519 Tasting Notes

80

Got this as a sample with an order …

I steeped it 4 min 30 seconds. It’s got a richness and a sweet coffee & chocolate-ish flavour, but it ain’t coffee.

Ain’t tea, either.

Like David’s Coffee Pu-Erh, a really intersting fusion.

Not sure if a sipper who does not already like coffee would like this coffee-laced tea. But it’s good. Better with every sip.

Preparation
Boiling 4 min, 30 sec
Michelle Butler Hallett

The chicory adds a bitterness that makes me reach for stevia … having sweetened, I find the chicory much more agreeable as an aftertaste, bitter and strong. Bitter in a good way.

Kristen

I steeped mine for 3 min and didnt get too much of a coffee flavor more of a mocha with hints of coffee… but it is enjoyable either way!

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100

The owner of Britannia Teas warned me I would not be able to ‘go back’ to other (and less expensive) jasmine teas once I tried the Jasmine Dragon Tears. She was right. Not perfumey, not bitter, but certainly not weak … and the jasmine ‘hit’ lasts and lasts. Demand may increase the price of these hand-rolled tears, but I don’t care.

Preparation
180 °F / 82 °C 2 min, 0 sec

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Not a grassy green tea. Very delicate. The strawberry flavour is refreshing, not fake or jammy. Steep carefully. Evocative. Helps ease me into a meditative state.

Preparation
180 °F / 82 °C 2 min, 0 sec

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99

My favourite black tea blend, ever, and I have drunk many. While David’sTea’s David’s Organic Breakfast gives this blend a serious challenge, Britannia’s English Breakfast remains my Writin Tea, my comfort, and, when needed, my wake-up. I am not sure what’s in this blend, but I will guess at a goodly amount of Keemun (winey), Assam (malt and heft) and possibly Ceylon (brightness). Deep and complex, with many tastes dancing in the mouth. I never let myself run out of this one. I steep it just over three minutes but have drunk it after 5+ minutes. Can get a little tannic and astringent around 4-5 minutes, so just treat it nice.

Preparation
Boiling 3 min, 15 sec

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75

I must have a REALLY fresh batch this time, because the apple-y taste of the green rooibos dominates. And that’s fine. I get the cocoa on the aftertaste. Perhaps not as much cinnamon as last time. Still, my favourite rooibos-based blend ever. And really refreshing.

Preparation
205 °F / 96 °C 8 min or more

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93

I wish, I so wish, I could find or blend a tes and spice mix that satisfies like this concentrate; I always feel like I’m cheating somehow when I enjoy this. I make this withone part conencetrate, one part milk. If making it on the stove, I might add an extra ginger&black teabag or two (Stash Ginger Breakfast). Pleasantly warming with a goodly punch of ginger; creaminess from the milk soothes any burn. A bit sweeter than I’d normally drink milky tea, but then adding water or more black tea can help fix that. Fabulous treat when you’re chilled through to the bone. Not much black tea taste on its own. Prepares easily in the microwave, but it tastes and feels better to me on the stove, with extra black tea added.

Michelle Butler Hallett

I made this with 2% milk today. I like it even better with unsweetened soymilk. And I can only find the concentrate at Starbucks.

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75

Yes, I’m yakkin about Super Chocolate again.

Today I steeped 1TB in a filter bag in a 300mL glass mug rather than in my 450mL travel mug, and I forgot to add stevia. So I have a stronger tea base, and I can really get the sharp nip of cinnamon this time. Seriously, the more I drink this stuff, the better it gets. Puh-LEEZE, Canada Post, bring me my order that you said would arrive on the 28th.

Preparation
205 °F / 96 °C 8 min or more
heatherwassing

Canada Post is THE WORST. But even more worst is waiting for a package that you KNOW should have been there by now.

Michelle Butler Hallett

Purolator has not been much better. We’re also having major ferry problems here; everything is backed up.

Michelle Butler Hallett

Okay, brewing my last scraps of Super Chocolate and Jumpy Monkey this morning … twitching here, waiting for the red truck …

Michelle Butler Hallett

GOT IT! Fresh, just-ripped-open bags of Super Chocolate and Jumpy Monkey … ahhhhhhhh.

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Sweet, almost too heavy on the papaya, and grassy. Potent kick through the bombilla. Gives at least four good infusions. For all the sweetness, I find I still need to add stevia to it or the blend upsets my stomach. Not an everyday cup for me, but it certainly delivers what it promises.

Preparation
180 °F / 82 °C 5 min, 45 sec

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29

Trying the ‘Improved’ version of this today, ‘improved’ apparently meaning new, mostly white box and individually wrapped bags.

I don’t smell anything cuminy, thank GAWD. Eugh. I do get minor spiciness, some decent carob with a distant whisper of cocoa. They show ginger and clove on the box, and list ginger in the ingredients, but I’ll be steeped if I can taste any.

Lessee … roasted chicory root (ah, bitterness and barkiness), carob pods, spices (how mysterious), natural flavour (of what, I should like to know), cocoa shells, ginger, licorice root (gag — except I can’t taste it, either), stevia leaves, cocoa.

Usually I run away from anything ‘Chocolatey,’ as it tastes fake.

This is not a disaster. It’s not brilliant, either. A bit like spicy cardboard with carob rubbed into it. My teabag’s been in the cup now 8 minutes and cooling off. It might be better brewed in a pot and kept hot. It gets sweeter and deeper the longer it’s steeped. The carob smells medicinal to me, but then I’ve also encountered it in various health tisanes, like Traditional Medicinals’ PMS Tea. The Chocolatey Chai tastes better than PMS Tea, but then one expects mediciinal teas to be a little harsh. Yeah, cardboard. I go back to cardboard from the back of the spice rack with some carob and cocoa on it.

Okay, at the 9-minute mark it gets bitter and barky, probably from the cocoa shells and carob. I know, 9 minutes is a bit extreme …

I expect I’ll finish the box, if only out of a sense of duty and to ration out my dwindling stash of Super Chocolate from David’s Tea, but I wouldn’t recommend any of my buddies waste their time on this one, ‘improved’ or not.

Maybe if I steeped the box instead …

Preparation
Boiling 8 min or more
Michelle Butler Hallett

I want a chai that will warm me to my toes. Lovingly singe my mouth with ginger. Not upset my stomach with too much black tea. This is my Quest.

Michelle Butler Hallett

Haven’t touched this stuff since that first cup. Into the bin it goes.

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75

I think this stuff is helping me beat back a cold. And it gets better every time. Try being generous with the amount of tea; I use 1 TB for 450mL. Tastes of cocoa, apples and cinnamon, yet it doesn’t. Like no other tisane I’ve tried. I steep this one a long a time, keeping the leaves in the infuster basket of my travel mug as I sip it. Not candy-bar chocolate.

Preparation
205 °F / 96 °C 8 min or more
Michelle Butler Hallett

Sorry, 450mL should read 500mL.

Michelle Butler Hallett

Infuster? WTH is an infuster, I wonder? :) Some steampunk tea gear, maybe.

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Profile

Bio

Writer and tea fiend. Author of DELUDED YOUR SAILORS, SKY WAVES, DOUBLE-BLIND, and THE SHADOW SIDE OF GRACE.

I prefer straight teas but will try almost anything … so long as it’s not tainted with hibiscus. I loathe hibiscus.

Oolongs and blacks are my favourites.

Location

St John’s, Newfoundland, Canada

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