1652 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/
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/
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!
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.
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…
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/
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/
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/
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/
I have the reblend version of this tea from maybe a year or so ago? I can’t recall exactly now. I bought it on the strength of some of 52 Teas other honeybush blends, which I was enjoying at the time. I think I was also on a bit of a coconut jag. I used 1 tsp of leaf for my cup, and gave it 4 minutes in boiling water. No additions.
To taste, I’m a little underwhelmed. The main flavour is coconut, and it’s quite natural and fresh tasting – I have no issue with this. I’m not getting any cheesecake, though, either in terms of cream cheese or biscuit base. What I can taste, quite strongly, is honeybush. It’s sweet and juicy, which would suit an “orange fruit” tropical tea perfectly but just strikes me as really odd here. I was looking for tangy and biscuitty and coconutty. I may try some milk next time, to see whether than tones the honeybush down a little. At the moment, though, I’m not all that overwhelmed by this one. It’s pleasant enough, but it doesn’t live up to the promise of its name.