The Tea HausEdit Company
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Recent Tasting Notes
Thanks to Indigobloom for a sample of this one!
I’m not sure that I’m tasting ginger or peach all that prominently (ok, at all!), but I’m getting a lovely caramelly flavour, presumably from the white tea, that reminds me of dragonwell. So in spite of the lack of fruitiness and ginger, this tea isn’t so bad, because the base must be pretty decent :) I think I have to withhold a rating, though, because it’s likely age that is causing the lack of fruitiness (I’m actually more surprised that this wasn’t contaminated, given my shoddy storage!) Based on Indigobloom’s review, I would probably actually really like this one (just for the base, it’s getting above 75!)
So, I shall finish this one up, and perhaps try it again, as a fresher batch, at a later date :)
I’m up-ing my rating on this a bit. This is a really versatile tisane. I’ve cold steeped it with black tea and with green tea. I’ve added it Adagio’s Primeval for a bit more of a blueberry punch. This might not be perfect, but you can do a lot of things with it. I will miss having it in my cupboard.
I cold steeped this overnight. It had really nice blueberry flavor, but I think it’s too sweet (or not tart enough) for my tastes. I still have some left, I’m going to try and hot steep then cool the next batch and see how that differs.
For now I like it, it’s a nice blueberry tea, but I like the other blueberry one the scribbles sent me better. Thank you so much for sending me both of these so that I can compare them. :))
I have tried this one a couple of times…and each time I try it I don’t know what to think. When I first saw this on the site I thought ‘Bourbon!! Vanilla!! YUM!! I can’t wait to try this!!’ After trying it my expectations didn’t meet what it actually tastes like. The first time I tried this tea I got a big old smack in the face from the vanilla saying “HELLO I AM VANILLA!!” and I thought to self “I know, I taste you, Vanilla.” But now, after a couple of tastings, I find that the vanilla has mellowed out and is not as strong, although is still quite prominent (maybe got used to strong vanilla flavour). My colleagues think it smells like cake. Vanilla is a favourite flavour of mine, but this was ‘HI!!! HELLOOOOO!!! VANILLAAAA’ Sadly, no bourbon :(
Second steeping was only rooibos, no vanilla – which was ok with me, I don’t mind the taste of rooibos.
Not bad, but not what I expected.
Sipdown! 788. You know, this is more pleasant on its own that mixed in with other ingredients (although that said, it does work well in some blends). It’s lemony and a bit grassy (not vegetal). I’m curious how it might work cold and sweetened, as a pseudo-lemonade. Perhaps something to try in the future. (I’m now craving cold Coco-Lemon Thai. Must locate and drink tomorrow.)
Thanks for letting me sample this one, Indigobloom!
ETA: I cold-brewed the used leaves for probably about 36 hours, and the result was fairly flavourful. I do prefer lemon juice to things like lemon peel, lemon verbena, lemon grass, etc., so it was only ok for me. I didn’t bother sweetening it, but perhaps would have liked it better had I done so. Quite refreshing, however.
It is a cold miserable day, and a day like this calls for a comforting tea. Sadly, this tea doesn’t quite make it. Taste is a little on the weak side, and to bring out the pumpkin pie flavour I needed to added milk and sugar, which I prefer not to do. It’s ok. It won’t be hard to finish, but I probably won’t buy it again.
I tried this tea during my quest for that strong, bold, yet rounded black tea taste that I crave. A staff member at The Tea Haus recommended their Golden Pu-Erh for its musty edge.
I tried two cups of this tea on two separate occasions, each brewed differently. The Tea Haus’ brewing guidelines suggest a water temperature range of approx. 85C-93C, and a steeping time of 10 seconds to 2 minutes. For the second cup I increased water temperature and steeping time to brew a stronger tea – this tea is VERY sensitive to variations in the brewing process.
Weak or strong, however, I was not a fan. It’s been a week or so since the last cup, so I would be going on memory if I tried to describe the taste exactly, but I think this is the problem: it tastes like it’s been sitting in a cave, fermenting, for five years. I know that’s the point, but it doesn’t work for me: I tasted (and smelled) mould, mildew, damp, dirt, and chill when I drank this tea. It was kind of like rummaging around in a really old basement or antique store, minus the discovery of exciting or valuable treasures. I didn’t finish either cup.
My go-to caffeine-free tea for just before bed. Brewed exactly according to The Tea Haus’ instructions, and served with milk and just a bit of honey, this tea is light and milky, with a sweet, almost chocolate edge. I drink an oversized cup of this almost every evening! I also like the nutrients I get from it, and feel it helps with digestion.
The Tea Haus’ East Friesen is another tea that I tried in my quest for a good, everyday black tea – that comforting first cup you have each morning, for example. This tea came in a close second. It is not as complex or bold in flavour as the Keemun, and even when allowed to steep for up to 5 minutes tastes a bit too weak for my tea tastebuds. It’s a good alternative to the Keemun, though, and I like that it’s sometimes traditionally served with a bit of rum!
Since switching to loose leaf tea a few years ago, I have been searching for a better black tea (one that will satisfy my taste for bagged Tetley, which I grew up with, but still remind me why I switched). The Tea Haus’ Keemun is it! It has a warm, rounded flavour, is bold, yet is not overly acidic and still has a delicate, complex taste. I prepare it with milk and honey but I think it would drink well as a straight black tea.
Growing up in Germany and having grandparents in East Friesland, I learned to savor this tea. Every trip back to good ol Germany, I stock up on buenting tea and Kluntjes. But you can now order it at Buenting online as well. I have not tried it and the website is in German only.
This one smelt like bubblegum dry. My husband was the first to notice that.
Steeped, it smells more like apples. It’s subtle, but it’s there.
I think I might have needed to add more leaves to this. It seems a bit weak. I did one tsp per cup for 5 mins. I think I might try more like 1.5tsp. The apple flavour that I expected wasn’t there. I’m kind of disappointed a bit with this one. I know it might just be that I didn’t steep it enough, but I dunno. I’m going to have to try this one again before I rate it.
To me, it tastes like a plain rooibos with a hint of cinnamon.
This one confuses me…the lapacho herb reminds me of Amaretto from DAVIDs and the Orange reminds me of Orange Blossom from DAVIDs as well…it smells soooooo good!
It’s too hot to take a sip just yet, but for now, I will breathe in deeply to the scent wafting up from my mug. This is only from the 5 minute steeper method too. I wonder how much more intense it would be with the stove-top method of preparation.
If this is truly medicinal, I may need to beef up my intake because I have been feeling so sluggish lately.
More later once it cools and I can take a sip….
Ok, so it is not too hot anymore in the burning tongue capacity, but still nice and hot to start drinking. I think I may have under-brewed this, either by not using enough leaf, or not letting it steep long enough, but it is a very nice herbal blend with juicy orange. It’s quite tasty actually, but just a little thin and weak.
Thanks to Indigobloom for this one, as I know I will enjoy this cuppa, and the one to follow.
Of course I finally figure out the best brewing on this one when its my last cup of it. When brewed at 85 for 1.5 minutes, its this amazingly lovely vanilla black. I sweetened it with Irish Creme agave and BAM, it was my favourite cup of the night. I may have to get more afterall!
I tried this one a few weeks ago and really liked it, so I was eager to brew it up again this morning and sip away. Today’s cups weren’t as lovely, but still were a good solid cuppa. This is a darker oolong, but not so dark as to make it undrinkable to my green-oolong loving soul. There are some really strong roasted notes in the first steep which require me to use sugar to balance them. Second steep though is an amazingly mellow delicious cup to sip on a dark and dreary afternoon like today.
Completely off topic, has anyone here heard of or tried the Canadian company Steeped Tea (http://www.steepedtea.com/)? I’ve been offered a consultant job with them and I’m looking for info from actual tea people before going any further.