1574 Tasting Notes

73
drank Korean Sejak by DAVIDsTEA
1574 tasting notes

This is another tea than came as part of my sampler – I’ve occasionally given it curious glances when I shop in Davids Tea stores, but I always end up getting distracted by the flavoured blends instead. I wasn’t aware that Korea had much a of a tea industry, and I did a cursory Google search but couldn’t find much. Out of curiosity, does anybody know anything about it?

This tea reminds me of some Japanese senchas that I’ve tried – umami in flavour but without the grassy undertones. The leaves look like a sencha too, that sort of dark green almost shiny look to them – I wonder if it’s a similar variety or they’re grown in a similar way? I found it to be quite a mild, pleasant tea.

Preparation
170 °F / 76 °C 2 min, 0 sec 1 tsp 12 OZ / 354 ML

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85
drank Red Velvet Cake by DAVIDsTEA
1574 tasting notes

There’s definitely more flavour with a longer steeping time and adding milk to this tea gives it a wonderful dessert-like creaminess. I’ve increased the rating I gave this blend last time.

Preparation
Boiling 5 min, 0 sec 1 tsp 12 OZ / 354 ML

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40
drank Professor Grey by Della Terra Teas
1574 tasting notes

This came my way via one of the Traveling Teaboxes and it’s been kicking around my cupboard for awhile so I decided to give it a try. Like previous reviewers have said the labeling on this tea is incorrect – it’s such an obvious thing that I’m tempted to say it was genuine error rather than anything deliberate on the company’s part. Either way they seem to have discontinued this blend as I don’t see it anywhere on their website.

The smell of the tea is certainly nice – a mix of smokiness (but not too strong) and chocolate. Unfortunately there not too much chocolate coming across in the flavour, maybe a little bit as it cools but it’s a lot less prominent than the scent would suggest. It mainly tastes smokey, though it’s actually quite mild for a lapsang – more like a Russian Caravan. There’s also a bit of sweetness which provides a nice contrast to the wood-smoke.

My main problem with this tea isn’t the labeling, it’s that there’s so much stuff (for lack of a better term) in this tea – sprinkles, chocolate chips, those round silver sprinkles (whatever they’re called), and what looks like cherry blossoms or some sort of flower. Unfortunately, apart from a bit of a sweet flavour, almost none of these ingredients come through in the tea, like they were mainly added for visual appeal. Also the sprinkles appear to have left a red ring around my mug. Ick.

Preparation
Boiling 2 min, 45 sec 1 tsp 12 OZ / 354 ML

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67

Another tea sample (I basically bought like 10 samples from the store when I was last there). This one had a rather pungent pu-erh smell – I know it doesn’t bother some people but I don’t like having to hold my breath when I take a sip, so I ended up giving this one a 30 second rinse even though I usually skip that step with flavoured pu-erhs.

The flavour is distinctly toffee-like with a hint of sweetness, something about it reminds me a bit of a caramel macchiato. The pu-erh base has a rather peat-y
flavour that oddly enough seems to work well with the caramel. Overall it’s a little bit weak/thin tasting, perhaps because of the rinse or it might need a bit more steeping time.

Preparation
Boiling 4 min, 0 sec 1 tsp 12 OZ / 354 ML

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60
drank Sugar Plum Shou Mei by 52teas
1574 tasting notes

I used the rest of my sample that I had squirreled away with a longer steeping time. I found that it improved the flavour a little bit but it’s still a rather bland tea with the white tea base being the primary flavour component. It gets a bit sweeter and fruitier when it cools off but it’s not a huge difference from my initial assessment of this tea.

Preparation
175 °F / 79 °C 4 min, 0 sec 1 tsp 12 OZ / 354 ML

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76

I had this recommended to me as a good iced tea blend so even though hibiscus was one of the ingredients I bought a sample to try out. It turned out quite nice – it’s mildly tangy but in a way that said ‘citrus’ to me instead of ‘evil hibiscus masquerading as citrus’. The other fruits in the mix help balance it out I think, and give it a bit of sweetness that doesn’t feel artificial or overdone. Would definitely consider buying more.

Preparation
Iced 6 min, 0 sec 1 tsp 12 OZ / 354 ML

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50
drank S'mores Genmaicha by 52teas
1574 tasting notes

I finally got around to giving this another go and I’m still not thrilled with it. It’s not an awful-tasting tea – though the scent is off-putting but it’s nothing at all like s’mores in my opinion. At most I get a bit of a bitter cocoa flavour underneath the malty genmaicha – and no marshmallow or graham cracker flavours. I’m glad I just got this as part of the sampler, not a as full pouch.

Preparation
175 °F / 79 °C 3 min, 0 sec 1 tsp 12 OZ / 354 ML

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78

i received a sample of this tea in a trade, I forget with whom, I’m afraid. It’s the first tea I’ve tried from this company and so far results are favorable. Most flavoured oolongs usually use a dark oolong base but this one is quite green and sweet-flavoured by comparison. It has a very smooth feel in the mouth and a light, slightly floral flavour. It’s less orange-like than I thought it would be but I do get a bit of fruitiness. Like most good green oolongs it resteeps well though the I found the floral notes to be more pronounced.

Preparation
185 °F / 85 °C 3 min, 0 sec 1 tsp 12 OZ / 354 ML

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80

For the curious, the Ogopogo is a mythical (as far as anyone can prove) sea serpent very similar in description to the Loch Ness monster that folklore and First Nations legends theorize lives at the bottom of Okanagan Lake. At this point it’s become the semi-official symbol of the city of Kelowna (where this tea is from) and people are still reporting sightings to this day.

This sample is labeled as a black tea but it’s pretty obvious that it’s mixed with white tea leaves (and oolong according to the description) so I gave it a lower steeping temp than I would most blacks. Maybe the greenish tea leaves in the blend are supposed to mimic the monster which is supposedly a mix of brown and green in colour..?

The primary component of this blend seems to be Darjeeling – it has that slightly wine-like fruity scent and flavour. It’s less astringent than most Darjeelings though, which might be the white and oolong teas coming into play. I’d describe this as more of an afternoon tea as it’s relatively light and doesn’t pack the caffeine punch of a breakfast blend.

Preparation
195 °F / 90 °C 3 min, 30 sec 1 tsp 12 OZ / 354 ML
Ysaurella

thanks for explaining about the Ogopogo, never heard about it before.

Teagirl4

It’s an Assam, not a Darjeeling in the Ogopogo blend. I agree that it’s lighter than a breakfast tea but can see how it would appeal to a wide range of people at any time of the day.

Jillian

Cool – do you work for Teaberry’s?

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65
drank Kenyan Tinderet by DAVIDsTEA
1574 tasting notes

I received a small 10g sample of this tea as part of a Davids Tea sampler that I got for Christmas. This one is a fairly standard CTC-style leaf that brews up into a deep red-coloured tea as I’ve noticed Kenyan black teas tend to. The flavour is alright, nothing especially good or especially bad. It reminds me a great deal of an English Breakfast with that robustness and slightly toasty quality you tend to find. It was nice to drink in the mornings when I had to be at work at 5am because it woke me up quickly, but it’s not a tea I would casually drink for pleasure.

Preparation
Boiling 5 min, 0 sec 1 tsp 12 OZ / 354 ML

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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.

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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