505 Tasting Notes
I’m excited to try this one because I’m a floral girl when it comes to perfumes and I appreciate Turkish delight and violet candies, so thank you for the sample, Stacy!
This is one saga of a tea. With the first steep, all I could taste was jasmine, and I’ll admit that I was a little disappointed. Not a huge fan of jasmine. Rose Violet Calendula has reminded me why multiple steeps, especially for oolongs, is pretty much the greatest thing ever, especially when you’re trying one for the first time and don’t know what to expect.
The second steep paid homage to rose. A little on the heady side, but I like it. Plus rose and oolong pair beautifully together, now that I think about. Even when you think about the typical flavour profiles of different types of teas, rose would logically seem to go the best with oolongs. Even the scent of the second steep was like a waft of fresh rose perfume.
Then the third steep is even more different, introducing the violet. It’s oh so subtle though, as the rose is still quite prominent, but I’m nevertheless excited to finally get some action from the violet. It still also smells very rosy.
This makes me want just a violet oolong. Pretty please?
A friend came over earlier this afternoon to have tea together and catch up. I had a jug of this cold steeping in the fridge since last night so we opted for that since it’s been quite a warm day.
I think he liked it? We polished off the whole jug, practically. Love this one as is, without any sweetener. I swear there is a sparkly citrus note in there dancing amongst the goji berries.
Maybe it’s a good thing I waited to have this twice before writing a note because the first time was too much on the mate flavour, for which I don’t particularly care. I was a little annoyed in the shop because I asked for 10g since I don’t care for mate and the employee gave me 20g instead, and did that for Mom’s Apple Pie too, but maybe it won’t be so hard to finish after all.
I tried a shorter steeping time this time and it’s more coffee-ish, I can taste a touch of mango, and a vague berry flavour. It’s interesting, alright. Kind of glad I’m not picking up on the juniperberry.
It’s essentially like drinking a fruity cup of coffee.
This one comes from Ms. OMGsrsly and I’m super stoked since I love cold brewing these kinds of blends. Thanks for the sample!
I cold brewed about three glasses worth, and already done one. I can totally taste the strawberries and blackberries separately. It’s blends like this that don’t make me miss juice at all. So thirst-quenching and popping with flavour.
If I had the opportunity to pick some of this up, I wouldn’t hesitate to stock up.
Many thanks to OMGsrsly for passing down a bag of this! I could always have more iced tea in my life. I’ve pretty much been drinking it in place of water over the past few months. Yikes. At least I never add any sweetener to mine.
This tastes a lot like raspberry leaves to me, or some sort of berry leaf, combined with a bright pomegranate note. The base is mild and allows the other flavours to shine. Behind the other flavours, I can taste blueberry after a while.
Already down to my last glass and here I just started drinking the two litres when I got home three hours ago.
400th tasting note! I’ve had this for a few months now so it’s about time I try it out. As many know, I’m quite picky about my chai, so it takes a rich, complex chai to truly impress me.
The dry leaf smells predominantly of fennel, ginger, and cardamom, then backed up by the warmth of the cinnamon and clove.
I tried the stove top method. I was generous and added nearly four tsp of the tea to my pot, poured in 1½ cups of water, and let it come to a boil. It took about five minutes or so. Then I added three tsp of brown sugar, stirred it for a while, and after a few minutes, added around 1 cup of soy milk. And a splash of vanilla extract. I let that simmer for another ten minutes or so.
What I’m left with is probably one of the best homemade chais I’ve ever had. I can taste the ginger. I can taste the fennel. The cardamom, the clove, the peppercorn, etc. It’s not just cinnamon milk like many of the chai blends, both in cafés/restaurants and any you can brew at home, tend to yield.
Maybe I’ll cut back on the brown sugar next time because I swear my lips are feeling a little sticky from it. Granted, I rarely use sweetener to begin with, but chai is an exception.
Surprisingly well-balanced blend and the rest of my bag will get the same treatment on the stove top. Well done, Verdant.
A pleasant dessert after having some wholesome homemade borscht. I made it with red lentils instead of broad beans, which is how my grandma makes it, and it’s still fantastic.
I usually drink this without any additives but since I have half-and-half in my fridge, I opted for some of that. I think it kills the caramel a bit. Going back to no additives.
Breaking Bad time!
Thanks to Heather for passing down a sample of this. I’ve never been a huge fan of white tea, but seeing that I haven’t had a straight up white tea in years, it wouldn’t hurt to revisit them.
Freshly steeped, there are notes of cooked vegetables, maybe mild snow peas. It’s hard to pinpoint but definitely some sort of cooked green vegetable. As this is cooling, it’s going a little wonky, along the lines of chlorine, unfortunately.
Beautiful leaf but the flavour is not my thing. I’ll abstain from rating seeing that no one else has so far and I’m not the greatest fan of white tea to begin with.
w00t another sip down! Cold steeped the rest of it, but since I didn’t have enough for 2L, I slipped in some H&S SoHo.
This makes a great cold brew but after going through 150g of this, I think I’m forever done with it.
Am on my third cup this morning, and it’s been beautifully chocolatey and malty. Even slightly nutty, especially the first couple steeps.
I stopped at the third cup because I find from past experiences that the mineral notes come out more after the third steep, and that’s not really my thing.