391 Tasting Notes
I did two and a half teaspoons for a cup of hot water, seven minutes, then poured it over ice. I haven’t quite gotten the hang of icing teas yet. It’s surprisingly bitter (not strong, but surprising because it’s not bitter at all when hot) on the tip of the tongue, but otherwise not very flavourful; I get a whiff of the coconut and cheesecake flavours when I breathe out. I know it’s the ice that watered it down, so I’m thinking about investing in a set of whiskey stones. I saw a set at Chapters, of all places.
I used up the rest of this today, and then stupidly tried to rip of the label so I could reuse the tin.
Didn’t go over well. I’ll have to look up some online solutions to removing stickers without leaving behind the stick.
I didn’t have enough for two tbsps—came out to one and a half—so I threw in half a tablespoon of Great Wall’s caramel black as well. Afterwards, I used almond milk instead of regular milk, and sweetened with chai.
Delicious. Almond milk doesn’t mask tea as well as regular milk, I think, so it’s got quite a bite to it. I call it Almond Caramel Chai.
Bold notes of Assam and Ceylon, that mix well. Wasn’t sure how strong the Assam was going to be, so I only steeped it four minutes, but could have gone longer. It’s not bitter.
I spent the day with my aunt and family, and showed her the Tea Desire in our local mall. She picked up a matte orange Bee House teapot (two cups or so), and purchased me a tea as a present. Any I wanted, but I am terrible at making decisions on the spot, so I pointed at this one. Even though I’ve been meaning to try their Japanese Cherry. Ahwell.
This one is still nice!
Revisiting this one and how much it smells like a bouquet of flowers. I read somewhere that most Darjeeling “blacks” are actually a mixture of green, oolong and black, hence the multi-colour appearance they commonly possess, but are just labeled as “black”. Odd. But explains a lot.
Light and floral and also strongly walnutty, just as I remember.
This is my last cup of this and I am going to savour the HELL out of it.
I can tell it’s starting to get on in age, and that’s entirely my fault for delaying the inevitable. It’s taken away much of the fruityness I remember.
It’s overall lighter and greener and fruitier than The O Dor’s, which is considerably sharper and more “black”. This is why Life in Teacup’s is still my favourite, and I have plans on buying more. Probably once I run out of The O Dor’s, though, as I’ve been cutting back on my Tea Expenses so I don’t bury myself.
Sweet nut cream vanilla fruit. Very similar to Marco Polo, but not strawberry like that one seems to suggest—more drop fruit, I think.
The taste, so far, isn’t anything alike, though. Bright and fruity, with a vanilla sweetness.
Getting distracted by music. ♪ Down at the edge, round by the corner, close to the end, down by a river. Seasons will pass you by, I get up, I get down. ♫
There’s something nutty in here too, I think. Hazelnut? I don’t know. Hmm.
The first steep of this was a very pale orange, and the taste was sharp and dry (but not unpleasant), with little fruit and more earth. This’ a very dark oolong.
Second steep is a much darker orange—very bright. The taste of this second brew is lighter and brighter, but still with similarities; notes of syrupy sweetness, like peaches. It’s not as strong as Life in Teacup’s—I definitely still like theirs better, and need to order some more—but I still like this one. It’s likable in its own way.
Was over at the Great Wall yesterday; Jen was all excited because she’d been waiting for this tea. It wasn’t even on their menu or in their system yet, but she sent me off with a sample.
It smells of peaches. Lots of peaches. Brewed dark, but tastes light. Black followed by green—the peach strongly throughout. I’m glad the rose petals I saw don’t seem to be adding any taste this time around. Leaves a mangoypeachy aftertaste. I get the green on my tongue when I sip and breathe out.
Kind of wish I’d get more of the green/black out of this. But still, I like it. Maybe it’s just my tongue today, because the flavours are a bit muddled and very light, despite looking dark.