1735 Tasting Notes
This is a second flush Assam from Golden Tips Tea, picked in June 2014 on the Halmari Tea Estate. The dry leaf smells sweet and malty with a rich, nutty undertone, and it’s a treasure to look at. The leaves themselves are fairly thin and a little curly, mostly dark brown but with some lighter golden tipped leaves, and some pure golden leaves, scattered throughout. I used 1 tsp of leaf for my cup, and gave it 3.5 minutes in boiling water. The resulting liquor is a bright reddish-brown, and I added a splash of milk.
When I read the name of this tea, I was hoping that it would be a “Golden Lion” variety. These Assams have a lot in common with Chinese Yunnan black teas, which I absolutely adore. Judging by the scent of the wet leaf, it looks like my wish has been granted. Sweet potato and chocolate notes abound!
To taste, this one is an absolute delight. The initial sip is quite strong – very, very malty, with a strong squashy, yam like flavour. It’s also quite tannic, so perhaps to be avoided on an empty stomach. Successive sips show this to be a very smooth tea, although I’m pretty sure the milk is helping to round out what might otherwise have been quite rough edges. The chocolate notes emerge towards the end of the sip, and add an extra layer of sweet creaminess to what is already a sweet, smooth, malty cup. This is certainly a full-bodied tea; rich and flavourful, and immensely satisfying as a mid-afternoon pick me up.
See my full review here: http://sororiteasisters.com/2015/06/30/halmari-gold-assam-golden-tips-tea/
This is the Crush-Tear-Curl (or CTC) version of Golden Tips Tea’s signature blend Exotic Assam. For those unfamiliar, CTC is a method of mechanised tea processing, during which the tea leaves are passed through cylindrical rollers lined with tiny “teeth” which shred and roll the leaf into tiny pellets. The dry leaf smells very strong – malty with an edge of bitterness. It’s a smell I associate with the supermarket tea bags of my childhood. The leaf itself is a uniform black, formed into tiny balls.
I used 1 tsp of leaf for my cup, and gave it a scant 1.5 minutes in boiling water. This one brews FAST, and the resulting liquor darkens to a deep chocolate brown mere seconds after the leaf is added to the water. The scent at this stage is powerful, too – it’s readily identifiable as “tea” in the best builder’s sense of the word. Like the dry leaf, it’s malty with a bitter edge. I added a good splash of milk.
To taste, this one seems a little generic. It’s sweet and malty, as Assam typically is, and it has a thick, almost syrupy mouthfeel because of that. There’s a tiny hit of bitterness right at the end of the sip, although this intensifies as I continue to drink until it’s ultimately a little drying and astringent. My teeth actually feel a little “furry” after about half a cup, assumedly from the high tannin levels. This is definitely a full-bodied tea, but it’s a little one-note, and lacks some depth and complexity. It’s malty, for sure, but that’s about all I can really say.
See my full review here: http://sororiteasisters.com/2015/06/25/ctc-assam-exotic-black-tea-golden-tips/
This is an herbal tea from Adagio’s Sunlit Blooms collection. It’s a floral blend, containing whole chamomile flowers, lavender and rose petals. It also contains peppermint, hibiscus, and blackberry leaves. Judging by the dry leaf, the main constituent is blackberry leaves, which are green and fluffy, rather like raspberry leaves. The other ingredients seem rather sparse.
I used 1.5tsp of leaf for my cup, and gave it 4 minutes in boiling water. The resulting liquor is yellow-green, which is doubtless testament to how little hibiscus is actually in this blend. The scent is deeply herbal – predominantly chamomile and lavender as far as I can discern.
To taste, this is a mild, lightly floral blend. Rose is clearly there, and lavender, although both are less pungent than might be expected, and don’t make the cup taste “perfumey” in the way they sometimes can. Half of me appreciates this, as teas with heavy perfume-like flavours can be rather cloying. The other half is wishing for a bit more flavour, as the overall effect is rather thin-tasting. The chamomile emerges a little towards the end of the sip, adding a honey-like sweetness that works well with the floral flavours. It’s a pleasant enough cup, if a little bland and weak. It’s like this tea is lacking in personality.
See my full review here: http://sororiteasisters.com/2015/06/20/pocketful-posies-herbal-tea-adagio-teas/
Ah, Victoria Sponge. My favourite cake. Obviously when I found a tea that claims to replicate it, I just had to give it a try. Of all the people I’d trust to get it right, Bluebird Tea Co. top the list. The scent is right, for starters. Upon opening the pouch, I’m greeted with a waft of raspberries and vanilla. As ever with Bluebird, the dry leaf itself is a thing of beauty – fluffy green raspberry leaves, whole freeze-dried raspberries, smaller pieces of freeze-dried strawberry, and a scattering of desiccated coconut shreds. All on a black tea base, Ceylon specifically in this case. I used 1.5 tsp of leaf for my cup (the raspberries are so huge, they throw the measurement out a bit!), and gave it 3.5 minutes in boiling water. No additions. The resulting liquor is a medium golden brown. The scent, like the dry leaf, is deliciously raspberry-vanilla. I really am thinking cake now!
To taste, the initial flavour is 100% raspberry. It’s quite a tart raspberry, but just sweet enough to stop it being jarring. What’s particularly nice is that it tastes like actual fresh raspberries – there’s no candy-like or artificial-tasting raspberry to be found here. Vanilla emerges in the mid-sip, and adds a pleasant creaminess and an extra dimension of sweetness that puts me in mind of the buttercream filling that usually accompanies raspberry jam in a Victoria Sponge. There’s a tiny hint of cake right at the end of the sip, but it’s a little fleeting. The coconut just starts to come through, and I think it’s this paired with the other ingredients that produce this effect, interestingly.
See my full review here: http://sororiteasisters.com/2015/06/21/vickys-sponge-cake-from-bluebird-tea-co/
This is a signature blend second flush Assam from Golden Tips Tea, picked in August 2013. The dry leaf smells sweet and malty with an undertone of spice, and the leaves themselves are fairly thin and wiry, mostly black but with some lighter, golden tipped leaves scattered throughout. I used 1 tsp of leaf for my cup, and gave it 3.5 minutes in boiling water. The resulting liquor is a bright reddish-brown, and I added a splash of milk.
Assam is one of my absolute favourite black tea varieties. It’s one of the first I tried when I was younger, and it’s probably fair to say that my enjoyment of it encouraged my interest in tea generally. It’s always with pleasure that I try a new Assam, and this one is no exception.
What I’m tasting here is fairly typical of the variety, I think. There’s an initial sweetness that becomes intensely malty in the mid-sip, and a hint of woodiness in the aftertaste. There are very mild cocoa notes, but they’re fleeting and by no means a prominent part of the overall flavour. It’s a full bodied tea, with a thickly textured mouthfeel, very smooth and almost creamy. The malt becomes more dominant with successive sips, which only increases this effect.
See my full review here: http://sororiteasisters.com/2015/06/19/assam-exotic-black-tea-golden-tips/
This is a flavoured genmaicha blend from one of the UK’s few independent tea mixologists – Bluebird Tea Co. This blend has been around since the inception of the company, so it’s one of their “original” teas, so to speak. It’s probably fair to say that they’ve come along in leaps and bounds since then, but this blend stands the test of time.
The dry leaf contains pretty much a 50/50 mixture of toasted brown rice and roasted green tea. The base tea is a blend of Chinese and Japanese greens; the Japanese being Bancha and the Chinese unspecified. The leaves are fairly small – some are darker and rolled into thin tubes, others are a lighter green and folded in appearance. There are some pieces of popcorn, although few compared to some genmaicha blends I’ve tried. There’s a generous smattering of apple cubes throughout.
I used 1 tsp of leaf and gave it 2.5 minutes in boiling water. The resulting liquor is a bright yellow-orange, and smells primarily of sugar puffs, but with an edge of seaweed. An odd combination if ever there was one!
See my full review here: http://sororiteasisters.com/2015/06/19/toasted-apple-green-tea-bluebird-tea-co/
It’s easy to get hooked on these iced teas. They’re just so flavourful and easy to prepare, there’s really nothing not to love. I’ve tried a couple of other “ice cream” flavoured teas, but this one is still by far the best. This one got the standard SBT brewing treatment from me – 2 mins in a 1/4 litre of boiling water, topped up to 1.8 litres with cold water, and into the fridge overnight. The main flavour I can pick out here is chocolate, followed by a creamy vanilla in the background. The strawberry is a little shy and fleeting, but it’s identifiable in the mid sip most of the time. The three combine beautifully in the aftertaste, to give the full neapolitan effect. Amazing!
See my full review here: http://sororiteasisters.com/2015/06/17/neapolitan-ice-cream-iced-tea-southern-boy-teas/
I had to work on Saturday (I do hate 6 day weeks), so this came with me in my Timolino to make my morning more bearable. I used 1.5 tsp of leaf, gave it approximately 3.5 minutes in boiling water, and added a splash of milk. I don’t usually try a tea for the first time in a Timolino, but I feel like I’m familiar enough with Della Terra’s flavoured blends to do that. This one is good – creamy from the vanilla, mildly minty, with a hint of chocolate smoothness rounding out the sip. It’s delicately sweet – not overpoweringly so, but enough to know that this is a dessert tea. There’s a hint of the base in the aftertaste, but it’s mostly malt and I can’t argue with that. Malty teas are my thing.
I enjoyed this one (although why it’s anti v-day, I’m not sure). My one real complaint is that it’s clearly a re-named version of an existing tea (or teas, actually). I’m thinking Swiss Mountain, Bats in the Belfry, Minty Cow…they’re all vanilla/mint/chocolate blends of one kind or another, and they all taste pretty much the same. So, while I enjoyed this one, I do feel like I’ve been here before. There’s nothing unique to be found. Still, sometimes familiarity is what I crave. Never more so than at 6.30am on a Saturday, when I should be in bed. Thank goodness for tea!
I’ve had two cups of this so far today, and while I admit that I’ve been at least a little distracted while drinking them, they’ve not actually made much of an impression on me. I used 1 tsp of leaf for each of my cups, and gave it around 3.5 minutes in boiling water. I added a splash of milk. The resulting cup is sweet and malty, but it doesn’t have much to it (and certainly no depth) besides that. Assam and Ceylon are two of my favourite black varieties, so that is a little disappointing to me. I know that they can have a lot of character of their own, and I know from other breakfast blends they usually work well together.
Sadly, I don’t think this is a tea I’d repurchase once I’ve finished my sample tin. There are much better breakfast blends out there, and this one is simply too bland and one-note for me.
Today’s work cold brew. It’s not often that I try a tea for the first time cold, but I’ve made an exception for this one because it seems like a flavour combination that would work well cold, and because the weather is so warm I’m drinking a lot more cold tea than hot anyway. This is probably the second oldest 52 Teas blend in my cupboard, so it’s high time it had an outing. I used 2 tbsp of leaf, added it to 1.8 litres of cold water, and left it in the fridge for around 10 hours overnight. The resulting brew is a fairly bright yellow – very summer appropriate!
To taste, this is absolutely magnificent! The peach flavouring is strong and natural-tasting. No artificial peach here. It tastes like very ripe, juicy peach – the kind you might put in a cobbler because they’re almost too soft for eating. The cardamom really makes this, though, adding a deep earthy flavour, and a mild edge of spice. It also takes down the sweetness a notch or two, and makes this a much more fragrant blend than it otherwise would be. It’s a slightly unusual paring, but I like it a lot better than some of the more typical combinations, like ginger or cinnamon.
Based on my recent experiences, I think I’ve concluded that I prefer 52 Teas green blends to any of their blacks. As a lifelong black tea fan and a green sceptic, that comes as a huge surprise to me. The green base here adds a grassy undertone that works really well with the peach/cardamom, and there’s not a hint of bitterness or astringency. I don’t say this often, but this really is a masterful blend, capturing the best elements of each flavour while making sure they’re well balanced and complementary. I’ll be sad when this one disappears from my stash. It’s a real peach!