470 Tasting Notes
As threatened I made this up with lemonade. For reference: one quart prepared instant lemonade and one quart Turmeric Ginger tea brewed at boiling (the stronger the better). Serve over ice.
This is delicious this way! I mostly taste the lemonade but there’s a spicy ginger kick to it too, and the turmeric makes it aromatic. It should be no problem using the rest of this up soon: two sachets left!
I was just wondering what the base for this is, because I can never taste it through the cinnamon. It says “China black”: Ceylon? I was just thinking Ceylon would be a good base for this but I still can’t taste it. Oh well.
Other than that, no complaints here. My mom hates this tea but I’m in love with it, enough that I’d probably rebuy it in the winter. I would like to find a cinnamon tea that my mother actually likes, but if I don’t find it in the next eight months or so I’ll reorder. We’ll see how it goes.
Alright, I put every last sample into my cupboard. 134 total teas! I think I’m scared straight now. When my orders come in it’ll be 142, plus a couple other purchases/swaps from people on here… Time to use some stuff up.
This tea is murky brewed up. I guess that must be the spices. It’s also darker than when I had it last. WOW. I guess I’ve never really brewed it at boiling before, and now I have to say I do not recommend it. This is strong stuff!
ETA: Rescued this with a large glob of honey, some extra water, and a handful of ice cubes. It’s actually delicious this way, and I can’t help but think it’d mix up well with lemonade.
Sample sipdown! For better or worse I’m putting all my samples in here in the hope that I’ll be horrified by the number of teas I have and use some up. Knowing me it’ll probably work.
This tea is aptly named, because I feel the same about this as I do about the song “Sleigh Ride.” It’s too forceful and it screams “winter holidays.” Unfortunately those holidays have passed so again I’m left with the impression that someone took something very similar to Forever Nuts (which I loved) and put a bunch of hibiscus flowers on top. I think hibiscus is officially my least favorite tea ingredient now, beating out such contenders as peppermint and orange rind.
ETA: My tastes may be off, but this is absolutely disgusting today and is turning my stomach. I usually make myself drink the cup even if I don’t like the tea, but today I can’t and it’s going down the drain. Never, ever again!
Good news: mom likes this iced! She will be helping me drink it up! Which is good because we have about a gallon left, yikes. The story behind why we have so much is that this is before I was really “into” tea and we accidentally bought the 50-count box of bags. Now more than a 20-count tin of sachets is enough to scare me off a tea, ha!
This is fine, again. Sweetened with agave but I can barely tell, but then my throat hurts so I don’t mind the tartness so much. It’s kind of helping.
This tea isn’t earth-shattering, but it’s a staple in my cabinet and my opinion of it is still good. It’s gotten me through many a headache, and the smell of it is soothing to me because of that. I honestly think it’s a good chamomile blend, because the chamomile mixes with the other flavors rather than covering it like other blends I’ve had. The mint, lemongrass, and rose are present without being overwhelming, and the other ingredients aren’t too obvious to me but they make it a smooth cup. I might rebuy this when it’s gone, which I don’t think I can say with any of the other herbals I started out with.
Resteep with the leaves from earlier. Tried it right at boiling since the leaves can handle it. Right now I’m loving that houjicha is possibly the easiest green to deal with. You can’t burn it, oversteep it, or anything else I’m always doing wrong with them (although I am slowly getting better).
This produced a stronger cup. At its strongest it’s medium-bodied and a little nutty, I really like it. I keep upping the rating but I think I’ll have to do so again.
Well… There doesn’t seem to be a way to brew this without it getting bitter. It also brews up incredibly dark for a green (darker than my last cup of houjicha), which is surprising and a little strange to me. I made a pot of this and was very careful to do a short steep and take the leaves out before they could stew, but it’s still bitter. Darn.
The flavor isn’t bad, exactly, but it’s overly floral (and this is coming from me!) and strongly bitter up front and then just sort of dies. It has a lightly sweet aftertaste but I’m not impressed.
Luckily this one is a few cups away from a sipdown, but I’ll be looking elsewhere for jasmine from now on.
Decided to make this with lunch. My tastes seem to be okay, but I can’t taste much of anything with subtle teas. Unfortunately that means most of my lovely oolongs are out, so instead I think I’ll go with some stronger greens.
This. Smells. So. Good! I can’t believe I never tried roasted teas before this year, because now they’re some of my favorites. I used about a teaspoon and a half for 8 oz. this time, with water just cooled down from boiling. It seems to be a good way to prepare this one. Deliciously roasty, very calming.
Decided to make the rest of this sample up. I wasn’t all that impressed by it last time so I didn’t think it would be much of a loss to drink it now. Golden Moon has plenty of other teas I love.
I put honey in it this time, which I normally wouldn’t do but it’s actually good this way. It’s a very light black and has some woody and citrusy notes to it. Probably not going to be buying it, but it’s not bad at all.