drank White Christmas by 52teas
296 tasting notes

On the tenth day of Christmas, my true love gave to me… White Christmas Black Tea!

Dang, only two more teas left in this countdown? My, how time flies! Wasn’t Thanksgiving like a week ago? I did not know what to expect when I read the label on this tea. The name White Christmas could really go in many different directions to describe almost any blend. White chocolate, vanilla mint, holiday sprinkles are all quite plausible choices. To get to the bottom of this, I opened the package of tea to discover the wisps of marshmallow root and plenty of strong, fresh minty scent. The combination of the two instantly made me think of good old pillow mints. The brew wafts a minty smell to my nose holes. I smelled crest toothpaste, altoids and candy canes. All of which, in my own opinion have their own distinct mint characteristics. I really enjoyed the smooth marshmallow finish. It gave the tea a crème de menthe feel. I wish I could have gotten more of a fudge-y note with the Fijian black tea, but it was still refreshing and energizing. I’ve always been curious as to why cooling things like mint are so popular in the winter… when it’s cold… Nevertheless, I still order a peppermint white mocha whenever I come across a Starbucks

Check out the post on my blog: http://itstheteamonster.blogspot.com/2016/12/12-days-of-christmas-day-10.html

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Bio

I dream in tea.

My name is Maddi. I like to take boiling hot showers and meditate in my closet. I think and talk about tea so much that it has become a punchline of sorts with my family and coworkers. Besides my unhealthy obsession with the drink that gives me life, I do yoga frequently, I make green smoothies out of any vegetables and fruit in the nearest vicinity, I am obsessed with Korean Dramas, I run as a form of moving meditation, and play video games with my easygoing and forgiving boyfriend. I used to cook for a living, and I almost always eat at least one waffle a day.

Favorite types of teas:
Aged Oolongs hold my heart. Sneaking their way in are Korean Greens. Roasted oolongs and I are not on speaking terms as of late. Black teas of all types, but especially Fujian and some Yunnan are nice indulgences more often than not. I know and love Japanese greens more than any kind, while Chinese greens bore me. Certain White teas thrill me, but most have me changing the channel. I love using my Yerba Mate gourd, we have become steadfast amigos. Puerh and I are still getting to know each other, and while sheng is playing hard to get, shou is there to hold my hand when no one is looking. I sometimes make my own functional herbal blends, and if there is a hell, it is filled with Rooibos. Above all else, direct – trade tea is my favorite.

LEAST Favorite Flavors/Flavorings
Hibscus
Lavender
Herbs, if they are out of place (I’m talking to you, thyme)
Strong Bergamot
Berries
Chocolate (added flavorings)
Cloves/strong cinnamon
Nuts

MOST Adored Flavor Profiles
Smokey
Floral
Coconut
Majority of chai
Caramel
Vanilla
Grassy/Vegetal
Earthy
Citrus
Stone fruit/melon

“Tea is naught but this:
First you heat the water.
Then you make the tea.
Then you drink it properly.
That is all you need to know.”
- Sen No Riyku

Location

Denver sometimes, Las Vegas some other times

Website

http://sororiteasisters.com/a...

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