221 Tasting Notes
I want so badly to like this tea, but after several cups I have decided to give up and face the facts: I do not like Sweet Lemon at all. It has a strange lemon flavour, reminiscent of imitation lemon essence that you think is okay to use in your cupcakes when you’re out of real lemons, but it ends up ruining the whole batch.
I guess I’ll continue my hunt for a tasty lemon black tea…
Either the tea blossoms or the chamomile in this blend are not agreeing with me at all. I’m unsure what makes this a “Turkish Delight” aside from the rose, which would be nicer on its own than with the addition of other flowers.
Looks pretty but tastes bad, like fondant icing. Perhaps this is the wedding cake of teas?
Chocolate tea. I think no matter what, chocolate flavoured tea will always be disappointing, because its no substitute for the real thing. The flavour is sickly sweet and more artificial “chocolate flavouring” than chocolate. I think if you’re looking for something to sate your sweet tooth you should hit up a caramel or vanilla tea instead.
I wouldn’t have picked this combination to work, but it really does! The spearmint shines through, with the manuka giving it a medium body with an underlying sweetness.
Both a refreshing and comforting cup, kind of like jumping in a swimming pool and getting hugged in a blanket.
This honeybush chai was quite a delight; smooth, sweet with a hint of peppery cinnamon. The addition of horopito pepper puts a kiwi twist on the usual blend of chai spices too, I really wish more NZ tea companies would use native plants.
And normally I love any excuse for a milky tea, but I ended up drinking this plain because I was too impatient to let brew it any longer. Though I do imagine it would be lovely with milk if you doubled the steeping time.
I might even prefer this over the rooibos Red Baron Chai… perhaps this can be Honeybush Viscount Chai?
With the emotionally scarring event of my last cup of Puerh a distant memory, I decided to try this again using the method that Cofftea suggested: 1 gram per 30mls, rinse for 15 seconds, brew for 20 seconds. The resulting tea was surprisngly sweet, while still maintaining its earthy characteristic. Much more palatable than the same leaves stewing in water for 4 minutes, but still definitely not my favourite. I’d encourage you to try this brewing method for your puerhs if you don’t use it already!
Rooibos will just be one of those things in life that I will never understand, like nouvelle cuisine or daggering. Its piney on the nose, medium-bodied with a piney aftertaste. I’m unsure the rooibos itself actually any flavour to it, leaving you just as unsatisfied as a plate of nouvelle cuisine or a spot of daggering on the dance floor.
Lil’ Scrappy once asked, “I got money in the bank, shawty what you drank?”. Well, my preferred green to “drank” is Hon Gyokuro. It has a more lush, rounded flavour than the Kabuse with that buttery goodness that even Young Buck would enjoy (perhaps while driving his Bentley that 50 Cent bought him).
Today’s gyokuro craving was bought to you by those teashow.tv dudes. Unfortunately I don’t have “money long like sleeves”, but this was the highest grade I could get my hands on…
2nd steep: 65C/2min 30secs
I’ve got no one to blame but myself really. See, I knew this tea had been long discontinued when I decided to brew a cup, I couldn’t remember what it tasted like so figured it’d be no big deal. I think this is much nicer than the plain Japan Sencha currently on offer as a replacement! Theres an underlying astringency and it has a much fuller body to it, while still maintaining that delicious buttered-vegetable flavour. Lip-smackingly good. Damnit.
The aroma of the leaves is faint, if you bury your nose right in the tin you can make out a hint of chocolate. The resulting infusion has a promising hazelnut on the nose, but falls flat on the first sip. A smooth, medium-bodied black tea with a ghost of chocolate flavour, which I could just be imagining due to my desperation to taste something, anything!
This is the second Harney & Sons tea that I’ve tried that hasn’t had much flavour to it, contrary to the other tasting notes, so I’m starting to wonder if this is a freshness issue. The leaf is packed loose in the tin (other companies I buy tins from will seal the tea in a bag inside the tin) and there is a best before date for August 2010. A “packed on” date would be much more helpful to me really, is this tea a year old or 5 years old? Just how airtight are the tins? Why isn’t there a decent stockist here? Why am I poking around on Steepster instead of sewing my dress?
So many questions, I’m not sure there are answers…