1611 Tasting Notes

69
drank Black Forest by TeaSource
1611 tasting notes

The tea smelled distinctly of sour cherries while it steeped but as it turns out this was sort of false advertising as this was quite muted in the flavour. The tea mainly tasted of yerba mate and light black tea with a hint of fruitiness. It was rather underwhelming and nothing like black forest cake in my opinion, though maybe I just need to steep the leaves for longer.

Preparation
195 °F / 90 °C 3 min, 30 sec

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73

There’s something about the smell of this that makes me love it – it’s an interesting mix of fruity, spicy cinnamon, and the tangy scent of the juniper berries. Somehow they all manage to work together very well. I wish a little more of the fruity sweetness had gotten into the flavour. Overall the flavour seems to be tangy, a mixture of citrus and juniper berries which give the tea a clean flavour with notes of pine. The cinnamon is subtle, but it gives the tea a warm, soothing quality to it.

It’s a very interesting and unusual tea.

Preparation
Boiling 4 min, 0 sec

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85

First of all, the art on the tin is awesome – I love dragons and the ‘get high on a pot’ bit made me laugh as well.

This is a really nice dragonwell, close to, if not as good as the one I get from my local tea shop. It’s a light, but full-bodied tea that tastes quite savory with the flavour of some sort of cooked green vegtable woven through it. It leave an interesting, almost salty aftertaste in my mouth that makes me think of miso soup.

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

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72
drank Strawberry Shortcake by Teaopia
1611 tasting notes

This tea smell yummy enough though the flavour is a little bit on the weak side (possibly due to my short steeping time?). The black tea base is smooth and not to astringent and I can taste some strawberry flavour although the cake part is rather absent. Not a bad tea – I think I can work with this one. ;D

Preparation
Boiling 3 min, 30 sec

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74
drank Turkish Apple by Blue Teapot
1611 tasting notes

I bought this on my Boxing Week trip to Vancouver (I picked up a lot of tea during that time). I don’t normally drink many fruit tisanes but this one caught my interest being that it’s an apple-based tea instead of the usual berry-based ones. And even better – no hibiscus – whoot!

The apple flavour, predictably, is the strongest component of this tea and drinking it make me think of biting into a crisp, juicy Macintosh apple. It’s naturally sweet and there’s a faint hint of something spicy underneath as well. It’s a very ‘warm’ tea that, for me anyway, dredges up memories of Thanksgiving and Christmas time.

Preparation
Boiling 5 min, 15 sec

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76

I tried this cup with a half-and-half mixture of hot water and hot skim milk, which gave the chai a thicker, creamier texture that I found more appealing than just using straight water. The rich, sweet vanilla flavour is quite easily apparent although it maybe makes the tea just a touch too sweet (again, it’s not as bad as other powdered chai mixes I’ve tried).

Bigelow Tea

Thanks for sharing your assessment of our Vanilla Chai…personally one of my favorites, which I enjoy with just a splash of skim milk. We agree that everyone should experiment with the preparation of teas, to get the best overall flavor experience.
Thanks again, we enjoyed your comments!
Kathy for Bigelow Tea

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79

This does make a nice iced tea. It tastes quite fruity and refreshing although the hibiscus taste a bit stronger and more tart than it did when it was hot. Fortunately it doesn’t overwhelm the other flavours and the whole thing ends up being a nice mix of tangy and sweet.

Preparation
Iced 3 min, 0 sec

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80
drank Caramelized Pear by Art of Tea
1611 tasting notes

I add a judicious amount of agave nectar to this cup and it brought out the sweet caramel flavour very nicely. :)

Preparation
Boiling 5 min, 30 sec

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79

Yummy – adding a spoonful of honey really brings out the vanilla in this chai.

Preparation
Boiling 5 min, 0 sec

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76

My steeping cuppa had a faint, delicate floral scent that reminded me of wild honeysuckle blossoms. There’s a bit of that in the flavour too, although it’s quite a fresh-tasting sort of floral with little hints of honey. It has a surprising amount of presence for a tea that looks so light and subtle – yet it manages to linger on my tongue, making it hard to dismiss.

Preparation
185 °F / 85 °C 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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