Whittard of Chelsea
Popular Teas from Whittard of ChelseaSee All 148 Teas
Recent Tasting Notes
Wait a minute, I ate macadamia nuts in like everything on the cruise (macadamia nut hummus even). This morning I wanted a fun black blend and once I almost finish my cup I remember this blend has macadamia nuts in it!
I can’t escape Hawaii! It’s a sign, I need to go back!
Ahem, anyways, nice cup this morning. Very sweet, despite not adding any sugar. See previous notes for full review of this tea, or my blog post http://oolongowl.com/sticky-toffee-black-tea-whittard-chelsea-oolong-owl-tea-review/
I am so excited I found veggies my birds will eat. They’re so stubborn I just wanna shove it in their beaks and be like EAT. In any case, they eat acorn squash (uncooked and cut into chunks) and jalapenos (with all the seeds left in). Gandalf gets super stoked over jalapeno time. It’s pretty comical.
When I first steeped this up today, I had to doublecheck my parameters because all I smelled was bergamot. Holy man. Luckily it was the same cup as before. Mild base, mild bergamot, mild floral. This would work anytime of day, really. It’s just a lovely aromatic mild cup.
This is a good, gentle Darjeeling, which is a kind introduction into the world of Darjes, if you are new to it. A colleague picked up this tin at work and said, “I love this tea’s smell, let’s make some”, so I dutifully brewed up a batch. This is no morning brew, as it brews light (as all Darjeelings do), and it actually doesn’t have the famous, desirable “muscatel” notes, but rather more citrusy, and with an ethereal note to it. It lacks the amazing body that Ronnefeldt’s Darjeeling Earl Grey has, but it still is a very good, bright tea.
Brewed well, this tea is a delight. Sweet, delicate jasmine flavour over a slightly tart green tea. However, it’s very easy to brew it so one or other flavour dominates, which can spoil the experience somewhat.
I found that a level teaspoon of tea – 20-22 of the pearls – is ideal for the amount I brew, about 250ml. Much more and the jasmine can become cloying. Like many delicate teas, this can be brewed a couple of times. The first brew I do for slightly longer, to give the leaves time to unfurl – 3.5 to 4 minutes, anything longer and the bitterness of the tea takes over. The second brew needs a minute or so less.
Hooray, Whittard has steeping instructions for this on their website now! Unfortunately 2 minutes is too long for the first steep, especially with the amount of dust and broken leaves I pulled up in my spoon. The flavor is pretty good, but I dislike the astringency, which makes the entire inside of my mouth feel like fine sandpaper. Next time I’ll try it at 1 minute and see how that works out.
The aroma of the dry leaf is amazing, though. I could spend all day with my face in the container.
Hello sweet tooth tea!
Quite a rich black tea with lots of malty, smooth flavor. The black tea base is accented with hard candy toffee flavor. I like the macadamia nuts in this blend, it’s like chestnuts, but sweet and bright. Very sweet of a blend though, like I already added a small spoon of sugar in my cup, in fact, the ingredients state “sugar” on them too.
With that said, totally a dessert tea for someone who likes sweeter teas.
Full review on my blog, The Oolong Owl http://oolongowl.com/sticky-toffee-black-tea-whittard-chelsea-oolong-owl-tea-review/
I wish my Tea owls had more of a sweet tooth, I’m buried in sweets from Christmas! For some reason this year everyone gave me candy!
This tea was expensive. Super, super expensive. Which made me hope that it was a real milky oolong, and not one that has had additives thrown in it. I specifically enquired at the Covent Garden branch of Whittard’s if this was the real deal, no flavourings etc, and was told it was. So, I’m going to treat it as such. I’m writing this down because I have been tricked in the past. But I do think that this is the genuine thing this time, not only because of Whittard’s reputation and the knowledgeability of the attendant at the shop, but also because of the way that this tea brewed and re-brewed.
This tea should be called “buttery oolong”. It brews a light orange-yellow, and is silky smooth on the tongue. The yellow green balls of large whole leaves unfurled fully at the third steeping, though they kept growing until the 5th or 6th one. I got 10 steepings of full 200ml cups, each one full of flavour out of a teaspoon of leaves. So an expensive tea, but economical if you re-brew it (and you should!). This tea smells and tastes like good, creamy butter. It smells like butter when dry, the tea “soup” smells like butter, the wet leaves smell like butter, and all ten steepings tasted like butter. The difference between them are with the added flavours that rise in later brewings. If you are a butter person, take the first few cups. Otherwise, take later ones. This tea will not take milk well (very light), is naturally sweet (no sugar needed), not at all astringent, and I have a feeling that it will be hard to ruin it by over brewing.
The only question is: do you like butter?
This is a very nice Oolong that I got a few years back from Whittards, but still tastes and smells as it did when I bought it. Whittards no longer has it, from what I saw.
This tea does smell and taste a little like peaches, but with an added toasty taste to it. It is silky, not astringent, and without the mineral or grassy taste that some oolongs have. The leaves are huge, so this tea needs a lot of space to unravel. As you re-brew it the fruity tastes become more dominant than the toasted ones.