117 Tasting Notes
This blend is visually stunning. It’s full of so much stuff it could keep you occupied just identifying all its parts. Normally that’s something I balk at. I’m one to prefer fewer ingredients to extra ones. But in this case, it all works out well.
You’ll clearly see the chamomile, rosehips, cardamom, calendula, ginger and fruit pieces. I had issues identifying everything, and I’m certain I missed plenty of ingredients, including which fruits were included. The dry aroma is mostly mint. Every time I tried to capture more nuance I just ended up sneezing though so I gave up after ten or fifteen attempts.
Once steeped, the liquor brews a sensuous golden color. The aroma is a combination of the mint and chomomile, with only the slightest hints of stones fruits such as peach or apricot. Some camphor can also be noted. The briskness of this tisane blend is limited to the mint. Everything else seems to soften the blow.
I recommend this blend to anyone with a sore throat and to fans of chamomile and mint teas.
There wasn’t much of this tea left, so I’m extremely excited they were willing to provide me some of this tea.
This Pu’er is loose, not pressed into a cake. Its leaves a mixture of light and medium brown. The aroma is light and earthy, more of dirt than moss with some hints are a woody quality I thought similar of a tree bark.
The liquor steeps to a wonderful dark motor oil brown and has a smooth airy aroma with similar earth overtones as in the aroma and more mild wood notes. The second steeping is equally aromatic and flavorful.
The texture of the brew is extremely smooth. There’s almost no astringency or acidity at all. The flavor profile is also more of earthen qualities and less mossy than I expected.
The loose leaves for this tea are spectacular. They’re roughly one and a half to two inches long, twisted and a mix from light to dark green. The aroma is somewhat light with more vegetal tones than grassy ones.
The liquor is a light yellowed amber. The aroma once brewed is grassier than it is vegertal, but there are some floral notes as well.
Once you’re imbibing the brew though the vegetal overtones return. There’s not much astringency here at all. I taste avacado and maybe light hints of spinach and orchid in the brew. The texture is smooth, similar to an oolong.
I would recommend this tea to any green tea fan, whether you prefer Chinese or Japanese greens. Oolong fans are also likely to enjoy this brew.
Marigold petals and apricot pieces added to a splended black tea make for a nice looking assortment in the pouch this tea came in. The dry aroma is sweet and very creamy.
This tea brews a beautiful yellow-caramel liquor which effuses a subdued fruity and creamy aroma. I think I was expecting something stronger, but this was nice.
From the brew comes a light flavor profile containing the lightest of floral notes and fruit tones. You can clearly taste the apricot and the marigold petals comes through rather nicely in the finish and hold through the tail.
Brewed properly this blend has very little astringency and only the slightest hints of bitterness on the tongue.
The leaves for this black tea are twisted and curled roughly 1/16 inch in length and a brown-black hue with occasional lighter (as in whiter) leaves mixed in. I did not see any buds or stems.
The aroma is hayish with light toasty notes when dry and sweeter, like peaches after steeping. The liquor is a very dark amber and produced a malty aroma with peach notes and hints of honeysuckle.
On the palate though, the flavor is more subdued. There’s a minimal drying of the tongue and roof of the mouth. Some astringency and pucker finds its way into the mix with notes of peach and maybe nectarine and a malty texture in the finish.
The dry aroma smells heavily of fruit and reminds me most of papaya or guava, though neither exist in this tea. Once brewed the aroma becomes much more floral. The rosehips come out most readily with the hibiscus not far behind.
Producing a very very light yellow-orange liquor, the flavors get complicated. There’s an unexpected astringency here which I blame the citrus peels (orange and lemon) for. I don’t sense any mango smoothness or natural sweetness from the hibiscus. Instead I mostly get the sour cherry and rose petal coming through.
Snow Geisha causes a notable dryness of the palate which I also did not expect for a white tea.
While the aroma was satisfying I would have liked less complication in this blend flavor-wise. Maybe drop the fruit peels and the rosehips and see how that turns out. As it is, I felt this blend fell short of my expectations.
Fans of fruity teas may like this blend, but be forewarned some sweetener may be handy to keep this tea from drying your palate too much.
This blend is made of plenty of honeybush with large chunks of pineapple and coconut shavings mixed in. It’s really something to see and the aroma is so close to an actual pina colada I can’t stress how wet my palate was while waiting for the ensemble to brew the suggested 10 minutes.
The liquor brews an interestingly dark amber-brown. The aroma foretells the sweetness in the flavor. However the pineapple is subdued a bit with the coconut taking the forefront in the steeped aroma.
Once this tea is in the mouth it’s unbelievably smooth. For a tea without milk, this is a bit surprising. I enjoyed the play of the coconut on the palate with the pineapple tartness lightly teasing the edges of the mouth.
I recommend this tisane to everyone. It’s really something which needs to be tried, and at only roughly $8 (including shipping) you can’t go wrong!
Visually this blend is enticingly complex. You can pick out each of the spices easily, and there are plenty of them all. The aroma is lightly spiced with hints of an underlying sweetness.
Kama Sutra Chai brews a wonderful amber liquor. It alsmost reminds me of a malt whiskey. The brewed aroma is much softer than that of the dry leaves. I certainly catch some of the vanilla here.
This tea is a bit brisk. The spices twinge the tongue and some dryness of the palate occurs. The standard chai spiciness is inherent throughout the brew. The cardamom, clove and cinnamon play in the forefront with the vanilla bean notably taking a backseat.
The palate dryness and the briskness of this tea are appreciably reduced by adding milk and sugar. Traditionally one would add 3 parts milk to 5 parts water, and two or three teaspoons of sugar… but I suggest sugar to taste as three is far too much for me personally. The sugar helps to bring out the profiles for each of the spices.
This tea brews a dark caramel liquor providing an aroma full of baked peaches and the hint of a spicy touch.
On the palate this tea morphs into something different. The profile is slightly astringent, drying the outer edges of the mouth. The peach flavor is more subtle at this point and the ginger tends to come through with just a tough more force. The flavor here is weaker than other peach/ginger blends I’ve had and I actually appreciate that.
I would recommend this blend to fans of peach flavored teas and lighter Indian and Ceylon black teas.
This spice based chai is a rather delicious one. Although it’s spice based, the flavor is surprisingly smooth on the palate.
The loose tea is very nice to look at. With its red peppercorns, broad leaves, red rooibos and other ingredients and’s a collection of visuals to keep your eyes budy. The aroma hints at cinnamon but has plenty of the cardamom and peppercorns to provide a feisty play in the nose.
The liquor brews up a beautiful orange gold and smooths the aroma providing a savory sweet collection of flavor suggestions including coconut, ginger and peppercorn.
I like this tea best with milk. I’ve always traditionally made chai with milk as that’s how I was taught by Indian friends of mine. This tea is ‘ok’ without milk. But it really comes alive with milk added.
I recommend this chai to fans of other chai blends, especially Pumpkin Spice chai blends. Fans of cinnamon teas will also find this a palate pleaser.