314 Tasting Notes
Sooo yummy! This is even better than Teas Etc.‘s famous Coconut Custard. It’s much more creamier and milkier tasting. A very rich and creamy coconut, this is.
This is so great. I’m really enjoying this. I’m on my second mug after practically inhaling the first one!
And another great thing is that the flavor is yummy even with using the non-boiling. hot spigot water at work! Total thumbs up.
Very Bacon-y. Smoky, peaty and rich. Pretty yummy overall—it’s what I was craving this morning. Good, non-disappointing lapsang.
But somehow, it doesn’t “wow” me?
Soft vanilla flavor. Slight notes of cherry cough syrup (!!). Malty black tea taste. Not getting much spice. Maybe a bit of cinnamon? I think my water is not hot enough.
I don’t know why I’m detecting cherry cough syrup in vanilla teas nowadays. Luckily, it’s not that strong in this one. But I’m surprised to find it in a Mariage Freres.
The best vanilla flavor in a tea has to be H&S’s Vanilla Comoro. For me, it’s unsurpassed (even if it is decaf).
Smells delicious. Tastes like earthy dark cocoa with syrupy strawberries. Seems almost “malted”.
It’s true that puer gives a certain “richness” to the flavor—especially to sweet, foody flavors like this.
I’m very glad I got to try this—thanks Lupicia for the free sample! If all the other flavored puers are like this, then they are all must-haves!
Much “brighter” tasting than I thought it would be. Yummy “roasted leaves” flavor. Kind of cereally as well. I can taste the barley…and the carob (which tastes like sour cocoa to me). Come to think it it, this sort of tastes like a health food store smells—kind of grainy, woodsy with lots of herbs…and carob instead of chocolate.
Also reminiscent of wet soil and evergreens. Brews up very dark and coffee-esque with the chicory.
Overall, I think this is tasty blend! I like toasty, roasty flavors. And I love that they added the roasted barley and chicory in here—I think it tempers the “pungency” of the mate making a very smooth, toasty cup.
I’m spending this whole stormy, rainy day cloistered indoors—and sipping this feels so cozy and uplifting. I mostly taste tangy strawberries and sugary cinnamon. Maybe even something graham-y like pie crust? This is a very “homey”, warm strawberry.
I love it!
Okay, I decided that it’s just not realistic enough for me to refrain from tasting my new teas while trying to drink up my older teas. I’ve been trying diligently for a couple months now to use up my opened teas but it’s getting so boring!
So today, I couldn’t take it anymore, I just had to open up this tin! I was dying to try it!
And it is yummy!! Kind of like liquified Twix! Very caramelly with a burnt cookie edge.
It smells very sweet—do they actually put sugar in this? But the taste is more bake-y than sugary. I think this would be super with milk. This could even be a tea equivalent of Starbuck’s Caramel Machiatto!
Very satisfying if you’re craving something sweet and warm. :)
I was having late night salty snack cravings (well not really “late night”—it’s only 9:15pm here but I try not to eat after 7pm) so I brewed this up and it’s helping immensely. It’s deliciously smoky and almost salty like soy sauce. I do taste the bacon—there’s this “meaty” taste. But, I’m really appreciating the savoriness of this tea, right now.
Thanks Man Teas! :)
This smells so yummy—like fruitcake, heavy on the cake (and I love fruitcake)!
I can taste the orange most prominently, then the ginger, then cardamom. It’s citrusy like candied orange rinds and spicy like mulled wine. A walnutty, gingerbread flavor arises as it cools. None of the woodsy sawdust of plain rooibos.
This is really a deliciously flavored rooibos. I am enjoying this!
Savory, steamed veggie-like aroma. Starchy like a boiled potato.
Fresh, green leaf taste. Somewhat bitter. Very light. More boiled potato manifests itself, as it cools. But it stays amazingly fresh and green in flavor—like I can almost detect the chlorophyll.
Pretty satisfactory tea experience. It’s tasty, but a bit too mild for me. I will definitely finish up my sample tin, though.