571 Tasting Notes
Needed a pick me up this afternoon. Had this with honey, made right at my desk by my trusty electric kettle. It’s a pretty standard bagged black English breakfast: floral, sharp, pleasantly sour, and a tad astringent. I usually prefer its malty, lemony, hearty Irish and Scottish counterparts. This afternoon, however, it’s hitting the spot.
Flavors: Astringent, Baked Bread, Floral, Pleasantly Sour
Very fragrant and pretty rooibos blend. Fruity in a non-cloying way. Gorgeous ruddy orange-red color. I don’t know what’s so African about the fruits that Mighty Leaf chose for this blend, but it’s certainly refreshing and tasty. Minimal metallic taste from the hibiscus.
Flavors: Fruity, Mango, Metallic, Passion Fruits, Peach, Perfume, Pleasantly Sour, Rose, Stonefruits, Wet Wood
Very boring. Better than Lipton’s appalling attempt on an EG, but nothing to write home about. I like my EG to have a mild, smooth black base, and this one is astringent, which I find takes away from the bergamot oil. EG should be confectionlike and delightful, and this blend tastes like an English breakfast with a twist of something faintly citrus-y. A similar affect could be produced using a plain black Tetley teabag and a lemon wedge.
I’m officially a snob, I suppose.
Flavors: Artificial, Astringent, Citrus
Let this one steep too long and it wound up being rather bitter. When steeped properly, this is an aromatic and very satisfyingly gourmand blend. Cinnamon and vanilla are the strongest notes, with a whisper of hazelnut lingering in the aftertaste.
Having a very boring day at work (end of semester for undergrad = no customers = dragfest for teaqueen). Been watching some professional development videos on YouTube, but there’s only so much lecturing about networking I can take before my eyes start glazing over.
I daresay this won’t be my last brew of the day considering how little else there is to do!
Flavors: Cinnamon, Dirt, Hazelnut, Vanilla
I do love a good cup of jasmine green every once and a while. I’m really not a big green tea fan at all, but occasionally I just have to have it. Today, I’m experiencing afterglow from an absolutely amazing lunch of nigiri sushi made with the freshest salmon and tuna I’ve ever had. Green tea seemed to be the appropriate complement to it.
This is a very reliable and lovely cuppa. A very heady floral scent permeates the liquor before you sip. The green base and the jasmine are equally matched, and I get notes of sweet melon and perfume in the aftertaste.
A classic springtime tea, made by a classic company.
Flavors: Jasmine, Melon, Perfume
This tea is very smoky but also delicate and floral. It’s like a less in-your-face lapsang souchong. Not what I would expect from an orange pekoe, but a nice surprise nonetheless.
I like Chinese black teas because in my experience, they tend to be mild and smooth, not astringent or sour. This particular blend is a nice intro to yunnan.
Flavors: Floral, Perfume, Smoke, Smooth
My wonderful boyfriend picked some of this up on our adventure to Teavana this past weekend. He was looking for a low maintenance, high caffeine, loose black tea to have at work, and this fit the bill.
We made some to try. The dry pearls smell fishy and earthy. Once sipped, it’s very malty, smooth, and hearty. Reminds me of a Scottish Breakfast tea, although not at all astringent. He’s very happy with his purchase.
Been drinking this one at work a lot. I love how the whole leaves open inside the silk sachet. The flavor is outstanding, too— genuine vanilla bean. Pleasantly bitter with an edge of natural sweetness. I saw that someone put “beany” in the flavor note section— I think that’s very accurate. The black base is mild and delicate, which is the perfect complement for the vanilla flavoring.
Flavors: Beany, Earth, Vanilla