1917 Tasting Notes

drank Cranberry Hibiscus by Bulk Barn
1917 tasting notes

I got this for cold steeping, and omg. SO SOUR. Like, my teeth feel weird kind of sour.

Much better with some sugar, but I don’t want to add sugar to my “juice” teas.

So I won’t be getting this one again either, although I’ll actually finish the 50g or so that I bought. (Which was $2, so really not a big deal.)

Login or sign up to leave a comment.

Oh, this isn’t bad at all. Which is really surprising, TBH.

The pomegranate is heavy on the candy scent, which is why I picked this tea up. The sencha is sadly still quite vegetal and green, which isn’t my favourite, but the flavours come together pretty well.

I won’t be rushing out for more of this, but I don’t regret trying it. :)

Preparation
175 °F / 79 °C 1 min, 45 sec 2 tsp 12 OZ / 354 ML

Login or sign up to leave a comment.

No.

Just no.

Dirt. Soap. Hints of butane.

No.

(I even rinsed it.)

Preparation
195 °F / 90 °C 3 min, 0 sec 2 tsp 16 OZ / 473 ML
ashmanra

Oh dear.

Plunkybug

I had this and agree. The Orange Oolong was better.

OMGsrsly

Yeah this one was really bad. I didn’t get any orange oolong and I kind of regret it. Next time!

At least the other two teas I got aren’t bad even though they’re not excellent either.

Login or sign up to leave a comment.

drank Matcha Matsu by DAVIDsTEA
1917 tasting notes

My brother (foolish as he is) blindly bought a 100g tin of this and then discovered he can’t tolerate matcha.

So I ended up with it. Yay!

I’m sipping on it cold, and I’m really enjoying it. 1/2 tsp sugar, 1/4 tsp matcha, whirred into a little water, then topped up with ice and water to make about 1 cup.

Yum.

I’ll have to do this more often!

Login or sign up to leave a comment.

This tea is quite a bit different from the 2014 First Spring Nanpo Laozhai.

This one is a lot less bitter, there’s less bite. It’s still fresh and green, and reminds me of green beans or spinach water as well as matcha. I’ve just been doing flash steeps, but the liquid is a pretty yellow, and the flavour is also sweet. I would say that this one is more mild than the other. More approachable, although I do like the sharp biting bitterness of sheng.

Thanks so much, WymmTea, for sharing.

Login or sign up to leave a comment.

drank Paris by Harney & Sons
1917 tasting notes

I haven’t had tea in a while, but I managed to have a cup of this today.

Still delicious. Still much loved.

Maybe once I get some seriously disappointing club stuff out to my swapping pal, I’ll be less cranky when I look in my tea cupboard…

Preparation
195 °F / 90 °C 3 min, 0 sec 3 tsp 16 OZ / 473 ML

Login or sign up to leave a comment.

Tealizzy posted on instagram about Thai iced tea, so of course I had to go find my favourite recipe and my favourite iced tea and make some.

No, this isn’t traditional. According to the internets, Ceylon tea is used, not Chinese tea. Oh well.

http://wishfulchef.com/how-to-make-thai-iced-tea-from-scratch/

What I did was I took 1 bag of this tea and steeped it as directed in 2 cups of water. In 1 cup of water I added some sugar (2 tbsp, which is too much as I rarely sweeten my tea! But you sugar to your tastes.), 1 small cinnamon stick, 2 star anise, 1/4 tsp powdered vanilla, a few cloves, and some crushed green cardamom pods. Brought it to a boil and let it steep for about 30 minutes. The tea, once it was steeped for 15 minutes went into the fridge to start it cooling. (1-2 tsp vanilla extract is fine too. Everything is to taste, so if 1 tsp isn’t enough then add more. Apparently orange flower water is another optional ingredient, as well as pandan leaves.)

Once everything was steeped I combined it and added ice to 4 cups. And refrigerated overnight.

Now I’m having the tea mixed with whole organic milk (aka homo milk, aka 3.5% milk fat milk), and it is divine.

Yum yum yum.

I need to make this more often. I need boba.

My one tip is DO NOT USE PLASTIC. One time I made this I steeped the spices in my DavidsTea Steeper and OMG, the smell of star anise would not go away. Use a pyrex jug, or a metal pot, or something not plastic.

Fjellrev

That sounds so scrumptious! I just had a Thai iced tea the other week and I forgot how good it is.

OMGsrsly

It is so good! And also super easy to make. It’s almost nicer at home because I can control the sweetness better.

Login or sign up to leave a comment.

Mmm, what a good choice of tea this morning!

The sample was 6-7g (my scale isn’t totally accurate) so I decided to use the whole thing in my clouds easy gaiwan. And I’m using the new rice grain cup I got during my last trip to Victoria! It’s perfect – just a touch bigger than my other cup.

I rinsed twice, then had to brew up a cup before I let the leaves rest. The colour is lovely, a vibrant red-brown. It tastes woody and mushroomy and very mild.

The second steep is almost black. Whoa. Again, it’s really smooth and woody and mushroomy and mild. I know, “mild”. IDK tea friends. I’ve been drinking coffee and sheng recently, so this is coming across as “mild”.

At this point I’ve had a few steeps, and I’m still really enjoying the tea. I think it’s delicious, and a really solid option.

One thing I would have liked to see is a little information about each tea in the note that they included in the package. Is it loose or cake? What is the price range? How many rinses are recommended? Little things like that.

Thank you so much to WymmTea for the samples!

https://instagram.com/p/29L4lxR5Fa/

Preparation
205 °F / 96 °C 6 g 120 OZ / 3548 ML

Login or sign up to leave a comment.

My initial impression of this tea is green, and fresh, and sharp. In fact, when I opened the package, the whole thing smelled fresh and sharp. There is one shou in here, though, but I’ll probably get to that later this week.

I’m steeping half the sample in my teeeensy gaiwan. After two quick rinses and a flash steep, it’s filled about 3/4 with slowly expanding leaves.

It’s exactly how it smells. Nice and sharp, some bitterness, very fresh and green feeling. I’m 6 or so steeps in and I’m still doing flash steeps. I’m really enjoying this. I really don’t have enough of this type of puerh, and I really like it.

I wouldn’t say this is like spinach or asparagus, but rather warm dried grass in the sun, with a hint of that sharpness that ponderosa pine sap lends to the air and that green bitterness that I think is the caffeine. I would not say this is astringent at all.

Not everyone will enjoy this one as it is, and I don’t have enough experience to say how well it would age. This is a tea I’d consider getting some of (if I had any tea budget left!) to continue drinking over the next few years, and following how it changes.

Thank you so much for the sample, WymmTea! I’ll probably run a litre of water through this, so that’s about another 12 steeps. I have a feeling the tea would last even longer if I cared to drink more!

Flavors: Biting, Dry Grass, Green, Herbaceous, Smooth

Preparation
205 °F / 96 °C

Login or sign up to leave a comment.

78

Thanks for the tea, Amariel!

The first cup I made tonight had something in the steeping basket and I was so worried it was toasted barley (I can’t have it because gluten). I think it was just an orange peel that had rehydrated and looked weird.

So I made another cup.

And I made sure to scrape some of the flavouring that was stuck to the bag I have the tea in. You know, those little white crystals that some teas leave everywhere? Yeah, those. Pretty sure they’re not sugar.

The caramel is still pretty light compared to what I remember, but it’s so delicious. Roasty toasty flavours that I appreciate, with a hint of caramel and a bit of dried hay.

I do still really like this tea.

Thanks again!

Preparation
175 °F / 79 °C 2 min, 0 sec 2 tsp 16 OZ / 473 ML

Login or sign up to leave a comment.

Profile

Bio

Black teas are my favourite, although I do drink the occasional green tea. I am exploring herbal and fruity teas for summer icing and winter evenings, and oolong and pu erh are new and exciting… although I do not like a tea that tastes mostly of seaweed.

No: Spearmint or peppermint, licorice root, gluten (cookie bits, wheat, rye, barley, I’m OK with oats)

After sending my first box to the USA, bubble-envelope swaps are where it’s at.

When I rate, my ratings are based on the little faces, and depend on what face I make when I sip the tea! :)

Also: A map of tea places in Vancouver. I’ve been to some of them, but not a lot. If you have any suggestions, please let me know!
http://goo.gl/maps/gXsKK

Location

Vancouver, BC, Canada

Website

http://goo.gl/maps/gXsKK

Following These People

Moderator Tools

Mark as Spammer