Personal Collection

Recent Tasting Notes

71

A really sweet tea with some banana bread.
I must remember to use an alternative teapot for this tea, Clarence has a spout-width of exactly one re-hydrated raspberry and it makes it difficult to pour it.
It’s sweet and fruity, and lays back. You get sort of a real raspberry taste first, then it strengthens toward more your raspberry flavoured sweets.
Very, very nice.

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

May I ask where you get your dried raspberries from, they’re not easy to find…

Robert Godden

They come with the tea, which I acquired by going to someone’s house for dinner and tithing their tea collection as I left.

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84

Drinking this on ice this morning (and last night). It’s the remains of a trial batch I made for a custom blend for one of my etsy customers – Earl Grey and I added rosebuds and jasmine flowers. It’s gorgeous to look at and the roses add a really delicious note, they soften the bergamot which I can sometimes find a bit overpowering in straight Earl Grey. Tis is awesome over ice whether stronger (more Earl Grey flavour) or weaker (more rose flavour). May have to mix up some more when I run out (oh, and the customer’s aunt, for whom it was a gift, loves it too apparently).

Preparation
Boiling 4 min, 0 sec

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71

One of the joys of being male is that Rasberry tea holds no fears. After all, raspberry leaves should be avoided in pregnancy as they can bring on labour.
Having established that I can drink it with impunity, the fact remains I have waited 45 years to actually do so, But whilst on a tea-stealing mission last night in my son’s cupboard, I found this and decided to give it a go.
It seems to be a good black tea, possibly a nilgiri, with raspberry leaves, obvious dried raspberries and I imagine some oils.
I had some trobled pouring it, the dried raspberries swelled up and blocked Clarence’s spout. That’s not really a negative, though.
Overall, the aroma ahead of drinking it, and the aftertaste, are better than the actual tea. It’s sweetish, and basically tastes like raspberries. There’s a hint of tea. I’m glad they used nilgiri (if indeed it is) because a lesser tea would have vanished completely.
It’s OK. I might indulge occaisionally.
I suspect it would make a great syrup. I might make up a big batch, reduce it with sugar and then pour over pancakes on the weekend.

Preparation
205 °F / 96 °C 4 min, 30 sec

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88

Last time I went to the tea shop I used to own and asked for this, they told me it had never existed.
So when I found some in my son’s cupboard last night, I demanded a cup on the spot.
It’s just a lovely tea.
The cornflowers always remind me of those pink lolly cigars and musk sticks we had as children (I don’t suppose it’s legal to make a sweet that looks like a cigar any more, ones that look like cigarettes were banned thirty years ago)
So it really shouldn’t work, a good dryish black tea with something that has a rather childish taste.
But it does, it does so well. I used to make this tea up as a base for muffins and put extra cornflowers though them.
So, you have a fine edge of sickly, flowery sweeteness running through an otherwise impeccable Ceylon black.
It’s a bit of a guilty pleasure.
I purloined a little of this for home, along with a black rasperry tea I shall review next.

Preparation
205 °F / 96 °C 4 min, 0 sec

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