1760 Tasting Notes

80
drank Rooibos Vanilla Chai by Adagio Teas
1760 tasting notes

I picked up this tea as part of Adagio’s Chai Sampler and while I’m not generally a fan of red rooibos all the positive reviews made me curious about this tea. Drinking it, if it weren’t for the reddish colour of the tea, I wouldn’t be able to tell this had a rooibos base as it blends so smoothly with the spices as to be barely discernable. It’s a well mixed chai and the spices are nicely balanced if a bit heavy on the cloves. The vanilla gives the tea a surprising smoothly-sweet note, so much so that I’d say that this doesn’t need sugar at all. Very nice Adagio!

Preparation
Boiling 5 min, 0 sec

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69

I added milk to the tea this morning for my breakfast cuppa and found that it really improved things. So I’ve decided to up its rating by a few points.

Preparation
Boiling 5 min, 0 sec

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75
drank Indian Chai by Enchanted Teacup
1760 tasting notes

A new tea store opened in my town – much to my surprise since we’re mostly a Tim Horton’s coffee kind of place, in my opinion. I checked them out and they’ve got a pretty decent selection – not so many single-estate teas, but lots of good blends.

This one is great as a good, basic chai tea. The base is a robust CTC black and the spices are well balanced. Nothing too special but it’s a good, solid tea and goes great with daal pakoras. I might try doing a traditional-style chai latte with it next time.

Preparation
Boiling 4 min, 0 sec

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81

I added a teaspoon of wildflower honey to this cuppa and found that it make it taste like citrus-flavoured candies. I was hoping that it would also bring out the cheesecake flavour a bit more, but no such luck. Despite this lack I find it hard to knock such a great-tasting tea.

Preparation
Boiling 5 min, 0 sec

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72
drank Strawberry Shortcake by Teaopia
1760 tasting notes

Adding milk gives this tea a nice creamy note. However the base strikes me as a little bit weak – may so it doesn’t overwhelm the strawberry flavours?

Preparation
Boiling 5 min, 0 sec
Kittenna

Jillian, you are lovely, and I’ve sent in a spam report :)

Jillian

Lol, thanks Krystaleyn. Deleting the post in question in 3…2…1…

I love the smell of spam in the (very early) morning. XD

Kittenna

Hahaha :)

Jason

Sorry about that, all taken care of.

Jillian

Thanks Jason

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66

The smell of the dry blend is rich and vanilla-y with a nutty undertone. It turned a bit more herbal as the tea steeped and the colour was super dark – like a cup of black dark-roast coffee, I guess.

The first sip was shockingly bitter but after that inital mouthful the flavour improved. I almost never drink coffee (because it makes me hideously ill) but I imagine that it’s meant to taste similar to it – I know that chickory root was used as a coffee substitute when the latter was too expensive or scarse (such as the infamous Ersatz coffee). It’s maybe a bit strong for my tastes, but I’m tempted to try it with milk and/or honey next time. Colour me intrigued. :D

Preparation
Boiling 5 min, 0 sec
gmathis

The Ersatz blend I’ve tried is mild enough you can drink without additives, but it has some roasted rice in it instead of straight-up chicory.

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66

I think this tea came out of the Travelling Teabox and it’s been sitting in my cupboard for a fair while. It’s clearly labeled as comming from SBS Teas but I can’t seem to find it anywhere on their website, although given the length of time I’ve been hanging on to this blend I guess that isn’t too surprising.

The tea itself is rather underwelming, mildly floral – mostly jasmine and only a hint or orange, but mostly there was just a generic tea flavour. It’s not terrible – the floral notes aren’t too perfumy, but it doesn’t wow me. I’ll probably trade off this one.

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

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71
drank Honeybush Orange by Adagio Teas
1760 tasting notes

This is a fairly unremarkable tea in my opinion. The orange flavour is quite subtle and takes a backseat to the honeybush base. I do like straight honeybush, though so I found the sweet orange accent to be rather nice. Maybe I just need to steep it for longer.

Preparation
Boiling 5 min, 0 sec

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75
drank Chocolate Ecstasy Matcha by Domo
1760 tasting notes

I used 2 tablespoons this time instead of one and noticed a definite improvement in the flavour. The colour is still a weird-looking shade of greyish green, but I supposed I can get over that. ;) I like that despite being a powdered mix it isn’t super-sweet unlike, say David Rio’s chais.

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78
drank Fujian Baroque by Adagio Teas
1760 tasting notes

Normally I don’t drink Chinese blacks with milk apart from the occaisional keemun. Yunnans, which this tea resembles a bit, in particular don’t work well with additives I’ve found. None the less I decided to experiment this morning and added a splash of skim milk, which to my surprised worked out quite well. It really brought out those faint cocoa notes and gave the whole thing a nice, smooth finish.

Preparation
Boiling 5 min, 0 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!)

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