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Recent Tasting Notes

87

Minty and great, with breakfast, which is cheese and tomato on toast.
Wonderfully mediteranean feel with this meal, this tea, in this glorious sunshine ahead of a hot day.
Hard to resist a second cup.

Preparation
205 °F / 96 °C 5 min, 15 sec
Cofftea

Then don’t:)

Robert Godden

I didn’t !

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87

A lovely cup of a tea that remains a favourite despite it’s inadvertent creation.
I had to get up very early, and I’m not ready for anything heavy, but I wanted to move on from my cup or two of Jasmine an hour ago.
A mint tea can be a dessert, and I used it to follow some toast. The aroma has filled my office, and it keeps drawing me back fro another sip, and the inevitable second cup.
The green tea teases the palate; the mint smashes it to smithereens a millisecond later.
It’s the most exciting think happening in Adelaide at 5:59am, I am sure

Preparation
200 °F / 93 °C 5 min, 30 sec
Veri-Tea

LOL I’m sure you’re right ;)

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96
drank Smooth Chai by Custom
159 tasting notes

My 100th Tasting Note!
Our kids cooked us dinner last night, some Asian fusion stuff. We knew our youngest (Saxon) is a talented chef – he has worked for us as such in the past – but our older son Lucas also did a great job.
But… we were promised tea and it never came.
So, arriving home at 10:30, time for a cup.
I made the chai up about two months ago, and this was the last of it. Immediately, you know it’s going to have a more cinnamon taste, because it falls to the bottom over time, When we owned a tea shop, we had customers who would only buy chai when the jar was low.
So, out with a chai, 4 grams in 150mls of water for 6 minutes.
150 mls of skim milk, 1 sweetener and two spoons sugar (yep, diet time)
Steamed to a frothy 80 degrees, poured two steaming mugs, sprinkles on top.
A very worthy, sweet, delicious 100th note!
PS: Saxon’s partner Sarah was wearing a “No Woman No Chai” badge last night.

Jason

Congrats on hitting the century mark!

takgoti

Congratulations, indeed! ::cue applause::

By the way, “No Woman No Chai” is genius. I might need to gank that for unknown future use.

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96
drank Smooth Chai by Custom
159 tasting notes

Talking with Cofftea about chai and stuff, so I had to have one.
really frothed the hell out of it in small steaming jug. Piping hot, sweet, smooth, creamy, foamy.
At this moment, I am king of the world!

Preparation
205 °F / 96 °C 6 min, 15 sec

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96
drank Smooth Chai by Custom
159 tasting notes

Just tried this using the steam wand method but without sugar or any other sweetener.
Just doesn’t work

Preparation
205 °F / 96 °C 5 min, 45 sec
bikermonster77

what is the steam wand method?

Cofftea

Yeah, ditto Chris’ comment. Although I never add sweetener to chais.

Robert Godden

I put this chai, which is my own recipe if you check it out, in about a third the normal amount of water and then let it steep.
Then I put the liquor, COLD milk and sugar in a frothing jug and steam it on the steam wand of an espresso machine.
Pour it into a cup, latte style and sprinkle with powdered cardamon, cinnamon and sugar.

Cofftea

@Robert, I can’t reach my stove so I do it that way too- except I microwave the mixture… unfortunately I’m very good at scortching the milk and making a huge mess…

Robert Godden

The microwave is the natural enemy of a good cup of tea.
Microwaves were entirley invented for warming scones to have with one’s tea, and any other use is the work of the devil.

Cofftea

Yeah well, when you’re in a wheelchair in a home that isn’t built for one sometimes you have to make due. It’s better than having no chai at all IMO. And unfortunately mom refuses to let me use a hot plate so that’ll have to wait til I move out.

Robert Godden

I once bought a house that had been built for someone in a wheelchair, and it taught me a fair bit.
Everything was really low, so for example, everytime i missed a light switch by hitting the wall above it, it reminded me that I was fortunate.
A microwave is a matter of choice for me, but is clearly it is essential for you and I should not be so flippant.

Cofftea

And I’m not average height either. I’m only 3 ft 8… which is one of the reasons I don’t walk w/ leg braces and a walker. Since I’m so short I feel safer in a chair. Especially in the winter.

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96
drank Smooth Chai by Custom
159 tasting notes

Just attacked the espresso machine again to make this.
Made 100ml strong tea. As an experiment, I left the infiuser in the jug while I heated the milk and sugar to 70 deg C.
mmmmm, it’s smooth. I love the way the spices line up in order on your pallet. Sugar / Cinnamon/ Cardamon/ tea/ milk / aniseed and cloves. Then sip again

Preparation
205 °F / 96 °C 3 min, 45 sec
Robert Godden

Might have to up the black pepper quantity.

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96
drank Smooth Chai by Custom
159 tasting notes

Even better, second one of the day

Preparation
205 °F / 96 °C 6 min, 30 sec

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96
drank Smooth Chai by Custom
159 tasting notes

Fine brew today with honey and via my usual method. I will be filming this method this weekend for the vBlog, along with my layered cherry rooibos latte.

Preparation
205 °F / 96 °C 6 min, 30 sec

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96
drank Smooth Chai by Custom
159 tasting notes

Hand crafted chai – blended two weeks ago for the flavour to mingle.
So, I place a double serve (4g) in an infuser with a quarter cup od boiled water, and let steep for 6 minutes.
Then I add half a cup of cold milk and two sugars.
Then, it goes on the steam wand of the esspresso machine. I end up with a hot and foamy cup, which I sprinkle with a blend of cinnamon, cardamon and sugar all ground to a fine powder together
The result is a sweet, mingled flavour that holds you attention for about 15 minutes after you have finished. The aniseed flavour of star anise and the warm black pepper give you the foretaste, cinnamon and tea tend to linger.
Also chills well.

Preparation
200 °F / 93 °C 6 min, 0 sec
Cofftea

Share your recipe?;)

Robert Godden

Happy to oblige!
50% Darjeeling (Gidephar), 30% Ceylon Lover’s leap, 20% Australian Daintree Bulk.
Take 400g of that and mix with roughly ground spices (5 whole star anise, 3 cinnamon sticks, 15 peppercorns, 5 pimento, 8 cloves, 6 green cardamon pods, 2 brown cardamon pods). Give it two weeks to develop it’s flavour!
For the sprinkle, 100g granulated sugar, 1 cinnamon stick, 5 cardamon pods, put in a little spice grinder and ground till it grinds no more – should be a fine powder.
Alos, I use a 5% fat Jersey Milk for Chai. It’s a wonderful idea. Never use ‘supermarket’ milk!

Cofftea

Whoa! OK totally was not expecting a blend of 3 teas for the base:) Pimento… that’s a new one:) I’ve never heard of a chai w/ ground spice- all the ones I’ve had were whole, unless of course it was chai latte mix.

Robert Godden

The spices are chopped to about 4-6 mm at biggest. The flavour disperses better, and the bits fit in the infuser!
The daintee in the base is sensational. Not sue if people outside of Australia know of it. It has a spicy, earthy undercurrent. I always follow a steak with a Daintree!

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92
drank Irish Breakfast by Custom
159 tasting notes

Just made this in Cyril (my glass teapot) and it’s obvious from the colour that my palate was not lying about the Yunnan I suggested last time. It’s a great base, and then there’s some interesting tannin flavours over the top. There’s a peachy aftertaste (in both senses, if you like) that I think is the combination of the slightly brackish tannins with the naughty brown sugar I threw in!
Second cup I think, with breakfast inspired by 52teas

Preparation
205 °F / 96 °C 4 min, 15 sec

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92
drank Irish Breakfast by Custom
159 tasting notes

Irish Breakfast is rather a catch-all name. This one has a strong Ceylon presence, with the characteristic aftertaste. It also has a rounded Yunnan flavour, which means that the first taste, the body and the aftertaste are all pleasant. I drink it black and slightly sweetened.
Generally, I’m more of a single origin tea drinker. but this a real gem.

Preparation
200 °F / 93 °C 3 min, 30 sec

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74
drank China Jasmine by Custom
159 tasting notes

Last night’s cup was bitter-ish. I don’t know why. Any suggestions?

Preparation
195 °F / 90 °C 6 min, 0 sec

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74
drank China Jasmine by Custom
159 tasting notes

Too much politics and not getting any work done. Must stop for a cuppa.
Second steep – oh so fine.
I think that some teas offer a better 2nd steep than first. This is all gooey and flowery on the palate. Scrumptious.

Preparation
195 °F / 90 °C 6 min, 0 sec

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74
drank China Jasmine by Custom
159 tasting notes

Big mistake last night. I ate half of an iced fruit juice thing. It said grape juice – the migraine says otherwise. lemon or Orange for sure in there somewhere.
Took some heavy duty painkiller, but couldn’t sleep.
So, it’s my famous green tea cure.
HUGE cup of this delicate green.
The first third is needed to wash away the aspirin/codeine taste.
Then i start appreciating it’s lush floral tones.
Taste, mouthfeel and aroma all combine to start me on the road to recover.
I suppose I’ll have to force myself to drink another cup…

Preparation
205 °F / 96 °C 5 min, 0 sec

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74
drank China Jasmine by Custom
159 tasting notes

Had it last night with slightly lower water temp.
Loved it!

Preparation
195 °F / 90 °C 5 min, 0 sec

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74
drank China Jasmine by Custom
159 tasting notes

Today’s mild coffee hangover is being tackled upon waking with a China Jasmine.
I brewed it in a little ceramic pot and am drinking from a Croation cup from 1914 with gold filigree patterning. I’m trying to have as delicate and refined an experience as possible.
Maybe it was posting about Darjeeling that did it, but I’m detecting a gummy/menthol flavour that I’ve not picked up before in this tea. It’s actually clearing my head.
Whatever your problems, tea is the answer! And this one makes a fine answer. Golden ambrosia, a magical medicine in a cup.
And with reference to a discussion elsewhere on Steepster, no medical insurance required!

Preparation
205 °F / 96 °C 6 min, 45 sec

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74
drank China Jasmine by Custom
159 tasting notes

IT has become my habit to start my day with a green or white, or two, or five, and then move through into blacks during the day. That seems to be the opposite for most people, probably because of the wildly inaccurate belief that greens have less caffeine than whites.
So, the sun is coming up, I’m working on a press release and sipping some Jasmine.
The colour today is kind of mystical, I am peering into the tea bowl and trying to see the future.
The warm tones and perky bouquet of this tea are helping me to see that said future will contain much tea.

Preparation
205 °F / 96 °C 5 min, 30 sec

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74
drank China Jasmine by Custom
159 tasting notes

Up at 4am for a webinar from the US!
I’ve put together a large pot of this delicate tea to keep me going.
And it’s great.
Flowery, sparkly on a dry tongue and sweet!

Preparation
205 °F / 96 °C 6 min, 0 sec

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74
drank China Jasmine by Custom
159 tasting notes

Most people think of a jasmine tea in a delicate cup, taken neat. But that’s not the way I have it. I like it to be slightly sweetened, and for that me, regrettably that means a sweetener.
In order to reduce the impact of the sweetener, I use half a sweetener in a 450ml super mug with my CJ tea.
The result enhances the natural sweetness without overpowering, or even competing with the tea.
It remains delicate up front on the palate, with the main green tea flavours following the initial jasmine hit. The tea has a dryish backtaste that instantly suggests another sip.
A very lovely tea.

Preparation
195 °F / 90 °C 5 min, 0 sec

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64
drank Raspberry Chocolate by Custom
1269 tasting notes

Home again! At last! Visiting family is nice and all, but nothing really beats coming home and sitting down in your own furniture with your own door closed behind you and just… breathe… out.

And now I just needed some good honest solid invigorating proper tea. And then I make this mix of Adagio’s Chocolate and Adagio’s Raspberry in more or less equal measure. Yeah, I can’t really see any logic in the choice either, but there you are.

I could have sworn I had tried this mix before, but I couldn’t seem to find it in my logs. I must have been confusing it with something else.

It smells mostly of chocolate. Milk chocolate actually. I think the raspberry is sort of smoothing it out and adding sweetness, although it doesn’t actually smell like actual raspberries the way the dry leaves do.

While the smell is awesome, the taste is kind of watery. With that sort of smell I was expecting something more viscous like milk, so the first mouthful actually seemed kind of watery. It tastes quite nice but just not of chocolate. Or of raspberry, really. It’s like it’s sort of cancelling itself out.

I really can’t understand if I haven’t done this before, though!

takgoti

My mom is obsessed with these chocolate raspberry cremes from Sees and so whenever people come back from out west, they bring her some. We got a box for Christmas this year, and you’ve inspired me to go nom on one.

Also, you can’t underestimate the power of having a space all your own. Especially after a lot of family time!

Hyrulehippie

I always feel like that after a family visit. It’s nice to see them, but it’s seriously draining.

Angrboda

Takgoti, oooooh nummy! Fruity chocolate is so awesome. I’ve been eyeing a blueberry chocolate that I’ve seen when grocery shopping. I haven’t allowed myself one yet, because of and attempt to try and save money, but soon!

And both, as for family time, I totally agree. It’s not relaxing in the same way that being at home by yourself is at all. Even when you find a moment to do something quitely by yourself, you still have one ear out to jump to whenever someone says. Besides, there are other factors (health problems and the like) that make spending extended time with family a little extra stressful, although it wasn’t really that bad this year. I accidentally offended my mother a bit once when I wanted to leave a day earlier than they had expected, and I heard myself saying something about also wanting some ‘time off’ before going back to work. Stupid thing to say, really.

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21
drank Grapefruit Peel by Custom
45 tasting notes

Tried brewing this with a bit of green tea and did not enjoy it but I think I really went overboard with the peel. Will try putting only a few shavings in next time.

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67
drank Pine Tea by Custom
865 tasting notes

OK… this has me curious so since we have a real tree this yr. I’m gonna try it.

30 needles (didn’t chop them)/6oz boiling water.

Hmmm… virtually no liquor, and the liquor that it does have formed almost immediately after the needles were added to the water so I’m thinking it might have been from the stains on my filter. VERY light sent, a lil sweet maybe? There is a very light taste, but it’s a lil sweet so I’m thinking this may also be left over from my prior usage of my ingenuiTEA. Good theory though, if I can get it down I’m making pine matcha. How’s THAT for a holiday drink?;)

Preparation
Boiling 5 min, 0 sec
gmathis

100 points to you for experimentation (unless this is like Whose Line Is It Anyway? where the points don’t matter).

Cofftea

2nd infusion. Steeped 10 min. Chopped the leaves in 3rds. Absolutely no liquor. DEFINITELY smells like pine. Nailed the steeping. Could go more but I wouldn’t suggest less than 10 min. Totally making pine flavored matcha. Does anyone else have a problem w/ liquorless flavored hot water?

Cofftea

3rd infusion 25 min. Strong pine flavor but not overly done or bitter. A bit of sweetness even? This would be a good 1st infusion steep time.

Calochortus

This sounds interesting! I want to try it now!

Heyes

I have always wanted to try this, so more points to you on this! Do you know what kind of pine tree the needles came from? Have a picture? I ask because that obsessive compulsive nature in me thinks there’s some pleasure to be had in cataloging varieties.

Cofftea

No, not sure what kind- whatever my Christmas tree is.

I ♥ NewYorkCiTEA

Hats off to your adventurous spirit! I would have never thought of making tea out of the Christmas tree. Great TN, totally unique idea.

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68
drank Pine Tea by Custom
13 tasting notes

Delightful! The tea tastes pretty much how it smells. Go up to a pine tree and inhale through your mouth… that’s pretty much it. However, mixed with a good spoon of honey and it makes for an excellent and nutritious winter tea.

Cofftea

How much do you use for a 6oz cup of tea?

Nate Walsh

I don’t go with anything precise. I just throw in a bunch 1-2 inch stem tips and let it steep until I feel like I have attained the proper taste. Considering how common it is to just go outside and get it, measuring quantity, I have found, is not that big of a problem.

Cofftea

Not because of commonality, but to get a cup that is neither too weak or strong it is.

Nate Walsh

Personally, I’m generous when it comes to it. I guess it depends on the type of tree you use. Blue spruce has densely packed needles, so for my 10 oz cup I’ve used 4 tips. I understand chopping the needles helps, but I am still experimenting! Tell me how yours goes so I can get a better understanding! :)

Cofftea

Sorry Nate… Just not that brave… LOL

Mitch Donaberger

Cofftea – to answer your question, I’ve found that about 20 or 30 needles (1 or 2 inches – try to get new growth) makes a mild flavor that really works. To get the most robust flavor, try baking them real quick in a toaster oven or boiling them.

Remember, pine is an evergreen plant, and as such, the cell walls in the leaves are especially hardy. Gotta break those down to get the good stuff.

Cofftea

Thanks Mitch! What water temp and steeping time do you suggest?

Mitch Donaberger

Well, this tea is flavored by pine sap / oil, so you’ll want to steep at boiling for as long as possible to really get that out.

My best cup came from boiling water @ 4 minutes. Of course, as Nate said, with a nice spoonful of honey to help keep it tasting nice.

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97

So we’ve never tried this cold brewed, and I thought that I’d give that a go. I’ve actually never done a black tea cold brewed (just tisanes) so I had no idea how long to brew it for. I stuck it in the fridge and every so often we’d taste it.

It went from “not strong enough” to “OMG, something is WRONG with this!” in between two tastings. I think the lemon got stronger than the english breakfast and threw the balance off. If I was going to do it again, I would go lighter on the lemon, but I don’t think I’m going to do it again.

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