1946 Tasting Notes

82
drank Jardin Bleu by Dammann Freres
1946 tasting notes

Another tea from Sil! Thanks! I never picked up this one from DF because although I love rhubarb, I am not huge on strawberry-flavored things (I do love fresh strawberries).

This one was less successful for me than many other Dammann teas that I’ve tried. Not sure why; there was almost something weird about the base blend, which usually is invariant across their teas. It had almost a hint of astringency to it, which it never has. Maybe the tartness of the rhubarb was messing with my mind? That said the flavoring is definitely well done in my opinion, with nice authentic strawberry and rhubarb flavors. Glad I never picked up a full pack of this one, but I wasn’t really in danger of doing that anyway. It does help me toward what seems to be my quest to try all of DF’s teas, though, haha.

Preparation
Boiling 3 min, 0 sec

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83
drank Kenyan Black by Justea
1946 tasting notes

Sipdown, 126. I drank the last of my sample pouch of this today. I do still have two individual small samples of this, but those are the spread-the-world “gift” pouches that I am supposed to pass on to others, so I will save them for future swaps, and I am counting this as a sipdown.

I had it with a bit of maple syrup, which was divine. I still think I probably shouldn’t drink assams (Kenyan teas being the C. sinensis assamica varietal of the tea bush) on a nearly empty stomach (with just some cereal) because my stomach wasn’t too happy with me after a pot of this. Still, it was quite tasty. Thanks again to JusTea for this sample… I just saw that they have some neat Christmas gifts on their site now, if you missed the crowdsourcing campaign they had earlier!

Preparation
190 °F / 87 °C 3 min, 0 sec

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My tea consumption is going to be kind of limited for the next three weeks as I try to get down to my Black Friday goal. Fortunately, there is a lot of great tea in that limited list of about 36 teas. This is one of them. Usual caveats apply: traditional TGYs aren’t my favorite, and I greatly prefer the super-green gande versions.

That said, I have been appreciating these traditional TGYs more and more. This one was quite tasty. Roasty but not too roasty, lightly sweet, slightly fruity. It got more and more vegetal as the steeps progressed, so I didn’t take it out a ton of steeps. But I did enjoy this one this afternoon.

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74
drank Prince Vladimir by Kusmi Tea
1946 tasting notes

This is the last of my Kusmi blends from the sampler that I have to get rid of. I am not big on the Kusmi base but I discovered I liked it better cold brewed. However, this one has spices in it, and it was not tasty cold brewed. Oh well.

So I’m having it with milk and sugar right now. It’s ok. I don’t love it, but I don’t hate it. It’s kind of like a citrusy chai. Three more servings of this one to sip down.

Preparation
Boiling 5 min, 0 sec
TeaBrat

The best thing about Kusmi are their tins. :)

Angrboda

Perhaps you can temper it a bit by blending it with a plain black tea that you like better. I’ve found I can get rid of high-grown Ceylons that I was unaware were high-grown at the point of purchase that way. Of course in this case it might mess with the flavouring somewhat.

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20
drank Earl Grey Matcha by Red Leaf Tea
1946 tasting notes

Sipdown, 127. Lala’s notes on this reminded me that this has been languishing in my freezer ever since that first fateful time. I finally got around to trying it again.

I think it’s funny that there are very polar review on here. I LOVE bergamot, and usually cannot get enough of it, but at least at the robust flavoring level, this is nasty. I could hardly bring myself to take a sip. It still smells, and tastes, like cleaning solution. Bleh. No thanks.

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82

Sipdown, 128. My last assam from Sil! So I discovered with a lot of these that I am not the biggest fan of assams. However! When the hot water hit this one I thought it smelled quite good! I still added milk and sugar because I am a weakling when it comes to assams.

I am enjoying this one more than the other assams I have had recently. It’s smooth, it’s rich, and it doesn’t have that roughness I have found in other assams. Glad I got to try this one out!

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

glad to help out. If i find others you might like, feel free to poke me. Happy to share my black teas with you! :)

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81
drank Berry Almond Amaretto by Teavana
1946 tasting notes

I bought a couple of ounces of this a while ago on sale just to try it out. Never got around to it until now.

It has hibiscus, so it’s not surprising that it brews up tart and probably is meant to be served with sugar. At first I got the sense of a pretty normal hibiscus-y fruit tea, meaning that the hibiscus drowns out most of the other potential fruit flavors. However, as I keep drinking this one, the intense almond/amaretto flavor built and built, almost lending a light sweetness or at least a diminishment of the tartness. I enjoy it. I also think it would be an awesome agua di jamaica base.

Preparation
Boiling 5 min, 0 sec

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An afternoon gongfu session with this one. I haven’t loved a lot of dancongs I’ve had in the past, but I’ve been getting more into darker oolongs lately so I am excited to try this one.

The first few steeps were light and sweet, fruity and lightly floral. Definitely a delicate, refined flavor on this one. There is a light roastiness, like flavor of baked fruit. Later steeps lost the sweetness and became more orchid-like, though it is still subtle. Overall this was very pleasant and I enjoyed my session a lot, although I still think I don’t know enough about these to really appreciate the subtleties here.

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82

Sipdown, 129 (I decupboarded a couple of teas that I have decided to give away to a friend of mine). I cold brewed this one, and it was delicious! Mega yum. Apple and caramel and a hint of cherry.

Sometimes you cold brew a tea that you feel generally ambivalent about and it turns out SO MUCH BETTER than the hot steep. That’s how I feel about this tea. Also I love apple teas cold brew, so that may have something to do with it.

Preparation
Iced
Sil

wonder if i’ve tried this as a cold brew yet…

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80

Sipdown, 132. I made this one strong and added milk and sugar, which made for a decadent, almondy-chocolate cup. Very delicious this way! This isn’t one I would go for again, partly because I think the base is a little rough around the edges and I prefer Chocolate Almond Allure for a chocolate almond tea. But this is a nice one!

Preparation
Boiling 5 min, 0 sec

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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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