Fusion TeasEdit Company
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Recent Tasting Notes
These little tightly rolled little leaves open up beautifully in water! As I am still learning about teas, I had never seen pearl-rolled tea before; and it smelled beautifully in the bag. As the water steeped, the aroma really came out of the tea! It’s a sweet cup with playful floral tones, and when brewed properly, has no astringent or bitter properties. I drank this tea without sweetener, and I love sugar! This is literally my favorite green tea to date. Just a beautiful aroma and pleasingly sweet flavor!
You totally can’t judge this tea by the smell of the dried leaves alone. When you take a whiff of the dry blend, it’s more of a caramel creme smell. It’s only after hot water melts the chocolate bits that the smell of chocolate come through; along with notes of toasty vanilla and a subtle hint of floral. I didn’t find the floral rose notes until I began looking for them, but after you’re aware, it does add a nice complexity to the cup.
I should also add that I’ve never liked a chocolate desert type tea. I guess I’ve changed my mind!
Flavors: Caramel, Chocolate, Rose, Vanilla
This was my first experience with a green earl gray- I wasn’t sure how to feel about the mix of delicate green tea with bergamot flavoring. The scent is floral (rosebuds) and bergamot, with a clean green tea undertone. I brewed a little cool at 165 rather than 175, and the tea leaves opened beautifully even at this temperature. The first note I got was the bergamot and rose; but the green tea melted into the flavor as it washes over the tongue. I am still developing my palette and I did notice a butteryness to the flavor, but it’ll take a few more steeps before I puzzle that flavor out. The second steep was just as good as the first, and I even sampled that one iced!
Flavors: Bergamot, Rhubarb, Rose
Here’s Hoping TTB
I can’t stand artificial cherry flavoring because it reminds me of the liquid cold medicine I took as a child. However, I recently discovered a cherry-flavored tea that I LOVE (Fava’s Cloud 9), so I decided to give this one a try. My mistake! This basically tastes like someone added Triaminic to a cup of black tea. I rarely pour out a cup of tea without finishing it, but no shame on this one!
Flavors: Artificial, Cherry
Another one from Ost, thank you! Always wanted to try this one and here we have a sample. Such an awesome mix of ingredients here. I was hoping all of the sweetness was from the piece of caramel in the teabag, but it turns out there is also stevia. For shame! But otherwise it is certainly a tasty dessert blend — I like that there is both pumpkin and squash (the new list of ingredients should probably be updated). Not too heavy on the cinnamon or ginger. Nutmeg would have been nice! But I can add some nutmeg I have, I suppose (I bought some from Simpson & Vail especially to add to some teas!) Especially if the nutmeg replaced that stevia. No stevia would have meant a higher rating.
Steep #1 // 1 1/2 teaspoons for a full mug// few minutes after boiling // 2-3 minute steep
Steep #2 // just boiled // 3-4 minute steep
This was the November tea of the month for the Muse Monthly Box!
I have been sick all week, so I have been guzzling tea like it’s going out of style. I have been blowing through what little remains of my bagged stash and combing Verdant’s Elderberry Herbal with plenty of marshmallow root for my sore throat. My diet of this past week has mainly consisted of cough drops, Dayquil, marshmallows and tea.
I thought I’d give this tea a whirl while doing some reading, and I don’t think I could have spit it out fast enough.
Just no. No. No. NO.
This tea was far too similar to the chloraspetic cherry cough drops that I dread. I actually had nightmares about that medicinal cherry flavor. That is what this tea so closely mirrors. The muddy black tea base is only salt in the wound.
Sorry Muse Monthly, but your tea picks have been getting weaker and weaker. At least the books are good?
Flavors: Cherry, Dust, Medicinal
Christina sent me this tea a few weeks ago, and as I was digging through my samples, it caught my eye.
Perfect. Uncaffeinated, new, caramel.
And it smells so much like Divine Temptation from Bayswater. Sweet nougaty goodness.
Anyways, it’s pretty good! I’m enjoying the flavour for sure, and the rooibos isn’t too woody. But if I were in the market to replace this, I’d just get something similar from Bayswater or Janet’s Special Teas. :)
You know, considering there are big huge chunks of caramel in this tea, it doesn’t taste like much besides regular rooibos. There’s a bit of toastiness, and the caramel doesn’t melt all the way through so you can get a second steep, but I wasn’t getting a lot of flavour from this. I think it might be better if I added some sweetener next time.
You can read the full review on my blog:
Green oolong and blue corn flower petals … I had to try this because it looked so beautiful, plus the word velvet sounds lovely. This is what I would call a mid level oolong tea that is on it’s way to being viewed as high grade. While it taste good, I believe that pomegranate flavoring would accent this tea better than the strawberry. The tea can be mildly described as velvet tasting which is somewhat of a let down, but the fact that there is a velvet taste with this oolong is quite enjoyable.
It’s that time of year! Sip-down time. All those teas are piling up, and piling up, and piling up and I need to drink them. I was saving my fusion teas to make ice-tea with in the summer but this guy was lurking at the bottom of my tea-basket, untried! How dare it avoid my taste-buds for this long.
The loose leaf is a mixture of black tea and bits of dried plant material. There are rose-hips and a bunch of other stuff that are in the description for anyone that is interested. The smell is creamy oranges, and some coconut? It’s pleasant, not offensive. Good signs.
I brewed this tea following the instructions provided. I also added a touch of sugar. I have found the Fusion teas that I acquired do like a little sugar. Like salt when cooking used to heighten the flavour, but not make the food salty I believe that sugar with certain teas can be used to accentuate the flavours hidden within. I’m sure some purists will disagree with me, that’s fine, flavoured teas are at times a whole different animal and must be treated as such otherwise you might be left with a lack-lustre experience. Also it is worth trying just to see what you can tease from the tea.
But I digress, something that I am fond of doing and at times find myself inexplicably and ineffably incapable of illustrating why. So this tea is pretty good. Orange creaminess, and a sour tang that I think is from the rose-hips. If you have ever eaten rose-hips you will understand. The sourness is not nice in this tea, even though I do enjoy sour flavours. It doesn’t work with the orange cream flavours. Whilst this is a nice cup, and I think that it will make a wonderful ice-tea, I do think that the flavouring is a tad confused and there is too much going on. It all becomes muddled. Would I drink it hot again? No. Would I drink it iced? Yes. Just like Fusion tea’s key lime tea, I think iced is the way to go with this one.
All in all, good tea, confused a little, thinking about it more, the sourness is actually kind of like wood sorrel. Anyone who forages will know the tangy taste of Oxalis acetosella. There is a sorrel tea that is common in Jamaica, this tea has a similar colour and flavour, other than the orange flavours. Look up sorrel-ginger tea if you are interested in finding this particular stuff.
Flavors: Cream, Orange, Tart
There is a lot going on in this blend and it took a few cups for me to decide how I felt about it because the dominant flavors shift from cup-to-cup. On my first cup I was overwhelmed by how tart it was, yet the next cup I fixed was somewhat spicy, and the cup after that was overly sweet. My tea never tasted the same way twice, which depending on how you look at it, could be either good or bad. If you want variety, then this is a great blend for that, because you’ll never scoop up the same mixture of fruit twice. To get around this I made three cups of tea, then mixed them together in a large pitcher so I had a good blend of tart, spicy, and sweet. The resulting cup of tea was juicy with a hint of spice. It’s not the first thing that necessarily comes to mind when I think of the winter solstice (the longest night of the year,) but it was a pleasant enough cup of tea.
You can read the full review on my blog: