1585 Tasting Notes
I’m used to jasmine teas being greens, so having those flowery flavours mixed with a black tea base instead is an interesting change. I think the stronger flavours of the black tea provide a more solid counterpoint to the perfumy jasmine for soemone like me who doesn’t like their tea tasting like a bar of soap. Even so, this black tea doesn’t taste harsh nor does it drown out the flavouring, so I think this tea is a good balance between two extremes. The vanilla is an interesting addition and it works really well with the jasmine making the tea taste sweet, like some sort of candy – cotton candy maybe?
A really fun and enjoyable tea, and I bet this would taste fantastic with some milk.
I’m not sure, but I believe I got this tea from LiberTeas – that’s the problem with my Cupboard; I’ve got so many little samply things kicking around that I don’t remember where and who half of them are from.
This was a pretty mild black tea with a delicate touch of chai-like spice. The maple sugar acted as a light sweetener for the tea without making it too cloying, but still keeping its distinctive flavour. Yummy!
I didn’t really have high hopes for this one – most flavoured rooibos tea I’ve tried tend to be mostly rooibos with not much ‘flavour’. This one was a pleasent surprise however, because what I tasted is pear – lots and lots of pear. Its real pear too, not an artifically-created approximate. I can almost feel the slightly gritty texture you get when you bite into a ripe pear as I sip this tea. The caramel is more subtle, a light sweetness than appears mostly as the tea cools off. I also love that I can hardly taste the red rooibos.
Woah – smells like beer! I’ve never had Kombucha tea before so I expected it to taste similar to an oolong. Actually it tastes more like an alcoholic cooler in my opinion – this is a fermented tea, but it was being sold with all the normal, non-alcoholic drinks so I didn’t think there would be any significant alcohol involved. Huh.
It has a fruity flavour that makes me think of plums combined with something a bit yeasty. It’s an odd mix of sweet and sour and it leaves a strange taste on my tongue.
I’m not sure what I think of this drink except maybe ‘weird’. Really weird.
Thanks Jaime for sending these around! :D
It’s makes for a sweet cup of chai, although I added a bit more water than it called for so it wouldn’t be too sickly sweet. It’s a bit thin – I might actually use hot milk instead of boiling water for my other packet of this. The raspberry flavour isn’t that strong either, present more a smell than as a taste. Still, it give me a quick energy boost for working on assignments.
The first time I have a new black tea I like to try it plain first, even though I usually put milk and sometimes honey into mine. It’s sort of so I get an idea about the flavour without anything else messing with my perception. Yeah, I’ve got it all down to a science. ;)
This one is pretty plain actually, the Ceylon base is mostly what I taste, although there are sweet hints of maple syrup. It’s not harsh-tasting, other than that it’s a pretty generic Ceylon.
Mmm, that’s better. I used a lot less tea and cut back the steeping time and that improved things immesurably. One thing I’ve been wondering is if this tea is a gyokuro? It doesn’t say anything about it in the tea’s description, but the I’m sure I read that the process of shading the tea (as described here) was what produced the gyokuro’s flavour.
The tea has a smooth, savoury flavour that tappers off into a mildly grassy aftertaste, not nearly as grassy as most Japanese teas tend to be, though. The savory flavour is quite strong, almost like a slightly salty broth – miso soup maybe. Okay not quite, but you get the idea.
I don’t think I’ve ever had a Indian white tea before so I was interested to see if it tasted anything like the Chinese version. The resulting brew was light and very fresh-tasting with the hint of sweetness. Some white teas are so light that they’re almost like water, but this is very distinctly ‘tea’. Its flavour notes are of fruit rather than the walnut notes I get from a good-quality Bai Mu Dan; this makes me think of unripe melon and maybe a bit of diluted lemon. Very unique.