1710 Tasting Notes

72
drank Golden Bi Luo by Chicago Tea Garden
1710 tasting notes

With the last of this sample I decided to experiment with a lower steeping temperature which I don’t often do with a black tea. The result is a smoother, more gentle tea which still retains its malty qualities.

Preparation
185 °F / 85 °C 3 min, 0 sec

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72
drank Golden Bi Luo by Chicago Tea Garden
1710 tasting notes

I got three good steepings out of this tea at 1 min, 2 min, and 3 min respectively. It was really neat how those little, tightly curled-up dry leaves unfurl into whole, good-sized leaves once they’re in the water.

It’s a malty tea but it also has a hint of bitterness to it, though not the sort of bitterness you’d get from cheap tea or oversteeping, it’s more an inherent characteristic of the tea.

Preparation
Boiling

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90

This tea also goes quite excellently with a milk at a higher steeping time, I’ve discovered. The Nilgiri base instead of the usual Ceylon was a great choice for this tea – it supports the vanilla and gives the tea body without becoming too strong or astringent and drowning the flavours out.

Preparation
Boiling 5 min, 0 sec

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72
drank Golden Bi Luo by Chicago Tea Garden
1710 tasting notes

This tea looks so neat with its little gold and black coils – I’m used to only seeing green teas rolled like that (the usual Bi Luo Chun) so this is an interesting change. The first steep was only for 1:30 minutes but still yielded plenty of flavour – if the strength of the tea was any indication I wouldn’t do the initial steeping for any longer. It has what I’d call a typical Yunnan flavour, a mix of malty and smokey flavours with a hint of bitterness. It’s got quite a punch to it, so subtle this tea most definitely is not.

The second steeping at 3:00 minutes was more mild but still very flavourful. I imagine I could get at least two more steepings out of these leaves if I had the time – unfortunately that experiment will have to wait for another day as I have to run off to work right now. :(

Preparation
Boiling 1 min, 30 sec

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79

You know I could have sworn that I’d already written a tasting note about this tea, but clearly I’m mistaken.

A longer steeping time seems to do well for this particular blend. It’s a pleasent mix of the lightly sweet honeybush and tart raspberry – and it actually is raspberry not hibiscus in disguise. The cream cheese flavours are more subtle but they’re in there, hanging out in the background, and they’re particularly noticeable as the tea cools off.

I think this tea is a great end-of-the-day blend for when I feel like something a little sweet but without the caffeine or calories.

Preparation
Boiling 7 min, 0 sec
Angrboda

I had a similar experience yesterday. Funny how the mind can play tricks.

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70
drank Green Rooibos Bonita by Adagio Teas
1710 tasting notes

Much better with a longer steeping time. I can taste more of the peachy and citrus flavours although they still don’t shout out to me, but at least I know they’re actually there. ;)

Preparation
Boiling 6 min, 30 sec

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90

Yum, this tea is a good one. The smell alone could have told me that – it was a real, raw-vanilla scent rather than something artificial. The tea itself is wonderfully flavourful and the creamy vanilla is nothing short of delicious. The tea is full-flavoured without being bitter or astringent and I have no problem drinking this cup without milk.

Preparation
Boiling 3 min, 0 sec

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87
drank Strawberry Zabaglione by 52teas
1710 tasting notes

De-cupboarding this tea and I’m sad to see it go. This one was a real winner from Frank and I’m glad that it’s part of the permanant collection so I can get more when the mood strikes me. :D

Preparation
Boiling 5 min, 0 sec

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15
drank Cherry Cosmo by Tea Forte
1710 tasting notes

Well, this whole experience started out quite nice – I really enjoyed the smell of the dry tea – fruity with an intriguing hint of booze (vodka?) to it. Too bad that all got drowned out by the hibiscus. I suppose I’m biased but I can’t bring myself to enjoy a tea this sour, particularly since none of the flavours of the other ingredients in the tisane manage to rise to conteract it. I think there wouldn’t be a whole lot of difference tastewise between drinking this and drink straight hisbscus.

Ah well, at least it’s good for me (supposedly).

Preparation
Boiling 4 min, 0 sec

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70
drank Green Rooibos Bonita by Adagio Teas
1710 tasting notes

It has a very nice scent – peachy mixed with citrus. However in terms of flavour it’s the green rooibos that I can taste the most prominently. It’s an interesting flavour, slightly herbal, slightly woody (though nowhere near as bad as red rooibos). The fruit notes are sticking to the background, though I wonder if steeping the tea longer might not bring them out.

Preparation
Boiling 5 min, 0 sec

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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.

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