551 Tasting Notes
This is a really, really smooth cup!
On the sip, I only get that really smooth base with no astringency and some lemony citrus flavor. The bergamont here is really minimal, and not bergamonty which I really like. The vanilla and caramel come as an aftertaste that lingers on the tongue long after the sip.
I don’t know if these are flavors that remind me of Paris, (ATR’s Brioche absolutely gets that honor) but it’s a really satisfying blend of flavors.
Thanks whatshesaid for sending me some of this one!
So, seeing as today is one of my unbirthdays, I thought I’d try this tea!
This reminds me of drinking peaches in unsweetened ginger syrup. Which I happen to like. I did a short(ish) steep because Adagio has made me wary of oversteeping when trying new flavored black teas. The base here was still a little bitter, but very light on the astringency. The flavoring is naturally sweet from the apricot/peach flavor, but there’s very much ginger spice that comes through as well. It would still benefit from additional sweetener and possibly some milk or cream to add some creaminess and interest. The aftertaste totally is peachy gummy rings. Though I don’t get that during the sip.
It’s a fair flavored black tea. And I’d bet it would be really good cold steeped to kill some of the bitterness in the base. I also really like apricot flavors iced. Yum.
I also was hoping for my own personal Cheshire Cat to hop out of the cup and was sorely let down there. Thanks Rie for letting me try for some Disney magic here.
So yesterday my car stalled on the interstate on the way to work (at 5:30 in the morning) and we had to have it towed. And it’s in the shop now. I guess I’m lucky a careless driver didn’t nail me. But that pretty much set the tone for my day.
So I’m back today and hoping things are a little less…terrible.
I actually think this one smells a wee bit better than it tastes. It smells rummy and caramelly and sweet with just a suggestion of vanilla.
The taste here reminds me of the Red Velvet Cake tea with the butterscotch and maple notes. There’s a little bit of an emulated liquor taste here too that definitely gives it a rum feeling. The aftertaste is all butter and richness. This is absolutely a grey morning tea!
I like this one just a wee bit more than the Red Velvet Cake because this one is actually supposed to taste like it did!
Thank you for swapping with me jessiwrites! I can’t wait to try the rest :)
Shelley_Lorraine was nice enough to throw this in one of our trades. :) Many thank yous to her for the chance to taste this!
This one is actually pretty tasty, and I’d almost count it as breaking my string of not-so-hot DAVIDsTEA samples. I say almost because it doesn’t taste a thing like red velvet cake to me. It’s more creamy maple and butterscotch with a slight chocolate touch that hits at the end of each sip. The black tea is mellow and gets a little lost with everything else.
The aftertaste is lingering and reminds me of those cheap butterscotch candies in the yellow wrappers. Or like the caramel they sell at the supermarket in the squeeze bottles for ice cream. (Not a bad thing).
Actually, this tea reminds me a lot of a caramel sundae. So, no red velvet here, just delicious ice cream sundaes. It wasn’t what I expected, but I’ll take it.
6 tsp Jasmine Pearls (Adagio)
4 tsp Silver Needle (Adagio)
2 quarts water
So, last night when I was making up my pitcher of jasmine for milk tea, I realized I didn’t have enough of my Jasmine Pearls for the amount of water I wanted to use. Oops.
So, I just went super boring (but practical!) here and mixed it 60:40 with some Silver Needle and made a pretty normal Jasmine Silver Needle. Problem solved!
I might have to do it this way again, because it added a really nice vegetal note and made the whole thing less perfumey. Also, once I added the sugar syrup, milk and boba there was a sweet honeysuckle note from the Silver Needle too. I cold steeped overnight as opposed to normal steeping and serving over ice, and Fiance said it was the best milk tea I’d ever made. So yay!
So, admittedly the only times I’ve ever had elderberry anything was in liquor. (Sambuca and St. Germain) so my experience here is hugely limited.
But that doesn’t matter, because this tea is pretty stunning anyway!
The dry leaf smells really tart and citrusy, and once steeped it retains that citrus but there’s also a little bit of sweet berry depth.
This tea tastes like it would be amazing iced. And I will absolutely be getting on that. But it’s also pretty good hot. There’s a tart nectarine flavor initially then a sweetly tart berry flavor hits that reminds me a little bit of blackberries and lemon zest. It’s really refreshing and a perfect summer tea! Yumyum.
I’m cold steeping some Jasmine Pearls for milk tea tomorrow. Fiance was super excited, and wondering if just maybe we could have it tonight. I’ll finish converting him yet!
I know I’m close because I got him one of those refillable Keurig cups last week as they have a Keurig maker thing at his office. The first thing he tested in it was the tea he has at work. I’m so close. :D
But onto the actual tea!
I did four steepings in total, 8 ounces each, using 1.5 tsp of leaf in a standard gravity steeper.
3 min, 3 min 30 sec, 4 min, 5 min
Initially it looks like a pretty standard lightly oxodized Taiwanese oolong. Then it has the familiar flavors of sweet cream and floral, but also has a little apricot-like lift at the end of each sip. The finish is sweet and lingers, which lends itself well to the next sip and it seems to build over the cup. The osmanthus strictly complements the oolong with neither overpowering the other.
By the later steepings (4 specifically), there’s some serious atringency going on here., though.
The osmanthus makes this a really pretty tea. Once the leaves are unfurled, the tiny, delicate white petals on the dark green leaves is really stunning. I could absolutely see myself serving this to company in a glass pot.
Honestly? This tea isn’t great. The leaves are really smashy and there’s stems in the mix. When brewed, the base is forgettable and mediocre. And the flavoring is kind of artificial. But what this tea has, and why I keep drinking it, is a huge nostalgia trigger.
My grandparents on my dad’s side were first generation Italian immigrants (Sicilian) and while my nonna broke every stereotype about good Italian cooks, she could bake up a storm. So, every other Christmas, we’d head over there and we’d have a horrible dinner but it was completely worth it for the dessert. And we’d have cannoli with pistachios and stuffed fig cookies and the ones this tea reminds me of, Pasticcini di pasta di mandorle or cookies made from almond paste. She’d do half of them traditionally with maraschino cherries or dried citrus but the other half she’d partially dip in dark chocolate and coconut rasps and ohmygodweretheygood.
Both are passed now and the cookie recipes were stolen by one of my relatives (we know who you are), so we don’t get these awesome cookies anymore. And I haven’t been able to duplicate this particular one. So, yeah. Nostalgia tea.
I got this as a sample with my Shincha, and was pleasantly surprised with it! It’s not a super lively green tea (think fireplaces and snowflakes), but it has a fair amount of natural sweetness and a nice hay-like flavor. I’m actually curious about cold water and allergy easing potential here. Probably enough to snag some on my next order.