sure why it’s called ‘Caribbean" Crush as I’m not really getting that much in the way of tropical flavours from this tea. Well I get some pineapple, but mostly I just taste sweet cranberry and hibiscus. It’s not bad – certainly it’s appreciated on a hot afternoon – but it isn’t really anything new or special either.

Preparation
Iced

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74
drank Eggnog Chai by 52teas
1843 tasting notes

I love all the new blends LiberTeas is creating under the 52Teas brand and if I could I’d buy everyone one of them. Sadly my wallet and the fact that I’ve have too much tea already has prevented me from doing so. This came my way via the Great Canadian Travelling Teabox so of course I pounced right on it. ;)

It smells deliciously spicy and eggnog-y in the pouch and while it was brewing. Unfortunately much of the flavours get lost in the black tea base which comes across a little bit astringent here. I could taste the eggnog but it’s mostly an aftertaste. I was drinking it plain so I added a splash of skim milk and that really improved matters, bringing out a sweet, creamy flavour with a hint of nutmeg. So I suppose the moral of the story is that like most chais this one is much better with milk.

Preparation
Boiling 3 min, 15 sec 1 tsp 10 OZ / 295 ML

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85
drank Oolong spa by Liquid Proust Teas
1843 tasting notes

GCTTB
The label on the tea says ‘Spa Oolong’ but here it’s called ‘Oolong Spa’ so I’m not sure which is the right one. Not that it really matters in the face of good tea. ;)

Lavender and oolong sound like an odd combination but somehow they manage to work here. It’s the creamy vanilla flavours that help meld everything together, I think. The tea is floral without being too overpowering (no lavender soap tea here!) and the mild woodsy flavour of the dark oolong base compliments the lavender quite well.

Preparation
190 °F / 87 °C 3 min, 0 sec 1 tsp 10 OZ / 295 ML

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89
drank Sweet Coconut Island by Zen Tea
1843 tasting notes

GCTTB
This tea tastes like toasted coconut with added creamy sweetness, like the coconut milk was added to the blend along with the meat. There’s a tropical fruit undertone that’s mostly pineapple and all tastiness. Excellent both hot and iced, this would make an excellent mixer for some kind of summer cocktail.

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

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81
drank Oolberry by Liquid Proust Teas
1843 tasting notes

GCTTB
This is a very stemy oolong, making it a bit hard to measure with the twigs hanging over the side of the spoon like little spider legs, lol. The smell of the tea is beautifully floral, like fresh lilacs. The floral notes are also in the flavour but they’re mixed with a light blueberry flavour, and the tea finishes with a slight tanginess.

The second steep @ 4 min didn’t have much in the way of berry flavour though the oolong base itself was still full and flavourful. Those tangy ends note were more developped into something that might be pineapple or maybe citrus.

Preparation
185 °F / 85 °C 3 min, 0 sec 1 tsp 10 OZ / 295 ML

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73
drank Fake Mead by Liquid Proust Teas
1843 tasting notes

GCTTB
I love mead so naturally I had to try this tea. Given the Darjeeling base I lowered the steeping temperature from the usual boiling water I usually use with black teas. It tastes very much like a Darjeeling with that slightly astringent, muscatel wine flavour. As the tea cools off I can taste the smoother sweet honey flavour. It’s a great idea for a tea blend, I just wish a bit more of the honey flavour came through initially.

Preparation
195 °F / 90 °C 2 min, 15 sec 1 tsp 10 OZ / 295 ML

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69

GCTTB
Pretty standard ginger peach tea. It’s not bad by any means, but not really remarkable. It’s actually quite similar to the ginger peach tea that Davids Tea carries. It is nice that this one is decaf though so I can drink it after 4pm and not have to worry about being wired all night long. :D

Preparation
205 °F / 96 °C 3 min, 0 sec 1 tsp 10 OZ / 295 ML

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64

GCTTB
The steeping recommendations suggested using 5g of tea but since I didn’t want to use up the entire sample, I took half and went for a bit of a longer steep time instead.

I rinsed the buds for 20 sec before steeping.

1st step at 1.5 min was rather weak and the flavour was a strange combination of mineral and mustiness and I almost gave up right there. But I decided to give it another go.

2nd steep at 3 min: The flavour was much more developed but still quite low-key. It’s sweeter and not as musty-tasting.

I’m only so-so about this tea. I’ve had other pu-erh buds that have been much nicer and more flavourful.

Preparation
Boiling 2 g 8 OZ / 236 ML

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82

GCTTB
The scent of this dry tea is of sweet vanilla cream, but when I poured in the water the distinct smell of lavender curled up and out of the cup. The flavour is pleasent mix of the two, and there’s also a faint berry-like flavour that goes nicely with the creamy vanilla. The lavender is just the right amount to give the blend a bit of spicy without being too pungent.

Preparation
185 °F / 85 °C 2 min, 0 sec 1 tsp 10 OZ / 295 ML

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86

GCTTB
I love the name of this tea – it was the first thing that caught my eye. The combination of flavours is unusual but they manage to work quite well. The sage is subtle and doesn’t make me think I’m drinking a cup of poultry seasoning and the blackberry is distinct and not just some hibiscus pretending to be blackberry. The keemun base is pretty mild compared to others I’ve tried and maybe that’s all to the good; the dense chocolate or smoke notes I get from some keemuns might end up drowning out the flavours in this tea. A really interesting tea that I would find myself tempted to buy if I wasn’t flat broke right now. :D

Preparation
Boiling 2 min, 15 sec 1 tsp 10 OZ / 295 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. ;)

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