80

I’ve come to learn that I don’t care much for flavoured greens, but this is probably my favourite one. It’s also my favourite of the four mariage frères tins that I was gifted almost a year ago, and the only one I’d repurchase.

It drives me absolutely bonkers that I still don’t know what it’s scented with. That’s actually part of the reason I’ve taken so long to write a tasting note for it. I just end up frustrating myself with “mystery flavours” instead of enjoying the tea, which all of me agrees on being fruity sweet and mildly floral (isn’t that enough to know?).

The tea tastes light, smooth, and sweet, before an moderately astringent and tart finish- which makes me think citrus rind or seed. That smoothness reminds me of the best moments of a juicy orange, but I have a feeling that there is more than one fruit behind this cup. The lingering aftertaste is a gentle fruity sweetness.. like that of a ripe frozen persimmon!!! I tried frozen persimmons for the first time a week ago and I am almost positive that that is what I’m tasting. Sorry. Mid-tasting note epiphany. I’m so freaking excited; if I identified that right this tea puzzle would make a little more sense. Hopefully, that now familiar flavour sticks around in further sessions with this tea.

Preparation
175 °F / 79 °C 2 min, 30 sec
cteresa

I know what you mean about not knowing the exact flavours driving you bonkers – me too, though not about this particular one. And their descriptions sometimes “silky marvelous tea” (which is what they describe Thé au Tibet, which admittedly it is), so not helpful sometimes.

There is a weird alchimy sometimes in their blends – I taste loquats in Montagne D´Or though their (french) site for once discloses the fruits and says it is mango, lychee and Bengal apple (whatever that is). Surabaya is supposedly guava and blackberries but to me it tastes of lychee. Weird alchemy when we do not know!

CrowKettle

Those are some very unique fruit combinations there. I can’t begin to imagine what those pairings would taste like. Knowing that they do create blends with a wide range of fruit make me feel a little less stressed that I can’t figure this one out. Thanks for the information!

Mariage Frères lack of ingredient disclosure challenges me by making me question how much my preconceptions go into perceiving what a tea tastes like. I appreciate that reminder but I wish I knew more about this tea other than that it’s “fruity and velvety” and is under their website’s “floral” section.

Elisabethm

I think there might be clove in this tea as well as the fruits?

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Comments

cteresa

I know what you mean about not knowing the exact flavours driving you bonkers – me too, though not about this particular one. And their descriptions sometimes “silky marvelous tea” (which is what they describe Thé au Tibet, which admittedly it is), so not helpful sometimes.

There is a weird alchimy sometimes in their blends – I taste loquats in Montagne D´Or though their (french) site for once discloses the fruits and says it is mango, lychee and Bengal apple (whatever that is). Surabaya is supposedly guava and blackberries but to me it tastes of lychee. Weird alchemy when we do not know!

CrowKettle

Those are some very unique fruit combinations there. I can’t begin to imagine what those pairings would taste like. Knowing that they do create blends with a wide range of fruit make me feel a little less stressed that I can’t figure this one out. Thanks for the information!

Mariage Frères lack of ingredient disclosure challenges me by making me question how much my preconceptions go into perceiving what a tea tastes like. I appreciate that reminder but I wish I knew more about this tea other than that it’s “fruity and velvety” and is under their website’s “floral” section.

Elisabethm

I think there might be clove in this tea as well as the fruits?

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Bio

I started my Steepster loose leaf adventure back in 2012. I can’t say I’m completely new anymore, but I still view oolong as a magical, extraterrestrial creature that unfurls in water.

My favourites are teas like Milk Oolong, Silver Needle,and Japanese Sencha/Gyokuro, but I generally enjoy ALL the tea, including flavoured blends and a good ol’ cup of Earl Grey.

Subjective Rating System 4.0:
I don’t give a lot of low ratings out, since I tend to grab tea I know will appeal to me.

90-100: Exceptional and all-time favourite teas. I struggle between hoarding these like a dragon and consuming them like a poorly adjusted black hole.

80-89: Favourite teas (usually flavoured) that I try to keep around when possible.

70-79: Good teas that I’ll happily drink up, but with minor issues.

60-69: Ok teas, but I may have a few problems with quality, consistency, ingredient chemistry, and/or personal preferences.

50-59: Average to mediocre cup. Personal preference issues are apparent but still drinkable.

11-49: Varying levels of undrinkable tea.

1-10: Nightmare tea from the chaos realms. This tea is the embodiment of the primordial swamp, an unholy abomination. It’s very gross and I’m almost positive it doesn’t exist.

FAVOURITE INGREDIENTS/NOTES:

DESSERT FLAVOURS
Vanilla, Maple, Caramel, Butterscotch, Cream, Toffee, Nougat, Marzipan, Butter

FRUIT & BERRIES
Blackberry, Raspberry, Currants, Blueberry, Elderberry, Banana, Melon, Pineapple, Persimmon, Rhubarb, Passionfruit

CITRUS
Lime, Grapefruit, Lemon, Bergamot, Yuzu (orange is a hit or miss)

SPICES
Anise (but not licorice), Ginger, Clove-forward chai

AROMATIC & HERBACEOUS NOTES
Musky, “Fresh,” and/or Woody Incense-like stuff: Sandalwood, Frankincense, Juniper Eucalyptus, Mints

FLORALS
Lavender, Jasmine, Rose, Lilac, Violet, etc. ALL the flowers!

VEGGIE/GRAIN NOTES
Spinach, Grass, Hay, Cucumber, Rice, Sweet Potato

Less Preferred Flavours/Ingredients:

- Stevia and most sweeteners
- Cinnamon-forward blends
- Prunes
- Dark Roasts (oolong)
- Orange (if it’s a creamsicle)
- Mango pieces (love mango outside of tea though)
- Cocoa Nibs, 95% of the time.

Location

BC, Canada

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