1734 Tasting Notes

77
drank Gingerbread House by Tealeaves
1734 tasting notes

Even though this tea isn’t strictly a chai blend, I decided to turn the last bit of this into a latte using the recipe guidelines on Chai Wallah’s website: http://www.chai-wallah.com/makingchai.html

My boyfriend and I both enjoyed it even though I missed the cardamom notes that you’d normally taste in a chai.

I was very disapointed when T closed their retail store in Vancouver as I particularly enjoyed their own version of a gingerbread latte. They still operate online (at http://www.tealeaves.com/) so at least I can still purchase their teas.

Preparation
Boiling

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68
drank Buttered Popcorn by 52teas
1734 tasting notes

Following other people’s suggestions, I tried adding agave nectar to my cup this morning and while I found that it did give the tea an interesting kettle-corn flavour it didn’t do much for the astringency of the tea base. It’s a nice idea but I’m afraid I still don’t care much for this blend.

Preparation
Boiling 5 min, 0 sec
Southern Boy Teas

A lot of our customers seem to have better luck with water that is under boiling and short (2.5-3) minute steep times. That might help with the astringency.

LiberTEAS

Yes, I’ve recently made this discovery… I use 200°F and just 2.5 minutes brew time for 52Teas black teas. After my first tasting of the cranberry black tea from 52Teas, I decided to try lowering the temperature as well as the steep time, and the flavor was divine. The astringency was much less apparent, and no bitterness to the black tea base.

Jillian

Thanks for the advice guys, but unfortunately I just had a little sample pack (left-over from the 12 Days of X-mas sampler) and that was the last of it. I’ll keep that in mind though with other teas. :)

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70

I’ve been drinking this tea for awhile but for one reason or another just never had the time to write a tasting note for it. It isn’t bad for a red rooibos tea, the banana for one isn’t a flavour you often find in teas and it’s subtle but nice here. The chocolate could stand to be a bit stronger – I’ve noticed that the chocolate chips in this blend don’t dissolve easily, which is usually a indicator of cheap, low-quality chocolate (I used to work at Purdy’s Chocolates). Tsk, tsk, Frank. ;)

Preparation
Boiling 6 min, 30 sec

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58
drank Chrysanthemum Tea Drink by Yeo's
1734 tasting notes

I was at a Chinese market today with some friends and I needed something to drink. This caught my eye and it was cheap so I picked up a can. I’ve never had chrysanthemum tea before. although I’ve grown the flowers and I know that it’s used a fair bit in eastern medicine.

I can’t say I was super impressed, but that might be because of the cane sugar. The drink was a touch too sweet and it managed to dominate the flavour unfortunately. It does have an interesting herbal/floral taste that slightly resembles the way the flowers smell, which makes sense I suppose. Still it’s not anything I’d run out to buy again.

Preparation
Iced

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91

How come I never blogged about this tea before? Well I can remedy that now at least. I love tropical fruits particularly mangos – my dream tea is probably some weird, Frankenstein-ian mix of chocolate, cherry and mango.

The coconut scent was quite powerful at first, but as the tea steaped the scent of the fruits gradually seep in. Coconut was also the flavour that I first picked up on in each sip, but it didn’t diminish the other flavours that followed – a mix that managed to be more than just ‘generic tropical fruit flavour’. I could definitely pick out pinapple and papaya, though I wasn’t sure about the mango. Either way I found it to be totally exotic and delectable. _

Preparation
170 °F / 76 °C 4 min, 0 sec
Southern Boy Teas

FRANKenstein-ian, eh? Chocolate cherry mango… hmmmmmmmm…

Jillian

LOL, well if you really think something like that would sell, then I’d be happy to take credit for it. ;P

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39
drank Te Med Blåbärssmak by IKEA
1734 tasting notes

I tried adding milk and sweetener to this tea like some people suggested, but I didn’t find much of an improvement. There was maybe a tad more blueberry flavour but not enough for me to revise my rating of this tea. This is one tea that’ll probably go up for adoption some time in the near future.

Preparation
Boiling 5 min, 0 sec

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70
drank Rum Cream by The Tea Table
1734 tasting notes

I got a sample of this tea awhile back but I’ve forgotten who it was from – so whoever you are, thanks for the tea!

The dry tea smells like a tasty combination of vanilla and butterscotch which I could sit and sniff all day. :D Interestingly the rum/butterscotch is very subtle in the tea itself; the dominant flavour is the cream with hints of coconut. I’ve been drinking it with milk so that might be skewing the flavours a bit, but I would have maybe liked a bit more of the rum to come through.

Preparation
Boiling 5 min, 0 sec

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75
drank Holiday Tea by Harney & Sons
1734 tasting notes

It’s nice to revisit an old friend – plus I’ve been making an effort to drink up my older teas. I tried it with milk for the heck of it, and found that it actually worked fairly well, despite this being a fairly light tea.

Preparation
Boiling 5 min, 30 sec

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66
drank Peach Oolong by Art of Tea
1734 tasting notes

I was expecting this tea to taste peachier than it actually does. There’s a hint of fruit flavour but I think that comes mostly from the oolong leaves themselves. Mostly it tastes like a fairly typical dark oolong – a mix of bakey and moss/wet bark-like flavours (in case you were wondering, I’ve never actually eaten moss or wet bark, but this tea is what I’d imagine they’d taste like).

Preparation
185 °F / 85 °C 3 min, 30 sec

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77
drank Gingerbread House by Tealeaves
1734 tasting notes

Revisiting this tea. I’m not sure if I like this tea with milk or without milk more, although both ways are certainly agreeable. I also found that it goes very well with ginger snap cookies. ;)

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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