Frontier Natural Products Co-op
Popular Teas from Frontier Natural Products Co-opSee All 56 Teas
Recent Tasting Notes
This little jar of nuggety goodness was a gift; normally I don’t choose chai for myself.
However, it’s fun to play “Where’s Waldo?” with all the ingredients—cinnamon chunks, fennel, fennel and more fennel, black peppercorns…tried a few sips straight up and it was not too bitter as a stand-alone. However, the addition of half-and-half and some brown sugar smoothed it out beautifully. Available in bulk, this gets a Cheapster Steepster thumbs-up for frugality as well.
I got this tea from Terri. Thank you Terri!
This is not a great darjeeling, but it’s a nice enough and not too memorable tea. If you don’t like Darjeelings, then you could probably still enjoy this tea. It has less acidity and astringency than more pronounced Darjeelings, but also lacks the more ethereal muscatel notes, or the fantastic mouth feels that good Darjs have.
Overindulgent snack days at work call for something light and mildly medicinal at home. Straight up lemongrass, no additives, clean and mildly sweet to compensate for too many Lil’ Smokies in barbecue sauce and Chex Mix.
Like chamomile and peppermint—it’s pretty hard to distinguish any major variance in lemongrass flavoring, so my Cheapster Steepster recommendation is to buy it loose and inexpensively at the health food store instead of boxed, bagged, and branded.
I am usually not a big hibiscus fan but for this I’ll make an exception! Lovely aroma, deep red liquor (looks awesome in a clear cup), tart and nice hot chili to top it off. There is a strong chili after taste. Yum! I know it’s not for everyone but on a cold winter day (14 degrees) it hit the spot for me. I added a bit of sweetener and it helped with the tart taste. Resteepable several times.
Much-postponed Christmas swap with a friend today; she’d been Goodwilling and I am now in possession of a lovely heavy white ceramic dome-shaped pot and cups and saucers with delicate sage green leaves that make me feel like I’m handling spring. The pot is great—I love friends who understand the value of utilitarian vs. cutesie things that don’t hold heat and you can’t pour out of.
Anyway….also a selection of four of her fave teas to try in said pot; all from our favorite local bulk jars. The manufacturer description is very accurate. The dry leaves are redolent of cloves. (Redolent—isn’t that a nice, relaxing adjective? And one I didn’t have to make up, either.) The steeped color is rich and sultry amber. Flavor—-succulent. The orange is pithy, not painfully tart; deep, sweet cloves that warm your tummy but don’t bite your tongue.
i really enjoy darjeeling, i really do. in fact, i think i love it. it’s usually my go-to black tea whenever i have straight tea. i recently acquired some of these lovely leaves for an outstanding price given the quality, FTGFOP! even though i’ve never sipped any finest tippy golden flowery orange pekoe, at least not to my knowledge, this is quite golden and quite tippy! ;)
okay, admittedly i can’t quite make out the color of its tips, but it certainly tastes golden, and imparts the same color in its liquor. or is it more like maple syrup in appearance? i think the color is somewhere in between citrine & rich maple syrup. a light, delicate color for a black tea; a royal amber, that’s what i’d say.
i can almost swear there’s a slight fruity note to this, as i have noticed with many black teas (with the exception of pu-erh), but don’t quite know what fruit it is. it’s almost floral, perhaps blossom-like…maybe there’s a bergamot hiding somewhere in here..
i do get the slightest bit of astringency from this, but it’s a comfy Darjeeling nonetheless.
Thank you Terri! This is a fairly good assam, and I’m trying it plain now. You can feel the caffeine kick, and there is a bit of astringency to this tea. I am drinking it plain, slightly weaker than I would normally drink assam with milk. There’s nothing outstanding about this tea, but does seem like a solid choice for an everyday assam.
Tea #23 from the Here’s Hoping TTB
I don’t drink straight up earl grey much anymore, but I have always loved it. This one has a nice base with a subtle dose or bergamot. I’ve certainly had many that came across stronger, but the subtle bergamot flavor doesn’t make this any less enjoyable. This also has the benefit of being inexpensive, perfect for an everyday tea, plus it’s certified organic and fair trade.
Experiments continue with this one; particularly what it blends with in order to tone down its weediness. Half-and-half with some bulk bin green tea worked well with a short steep—which is kind of self-defeating; herbs need to be stewed well to soak out all the health benefits. But it’s a nice savory cup.
SIPDOWN! this time the dog won’t step on the return key before I even get to the good stuff, like a real dufuss. Maybe I’m the dufuss because I made this tea piping hot and put in the thermos for later but I can’t wait. I’m getting kind of naivity from the green tea, like a tisane, almost. Very little actual tea flavor. It’s almost a japanese green tea taste. Mmm sweet olive oil color extraction and lots of tanniny biterness. It’s cot a clean tasting as a bancha but it has a sort of twig taste that could be sipped any time of day. I opened the tea pot after brewing and saw all of the little nodules of tea had expanded and blossomed, now the flavor is like coming into its own, and I’ve stopped thinking of foods to describe it although the mouthfeel is reminiscent of light olive oil. I wouldn’t necessarily sample this tea with food, but it could taste nice with udon noodles or some sort of seeded cheese and cracker. There is more of a layer on the tongue tastes of english breakfast, you know with the bacon on the plate. I like that one. If you like this one you might also like the Long Jing Lu Cha. It’s one of the more classical green tiea, but don’t mind clouds and mist either, thanks to DanLui for sending me that one.
Frontier-Gunpowder-Green, letting my mind wander, projects I have had to complete independently for my Conservatoire training sipping teas and coffees till the wee hours, when I was young. I wouldn’t trade those experiences for anything they’re who I am, but I’m still young, so is the day I have to get through ten books, flashcards, and my dog is liking
First tea from the Here’s Hoping teabox!! THANK YOU again everyone that made it a successful box! I’m setting up round two right now…
This tea is lovely.. a plain Earl Grey. Always a favorite! The bergamot is nice in this one – it’s almost like it has cream (but it doesn’t). The black base is perfect… something is reminding me of squash. Weird! A very good EG. Not the best but there are certainly worse ones out there – I don’t get the low score!
It looks like a lot of other people have the same story with this tea — bought at some kind of all-natural/local/organic/“hippie” store, smells like an Irish Breakfast, but isn’t strong enough. Huh.
I got mine at the local co-op in bulk — I was only going to get an ounce or two, but the canisters they use for bulk teas are the kind where you pull a lever and the tea spills out… so I got a lot.
This really isn’t a breakfast tea. It’s more like an after-work tea. I think this would be a good base for delicate blends with something like rose buds. I’ll probably finish what I have but not get more.
So after a pretty uncomfortable experience with my first cup, I read some brewing tips from some book I found in a Teavana store. It said to use 1 3/4 tsp. of tea for every 8 oz, and steep for one minute at 205 degrees. I approached this advise with caution, because it didn’t seem like MORE tea would solve the earlier problem of the tea punching me in the face with the burnt-rice nutty taste on my first sip. The temperature also seemed a bit high for green tea.
I tried it, and steeping it this way made a drastic improvement. The rice-taste, while still present, is much more subtle and blends well with the bancha to create a pleasant, smooth cup.
Kudos to that book.