1623 Tasting Notes
This is the last of my Luhse rooibos samples, and my favourite of the four I’ve tried. For starters, it’s the best tasting chocolate banana tea I’ve tried in a good long time. It tastes delicious! This is just a straight rooibos blens – no honeybush here – and I honestly think that’s how I prefer it. Small pieces of freeze dried banana (and apple, strangely) are evident among the dry leaf, along with some chocolate flakes, cocoa nibs, and a generous smattering of whole pink peppercorns. I used 1 tsp of leaf for my cup, and gave it 4 minutes in boiling water. No additions.
To taste, banana is the most prominent flavour. It’s a little candy-like in the way of banana runts, but that’s no terrible thing in a sweet, dessert style blend like this one. The chocolate emerges in the mid-sip, and adds a creamy, rich depth to the overall cup. It works really well with the banana – a great, well realised combination if ever there was one. There’s a slight saltiness towards the end of the sip that’s a little out of place, but I can overlook that since the rest of the flavour is so spot on. It’s barely there, anyway.
This is a Luhse rooibos blens I’d consider repurchasing. It’s tasty and flavour-accurate, and that’s exactly what I want from a flavoured tea. It’s nice to have a sweet, decedent caffeine-free blend on hand, too. I finally feel like I’ve struck gold with Luhse!
For a tea with “cherries” in the name, this blend lacks anything remotely resembling, well, cherries. It’s a rooibos-honeybush blend, with blackcurrants, small pieces of which are evident among the dry mix. The scent is pretty much 100% rooibos, with only the tiniest hint of berry fruit of any description. Hmm. I gave 1 tsp of leaf 4 minutes in boiling water for my cup. No additions.
To taste, this is (as you might expect) mostly rooibos, underscored with the honey-like sweetness of honeybush. It’s a little woodsy and drying on the palate. There is an underlying flavour, but it reminds me more of cough syrup than anything else. It’s certainly not cherry, or even blackcurrant, sad to say. I’m not particularly struck by it.
I think perhaps Luhse’s rooibos blends aren’t for me. I have one or two more to try before I strike them off my “to try” list completely, though — I’m ever hopeful! I’ll be moving on to the black tea samples I picked up soom, and hopefully they’ll be more to my liking.
Another sample from my recent Luhse order, this one an orange flavoured rooibos. The rooibos is very fine here, but interspersed with somewhat “chunkier” honeybush leaves. They’re not particularly huge in real terms, but they do stand out when compared to the almost powder-like rooibos. Scattered throughout are red safflowers, and a generous smattering of orange peel. There’s apparently hibiscus in this, but I can’t see any and it’s certainly not detectable in the liquor colour, which is a medium red-orange. I used 1 tsp of leaf for my cup, and gave it 4 minutes in boiling water. No additions.
To taste, this is a fairly ordinary orange rooibos, no better or worse than any I’ve tried before. The orange flavour is clear – perhaps a little artificial in the way of orange squash, but definitely identifiable. It fades by mid-sip, though, and gives way completely to the woodsiness of rooibos. That’s a little disappointing, but it’s still a pleasant enough cup so I can’t complain too much. It’s just not really very memorable. It’s a little drying and astringent by the end of the cup, to boot.
This isn’t my favourite of the Luhse teas I’ve tried so far, but I’ve got plenty of others to be getting on with. Still, this kind of discovery is the whole point of samples! Oh, well. On to the next one!
I’ve had this one in my stash for a while, and I’ve drank it before, but for some reason I’ve never got around to writing a note about it. Now is the time! River Tea have gone the way of the dodo, sadly, and this perhaps isn’t the tea to remember them by. It’s very tart, although I can taste raspberry very clearly. The raspberry is completely natural-tasting, too, and almost exactly like eating actual raspberries. Sweet, sharp, sour, and intensely fruity. The pomegranate is less of a feature, although it’s there in the background. It helps with the sweetness a bit, although it doesn’t contribute massively to the flavour otherwise. The main player here, though, is hibiscus. The liquor has that tell-tale bright red-pink colour, and it’s noticeable as soon as you take a sip. It’s very tart; tarter than any raspberry has a right to be, and it takes the sourness just a notch too far.
I used 2 tsp of leaf for my cup, and gave it 4 minutes in boiling water. The leaf is as per the recommended parameters, but I gave it less time (6-10 minutes is the suggestion). It’s by no means a bad tea, but it’s not a very subtle one. I can’t help but think that it could only have been improved by the removal of the hibiscus. With the already tart/sharp/sour raspberry, it’s sadly just a step too far.
Another Luhse sample from my recent order. Nice Coconuts is a white blend, flavoured with coconut. The dry leaf smells amazing – strongly of coconut, with an undertone of creaminess, and a hint of something almost rum-like. Alcoholic, at the very least. The dry leaf looks to be a mixture of silver needles, which are white and downy, and white peony, which is blackish-brown in appearance and not particularly fresh looking. There’s a predominance of broken leaves and twigs. Scattered throughout are red safflower and blue cornflower petals, and a smattering of dried coconut shreds. There’s enough leaf in the pouch for about two cups, although if your cup is larger than average you might want to use the whole sample (about 3 tsp), as per the recommended parameters. My cup is on the smaller side, so I went with 1.5tsp of leaf, and gave it 2 minutes in water cooled to around 175 degrees. The resulting liquor is a medium yellow-green; the scent mildly coconutty with a floral undertone.
To taste, this one is deceptive! I wasn’t convinced at all by the scent of the brewed liquor, but it’s actually very pleasant. The initial sip is all coconut cream; sweet, tropical amazingness! It has remarkable depth of flavour, with just a hint of rum rolling around the mid-sip, and an almost thick mouthfeel. It’s like a decadent dessert – rum babas, maybe, with a side of coconut ice cream. It’s possible to taste a little of the white tea towards the end of the sip, although it’s by no means prominent. Just an edge of floral, hay-like sweetness. Mostly, the white tea seems to contribute most towards the mouthfeel, and doesn’t at all overpower the sometimes-delicate flavour of coconut. This really is a delicious, summery cup. I’m impressed with this blend, and it’s definitely one I’d consider repurchasing in the future.
I ordered a bunch of samples from Luhse a while back, because I’d long been curious about the company and their tea. Their branding is fairly unique – I like the 20s, prohibition theme, and the use of characters to give their teas a backstory. It’s definitely different! The samples contain enough tea for 2-3 cups, depending on leaf type, and are packaged in square foli-lined pouches with a brown, Kraft paper exterior. They’re not resealable, but as they’re so tiny that’s not really a problem.
Getting Lei’d is a green blend with pineapple flavouring. I love pineapple, so I pretty much had to give this one a try. The tea leaves are a fairly uniform dark green, folded and flat, but fairly small. I’d say Sencha, as an educated guess. There are blue cornflower and red safflower petals scattered throughout, which gives this blend a really pretty appearance, and one or two chunks of freeze-dried pineapple. The scent is beautifully tropical, with strong notes of pineapple. I have high hopes for this one!
As per the recommended parameters, I used 1 tsp of leaf and gave it 2 minutes in water cooled to around 175 degrees. The resulting liquor is a medium yellow-green, and the scent is faintly tropical. Unfortunately, faint is probably the operative word as far as this tea is concerned. The pineapple flavouring is just about discernible, but sadly nowhere near as strong as I’d like. Saying that, I can taste it throughout the sip, and it’s obvious what it is, so they’re both points in its favour. I can also taste the green tea base, which is a touch floral and a touch grassy – it suits the image of the Lei in that respect! There’s no bitterness or astringency here, which are also favourable points. I’m just left feeling that I’d like a lot more punchiness, and I’m a little underwhelmed by this one as a whole. This is a pleasant tea, and while I wouldn’t turn down the occasional cup, it’s not one I’d look to repurchase in quantity.
This is a first flush Assam from Golden Tips Tea, picked in March 2014 on the Harmutty Tea Estate. I’ve only tried one first flush Assam in my life before, so I’m interested to see how this one compares. The leaves are fairly small and wiry, mostly a uniform black-brown, but with some lighter (milk chocolate) brown leaves scattered throughout. The scent is heavily malty, with a moderately strong spiciness. I used 1 tsp of leaves for my cup, and gave it 3 minutes in boiling water. I added a splash of milk.
To taste, this is the mildest Assam I’ve tried for a while. It doesn’t lack flavour, but it seems somehow softer and more gentle on the tastebuds, unlike some of the very punchy, tannic Assams I’ve been drinking recently. It’s sweetly malty, and there’s still a bit of a kick lurking there, though. Golden Tips do some of the maltiest Assams I’ve come across yet, and this one is no exception! A wonderful treacle-like flavour emerges in the mid-sip, maybe not quite as deep a flavour as molasses, but along those lines. The aftertaste is remarkably savoury after the intensity of the malt, veering more towards potato or yam like notes. This is a very smooth tea, very easy to drink, and makes for a good mid-morning pick-me-up.
I like the variation it’s possible to find between Assam from one estate and Assam from another. It’s like there’s one for all seasons, and for all times of the day. I’ve been impressed with those I’ve tried so far from Golden Tips – it’s certainly a site worth checking if you’re looking for a new Assam, or for another Indian tea. The 10g sample size is enough for 3 or so cups, and is just perfect for trying something new! I’ll certainly be looking to repurchase a selection of their Assams in the future, and maybe to broaden my horizons still further.
Bluebird Tea Co. kindly provided a 2-cup sachet of this tea as a sample with my last order. Naturally, I was instantly curious! It’s a fruity Earl Grey with Ceylon as the base tea, and I can imagine the citrus notes Ceylon can possess working well here. The dry leaf is in reasonably small pieces, and mostly a fairly uniform black although there are a few lighter, reddish-brown, leaves scattered throughout. The fruit here is papaya and strawberry, and I can see tiny freeze-dried pieces of both in the dry mix, although not in quantity. It’s literally just a piece here and there. There are also a few lime leaf pieces, which add an extra hint of colour. Dry, the scent is typical Earl Grey, with sharp notes of bergamot. I used 1 tsp of leaf for my cup, and gave it 2.5 minutes in boiling water. The resulting liquor is a medium red-brown. I made no additions, although judging from the colour of the brew, I can imagine this one standing up well to milk after perhaps a 3 or 4 minute steep.
To taste, this one is deceptively fruity! It’s hard to imagine, from the scent and appearance of the dry leaf, but it is the case! The initial flavour is all strawberry, and it’s deliciously creamy. It almost reminds me of strawberry milkshake! It’s a fairly candy-like strawberry, and not as natural tasting as some, but it steers well clear of artificial. There’s a hint of jasmine in the mid-sip which adds a heady richness, although fortunately it remains on the right side of floral for my tastes. The bergamot emerges mostly towards the end of the sip, and it is quite sharp. This is not a tea for bergamot haters, by any means! There’s also a bite of astringency from the Ceylon base, and together the combination is rather jarring, especially when contrasted with the sweet, creamy, fruitiness of the initial sip. That’s a slight disappointment to me, because I rarely have trouble with astringency when drinking Ceylon – it’s one of my favourite black tea varieties for that reason. As the tea cools, however, some of the astringency wears away and it becomes more palatable. This being the case, I’m starting to think that Earl’s Paradise might work better as a cold brew. At the very least, it needs to cool a little before drinking for the best experience. Possibly milk would help to smooth the edges on this one, although some Earl Grey purists might disagree. The other disappointment with this one is the lack of papaya – I just can’t taste it at all. The strawberry is so nice that it’s not a huge problem, but it is a little one-note. More so than perhaps it was intended to be.
See my full review here: http://sororiteasisters.com/2015/07/01/earls-paradise-black-tea-bluebird-tea-co/
This is a second flush Assam from Golden Tips Tea, picked in June 2014 on the Halmari Tea Estate. The dry leaf smells sweet and malty with a rich, nutty undertone, and it’s a treasure to look at. The leaves themselves are fairly thin and a little curly, mostly dark brown but with some lighter golden tipped leaves, and some pure golden leaves, scattered throughout. I used 1 tsp of leaf for my cup, and gave it 3.5 minutes in boiling water. The resulting liquor is a bright reddish-brown, and I added a splash of milk.
When I read the name of this tea, I was hoping that it would be a “Golden Lion” variety. These Assams have a lot in common with Chinese Yunnan black teas, which I absolutely adore. Judging by the scent of the wet leaf, it looks like my wish has been granted. Sweet potato and chocolate notes abound!
To taste, this one is an absolute delight. The initial sip is quite strong – very, very malty, with a strong squashy, yam like flavour. It’s also quite tannic, so perhaps to be avoided on an empty stomach. Successive sips show this to be a very smooth tea, although I’m pretty sure the milk is helping to round out what might otherwise have been quite rough edges. The chocolate notes emerge towards the end of the sip, and add an extra layer of sweet creaminess to what is already a sweet, smooth, malty cup. This is certainly a full-bodied tea; rich and flavourful, and immensely satisfying as a mid-afternoon pick me up.
See my full review here: http://sororiteasisters.com/2015/06/30/halmari-gold-assam-golden-tips-tea/
This is the Crush-Tear-Curl (or CTC) version of Golden Tips Tea’s signature blend Exotic Assam. For those unfamiliar, CTC is a method of mechanised tea processing, during which the tea leaves are passed through cylindrical rollers lined with tiny “teeth” which shred and roll the leaf into tiny pellets. The dry leaf smells very strong – malty with an edge of bitterness. It’s a smell I associate with the supermarket tea bags of my childhood. The leaf itself is a uniform black, formed into tiny balls.
I used 1 tsp of leaf for my cup, and gave it a scant 1.5 minutes in boiling water. This one brews FAST, and the resulting liquor darkens to a deep chocolate brown mere seconds after the leaf is added to the water. The scent at this stage is powerful, too – it’s readily identifiable as “tea” in the best builder’s sense of the word. Like the dry leaf, it’s malty with a bitter edge. I added a good splash of milk.
To taste, this one seems a little generic. It’s sweet and malty, as Assam typically is, and it has a thick, almost syrupy mouthfeel because of that. There’s a tiny hit of bitterness right at the end of the sip, although this intensifies as I continue to drink until it’s ultimately a little drying and astringent. My teeth actually feel a little “furry” after about half a cup, assumedly from the high tannin levels. This is definitely a full-bodied tea, but it’s a little one-note, and lacks some depth and complexity. It’s malty, for sure, but that’s about all I can really say.
See my full review here: http://sororiteasisters.com/2015/06/25/ctc-assam-exotic-black-tea-golden-tips/