1199 Tasting Notes
Still kind of not a fan of the aftertaste of this tea because it is so drying. But a lower temperature and a shorter steep have made it an easier drink.
It’s very sweet and malty, even with less time it’s still a very full bodied tea.
And now this time as it cools, I don’t like it one bit. It becomes almost slightly sour with astringency.
Thank you, tperez!
A blueberry white was the second of my two first loose leaf teas but I never repurchased it for some reason. This one has always intrigued me so yay. I could take or leave the acai but I’m pretty sure acai just tastes like blueberries anyway in 99% of American acai stuff. Anyway.
I made iced tea with this because it’s too warm today. It’s definitely on the light side. It also just completely smells like a cocktail so I covered the leaves in vodka but I don’t think it’s really going to do much, it’s been almost a day now since that.
This does seem like a difficult tea, I would guess you need more than the 1.5 tsp suggested to really get a decent flavor. It’s not a bad blueberry flavor but it tastes like a waste of white tea.
I have to say I was not looking forward to this when I saw almond extract as an ingredient, but I figured it couldn’t be that strong of a player in the tea.
Something about this just tastes off to me. The raspberry smells and tastes odd, it actually almost smells like a savory soup at times, it’s not chocolatey at all, and it tastes like pepper.
Going to try again with this at some point but I’m put off by it right now :(
This is probably pretty old but I don’t even care, because it actually does taste like blueberry pie.
When it cools off it’s kind of meh but when it’s still hot, it’s delicious. I am pretty sure I’ve had this more than the one other tasting note I have suggests, but I would like to try this iced and also with a little agave to see if that really brings out the pastry notes even more.
…it is 67 degrees outside, gross.
S’mores for breakfast!
I love this tea, I think maybe I could sweeten it just a touch and love it even more though. I don’t think it’s very chocolatey, but the marshmallow and graham cracker is pretty awesome despite that.
I tried this with a 4 minute steep today and it was perfect, definitely a temp to keep in mind for the black teas from Della Terra, I always have a problem with it not being enough in the end.
Had some of this again earlier with added chocolate, by way of hot chocolate mix. Soooo good, I know I should try it on its own already but chocolate and mint and I are really getting along right now.
I now need to go make tea for right now, as I was given a $50 Sephora gift card for Christmas and I can’t figure out how to not go too far over the total….I have to buy online though because LOOK AT THIS. http://www.sephora.com/very-colourfoil-manicure-trade-P377711?skuId=1491273
Ok so this tea has definitely not been a favorite of mine but I just tried some amazing technique given to me by Brenden from Whispering Pines.
1/2 tsp per 8 oz of water, 200F, and 8 minutes.
Now finally I can really truly say this tea has FLAVORS. It’s not like just being hit in the face with a bold, malty tea. It’s sweet, and it is so fruity. There’s definitely orange, maybe also sweet potatoes (not a fruit but deal with it for right now) and it has this amazing clean aftertaste.
This poor tea should not be made following Rishi’s directions. Not at all.
Ok now we are up to date. I kept putting this aside to try later, and finally it was time.
I didn’t smell the tea in the bag at first (though I did when I got it), and was I put some in the infuser, it was the most glorious vanilla cream scent.
This is alright. It’s really light. I guess it has been awhile since I’ve had any oolong but…I can’t taste it over the vanilla. I was hoping since they named it Vanilla Orchid, I would get those lovely orchid notes from the base tea, but not so much.
It wasn’t as amazing as I was hoping though, I have saved it though for a resteep! But that is later.