795 Tasting Notes


So many backlogs to do… I’ll start with the most recent first and go backwards.

I’ve been so lazy lately. Maybe its just the beginning of summer/warmer weather? Regardless I’ve been having to fight to get basic life necessities done. Even making food is an effort, which is why I finally got up to make a bagel and cream cheese and this tea for a late dinner at 9 PM.

A little creamer in this and I regretted nothing – except that maybe I have 2 cups worth of leaf left in the bag :(. Why don’t my favorite teas just refill themselves???


I want the magically refilling tea containers myself! That would be a tea drinkers dream.

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drank Tamarind Pop by Butiki Teas
795 tasting notes

First time trying this iced – 3 tsp. leaf in my DAVIDs mason jar, boiled per blend parameters. Added 2 tsp. of turbinado sugar (so, less than my typical ratio of sweetener) and let it get nice and cold in the fridge.

This was sooo reminiscent of a cream soda when iced. I knew I should have put some carbonated water in it to make a tea pop, but as an iced tea it was still REALLY awesome. The notes of caramel and vanilla really stood out, and the sweetener added was just enough – I think if I had gone for my usual amount it would have been too cloying.

It’s not necessarily something I can drink with food though – this works much better as a nice, middle of the day treat by itself so you can really enjoy the flavoring.

Really really good – and I need to get over my hesitation with the tea soda thing because I know, with ‘pop’ in the name, that this would be GREAT served that way!

Flavors: Caramel, Vanilla

Boiling 3 min, 0 sec 3 tsp 25 OZ / 739 ML

Ooo, a tea soda sounds interesting. I have a water carbonation/homemade soda machine-thing that I barely ever use anymore. I should really try making some super-concentrated tea bases and play around with it.

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drank Coconut Cream Pie by 52teas
795 tasting notes

It’s been a week where pretty much all I could do was work and sleep. I hate those weeks because I seriously drink no tea whatsoever, and that makes me feel not like myself.

But I’m off for the next 5 days so I’m back! And my first actual tea to kick all of this off is a sipdown, which is even better since I’ve got some Hawaiian teas coming that I can’t wait to dig into.

The coconut in this has really held out for the years I have had this. I know what rancid coconut smells like so I know its still good but I’m impressed with its longevity. Adding some creamer in truly makes this sweet, creamy and the ultimate coconutty black tea. It’s not one that I would try cold but it is so nice as a dessert or breakfast cup served hot.

Well, coconut cream pie – its been super fun! I know what to repurchase for whenever I have coconut cravings!

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Backlog from a few days ago.

I had this for breakfast after work in cold latte form. It was especially tasty that morning, extra cocoa/coffee notes and a sweet cakey flavor too. I prefer cold beverages to hot in general and the lattes are no exception – its sad because I almost seem to drink these too fast. Maybe I should just make them bigger next time? :)

Anyway, I’m working through the matchas I’ve got but I am absolutely looking forward to placing another order with Red Leaf soon – there are SOOOO many flavors I want to try!

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Made this iced and sweetened (with my traditional 1/4 c. sugar to 1/2 gallon ratio) and enjoyed it over a few days. I do believe that there was a scoop or two of the English Breakfast from the Tea Merchant in this as well since I didn’t quite have enough leaf to do a half gallon of this on its own.

It was a great, brisk black tea option. I tried one cup with some lemon but that brought out a lot of the astringence so I didn’t do it again. But it was really refreshing and had a slightly cleaner, brighter taste than a CTC tea bag. Yay for iced tea season!

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I wanted this one after replying to a discussion thread asking about Frisian teas this morning. It is the best breakfast tea ever – strong malty caramel notes with such a thick mouthfeel.

I’m going to Germany in September for my birthday so I will have to find an actual German company’s iteration of this, but even if I do, this will always have a special place on my shelf.


Yes, to me both East Frisian and CTC Assam are apt morning coffee substitutes!

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drank Dublin Cream by Compass Teas
795 tasting notes

I have been wanting coffee lately, especially since the boyfriend is really wanting to start into grinding beans himself and buying the good stuff, a la 100% Kona style.

So, I remembered that I had this tea and it reminded me strongly of coffee and then it seemed like a good idea to have it last night to help me stay up and get school stuff done.

It is thinner in body than coffee but it does have a nice french vanilla undertone to it that creamer brings out nicely. It gave me the hit of energy I needed to power through, as well.

I can’t wait for this week to be over – one more night at work and I can maybe focus on myself and recuperate from the crazy. I hope it goes by fast.

Boiling 2 min, 0 sec 1 tsp 10 OZ / 295 ML

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Tried this cold brewed in my DAVIDs mason jar. Steeped for…24 hours? It’s been a while but I know it was a day max.

The cream note really comes out to play when it is steeped this way. Creamy blueberry on a very smooth black base. I need to make simple syrup because I do think this would benefit from some sweetener (since that’s how I have it hot) but I was surprised at how well it worked cold.

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You know what tea is amazing? This tea. This tea right here.

I made this to celebrate being put on standby last night for work and thus having the chance to get some school stuff done. Being that it was 1 AM I was not thinking clearly though and used double the amount of leaf. WHOOPS.

Well it actually didn’t work out too bad because I got lots of cinnamon bread that way. It certainly woke me up, in retrospect. I had it with some creamer and enjoyed the sensation of drinking a cinnamon roll, icing and all.

And then I got the ultimate good news – I was called off for the night! This is my lucky charm tea, I think. I love it madly – I know that much!

Boiling 2 min, 30 sec 4 tsp 12 OZ / 354 ML

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Some days you just wake up craving something sweet and rich. This is apparently my answer to that craving, and I’ve had it more than I thought I guess because I’m almost out. :(

It tastes and smells like those soft vanilla caramels that I could just eat forever and ever. I may not really be a chocolate girl, but vanilla and caramel? Yes please. I had some plain today (I don’t know if I’ve ever done that before) and it was fantastically textured, too. I didn’t need any creamer at all for it to be sweet and smooth. The Taiwanese assam has a good deal to do with this, I’m sure, because it is an exceptional tea in its own right.

I think I’m going to have to order this again when I run out. It’s not a strictly vanilla tea but I like it very much as an option for decadence in the morning.

Flavors: Butter, Caramel, Cream, Vanilla

205 °F / 96 °C 3 min, 0 sec 2 tsp 10 OZ / 295 ML

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I have come to the point (as of October 2014) where quality in tea is more important than quantity. Especially because I’m a seasonal tea drinker where hot tea is concerned, and a SLOW one to boot. I generally don’t resteep only because I’d be here all day if I did, though I do break out a gaiwan from time to time.

I adore French teas in practically every iteration, Japanese Sencha (specifically from the Uji region, as they offer the most seaweed flavor), and Dan Cong oolongs. I am trying to focus on plain teas and so companies like Verdant, Upton, and Butiki are on my favorites list.

When it comes to tea, I feel like the 10th Doctor says it best:

“Tea! That’s all I needed! Good cup of tea! Super-heated infusion of free-radicals and tannin, just the thing for healing the synapses. "


Atlanta, GA

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