1760 Tasting Notes

71

This teabag (from oOTeaOo I think) produced a rich, dark red cup this morning. I’m not sure if I’d call it malty – not as much as I would Assam anyway, but I could definitely taste some slight berry notes. It was a nice, solid cuppa that perked me up out of my usual morning zombie state.

Preparation
Boiling 5 min, 0 sec

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38
drank Acai Berry by Zhena's Gypsy Tea
1760 tasting notes

Bleh, too much hibiscus – and that pretty much says it all. It’s just too tart for my tastes and there’s no actual acai flavour that I can taste (and yes I have eaten actual acai berries before). This one is looking like a good candidate to put on the trading block.

Preparation
Boiling 5 min, 0 sec
TeaBrat

Bleh!!!

ScottTeaMan

Hiblehscus.

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100

I bought this tea at the Victoria Tea Festival back in February and my friend and I both agreed that it was the best tea there. It was one of the new blends that Murchie’s was sampling and it was the smell that attracted me first – deliciously rich and sweet with hint of the banana and coconut. Of course I figured that, like a lot of flavoured teas, there was no way it would taste as good as it smelled.

Boy was I wrong. This tea tastes exactly like a slice of coconut banana cream pie; it’s almost uncany how well it matches the flavour. There’s nothing the least bit artificial about the flavour and I can clearly taste the real banana, the real coconut and the real vanilla as I sip it. This may very well become my favorite flavoured tea.

Preparation
Boiling 4 min, 0 sec
ScottTeaMan

Heeheehhee…….I was reading reviews tonight and saw one or two reviews on banana tea, and recently reviews on coconut teas and coconut Oolongs! Not more than 2 hours ago, I was thinking how nice it would be to taste or at least read a review on a tea with banana and coconot! :)) Sounds good too!!

Jillian

Scott, if you pm me your address I can mail you some. :)

ScottTeaMan

Ok..Thanks! :))

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80
drank Traditional Masala by Vastu
1760 tasting notes

I got this tea at the Victoria Tea Festival this year. My friend and I were a bit lazy about getting started that morning so by the time we got to Vastu’s booth they were all out of their black Masala (which we’d been lookign forward to trying). But we made puppy-dog eyes and they scrounged up some samples for us, so it was all good. ;)

Two things I noticed right away about the tea – the leaves are very small and it smells strongly of pepper. It doesn’t match the western idea of a masala chai with cardamom as the main flavour, but you have to consider that in India (where the company’s owner is originally from) there’s no set recipe for chai and often each household will have their own special blend.

The pepper is quite prominent and it gives the tea a slight bite and leaves a trace of heat on the tongue. There are other spices in there too – cardamom and cloves and something that’s a touch herbal – the valerian root maybe? I drank it with milk as that’s how most chais are meant to be drunk (in my opinion) and it tames down the spiciness of the pepper.

This is a very unique chai and I really enjoyed it. Too bad the sample only had enough for one cup – I’ll have to keep an eye out for more of this tea in the stores.

Preparation
Boiling 5 min, 0 sec

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71
drank Pumpkin Pancake Breakfast by 52teas
1760 tasting notes

I’m tasting a lot more pumpkin flavour in this tea than I got from the other 52Teas pumpkin blends, which I appreciate. I’m not getting the pancake part as much though, even with added milk and some agave nectar. The tea tastes rather bakey, but it’s sort of a generic bakey and nothing like syrup or butter in my opinion. Even so, I’m enjoying this tea, it has a comfortable, homey feel to it.

Preparation
Boiling 5 min, 0 sec

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67

I believe this is the first Teavana tea I’ve consumed; I got it in a trade with DaisyChubb rather than buying it myself. Let’s just say that I have strong moral objection to the company’s business practices so I’ve decided not to give them any of my money – not that I don’t appreciate the tea, Daisy. ;)

This is an interesting mix – chai spices without the ‘chai’ and mixed with chocolate basically, though it smells totally awesome. The result is a little bit light for my tastes, though I could see this going well with a sweet dessert or something similar. I was expecting it to have a stronger chocolate flavour than it actually did, there are some mild bitter cocoa hints but the flavours seem to mostly be from the spices. I swear I’m tasting chicory root in there as well, though it doesn’t seem to be listed with the other ingredients. Hmm.

Preparation
Boiling 6 min, 0 sec
Mercuryhime

Chicory is definitely there. I don’t why it’s not listed unless they recently changed the formula but my packages definitely say chicory on them. I’d say to try a stronger brew for more flavor but then I feel the chicory takes over. I guess you could dilute ie with milk of that happens. :)

KeenTeaThyme

Jillian, this is weird – I have the same issue. I brewed it up a few weeks ago and noticed the chicory taste (which I do not care for either). It wasn’t listed on the ingredients for mine either! I’ve been trying to think of what to do with it now. Mulch? Compost?

TeaBrat

I found this was better when I mixed it with some plain black tea

SimplyJenW

I agree with Amy oh. I use mine as chai spices with black tea, or even with a rooibos.

Jillian

@KeenTeaThyme: they’d probably make good compost, that’s the usual fate of the really crappy teas here at my house.

@Amy Oh & SimplyJenW: I’ve got enough left for one more cup so I might try adding some black tea like you suggested – though that sort of defeats the purpose of a caffeine-free chai.

SimplyJenW

Rooibos works, too. I like vanilla rooibos with it.

DaisyChubb

To be honest Jill, I won’t be spending my money there again and I agree, their business practice makes me sick D:

Thanks for trying though :D

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71
drank Pumpkin Pancake Breakfast by 52teas
1760 tasting notes

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70

My boyfriend came across this cool recipe for tea-infused creme brulée – it actually called for earl grey tea but I couldn’t find any of that variety (I’m sure I’ve got some somewhere, it’s just buried in the depths of my cupboard) so we decided to use this tea instead. The result was quite delicious with the creme brulée bringing out the sweet grenadine flavours and mellowing out the tannins in the tea. Yummy!

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68
drank Strawberry Pie Honeybush by 52teas
1760 tasting notes

The longer steep brought out more strawberry this time around but I think it could still use a bit more. I’m also getting a bit more of a ‘baked pie-crust with spice’ flavour this time rather than straight cinnamon. It’s interesting but I’m finding that I feel rather ambivalent towards this blend. It’s on the right track but it needs a bigger, bolder strawberry flavour to really convince me.

Preparation
Boiling 8 min or more

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65

Rinsing this tea did wonders for removing the fishyness from the pu-erh, so I highly recomend that anyone else who has an issue with it do the same. That along with an increased steeping time seemed to bring out a more pleasent, softly earth flavour that had been lacking the last time I tried this tea.

Preparation
Boiling 6 min, 0 sec
TeaBrat

I rinse all of my pu-erhs, I find it really helps.

Jillian

I usually do too, but I was hesitant to do it with a flavoured pu-erh, though in this case at least it doesn’t seemed to have harmed it.

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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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