450 Tasting Notes
I am a lover of chai.
This chai failed epically, and I’m really quite sad. It smells divine, and as it steeps, you feel completely justified in wandering off in your mind to a pure chai heaven, where the chai is full-bodied and has presence. Sadly, this tea—regardless of whether or not you add anything—just seems to fall flat. Drinking it sort of reminded me of those times when you unscrew the cap on an old bottle of pop, hear a satisfying loud hiss, hope it’s still full of fizz, and realize that you’ve been lied to all along: the pop is flat, and that hiss only raised your hopes before that inevitable downward plunge.
Brewing, this smells great; the taste, however, is thin, fleeting, and watery. I’m sad to say I won’t be repurchasing this one. It may be akin to blasphemy to admit this on here, but I actually prefer the k-cup chai by Timothy’s, and that’s just a fact. We like what we like, right?
When I smelled this tea at the store, I knew instantly that I would love it. I’m a sucker for anything vanilla, and it also really did smell suspiciously of birthday cake. Alas, I like it, and will certainly finish up the 100 G I (rather hastily and impulsively) purchased, but I don’t think I’ll necessarily be restocking. although I don’t know—if you’d asked me if I’d be restocking this a few nights ago, i would have said yes. Perhaps I didn’t let it steep long enough today, or maybe I need to tinker around more with the quantities of milk and sugar. There’s also something…a bit artificial about the flavour (I know I know, there isn’t exactly a “natural” birthday cake taste to really rival this and put it to shame) but I think I was perhaps hoping for…well, something else, though I’m not sure what, exactly. Expect more tasting notes on this one!
I didn’t write any tasting notes about resteeping this tea, and I just wanted to say that contrary to my initial suspicions, this tea is actually quite re-steepable and I’m enjoying my second cup. I wouldn’t give it a third infusion, however, but that might also be because I think I’d probably get bored and switch to another tea by then, but that’s not necessarily the “fault” of this tea. Still creamy (well, thanks to the added sugar/cream, perhaps? LOL), and still strong and delicious.
Here’s the thing. I’m conflicted about this tea as well, so it’s probably a good thing that I don’t actually do any numerical rating (that, and it’s inaccessible with my software anyway, so that’s that haha). When I inhaled the scent of this tea at the store, I was instantly drawn to it: it smelled warm and inviting, and not at all unlike comfort food in a canister. My sister was the one who actually asked for it, and purchased a tin of it write on the spot (she is also now obsessed with tea!).
This tea definitely has presence in your cup—that much is for sure. It isn’t a subtle flavour (unless you steep it for like five seconds), so it’s a tea you’ll likely be able to have an opinion on either way.
Here’s the conversation that took place in my head as I drank my first cup…and yes, I may be unstable!
“Oh wow! It almost has a popcorn taste to it.”
“Popcorn? well yes, if popcorn were a drink.”
“Well, it can be a drink now. It’s like comfort food.”
“Except it isn’t food. It’s a drink. And tea isn’t supposed to taste…salty, or soupy, or…savoury. or something.”
“You obviously don’t understand the intricacies of tea, then, because real tea drinkers know that not all tea need be laden with sugary sweetness in order to taste good. Do you know how amazing this would be paired with some food?”
..and so there you have it. I like it, but some part of me instinctively feels as though the concept of tea somehow precludes warm saltiness/popcornness/butteriness, but the more I drink it, the more I’m resisting that type of shoehorning. It tastes very comforting, not overly earthy, and has a perfectly soothing quality to it when not over-steeped. I will most certainly at least be getting myself a sample pack of this, and will likely be adding more tasting notes as I tinker around with it.
Another odd review. I can’t really decide if I don’t like earl grey, or if it’s just that I don’t like this particular rendition of it, or if it’s just that I’m “drinking it wrong” or am having it at the wrong time in my life (I thought that perhaps this might be a tea that’s better suited for much cooler weather).
I actually went out on a limb (for me) and did two steeps of this.
First steep: I added some cream and two sugar cubes, steeped for about five minutes. To me, it just tasted like a straight forward earl grey, although I’m perhaps not qualified to say this, as I haven’t had too many of them in my lifetime. Something in it is quite strong, and I suspect this might be the bergamot, but if that’s what makes earl grey an earl grey, then perhaps this criticism isn’t really justified.
The second cup had a bit less of that “strong” (bergamonty?) taste, and I had it with only sugar and no cream. Although this is definitely a tea that can be steeped twice, I don’t know that I’d actually go out and purchase more. I haven’t closed the door on earl greys, however, and will continue to experiment with different ones. Perhaps a gentler incarnation of this will be exactly what I need.
So it’s the middle of the night, and I can’t sleep. What could be a better time to take a second stab at this tea that I had spoiled with two needless sugar cubes earlier?
It’s odd, because it’s the first cup of tea I’ve had where I really just couldn’t make up my mind. The dialogue in my head went something like this:
“Oh, it’s better without the sugar; good call!”
“Really? You think so? It tastes kind of..flat…or something.”
“Flat? no. I was actually thinking that this would be a good tea to have when you’re ill, because it sort of slips effortlessly down your throat without too much flavour or fuss, but enough flavour to make you want another sip.”
“Really? You think a tea that you don’t have to be forced to drink is a good tea? That’s your standard?”
“It smells wonderful! but I admit it doesn’t really taste strongly of mango.”
“No, more like an assortment of random fruit.”
In all seriousness, I think my biggest issue with the tea was simply that the flavour danced for a brief second on your tongue before disappearing, never really to be found again. And it wasn’t even a flavour I would particularly even want to conjure up, come to think of it.
My bottom line: I’ll likely finish out the sample package, but certainly won’t be purchasing any more. It served a nice, calming purpose for an otherwise anxious night, but was otherwise remarkably unremarkable. It most certainly did not taste like a ripe piece of mango.
Oh my! So I’m fairly certain I screwed this one up myself, because I couldn’t even bring myself to finish the cup. I read several reviews on here saying that the tea was a bit too tart, and given that I tend to find things tart even when they aren’t, I figured I’d preemptively add in two cubes of sugar to make sure I liked it once I actually sipped. Bad mistake. It was like very sugary mango water—so sugary in fact that I couldn’t even focus on any other flavours in the tea (and I couldn’t taste much tea at all, but perhaps that’s because white teas are more subtle?).
Anyway, I will definitely write another tasting note for this one!
Oh sweet heavens, I just had the most amazing, delicious cup of this tea. I suspected that I’d like the tea (to which I’d added a bit of sugar) even better with a dash of cream, but I wasn’t prepared for how head over heels I became after my first sip! I don’t know if I’m crazy for adding cream and sugar to an oolong, but does it even matter? I find that they bring out the vanilla (which is still a very “adult” vanilla if you ask me) perfectly, while still letting me taste what I’m certain is the oolong (although I don’t quite yet have the vocabulary to accurately describe it). I am definitely seeing a tin of this in my future though!
This was actually the second jasmine tea I tried from David’s tea, the first being the silk jasmine one. I actually found the other one to be a bit too “green” tasting, or perhaps it was simply more bitter and I just falsely assumed that that was the greenness of the tea. In any event, I really enjoy this tea, and am pleased to say it: I’d previously decided that I didn’t like any green tea, but am glad to say that I’m slowly starting to appreciate some of them. I’ve been putting in a full spoon of “David’s perfect spoon”, but after reading a few tasting notes on here, have realized that I can probably get just as strong a taste with fewer pearls. I also put in a dash of vanilla agave nectar, and that seems to mellow it out nicely.
So this was actually my first time trying an oolong tea at all, and aside from reading complicated descriptions of how the various teas differ from one another, I figure there’s no better way to really tell the differences than to simply try them out.
So, along came vanilla-orchid from david’s tea. I mainly picked it because I’m typically drawn to stronger, black teas, and I was told that oolongs are at least closer to black than other types of tea. That, and the light vanilla-orchid scent wafting up from the canister was calling my name. I have to say, however, that even when inhaling the scent of this tea, I don’t get much orchid—mainly a creamy vanilla scent, with “something else” that seems unidentifiable (perhaps that’s the oolong though, who knows).
Upon the recommendations of pretty much everyone, my first sip of this tea was plain—i.e. with nothing added to sweeten or thicken it. I found the initial taste to be a bit strong, bland, and a bit thin (if that’s an appropriate descriptor), so I added in two cubes of sugar, and that seemed to make a huge difference. I still got a distinct tea flavour, but there was also a delicious vanilla flavour that seemed to be a more “adult” vanilla and less of a birthday cake and sprinkles vanilla. I threw out the leaves, because I couldn’t fathom using them again (I’m terrified that the second cup will only be weaker), although I intend on trying it again, this time perhaps adding a touch of cream. all in all, I like it so far, and am interested in tinkkering around with it a bit to see if I can’t manufacture the perfect taste I suspect is lurking in these leaves! (as a side note, it might be worth mentionning that I heat and dispense my water with the keurig, and this morning discovered the nastiest, grittiest film coating the water storage tank on the side of the machine. Horrified, I uselessly chipped away at it a bit with my fingernails, only to discover it was caked on and actually covered the entire inner area of the tank. I think that has to do with the utterly disgusting water quality here in this city, and until I saw that cakey build-up, I never really believed I needed filtered water for tea—but now I’m heading out to get a filter pretty much immediately.)