31 Tasting Notes
Horrid and stomach-turning. There is so much spice oil in this tea that it bears no resemblance to the taste of real spice. It tastes soapy. Use it to strip wax off floors. This is a casualty of added flavour.
This tea is very inexpensive. As it is a blend of approximately 50% tea and 50% toasted rice, it is low in caffeine and may be enjoyed anytime. The comforting and familiar taste of toasted grain mellows the grassy taste of the green tea leaves. This is tea for the common man. I have been hooked from the first sip.
You can choke it down. It tastes more bitter than spicy. This is a victim of natural flavour, which is not the same as real natural ingredients. Don’t expect to get a full mug out of one bag.
There is so much oil of spice added to this tea that the bags are oily and stained a curious greenish-yellow. The flavour comes across as fake and can easily turn a stomach. This tea is undrinkable.
I have tried at least a dozen different bagged chai blends and this is only one that I can praise. It is entirely herbal and uses no oils of spices to enhance the flavour, but does use oils of orange and tangerine. It has a natural spicy flavour without the typical artificial taste of other chais. It is slightly sweet, with a sharp bite that is simply delicious.
My expectations for this tea were high, based on the stature of the brand in natural food circles. It turns out that the spice is enhanced with oils of spices, resulting in a spicy flavour so overpowering and artificial that I had to force myself to drink the noxious brew. After a few trials, I disposed of the remainder of the package. I am not impressed.
I like the flavour of this tea, but it doesn’t have intensity. No matter how much I use, it always seems thin and doesn’t develop a strong, distinct flavour. The leaves wash out after a single, longer steeping. With milk, it is overpowered. The tea appeared damp — moistened, maybe — when I bought it, hence I have docked 5 points.
This black tea has a rich body and delightful robust leathery or smoky flavour, due to the swampy soil in which the plants grow. It has become my usual breakfast tea. It is not overly high in caffeine, so I can make it strong, let it steep long, and mostly drink it with a generous amount of milk.
The natural milky taste is unique and appealing, but it is likewise it’s downfall. While deliciously smooth and buttery, it can also feel too rich and flavoured. Like most green oolongs, it can become bitter, when strong, but a spot of honey will save it heroically. Reserve this tea for special times. For every day, I would recommend a more natural-tasting oolong, such as Ti Kuan Yin or an Indonesian (Sumatran) oolong.
This Indonesian (Sumatran) oolong is similar to Ti Kuan Yin. I have steeped it four times, at 60 seconds each. If steeped longer, it has a tendency to become bitter; however, astringency is never a factor. This is a fine oolong, with a taste of fresh leaves and a slightly bitter aftertaste.