1776 Tasting Notes
This tea smelled like a ripe, juicy pear as it was brewing and I was eagerly anticipating that first sip. Too bad the intial impression was that the tea tasted very tart and nothing like the scent at all. It tasted like it had a ton of hibiscus in it, but when I looked at the ingredient list there’s nothing on it that should be causing such the tartness. 0_o
After that first burst of sourness faded I could taste some actual pear flavour, but it was subtle and left behind more tartness in my mouth after I swallowed it. I’ll try icing the rest of this cup to see if that improves the taste at all. Stay tunned until tomorrow.
This blend reminds me a great deal of Adagio’s chocolate chip black tea. It’s got a great cocoa flavour that goes well with the slightly bitter Ceylon base Adagio uses. I’m not getting much caramel though which is a bit of a disapointment. I’ll try adding milk or sweetener to see if that’ll bring out the caramel at all.
I was very disapointed when I missed out on the inital VIT teas so a big thank you to Amy Oh for giving me a sample. The hojicha gave this tea a really interesting baked flavour that was still smooth and almost creamy in nature. It mixed well with the banana flavour which tasted quite genuine, and while the coconut was more of an afterthought it worked well with the whole blend too.
A sample of this tea came with my last Davids Tea order and right now it’s perfect iced tea weather (ie. blazing hot) so I gave it a try. There was only enough for a single cup, so I drank half of it hot and then stuck the rest in the fridge to get cold. I’ll be honest in that I wasn’t expecting too much (fruit teas often taste the same to me), but in the end I was pleasently surprised.
First of all – no hibiscus, yay! The flavour reminds me very closely of a pina colada (minus the rum) with just the right dash of sweetness that I didn’t need to add any agave nectar. I think I prefere it iced to hot but it’s very nice both ways. Next time I’m in Vancouver I’m going to see if I can pick up some more so I can make a jug of this stuff!
This is another high-quality roasted green oolong. This time it’s a sample that RachanaC kindly gave me in a trade awhile back. It’s essentially everything its profile said it was – first lightly roasted, followed by sweet floral notes and an aftertatse that reminds me of both nuts and maybe a bit of honey as well. Maybe not quite as rave-worthy as the Charcoal-roasted An Xi Tie Guan Yin from Life in Teacup, but it manages to be an excellent tea on its own merit.
I’ve had this tea in my cupboard for so long that I’ve forgotten where it came from. It must have been from a trade as I don’t recall ever buying from Mark T Wendell.
I really enjoyed this blend, it’s a great afternoon tea that’s light and smooth enough to be drunk without milk, but is still full of flavour. It’s not nearly as smokey as, say, a lapsang souchong, instead being more like a light Russian Caravan. It’s more than just a one note tea as well, there’s a fruity sweetness that blends nicely with the smoke and gives the tea more body and character.
Thank to whoever sent me this one!
This is my first time trying guayusa and I’m both curious and a bit leery of the caffeine content. It smells like wet cut grass, which isn’t the most auspicious beginning, but what the heck. The flavour is also reminiscent of wet grass…at least at first. It then turns into something that manages to be slightly savory and slightly spicy and something I really can’t put a description to. There’s a nice hint of vanilla tucked in there and some bright citrus note. I finished about half the cup and put it down to do some laundry and promptly forgot about it. That half cup was still enough to give me a mega jolt of energy – luckily I had lots of stuff that needed doing, otherwise I would have been bouncing off the walls!