1622 Tasting Notes
A sample from Cteresa. I gave 1 tsp of leaf 3 minutes in boiling water, and was rewarded with a light golden liquor, which smells sweet and delicately floral. First sip, and I immediately thought cherry. Cherry jam? I also get an almond note, and a light buttery, bakey, biscuitty flavour. Sipping this one does remind me of a jammie dodger! It’s a dessert tea if ever there was one.
As a fan of dessert teas, this one is obviously going to score well with me. I like the almost over-sweet candy-like notes, and like how accurately the biscuit flavour takes shape, and I’m enjoying the fruity-floral notes that really help to round this one out. This is definitely one I’d look to add to my cupboard. It’s completely delicious as a mid-morning treat!
A sample from Ysaurella. While brewing, this one smells just like a parma violet! That unmistakable sweet, powdery, floral scent, that’s so reminiscent of childhood for me. I used 1 tsp of leaf, and gave it 4 minutes in 95 degree water.
Brewed, it TASTES just like a parma violet! I was hoping this would be the case, because it’s a flavour I absolutely adore. It’s one of those flavours that surprises me, because usually floral teas (or floral anything, really) aren’t my thing. This, however, is clearly the exception that proves the rule. It’s sweet, almost candy-ish, and very, very smooth, with a distinctive violet flavour and light generic-floral aftertaste. It’s a little powdery-tasting, very perfumey. It’s almost a scent as much as it’s a taste.
I’m pleased to say that I really love this. I’d hoped I would, and I’m glad that I actually do. Definitely one I’d add to my cupboard if the opportunity arose! In the meantime, I shall seek out more violet teas. Avidly.
A sample from Cteresa. I’ve not had brilliant experiences with green/black blends before, but it’s something that intrigues me. I can see how, in the right circumstances, the notes could be beautifully complementary. My biggest struggle is usually with the brew temperature — it feels wrong to put green tea in near boiling water! There isn’t a huge amount of green tea amongst the dry leaf that I can see, though, so I went with1 tsp for 3 minutes at 95 degrees.
The resulting liquor is golden brown. The scent is quite almondy, with a hint of cinnamon in the background. The real surprise is in the taste; on first sip, passionfruit comes out very, very clearly. It’s followed up with almond — almost like a tropical bakewell — and then a tiny hint of cinnamon right at the end of the sip. I can taste a light roasty note, which I assume is from the green tea, and a mild, sweet fruitiness (almost like lychee) which could be the black base.
This is a pretty unique tea amongst those I’ve tried so far. I wasn’t expecting it to be so fruity, but I like how that flavour works with the almond and cinnamon. Definitely one I’d consider for my cupboard, if I wasn’t so leery of the black/green base combination. Another couple of cups should help to reassure me that I can cope with it, though!
At the moment, I’m drinking a sample from Cteresa, which she tells me might be Se Chung…The leaves look similar to the photograph on here, so I’m going to pop my note here for want of a better location!
I let the water cool to around 180, added 1tsp of leaf, and gave it 3 minutes. Fairly standard oolong treatment, for me. Unfortunately, it looks like this is one of the varieties of oolong I don’t get along with so well. It tastes a little like a hojicha green, roasty with a sort of background seaweed/saltiness. I generally prefer my oolongs sweeter and more buttery, definitely greener.
As roasted oolongs go, this is super smooth, with absolutely no bitterness or astringency. There’s a clarity to the flavours; no over-complexity or muddiness here. Sadly, it’s just not for me. It’s good to keep trying and challenging my tastebuds, though!
A sample from Cteresa. I’ve had relative success with a few orange/jasmine/vanilla blends recently, so I pulled this one out to try with interest. I gave 1 tsp of leaf 4 minutes in boiling water, and added a splash of milk. It smells beautiful — sweetly cirtussy, just like an actual mandarin, with a light floral edge.
To taste, it’s everything I’d hoped. The orange is sweetish, but with a slightly zesty edge, and the vanilla and jasmine combine into a creamy light floral, which complements the citrus flavour beautifully. The base is smooth and delicate, with no bitterness or astringency at all, and it doesn’t detract in the slightest from the flavouring. I do appreciate how well balanced many MF teas are; the more I drink, the more that stands out to me. Thy’re the quiet, unassuming geniuses of my tea cupboard. Their flavouring might not be loud and brashy, but it’s certainly subtly awesome.
This is one I’d definitely add to my cupboard if the opportunity arose. My favourite orange jasmine tea prior to trying this one was Mighty Leaf’s Orange Dulce, but I think it might just have lost its crown! Thanks so much to Cteresa for sharing this one with me.
A sample from Ysaurella. This is today’s afternoon tea at work. I gave 1 tsp of leaves 4 minutes in boiling water, and added a splash of milk. The flavour of this one is one of the strongest I’ve ever encountered from a MF tea. I can taste apricot straight away, and fortunately it’s an accurate, natural apricot and not a terrible chemical monstrosity. I can also taste the deeper, darker sweetness of fig. It adds a sweet syrupyness to the fresh, sweet top notes of the apricot. I’m not really getting peach, but that’s a small complaint when everything else is so present and correct.
I like this one, and that’s not something I usually say about apricot teas. A cupboard candidate for sure! Thanks again to Ysaurella for sharing this one with me!
A sample from Cteresa. This is another subtle, interesting cup, with a lot going on. I’m enjoying contemplating these teas as I drink them, picking out the flavours, considering how they work together to create the overall effect…
I gave 1 tsp of leaf 4 minutes in boiling water, and added a splash of milk. The main flavour I can detect is cherry, underscored with a light floral (like blossom?) and just a touch of spicy cinnamon at the tail end of the sip. With successive sips, I notice a note of honey dancing somewhere in the middle — it complements the cherry/spice dynamic really well, and helps to make this a very smooth, delicately sweet cup. At times, I can also taste a very light nuttiness, perhaps hazelnut, although it’s a little overpowered by the cherry and spice. They’re definitely the main players here.
It’s not really putting me in mind of a full moon, but I am enjoying this one. Natural tasting cherry teas are a rare thing, but MF seem to pull it off better than most. A delicious mid-morning cup, and another I’d consider adding to my cupboard. I’ll be overrun at this rate!
A sample from Cteresa. I’ve tried this once before, and I remember liking it but not having a particularly strong memory of it going forward. Hence, I’m really pleased to have another chance to reacquaint myself with this one. I used 1 tsp of leaf, and gave it 4 minutes in boiling water. The resulting liquor was quite dark, so I added a splash of milk.
For me, this is a pretty perfect autumn tea. I love the chestnutty taste this one has — almost like a cross between a sweet potato and a hazelnut, to my mind. It’s not particularly strong here (nothing like Adagio’s Chestnut, for example), but that’s okay as it can be quite a rich, overbearing taste. Here, it’s fairly delicate, and rounded out with the smooth, sweet flavour of vanilla and the maltiness of the base tea.
I tend to gravitate towards pumpkin teas in autumn, but this makes a very pleasant change. It’s a sophisticated cup — light, classy, perfectly balanced flavours. As I try more MF teas, I’m realising how accomplished their blends are. Particularly when compared to other flavoured teas. They have a lightness of touch that I’m really beginning to appreciate.
Anyway, chestnut teas are clearly something I can get behind. I’m encouraged to seek out more of these in the future, and possibly to give this one a home in my cupboard when the opportunity arises.
A sample from Ysaurella. This is a tea I’m already slightly familiar with, as I drank the iced tea version earlier in the summer. I liked it, and so was interested to try the black tea version that inspired it as well. I gave 1 tsp of leaf 4 minutes in boiling water, and (based on the colour of the resulting liquor) left it black.
I was expecting a little astringency, but there is none. It’s actually a gloriously smooth tasting blend, and the spicing is perfectly done. It’s distinctive but not harsh, and it’s still possible to taste the pleasantly malty black base underneath. An example of a spiced tea well done, in my book.
Although it’s spiced, it’s not reminiscent of chai. Rather, it tastes very eastern inspired, very exotic, reminiscent of a walk through a souk. The spices are so well blended, it’s actually quite hard to pick out individual notes. I fairly sure there’s cinnamon, but I’ll need to think on this one a little more (and try it when I’m not at work, perhaps) in order to have time to really think about what I’m tasting. A positive experience, though, and a pretty unique blend. I’ve not tried many (any?) like this before, which is actually quite refreshing! A possible for my cupboard.
This is today’s cold brew, which I decided to try in order to use up some leaf. It’s one of the older teas I still have ticking around, and as I’d had success cold brewing the black version I thought I might as well give it a try. Unfortunately, it’s not entirely successful. It’s very smooth tasting — almost too smooth, as in slimy, really. The main flavour that I’m picking up is a rather fake tasting chocolate, followed by an equally fake tasting vanilla. There’s only a very tiny hint of mint, which is a shame, as it would have added some much needed freshness.
To my mind, the odd thing is that this is a completely different tea when brewed hot. I didn’t notice the chocolate or vanilla tasting “fake” at all, and it certainly wasn’t slimy. Part of me is wondering whether the sprinkles have contributed to these problems — they’ve obviously been in water much longer than they would have been for a hot cup, so maybe that’s had an effect. There’s also more mint, and it cuts through the otherwise sweet flavours and makes this a far more palatable tea. I guess cold brewing just doesn’t work for this one, for one reason or another. The rest of my pouch will definitely be used for hot cups this coming autumn!