54 Tasting Notes
Sipdown! Took me a while to finish the box, and while I’m not exactly glad to see it gone, it’s nice to have a bit more cupboard space.
This is pretty good, especially considering it’s a supermarket tea. It has a well-rounded flavor that works nicely with sugar and a moderate amount of milk (I went a bit heavy on the milk a few times and the taste suffered). I have a tendency to let my black tea bags stew, but this one definitely benefits from a 4-minute maximum steep.
Dear god this smells incredible. Both dry leaf and liquor have a wonderful sweet creamy mango aroma wafting from them. The taste is very similar, but with a not-entirely-pleasant lemony tang at the finish. There were some tiny gritty pieces that I got in some sips, which put me off until I realized there’s ACTUAL VANILLA BEAN in this blend.
An excellent nighttime tea. David better not discontinue this one anytime soon.
Wow, it’s been a long time since my last tasting note! For a while tea making seemed like more of an effort than it actually is, so I pretty much only drank my usual morning bagged black. Now I’m getting back into it again – the cooler weather is certainly helping to motivate me!
Picked up half an ounce of this on my last visit to the US to help with my indigestion that I occasionally get for no obvious reason. The taste & smell are a bit unusual but nice, but then again I kind of like weird herbal/medicinal concoctions. I’m generally not a fan of stevia in blends, but it meshes really well with all the other components and provides a pleasant sweetness. One thing I don’t like is that it’s making the tip of my tongue feel kind of numb-tingly, but that could be due to the long steep (7 minutes is probably too much for this one).
I haven’t yet finished the mug and I’ve already stopped burping, so I guess it’s working? I might get this again!
Whee, first rating for this one! I used about 1.5 heaped tsp leaf for ~8 oz water that was left to cool 3 minutes after boiling.
Liquor brewed up very clear & almost colorless, with a strong aroma of cooked vegetables, more green & less buttery than that of comparable teas I’ve had. It was very drinkable, with little astringency and a rather juicy mouthfeel. Didn’t really wow me, but maybe further infusions will reveal something more interesting.
Backlog. Used 1 heaping tsp leaf to ~250 ml water.
Followed the steeping instructions on the Whittard website (which is fortunate, because I poured freshly boiled water over the leaves without even thinking). Taste was pretty unremarkable, but the finish was long and lovely. I just got my first gaiwan, so maybe I’ll use this stuff to practice before moving on to the finer oolongs.
Heaping 1/2 tablespoon for ~8 oz water.
Dry leaf smells strongly of plums & fuzzy peaches (yes, the smell was fuzzy), maybe a little bit bubblegum-y. While steeping, white tea & cherry fragrances come forth. This is one of those teas that seems more aromatic than flavored to me, so I added a little glug of agave, which gave it a gentle sort of honeyed fruity taste. Withholding rating until I figure out the best way to steep this one.
Cold-brewed (about 2 tsp for 450ml) way too long. Like more than 24 hours. It got bitter, which I remedied by adding more water and a little simple syrup to take the edge off. It wasn’t as good as it probably would have been after 8-12 hours brewing, but it still made a fine iced tea. I should get myself a proper iced tea pitcher so I can easily remove the leaves if I don’t want to drink it right away.
Cold-brewed this overnight in the fridge using 2 heaping teaspoons for 500 ml water.
I’ve been foregoing tea lately in favor of cold-brewed iced coffee (I know, I’m a filthy turncoat) but I’m still trying to chip away at my stash little by little. This was pretty nice; flowery with the bergamot and jasmine, and tasted quite fancy. Unfortunately I wasn’t feeling particularly fancy when I drank this and would have preferred something more refreshing. Would probably be good served hot at a tea party with doilies and silly hats – which, mark my words, I will get around to one day.
Cold brewed in the fridge for about 18 hours using 2.5 tsp leaf (I think?) for ~500 ml water.
First time trying a) green rooibos, and b) an Adagio product, despite my username. I think I prefer rooibos green, though to be fair I haven’t yet drunk enough of the regular red kind to develop an opinion on it.
Flavor was a cross between candy-like and medicinal citrus (mostly orange), with a slight tingly/prickly sensation in the mouth – not sure whether that’s the flavoring or the rooibos. I didn’t love it, but it seems like a pretty decent blend.
Cold brewed this overnight using 2 tsp leaf for ~450 ml water.
Wow, these gunpowder leaves expanded a lot. The spearmint aroma is assertive yet smooth, both in the dry leaf and liquor, but its flavor is soon followed by an unpleasant and long-lasting sourness, which seems to be made worse by the addition of sugar. I did a second overnight steeping in the fridge which came out more mildly flavored, yet the icky tanginess remained. This is my first time making Moroccan mint tea, so I probably need to learn the right brewing tricks to make it taste right.