Raritea

1.5 tablespoons for 375 ml

Strong oolong note. I detect very little milky flavour. Faint grapefruit note near the end of the sip in background.

Thanks to Sil for letting me try this!

1.5 tablespoons for 375 ml

Authentic blueberry flavour carries through to the aftertaste. Slight creamy note. Delightful black tea tones in the background. Baked goods notes. Slight sour note.

0.5 tablespoons for 124 ml

Buttery oolong scent from brewed tea. Grape flavour has a deepness to it that makes it taste less artificial- it reminds me of the grape-like tones I was getting from the Kenya Purple Tea from Butiki Teas. Crisp, fruity taste supported by the floral/buttery oolong flavour.

Second infusion at 5 minutes. Still very flavourful.

Thanks to Kittenna for passing this on to me!

1.5 tablespoons for 375 ml

Initially reminds me a lot of Goji Pop or Indian Summer by David’s Tea. There is a baked lemon scone note. All flavours blend together, nothing sticks out. I feel that there are too many different tastes for one tea, there is a lack of focus in the overall flavour.

I may want to infuse this tisane for a longer amount of time in the future.

1.5 tablespoons used for 375

The goji berry flavour is quite mild, almost nonexistent. Flat orange zest note. White tea flavour is strong and brings an unpleasant note of astringency. Orange-citrus mouth-feel in the aftertaste.

1.05 tablespoons 248 ml.

The mild smokiness of the sencha is able to come through. I’m detecting a definite chocolately note near the end of the sip into the aftertaste. Roasted rice flavour closer to the middle of the sip. Vanilla overtones from the middle of sip to the end. Vanilla and caramel sweetness.

4 spears used for 375 ml.

On the sip there is a note that reminds me strongly of grape flavour. Fruity sweetness. I’m detecting a white tea-type astringency note. Slight buttery tone.

Second infusion at 6 minutes, 300ml. Has more of a plum fruity taste on the sip. Slight hints of smooth (almost creamy) black tea taste. I’m reminded of the wheat-like taste I find in certain tea. Slightly licorice-like sweetness.

1.5 tbsp for 375 ml.

Dark chocolate astringency bordering on bitter. Hint of licorice. Slight minty-ness. Slight creaminess.

1.5 tbsp for 375 ml

Sencha green tea taste and sweetness with rose and artificial cherry flavour in background.

Thanks to Indigobloom and Sil for sharing this with me!

1.5 tbsp for 375 ml

There’s an artificial chicken-soup like overtone in the aroma and aftertaste that seems out of place in this tisane. It is quite unsettling. I’m having a lot of difficulty in finishing my cup. Maybe I picked up a bad batch of this?

I still have some left in the sample that I purchased that I will save for another day.

0.8 tbsp for 200 ml of water

Distinct woodsy note from the rooibos. There a bit of a wheat-like mouth feel. Fruity notes in the background with smooth sweetness.

Thanks to Indigobloom for sharing with me!

Increased the leaf to water ratio to 1 tablespoon for 281 ml.
There is more creaminess at this concentration.

1 tbsp for 375 ml

Slight creaminess. Black tea astringency. Artificial-tasting raspberry flavour. Coconut taste slightly overwhelms the blend.

1.5 tablespoons for 375 ml

Good balance of flavours. Anise at the forefront. Thickness of the chocolate in the background. Black tea notes complement the blend. Sweetness. Slight creamy mouth-feel.

1.5 tablespoons for 375 ml
10 minute infusion

Authentic chocolatey flavour. Thin mouth-feel. Slight woodsy note.

1 tablespoon used for 375 ml

Metallic. Mildly floral mixed with smoky note. This tea reminds me of sencha. Good level of astringency. Slight nuttiness.

Thanks to Indigobloom for sharing this with me.

1.5 tablespoon for 375 ml

With a lower infusion time the creaminess is allowed to come out more. The tartness from the hibiscus is a little bit better blended.

1 tbsp for 375 ml

Floral. Sweet note- reminds me of chamomile sweetness. Hint of seaweed note in background.

0.5 tbsp for 190 ml

Very little astringency. Black tea notes balanced well with a very authentic cotton candy flavour. Lemon-y hints.

1.1 tablespoons for 375 ml

Reminds me of “Swampwater” by David’s Tea but seems to have a better balance of flavour. Overall tastes like a pineapple-y rooibos tea with a sharp note of sweetness (maple syrup-like sweetness). Slight unpleasant immediate aftertaste which I think is associated with the sugar candies in this tisane.

Thanks to Sil for passing some of this on to me!

1.5 tablespoons for 375 ml

Strong creaminess throughout. Lime is in the background. Balanced sweetness. Apples and pineapple are very well blended and complement the taste profile very well. Sight smokiness of the sencha tea comes through.

This tea reminds me of Lime Jello Salad from 52 teas.

1.5 tablespoons for 375 ml

The chocolate flavouring tastes very artificial in this blend. I like the combination of black tea earthy tone with the red pepper.

Thanks to Kittenna for this tea!

1.5 tablespoons for 375 ml

Sweet creamy aroma.
Vanilla pudding-like sweetness. Creamy flavour. Slight sweet-sticky tangy-ness. Faint floral note.

Second infusion at 5 minutes using 248 ml of water. Pudding sweetness still present. Creaminess and floral notes are fainter than from the first infusion. I’m detecting a note that reminds me of lupini beans leading into the immediate aftertaste.

0.75 tbsp for 188 ml

Brewed tea has a very distinct hay-like note. This is balanced well with chamomile scent and a chocolatey aroma in the background.

The chamomile is the predominant flavour. Mint in the background. Not detecting any cacao flavour. There is a very strong sweetness close to the middle of the sip which may be from the fennel or the spearmint.

Very slight hints of cacao coming through as the tea cools. The hay note from the aroma seems to be coming through as well.

Second infusion at 3 minutes. The chamomile is still present as well as the mint in the background. I’m able to better place the hay note from before as a salted and roasted peanut-like flavour. It is quite strong in this brew!

Thanks to Indigobloom for sharing!