419 Tasting Notes
When hot Troika reminds me of the Ahmad Tea Special Blend except the base is a little smoother and more forgiving in that it is less likely to get overly bitter if overbrewed. It tastes like a nice lightly flavoured fruity earl grey over a slightly bitter base. For me the sharp citrus of the bergamot was most present at first slightly tempered by the sweeter notes from the orange. As it cooled the orange
became more present for me and sweetend the tea a little. Having said this it is not an overly sweet tea. The orange has a few of the notes from Orangina ( a slightly bitter orange)without it being sweetened. I do get hints of mandarin but more like the taste of tinned mandarin packed in water. The base has a slight natural bitterness which gives the tea some depth. The tea brews up to a nice copper colour. The flavouring is nice and subtle and is suitable for those who prefer a lighter flavouing to their flavoured tea. The base is pleasant enough but not overly complex. It makes a nice afternoon tea.
Thanks Momo for the opportunity to try this tea.
This tea is the first Shui Xian I’ve ever had as well as the first tea from Verdant Tea that I’ve tried so thanks Momo for offering me the opportunity to do so through your sale.
I found the flavour profile of these tea to be interesting and subtle through out my tasting of it. The 16 steeps I got out of this tea ( 5,8, 20,30,35,40,45,50,60,70,80,100,125, 160,190s and 4 min) speak to the quality of it. My first impression of the tea left me with a memory of a really awesome steel cut oatmeal I had in McLeod Ganj ( Dharmasala) in India with hints of cream over starchy fruit like papaya or bananas over warm cereal notes. The tea also had warm floral notes. The tea even at 5 s had a nice creamy mouth feel followed by a freshening feeling at the top of the front of the mouth.
Early middle steeps revealed notes of caramel, honey and woody spice mixed with the tones above.
Later steeps brought out vanilla and some sweet vegetal notes that blended with the existing notes.
The final series of steeps were slightly astringent with a licorice woody spice tone appearing along with a hint of chocolate with the honeyed vanilla cereal woody cream notes remaining.
All over it was quite a nice experience I look forward to comparing it to another Shui Xian that I expect to be receiving soon.
I’ve had this tea several times prepared in many different ways and I have come to the conclusion that I prefer it prepared under leafed and at lower temperatures. The description describes it as a great accompaniment to an English Fry up and I have to agree, this tea like some wines really is a tea that goes best with some food preferably rich slightly fatty ones. It is probably a tea that would take milk well.
When I first had this tea I brewed it at boiling for around 4 minutes. The resulting brew smelled of lemon, sweet potatoes, roasted, blackened potatoes, hint of artichoke, spice, and a hint of malt. The brewed tea had a full, thick, mouth feel with a mild to moderate astringency. It tasted of malt mixed with a vegetal note and sweet potatoes, anchoring a citrus mixed with bitter cocoa top note. This is not a particularly sweet tea but more a mix of bitter tones and citrus. A little rugged, this is a tea that would probably do well with additions. With its citrus top notes and it’s coffee like bitter notes I could see how it could compliment a fry up. The tea re-steeped well with the second steep bringing out more cocoa and hints of honey notes.
When steeped at a lower temperature and with less leaf cherry and sweet potato notes are more prominent and the tea has less vegetal notes and lemon, but the other notes and rugged texture remain. The tea remained
moderately astringent. Although this is not my favourite black tea blend, it does have an interesting and varied flavour profile and I am glad that I had the chance to try it.
I finally tried this tea again with a lower brewing time and temperature. The vanilla really shines with these changes and there is less of a white chocolate taste. The green tea does impart a little bit more creaminess. A nice vanilla tea with a long lingering aftertaste. Upping the rating a little.
I am sick once again, sore throat ( for some reason when I get sick this tends to be where it concentrates), runny nose etc. To doctor my self up I made a tisane of ginger, sage ( full leaves from last years garden), cardamom, ginger, cloves and honey. It actually tastes quite pleasant, herbal, but not overly medicinal. The brightness of the ginger tempers the earthiness of the sage. Sage and honey are both known to help sore throats and the other ingredients are also known to help fight infection so hopefully it’ll help. At least it’s soothing on my throat!
I bought this tea in the Toronto China town South of Dundas at the store labelled China Arts City ( next to a tourist shop) that sells Bonsai. She had 4 or 5 greens and this rose conjou that she sold for about $5 for about 2 ounces.
This tea is quite nice though it is a bit heavier and fruitier than the Pure Aroma Rose Congou I’ve tried. It brews to a nice maple colour and smells of a spicy tea rose with a hint of smoke and a fruit mix of cherry and grape. It tastes of rose water (a spicy sweet floral with hint of a metallic tinge) similar to the PureAroma rose flavouring but slightly more fruity and not as crisp a floral. The base tea is very fruity tasting of plum and cherry and wine. It has a faint hint of charred crust from smoke that provides a hint of bitterness and becomes more prominent with more leaf or a longer steep time. There is a hint of chocolate. The tea is mildly astringent, leaving drying feeling on lower tongue. There is a hint of lemon. The tea re-steeps fabulously well. So far I have re-steeped it four times while retaining a pleasant rose overlaying fruity tea flavour while retaining a medium bodied texture. The body of this tea is slightly heavier than the Pure Aroma and it is not quite as smooth as a result of the astringency but the flavour is very nice and the tea is satisfying.
This is one of the teas that Teavana decided to keep from Teopia, whether they reworked it or not I can’t really speak to because I mostly used the one from Teaopia as a mixer to add nutty or caramel notes to other teas.
The tea brews to the colour of oak and smells of spice, nut and dark toffee. The tea is moderately astringent. The flavouring is a mix of bitternut like toasted hazelnut, mixed with the flavour notes of browned sugar and butter without the sweetness. The base tea is slightly bitter with floral and red fruit notes and a hint of malt and cocoa. The tea is not creamy, or sweet but has flavour notes of butternut toffee. The flavouring is subtle but blends well with the tea.
Wow this is actually pretty fabulous. It reminds me of having desert and coffee( or some dark rich bitter tea )all at once and would probably be fabulous with cream ( something I never add to tea ).
The dry leaf smells of cinnamon and cloves and raisins and is scattered with sliced almonds, raisins, and pieces of dried apple. After 2.5 minutes it brews up to a nice fragrant copper coloured brew that smells a bit like apple crisp taken right out of the oven. It tastes of a buttery, spicy, apple pastry with the flavour sweetened and deepened by the raisins and with the cinnamon and cloves balanced nicely. The tea underneath is a nice slightly bitter Assam that has a hint of biscuit and cocoa with a medium mouth feel and a light astringency that helps to bring a sense of pie crust to the blend. The tea also has a nice dose of caffeine. All though the flavouring has a sense of the richness of a buttery crust the tea is not creamy. It re-steeps decently well. A touch of sugar really helps to make the fruit pop in this tea. Quite a nice desert tea.
Hot this tea emits a fruity smell with an orangey peachy top note. It is slightly candy like, and has a hint of malt. The tea brews to a maple wood colour.
At first sip the tea has a green faintly floral note that quickly dissipates into a sweet orange taste, closer to a mandarin orange. This is followed by a rich deep note from the base tea that hints of malt or chocolate and a sweet note from the base tea that is seperate from the flavouring. The peach notes in this tea may be the result of the almonds. There is a slight sharp tang from the orange flavouring and the orange peel and hibiscus. There is also a faint hint of spice. The cloves are not in your face but instead leaves a faint tingle on the tongue and bring a certain warmth and brightness to the tea. This is not a spicy tea it is not like the fruity chais you get in fall, and while it tastes warming it is something that I could happily drink all year round.