1747 Tasting Notes

27
drank Strawberry Fields by DAVIDsTEA
1747 tasting notes

This was another sample that came with my DT order. The dry leaves smelled quite nice but unfortunately the brew itself was horribly bitter. I had to dump in a ton of milk and honey to make even remotely palatable and even then it was mediocre at best. According to other people’s reviews they’ve had better luck cold-brewing this blend – but honestly? I dislike it it so much that I don’t want to go to the effort.

Preparation
Boiling 4 min, 30 sec 1 tsp 12 OZ / 354 ML

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68
drank Strawberry Colada by DAVIDsTEA
1747 tasting notes

I don’t order online much from Davids Tea as I have a store that’s a ten-minute walk from my house. But the store was sold out of the gift item I wanted to get for my mom for Mother’s Day so I turned to their online store (which conveniently had a free shipping offer).

This blend was one of the free samples that came with my package. The smell was mouth-watering – I love anything pina-colada and the strawberry was an added bonus. Unfortunately as soon as I added water I saw the tell-tale red bloom of hibiscus. When I took a ship of the hot tea my worst fears were confirmed as pretty much all I could taste was the tart, metallic, almost blood-like flavour of hibiscus. Bleh.

I was tempted to dump it down the drain at that point, but since it had smelled so good, I decided to see what I could do to improve the flavour before giving up. So I stirred in about a teaspoonful of honey and low and behold it actually made the tea taste far better. I could actually taste the strawberry and pineapple even though the hibiscus tang was still present. Then I stuck my half-finished cup in the fridge overnight – and the next morning it was even better and actually rather enjoyable. It tasted like a tart, fruity pina-colada with a distinct strawberry undertone.

So obviously iced and sweetened is the only way to go with this tea. I don’t think I’d buy a large quantity of it, but I might try buying one of those pitcher packs which are specifically for iced tea. I could still do with less hibiscus over all, but in the end I still liked it.

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

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76
drank Apple Brandy Assam by 52teas
1747 tasting notes

I took this tea with milk this morning as an experiment and I found the results to be pretty enjoyable. In my last note I said this tea was also more like a Darjeeling than an Assam – but this time the robustness of the Assam is much more evident and it holds up well to the milk. It tames some of the wine/brandy flavours and I can taste the apple a bit more clearly.

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

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75
drank Harvest Apple Spice by Tea Forte
1747 tasting notes

i’m not a big fan of red rooibos teas generally, but I’ve found that it usually goes very nicely with apple flavours. There’s plenty of that in this tea along with some sweet, cinnamony notes. It’s very warm, and comforting tea that’s reminiscent of stewed apples or maybe apple pie filling.

Preparation
Boiling 5 min, 0 sec

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72
drank Maple Vanilla Honeybush by 52teas
1747 tasting notes

Sipdown. I don’t normally add milk to anything other than black teas, but I discovered that a splash of skim really brought out the vanilla flavours nicely. And as a bonus there was no sweetener needed but the maple flavours achieved the same effect.

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

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77
drank Tiger Spice Chai by David Rio
1747 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
1747 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
1747 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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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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