2481 Tasting Notes

56
drank Ruby Red by DAVIDsTEA
2481 tasting notes

This has the grapefruit flavor nailed but there is added elements as well that I feel detracts from the tea as a whole. The apple and rose add sweet and floral which take away from what should be a bright and citrusy drink. Also, if I didn’t know better, I would blame licorice root for an underlying sweetness though it is coming from another source (maybe the chicory?) and I am just not loving it.

Preparation
200 °F / 93 °C 4 min, 15 sec 2 tsp 16 OZ / 473 ML
Evol Ving Ness

Too bad. This one smells really really good.

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85

Sipdown (146)

I was putting on the dishwasher and had just enough room for my milk frother so I decided to make a latte. My original plan was to make Evol Ving Ness’s Apple Custard latte with honey but we are out of honey. So, I put honey on the shopping list and opted for another caffeine free tea I thought would make a good latte – it was between this and Intensely Buttermint. In the end, this obviously won out.

I ended up using the whole 1/2 oz portion for a 15 oz latte. I let it steep for about 8 minutes in slightly less than boiling water. I then prepped about 8 oz of milk to froth. The first thing I noticed once I finished prepping was that the latte was a lovely pink color…which matched my lovely pink mug: https://www.instagram.com/p/BBYxfYoPJeetn9n0_JpBqkFlNQFep2LVKSO2qo0/?taken-by=rachel12610

Anyways, as for the taste, I am pleased to say this doesn’t taste overly of honeybush. I wish I had some to try plain as I am not sure if it is the milk covering up the base flavor or the tea is just well flavored (I recall I had the problem a lot with 52 Teas where the honeybush drowned out everything else). The foundation flavor, besides the milk, is definitely the white chocolate. Usually I find white chocolate comes through more as a creaminess than the actual flavor but here it is a distinctive white chocolate taste. Building on the base, is the mint – sweet and creamy and present enough to keep things interesting. Floating throughout the mix, is the vanilla which ties everything together nicely.

This is exactly what I wanted when I got a white chocolate grasshopper tea so I am glad it all came together. Now I wish I knew if that was because of the prep method or the tea itself…

Preparation
200 °F / 93 °C 8 min or more 8 tsp 15 OZ / 443 ML
Evol Ving Ness

It sounds delightful. I have a bit of this left. When I locate it, I will let you know. I tend to drink it straight up.

tigress_al

Oh man, now I wish I would have tried this as a latte way back in the day when I had it!

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74
drank Buttermilk Lemon by TeaGschwendner
2481 tasting notes

Sipdown (147)

This too was better than the cup I had while in Florida but unfortunately not as good as the first cup which made me fall in love. I remember this being amazingly creepy and with a dessert-like lemon flavor. This is more like a run-of-the-mill lemon tea. Nothing to write home about though a pleasant enough cup. Thank you Sil for another sample. You saved me from a purchase I would have regretted!

Sil

welcome!

OMGsrsly

Amazingly creepy? That sounds fun, tbh.

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drank Ginger Peach Moringa by DAVIDsTEA
2481 tasting notes

So iced this is reminding me a lot of Buddha bamboo. There’s a hint of the herbal base but that is far more subdued than in the hot cup. The ginger is also muted and there is a generic fruity sweetness to the whole thing. This isn’t my favorite tea and I doubt I am running out to get more anytime soon but it’s nice enough. I think the last of this will be cold brewed to see if that makes a difference.

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67
drank Jingle Bells by Lupicia
2481 tasting notes

This cup is MUCH better than the last one I had in Florida so that’s a good sign. The base, though present, is definitely not as strong which is good given I am not a lover of Lupicia’s black tea. The grape is most prominent and very candy-like/artificial. I go back and forth between that being a good thing and a bad thing. Today, I am okay with it but not loving it. The champagne comes through as a bubbliness which is weird considering tea is flat but its there nonetheless. There is also a bit of dryness coming from the base that helps sell the champagne element. All in all, its an okay tea and one that is certainly different than anything else I have tried, but I don’t think it is one I would seek out again. The last of this is cold brewing for later/tomorrow so I guess we’ll see if that changes my thoughts.

Flavors: Alcohol, Artificial, Bitter, Candy, Champagne, Drying, Grapes, Sweet

Preparation
200 °F / 93 °C 2 min, 15 sec 2 tsp 16 OZ / 473 ML

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56

Today has not been the best day for tea in my house. Every time I opened a pack, I spilled some leaf. This package was so stuffed to the brim that when I opened it up, leaf came flying out. Then, I went to prep a cold brew and dropped that on the floor too. Oh well.

Anyways, as for this particular tea, I am a little disappointed tbh. I had 2 large berries in my filter and I don’t taste them at all. However, I am getting a vanilla creaminess slightly but mostly I am getting shou mei (which I have learned more and more is not for me – definitely a silver needles type of girl). I still have some to play around with but tbh I may end up just passing this along to someone who would appreciate it more.

Preparation
175 °F / 79 °C 3 min, 0 sec

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drank Ginger Peach Moringa by DAVIDsTEA
2481 tasting notes

Apparently I wanted the ginger peach combination this evening since I made this at the same time of my Ginger Peach Rose tea and didn’t even realize. This one is certainly different from the sweeter and more floral tea I had before. This, though still sweet, is a lot more herbacious with more warmth from the ginger, for sure. The peach is much more in the background. I’m getting lemongrass as well as ginger flavor, in addition to the warmth, and I am not sure what Moringa is but I am assuming that might be what is contributing the herb flavoring to the mix. It’s not bad but this isn’t the kind of tea I typically drink and for that reason, I probably won’t restock once I finish my sample. Next time though, I will try cold brewing to see how that works with this tea.

Edit: As this cools, the peach is coming out a lot more and has more of a peach candy flavor as opposed to the fruit

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This is a really interesting tea. All three notes are present, almost in layers (if that makes any sense). The peach is the sweet top layer that introduces you to the sip while the rose is the large middle that dominates the flavor. Meanwhile, the ginger is resting at the bottom as a warmth that ties everything together. All elements can be tasted simultaneously, layered on top of each other, rather than sequentially. I am enjoying this one much more than I anticipated I would.

rosebudmelissa

That does sound like a really interesting tea!

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66
drank Movie Night by Pluck Tea
2481 tasting notes

This afternoon I had brunch at Mildred’s Temple restaurant. The wait was over an hour but the food was pretty great. One plus is they use locally sourced material so their tea supplier was from the local company, Pluck. I have seen their teas at Chapters/Indigo but I haven’t ever tried any. In fact, when I ordered this, I actually thought it was the DAVIDs Movie Night tea. Oh well. This, unlike DAVIDs more elaborate tea, was essentially just a sencha based genmaicha. Nothing too special though it held up well to restaurant style brewing – a small pot of boiling water with one teabag that sits in their for god knows how long. It never got bitter and was just a nice taste of roastiness.

Evol Ving Ness

What did you EAT?

I went there for dinner during winter/summerlicious a couple of years ago. The food was good, but I didn’t like the long long row of side by side tables. I don’t know—I might give it another go.

I bought a Pluck rooibos at the AGO. Not particularly impressed. Sounded good, execution not so much.

VariaTEA

I split the pancakes and the grilled cheese with a friend. Soo full! As for the tables, I’m sure I wouldn’t have liked it either but we got put at a nice, big round table that was isolated so no joining others for brunch. https://www.instagram.com/p/BBN4GUCvJSEPywROfGLWYjcQrwynwEcEldKIsY0/?taken-by=rachel12610

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56
drank Ruby Red by DAVIDsTEA
2481 tasting notes

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Profile

Bio

My cupboard has grown exponentially since joining this site and I have a lot to share. Feel free to snoop through my cupboard and message me if anything interests you – I am always happy to swap!

For me, flavored teas are definitely my sweet spot. I will most often reach for black teas and rooibos or honeybush blends but I do keep some flavored whites and greens around for when the mood strikes. I have a few herbals/tisanes but most of the time I find myself disappointed by them as they often smell deliciously sweet and then end up tasting tart/sour. I have a little bit of an aversion to pu’erh and oolong teas. I am also wary of florals, earl greys, and chai teas. I do not like overpowering citrus flavors nor do I usually like hibiscus, licorice or chamomile. I love dessert teas – caramel, vanilla, toffee, cookie, cream, and other sweet flavors make me smile. Fruits like strawberry, peach, mango, and pineapples will often catch my attention as well.

I have also realized that although I really enjoy adding frothed milk to some of my teas, if I do not like the tea with zero additives (just in plain water without milk or sugar), I probably won’t drink it. The one exception is flavored matchas which I will happily drink in cold milk if I do not like it mixed with hot water. My theory is if the tea can’t stand on its own then it is not for me and I will more than likely try to swap it out for something else.

Location

Thornhill, Ontario

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