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21 Tasting Notes

65

The rooibos and coconut provide a nice canvas from which the lavender asserts itself. Lavender is definitely the star of the show here. The tea is soft and gentle with a decidedly perfumed taste. Not overpowering but definitely not for anyone who dislikes lavender. Not into drinking perfume? This would make excellent drawer sachets.

Preparation
205 °F / 96 °C 5 min, 30 sec

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60

Recommended steeping time of 4-5 min is too long and results in a bitter, tannic flavor that obscures the subtle flavors of this tea. Will try again with a shorter steep time. Smells wonderful in the tin and in the cup – very pretty tea, too.

Preparation
175 °F / 79 °C 4 min, 0 sec

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20
drank White Champagne by Pangea
21 tasting notes

Boring. Hot water. More – and more nuanced – flavor in a quality plain white tea. Pangea teas have been a consistent disappointment. : (

Preparation
175 °F / 79 °C

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50

The soft, fruity, mildly sweet interplay between the licorice root and orange peel is shattered by the bite of ginger. Every sip starts out soft and comforting and ends like swallowing a mouthful of pins. The tumeric makes it stain something awful.

Preparation
205 °F / 96 °C 5 min, 0 sec

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85

Just right – and yet so hard to describe!

This tea uses its indoor voice. It has the soft, delicate flavor that a quality silver needle should. The flavor is strong enough to stand on its own yet not over-done for a white tea. It makes a great cup by itself and serves as a wonderful foundation for blending.

It’s easy to get and not terribly expensive – give it a try!

Preparation
175 °F / 79 °C

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25

Boring. Tried first as recommended then with more leaves but still just tastes like hot water. Bland white tea with no hint of floral flavors let alone whatever that “Cabernet Flavoring” is supposed to do. A nice cup of plain silver needle would be much more satisfying and interesting.

Preparation
175 °F / 79 °C 5 min, 0 sec

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85

Fantastic real chocolate flavor – deep, rich, earthy, and very grown-up. The pu-erh and cacao play together wonderfully. It just begs for a little splash of milk or cream. This blend stands head and shoulders above the candy-sweet chocolate chip blends that seem so common. This is the real deal.

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25
drank Hawaiian Colada by Pangea
21 tasting notes

Very subtle, too subtle. Tastes like a bland rooibos.
Thinking back to the low quality appearance of the other Pangea teas and wondering if it’s the tea or me.
Resteeping for 6 min this time. May try using more tea next time.

Preparation
205 °F / 96 °C 5 min, 0 sec
eiaeioiaae

Extra time did nothing. Doubling the amount of tea did nothing. Not even enough flavor to use as a base for blending. Out it goes…

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50

Exotic ingredients and rave reviews at teavana.com gave the impression that this was a special, unique tea. It could easily be run-off from very poorly prepared oatmeal or a very refined interpretation of the water left over after soaking beans. It leaves a bit of a funny sort of metallic numbness across the tongue. Unique, yes. Special, hm, depends on your definition.

Preparation
205 °F / 96 °C 5 min, 0 sec

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60

No notes yet. Add one?

Preparation
205 °F / 96 °C 5 min, 0 sec

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Profile

Bio

I’ve recently discovered the world of loose leaf teas and, more importantly, careful brewing. Wow, what a difference! I liked tea when I was steeping bags of it in whatever came out of the red spigot on the office water cooler but I love, love, love it now.

I heat water in my beloved Cuisinart PerfectTemp kettle and brew right in the cup. Never any sweeteners and very, very rarely any milk.

When not drinking tea, I’ve been known to teach gemology, knit, jump onto airplanes and trains at a moment’s notice, watch sumo, make jewelry, read the first halves of many books, dine finely, sing in the car, design webpages, belly dance, learn about stuff, and try anything I haven’t tried before. If you’re a Myers-Briggs buff, you probably know by now that I’m an ENTP.

Location

Beautiful Southern California

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