1938 Tasting Notes

80
drank Oriental by Mariage Frères
1938 tasting notes

The first time I had this I tried it with boiling water, but I just noticed that the instructions say 95°C. Also this does look kind of like a black/green blend post steeping. I didn’t have any adverse effects last time from the boiling water, but I dropped it this time anyway.

I really like the orange/jasmine combo in this one. I think jasmine pairs really well with all kinds of fruit flavors, but in particular citrus flavors. I also like that the orange isn’t super strong here; I feel like a lot of orange teas are maybe too much orange for me; it’s lightly orangey without tasting like someone dropped a ton of orange flavoring on it. This tea is a tiny bit astringent, which I wonder if it isn’t the black tea base that MF uses that I tend to find a bit off. This is one of the few teas I actually like better when it’s still hot because that astringency hasn’t come out yet. Still, I do enjoy this tea a lot.

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

I was considering this, thanks for your review, it helps!

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71

So I haven’t tried this one plain, but given my track record with 52teas black teas, I’m not going to bother. That also means I’m not going to rate it because I always rate a tea sans additions. That being said, this was fairly tasty with milk and maple syrup to sweeten. I think I could have done a slightly higher tea:milk ratio (favoring tea), but it was decidedly pumpkiny all the same. It has a pumpkin flavor that’s less pie or sweet bread, but of uncooked pumpkin puree. That might not sound as appealing, but it’s actually a nice authentic tasting flavor and it means that the tea tastes really like pumpkin, not just pumpkin pie spices (which often seem to be used to give something a “pumpkin” flavor without actually any pumpkin flavor). I don’t get a lot of maple flavor, even with the addition of the maple syrup, nor buttery pancakes, but those could have been wiped out by the milk a bit.

Overall I did enjoy this one with milk and sweetener, which really helped the pumpkin come out and not get overwhelmed by the black tea.

Preparation
Boiling 5 min, 0 sec

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63

Thanks to the American Tea Room for sending me a sample of this to try! Since I don’t usually drink tisanes at work I waited until I had some time this weekend to brew this one up. Like some others I was impressed by the huge whole ingredients in the blend: a whole star anise, a big hunk of cinnamon stick, lots of halved cranberries.

Steeped, it is the promised pink color, really a dusty rose, and it smells pleasantly of spices with orange and cranberry notes. My boyfriend said, “it smells like Christmas.” (He also said, “That actually smells good!” … he is not a tea drinker, heh). I get a strong orange note from the flavor, followed by a tart burst of cranberry, and then a warm mix of spices. The star anise leaves a light anise flavor in my mouth, which has the unexpected result of making this tea seem even more like Christmas to me. My mom always makes Springerle cookies for Christmas because they’re my dad’s favorite cookie, and those are anise flavored. So this tea kind of makes me think I’ve been eating a springerle at Christmas.

There’s something about fruit infusions that always makes me want them to be sweet. This is very nice plain, but I think I will sweeten it a touch next time because my palate wants that. Overall a nice blend for the holidays!

Preparation
Boiling 5 min, 0 sec
De

This sounds delicious!

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86

I got this one in the mail last night and I couldn’t wait to try it. Like almost everyone else I loved the spring picking and was excited to try the autumn offering.

To start with, the differences are apparent from the scent of the dry leaf. Like many have pointed out, this tea smells richer and more buttery than its spring counterpart. The dry leaves of both have a floral aroma, but the difference is like that between fresh, bright, light, spring florals and darker, heavy, rich, thick florals. It’s a comparison I made recently for some flavored teas, but it works here (though on a slightly narrower scale). In the aroma of the brewed tea (brewed “western style” in a 12oz cup) these florals are still present and thick (primarily lilac, I would say), with a health dose of buttery creamy nutty notes.

Well I’m not shocked that this tea is awesome. The notes I described above are in the flavor, but also a distinctly green leafiness that I never really got from the spring picking. That’s really the main note in the sip, and all the florals and butteriness and nuttiness is just coming and going. I feel like this one is a little less sweet than the spring… it’s just a tease, a hint, a faint whisp of sweetness playing on the edges of what is really more of a savory quality. All in all a delicious, intriguing offering from Verdant.

Preparation
195 °F / 90 °C 3 min, 0 sec

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72
drank Wild Grey by ESP Emporium
1938 tasting notes

I forgot how pleasant this tea was. There’s so much extra citrus in the blend that you definitely get hints of lemon and such, but the overall flavor never loses sight of the bergamot. It’s a really nice pairing between the green tea and the bergamot, too; neither overpowers the other. An Earl Grey green can be so nice because you don’t have to overload on the bergamot for it to be the primary flavor, so there’s less chance of getting that bitterness or astringency that can come from too much bergamot. I mean really citrus and green tea go so well together anyway, it’s a natural extension to bergamot. Yum.

Preparation
175 °F / 79 °C 3 min, 0 sec

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71

Mmm, marzipan. Ok, so I can tell this isn’t the highest quality black tea base in the world, being that it’s a little bitter/astringent at less than boiling, but this is still the only straight almond black tea that I’ve come across that really tastes like almondy marzipan to me. The low quality tea base bothers me more than it did before, so I guess my palate is refining itself as I lose myself in high quality oolongs, heh. Still pretty tasty, but I wish I could find one with this level of almond and a better base.

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

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81

First of all I have to say thank you so much to Angel Chen and Teavivre for providing me with so many samples for tasting. Along with a few samples of teas I know I like—Tie Guan Yin and jasmine pearls—I requested a few of the green teas I’m not familiar with but was intrigued by their descriptions. Up to this point I have generally only drank flavored green teas. So I guess this review comes with a helping of ignorance about green teas, but you have to start somewhere, right?

The dry leaves smell a bit grassy, like I tend to associate with green teas. The leaves are very long and spindly, which means I was unsure about my portioning, but I forged ahead since the directions actually used a teaspoon measurement. The steeped tea is very light, a hint of mint green color. The aroma is surprising to me: buttery, a bit floral, almost like a green oolong, but lighter and fresher. It really doesn’t smell much like the dried leaf. The flavor is a bit vegetal and grassy (green tea-ish, really), but it’s also buttery, floral and a hint sweet. I do think I didn’t use enough leaf for this cup, but I’ll remedy that next time. I’m really enjoying this one even slightly weak, so I’m really interested to see how it brews up with more leaf. I could definitely see myself exploring more of this type of green tea.

Preparation
175 °F / 79 °C 2 min, 0 sec

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99
drank Passionfruit Oolong by Naivetea
1938 tasting notes

This was another of the must try asap teas that I just got because I am absolutely nuts for passion fruit, and again combining that with oolong was something I had to try. The smell of the dry tea is astoundingly identical to a fresh passion fruit. Not passion fruit juice or any other passion fruit flavored thing I have ever encountered, but the smell of fresh, ripe passion fruit when you crack it open and slurp out the insides. I am transported to Tanzania, where I ate dozens of passion fruit from the market. I haven’t smelled that aroma in years because it’s so hard to find fresh passion fruit where I live. Not to mention it probably wouldn’t compare to eating it fresh where its grown. How do they do that?? There’s just a richness, a depth, a leafy complexity that really comes from the rind of the fruit more than the pulp. Just wow.

I steeped this one for two minutes based on my experience with the lychee oolong. The liquor is a medium yellow and has that buttery oolong aroma overlain with the same juicy passion fruit aroma I described above. The flavor is wonderful, really amazing. I like passion fruit juice/nectar a lot, but it’s not like eating the actual fruit. This tea IS like eating the actual fruit. And maybe then drinking a nice cup of green, buttery, floral oolong. But really, the oolong melds so well with the passion fruit flavor that it’s tricking my brain into believing that it is part of the passion fruit flavor. That’s really the only way I can describe it because it is so that one singular experience that it’s not a combination of flavors anymore. Totally amazing. So glad I found this tea company!

Preparation
190 °F / 87 °C 2 min, 0 sec
Ninavampi

I love Passion Fruit! Thankfully we have it in Ecuador all year! Have you seen the passion fruit flower? It is one of the most beautiful and interesting flowers I have seen… It is up there with the lychee flower. I highly recommend googling them to see them!

Yum Passion Fruit….

Kashyap

Naivetea is without a doubt the best flavored oolong blender I have yet run across..I normally wouldn’t touch a flavored oolong and would mourn its flavor slathered character, but their teas converted me….this one was interesting but nothing compared to the lychee, white peach, and grape…the osmanthus is the best I’ve had as well

Dinosara

I have seen a passion fruit flower, and yes they are amazing! I have heard that I could actually grow a variety of passion flower here, but I’ve never tried. Maybe some day!

Kashyap

I know someone who grows them in Ohio

TeaBrat

I loved this one too! Love, love, love!

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65
drank Christmas in a Cup by Elmwood Inn
1938 tasting notes

It’s December 1, which means I start getting into the Christmas spirit. I thought I’d celebrate with a Christmasy tea. This is a tea I’ve had forever… I bought it years and years ago. It’s been in a tin all this time, but I wouldn’t be surprised if it’s diminished in quality. At least the dry leaf still smells pretty cinnamon-y.

The steeped tea smells pretty much like cinnamon with a brightish black tea base behind it. I don’t get much orange (there is orange peel in the blend), but I never remember this one having much orange flavor to start with. I remember I loved this tea way back before I was a tea addict. I also think I used to drink it sweetened. This tea is still remarkably pleasant to drink after more than five years. The black tea base is pretty smooth and the cinnamon is festive and spicy but not too strong. Still, overall it’s a bit meh, which is likely due to it’s extreme age. I bet that I would drink this one more if I took it home, brewed it really strong, and drank it with milk and sugar.

Preparation
Boiling 3 min, 0 sec

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71

I had an Earl Grey this morning and a fruity oolong earlier this afternoon, so I decided to go with a nutty green now. Apparently I haven’t been back to try this one since my original hot steep (and a not-so-successful cold steep) when I thought it was a little weak on a 2 minute steep. I do tend to forget about teas sometimes…

Anyway, the three minute steep seems to have brought out more flavor, and it didn’t over cook the green tea. It’s an interesting combo of flavors, definitely that pistachio ice cream flavor with chocolate that actually almost reminds me of spumoni ice cream with out the strawberry (never my favorite part anyway). Pretty tasty, though the mouthfeel is a little drying. I think this is a tea that would be delicious sweetened to amp up the flavors that feel like they should be sweet.

Preparation
180 °F / 82 °C 3 min, 0 sec
TeaBrat

it sounds good in theory!

Dinosara

It’s decently good in practice as well. Butiki teas has a pistachio ice cream green that I want to try.

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Profile

Bio

I am tea obsessed, with the stash to match. I tend to really enjoy green oolongs, Chinese blacks, and flavored teas with high quality bases, especially florals, bergamot-based teas, and chocolate teas.

In my free time I am a birder, baker, and music/movie/tv addict.

Here are my rating categories, FYI:
100-90: Mind-blowingly good, just right for my palate, and teas that just take me to a happy place.
89-85: I really really like these teas and will keep most of them in the permanent collection, but they’re not quite as spectacular as the top category
84-80: Pretty tasty teas that I enjoy well enough, but definitely won’t rebuy when I run out.
79-70: Teas that I would probably drink again, but only if there were no preferrable options.
69-50: Teas that I don’t really enjoy all that much and wouldn’t drink another cup of.
49 and below: Mega yuck. This tea is just disgusting to me.
Unrated: Usually I feel unqualified to rate these teas because they are types of teas that I tend to not like in general. Sometimes user error or tea brewed under poor conditions.

Location

Ohio, US

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