307 Tasting Notes
Imagine a hot glass of pink lemonade.
That’s generally the closest I can get to describing this tea. It’s a little herby, but with a nice, citrus base. I love it hot, though it’s probably great cold as well.
My only concern is that I often get cravings for it while sewing, and it’s a bright pinkish red tea. The things we do for our art and tasebuds…..
I’m not picking up as much lemon in this tea as I’d like. I’ve had some lemon teas that are just so lemon-y, and it is so wonderful when that happens, but this is… much more rooibos and flower with a touch of lemon than the other way around. It’s a nice, soothing blend, but it disappoints me that it doesn’t live up to its name.
A rose by any other name may smell as sweet, but words come with promises and expectations, and the right name would let me appreciate this tea much more, I think.
Preparation
Tired, but staying away from caffeine for a few days, meaning that I should have a few good herbal and fruit teas up here this week. Starting with a few from this company, as I’ve got a nice little sample pack.
This tea is a little fruity, and more herb-y than I’d expect from a tea named after a berry. Almost a little medicinal as it cools. I’d like it to be a little sweeter and fruitier, but it’s an interesting tea regardless.
Preparation
I’ve never been a fan of red velvet cake, to be honest. Just… never been my style of cake. Unfortunately, the same goes for this tea. It tastes… actually more maple-y than form-of-chocolate-cake-y to me, and while not off-putting, isn’t my first choice for an excellent tea.
But you can’t love ’em all.
Certainly not a bad bag. It has a bit of an orangey note to it, which I find amusing saying how often I have to try and convince people that no, there is no orange in orange pekoe. (This is English Breakfast, I realize, but nonetheless, both are straight teas. My point stands.)
Now I just wish that I had a nice pastry (or a few timbits) to go with it, but sadly, as I am having this at home, no such luck. Maybe next time….
Preparation
I’m almost out of this tea! It’s a nice blend — a sophisticated version of the orange spiced variety. Not as sweet as most, but with a nice richness instead. Sometimes I have it with milk and/or sugar, which brings out different elements, but today I’m just having it straight. I’m enjoying it. It’s a little earthy, very rich, like I said, and a nice amount of orange and spice nonetheless.
I was told that this tea may be on its way out, so I went and stocked up with a tin. Having my first made-at-home cuppa today! Made in my libre tea glass, which allows me to really appreciate the maroon colour that it steeps to. It’s a wonderful tart with just a hint of sweet.
Though I will admit, this tea makes me grin a lot because it reminds me of Bahorel from Les Miserables. Bold, high energy, and with scarlet opinions. …or something like that.
Preparation
This tea has a dark, dry, fruity taste. I wish it were a little brighter — I always remember it being such, but it doesn’t quite live up to my memories each time. Still, it’s nice to have a good fruit profile in a black tea. Those aren’t as common in the teas I’ve tried as I’d wish.
Preparation
They suggest having this tea with multiple steeps, so that’s exactly what I’m doing.
Steep #1 was done somewhere between 3 and 4 minutes. It’s slightly metallic and, I think, leathery. Dry, and a little different than I’m used to — it actually reminds me of the Dong Ding that I sampled at the Toronto Tea Festival.
Steep #2 seems a little sweeter, milder, and very smooth. It still has the distinct taste that I mentioned above — I certainly get a different taste from this than Indian black teas.
Steep #3 was closer to ten minutes (it’s my final steep, and I was a little distracted). Thanks to it being a third steep, it doesn’t seem too overdone at all. It’s less sweet than the second steep, but otherwise similar. I think it would go very well with something hot and cheesy. (Though that may just be my appetite talking.)
