Whittard of Chelsea

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Recent Tasting Notes

67
drank Sencha by Whittard of Chelsea
82 tasting notes

Usually for breakfast I tend to have a green tea rather than a black English breakfast tea, and a 50-bag box lasts a long time (compared to 20 bags in Twinings boxes) but… this is really difficult to make in teabags.

I’ve tried everything from using water off the boil, adding cool water, taking the teabag out early, brewing it at a cooler temperature than usual, brewing it in a big mug; nothing seems to stop it tasting bitter, acrid and scalded. Even following the directions (“brewed lightly” for a pale gold colour— you have to take the teabag out after a few seconds or it’ll turn brown and bitter) doesn’t help. It might just be a dilemma concerning the teabag tea, since I haven’t tried the loose-leaf version, but it’s disappointing.

Preparation
185 °F / 85 °C 0 min, 45 sec

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67

After having been through a variety of other companies’ teas, Whittard of Chelsea’s remains still one of the more well-rounded, delicate ones. Somehow I’d thought due to kickstarting my tea obsession with Twinings that I could only tolerate Earl Grey very, very strong— but even brewed strongly this tea tastes delicate, even flowery, and takes milk pretty well! Lightly with a little lemon is delightful, too, but there’s more to this tea than just its ‘light’ taste. It’s a distinctive bergamot flavour that accompanies the black base rather than becoming overpowering alongside it.

Preparation
205 °F / 96 °C 3 min, 0 sec

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67

In previous experience of Whittard’s Earl Grey blend I found it rather weak, probably in comparison to the Earl Grey I usually drink (the old blend in Twinings teabags, which can get incredibly strong very quickly); but since I didn’t bring any Earl Grey to uni and the new Twinings blend doesn’t sit well with me, I thought I’d give it a shot.

It’s definitely not as weak as I’d remembered! It just needs a little while to brew fully, and takes milk very well. The balance between the black tea and the bergamot is great (and it smells divine; the temptation to just leave a box of it open in my room… XD)— a definite favourite.

Preparation
200 °F / 93 °C 3 min, 30 sec

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50

The best English Rose teas I’ve had so far haven’t actually been English, and this one continues the trend. Even though it says “a hint of tropical fruit” has been added, there’s a hint of fruit, but there’s also just a hint of rose. Neither flavour is particularly bold or characteristic (if anything, the fruit might come out just a little more) as I’d usually expect from a rose tea. Brewing longer doesn’t make a difference either.

Well, it’s so-so, but it’s nothing interesting.

Preparation
200 °F / 93 °C 3 min, 0 sec

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82

thankyouthankyou maisonlula for our awesome swap!
So far this is definitely my favorite of the bunch, oh my gosh.

The flavour is out of this world good! And strong!
My boy and I enjoyed it over the Christmas break with some cream and sugar to enhance the cream. The rhubarb is sweet, not tart like when you eat it. More like a sugar dipped rhubarb, my personal favorite.

The tea base is mild and isn’t bitter at all. Very pleasant and awesome quality!

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68

there are few teas i drink with milk .. this being one of those exceptions. i like it’s slight earthiness. great start to a winters day.

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67

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Preparation
Boiling 2 min, 0 sec

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68

Can be quite strong if not prepared just right. Best without milk. A good once-in-a-while tea. I should try it cold some time…

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41

Brewed it a little longer and drank it accompanying a light meal of cheese, cold cuts and pate on crackers. Marvelous fit.

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41

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Preparation
195 °F / 90 °C 1 min, 45 sec

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69

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Preparation
200 °F / 93 °C 4 min, 30 sec

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70
drank Damson Plum by Whittard of Chelsea
111 tasting notes

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70
drank Damson Plum by Whittard of Chelsea
111 tasting notes

I’m usually not a big fan of instant tea, but this one, stolen from my mother’s cupboard, is actually quite nice, and will probably be a hit in the summertime (if I can make it last that long, that is).
I’d advise against the three teaspoons of instant tea per serving as suggested in the can, though. Two teaspoons is enough, otherwise it’ll be way too sweet.

Angrboda

The flower on that tin totally looks like a cat face.

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80

Water just short of boiling and a long steep time makes for a very strong tea. As always, no sugar and no milk. Just the ticket!

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

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80

This tea has a very strong after-taste of bergamot which I do like during the day, but I prefer to keep it a little bit under control in the evening.
That is why I brew it quite lightly in these occasions (around 2 minutes for one teabag in a cup).
Delicious.

Preparation
Boiling 2 min, 0 sec

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68
drank Jasmine by Whittard of Chelsea
111 tasting notes

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68
drank Jasmine by Whittard of Chelsea
111 tasting notes

A great taste for a cold, rainy day.

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95

Instead of having this iced, I had it warm.. shocking!! It was so so good.. I was worried that it would be too sweet for something like this.. but it was just perfect perfect!! Iced and Hot, LOVE IT..

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95

I absolutely love this served over ice, its so sweet!! I’ll deffinately be buying stocks of this again!

Preparation
Iced 0 min, 30 sec
DaisyChubb

This looks so unique and yummy!

Itsyknits

It really is lovely..

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