1776 Tasting Notes
The tea gives off a roasted aroma both in the canister and while it steeps. The recommended steeping time was longer than what I’d normally give a green(ish) oolong on the first round and it produced a fairly dark-coloured cup of tea. Despite the dark colour though the first steep was light-tasting to the point of being bland.
The second steeping @ 6 min was a bit better, and I could taste some lightly sweet flowery notes at the beginning of each sip, but even so it lacks the vivid flavours I’d expect from a Tie Guan Yin oolong. Perhaps I’m just spoiled by better teas. ;)
This was certainly a pungent-smelling cuppa – very herbal with added lime. The flavour is…interesting, again it’s rather pungently herbal with some slight bitter notes. The coconut is more readily apparent giving the tea a nutty aftertaste, but I’m not getting as much citrus as I thought I would given the scent.
I’m not entriely sure what I think of this tea yet, so I’m going to hold off reviewing it for now.
I brewed up a nice big jug of iced tea out of this blend, which this tea is totally suited for, I might add. The white tea base doesn’t hide the fruitiness of the strawberries and the cucumber is a fresh background note (and thankfully not the least bit dill pickle-y). The boyfriend-creature likes it too and he’s not generally a tea fan.
It was pretty hard to measure out this tea as the leaves and pine needles wouldn’t fit in my scoop, so I ended up guesstimating the correct amount. I don’t see any tinges of pink in the steeped tea, but then there weren’t too many sumac berries that I could see in the blend to begin with.
It’s rather unfortunate that this tea tastes mostly like watery Pepto Bismol – not surprising I guess since PB is flavoured with wintergreen. So it isn’t the poor plant’s fault that its flavour immediately brings stomach medicine to mind, I gues,s but it does make it harder to enjoy this blend.
An important thing to note is that the mulberry in the title refers to mulberry leaves, not mulberry fruit (which are very tasty BTW). The leaves form the base of the tea and give it a bit of a vegetale flavour, although it’s not too strong or annoying. The tea is also surprisingly sweet – is that from the vanilla flavouring or the mulbery leaves I wonder? The macademia nuts are a good choice for this tea I think, as they’re more subtle than almond or walnuts and with the vanilla they give the tea a nice rich flavour.
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.
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.
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.