439 Tasting Notes

76

1.5 tablespoons for 375 ml

Thanks to Sil for sharing with me!

Preparation
Boiling 2 min, 30 sec

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71
drank Coconut Milky Oolong by Tealux
439 tasting notes

1.5 tablespoons for 375 ml

Thick creamy mouthfeel. Lacking in coconut flavour- tastes rather dull, almost wood-like. Fuller flavour peeks out near the end of the sip.

Preparation
190 °F / 87 °C 3 min, 15 sec

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84

1 tablespoon used for 375 ml

Brewed tea has a fresh barn smell with sweet caramel undertones.

Thanks to Indigobloom for sharing with me!

Preparation
205 °F / 96 °C 3 min, 0 sec
Indigobloom

Awww I’m glad you liked it! mmmm caramel :P

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87

1 tablespoon for 375ml

Scent is plum-sweet, leathery and slightly mineral.

Mild, hint of mint flavour (hopefully not from cross contamination of other teas). Slight charcoal flavour. End of sip reminds me of milk. Plum sweetness. Dark chocolate hint.

Second infusion at 4 minutes. Hint of violet floral flavour.

Preparation
190 °F / 87 °C 3 min, 0 sec

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79

1.5 tablespoons for 375 ml

Preparation
175 °F / 79 °C 2 min, 0 sec

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1.5 tbsp for 375 ml

Brewed tea has a very nicely balanced aroma of black tea and spice. I’m detecting the warm squishy pumpkin aroma as well.

Very mild flavour.

Ensure to mix the dry leaf well as some of the tea flavouring particles will sink to the bottom.

Preparation
205 °F / 96 °C 2 min, 45 sec

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85

1 tablespoon for 248 ml

Charred note in the aroma. Leafy herb note- reminiscent of cilantro. Sourness.

The charred note carries into the flavour but isn’t as intense as in the aroma- it is very well balanced in the flavour profile, maybe only slight overpowering. The leafy herb note takes more of a vegetal flavour in the background. There is a mineral sweet note near the end of the sip with a slight floral hint. Mouthfeel is slightly brothy. I’m also detecting a custard-like note. I’m also noticing the peach that was mentioned in some other tasting notes. Only slight astringency which mixes well with the rest of the flavours.

This tea reminds me of walking through crunchy leaves in the fall.

Second infusion at 5 minutes. Buttery quality. There is still the charred flavour present but it isn’t as prevalent as in the first infusion. There is an undertone of classic oolong flavour; the grapefruit note that I find with a lot of oolongs.

Third infusion at 6 minutes. The charcoal flavour is subdued and the mineral flavour really pops.

Preparation
185 °F / 85 °C 4 min, 0 sec

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68

1.3 tablespoons for 318 ml of water

Strong mint flavour. Black tea astringency (a little overwhelming) which blends with the chocolate flavour making it like a dark chocolate. Chocolate itself is quite mild but is reminiscent of Double Chocolate Decadence by 52teas and chocolate cake batter.

As with most black 52teas, the flavour seems to improve as the tea cools.

Thanks to Sil for letting me take a sample!

Preparation
205 °F / 96 °C 3 min, 0 sec

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60

1 tablespoon for 188 ml

Mild sweet black base. Chocolate flavour coming through. Slight spice flavour. Caramel flavour. Overall very mild flavour.

Thanks to Sil for sharing!

Preparation
205 °F / 96 °C 3 min, 30 sec

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35

1.5 tablespoons for 375 ml

Very slight cherry flavour. Slight chocolate sweetness. Dark chocolate astringency. There are definite overtones and an aftertaste of artificial chocolate flavour (likened to soapy detergent taste). I am reminded of the taste of Chocolate Chili Chai by DAVIDsTEA.

Thanks to Sil for sharing

Preparation
205 °F / 96 °C 4 min, 30 sec

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