1696 Tasting Notes

100

Sipdown! Finally under 200 – now to see how long I can keep it that way :)

I finished this one off as a latte this morning. I’m feeling totally knackered at the moment, but matcha seems to improve my energy levels at least a little. More to this point, this one is delicious, and makes for a great start to any morning.

Thanks again to Roswell Strange for sharing this one with me!

Sil

whoohoo! grats on getting down to 200!

Super Starling!

Sipdowns are just an excuse to buy another 3 blends, right? Is that science? ;)

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75

A sample from Miss B. It’s cold and wet out again today. Did someone say summer? Anyway, cold and wet to me signals chai, and I had this blend sitting in my drawer so, serendipity? The dry leaf looked to be mostly spices – whole cardamon pods, whole red peppercorns, whole cloves, pieces of cinnamon bark and ginger root, plus a few fennel seeds. There’s very little actual black tea, so I went for a pretty generous 2 tsp of leaf, mainly because I like my chai bold and the amount of additions makes me worry for the actual “tea” aspect.

Anyway, after 4 minutes in boiling water, I’ve got a pretty robust result – enough to take a generous splash of milk without appearing thin. To taste, it’s pretty much a standard chai, although with a hearty kick of spice. The cardamon and clove are predominant, but there’s a pleasingly warming swirl of cinnamon in the mid-sip. The ginger is a bit lost, as is the pepper, although there’s a warming tingle at the back of my throat that serves as a reminder that they’re there.

All in all, not bad. It’s decently spicy, which is something I look for in a chai, and the base is more robust than I thought it might be initially. It probably wouldn’t be a restock, simply because there are other chai blends that are equally good, and more readily available in the UK. I’m glad to have had the opportunity to try this one, though. Thanks again, Miss B!

Preparation
Boiling 4 min, 0 sec 2 tsp

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100

Cold brewing is definitely the way to go with this one! I’ve had a couple of hot cups, and I thought they were pretty good, but this is a whole new level of yum when it’s cold. I used 2 tbsp of leaf in 2 litres of water, and left it in the fridge for around 10 hours overnight. The result is basically liquid cotton candy. It’s up-front sweet and sugary, with that slightly caramelised aftertaste that actual cotton candy has if you’re paying attention. The white base is perfect here – unobtrusive, clean, lightly refreshing. I can’t actually say that I prefer it to Cotton Candy Black because that would be sacrilege, but as a cold companion it’s right on par.

Liquid yum in a cup? This tea.

Preparation
Iced 8 min or more 4 tsp 68 OZ / 2000 ML

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90

Sipdown! This was an easy sample to finish – it became my morning go-to for a few days, because it’s so strong and robust that it actually stands a chance of waking me up. It reminds me a lot of Butiki’s Kenya Obsidian, and of the Ajiri Black I tried once in the distant past. Clearly I need more Kenyan teas in my life!

Also: 200! I’ve resisted buying more tea so far, but it’s truly been a struggle. Hopefully this week I’ll definitely be under 200, and it’ll be a huge achievement if I can keep it that way.

Preparation
Boiling 4 min, 0 sec 1 tsp

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75
drank Tea Rex by Adagio Teas
1696 tasting notes

Sipdown! Finished this one off at work on Saturday, in a timolino since I was hosting an event. I’m finding that the flavours of some teas aren’t as intense in a timolino as they are in a cup, but it’s something I’ve only really noticed as they’ve got older? Maybe it’s time for some new ones. Anyway, there was enough cherry/chocolate present to make this a satisfactory goodbye – and it certainly cheered up a Saturday at work!

Preparation
Boiling 4 min, 0 sec 1 tsp

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75
drank Tea Rex by Adagio Teas
1696 tasting notes

Today’s cold brew. I used 4 bags in two litres of water, and left it in the fridge for around 10 hours overnight. I wasn’t 100% sure that it would work, but the flavours are strong and it’s a honeybush base, so I’m actually pretty pleased with the result.

I can taste the cherry fairly prominently, which is what I was hoping for, and the chocolate is a mild background note. The honeybush adds a touch of sweetness, but is otherwise smooth and unobtrusive. There’s a creaminess to the overall flavour that I really like, slightly reminiscent of vanilla. I feel like this one has more depth cold brewed than it does hot, which is interesting as well as unexpected. A definite success!

Preparation
Iced 8 min or more 4 tsp 68 OZ / 2000 ML

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100

A sample from Roswell Strange, who helpfully fixed me up with some flavoured matcha. Why is it so hard to come by in the UK? The first thing I have to say about this one, though, is “oh man” – it’s SO good. I wasn’t really expecting it to taste exactly like a mixed berry pie, especially since dry the scent was mostly cinnamon and vegetal green tea. It does, though! I can definitely taste strawberry, with flashes of blueberry, raspberry, and a touch of black cherry. If you imagined those berries warm, in a thick, rich red-berry sauce, encased in buttery, cinnamon dusted pastry, then you’d have this tea. It’s that flavour accurate, and that good.

I made my cup as a latte, whisking 1/4 tsp of matcha into about an inch of boiling water, topped off with hot milk. At first, I only got the berry flavour – and I’ve no complaint about that because it’s incredibly flavour accurate. As I sipped, however, I did begin to notice the cinnamon, and then the buttery “pie crust” element came to the fore. It kind of creeps up on you, until you’re not drinking berry matcha anymore, but rich berry pie matcha. Best effect ever!

There probably aren’t words to describe exactly how much I’m enjoying this one. It’s my favourite of the Red Leaf matchas I’ve tried so far, and I’ve liked a fair few so that’s a definite compliment. For the record, my sample is of the distinctive flavouring level.

Thanks again to Roswell Strange for introducing me to this wonder :)

Roswell Strange

Stephanie originally introduced me to this one; it’s one I absolutely would have skipped over otherwise. It’s SO wonderful, though. Don’t know if you like almond/cashew milk at all but I think the nutty flavours of either really compliment this one as well :)

Fjellrev

Awesome! I had this on my list but wasn’t sure about how artificial the berry aspect would be since I find their raspberry and strawberry ones to be overly fake.

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90

A sample from Miss B! I adore Kenyan black tea, and I have vivid memories of Butiki’s Kenya Obsidian, which was probably the last one I drank. I pretty much relied on it just before Christmas – it woke me up and got me through the day. My first sip of this one brings those memories right back, because it’s the base tea that’s front and centre initially. It’s robust, malty, strong – a lot of the things I really appreciate in black tea. It’s not bitter, or drying, or too tannic, though, and that’s a welcome discovery.

The bergamot is the second fiddle here. It’s quite gentle, but strikes a good balance between fruity and floral without being overpowering, bitter, or just plain fake-tasting. Bergamot isn’t always my favourite thing, but I feel quite at home with this one. When it’s at its best, I find Earl Grey soothing and relaxing – it’s something about the scent, I think, paired with the lightly brisk flavour. This one smells of sunshine, but it’s a tamer beast than some in terms of taste. Perfect for me, then. Plus, that base…

Definitely one of the best EGs I’ve tried recently.

Preparation
Boiling 4 min, 0 sec 1 tsp

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100

So I had a total moment in the kitchen at work this morning. I was trying to add milk to my cup of this, and being a bit cautious because it’s a fairly full bottle and I didn’t want to overdo it. So I’m tipping it just a bit, as you do, and nothing’s coming out. I’m usually half asleep until about 11, so I checked I’d taken the lid off (and I had, so points for me), and tipped it a bit further. Still nothing. It was frozen, guys. Like, solid. So then I had to check that I’d put it in the fridge and not the freezer, and I had, so at least it’s not my own sleepiness that robbed me of milk this morning. It’s defrosting slowly, although I’m not madly keen on the thought of adding frozen chunks of milk to my next cup. I might just give it a miss until tomorrow, and see what it’s like then.

On a positive note, my cupboard is now really near 200 (and will hopefully be under 200 again before I go on holiday on the 24th.) Keeping it that way might be a problem, though. It’s around this point that I usually get a hankering to order all the tea, and true to form I’m currently trying to convince myself that I don’t need to place 4 orders and push it right back up to about 250 again. But I want to. In my head, I know I should hold off ordering until I’ve got a much more manageable cupboard, which for me means around 50-75. But think of the tea I’ll be missing in the meantime. It doesn’t help that a Whittard just opened again in Norwich, and they have some new blends that are really calling to me – Cucumber Mint and Petit Macaron in the cutest pastel caddies…

Ahh…

This note wasn’t really about Wedding Imperial, in the end. I feel like I’ve said all that I have to say about it for the moment, and all I can really add at this point is that I definitely prefer it with milk. If I’d known I’d be drinking it black, I probably would have underleafed and reduced the brew time, because it’s quite potent. Rich chocolate and caramel, with nothing to temper it, before 10 in the morning? Hardly the best idea. But you can’t tip MF down the sink, so I went with what I had. We’ll reunite once my milk defrosts.

Preparation
Boiling 4 min, 0 sec 1 tsp
Emilie

This made me imagine using milk as ice cubes. Eww.

Scheherazade

That’s exactly what it’s like. I know it melts in the hot water, but still…

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80
drank Criss Cross Berry by RiverTea
1696 tasting notes

Today’s work cold brew. This one had been in my desk drawer for a while, and while I’ve enjoyed drinking it hot this past winter, I feel like I’m done with that method of preparation now. My last cup was a little underwhelming, with less of the cranberry I’ve come to expect. Probably it’s getting a little old.

Anyway, cold brewing gave it a new lease of life, and also used up the last of the leaf, so a win either way. I used 2 tbsp of leaf in 2 litres of cold water, and it overnighted in the fridge for around 10 hours. This morning’s result is a pale-ish straw colour, which completely belies the fact that it has tons of flavour. I’m getting lots of cranberry again, and there’s an underlying juicy sweetness that reminds me a lot of pineapple (which I’m sure I’ve never tasted much in this blend before). It helps to cut some of the tartness/sourness from the cranberry, anyway. The green tea base is very subtle and smooth, with no bitterness or astringency (which is always my biggest worry when I cold brew green tea overnight).

I’m really pleased with how this one worked out, and it seems like a fitting way to say goodbye to a thoroughly lovely blend.

Preparation
Iced 8 min or more

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Profile

Bio

Hi :) I’m Sarah, 28, and I live in Norfolk in the UK. My tea obsession began when a friend introduced me to Teapigs a good few years ago now. Since then, I’ve been insatiable. Steepster introduced me to a world of tea I never knew existed, and my goal is now to TRY ALL THE TEAS. Or most of them, anyway.

I still have a deep rooted (and probably life-long) preference for black tea. My all-time favourite is Assam, but Ceylon and Darjeeling also occupy a place in my heart. Flavoured black tea can be a beautiful thing, and I like a good chai latte in the winter.

I also drink a lot of rooibos/honeybush tea, particularly on an evening. Sometimes they’re the best dessert replacements, too. White teas are a staple in summer — their lightness and delicate nature is something I can always appreciate on a hot day.

I’m still warming up to green teas and oolongs. I don’t think they’ll ever be my favourites, with a few rare exceptions, but I don’t hate them anymore. My experience of these teas is still very much a work-in-progress. I’m also beginning to explore pu’erh, both ripened and raw. That’s my latest challenge!

I’m still searching for the perfect fruit tea. One without hibiscus. That actually tastes of fruit.

You’ve probably had enough of me now, so I’m going to shut up. Needless to say, though, I really love tea. Long may the journey continue!

My rating system:

91-100: The Holy Grail. Flawless teas I will never forget.

81-90: Outstanding. Pretty much perfection, and happiness in a cup.

71-80: Amazing. A tea to savour, and one I’ll keep coming back to.

61-70: Very good. The majority of things are as they should be. A pleasing cup.

51-60: Good. Not outstanding, but has merit.

41-50: Average. It’s not horrible, but I’ve definitely had better. There’s probably still something about it I’m not keen on.

31-40: Almost enjoyable, but something about it is not for me.

11-30: Pretty bad. It probably makes me screw my face up when I take a sip, but it’s not completely undrinkable.

0-10: Ugh. No. Never again. To me, undrinkable.

Location

Norfolk, UK

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