4 Tasting Notes

100
drank Cassis & Blueberry by Lupicia
4 tasting notes

Ever since Twinings discontinued their Blackcurrant tea, this has been a staple of my breakfast every morning. I can’t wake up without it.

The sharper notes of the blackcurrant shock the mind awake, while the lighter flavours of the blueberry float in afterwards, soothing the mind after the sudden jolt a moment ago. This is such a beautiful tea, it is absolute heaven.

Preparation
Boiling 3 min, 0 sec

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100

This is the way English Breakfast should be. It has all the characteristics of your normal English Breakfast blends, but somehow manages to bring just that little bit more. There’s a light, airy flavour sense as you sip this, which is one of the most delightful feelings in the world. This is the only English Breakfast I’ll drink, everything else is far inferior. Please, buy this tea. You will not regret it.

Preparation
Boiling 4 min, 0 sec

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73
drank Morning Red by T2
4 tasting notes

This is best drunk when brewed from a large pot of tea. The true delight comes from multiple cups in the one sitting. The flavours slowly come through richer and stronger the more you drink. If you’re in a funk, a pot of this to yourself and you’ll be right as rain in no time.

Preparation
Boiling 3 min, 0 sec

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95
drank China Jasmine by T2
4 tasting notes

There is a lovely little tea cafe/bar in Melbourne that I visit from time to time. Once of the most exciting parts is that they serve cocktails with tea in them. One of my favourites was the Gin & Tonic is Jasmine Tea, I fell in love with it almost instantly. Sadly it’s a little pricey to go there all the time just to have one cocktail, so my friends and I made our own version.

Jasmine tea + gin = amazing

China Jasmine + gin = heaven

Mix about five or so teaspoons of this into your preferred brand of gin, and you have one of the most amazing drinks you’ll ever taste. The harsh edge of the alcohol is washed away, and replaced with the lovely scent and subtle taste of the Jasmine tea. It is heaven in a glass.

Leave the China Jasmine in the gin for at least a day before drinking it, the leaves slowly infused over time. I prefer to leave the tea leaves in the gin, so as you make your way through the bottle the flavours change slightly, bringing a new taste every time.

Preparation
Iced 0 min, 15 sec

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Tea addict. What more is there to say? Plenty, after I’ve updated this.

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Melbourne, Australia

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