Nourish TeaEdit Company
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Recent Tasting Notes
I made this on the stovetop, which I think makes it extra spicy. Started with 1c. water, 2 tea spoons of the tea, brought to a boil then turned down to simmer x 5min. Then I added 1c. milk and 1 tbsp honey, stirred constantly until it came back to a boil, then took it off the heat and let it sit for another 5min. Strained into a mug and added a bit more honey. Yummmm.
Rounding out my Earl Grey Fest this afternoon, I thought I’d brew this one to compare with the cream earl greys. There’s definitely a difference – the bergamot flavour is quite strong and citrusy without anything else to balance it out. Like the others, I like this one a bit better with milk added. It’s pretty much just an uncomplicated middle-of-the-road earl grey, though I have to say that when comparing with the other two (before the milk), the base tea in this just tasted a little… flat. It’s possible it’s actually a bit stale, because this tea has definitely been in my cupboard for a while.
I finally got the amount for this one right. I normally detest pure peppermint, but I think that’s only because I hadn’t had it in loose form prior to this tea.
Now I can’t get enough of it! It’s ideal for winter, and the natural chemical properties of the mint is helping with the Seasonal Affect Disorder, big-time. Soothing, smooth, with a slightly sweet finish. Doesn’t get much better than this.
The dry leaf of this tea is deceptively mild… I dumped a bunch of it into my brewer, thinking that it was gonna be a weak tea. I waited the prescribed 4 minutes, then popped the top of the brewer for a sniff…
And then got WHACKED in the face by the scent of the steeped liquor. It brought tears to my eyes! VERY strong!!
I’m getting mint, mint, more mint, and a dash of earth. Which is then swallowed up by mint.
I like this one. The steeped liquor gives off a very strong aroma of cranberry and currant. It steeps a very pleasing deep purply-red color. When I sip, it tastes tart and sweet at the same time, very very fruity— mostly like cranberry. I should make this iced sometime, maybe in the summer.
It’s a perfect loose tea to have at work because it fits nicely inside a tea ball infuser and you don’t need to watch it obsessively while it steeps. It’s also caffeine-free, so no jitters.
Flavors: Black Currant, Cranberry, Sweet, Tart
I picked this up at Shaw’s, along with a Ingenui-Tea teapot from Adagio tea.
The teapot is ridiculously convenient and awesome, and this tea is great too! It’s a cheaper version of Tiesta Tea’s Fireberry blend, basically. It is sweet and berrylicious. Tastes like a cup of healthy goodness, and it is both responsible socially (being organic) and hibiscus-wise. ;)
Flavors: Black Currant, Fruity, Hibiscus, Rooibos
This is a decent jasmine tea for the price (I paid about $10 CAD for the 100g tin on well.ca). The green tea base is mild, and balances well with the jasmine flavour. I’m getting a bit of a soapy aftertaste occasionally, which I’m not thrilled with, but overall it’s totally drinkable.
I know I left a review on this tea before but feel like leaving another one. I dreamed I was having jasmine tea last night so woke up wanting jasmine tea. I botched the first brewing. Got the temperature right but put in too many pearls. Too strong. Ditched that and brewed 1/2 tsp, 8 oz, 185F, 3 min. Perfect. Or at least the way I like it. Balanced jasmine notes, good astringency without being bitter. Love it. Had a second cup too.
Flavors: Astringent, Jasmine
Backlog- You just can’t beat the price of this tea. It was a bit over $7 for 100g. I brewed it up the other day. Haven’t had too much of Jasmine Pearls lately. It was like sitting down with an old friend. Brewed for 2 min at 185F. Jasmine was done perfectly. Not too weak or too strong. I used to like extremely potent jasmine until I learned it only comes from artificial flavouring. Now I prefer the jasmine to be more natural.
I think this tea could get bitter easily if not brewed right. I could detect only faint bitterness near the end of my cup.
Flavors: Astringent, Jasmine, Vegetal
Nourishtea The Duke of Earl was naturally irresistible at a measly $6 for a big fat can (110 grams) of single-origin, high-altitude Sri Lankan tea laced with organic bergamot oil! As advertised, the infused tea leaves really are red, and appear to be torn into similar medium-sized pieces.
The liquor is dark amber and the flavor is good. Maybe not my favorite Earl Grey, but a fantastic value for an organic and fair trade single-origin blend with a high-quality black tea base. The dried leaves are very richly scented, but the bergamot does not overwhelm in the brewed tea. I do not have the sense that anything is being covered up or hidden here (as is often the case with mediocre Earl Greys). No scratchiness or rough edges, happily.
Le Duc is a solid Ceylon Earl Grey offering—in addition to being all-natural, organic, and fair trade.
I’m trying to see if I really can discern the difference between Mao Feng and Mao Jian. Yesterday I had Teavivre’s hearty Mao Jian, and today I’m following up with Nourishtea The Emerald Path, which is also a single-origin Mao Jian.
I drank this two-glass tetsubin right after a lunch of soft-boiled eggs, toasted English muffins with butter and sliced Campari tomatoes. So of course it was great! ;-)
I do find this batch of Mao Jian less rugged than the darker, more vegetal and sometimes meaty Teavivre. I’ll have to do a side-by-side steep-off one of these days!
It wasn’t all that long ago that I had never even heard of Mao Jian. Now I’ve experienced this one from Nourishtea and another from Teavivre. My latest discovery is that Mao Jian is basically second flush Mao Feng! Who knew? It appears that the following analogy holds:
sencha : bancha :: mao feng : mao jian
Or maybe we could compare second flush or autumn flush darjeeling with the first spring flush? That might be a better comparison, because I find Mao Jian more similar to Mao Feng than bancha is to sencha. In fact, bancha tastes and smells nothing like sencha to me. Haute sencha reminds me a lot of gyokuro, but even the best bancha is sui generis. In contrast, darjeeling is always darjeeling to me: whether first, second, or autumn flush. Perhaps that will change over the course of this year, as I should be a darjeeling expert after twelve installments of the Golden Tips subscription plan. But that’s another story…
I drank a two-glass tetsubin of this Mao Jian for my mid-day green. It seemed a bit heartier than before, probably because I used more tea. The liquor was pale greenish yellow. I like this tea.
I wanted to compare this Mao Jian from Nourishtea with the one from Teavivre, but this is not exactly a steep-off chez sherapop, as I brewed and drank this tea after the Xin Yang Mao Jian. I also failed to use the same parameters.
For this two-glass pot, I used 76C water (not 79C) and steeped for about three minutes. To be honest, I am not sure which I prefer! All I can say for sure is that I do like Mao Jian, in general.
The liquor of this brew was greener and lighter than the Teavivre, but it might be because there were small particles of broken leaves in the bottom of the glass for the Xin Yang. Another interesting difference is the appearance of the dried leaves, which are darker and more uniform in color in this case.
In order to decide which Mao Jian I prefer, it looks as though I’ll have to do a serious steep-off chez sherapop!
Today’s lunchtime pot was Nourishtea’s Mao Jian: The Emerald Path. Once again I was pleased with this organic single-source China green—a happy discovery at the grocery store a few weeks back.
Once again I noticed that I enjoyed the second glass more than the first, though I had of course removed the infuser basket, which strongly suggests that the flavor is affected by the temperature at which the brew is imbibed. I used slightly hotter water today, but I think that in the future I’ll go back to a lower temperature, since this tea seems best brewed à la japonaise…
Today’s post-lunch POD (pot of the day) was Nourishtea’s Mao Jian (The Emerald Path). I’m happy with this China green. The liquor is pale greenish yellow and the flavor slightly vegetal—but closer to Mao Feng than sencha. Definitely a good mealtime tea!
I noticed today that my large tetsubin cools the water by almost 10 degrees C! Good to know…
second infusion: once again I found that the leaves nearly double in volume upon reinfusion. The flavor is still good, and the color more gold now than green.