1667 Tasting Notes

92
drank Bai Lin Gong Fu by Canton Tea Co
1667 tasting notes

Still as good as the last time I drank it. I also noticed that along with the malty flavour there’s some fruity notes in the tea that make me think of sweet raisins.

Preparation
185 °F / 85 °C 2 min, 30 sec

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36
drank Kiwi Lime Ginger by Tea Forte
1667 tasting notes

There’s just something about the taste of this tea that reminds me of Buckley’s cough syrup – the one that has the slogan “It Tastes Aweful. And It Works” for good reason. Its ingredients include things like camphor and pine oil, and maybe it’s purely psycological but I swear I’m tasting those things in this tea. It’s not all bad, I’m geting a nice, fruity kiwi note in the aftertaste. But let’s be honest, the only time I want to taste Buckley’s is when I’ve got a bad bout of the flu.

http://buckleys.com/images/home_buckley_ad.gif

Preparation
Boiling 5 min, 0 sec

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71
drank VouDou Chai by SBS Teas
1667 tasting notes

So that’s the end of this tea. I know I said it was a fairly average chai, but I have noticed that it has a smokey quality to the leaves. So either they’ve been contaminated with soemthing else or the blender used a Russian Caravan or some other smokey tea for the base. I still don’t think that makes this tea rave worthy, though it tastes good enough with milk and honey stirred into it.

Preparation
Boiling 6 min, 0 sec

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71
drank Red Ginseng Recharge by Rishi Tea
1667 tasting notes

This tea has a really interesting scent being very herbal and sweet with hints of fruit and spices. I can totally tell there’s ginseng in there as there really isn’t anything else that smells like ginseng does.

The flavour of the tea seems to go in waves, first lightly fruity, then there are hints of cinnamon, then it finishes off with the rather herbal-tasting ginseng and the licorice root, the later leaving a sweet aftertaste in my mouth. There’s not really one ingredient that really comes to the fore – not even the ginseng – instead it all just sort of blends together. It makes for an interesting mix of flavours, but not an unlikeable one.

Preparation
Boiling 5 min, 0 sec

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60
drank Pumpkin Cheesecake by 52teas
1667 tasting notes

I was quite excited about this tea as Frank’s cheesecake blends tend to be a big hit with me. Unfortunately while I can smell the cheesecake flavours, they aren’t really present in the flavours. And it seems to have the same problem that the Pumpkin Pie black tea had in that you can’t really taste any of the actual pumpkin. Instead the flavour is mostly what I’d call pumpkin pie spices, like cinnamon and cloves.

I’ve got to say I’m rather disapointed. :(

Preparation
Boiling 3 min, 30 sec

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72

I’ve discovered that a little bit of agave nectar really brings out the sweetness in this tea. You also get a lot more flavour out of it with a longer steeping time. So all in all, not bad.

Preparation
Boiling 6 min, 30 sec

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80
drank Mojito Marmalade by Tea Forte
1667 tasting notes

Not bad, I was afraid the rooibos wold ruin it but I can barely taste it. The citrus flavour makes a great counterpoint to the cool mint and it doesn’t come of as being too herbal-tasting. There’s a nice low-level sweetness too, so I don’t think this tisane needs any sweetner. It would be a great tea to try iced methinks, too bad it’s not really the time of year for iced tea anymore where I live.

Preparation
Boiling 5 min, 0 sec

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72
drank Golden Bi Luo by Chicago Tea Garden
1667 tasting notes

With the last of this sample I decided to experiment with a lower steeping temperature which I don’t often do with a black tea. The result is a smoother, more gentle tea which still retains its malty qualities.

Preparation
185 °F / 85 °C 3 min, 0 sec

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72
drank Golden Bi Luo by Chicago Tea Garden
1667 tasting notes

I got three good steepings out of this tea at 1 min, 2 min, and 3 min respectively. It was really neat how those little, tightly curled-up dry leaves unfurl into whole, good-sized leaves once they’re in the water.

It’s a malty tea but it also has a hint of bitterness to it, though not the sort of bitterness you’d get from cheap tea or oversteeping, it’s more an inherent characteristic of the tea.

Preparation
Boiling

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90

This tea also goes quite excellently with a milk at a higher steeping time, I’ve discovered. The Nilgiri base instead of the usual Ceylon was a great choice for this tea – it supports the vanilla and gives the tea body without becoming too strong or astringent and drowning the flavours out.

Preparation
Boiling 5 min, 0 sec

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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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