1794 Tasting Notes

10
drank Black Cherry by DAVIDsTEA
1794 tasting notes

Argh, did I steep this wrong? Because it tastes like a particularly revolting brand of cough syrup. Bleh!!! I’m going to have to pour some out and then dilute it because it literally isn’t drinkable as is.

I made this up as an iced tea using the same method as usual (30 g of tea) in 1 liter boiling water steeped 5:30 min and then I filled the pitcher up the rest of the way with ice to make 2 liters. What about you – those of you who enjoyed it?

Preparation
Iced 5 min, 30 sec
Christina / BooksandTea

I used the same method as you, though I don’t think I used 30g. Wasn’t weighing it out. Boiling water for about 4-5 minutes, then a top-up with cold water and a sit overnight in the fridge.

I don’t get the cough syrup flavour that you do, but I agree that there’s definitely something off in the background. A pity, because the tea smells great.

Jillian

30g is about the same as the 8 tsp they recommend. It could be that I oversteeped it, though given that the time range was 4-7 minutes I didn’t think 5.5 min was that bad.

Sil

didn’t like it…same boat as you heh

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74
drank Guava Cadabra by DAVIDsTEA
1794 tasting notes

Gah the heat just won’t let up here and I’m going through what feels like a pitcher of iced tea every day.

The colour of the tea is a vivid pink, not unlike some types of guava, though the ones that you can get in the grocery store around here are all the white-fleshed kind (and pretty bland). I’ve actually eaten fresh, ripe guavas when I was in Belize so I know what they’re supposed to taste like and this is actually a fair approximation, though it’s tarter than it should be and leans a bit more towards green apple notes. I could have done with less hibiscus but other than that it’s good.

Preparation
Iced

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80
drank Cool Cactus by DAVIDsTEA
1794 tasting notes

I used up what I had left of this tea to make a pitcher of iced tea and man was it yummy – even the boyfriend, who normally hates green tea, really enjoyed it. I’m going to re-stock online before it all sells out.

Preparation
Iced

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69
drank Secret Weapon by DAVIDsTEA
1794 tasting notes

I decided to get a little bit more of this as apparently DT is discontinuing this blend. My original assessment of this tea – that the goji berry flavour is really lacking – still stands. Instead the dominant flavour is nutty almond, which I suppose isn’t bad but it’s not what I ordered so to speak. So yeah, I can sort of see why this blend is getting the shaft.

Preparation
185 °F / 85 °C 4 min, 30 sec 1 tsp 12 OZ / 354 ML

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90

Ah, coconut french toast with cardamom maple syrup…the breakfast food that I didn’t know I needed until now. With some of the more complex flavoured teas that I’ve tried I’ve noticed that often some of the components are only nominally there, but in this case I truly can taste each of the flavours named in the title. I can taste the breaded flavour of the toast, the sweetness of the maple syrup, nutty coconut and just the right amount of cardamom. The flavour components are well-proportioned as well in the way you would expect to taste them if you were eating the actual food. This is another winner from the new-and-improved 52Teas….now to see if I can’t recreate the actually food item for breakfast…. ;)

Preparation
Boiling 3 min, 45 sec 1 tsp 12 OZ / 354 ML

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74

This is the first tea from the New and Improved 52Teas and I’m a big fan of melon flavours so of course i had to try this one while i wait for my teas from the Kickstarter. I have to admit there’s something about the scent that’s a bit weird and off-putting but thankfully that doesn’t translate to the flavour. I can taste both fresh cucumber notes and the sweeter canteloupe notes without either of them coming across as overpowering or artificial. I did think that the oolong base could maybe be a bit sweeter, but then I’ve just eaten a bowl of strawberries from the market (there’s no substitute for local, in-season produce) so that might be skewing my tastebuds a bit. This is a great addition to the 52 Teas collection.

Preparation
175 °F / 79 °C 3 min, 30 sec 1 tsp 10 OZ / 295 ML

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73
drank Shirley Temple by DAVIDsTEA
1794 tasting notes

I’m not generally a fan of hibiscus blends but the smell of this tea drew me in – like cherry liqueur – so I purchased enough to make up a pitcher of iced tea. I can distinctly taste the tangy hibiscus but somehow it isn’t as obnoxious when it’s cool and sweetened with a bit of simple syrup and agave nectar. The flavour is more berry-and-pomegranate than cherry to me, lightly tart and tangy. I’ll be honest and say that I’ve never actually had a Shirley Temple so I don’t know if this tastes at all like the real thing.

Preparation
Iced

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75

The local Save-On-Foods had these on sale so I picked a couple bottles up for me and the boyfriend. This one is a little bit on the sweet side, especially now that I’ve gotten used to making my own iced teas which allows me to regulate the sugar. It’s still far better than a can of Lipton Brisk in that regard though. The blueberry flavour is distinct though maybe a tad artificial which is a odd as this tea only had natural flavourings. It makes a nice refreshing drink on a hot summer day like this.

Preparation
Iced

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86
drank Zomba Pearls by DAVIDsTEA
1794 tasting notes

First of all I’m going to get the obligatory joke out of the way and admit that I (and apparently everyone else at the local DT store) calls these ‘zombie pearls’. It’s just too good to pass up.

This is the first time I’ve tried an African white tea, or for that matter, any tea from Malawai. I found the way this tea was rolled interesting – they were less like the small, pea-sized pearls you see in Chinese white jasmine teas and most like tightly wrapped large clumps. It took several steeps for the leaves to unfurl completely so this is definitely a teas suited to those lazy days where you have time for multiple steepings. The steeped leaves looks a fair bit like those of silver needle white teas except that these have splotches of bright rust-red on them.

The flavours of the first steep (at 3:30 min) were reminiscent of sweet hay with a vegetale undertone while the second steep (4:45 min) was less vegetal and more buttery smooth with a pleasent sweet tone. I really enjoyed this tea and it’s great to see Davids Tea carrying a high-quality plain tea like this.

Preparation
185 °F / 85 °C

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77

Drinking this with milk and a bit of agave nectar and I still can’t really find any pastry flavour, however the sweetness does bring out the chocolate flavours nicely and gives it a great dessert-like quality. So I’m still giving this tea a good rating.

Preparation
Boiling 4 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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