1906 Tasting Notes

72

The teabag smells quite fruity, though oddly enough the dominant scent seems to be citrus rather than strawberry. A look at the ingredients reveal that there are orange blossoms in the mix, though I’m rather surprised at how strong they taste.

The taste is fresh, smooth and ‘green’ with the fruity flavours coming at the back of each sip. Oddly enough I’m still getting a lot of citrus and not much strawberry. I’ll have to adjust the steeping time and see what I get before I rate this tea. :)

Preparation
185 °F / 85 °C 3 min, 0 sec

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64
drank Strawberry Matcha by 52teas
1906 tasting notes

This is…get ready for it….the first time Jill’s ever made matcha!

I’ve had it often enough in latté form or the traditional form in various cafes and restaurants, but I’ve been too intimidated by all the equipment and preparation needed to try making it on my own. Then I saw this tea for sale on the 52Teas website and it sounded so awesome that I bought it on impulse, even though I have no matcha bowl, whisk, sifter, etc.

I let it hang out in my cupboard for awhile until I finally got tired of staring at it today and went for it. I decided to go with Chrine’s recommendation of 1/4 tsp in 8 oz of water just for starters. In lieu of a matcha bowl I used a ceramic cereal bowl (don’t laugh) and a little metal cooking whisk (is that sound I hear the matcha purists gasping in horror?). ;)

The matcha powder smells very strawberry-y with a bit of the green, grassy scent of matcha. When I added the water it turned into a colour that wouldn’t be amiss coming out of a swamp. The metal wisk and cereal bowl combo seemed to work okay for my purposes, although the matcha tended to settle quickly and I kept having to whisk it up again.

Taste-wise it’s a little watery for my liking, though not bitter at all, which is certainly appreciated. It has the powdery-textured, green flavour I usually associate with matcha with a hint of fruity strawberry lingering in the background. I kind of expected the strawberry to be stronger given how the powder smelled, but that may be due to the amount of water – next time I think I’ll reduce the quantity I add a bit.

Not bad for a first try, though it definitely needs some tweaking. Stay tuned for more!
:D

Preparation
180 °F / 82 °C
Cofftea

YAY FOR 1ST MATCHA MAKING! =D You’ll find the flavor come out more when you reduce the water. RE: “even though I have no matcha bowl, whisk, sifter, etc.” -I think a metal whisk is better than no whisk at all and the great new about this matcha (as well as Frank’s other flavors) is that you do not need a sifter!:) Actually, sifting this really doesn’t even work since the flavoring gets clumpy and I personally don’t want to leave that much flavor and matcha out of my bowl since it dissolves so easily.

inguna

I bought matcha today although like you I also don’t have matcha bowl, whisk or sifter. Cofftea, thanks for the tips/suggestions.

LiberTEAS

You don’t need a matcha bowl… any bowl will do. I used an old rice bowl that I’ve had for years for my first “chawan.” Because the wire whisk that I own is far too large for matcha – I used a fork to whisk the matcha! And the flavored matchas do not need sifting… if you’re going the unflavored route, you can use a small strainer (like a tea strainer) to sift your tea, and use the back of a spoon to force the matcha through the strainer. It works very well, in fact, this is the method I still use (except that I use the back of my chashaku now).

You don’t need the fancy tools to enjoy Matcha. They do make it easier, certainly, and perhaps give one a sense of ceremony… but they are not necessary!

Cofftea

I tried a fork once just for the heck of it and can’t seem to get the speed to whisk it enough… but then again it’s only recently that I’ve gotten good at making froth. The funny thing is, I don’t know what I’m doing differently lol!:)

If you don’t have a tea strainer you’d like to use for matcha, I suggest this one.
http://www.lupiciausa.com/product_p/41401682.htm it’s cheap, the mesh is VERY fine, and the long handle and tab at the opposite end allows me to rest the sifter on my chawan while I sift (I use a metal measuring teaspoon to push the matcha thru)… otherwise I know I wouldn’t be coordinated enough to sift and old the sifter lol.

Meghann M

Yay for first matcha experience at home! I made mine the same way, in a ceramic cereal bowl with a wire wisk. Thankfully Franks matcha blends easily:)

inguna

Thanks for all the helpful suggestions. Actually I have never tried flavored matcha, so I’m excited to try one. In my mind apples + matcha sounds like a combination that could work.

Cofftea

They all work- it’s just a matter if you like said flavor or not:)

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79

Taking this tea with milk this morning to give me a kick in the pants so I’ll be awake for classes. It goes nicely with milk, and tastes smooth, slightly sweet and slightly bakey, with a touch of malty flavour. I could see this becoming my staple plain morning tea.

Preparation
Boiling 5 min, 0 sec

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80

Reducing the steeping time really helped get rid of some of that tree-bark taste this tea had. Now it’s more of a bakey flavour with some lightly spicy notes.

The second steep (@ 3:00) is light and sweet with notes of mild honey and fruit. The bakeiness is still there, faintly, mostly in the aftertaste.

I’m upping my rating of this tea – as it turns out the parameters just needed some tweaking.

Preparation
195 °F / 90 °C 2 min, 0 sec

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79

I don’t normally drink strong black teas without milk, but this one was surprisingly pleasant taken plain. There’s very little mouth drying astringency or bitterness, and yet it packed an impressive kick that woke me up and cleared the cobwebs from my mind (no mean feet early in the morning!). It’s full-bodied and yet smooth with hints of maltiness and maybe even a tiny bit of smokiness.

Preparation
Boiling 4 min, 0 sec

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52

Now that I’ve upped the steeping time, the tea tastes more like it’s supposed to tastes (theoretically). I can taste the citrus, though it’s light, and the chocolate notes are there – if I look for them that is. I’d still rather the chocolate be a larger part of the flavour profile.

Preparation
185 °F / 85 °C 4 min, 0 sec

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83

This tea is ok with milk, but like I thought in my last post about this tea it doesn’t really add anything. Some Russian Caravan’s I’ve had (like that lovely one from Lavender Basics – *sniff *) went really nice with milk and actually tasted fuller and took on a slightly sweet note when drunk that way.

Preparation
Boiling 5 min, 0 sec

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79
drank Black Powder Blend by Luka Te m.m.
1906 tasting notes

Like that Vanilla Date tea from 52Teas this one has been banned to a separate cupboard to keep it’s strong odor from permeating all my other teas. I’m noticing a bit of bitterness this time, though it’s mostly when the tea is quite hot and it mellows out as it cools. Maybe I’ll reduce the temperature or steeping time slightly.

The resteep is lighter and sweeter with a slight woody note that’s most noticeable when the tea is hot. It’s still quite smokey, but it’s a more unobtrusive sort of smokey.

Preparation
195 °F / 90 °C 4 min, 0 sec

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53

Drinking the tea with milk this time which serves to tone down some of the harshness. I’m afraid I still can’t taste the pumpkin though – just the spices in the mix and a general tea-with-milk flavour.

Oh well, I guess you can’t love them all.

Preparation
Boiling 5 min, 0 sec
Cofftea

Sadly, I agree.

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I’m a university student in her twenties who’s currently working her way toward a Bachelor of Natural Resource Science degree. I love both science and science-fiction and I’m a history nut on top of that. Maybe I should just call myself a nerd and leave it there. ;)

I’ve been drinking tea since I was young but it’s only in the past couple years that I’ve become interested in the good-quality stuff.

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