107 Tasting Notes
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.
Cold-brewed overnight using 3 heaped tsp tea for 500 ml water.
I’ve tried this hot, and like the other reviewers found it disappointingly light in flavor, especially considering how wonderful the dry leaf smells. Fortunately the lovely fruitiness comes out more in the cold brew – and even more with a drizzle of agave – yet remains quite delicate. It probably would have been more appropriate for them to call it a scented tea rather than flavored, but the gentle stone fruit aroma lingers on the palate very nicely. It’s much better as a cold beverage than hot (which makes sense, with the Ceylon base and the Jubilee itself taking place in June), but for some reason the packaging doesn’t indicate this, nor does it give steeping amounts or times. Get your act together, Whittard!
If you still have some of this left and were underwhelmed when you first tasted it, try a cold brew. It might change your mind, and help get you through your stash!
I picked this up on my very first DT visit last month, where it was on sale and looked interesting enough to justify the purchase. Yeah, there’s definitely a lot going on in this tea. Pretty sure I recoiled when I first opened the bag and sniffed.
I really can’t imagine this as a hot tea (one day if I’m feeling saucy enough I might just try it), so I cold brewed a glass of it in the fridge for probably too long. It made a perfectly serviceable cold beverage, though I found the cinnamon a bit too prickly, and something was giving it a sickly edge. (Maybe it was the hibiscus, which everyone here seems to detest, but there are just too many options in the list of ingredients.) Not something I would get again, yet not nearly as unpalatable as the smell led me to believe.
Sipdown! (I think…)
Used my last bag of this today. It’s quite good for a CTC supermarket tea, but I’m not really sure how to rate this compared to the unadulterated teas I’ve logged. (I brew this strong to take milk & sugar, and it’s kind of disgusting at that strength without the additions.) Anyway, it’s a solid breakfast tea, brisk and sturdy. I liked it, but not so much that I’d seek it out specifically.
Bought one of these on my last US visit so I’d have something for brewing loose tea. I already had a Chatsford basket, but this one is much better. The stainless steel mesh is much finer and more durable than the Chatsford’s nylon (or whatever petroleum derivative), and a bit easier to clean, too. Haven’t gotten any fannings in my cup yet. It’s a very handy thing at a very reasonable price, so I suspect I may get a few more in the future.
Brewing this up for the first time was an interesting experience. I’m not the biggest fan of melon, but the premise of cantaloupe flavored tea was too intriguing not to try. I gave the bag a sniff upon opening and was met with surprisingly little fragrance. Okay, I thought, maybe it’ll smell stronger once it’s steeping. It did, but not by much.
The taste was pretty nice – it had a subtle floral-fruity thing going on, much like an actual cantaloupe. It was pleasant and thoroughly sippable, but it didn’t quite wow me. Then I added a tiny drizzle of agave.
BAM, fruity-creamy-juicy goodness, just like a slice of cantaloupe with a smidgen of cream. Maybe better. It was just as tasty after it had cooled to room temperature as it was hot, and probably would be awesome iced. I gotta get me some more of this.
Thank you Stacy for the sample, and the triple-take!
Aha, now I think I know what people mean when they describe green teas as “brothy”! This was a lovely, almost savory brew that I just wanted to keep slurping. A bit like the cooking liquid after steaming kale, with a hint of seaweed and barely any astringency. Second infusion wasn’t as captivating as the first, but oh well. Definitely a keeper!