853 Tasting Notes

drank Coconut Cream Pie by 52teas
853 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
853 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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Wanted some hot tea with dinner, which, incidentally was bacon and eggs. I’ve heard that green tea is really good with heavier food and I’ve got to say this was true here.

Also, I’m still shocked that boiling water and a 30 second steep doesn’t yield a bitter mess. But it doesn’t – I get a sweet, buttery green taste that really cleanses the palate, and tastes even more refreshing as it cools.

I recently joined Obubu’s tea club and I have to say it was a great decision if most of the teas are going to be like this one!

Flavors: Butter, Grass

Boiling 0 min, 30 sec 3 tsp 16 OZ / 473 ML

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Decided to try this iced, but made it the traditional way (boiling water, then add sugar, then cooled). Added a little less than 1/4 cup of sugar to 1/2 gallon of tea.

This was actually too sweet, even though I used my normal sweetening parameters when making iced tea. I think it could have gone down to about 1 tsp. per cup (so, less than 3 tbsp.) and been okay. The mint added a bit of sweetness on its own which is why I think I can be a little more lenient on the sugar.

I also think I’ll steep it for an extra minute or so, since mint was at the forefront of the flavor and I would have really liked to have some green tea, too. Mostly these are notes for next time, since I know I’ll be making more of this iced before the summer’s over.

Not bad, which is good because I have a bunch of this to use up!

Boiling 3 min, 15 sec 8 tsp 64 OZ / 1892 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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