767 Tasting Notes
I suppose the fact that I’m still drinking the ORIGINAL pouch of this, some 3 years later, should show you how slow of a tea drinker I am. This is why I cannot have a huge stash of tea – as it is it will probably outlast ME at this point.
That said, I am actually within one to two cups of finishing this. In its heyday, the smell of this was my favorite – custard doughnuts. Now its a bit more chemically, but with the help of some creamer its still quite a strong vanilla tea. I can’t fault the tea for being old, though.
It is my favorite vanilla tea, and one I’m genuinely sad was a limited edition.
Iced this becomes much more fruity and much less caramel. An apple green is essentially what I got, tart and vegetal. Quite refreshing, though I rarely drink iced greens.
Still, I can’t see myself drinking this regularly. But its always nice to try new things – especially in sample sizes!
Steeped some of this hot and set some up to cold brew in the fridge, so I could decupboard the whole sample that I got from Sil a while back. This has been a week of sipdowns, and that is such a good thing!
The main flavors I’m getting here are the tartness of an apple, the surprisingly rich caramel flavor, and then a vegetal green tea beneath it all. I know there are supposed to be a lot of other fruits in the ingredients, but its possible I could have lost them due to scent/flavor contamination from being in a drawer with other teas. That’s the main reason I’m coldbrewing, too – to see if I can pick up on those other flavors with the different brew parameters.
This is really good though I agree that the caramel and apple seem like it would be better suited to a black tea base. Still, it works for my afternoon cup today.
Drank this this morning. Seems like it was a different world then, and it kind of was. This morning there was still snow and ice on the trees – now everything is practically melted away. I’m not complaining…I missed the sun these past few days.
I keep waiting for the other shoe to drop with this tea. Its like I’m expecting it to let me down or just not measure up to the expectations I’ve set for it. And then I smell it, freshly steeped, and I can just feel all my nerves and tensions uncoil. Its nostalgic, though I don’t know what it is, exactly, that I’m remembering so fondly.
This morning I tried it with creamer and the lemon got lost momentarily, but as it cooled peeked out again. Lemon meringue indeed. I love this more and more with each cup.
Flavors: Butter, Lemon Zest, Vanilla
Luckily I remembered as I was steeping this how bitter it got at only 1:30 of steeping the first time I made it. I was able to yank the steeper out about 1:15 in and I’m glad I did, since this had already turned super dark after it seemed like the leaves barely got wet.
I meant to try it without additives but the opaqueness of the cup intimidated me into adding creamer from the beginning. It turned into a lovely tamed tea once the creamer was added but I’m thinking my palate might not be able to handle it any other way.
I take most of my breakfast teas with milk and sugar anyway so this will fit in the rotation until I sip it down. It certainly was the jolt I needed to get into schoolwork this morning!
Gave this a shot cold brewed to use up the last of the leaf sent to me by Sil!
Cold the pure orange turned a bit more like bergamot, so kind of an iced earl grey? Eh. I wish it hadn’t done that – earl greys are exclusively hot, breakfast teas to me.
Oh, well, it’s gone now. I got called off work tonight so at least the ice storm will be something I can watch rather than travel in. Off to make some hot tea to stay warm with. Stay safe everyone!
This is only the second time I’ve had this, and I don’t remember too much about the first time except that I felt like the flavors didn’t really have a lot of cohesion to them.
Today I had it with breakfast and some creamer and everything tied together a little neater. Chocolate and caramel are still the predominant flavors but the creamer helped smooth everything into something resembling a cheesecake. There’s still a bit of chemical-ness in it, so it tastes more like a processed cheesecake than homemade one, if that makes any sense.
So, all in all not terrible. I’ll drink what I have but this is not a must have blend for me.
Flavors: Caramel, Chocolate, Nuts
Butter flavor. Coconut vanilla butter flavor. With this slight hint of alcohol in the scent. I’m really sensitive to alcohol though so it’s probably nearly undetectable to most people.
Sigh. Drinking this and hoping everyone’s just overreacting to the weather forecast. I can’t even deal with another Snowpocalypse in Atlanta. Buttered rum PLEASE work some tropical magic.
Flavors: Butter, Coconut
Good thing I read the tasting notes before I tried this one- I would have really been thinking it was the wrong tea because who would guess Bergamot from Divine Cream?
This was a sample from Sil – and such a lovely one! It’s been a while since I’ve had a bagged tea. They are quite convenient aren’t they? Shame that you can’t really get good quality teas bagged for the most part, though. Ah, we’ll, just makes me appreciate the ease of it when I do get the chance.
This tea has the buttery caramel vanilla I love, accompanied by the surprise bergamot flavor. It’s a light bergamot, which is how I prefer my Earl Grey anyway, and as an Earl Grey Cream, it is quite good. I am considering getting more if only because it the ease of a good bagged Earl grey cream would be great for travelling.
I found a surprise hidden gem in my cupboard! I’m thinking it’s going to be a good week…
Flavors: Butter, Caramel, Vanilla
Steep notes: no additives, 1 packet of leaf to my gaiwan (6 oz. capacity)
Dry leaf smell: chocolate covered raisins? Wow. Fruity and cocoa-y all at once…
steep one: 10 seconds, Um, smell has changed to burnt french fries. I remember this. I also remember not really preferring this particular iteration, if I’m honest. Still, as long as we’re getting into semantics, this isn’t smoky – it’s just char. So I don’t outright dislike it. As it cools I taste a starchy bread undertone. maybe a hint of burnt sugar/caramel. Come to think of it, I don’t think anything burnt was actually in the taste – just the smell. I can live with this.
steep two: 20 seconds, mostly because my hands just aren’t fast enough to get everything poured any faster. This steep smells more like burnt sweet potato fries. Taste is more chocolaty – dark cocoa powder.
steep three: 35-ish seconds. Leaves smell ashy/charred but the liquor smells caramel sweet. This makes me happy. Taste is sweet, smooth vanilla caramel.
steep four: 1 minute. I’m amazed at how those leaves smell so different than the steeped liquor or taste. Now the caramel has transitioned into a honey note. But its got kind of a roasty flavor in the background, so…honey on toast? Its interesting how the liquor seems to get sweeter with each steeping, which I am loving!
steep five: 3 minutes. Multiple steepings are always so hard for me because I just don’t drink alot of any drink at once, unless I’m eating dinner. The fact that I’ve gone 5 rounds (so, 30 oz) with this in an hour is actually pretty darn impressive. Flavor has changed to what I thought the initial smell of the leaf reminded me of – chocolate covered raisins. It’s more of the unsweetened cocoa powder than milk chocolate though. Still a very nectary mouthfeel, even though I’m five steeps in. I’m not going to be able to hold any more tea tonight though, so I’ll save the leaves in my gaiwan for tomorrow.
I can’t believe how long its been since I’ve had this – long enough that its not in stock anymore. Still, it was a nice relaxing tea to end the weekend on. Time to get ready for bed and start a new week!
Flavors: Baked Bread, Caramel, Cocoa, Honey, Raisins, Sweet Potatoes