432 Tasting Notes
The dry leaves are a mix of colours ranging from olive to light to charcol brown and smell of fruit, bread and a sweet lily.
I brewed this tea at 40, 50, 60 70and 80s. The steeped tea ranged in colour from light straw to light peachy orange.
Through out two brewing sessions captured scents and flavours of fruit ranging from plum, peach, marmelade, dried apricot, banana and lemon , grain notes ranging from sweet corn, toast and sugar cookies, spice, cinnamon and faint nutmeg, cream, vanilla, and light floral notes ranging from a sweet lily to honeysuckle. The tea also had light sweet vegetal notes and a light astringency in the front of the mouth.
Many of the leaves of this tea were broken, however the pieces were fairly large and the tea was not bitter. It maintained a creamy mouthfeel followed by a light astringency in the front of the mouth through all the steeps.
Overall the tea was pleasant with a lot of complexity in flavour. The flavour was not excessively sweet or intense. However I think I enjoyed the TKY in this series more because I enjoyed the spiciness in it more.
Unlike the first tea I had from this company this tea actually has a good deal of scent and flavour. The dry leaves actually smell like strawberries coated in vanilla sugar and have obvious fairly chunky pieces of vanilla and coconut.
The tea brews to a transluent copper colour and smells slightly like blanched almond and cocoa over a powdery floral sweet note.
Over the first sips there is a hint of cocoa, vanilla and coonut and a slightly spicy woodsy powdery floral note similar to some insense. The first half of the cup lacks the fruity notes that rum usually has, and has slighty bitter vegetal base notes blended with cocoa. It is moderately astringent. There is a slight reference to cream and an
aftertaste that references a dark toffee without the sweetness. As I sip the flavour has some of the slightly woody tones you get from the home made cane alcohol I had in Ecuador. As it cools it develops more fruity tones of strawberry and bananna above the cocoa. The final aftertaste and feel in mouth is of having eaten dark bitter chocolate.
The tea has an interesting mix of flavours it doesn’t quite reach the taste of the commercial rums we have in North America but it does reference a cruder rum flavour without a hint of the alcohol. Overall I think Davids version does a better job of capturing the taste of buttered rum. Having said this, the tea is pleasant enough that I will finish the tin.
This tea from Bolivia really requires one teabag per cup of water otherwise it brews weak. The tea smells like apple cider minus the spice, a bit like a warm version of cidre douce. The flavour is fairly mild sugar may help to strengthen the apple flavour. There is a faint hint of tartness you can feel on your teeth and a taste of diluted boxed apple juice. Its true to its flavour but the flavour could be a bit stronger for me.
This bagged white tea has a soft lemon scent leaning towards the smell of lemon verbena and cream. It brews dark for a white tea and tastes silky and sweet, with soft flavour of first cut light hay mixed with a soft baked goods lemon flavour with a hint of spice (referencing lemon thyme and thai basil) and wildflowers. Taste reminds me of a lemon custard or pudding, but not as sweet.
The smell of this tea reminds me of the lemony aspects of patchouli or of lemon mixed with a drop of juniper essential oil. The tea underneath is sweet but its flavour is mostly hidden by the fruity flavour above. It tastes of lemon and orange dried fruit with a touch of rind over a spicy bergamot. The tea base is lightly astringent with a touch of bitterness. there is a faint touch of something soft and floral. The tea is quite light in body. pleasant in the afternoon but not a must have for me.
When first brewed the scent of this tea kind of put me off because I smelled a cross between charred meat and charred bread crust, but once that dissipated the tea was pleasant enough. I tasted barley and toasted rice, chocolate (both dark and milk at times), raisins, and prunes. The tea is slightly syrupy and biscuity at the same time.
I am not going to rate this tea at the time because I haven’t had many Jasmine Pearls before and really don’t have a point of comparison.
These pearls appear to have been naturally scented there are still a few petals mixed in with the tea. The sent in the bag was of a strong fruity Jasmine like the scent you smell in the flower markets in India after the flowers have been left to wilt in the heat all morning. The dry leaf is tightly wound strong almost with obvious downy buds with silvery hairs. The leaves range in colour from light olive to forest green. I steeped them 6 times in a Gaiwan. The colour of the tea remained a consistant peach mixed with green tinted light beige. The Spent leaves are small with an attatched bud. Overall these had a pleasant flavour that was a mix of floral, fruity and more savory and vegetal notes through out the brewing with references to the Jasmine, pineapple and peach and vegetal flavours.
40s. smell: light, sweet almost powdery jasmine with a lightly smokey, slightly savory scent from the tea.
taste: the tea is slightly creamy. The flavour is a nice blend of soft floral of jasmine and a sweet vegetal flavour from the tea with a faint hint of smoke and a fruity flavour almost hinting at grilled pineapple. no astrigency or bitterness.
45s. smell: jasmine, smoke,and fruit
taste: jasmine, brighter and fruitier rather than soft. Medium bodied tea with a vegetal taste and a hint of fresh almost green peaches and skin. Tea develops a little astringency felt in the front ofthe mouth and a hint of bitterness.
90s. smell: scent of jasmine and a savory vegetal.
taste: more astringent. jasmine flavour starting to loose prominence. The tea underneath still reminds me of an under ripe
peach and skin. need to raise water temperature for next brewing.
2m smell: jasmine scent almost gone.
taste: jasmine is stii contributing both something green, which contributes to the fresh fruit feeling in the mouth and something powdery suggesting almost lily of the valley. The base contributes a savory only slightly sweet vegetal flavour.
4 min. smell: hint of floral, vegetal.
taste: soft powdery floral taste up front, followed by freshening taste in the mouth, mouth feel of having peaches, lightly savory almost salty broth.
Dry the leaves of this bop ceylon smell of raisins, a little sour and dusty. It brews to a dark mahogany. The tea smells of malt and something sweetly vegetal like cooked peas overlain by lemon and plum/cherry tones. It is sweet on the tongue at first sip but the flavour dissipates quickly leaving a sensee of cool dryness in the front of the mouth. The flavour doesn’t seem to hold a lot of base notes but the top notes are a fruity floral with a hint of vegetal. The floral is sweet with a faint hint of spice like clover mixed with carnation. The fruit is sweet hinting more of plum or a sweet blackberry rather than tart like the lemony smell might suggest. The floral/fruit mix it actually at times reminds me of sweet grass, quite nice. Oddly enough a bitter malty tone appears only after drinking
about half of the cup. The tea flavour is nice enough but it lacks depth and body. It is kind of thin for a breakfast tea. I think it would taste rather thin with milk, however if you drink tea black it is pleasant enough.
The company that produces this tea is kind of interesting because it has a mission statement to use local ingredients whenever possible and even grows some of the spices it uses on its own 20 acre farm if you’re interested there is more info here:
They have an interesting selection of herbal teas many including ginger and pepermint. ( They use to have one that had both of these which was a perfect anti-nauseant to have when flying) and some with local or regional herbs.
Anyways onto this particular tea. Hibiscus and ginger might be some people’s nightmare but this is actually quite nice. The sorrel is really not that tart at all. I think that this must be a sweeter, milder variety of hibiscus. The tea brews up a beautiful shade of ruby red as could be expected and it smells almost like a honeyed ginger lemon tisane. Both the hibiscus and ginger are relatively mild here and there actually is a hint of honey. The ginger is sweet and only mildly spicy and probably adds a lemon scent to the tea and the hibiscus is actually sweet only adding a little fruity tartness. It almost references cranberries. Its actually quite nice!
Sometimes when I’m craving something sweet but not too sweet I like to mix Teaopia/Teavana Caramelissimo with a light to medium bergamot earl grey(this time CJay teas option). This time I blended them 2 parts earl grey to 1 part Caramelissimo. What you get is citrus caramel blended with a hint of nut from the hazlenut brittle in Caramelissimo, over a ceylon/assam blend base which is both citrusy and bitter/earthy. It’s really nice, but add some sugar or increase the proportion of the caramel tea if you prefer a sweet tea. As it is this blend has an aftertaste that is a little like eating an earl grey dark chocolate truffle.