I first tried this one on Saturday in my Timolino, but it didn’t make too much of an impression for reasons I don’t quite understand. It smells amazing! Rich chocolate, mint, and vanilla. Made in a cup, it also tastes great. This is the second time I’ve said it recently, but I think I’m getting to the stage with my Timolinos where they just need to be replaced.

Anyway, the tea. I used 1 tsp of leaf, and left it for 4 minutes in boiling water. I added a splash of milk, just because it’s first thing and it brewed up pretty dark. I can actually see tiny black vanilla seeds on the surface of the tea, and the flavour of the vanilla is very prominent in the initial sip. It’s so creamy and rich, it’s actually reminding me of very high-end vanilla ice cream, or maybe even creme anglaise. So intense.

The chocolate is largely a flavour contributed by the Fujian black base, as far as I can discern. It’s a very cocoa-like chocolate, a little on the dry side, but not at all artificial. It’s also quite gentle, but it pairs well with the vanilla to create a very decadent, dessert-like effect. The mint is also very subtle, but it’s identifiable as a fresh, cooling sweetness in the background.

Chocolate, vanilla and mint are flavours that work well together, and I don’t think that can be disputed. Most of the debate comes down to whether the tea in question balances them well, and I think here it’s a definite yes. It’s pretty heavy on the vanilla, so it’d definitely help if you like your tea rich and creamy, but it certainly makes for a delicious cup! Another win from Liquid Proust.

Boiling 4 min, 0 sec 1 tsp

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Hi :) I’m Sarah, 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.


Norfolk, UK

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