1623 Tasting Notes

65
drank Kenyan Gold by Ringtons
1623 tasting notes

Kenyan Gold Black is a bagged tea from Ringtons, a UK tea company. At first glance, it looks like a typical bagged black tea.

Read my full review here: http://sororiteasisters.com/2015/09/22/ringtons-kenyan-gold-tea-ringtons-premium-english-teas/

Preparation
Boiling 3 min, 30 sec

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90
drank Traditional Black by Ringtons
1623 tasting notes

Traditional Black is a bagged tea from Ringtons, a UK tea company. At first glance, it looks like a typical bagged black tea. It’s in a square paper bag, and is about half full with finely shredded leaf. The scent is typical “black tea”. I used one bag for my cup, and gave it 3.5 minutes in boiling water. It brewed up to a fairly dark golden-brown, so I added a splash of milk.

Read my full review here: http://sororiteasisters.com/2015/09/19/traditional-black-tea-ringtons-premium-english-teas-2/

Preparation
Boiling 3 min, 30 sec

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90
drank Breakfast Blend by Ringtons
1623 tasting notes

The first thing I have to say about this one is that it really surprised me. I don’t drink a lot of bagged tea at the moment, but it generally seems much of a muchness to me when I do. At least in the UK, the flavour profiles of “breakfast blend” style black teas seem very similar – sweet, malty, strong, and otherwise fairly nondescript. Until now.

Read my full review here: http://sororiteasisters.com/2015/09/17/breakfast-blend-black-tea-ringtons-premium-english-teas/

Preparation
Boiling 3 min, 30 sec

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90

One of my colleagues is drinking Irish Cream flavoured coffee, which smells DIVINE, but I must not let myself be tempted over to the dark side. I’m countering with Cherry Bakewell tea, which is equally amazing, and which looks a lot nicer to boot. Who doesn’t want whole cherries with their tea? It’s so PINK!

I totally get frangipane, cherry jam, and water icing from this one. It’s an amazing concoction, and I fortunately I have plenty more left. Yay for tea!

Preparation
180 °F / 82 °C 3 min, 0 sec 2 tsp
Fjellrev

What a yummy-sounding counter attack! I hope the coffee drinker was jealous.

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75

Last night’s early evening cup, to accompany the Great British Bake-Off on TV. I used 1 tsp of leaf for my cup, and gave it 4 minutes in boiling water. It brewed up pretty dark (darker than I was expecting given that this one seems to be pretty much 50/50 assam to rooibos), so I added a splash of milk.

To taste, I’m mostly getting the sweet maltiness of the Assam followed by the even sweeter creaminess of caramel. I know there’s supposed to be sesame in this one, and that’s one of the reasons why I was excited to try it. Sadly, I didn’t even get a whiff of sesame – I guess it was overpowered by the assam/caramel, which are pretty strong flavours in their own right, or maybe the milk drowned it out. Either that, or I need to shake my tin up a bit. I think next time I’ll maybe try it without milk (maybe a shorter brew time), and see if that changes things at all.

If it doesn’t, I won’t be too sad. I mean, it’s a pretty good caramel tea as it is at the moment, and I like caramel tea. It’s not the best one I’ve ever tried, but it’s rich and creamy and sweet, with a decent base, and not at all thin tasting. That in itself is all right with me.

Preparation
Boiling 4 min, 0 sec 1 tsp
Nattie

Proportion of leaf really does seem to change the taste of this one! For me it’s been different almost every time I’ve had it

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55
drank Coconut Cream Pie by 52teas
1623 tasting notes

Sipdown! I’ve had two cups of this today, both brewed quite strong and with a splash of milk. It’s the only way I can get creaminess and a hint of coconut from this one, however hard I try. Mostly, it’s just a cup of malty black tea with a hint of sweetness kicking around, which is fine other than when I’m expecting a FLAVOUR.

I’m not all that sad to see this one go. I never tried the original, but the reblend didn’t really impress. Ah well, one down…

Preparation
Boiling 4 min, 0 sec 1 tsp

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75
drank Anji Bai Cha by Nannuoshan
1623 tasting notes

I’m more open minded about green teas these days, after discovering that there are some I actually like (and some I even love!) That they’re not all bitter, astringent and brown came as a bit of a revelation to me. This one is a stunner just to look at.

Read my full review here: http://sororiteasisters.com/2015/09/14/anji-bai-cha-green-tea-nannuoshan/

Preparation
175 °F / 79 °C 2 min, 30 sec 1 tsp

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70
drank Pure Peppermint by Ringtons
1623 tasting notes

Peppermint is a classic herbal if ever there was one. It’s hard to go wrong with something so simple, and it’s a good stomach settler to boot.

Read my full review here: http://sororiteasisters.com/2015/09/13/pure-peppermint-herbal-tea-ringtons-premium-english-teas/

Preparation
Boiling 3 min, 0 sec

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55

Pandan seems to be becoming a more popular ingredient in herbal tea – I’ve certainly seen it more recently than I ever have before. It has quite a distinctive flavour, but one that’s also hard to describe – it’s sweet in a way reminiscent of liquorice root, with an almost thick-tasting starchiness. Pretty unique.

Read my full review here: http://sororiteasisters.com/2015/09/10/lemongrass-pandan-herbal-tea-chiang-rai-tea-house/

Preparation
Boiling 3 min, 0 sec 1 tsp

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90

I should probably say upfront that first flush Darjeeling is one of my favourite varieties of black tea, so this one is preaching to the converted with me.

Read my full review here: http://sororiteasisters.com/2015/09/12/gielle-1st-flush-darjeeling-black-tea-harney-sons/

Preparation
Boiling 2 min, 30 sec 1 tsp

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Profile

Bio

Hi :) I’m Sarah, 27, 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.

In addition to Steepster, I also write for the SororiTea Sisters. My reviews there will typically be posted here also, although typically in a shorter format. Any teas I’m sent specifically for review will only appear in full on the SororiTea Sisters website, with only a short introduction and link to my review here.

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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