33 Tasting Notes
This was my first yellow tea ever, and what an introduction. I love this tea. It’s delicate and brews this brilliant honeyed yellow. It’s brews smooth and naturally sweet, almost like honeysuckle. There are notes of hay, fresh grass, and a lingering floral note with each sip. The flavour will stay with you long after your cup is done. I’m excited to check out more yellow teas as that honey-flavour is a very typical note for them.
Flavors: Hay, Honey
this has become my go to dessert tea especially due to the low caffeine. It’s got that classic oolong smoothness (thought not strongly “tea” flavored) with the addition of sweet papaya and smooth pistachios. I think I want to try infusing this into some of my baking experiments. The best part is that the lingering taste very reminiscent of actual baklava. The first steep is best on this one as the fruit loose a bit of their body the second and third time around, but as the base of this is an oolong I encourage multiple steeps. (I’ve gotten 5 good ones).
Flavors: Fruity, Honey, Nuts, Toasty
I’m OBSESSED. I drink this at least three times a week (and that’s with about 30 other teas I have up for grabs). It’s delicate for a chai (no ingredient overwhelms another) and has a super smooth mouth feel. I like the addition of licorice root to it; adds a little extra zing i haven’t seen in many other chais by David’s. I’ve found that even an accidental over steep yields a good cup, though I’ve found a 3 minute steep at 175 degrees is perfect.
Flavors: Spices, Vanilla
Went through the entire tins of this and by the end I was kind of over it. I think that for true black tea drinkers this is a really nice variation from the classic OPs, Darjeelings, and Ceylons but for me the actual tea base of it got a little too astringent. The rose and vanilla blended beautifully, however, and even if it didn’t taste the best to my pallet it has an awesome aroma. Goes great with some basic short bread, though I advise a little bit of cream or milk as it has a fairly dry nose.
Flavors: Earth, Rose, Vanilla, Wood
What a treat this gyokuro is. It’s richly vegetal with this lingering aroma and taste of browned butter. It’s the perfect compliment to sea food, especially the raw variety. Since its grown under the shade, it also contains a high amount of amino acids giving you the perfect little mid day boost! :)
Flavors: Butter, Spinach
This has been my FAVORITE of the fall teas this year. I love pumpkin anything, and despite the lack of actual pumpkin in this, it’s an amazing blend. The garam masla is an excellent touch. It’s a more complex taste instead of just a basic cinnamon/clove type chai. Its far more appealing and flavourful than the pumpkin chai. The best part about it is that the tea is not buried in additives. The flavour of the tea in this shines through and balances out perfectly with the fruits and spices blended in. I love doing a little dab of pure maple syrup into a cup of this too to give it a little extra sweetness. This is just the tea I needed to start my fall season off right, and I’m carrying it through to winter.
Flavors: Pumpkin, Spices
I’d like to start off by saying that this tea is definitely the underdog of this year’s fall seasonal for David’s. This has been the first time in a long time that I have really enjoyed every tea in a seasonal collection, but this one really shined for me. Aside from tea, wine is my other beverage of choice and this tea is reminiscent of a mulled red wine with the addition of pumpkin spice. I’m a sucker for cranberries as well, so it was pretty much a perfect blend for me (even with the hibiscus, which I’m not too keen on). I love this tea hot, but I highly recommend trying it iced and adding some seltzer (sodium free!). It brings out some of the other fruit notes buried in the tartness of a hot cup.
Flavors: Spices, Tangy, Tart