842 Tasting Notes
I think this is turning into one of my favourite vanilla teas. It makes the perfect latte and sweet, milky tea and is one of my ultimate pick me ups. It does taste very much like vanilla pod and a touch of sugar brings out that delicious vanilla sugar sweetness and it’s almost like I’m drinking liquid frosting.
My first cup of tea today and it’s already dinner time. I’ve just had one of those days where I just haven’t been able to stop and relax with a cup of tea.. until now that is. And I chose this Cinnamon Roll Honeybush as my first well needed drink of the day and in latte form. It’s delicious! Much more cinnamon roll like and much sweeter and creamier. I might have to have more than one latte tonight, I need the comfort since I’m by myself for the next five nights. :(
Read previous notes for a detailed review
Thank you Sil for this tea.
From the reviews I have read for this one I must say I am looking forward to trying it. What a unique little tea this appears to be :)
The smell is similar to my husbands organic, no salt peanut butter from Good Earth that he buys. Sort of like toasted sesame seeds too. The taste is similar to the smell, it’s sweet, dry, nutty, baked and bready.
Much nicer than I was expecting, although I am now craving peanut butter on toast. Might have to get myself some in a minute.
A black based cranberry tea with almond…sounds delicious. Making this my last pot of tea before bed.
I can note a sweet and fruity scent from the blend whilst raw but it’s somewhat artificial.
There is a definite nuttiness in the aroma once it’s steeped with a hint of cocoa. Flavour is sweet and slightly tart with a medium thickness overall. It also tastes a little cocoa like too. The more I drink the richer it becomes and less fruity.
I think it was a nice pot of tea but not sure it would be something I would like to frequent.
Thank you Cavocorax for this sample.
I know I commented earlier expressing my need for ‘black tea’ but now I have a need for mint tea and this was the first one I could find. Also one of my most recently received samples.
The raw blend does have a refreshing minty smell but very mildly, but so is the sweet jasmine so it seems a fair balance.
Once steeped this tea is light yellow and has a gentle floral aroma.
Flavour is gentle and a little sweet with both ultra subtle hints of jasmine and mint. It’s very refreshing and much lighter than I expected but I think that works well in it’s favour. Also a little creamy and smooth.
All in all I think this is a success, a great palate cleanser and I bet it would make for an interesting iced tea. Thanks for sharing this with me Cavocorax :)
Thank you Dag Wedin for this sample.
It’s my husbands last night at home before leaving me to attend Download Festival 2013 (music festival) for 5 nights with two of his brothers. That leaves me at home by my lonesome with plenty of tea to keep me company.
And speaking of tea…
This tea is a mixture of thin dark brown leaves with some finely chopped and others a few mm long with a few finely chopped green leaves mixed in. The green leaves show some discolouration with brown spots and a few twigs are noticeable. They have a subtle floral scent that is light and very dry.
Using my Gongfu teapot over three steeps using 7g of raw leaves.
First Steep – One Minute – Colour is golden with a sweet and crisp dry floral aroma. Flavour is light sweet and dry with hints of flowers (peony especially), sweet pea, wood and perfumey.
Second Steep – Two Minutes – Amber in colour now. A little astringent and thicker peony flavour. Also much dryer and perhaps a little musky. Very dry in the after taste.
Third Steep – Three Minutes – Very mild now, enough to resemble a white tea or Oolong but still very much strongly Peony.
Overall it’s a very strong, floral Darjeeling that tastes more green than black. I’m happy to say I finally got to try this but I don’t know if it would be one that I would order.
One of my purchased teas from momo and one that I am looking forward to trying. My current tea cravings are for anything strong and dark and this has been saved for such an occasion.
The oolong balls are dark brown/black with a few balls having stemmed tips. They are very tightly rolled and are mostly only a few mm in diameter. They have a thick burnt wood aroma with a hint of fermented fruit and chestnut.
Brewing 7g with my Gongfu teapot for three steeps.
First Steep – One Minute – Tea is yellow in colour with a rich, fire roasted and chestnut aroma. In a sense it reminds me of roasting chestnuts on an open fire that I have done once before many years ago, the smell is very similar.
Taste is not as robust as the scent. It offers roasted, nutty, floral, buttery and sweet notes in one smooth and refreshing hue.
Steep Two – Two Minutes – A little deeper in strength but still at the perfect lightness to remain refreshing. It’s less like chestnut now but there is a touch still there in the after taste. Also going to mention that it’s not too dry either as some roasted Oolongs can be.
Steep Three – Three Minutes – The balls have completely opened up to reveal dark green, long and very curly/crinkly leaves that have no discolouration or breakages. In other words the leaves are in tip top condition and quality.
In flavour all that remains is a subtle roasted, smoky and floral soup that cleanses my mouth with the perfect goodbye parting as it greets my lips. The perfect end to the perfect oolong (for my mood).
I have tried tea from The Mountain Tea Co before and in both cases I have been impressed with the quality and essence of their teas. This is something I’m happy I purchased and my husband also agreed, takes a special tea for him to like it so.
Thank you Dag Wedin for this sample.
Dian Hong will always be one of my favourite teas and it’s hands down the tea that I have the most of in stock in various forms.
I also know I have been a little quiet this weekend but truth be told I have been feeling a little under the weather and a lot of my depression has re-surfaced but I hope to be more active. Perhaps the next day or two will lighten my emotions and get me back on form.
This tea has some wonderful, long and super golden leaves that feel a little hairy and very soft. The beautiful golden leaves have a sweet malted and gentle floral scent that’s very fresh and darkly fruited.
Brewing this in my Gongfu teapot – roughly 6g of loose tea and for three steeps.
Steep One – 1 minute – Tea is golden brown in colour with a thick and sweet malted aroma with a hint of dried prune.
Flavour is smooth, silken and sweet with elements of malt, fruit, flowers and honey. Very refreshing and it leaves a delicious fermented fruit after taste.
Steep Two – Two Minutes – This time it’s a little more earthern and wooden than it is fruity or sweet. A little astringent but soft enough to still be on the smooth side.
Steep Three – Three Minutes – Light golden brown in colour now. Very subtle and still with hints of malt and wood.
Overall this is a very tasty Dian Hong that is on the gentle side as far as strength is concerned. A definite recommendation to those interested in this one. :)
The only thing I would change would be to increase the steeping leaves to roughly 7g to improve the strength. This is purely down to personal taste.