Blendz Coffee

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Recent Tasting Notes


I couldn’t figure out where Blenz gets their loose leaf, all their website says is that they use only high quality loose leaf. Oh well, I’ll just create the tea under the coffee shop I guess.

This was one of the more interesting looking options available at Blendz. We don’t have one near my house, but I needed a drink on the road trip and happened across this shop. The rest of the teas were the usual sencha, chamomile, peppermint, English breakfast, etc. I don’t actually like charcoal roasted oolongs, but in the spirit of familiarizing myself with them, I figured why not?

I asked for this with some cold water added, but I think it was still steeped too hot or too long (still fairly hot water, about 3 minutes in a 650 or 700 mL cup, about 3 tsp looseleaf used). I would not recommend trying an oolong western style if you aren’t careful about the water temperature and leaf to water ratio. My tea ended up extremely bitter and almost undrinkable. However, I do think this was probably a decent oolong if it was steeped properly (less leaf and much shorter steep).

As far as the flavour of the oolong goes, I would describe it as being dark toasty, roasted, quite astringent and bitter in the aftertaste. The toasty flavour is nice, though, almost like grain and oats. Subtle floral (gardenia and nasturtium) and fruity notes, but no sweetness or tartness.

Flavors: Astringent, Biting, Bitter, Floral, Gardenias, Grain, Oats, Roasted, Tannic, Tea, Toasty

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drank Dragon Blend by Blendz Coffee
1789 tasting notes

So we went to Blendz for fancy drinks and I grabbed a shaken iced tea (black dragon blend). It’s really good. They added lemon to it and I can’t help but wonder why my ice tea isn’t as good when I make it.

More experiments needed. Maybe they added sugar to this?


I haven’t been able to make an iced black tea that I have liked yet at home. Always too bitter…..I guess I should try a cold brew…..


I put a pinch of baking soda in while it’s brewing, and do a short brewing time with slightly cooler water. This is pretty much only for black teas, though. :) It’s still not perfect, but I find it’s better.


Lilysmom – I’d try cold brew – I think you’re less likely to get bitterness that way.

And baking soda? Crazy. I would never have thought of that!


Yeah, something about the baking soda interacts with the tannins. It’s pretty cool.


I cold brewed a big pitcher of H&S black black currant overnight ….. It was ok, not bitter, but possibly still over brewed……drinkable tho……do you think cold brewing keeps any caffeine in the tea? I would love a cold black tea with caffeine to drink in the morning…..will try the baking soda magic and see how that works……

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