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Recent Tasting Notes
I have it on good authority that this is the source for, um, another tea with the exact same ingredients over at DAVIDs. Shh. It’s still yummy, and I still love it.
Found this at Chapters of all places, and immediately grabbed it. Tealish has been hit or miss for me – I loved Lemon Meringue so much, I grabbed almost a pound of it, but their macaron fell flat – so this was a risky choice. Well, for a few bucks.
I saw the ingredient list and say – hey, wait a minute. I know another tea with exactly the same stuffola. So I ask… and yes… same tea. Shh. Really.
What about the tea? It’s amazing oversteeped/overnight/cold brewed, and reminds me of a cinnamon bun every time I have it hot. Ultimate indulgence.
Flavors: Almond, Cinnamon, Sweet, Toasty
This is quite oolongy. But good. The first steep was only 2 minutes and it was a bit weak. So I steeped again for 4 minutes but most of the caramelly flavours had dispersed into the first cup.
So while it’s pretty good, I think that an initial steep of 3-4 minutes would be better.
So. Tea. Yep.
Tea and cupcakes.
I actually think that this tea is pretty good! Apparently it’s peaches and apricots. It smells strongly of peaches when dry, but when cooked the apricot comes out a bit more. I’m sipping on it tonight hot, and quite enjoy it. I hope it does well as a cold brew, but even if it doesn’t I don’t mind brewing it hot and pouring it over ice.
3 tsp in a big mig for 4 min at 200F.
Best. Rooibis. Ever. Most rooibis teas tend to taste pretty much just like rooibis, no matter how you try to dress it up. “It tastes like caramal!” No, tastes like rooibis. “It tastes like frosting!” Nope. Still rooibis. But guess what? This one tastes like strawberries, and melon. (Someone else mentioned it tasted like melon, and I think that planted the idea in my head and I tasted it at first sip) Not rooibis.
Tealish! You win again!
Flavors: Melon, Strawberry
THIS TEA may have just made me a Tealish convert!
I double steeped 2.5tsp of leaves yesterday. The first brew I threw into my thermos hot, and the second I iced in my travel cup.
When I got to work, I busted open the cold tea first. O-M-G….it was so beautiful. It has a nice full mint flavour the floods and cools your mouth, with the soft lavender floral. This as an iced tea is beyond refreshing. And don’t forget this was the second steep! SO much flavour for a second steep!
On my break, I got out the thermos. I opened it up and sniffed cautiously. I loved it cold. What if I didn’t like it hot? It would be such a waste of tea.
There was a little bit of ice left in the bottom of my travel cup, so I poured in a bit of the hot and sipped it back as soon as the ice melted.
Then I gave into the hot. The hot is still in the very good category.
But iced, it’s phenomenal. Toss out those damn wishy washy fruity iced teas that taste like watered down koolaide right now, and jump into THIS!
As soon as I got back to my desk I e-mailed my husband to ask him to stop at Indigo to pick up more :D
Flavors: Lavender, Spearmint
I’m going to admit that I made this tea twice for this review. I used half of the 50g packet to make a pitcher using 4 cups of hot water topped up with 4 cups of cold water, added some agave nectar, and left it to sit in the fridge overnight. However, this pitcher was too weak and watery in flavour.
I then brewed the remaining stuff left in the packet with 3 cups of hot water and added 3 cups of cold — but the resulting iced tea was still too weak and watery. It was a bit sweeter, but not by much.
Despite the weak flavour, I still do taste and smell fruit but it’s fairly indistinct. The tea is a pale peachy-pink, but ultimately, the nice colour wasn’t enough to wow me. You’re better off just dumping all 50g into a single pitcher and letting things work from there.
Full review: http://booksandtea.ca/2015/08/tealish-tea-reviews/
First review for this tea!
I brewed 2 tsp of dry leaf in a giant 2-cup mug using 95°C water for 5-10 minutes. The resulting brew was a deep greenish orange yellow that reminded me of many other herbal teas. The brewed tea smelled somewhat sweet; almost like tulsi (holy basil) but not quite. The taste was similarly herbal and mild with overtones of thyme and sage.
I’m surprised by how soothing this tea is — it’s a great caffeine-free option for the evenings, and I bet it would be perfect for when you’ve got a cold. Considering the cooking-herb flavour of this lemon verbena, I’m also curious to see what it would be like added to a marinade or to a roast.
Full review: http://booksandtea.ca/2015/08/tealish-tea-reviews/
Well, that was unexpected! I called my doctor because I was running out of meds sooner than expected, since the dosage got upped and that was not taken into account with refills, and they want to see me today. Time to talk to them about the weird seizure like things (possibly actual seizures) I have had my whole life that are progressively getting worse, and time to get a referral to a neurologist. As usual my doctor phobia is kicking in, so to make it better I am getting a new fish for my desk. Actually they have nothing to do with each other, Ben got me a small fish tank recently and I set it up and planned on getting a desk friend today anyway, a happy coincidence!
Today’s tea is a fuzzy golden tea, yay! Tealish’s Golden Monkey Superfine,a black tea from China, a fuzzy golden black tea to be exact. This fuzzy gold is not my usual Yunnan fare, this one is from Fujian, land of some of my favorite oolongs. The name for this tea, I thought, was an obvious reference to the Golden Snub Nosed Monkey, but they are from a different part of China…the name is actually a reference to the curling leaves looking like a monkey’s paw, and the golden fuzz of the leaf. No actual golden monkeys involved, tragic. Sniffing time! The aroma of the slightly curled golden tipped leaves is really quite sweet. Notes of dried cherries (the sweet ones, not the dried tart ones) cocoa, a tiny note of peanuts, and a mild note of yam. The aroma is somewhat mild, but even in its mildness I am impressed with its sweetness.
I used my tall gaiwan for this one, and with all fuzzy golden teas, I mourn their transition from fuzz to soggy leaves, but then instantly remember I am about to have tea and pretty much forget the fuzz. The aroma of the wet leaves is still really sweet, but instead of just cherry, it is all out stone fruit (specifically fruit leather) alongside notes of oak wood and actual leather. The liquid is stewed cherries and plums, sweet cream, and a nice finish of malt.
The first steep starts with a surprisingly rich and thick mouthfeel, it has a fullness to it and a tiny bit resinous. The taste starts off fairly mild and sweet, like honey, and then moves to a richness with slightly creamy notes and molasses. The finish carries over the molasses along with some fruit leather and a touch of dates. Sadly there is not much of a lingering aftertaste, it just kinda stops.
Onward to the second steep, the aroma is super intense molasses and malt, with a hint of stewed fruit and sweetness. The taste is very rich and fruity sweet, plums and cherries that have been stewed in molasses and honey, a delicious start. It then moves on to malt and creamy undertones with a finish of, well, not much, it just kinda stops again. Sadly there was not much after this steep, the third steep just kinda stops after an initial fruity burst. A tasty but underwhelming tea.
Flavors: Fruity, Malt, Molasses