391 Tasting Notes
I’ve been waiting for this tea all year. I picked up a cup last year, but they ran out of regular supply before I had decided on buying a few ounces.
The strongest chocolate flavour I’ve ever found used in a tea (their other chocolate teas don’t seem quite as strong), although it and the spices COULD be stronger, but the smell is delicious and what I get in the taste is lovely too. Very reminiscent of the two-bite brownies.
My mother tried to make off with my cup.
Drank this one up without even logging it.
Pretty straightforward chai. Didn’t get much from the peppercorns, honestly. I liked that it had them and cardamom added, plus ginger—always my musts for a chai. Only picked up a small sample, and never once made it the proper way as I hadn’t the time.
It seemed like it would have made a good one, although otherwise I never found it particularly strong.
I guess I didn’t make a note of this tea the first time I tried it. I made it as per the instructions on the packet, and it came out too strong. Very astringent, even bitter as it cooled.
This time, just under boiling, twenty seconds (plus a ten second rinse). This time, it’s almost sweet, becoming vaguely astringent as it cools (which seems to suit it).
Steep two: More astringent. Bit stronger overall. Darkly vegetal.
I finished this in record time. I like it. It’s bold and deep, toffee sweet, vaguely salty but not in a way that turns me off. I’m not a huge fan of salted caramel, but I see the appeal. It’s just that all the salted caramel I’ve tried have been giant salt crystals mixed with caramel, so instead of a consistent salty-sweetness, it’s just giant pockets of salt with sweet.
…Huh. Could have sworn I’d written up a tasting note for this.
Well, long story short, this was one of the two teas my aunt sent to me while I was working up north. I found the base rather bitter, and thus wasn’t much a fan of this.
However, I’ve been using it to make London Fogs with since I got home. Milk /mostly/ tempers the bitterness, although it still makes its way through. It’s just a really cheap black tea base, I suppose.
Used this one up with one last tea latte today.
Wasn’t sure what to expect. Would the leaves be dry? You can’t “dry” honey. Maybe crystalized. Nope, I realized when I got the vacuum-sealed bag open and went in to scoop some out. Honey coated. Not leaves in a pool of honey, though. Really infused.
Couldn’t smell the honey on anything but my spoon after I’d scooped. Brewed in a gaiwan, the liquid is a cloudy, toasty yellow. Smells like a toasty oolong, no sweetness.
First Steep: Despite the obvious stickyness of the leaves, I’m not getting too much of a honey flavour. A nice oolong—not sharply vegetal, very pleasing, buttery notes. When I breathe out… Sweetness, I think, bordering on honey. As if the honey does not directly add any flavour, but somehow enhances the oolong itself so that I am enjoying this immensely.
More sweetness as I sip. I have a feeling the honey may have settled to the bottom—as it tends to do when you stir it directly into the tea anyhow. Starting to get a sticky honey taste with just a touch of sweetness.
Second Steep: Bolder taste in the second steep, as I didn’t actually rinse this. I think I’m getting more honey. Just a faint, sticky sweetness under the toasty oolong notes. I like darker, roasted oolongs, and I think the honey goes with it well.
Third Steep: Didn’t pay as much attention to this one. Still fifteen seconds. Didn’t get any sweetness.
Using up the last of this one. Accidentally used a bit too much and too long of a steep, so it’s sharp—bordering on bitter. It’s still unique and interesting to sip, and I’ve got room for many more steeps.
It’s a bitter cocoa taste. Reminds me of Dawn, but Dawn was a delicious powdery cocoa—no bitterness. The scent and taste are dark and earthy, rarely any fruityness to this tea.