112 Tasting Notes
Been drinking this the past couple of days. I’m staying with my sister and I might be getting sick (oh noes!) so I’m drinking lots of tea to try and keep it at bay. It’s a very pleasant fruity tea. Like most Lupicia teas, the flavoring is pretty subtle, but I really like the combination of tropical fruits with cranberry — which is a little unexpected, but the result is quite nice. I just have to remind myself not to eat all the cranberries before steeping the tea…
I’ve been drinking this tea for the past few days (ever since I got back from the con, where I drank nothing but tea bags and coffee…). It’s one of the teas I picked out as a gift from my grandma for my birthday, and I must say, I am quite pleased with my choice. Obviously, I will love pretty much anything with a good vanilla flavor, and this tea is no exception. I like the strawberry element of it too — on the first steeping, it tastes like your usual strawberry flavor, but on the second, it starts to taste more like real strawberries, with an authentic sort of sourness to it.
This is an odd one for me, because it’s really, really good… but I don’t like melons. They’re one of the few foods that I’d rather not eat, I find their sweetness to be rather cloying. However, I do occasionally enjoy the (artificially?) flavored melon candies from the local Asian supermarket, so I figured I’d give it a shot.
The dry leaves smell very melon-y, and have pretty little green sugar crystals among them. Brewed, I found that the quite green taste and scent of the oolong balanced the melon over-sweetness quite well, and I enjoyed this tea a surprising amount…
Tried some of this yesterday, when I’d decided I’d had enough caffeine for one night. It’s really /pretty/ — both the colorful mix of the dried flowers, and the pale pink rose petals once the tea has steeped. It smells way more citrusy than I had expected, but in a nice way. The tea itself was… a little disappointing. I steeped it for what feels like forever, but it was still a little too weak for my taste. Next time I’ll try using more, but I’m wary of overly strong chamomile, as it’s not my favorite thing.
I would probably have kept some of this around to add to plain black teas that were a little lacking on their own — this would add some pretty flower petals to the dry tea and a floral profile that might make up for the tea’s shortcomings — but unfortunately, it only comes in samples, sachets, and one pound bags… and I’m not quite /that/ fond of it.
Looks like I finally got around to trying the famous Laoshan Black…
The dry leaves immediately surprised me with their cocoa-ey scent — I really didn’t expect it to be so pronounced in a plain black tea. I also just love the way the dry leaves look — both the black and the laoshan green — the little curlicues are just so cute!
What surprised me even more was the reaction my family members had. My little sister was absolutely disgusted by it, and refused to drink more than a sip. My mother agreed with her that it smells “weird” … she admitted that there was something interesting there, but it definitely wasn’t what she liked from a tea. My dad said that if it had been brewed about three times stronger (what?? the directions already recommend a tablespoon per cup of water…) then it might be interesting to try. To which my mother responded that if it had been three times stronger, she probably wouldn’t even have tried it.
All of which… leaves me more than a little confused.*
Personally, I got a very strong cocoa note, and also what I guess was the malty, barley note mentioned, which I initially found somewhat unpleasant… but I’m pretty sure it’s growing on me. To me, it tastes chocolatey and a little earthy, and with a little cream and sugar I found myself enjoying it immensely, and wanting more once I’d finished the cup…
I’m now very curious to try all the blends it features in. I bet it makes a fantastic chai, the bergamot-rose sounds divine, and the imperial breakfast blend is probably good too… So, guess who’s going to be making another Verdant order… =P
*(Upon further reflection, considering they didn’t think much of the davidstea yunnan, I’m guessing that we’re just more used to floral tastes in our black teas than earthy/malty/chocolatey? Although my mother enjoyed the strawberry chocolate puer… Hmmm…)