1811 Tasting Notes

85
drank Candy Cane Cup by PostTea
1811 tasting notes

032/365

I was looking forward to this one! Candy Cane tea is one of those things that just seems to appeal to me, for reasons I can’t really explain. Fortunately, it lives up to its name, being a pleasant blend of black tea, mint, and just a touch of vanilla creaminess. The pieces of candy cane in the blend aren’t just chunks of larger canes, either. They’re actually teeny-tiny whole mini canes, which is a very cute touch!

I’m drinking this one without milk today, but I can see it working well with milk (more creaminess?) as well, and I’ll probably try it like that next.

Happy with this one! It’s a simple idea, but well executed!

Preparation
Boiling 3 min, 0 sec 1 tsp

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60
drank Sencha Green by PostTea
1811 tasting notes

031/365

Day 13 of the PostTea advent is plain ol’ sencha, which is fine as far as it goes. It’s smooth, buttery, slightly grassy – pretty much just your average sencha. There’s a slight dankness that emerges as the cup cools, and it begins to turn ever so slightly towards bitter, but that’s perhaps my fault for getting distracted. Should have drank it hot!

This isn’t the most exciting tea, but I’m appreciating it today as a refreshing change of pace. It’s a good palate cleanser after several days of heavily flavoured teas.

Preparation
180 °F / 82 °C 2 min, 30 sec 1 tsp

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80
drank Peaches & Cream by PostTea
1811 tasting notes

I tried the last of my sample with milk yesterday evening, while I wrapped presents and treated myself to a re-watch of Pride and Prejudice. It still makes me cringe (the film, not the tea!), although there are things I like about it.

I worried initially that the milk would wash out the peach flavour, but that’s actually not the case. I gave it an extra minute or so of brew time just to be on the safe side, but it was still wonderfully peachy. The milk did amplify the creaminess a little, although perhaps not as much as I expected it would.

I like this one a lot.

Preparation
Boiling 4 min, 0 sec 1 tsp

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65
drank Cherry Cobbler by PostTea
1811 tasting notes

030/365

Day 12 of the PostTea advent. This one is a cherry and rose blend with a green tea base, and so the name strikes me as a little odd. It’s right to, I think, because I don’t really get cobbler, or anything particularly dessert-like, from this tea. I get cherry and rose, and that’s fine, but why call it cobbler? I instantly feel like this is as much a miss in terms of name as christmas cookies was a hit.

That’s not to say that this is a bad blend, because it isn’t. It’s just badly named, and sets up expectations it can’t possibly meet. The cherry is nice – quite natural tasting, and not too reminiscent of cough syrup. The rose complements it well, adding just a touch of sweet floral that’s putting me in mind of blossom; flowering trees and spring. It’s a beautiful, ethereal blend, and should probably have been called sakura, or something along those lines.

It reminds me quite a lot of Pekoe’s Japanese Cherry Blossom, which I drank in quantity last summer. It has the same sencha base and cherry/rose flavour combination. The sencha here is smooth, sweet, a touch grassy, and perfectly enhances the “spring” vibe I’m getting from this one. It’s not cherry cobbler, though. That, to me, would be an altogether heavier, butterier kind of flavour. This is light and fresh-tasting. Name criticisms aside, it’s a good cup! I’d happily drink it again.

Preparation
180 °F / 82 °C 3 min, 0 sec 1 tsp
Nattie

Maybe they ’re-named it to sound more festive?

Scheherazade

I don’t think they did, but maybe I’m just being uncharitable.

Nattie

No I’m the same, it always throws me off when teas are named poorly.

Scheherazade

There seems to be a lot of it going around!

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55
drank Aromatic Black Chai by PostTea
1811 tasting notes

029/365

Day 11 of the PostTea advent. This is a pretty basic chai blend, as far as I can tell. All the usual suspects are present and correct – ginger, clove, cardamon, cinnamon, black pepper. The black base is, I think, Assam – it’s smooth and malty, but otherwise unremarkable. I like Assam as a chai base, though, and it’s a good fit here. The spices don’t come out that well in the flavour, and my cup seems rather mild and muted, a little “flat” tasting. I’m wondering if this is a victim of age again, because some dried spices lose their intensity over time, in my experience. I can just about pick out clove, and there’s a background heat from the pepper or ginger, but it’s hard to be more specific because the flavour just isn’t there. I can certainly smell the spices, though, so the “aromatic” claim is spot-on.

I have mixed feelings about this one. I think it could be good, if a little ordinary, under better circumstances. As it stands, it’s probably not one I’d repurchase. It’s not bad, just thoroughly underwhelming.

Preparation
Boiling 4 min, 0 sec 1 tsp

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90
drank Christmas Cookies by PostTea
1811 tasting notes

028/365

Day 10 of the PostTea advent. I was hoping to like this one, because the concept sounds excellent. It turns out I actually really do. This is a perfectly spot-on recreation of soft, spiced christmas cookies. There’s a buttery, biscuitty quality and a level of spicing that leaves a slightly tingly aftertaste. The two aspects work fabulously well together, creating a supremely dessert-like effect. I really like the use of red pepper, which sounds strange but adds a distinctive twist that comes over better than I thought. It’s not as in-your-face as black pepper, but I’m pretty sure it’s responsible for a lot of the warming heat, alongside the ginger and cinnamon. It’s a bit like chai…but the biscuit aspect takes it to another level.

This one is available to buy on PostTea’s website most of the time, from what I’ve seen, and it’s one I would consider buying in larger quantity. I’d quite like to try it as a latte, or maybe iced, but it’s so good as it is that it might not actually last that long…

I’m glad this calendar is picking up, after my initial concerns. It’s turning into a pretty good experience after all.

Preparation
175 °F / 79 °C 2 min, 45 sec 1 tsp

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65
drank Mayfair Blend by PostTea
1811 tasting notes

027/365

Day 9 of the PostTea advent. Mayfair Blend is a CTC Indian/Kenyan blend, which is fine with me (although not super unusual or interesting…) I think my conclusion so far is that this advent is a good way to try a decent chunk of PostTea’s range, which is partly what I was hoping, but I was also hoping for some new Christmas/festive blends that aren’t available to buy as part of the year-round main range. A balance of those two things would have been nice, but meh. There are a good few days left yet.

This blend is okay, as far as CTCs go. It’s strong (as you might expect), robust, malty, with a hint of baked potato and a background sweetness. It’s a little brisk, although I kind of expect that a little with a really strong black (and this is really strong). I think I might save the rest of this one for a day when I’m really worn out (like, wishing I was finished work but not quite there, or when I come back freezing from Christmas shopping. Something like that. That’s what it’s suited to, in my mind. I don’t know whether I’d drink it as a breakfast blend, which is the suggestion, because I don’t think it would sit well on an empty stomach. At least, not for me. It would certainly be a decent kick in the pants, though!

This is another I’d not buy more of, but it’s a decent blend.

Preparation
Boiling 3 min, 0 sec 1 tsp

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75
drank Genmaicha by PostTea
1811 tasting notes

026/365

Day 8 of the PostTea advent. Genmaicha can be hit or miss for me, depending on the base and the overall level of toastiness. This one strikes a good balance. It’s probably one of the sweetest I’ve tried (at least, among those that are unflavoured), and it really does have the “sugar puffs” quality that so many promise and then don’t deliver. The base is smooth and buttery, with just a hint of pea, perfectly complemented by the toasted rice which is very reminiscent of sweet popcorn. It has a toastiness, but it’s fairly mild.

I like this one – it’s a genmaicha I’d be happy to keep around, largely because it strikes a decent balance between sweet and savoury. If I were to be a picky pain, I’d say I’d like the toasted rice to be a little more distinctively toasted, as that would give the overall flavour a bit more punch. It’s a small complaint, really, though. It tastes good as is.

Preparation
190 °F / 87 °C 2 min, 45 sec 1 tsp

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70
drank Spicy Chai by Twinings
1811 tasting notes

Tried this one brewed “normally” with just a splash of milk this evening. I say normally, because so far I’ve only tried this one steeped in apple juice, and my go-to for Chai is a latte, so…3 minutes in boiling water with milk isn’t exactly normal for me as far as Chai goes, but it’s normal in terms of how I brew black tea.

I wanted to try it this way mostly to see what the tea is actually like, because it’s hard to say with apple juice, and it tends to get at least a bit lost in milk. It’s not the spiciest chai I’ve tried, despite the name, but it is heavy on the ginger and cinnamon. They’re two of my favourite chai spices, so that’s okay with me. The black (assam?) base is smooth and malty, and provides the perfect base. I’m not sure I’d keep it around all the time, simply because there are chai blends I prefer and this one isn’t anything really out of the ordinary. If anything, I’d have liked it to be spicier, to live up to its name. It’s really actually quite tame.

I’l probably go back to drinking this one as a latte until the box is done, although the apple juice idea was nice…

Preparation
Boiling 3 min, 0 sec 1 tsp

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65

025/365

Day 7 of the PostTea advent calendar. This one isn’t super exciting, but I actually have a soft spot for a decent Earl Grey. There’s something about the scent of bergamot that I find intensely calming, even if I’m not over keen on the flavour. I’ve been so stressed and anxious recently that anything calming is welcome, although particularly if it comes in tea form (obviously!)

This is fine as EG goes. The base is perhaps a little brisk, more noticeable as it cools, but that’s not a huge problem. The bergamot is medium-strength, quite sharp and prominent, and orangey in a floral sort of way. All normal for bergamot, basically. I didn’t add any milk to today’s cup, largely because I don’t habitually keep milk at work, but I have a feeling that might help to smooth out and tone down, so I might try it with my second cup.

Three teas in, it’s become apparant that each envelope only holds enough tea for two cups. I’m sure I read on PostTea’s website that it was supposed to be four to five, so I’m feeling a little short-changed. Still, it’s a novelty.

I’d not buy more of this one, simply because it works out pretty expensive for what it is, and there are other EG blends I prefer. Always happy to drink a cup, though, and there’s nothing objectionable about this one. It’s a decent EG, but that’s as far as it goes.

Preparation
Boiling 3 min, 0 sec 1 tsp

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Profile

Bio

Hi :) I’m Sarah, 29, and I live in Norfolk in the UK. My tea obsession began when a friend introduced me to Teapigs a good few years ago now. Since then, I’ve been insatiable. Steepster introduced me to a world of tea I never knew existed, and my goal is now to TRY ALL THE TEAS. Or most of them, anyway.

I still have a deep rooted (and probably life-long) preference for black tea. My all-time favourite is Assam, but Ceylon and Darjeeling also occupy a place in my heart. Flavoured black tea can be a beautiful thing, and I like a good chai latte in the winter.

I also drink a lot of rooibos/honeybush tea, particularly on an evening. Sometimes they’re the best dessert replacements, too. White teas are a staple in summer — their lightness and delicate nature is something I can always appreciate on a hot day.

I’m still warming up to green teas and oolongs. I don’t think they’ll ever be my favourites, with a few rare exceptions, but I don’t hate them anymore. My experience of these teas is still very much a work-in-progress. I’m also beginning to explore pu’erh, both ripened and raw. That’s my latest challenge!

I’m still searching for the perfect fruit tea. One without hibiscus. That actually tastes of fruit.

You’ve probably had enough of me now, so I’m going to shut up. Needless to say, though, I really love tea. Long may the journey continue!

My rating system:

91-100: The Holy Grail. Flawless teas I will never forget.

81-90: Outstanding. Pretty much perfection, and happiness in a cup.

71-80: Amazing. A tea to savour, and one I’ll keep coming back to.

61-70: Very good. The majority of things are as they should be. A pleasing cup.

51-60: Good. Not outstanding, but has merit.

41-50: Average. It’s not horrible, but I’ve definitely had better. There’s probably still something about it I’m not keen on.

31-40: Almost enjoyable, but something about it is not for me.

11-30: Pretty bad. It probably makes me screw my face up when I take a sip, but it’s not completely undrinkable.

0-10: Ugh. No. Never again. To me, undrinkable.

Location

Norfolk, UK

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