75
drank Vanilla Black by Harney & Sons
491 tasting notes

When I ordered this, the idea was that I probably wouldn’t like Vanilla Comoro much because it’s decaf and I thought that was weird. Of course, that wasn’t the case. I fell in love, face-first, with Vanilla Comoro. So the roles have reversed. This tea now has to live up to what I thought would be the loser.

It smells lovely as it steeps, brewing up to a pleasant reddish amber. The aroma is sweet vanilla and faintly smoky, leathery black tea. I’m a little surprised by the smokiness, as I wasn’t expecting it. This doesn’t have the buttercream, cupcakey vanilla that the Comoro had, which disappoints me a little. Oh dear, I’ve gotten spoiled.

The flavor is much more smoky than I expected, followed by the vanilla. It’s decent, yeah, but not what I was hoping for. I wanted a sort of cake or ice cream flavor, and this isn’t it. It’s a nice vanilla bean taste, but it’s too subtle for me. Sorry, Vanilla Black, but I’ll be reordering Vanilla Comoro instead. (And mixing it with French Super-Blue Lavender, oh god yes.)

Preparation
205 °F / 96 °C 4 min, 30 sec
ashmanra

Vanilla Comoro does have a sweeter, caramel dessert flavor while Vanilla Black is more straight vanilla, though I like both!

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Comments

ashmanra

Vanilla Comoro does have a sweeter, caramel dessert flavor while Vanilla Black is more straight vanilla, though I like both!

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Quiet, strange, and in love with the world of tea. 20-something and living just outside of Atlanta. Cat lover, EBM/synthpop geek, balcony gardener, and collector of fossils. On the hunt for the perfect tea in each of my favorite categories.

I prefer black teas, but I’m trying to broaden my horizons. My favorites tend to be yunnan tips, earl grey, chai, and pretty much any black tea from Fujian, China. My favorite add-ons are plum, cinnamon, coconut, apple, raspberry, bergamot, lychee, osmanthus, cucumber, sage, lavender, vanilla, and caramel.

I’m shy about green tea, curious about white, and learning to love oolong. I hate rooibos and anything with orchid, fennel, or jasmine.

I’m currently growing my own tea. I have a 3-year-old potted Camellia sinensis, and I plan on picking a tiny bit of new growth this spring for my first try at drying my own leaves.

Since joining, I’ve traded with: Kaliska, QueenOfTarts, LiberTEAS, JustJames, Spencer, Ninavampi, Jillian, Teafreak, KeenTeaThyme, and RachanaC (Rachel)-iHeartTeas.

You can assume that I’m preparing my tea using the Western method. I use zero-calorie sweeteners and in the hot months, I drink my tea almost exclusively iced.

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Decatur, GA

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