2578 Tasting Notes
I almost feel kind of guilty for liking this…
Like I should have advanced so far in my tea-snobbery by now that I only drink 50 year old aged tea that was plucked by virgins, hatched by Chinese monks and brought over here with a pedigree and adoption papers.
But I. don’t. care.
this is yummy!
I’m usually disappointed by any tea that promises it will be like a pastry or a baked good. This is an awesome blend of black tea, almond flavor and safflowers. It definitely is a dessert tea, it’s pretty good for what it claims to be. It’s a bit much for this early in the morning, I’m drinking it with soymilk right now. But I think I will be happy to have this in my stash for when I do want something dessert-like.
I really wasn’t expecting much from this one, but I am always open to trying teas from new regions, plus if it helps the Bolivian farmers at ChaiMate earn a decent living, I am all for it.
Then I saw this news article from 2009 on it/them and I’m very happy about buying this. Aren’t these people cute? lol. http://www.newstimes.com/business/article/Rare-flavors-suit-Simpson-Vail-to-a-tea-276653.php
Anyway onto the tea, I steeped mine at 3 minutes at 212 F. It’s a dark amber cup with a slight bit of cocoa in the nose and a definite plummy taste. I found this quite easy to drink neat (without any sugar or soymilk). It is very smooth with a slight sweetness and only a tad of tannin in the aftertaste. Very, very good! This might become a new breakfast favorite in our humble abode. Thanks to Simpson & Vail for introducing it to me. :)
There aren’t too many red rooibos blends that I have liked in the past but this just sounded so intriguing in the Simpson and Vail catalog – plus peach seemed like it might have gone really well with the roobois…
I was pleasantly surprised by this one. It did still have that slightly weird rooibos smell when brewing but after I steeped this for 5 minutes and let it cool down slightly, I was delighted to discover the marigold and the peach flavor seemed to complement the rooibos so nicely. I can even drink it plain without any additives which is something I don’t often do with a red rooibos tea. It’s peachy! :)
I might even try some other S & V rooibos blends after this!
I just have a few dregs here and there from different teas my Tea from Taiwan sample packs. It’s tempting to throw the bits together in one giant teapot but that almost seems like a sacrilege, doesn’t it?
I always enjoy a nice green oolong from Taiwan, they seem to cheer me up somehow. this is very smooth and sweet- see previous tasting notes.
And just when I’ve been warming up to this tea i seemed to have lost it somewhere in my apartment. How does one lose a tea? Well if you saw my stash you might understand but this was in a pretty big envelope. I hope I find it again.
I have to be really in the mood for white teas in order to appreciate them. Lately I’ve been intrigued by the vegetal and slightly smoky essence of this one. There is a tiny hit of corn flavor somewhere in the background. I figure there is some perfect way to steep this that will turn it magical but I haven’t discovered how yet. Or maybe not.
I knew I had to try this tea when I first saw it. I love cardamom and roses so it was definitely calling my name!
I steeped this for 3 minutes at 212 F. I may have accidentally used too much leaf because it seems very strong (but yummy). The rose is very prominent in this blend, at first I thought maybe it was too much but as the cup is cooling off I like it more. The cardamom you pick up more so in the finish. The base of this tea is a rose congou, which I’ve never had before but now I’m inspired to try the plain rose congou, evidently it is fermented with rose petals. Doesn’t that sound a bit indulgent? I love it. hee hee.
Anyway I thought this was lovely, with a touch of soymilk. It got very dark and rich with both a floral and spicy aroma. But it is definitely strong on both the rose and the cardamom so if you’re leery of either of these things you’d better steer clear of this one.
I did manage to get a second steep out of it, still good although quite a bit milder…
Thanks to The DJBooth for sending some of this my way. I was also tempted to pick this up at the end of year Teavana fire sale but didn’t.
No doubt one of the reasons this one was initally very pricey is the beautiful flower like formations that are all tied by hand. And the tin looked pretty cool as well. ;-) I wasn’t sure how much tea to steep in my cup but I ended up using two rosettes at 212F for around 3 minutes.
This is a very nice dark red color in the cup. It’s a bit malty, chocolatey and dark, pretty smooth. I think perhaps Teavana should tell more plain teas for those of us who want them. No doubt they are hanging onto my every word (hee hee). I enjoyed this one!
I got this as a night time dessert tea, so that’s why no caffeine…
Steeped it at 212 F for around 4 minutes. WooT! The smell is heavenly and exactly what I recall marzipan to be like, sweet and almondy. Sometimes decaf tea has a bit of an “off” flavor but I’m not really noticing it here. I added soymilk to this because that’s how I plan to drink it. I didn’t feel it needed sugar. That really made it delectable for me, rich and satisfying. Yum – I’m a happy camper with this blend for sure! I wish I had gotten more than 2 oz.