1723 Tasting Notes

82
drank Lemon Meringue Rooibos by Tealish
1723 tasting notes

Yum, this is so good with a spoonful of honey, it make the whole thing very dessert-like.

Preparation
Boiling 6 min, 30 sec 1 tsp 12 OZ / 354 ML

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65

This is a rather brisk tea, a bit similar to a Darjeeling – not too surprising I guess, as the Darjeeling region is close to Nepal. This has a bit more body to it though and doesn’t really have that fruity muscatel flavour. This one has a almost a woody character.

It’s a not really a tea that would be suited to adding milk, but it’s a bit to brisk for my tastes when taken plain.

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

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77

Last ‘breakfast’ tea of the day – I have a big paper due tomorrow so I figured it was time to get out the big guns. This one is a rich and robust and, while the packet didn’t mentioned where the tea was from, I’m reasonably sure based on the distinct malty flavour that it’s an Assam of some kind. This is a tea that’s definitely better enjoyed with milk as it brings out some of the subtler flavour components such as those nice fruity notes.

Here’s hoping that it’ll keep me awake for the next several hours.

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

good luck!!

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70
drank French Breakfast by Golden Moon Tea
1723 tasting notes

The colour of this tea was distinctly different from the previous one, more of the typical tea-ish golden brown colour. Interestingly I found this tea to be more astringent than the English Breakfast – it’s not horridly so, but I didn’t find it very palatable without the addition of some milk. Milk gives it a nice smoothness and there are some faintly sweet undertones.

I’ve come to associate Ceylon as the default black tea and that’s definitely what this one feels like to me. It’s a higher quality of ‘default’ than most, but I have a hard time getting excited about it.

Preparation
Boiling 4 min, 0 sec 1 tsp 10 OZ / 295 ML

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75

I’ve decided to try and compare all the ‘breakfast’ teas in my sampler today. English breakfast has become the almost stereotypical ordinary tea. However that doesn’t mean it can’t also bee a good tea.

This one has that classic rich, reddish colour and toasty aroma and flavour along with a solid, middling robustness. I can taste hints of malt and maybe just the barest trace of muscatel astringency from the darjeeling. I enjoyed it plain as well as with milk and a touch of honey. This is the sort of tea the world runs on.

Preparation
Boiling 4 min, 15 sec 1 tsp 10 OZ / 295 ML
gmathis

Like this review immensely! “Middling” is a nice descriptor.

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72

I think this came to me in a travelling Teabox – but I can’t recall which one. The tea appears to be mostly rose petals but I can spot some white tea leaves and lavender flowers in the mix too. Individually I love the scents of all the ingredients involved – but blended together the end result is rather odd and somehow reminds me a bit of dill pickles. Thankfully it doesn’t also taste like dill pickles so we’re all good. ;) The white tea get s a bit lost in the middle of the other ingredients – sweet rose, soothing lavender and cool mint, but the ingredients combine surprisingly well together.

Preparation
185 °F / 85 °C 4 min, 0 sec 1 tsp 10 OZ / 295 ML

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78

I got a sample packet of this tea from the GCTT and it had enough in it for two cups of tea. It was surprisingly smooth and non-astringent for a Darjeeling while still holding that typical muscatel flavour and a bit of a woodsy undertone. It’s a much less finicky tea than a 1st flush Darjeeling (which I can certainly appreciate) while still being complex enough to be interesting.

Preparation
Boiling 4 min, 30 sec 1 tsp 10 OZ / 295 ML

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73
drank Main Squeeze by DAVIDsTEA
1723 tasting notes

It was the smell of this tea that made me buy it – it was like a freshly-squeezed glass of orange juice. The flavour is a bit less on the orangy side but it mingles with sweet, fruity notes. I noticed an odd, slightly smokey aftertaste, which comes from the maté I think which throws me off a little bit. But in general it’s a bright, refreshing tea that isn’t overly tart like many citrus teas are.

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

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76

A small baggie of this came to me courtesy of the Great Canadian Travelling Teabox. It was great because I’ve tried a few of Red Leaf Tea’s matchas before but with shipping they’re a bit pricy for my budget so I don’t get the opportunity to try all the flavours I want.

This marks the first time ever making my own matcha latté. I got a milk frother for Christmas this year and I was eager to put it to use. This one was very much trial and error and uber unprofessional – I started with about 2 of those bamboo scoops of matcha sifted and whisked into an oz or so of 75ºC water. Then I added 8 oz of skim milk, heated in the microwave and frothed. The flavour wasn’t quite strong enough so I added another scoop and a half (-ish) of matcha and a drizzle of agave nectar. The end result wasn’t half bad – not coffee-shop quality by a long shot – but certainly drinkable. I found that I mostly got raspberry flavour from the matcha and very little chocolate, but that might be the barista’s fault. ;)

So how do the rest of you make your DYI lattés?

Fjellrev

I’m so lazy when it comes to making lattes. I basically just mix the matcha with a little water, making a paste, add more hot water, then top it off with 2%/light cream/half and half. Don’t bother heating it up or frothing. I happened to pick up an IKEA frother a few months ago but have yet to even try it.

Anlina

I heat up some milk in the microwave, top it up with hot water, add matcha and sugar and toss the whole thing in the blender. No lumps, no sifting, just perfectly smooth and frothy in seconds.

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80
drank Spiced Nog by Butiki Teas
1723 tasting notes

Unfortunately technical issues kept me from picking up more of this tea when Butiki was doing their clearance sale. I’d only bought the half-ounce bag the first time around and was hoping to add to my stock. Such is life I guess. And it’s not like I needed to spend any more money on tea this year what with my big trip to the States planned for mid-Feb.

The smell of the dry tea is quite nice, nutmeg and creamy without being artificially strong. As the tea brewed it took on the scent of the green tea base which was quite savory – almost like a soup broth. There’s just the right amount of flavouring to give the tea that distinct rich, lightly spiced flavour. It starts off sweet but the umami notes of the base sneak in a little bit at the end unfortunately. The base is very smooth but the savory notes are maybe a touch to strong. Still a very nice blend and like many of Butiki’s teas I’ll miss it when I run out.

Preparation
170 °F / 76 °C 1 min, 30 sec 1 tsp 10 OZ / 295 ML
Butiki Teas

We still have Spiced Nog left.

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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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