2161 Tasting Notes
I just discovered Kundalini yoga a little while ago and it is changing my life, my lower back pain is getting much better and I feel more energized overall. I suggest giving it a try!
This is my post yoga darjeeling tea. I bought a few samples from Upton to try this year.
I tend to use water that is below boiling for my ff darjeelings because I find this helps to curb any astringency which might be lurking about. I used 2 tsp of tea in my beehouse teapot and I think this is really divine!
The color is a light yellow and the grape aroma is just wafting out of my glass cup. This really packs a flavor punch, is slightly floral but has lots of sweet grape flavor with a minerality essence and a slight astringent finish. I’m not getting a lot of pungency but that could be because of the lower water temperature I was using.
I’d consider buying more of this but I feel guilty about the 2012 FF darjeelings which are still in my cupboard and may never be finished before they go stale… :(
I would recommend checking this out if you’re in the market for a nice darjeeling.
I bought this yesterday at Peet’s since I’ve been craving some kind of a masala chai but wanted to resist placing an order over the internet which would mean I’d probably end up buying a bunch of other stuff I don’t really need.
Upon opening the tin I think this is a CTC assam and there’s lots of broken spices in it. The directions on the tin say to steep 8 oz of tea for 5 minutes and then to warm the milk separately and combine the two. I figured I would try it at least once with their recommended instructions.
I used almond milk that I warmed in the microwave. I did taste the chai plain and it was incredibly strong so I know I will not be drinking it that way! Whenever I’ve had chai in Indian restaurants it does seem to be really creamy so it makes sense that you would use a lot of milk to temper it out. I also added some rock sugar and it is pretty good that way.
The spices in this blend are really strong, the cardamom is quite potent but that’s ok since I really like cardamom. The ginger is also quite strong. I can’t believe another taster thought the spices were weak because to me they seem quite potent. Next time I make this I will need to try adding slightly more plant milk and slightly less tea.
This is pretty good but I can see how it would be too strong for a lot of people, especially if they didn’t follow the instructions. It’s pretty good for a foggy day like today and I definitely feel invigorated just drinking this.
Overall it’s pretty good but I think I prefer the chai from Rishi, which I will likely purchase again someday. I’m just trying to avoid placing anymore internet orders for the next month or two while I save up for my vacation to Victoria.
Tea of the afternoon here… I’ve been feeling under the weather but am trying to rally myself to go to an art gallery walk today.
I love the cardamom here, it really transforms the rose congou into something slightly more elegant. Of course I also really like cardamom. I also have an entire tin of the rose congou from S & V that I’ve hardly touched – I should get working on that!
see previous notes for more info.
Tea of the evening here, I rather liked this plain but I thought I’d try it with a little almond milk and sugar, the result was yuck. I much prefer it plain. Note to self: buy more soymilk tomorrow.
I wish I was drinking more genmaicha in general but I have so much other stuff to get through. sigh
This came as a Christmas gift from my brother with 3 other Teavana teas, I am tempted to tell him I don’t need any more tea but it’s hard to pass up tea gifts, isn’t it?
I’m not a big expert on honeybush, I’ve just had a few that came from 52Teas. I think its more appealing than rooibos but it seems to be more rare.
I let this steep for over 6 minutes by accident, my cup came out really dark. The resulting flavor seems to me like carob. It reminds me of Teecino which I don’t really mind. The vanilla is a nice addition here (but not really prominent) and then I ended up adding almond milk which doesn’t seem to be as good for tea as my usual Silk soymilk. It does have a pretty sweet aftertaste which is good for a dessert tea.
It is acceptable but I doubt I’ll be clamoring for more when the current supply runs out. I am inspired to look for some more honeybush teas now, however.
I’ve had this tea for about a month and keep waiting for a slow day where I’m not busy to really sit and do a proper tea tasting gong fu style. Unfortunately I don’t really have too many of those days lately.
I decided to just try the whole thing Western style so I brewed it up for 2 minutes and it is definitely an intriguing tea this way. I’m getting the mineral notes of a wuyi oolong with cocoa flavors. Also there’s a slight smokiness with the woody/leathery sort of flavors that some other tasters noted. I imagine the latter might be a lot less pronounced if you had shorter steeps. This definitely reminds me of raw chocolate but I’m getting the raisin notes too, especially as the cup cools off. Overall a very intriguing tea with lots of interesting flavor, I would probably order more of this in the future. It’s pretty yummy.