1085 Tasting Notes

70
drank Teatoxy Energize by Teatoxy
1085 tasting notes

Well, it’s certainly blue! I’ve never tried a bluechai blend before, but I guess I was expecting something paler. This is seriously blue, and so pretty to look at! I used 2 tsp of leaf and gave it 5 minutes in boiling water. The scent while brewing is almost malty (like you’d smell in a working maltings, or a brewery), and it immediately made me think that this might make a good bedtime drink. Underneath the malt is a heavy floral – lavender and rose, primarily, which adds to the relaxing vibe of this tea.

In terms of taste, this one comes out very close to its scent. The initial taste is maltiness, followed by the floral – lavender first, then rose. This then fades and gives way to lemongrass, which rounds off the sip on a soothing herbal note. I’m guessing its the bluechai or the pandan that are adding the malty scent and flavour, but I have no experience with either so I don’t know for certain.

This is a pleasant cup to drink. Personally, I find the main ingredients here, and the flavour profile, far more suggestive of a calming, relaxing bedtime blend. I probably wouldn’t think of it as an energy giving tea, but that’s just my personal impression. It’s such an unusual blend, and such an unusual colour, that it’s certainly a unique novelty in my cupboard. Another good introduction to Teatoxy – so far, I like what I’ve seen.

Preparation
Boiling 5 min, 0 sec 1 tsp
Red Fennekin

I looked up some photos and was really surprised by just how blue this tea goes :O

Veronica

I had a hot pink tea not too long ago. I’m actually debating picking this one up just for the shock and awe factor when serving it to friends. :)

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70
drank Teatoxy Morning by Teatoxy
1085 tasting notes

This was my morning tea today, and a good choice for a relaxed start. I used 1 tsp of leaf, and gave it around 5 minutes in boiling water. Based on the ingredients list (hibiscus and rosehip) I was expecting a deep red brew, and so I was surprised when I removed my infuser to find a pale pinkish liquor. The main flavour is lemongrass, with its distinctive herbal/hay-like scent and its citrussy top note. Afterwards, I can taste a hint of apple (soft, mushy, sweet apple, rather than crisp, sharp or sour). The hibiscus is fairly prominent in the mid sip, and lingers a little into the aftertaste, but on the whole it’s a fruity, very “herbal” blend. I can’t see any rooibos or mate among the dry leaf, and I can’t taste them either, but maybe my bag just needs a good shake! I found this quite a gentle tea, considering it’s called “morning”, so it’s probably one I’d choose for a late weekend start, rather than a busy work morning when I generally need more of a boot to the rear.

A pleasant blend, all the same, and a good introduction to Textoxy.

Preparation
Boiling 5 min, 0 sec 1 tsp

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60

This came as a sample with one of my Della Terra orders from a while back. I’m not sure why it languished, but it did. As with many languishing teas, I brought it to work knowing that my limited desk selection would end my procrastination. I’m not having a great time at work at the moment, and yesterday I finally made up my mind to leave. I’m going to use the weekend to take stock and apply for some jobs (I also have a PhD application in the works), so hopefully things will start looking up soon. In the meantime, I have tea to cheer me up.

Dry, this one smells gorgeous. Honey, fruit, and grain. It reminds me of some of the breakfast cereals I used to eat when I was younger. Sugar puffs, maybe? I can’t put my finger on it exactly, but it also reminds me of Special K cereal/breakfast bars.

I gave 1 tsp of leaf about 5 minutes in boiling water, and the resulting liquor is a golden brown. The base here is blend of green honeybush and green rooibos – I’ve tried both plain previously, and I definitely prefer them flavoured! They do lack some of the woodiness of the red versions, though, so that’s a definite point in their favour.

The main flavour here is apple. It’s the baked apple flavour that Della Terra do so well, rather than their odder floral-apple. After the initial fruitiness, there’s an almost toasted nuttiness. I can accept it as Hazelnut, as per the ingredients, but it’s a little generic tasting if I’m honest. The final flavour is honey, and it adds a smooth, rich sweetness that rounds out the sip perfectly and brings the apple and nut flavours together. If I’m looking for a cereal bar in a cup, this is the tea I’ll turn to! My only complaint is that it’s quite a strong flavour, and by the end of the cup it’s almost a bit much for me. A smaller cup would no doubt help with that, and that’s how I’ll approach it in the future. A unique blend among the teas I own.

Preparation
Boiling 5 min, 0 sec 1 tsp

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100

Hosting Nursing interviews today, so I’ve got this one in my Timolino. It’s gorgeous as ever — the perfect tea for an early start!

Preparation
Boiling 4 min, 0 sec 1 tsp

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85
drank Creamy Eggnog by Butiki Teas
1085 tasting notes

Tried this one with a little crystal sugar this morning, and I believe it did enhance the creaminess. I think on the whole I prefer it plain, but I’d have to try another plain cup to be totally sure. Either way, it was deliciously creamy, vanilla wonderfulness. Everything I said in my previous note stands.

Preparation
180 °F / 82 °C 4 min, 0 sec 2 tsp

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40

This will be my second go with this tea. I wasn’t at all sure of it the first time I tried it, but my tastebuds may have been off as I got the flu fairly soon afterward. That’s the reason I haven’t been around here much lately. It just seemed to linger and linger, and I didn’t feel up to drinking anything but “plain” (read: Twining’s English Breakfast) tea for a long time. Anyway, I’m back now.

This one got a rinse in boiling water, prior to the first steep proper. The dry leaves were fairly dark, long and wiry. There were some silvery buds evident. Once rinsed and steeped, the leaves are a lot greener in colour, and a lot larger across now that they’ve unfurled. No wiriness here any more! The main scent I’m picking up is mushroom, and a little fresh-turned earth.

First steep: I went with the sachet parameters again, and gave the whole sample 5 minutes in boiling water. The resulting liquor is an orangey-amber, and smells brothy, like mushroom soup. It also tastes like mushroom soup, and is heavily astringent. Nigh on undrinkable, actually. I really do feel like I’m doing completely the wrong thing with this one, so I’m going to try something different for successive steeps. A much lower steep time, at least.

Second steep: Right, so. I let the water cool a little this time, to around 180 degrees, and I used a much shorter steep time (40 seconds). I at least feel like I’m not abusing the tea this way, and I get a cup that I can actually drink.

The liquor this time is a medium yellow-gold. The mushroom scent still remains, and mushroom is still the main flavour I can pick out. There’s a slight earthiness, too, like freshly dug compost. There’s a flavour in the background that I can’t quite put my finger on, but it’s almost sweetish. I’d like to say vanilla, but I don’t think that’s quite right. I’m not horrified, though, and this one at least is a cup I’ll be able to finish.

Third steep: Again, 40 seconds in water cooled to around 180 degrees. The liquor is yellow-gold again, and lighter in flavour than the previous steeps. Mushroom is still the most prominent flavour, although it’s more subdued now. I can also pick out apricot in the background (I think that’s the sweetness I could detect before, but it’s clearer now that the mushroom has faded a little).

I still think this one is an odd duck, and I’m going to stop my steeps here once again. Life’s too short to drink tea that doesn’t make you happy, and while this one doesn’t make me unhappy, exactly, it doesn’t make me smile much either. I’ll stick to mushroom soup for my funghi fix in the future! Rating unchanged.

Preparation
180 °F / 82 °C 0 min, 45 sec

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75

The last of the neglected tea I brought to work with me today. I think in all honesty I’d just forgotten about these during the summer…they’re not exactly summery teas, after all. Now that the weather is cooler again, they’ve come back into their own.

I followed the recommended parameters and gave 1.5 tsp of leaf four minutes in water cooled to around 180 degrees. It smells gorgeous. Fruity, cinnamon sugary, with a hint of eggy vanilla cream. There’s a light floral in the background, which I suspect is from the oolong base. I’ve not much experience with Nilgiri Frost, although judging from the colour of the liquor it looks to be a roasted oolong.

To taste, it’s quite mild. I can taste plum, but I have to concentrate. I can also taste a touch of orange zest, a pinch of cinnamon, and a soft background creaminess. The base is pleasantly complementary; smooth, a tiny bit buttery. I put the leaves back in about half way through just to try and amplify the flavour a little, but it got a little astringent. On the plus side, there’s a little more tart plumminess in the initial sip now. Judging from others’ notes, though, this one is a mild tea in general, so I’ll be content with that.

Successive sips show me that it’s a flavour that builds a little. The fruity plum notes fade quite quickly, but I can taste the creaminess at the back of my throat for a while after each sip. It’s not a knockout tea, but it is quietly brilliant. Another pleasing cup for a cold winter morning!

Preparation
180 °F / 82 °C 4 min, 0 sec 1 tsp

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60

A sample from VariaTEA, and my final tea of the evening last night. I think maybe I’m drinking a different tea from everyone else, because I found it quite palatable. I used 1 tsp of leaf and gave it 3.5 minutes in boiling water. I added a splash of milk.

To taste, I’d say it’s more caramel than maple. There is an element of maple here, but it’s like it got stirred into a thicker, sweeter caramel sauce. It’s nice, though. Caramel-maple is okay with me. I knew this one reminded me of something, and as I sat there sipping it finally came to me: 52 Teas Weeping Angel. That’s what this tea tastes like! If I remember correctly, that was a caramel tea also. I enjoyed it, though, and I’m guessing that’s at least partly why I like this one.

As a maple tea, I’d give it half marks. There’s a little something there, but it’s neither strong nor distinctive. As a pleasant-tasting tea to drink, I’d give this closer to 80. I like caramel, and it’s deliciously smooth and sweet here; almost like the filling of a caramel chocolate bar! The base tea is okay, being neither bitter nor astringent. If I’m honest, I didn’t really notice it underneath the caramel. Taking the average of my two scores, I’m going to give this one 60. It tastes nice, and I’ll happily finish up what’s left, but it’s not really maple. Maybe I was spoilt in that regard by Della Terra’s An Autumn Breakfast. Still, it’s yummy. Sometimes, that’s all I want from a tea.

Preparation
Boiling 3 min, 30 sec 1 tsp

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85
drank Creamy Eggnog by Butiki Teas
1085 tasting notes

Another one I have neglected, and another one I brought to work today. It’s my second cup of the morning, and I’m sticking with a broadly “Christmas” theme. As per the recommended parameters, I used 2 tsp of leaf, and gave it 4 minutes in water cooled to around 180 degrees. Measuring out the wiry Mao Feng leaves was a challenge, but I was mollified by the sweet, creamy scent coming off the dry leaf. I knew it would be worth persisting, and I was right.

As with Potato Pancakes & Applesauce, the Mao Feng base is simply perfect here. It’s smooth and mild, with just a tiny bit of vegetal flavour poking through. Mostly, this one is all about the cream. Very smooth, vanilla cream, with just a tiny dusting of cinnamon. It’s slightly eggy, and in some ways it’s making me think of freshly-made custard (of the kind I’d use in an ice cream base). It’s not thick enough, of course, but it’s that kind of flavour. Cream, egg, sugar, vanilla pod.

I made this cup without any additions, but I may try a little crystal sugar in my next one just to see what that does. It’s not Christmas yet (it’s still November, for one), but this is a lovely tea to sip on a cold winter morning. Today is definitely one of those!

Preparation
180 °F / 82 °C 4 min, 0 sec 2 tsp

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95

Wow. So, this is another one I’ve neglected. Again, probably because it’s a little odd in concept. I figured it was time to stop being a baby, though, so I brought this one to work with me and made it my first proper cup of the morning.

For my first cup, I followed the recommended parameters and gave 1 tbsp of leaf 4 minutes in water cooled to around 180. It smells mildly cinnamony while brewing, with an almost soupy/brothy note. Very unique!

To taste, this is as smooth as can be. I like Mao Feng in general, and it’s the perfect choice here. Mild, buttery, with a light “green” note that works with the savoury theme of this tea. The initial flavour is apple and cinnamon. The apple has a baked flavour, sweet and a little mushy (rather than crisp and sharp), and tastes as if it were dusted with cinnamon prior to going in the oven. The cinnamon is fairly mild, but adds a warm spiciness and complements the apple perfectly. No surprise there – apple and cinnamon are long-established friends. The potato comes out in the mid-sip, and adds a thick, starchy flavour that really does remind me of pancakes. Right at the end of the sip is a smooth butteriness, very rich in the way of actual melted butter, and it does become more prominent with successive sips.

I didn’t make any additions this time, but I would like to experiment with salt and sugar, to see how that changes the flavour profile. I’m definitely looking forward to working out what tastes best to me, although to be perfectly honest I’m happy with it as is. A beautifully unique tea that brings home to me just how much I will miss Butiki once they’re gone forever.

Preparation
180 °F / 82 °C 4 min, 0 sec 3 tsp

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Bio

Hi :) I’m Sarah, 26, 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’ve also never really tried pu’erh, and that’s something I’m just starting to explore.

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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