1328 Tasting Notes


Queued post, written May 1st 2014

I have a bit of a headache today so I thought it would be a good time to try this blend which MissB shared with me. I’ve been saving it for a time when I felt I was in need of some ‘taming’, mostly, I admit, out of some curiosity to see if it would work.

At first when I brewed it, I said to myself, “this smells American.” I’m not sure what really defines that smell as such, but it just somehow did. I didn’t even know what was in it at that point. Except some kind of mint because that was abundantly evident as soon as water was poured on it.

Turns out it contains catnip. That explains a lot RE Luna’s mysterious interest in the box of things yet to try as of late. She must have been able to tell there was something very interesting in there even through the plastic bag and all the other teas. I’m not surprised that she could, really. Compared to a cat, us humans have barely any sense of smell at all. Husband is growing some catmint seedlings on the window sill at the moment. Hopefully they’ll be allowed to reach a decent size so that they can survive before they start attracting the cats. They’re still tiny, though, and only three of them have come up (disappointingly) so the allure shouldn’t be too great just yet.

Anyway. It also contains licorice, which I had guessed as well because the blend is very sweet and licorice has a characteristic aftertaste. I had not guessed ginger, though. There can’t be very much of it in the blend because that’s another one of those things where even a little tastes like a lot to me.

There is also a good amount of lemon-y freshness in here, which I must admit I didn’t identify on my own, but rather recognised once I’d read the ingredients list. And finally hops. Hops? Now I don’t like beer of any sort at all not one little bit. It’s one of those things that I simply can’t force through my throat without making a face. Husband says it’s the hops that provides that flavour that I don’t like. He’s probably right too. Just the way that stuff stinks the whole house up when Husband is brewing beer, UGH! Fortunately I had tasted the tea before reading the ingredients, so I knew it wouldn’t taste like beer. Knowing what to look for, though, I think I can nearly identify it in the blend, but it’s very very faint and well blended in with the other flavours.

It’s a pleasant enough blend, this, but not one I would run out and buy tomorrow. I could probably easily drink it as my Triple B (Before Bed Beverage), but the fact is that I’ve already got alternatives there that frankly I like better.

Headache is still there, though. Hm.


LOL “mysterious interest”… cats are great!


when my 14 yr old dd feels tired cranky, or “those days” always asks me for this tea. She likes to add 1/2 tsp of honey. i have to say that she gets in a better mood. I dont know if its placebo effect or it really works. But it "works " for her. i tried once i didnt like it.


I was on a yoga-type retreat on St John in the early 90’s with one week to really chill out from a high-pressure job… after 3 days, not yet feeling unwound, I started drinking this tea and almost magically recaptured a mellower me, stat. Zero to bliss in a day. I keep it on hand now, trusting its value, but only turn to it once in a great while.


I still have one bag left, so I can try again and see if I actually get tamed. Certain time of the month seem a good time to try it. (If it works for that I’ll definitely hunt down a box!)

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drank Rouge d'Automne by Mariage Frères
1328 tasting notes

Queued post, written April 30th 2014

I got this one out fo the EU TTB round 2, because it was something to do with vanilla. Might as well be honest here. Vanilla lures me in every time. (Except when it’s in rooibos with no other flavour than vanilla. That vanilla rooibos from Simpson & Vail that tasted like a mouthful of shampoo is quite unforgettable). I’m also attracted to autumn blends for some reason. Much more than I am to blends related to any other season.

Looking at the description, though, I’m not sure how autumnal I find it. Chestnut, yes, that’s pretty autumnal, but vanilla? Not really. If vanilla is anything at all it’s winter-y for me. This is a subjective matter, though, and it’s not so winter-y that I won’t happily consume all the vanilla-related things all the year round.

I’ve had roasted chestnuts before and thought they were… well, frankly, quite strange. Not unpleasant, but certainly not my idea of a treat either. Sort of a mix between a sweet potato and a nut. I have also had them cooked in food where I find them far more appealing, but I’ve never had them in tea before.

I used all the leaf in the sample, sharing a pot with Husband when he came home from work, and wish I could give you a complete description of it, but it was had while we were having our bit of a chat about our days and such and then later I was… distracted.

I do remember, however, that I found it a pleasant cup. Not super chestnut-y as I’ve got to know them in my limited experience, but there was definitely something nutty in there. And also a fair bit of quite sweet vanilla. It felt a little bit sugared really, which was a little too much for me.

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drank Golden Needle Black Tea by Teavana
1328 tasting notes

Queued post, written April 30th 2014

I got this one out of the EU TTB round 2. It was one of those ’don’t think, just take’ things. :) The database entry on Steepster isn’t telling me anything useful about it, but I assume it’s either Yunnan or Fujian, because black teas called Golden Something usually are. Not always, but often enough that it’s a fairly safe assumption.

This one has a sweet, hay-y aroma which makes me believe it’s most likely Yunnan. It’s quite grainy with a bit of malt as well, but it doesn’t have the cocoa-y Fujianness. Some research was required here. I couldn’t find anything by the name of ‘golden needle’ on Teavana’s website, but I’m given to understand that they have a habit of changing their stock at the drop of a hat, so I’ll have to admit I wasn’t really expecting to find anything either. I did, however, discover a Steepster database entry called ‘Nine Dragon Golden Needle’ also from Teavana. Now I’m wondering if it might actually be the same one. That one was from Yunnan, so I feel I can say I was correct in my identification of the origin of this one too. I can’t be absolutely certain that they are the same thing, though, so I’m going to post this under the database entry that has the same name as my sample, not the Nine Dragon.

Now the taste. Oh, quite sweet and a little vegetal too. I was not expecting that sort of note. It made me think of oolong. One of those that are oxidised to the point right between the green type and the dark type and having gained a bit of both worlds. It only becomes sweeter as it cools and to my surprise the vegetal note stays. I had expected it to be a ‘first few sips’ sort of phenomenon (do doo dodo doot!) but this doens’t seem to be the case.

I think the sweetness, almost sugary in nature, is related to the grainy notes. That one was quite malty in the aroma and I believe this is what we’re having here in the form of the sweetness of malted grain.

On a related note, last night’s dinner involved pearl barley. I’ve never had that before, but it made my tummy rather happy so it won’t be the last either. Don’t worry, Steepsterites, this is actually relevant, because while we were eating it, I kept thinking it reminded me of something I’d tasted before. Something very familiar, but I couldn’t make a connection. Now, tasting this tea, I know what it was. It’s the grainy note that I so like in a black tea. That’s barley! I’ve always thought that note was much closer to rye, because it reminds me so much of a good rye bread. (I wonder if I can get barley flour somewhere around the vicinity of here… I must remember to have a look next time I come past that big health food shop in town. I want to try using it when I make biscuits.)

Towards the bottom of the cup, that Yunnan-y hay-y note is coming out more, followed by the characteristic twinge that some people describe as pepper. If I hadn’t already worked out the origin before, it would have been quite obvious now. Normally I find this note, in larger amounts, somewhat off-putting but since we’re getting towards the bottom of the cup here, I don’t mind it. The tea is also quite cool now.

I feel like this was a tea in three stages. First stage when it was very hot, the sweetness and vegetal note. Second stage, when it reached a more easily drinkable temperature, grain and more sweetness, and now third stage, quite cool, all Yunnan-y. I thought the second stage was the best bit, which is lucky because that really makes up the majority of my experience with this cup.

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Queued post, written April 29th 2014

I got this one out of one of the EU TTBs, although I must admit I cannot remember which round it was. It was with equal parts trepidition and curiosity that I took some of it.

Once upon a time I had an orange blossom oolong which was utterly delightful. I can’t remember which company it was from, but I believe it may have been Shang Tea. Last year I thought I wanted one again and while I was shopping with Jenier I noticed they had one, so in the basket it went. Unfortunately that was an all round disappointing experience as it turned out to have a lot of jasmine in it and next to no actual orange blossoms of any sort. I can’t abide jasmine. It’s like drinking perfume. I’m sure I must have looked this one up before taking some of it, so I feel confident that it doesn’t say anything about jasmine.

Still, though. It might be stealth jasmine.

Steepsterites, I am traumatised by previous experiences with stealth jasmine! It’s not as bad as stealth hibiscus, but it’s up there!

It smells floral and vaguely citrus-y. Good! Nothing here that makes me think of jasmine. I can also pick up some of the base which seems to have a cocoa-y note to it. I think that suits the orange blossoms quite well.

Hooray! No stealth jasmine! No obvious jasmine either! Instead, something floral and citrus-y on a clear dark oolong base. This is not a tea which has been doused in perfume and flowers. It’s scented, not flavoured, it feels like, and I feel like I’m first and foremost drinking a dark, relatively strong and quite cocoa-y oolong. A Wuyi one, perhaps? It doesn’t say, so I can’t know for certain, but it strikes me as one (in my quite limited oolong experience).

I find with a tea like this it’s important to be aware of what you’re drinking. If you expect something orange-flavoured, you’re going to be disappointed. Because it isn’t. It’s not orange. It never has been orange, it never will be orange. It’s orange blossom and that’s not at all the same thing. Scented, not flavoured, and first and foremost it’s the oolong rather than the flowers. It’s a common mistake to make, which is why I’m pointing it out. I’ve done it before myself. It’s probably wrong of me to refer to the oolong as the ‘base’ at all, really.

This is not on par with the memory I have of that by now nearly legendary orange blossom oolong of yore which may of may not have been a Shang, but to be honest, it’s possible that I’ve built that one up in my mind to such a degree at this point that even if I had the very same one tomorrow, it would not be as good as I remembered. On its own terms however, this is a very pleasant tea indeed.

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drank Honey Bush Choco Caramel by ZenTea
1328 tasting notes

Queued post, written April 27th 2014

I snatched this out of the EU TTB round 2. I think. It sounded right up my alley with the caramel, and I’ve been looking forward to trying it. Tonight the time had come and I’m having it as my before bed beverage.

I did a bit of a sniffle when I poured the water on the leaves and it smelled very caramel-y then. Not super-much like chocolate, but I did pick up some slightly spicy notes of what I believe must be the base. I haven’t got much experience with honey bush. I’ve had before a number of times, but it’s been years since I’ve had it unflavoured. Still though, it was a note that struck me as honey bush. It’s quite recognisable.

The one thing I do remember from when I had it unflavoured years ago was that I could see why it’s called honey bush and that it had a distinctive natural taste of honey. That part of the base certainly comes through here as well, followed by a smidge of spice.

I can taste the caramel as well, probably enhanced by the honey notes (and vice versa), then the smidge of spice and finally a bit of a chocolate-y aftertaste.

This is not quite as rich as I had hoped, having expected something akin to liquid toffee, but it comes close enough that I am happy. I’m glad I stole this. It’s very good.

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drank Kvitten (Quince) by Kränku
1328 tasting notes

Queued post, written April 27th 2014

Anna shared this one with me and Husband chose it as something that might be refreshing to chug after having bottled a lot of beer.

Well, let’s see. Anna found it in sort of the top end of mediocre, so chances are I’ll like it. BUT! This is not a flavoured black. It’s a flavoured green. Meaning our taste-oppositeness is put out of play. All bets are off with green tea.

I’m not very familiar with quince outside tea and similar, so I couldn’t tell you if it smells like it or not. It definitely smells like something that isn’t tea, though. It’s sort of vaguely apple-y but somehow more juicy and a bit more tart. This matches my idea (based entirely on my own imagination) of quince, so that’s fine with me. Close enough for jazz.

It’s the same with the flavour. It definitely tastes like something which matches my idea of quince. (I should point out that quince is not very commonly found in Denmark. I’m not even certain what one looks like and if you were to give me one, I’d have no clue what to do with it.) I’m also getting a lot of the base, though, which strikes me as leafy and a wee bit spicy. I’m finding I might be enjoying the base more than the flavouring here.

I don’t know about this. It’s enjoyable enough, but it’s not really something that blows me away.

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Queued post, written April 27th 2014

I received this one from Courtney and I thought it rang a bell. I know I’ve had some of Teavivre’s Yunnans before, but I couldn’t remember if it was this one. I had a look through the database, and found I was both right and wrong. I had had one before, but it was not this one.

This has an aroma of lots of grain and a good deal of cocoa. The grainy note is very close to freshly baked rye bread, actually. One baked with sourdough, I think. (How detailed is that!)

It’s got quite a sweet flavour with a smidge of chocolate-y cocoa to it. For me, cocoa and chocolate are not the same flavours at all. There is a significant difference to it sometimes. It has to do with how it feels in the mouth as well. For this particular tea, though, it seems to fall right between the two and I can’t decide if I think it’s more one or the other.

It’s thankfully free of that hay-ness that plagues Yunnan blacks for me and instead has a good deal of malty grain to it. On the aftertaste I’m getting that note that some people think is like black pepper and I don’t really think it is, but I can see why they say so.

I thought initially that I would compare this to the Teavivre Yunnan I had before, but my experience of this one was so different from the other that comparing them serves no purpose.

ohfancythat (whatshesaid)

Your reviews are very helpful to me as I try to figure out what I love and which specific teas I should try on the way :)


Thank you. :)

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drank Monk's Blend by English Tea Store
1328 tasting notes

Queued post, written April 23rd 2014

I’ve learned, relatively recently, that a ‘monks blend’ is often something that involves vanilla and grenadine. Well. Isn’t that really all the justification I need to nab this one out of the EU TTB round 2?

Vanilla and a relatively tart sort of fruit seems to generally be a winner for me. There is the fabled Late Summer blend from AC Perchs which has vanilla and cranberry, for example, and the very idea of vanilla and grenadine in tea (who am I kidding? In anything! ) holds a great appeal to me.

This one smells both tart and sweet. I can easily tell that there is vanilla in it and the grenadine is equally clear and easy to detect. I can’t pick up anything of the base, though, which is a shame.

Gosh, this stuff! This is very similar to the aforementioned late summer blend, actually! It’s just grenadine instead of cranberry, and to be entirely honest with you I don’t think there is that big a difference between those two things to begin with.

I’m tasting primarily pomegranate-y grenadine. The vanilla smooths everything out and adds sweetness before the pomegranate comes again in spades on the swallow. I should have liked to have a little more vanilla in this, but it’s very good already as it is. It’s weird with flavours, really. In almost anything flavoured I want to be able to taste the base as well as the flavour. Except vanilla. There is always room for more vanilla.

I was skimming other people’s posts about this one, and came across one written by Anna. She didn’t like this blend very much but she wrote that she thought it would probably be something for me. I laughed when I saw. How right you are, Anna. How right you are.


A Monk’s Blend (Culinary Teas) was the first tea I ever bought a whole pound of. Loved it down to the last leaf.


SO FUNNY! I remember this!

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Queued post, written April 23rd 2014

I enjoy a cup of puerh now and then, but it’s not something I really drink very large amounts of. It’s not really the same way as with green tea and similar where I have to be in the mood for it. I think it has to do with the effort involved. Drinking pu-erh tea is a commitment to drink the same tea for a long time, and I just don’t always have that sort of attention span. I get bored. I want something else.

Even so, I took some of this out of the EU TTB round 1, and have been waiting for a good time to have it. Last time Husband had a puerh he didn’t much like it, so I’m not going to bother giving him this one when we have so many others that he enjoys much more. Therefore, drinking it on a Wednesday is the way forward.

For once in my life I actually did a quick rinse. This seems to be the primary advice given to people who like puerh but find it a little harsh. I’ve never had that problem myself, so I’ve never bothered. I did today though for reasons that… Well, for no particular reason actually. Call it an experiment.

It smells like mushrooms and cinnamon. I’m a bit puzzled by the latter. I wasn’t expecting that. I wonder if it might be a result of residue on my strainer… Not impossible, but it has brewed a number of non-cinnamon-y things since it’s been in contact with cinnamon, and none of those had cinnamon notes in them that should or shouldn’t be there, so I’m leaning towards the belief that this tea actually smells like cinnamon.

The flavour is a bit thin, but again there’s a lot of cinnamon notes in it. I’m not getting too much in the way of mushrooms until the aftertaste, and I can’t immediately spot any stronger earthy flavours. There’s no feeling of farm animals to this. I say farm animals because the first time I had a puerh it invoked strong memories of my great-grandparents’ and the farm they had when I was little. It shaped the whole puerh experience for me. I want this note in my cup. I want this association.

I don’t know where those farm animals have gone here. I wonder if the rinse step stole them from me. If that is the case this will be the first and last time I ever bother with a rinse. I want my farm animals back.

That said though, it is an enjoyable cup. Remarkably cinnamon-y and quite sweet with an aftertaste of mushrooms and broth.


Nooo, not the farm animals! ;)


I know! It was quite disappointing. I still have some left, though, so I can test if it was the rinse that did it or if they just aren’t there.

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When I first posted about this, Hello.Kiki suggested trying it as a cold brew. I thought that sounded like a good idea, so I did.

It works very well as such! It’s very elderflower-y and sweet, reminding me of elderflower cordial. Give it at least 48 hours, though. I tried a little yesterday and it’s definitely better today.

I’ve found that rooibos blends haven’t generally worked so well as a cold brew for me, because they tended to be mostly rooibos-y and not very much of whatever it was flavoured with. Now I think maybe it’s just because it requires far longer in the fridge before drinking than I thought.

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Ang lives with Husband and two kitties, Charm and Luna, in a house not too far from Århus. Apart from drinking tea, she enjoys baking, especially biscuits, reading and jigsaw puzzles. She has recently acquired an interest in cross-stitch and started a rather large project. It remains to be seen whether she has actually bitten off more than she can chew…

Ang prefers black teas and the darker sorts of oolongs. She has to be in the mood for green and white, and she enjoys, but knows little to nothing about, pu-erh.

Her preferences with black teas are the Chinese ones, particularly from Fujian, but also Keemun and just about anything smoky. She occasionally enjoys Yunnans but they’re not favourites. She has taken some time to research Ceylon teas, complete with reference map, and has recently developed some interest in teas from Africa.

She is sceptical about Indian blacks as she generally finds them too astringent and too easy to get wrong. She doesn’t really care for Darjeelings at all. Very high-grown teas are often not favoured.

She likes flavoured teas as well, particularly fruit flavoured ones, but also had an obsession with finding the Perfect Vanilla Flavoured Black and can happily report that this reclusive beast has been spotted in a local teashop near where she works. Any and all vanilla flavoured teas are still highly attractive to her, though. Also nuts and caramel or toffee. Not so much chocolate. It’s a texture thing.

However, she thinks Earl Grey is generally kind of boring. Cinnamon and ginger are also not really a hit, and she’s not very fond of chais. Evil hibiscus is evil. Even in small amounts, and yes, Ang can usually detect hibiscus, mostly by way of the metallic flavour of blood it has.

Ang is not super impressed with rooibos or honeybush on their own. She doesn’t care for either, really, but when they are flavoured, they go usually go down a treat.

Ang used to have a Standard Panel of teas that she tried to always have on hand. She put a lot of thought into defining it and decided what should go on it. It was a great idea on paper, but in practise has been discovered to not really work as well.

Ang tries her best to make a post on Steepster several times a week. She tends to write her posts in advance in a word doc (The Queue) and posting from there. This, she feels, helps her to maintain regularity and stops her from making five posts in three days and then going three weeks without posting anything at all.

Angrboda is almost always open to swapping. Just ask her. Due to the nature of the queue, however, and the fact that it’s some 24 pages long at the moment, it may take a good while from she receives your parcel and until she actually posts about it.

The Formalities

Contact Angrboda by email: [email protected]
Contact Ang on IM on Google chat

Find Ang on…
Steam: Iarnvidia (Or Angrboda. She changed her display name and now is not certain which one to search for. She uses the same picture though, so she is easily recognised)
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Livejournal: See website.
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Bio last updated February 2014





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