1736 Tasting Notes
A sample from Cteresa. This is another subtle, interesting cup, with a lot going on. I’m enjoying contemplating these teas as I drink them, picking out the flavours, considering how they work together to create the overall effect…
I gave 1 tsp of leaf 4 minutes in boiling water, and added a splash of milk. The main flavour I can detect is cherry, underscored with a light floral (like blossom?) and just a touch of spicy cinnamon at the tail end of the sip. With successive sips, I notice a note of honey dancing somewhere in the middle — it complements the cherry/spice dynamic really well, and helps to make this a very smooth, delicately sweet cup. At times, I can also taste a very light nuttiness, perhaps hazelnut, although it’s a little overpowered by the cherry and spice. They’re definitely the main players here.
It’s not really putting me in mind of a full moon, but I am enjoying this one. Natural tasting cherry teas are a rare thing, but MF seem to pull it off better than most. A delicious mid-morning cup, and another I’d consider adding to my cupboard. I’ll be overrun at this rate!
A sample from Cteresa. I’ve tried this once before, and I remember liking it but not having a particularly strong memory of it going forward. Hence, I’m really pleased to have another chance to reacquaint myself with this one. I used 1 tsp of leaf, and gave it 4 minutes in boiling water. The resulting liquor was quite dark, so I added a splash of milk.
For me, this is a pretty perfect autumn tea. I love the chestnutty taste this one has — almost like a cross between a sweet potato and a hazelnut, to my mind. It’s not particularly strong here (nothing like Adagio’s Chestnut, for example), but that’s okay as it can be quite a rich, overbearing taste. Here, it’s fairly delicate, and rounded out with the smooth, sweet flavour of vanilla and the maltiness of the base tea.
I tend to gravitate towards pumpkin teas in autumn, but this makes a very pleasant change. It’s a sophisticated cup — light, classy, perfectly balanced flavours. As I try more MF teas, I’m realising how accomplished their blends are. Particularly when compared to other flavoured teas. They have a lightness of touch that I’m really beginning to appreciate.
Anyway, chestnut teas are clearly something I can get behind. I’m encouraged to seek out more of these in the future, and possibly to give this one a home in my cupboard when the opportunity arises.
A sample from Ysaurella. This is a tea I’m already slightly familiar with, as I drank the iced tea version earlier in the summer. I liked it, and so was interested to try the black tea version that inspired it as well. I gave 1 tsp of leaf 4 minutes in boiling water, and (based on the colour of the resulting liquor) left it black.
I was expecting a little astringency, but there is none. It’s actually a gloriously smooth tasting blend, and the spicing is perfectly done. It’s distinctive but not harsh, and it’s still possible to taste the pleasantly malty black base underneath. An example of a spiced tea well done, in my book.
Although it’s spiced, it’s not reminiscent of chai. Rather, it tastes very eastern inspired, very exotic, reminiscent of a walk through a souk. The spices are so well blended, it’s actually quite hard to pick out individual notes. I fairly sure there’s cinnamon, but I’ll need to think on this one a little more (and try it when I’m not at work, perhaps) in order to have time to really think about what I’m tasting. A positive experience, though, and a pretty unique blend. I’ve not tried many (any?) like this before, which is actually quite refreshing! A possible for my cupboard.
This is today’s cold brew, which I decided to try in order to use up some leaf. It’s one of the older teas I still have ticking around, and as I’d had success cold brewing the black version I thought I might as well give it a try. Unfortunately, it’s not entirely successful. It’s very smooth tasting — almost too smooth, as in slimy, really. The main flavour that I’m picking up is a rather fake tasting chocolate, followed by an equally fake tasting vanilla. There’s only a very tiny hint of mint, which is a shame, as it would have added some much needed freshness.
To my mind, the odd thing is that this is a completely different tea when brewed hot. I didn’t notice the chocolate or vanilla tasting “fake” at all, and it certainly wasn’t slimy. Part of me is wondering whether the sprinkles have contributed to these problems — they’ve obviously been in water much longer than they would have been for a hot cup, so maybe that’s had an effect. There’s also more mint, and it cuts through the otherwise sweet flavours and makes this a far more palatable tea. I guess cold brewing just doesn’t work for this one, for one reason or another. The rest of my pouch will definitely be used for hot cups this coming autumn!
A sample from Ysaurella. After having skimmed a few of the notes below, I allowed 1 tsp of leaf 5 minutes in water around 90 degrees. The scent is fairly generic, and it’s hard to pick up any clues about the tea from that alone.
To taste, this one is, to me at least, a fairly unusual combination. I can pick up on a light edge of citrus, but on the whole this tastes rather like the sugar shells on chocolate mini eggs . A rich vanilla flavour emerges in the aftertaste, but that’s the only point at which I would have thought “creme brulee”. The custardy vanilla mellowness is there, but I think I’m looking for a caramel/burnt sugar taste to really round out that impression.
Somehow, though, this tea does make me think of Easter. It’s sugary, spring-like in its light flavours and delicate taste…fresh, somehow. It’s not quite what I was expecting, but it grows on me with successive sips. I’ll certainly enjoy finishing up the sample, but I think I might need to experiment with brew time and the amount of leaf I’m using a little. It’s like the waters are a little muddied at the moment, and it’s hard to really pinpoint what I’m tasting.
A sample from ashleyelizabeth. I gave this one 5 minutes in boiling water, and added a splash of milk. I like coconut, and coconut teas in general, and I also like chai, so this one seemed a good bet on a cold morning. The scent of this one dry, and while brewing, is heavenly. The coconut scent is strong and true to life, and deliciously creamy. Fortunately, the same is true of the brewed tea. The main flavour is definitely coconut; slightly toasted coconut, with a milky-creaminess about it. The spices come out second, quite strongly and suddenly. It’s a trinity of ginger, black pepper, and liquorice in the main, with maybe a hint of cinnamon and clove around the edges. The pepper I like, oddly, perhaps because it’s a warming, spicy contrast to the creamy, milky coconut. The ginger works well too. The only thing that’s spoiling this one for me is the liquorice – while it sweetens the blend, it also leaves a fake, over sweet taste (like splenda) at the back of my throat. The tea base (which I assume is black) is also a little weak for me to really be able to get behind this as a chai blend.
I enjoyed this cup, but on the whole it’s not one I’d look to try again. There are other chai blends I like more (although the coconut in this one is so good, that’s a hard thing to say). If it had a stronger base and no liquorice, I’d probably like it a whole lot more. As it stands, though, it’s one I can live without.
I went out and bought some milk this morning, and today I finally, finally had a good cup of this one. I used 1 tsp of leaf, and left it in boiling water for around five minutes, then topped it off with a generous splash of milk. It’s insanely creamy. It tastes just like I’d added cream to my cup, rather than milk, with that deliciously smooth, almost flat-tasting dairyness about it. I didn’t like Adagio’s “Cream” flavoured black last time I tried it, but I might have to give it another go next time I order from them. There’s also a hint of almond here; a touch of marzipan amongst the cream, and a tiny, tiny nip of vanilla. I’m not getting any caramel, but that might well have been one step too far anyway. Also, despite the amount of rose and cornflower petals scattered throughout this one, there is no floral note to be found. In my book, that’s a good thing. So; creamy, vanilla, almond tinged loveliness. This one needs milk, but once it’s got some, it’s just plain lovely. It’s not a flashy or overflavoured tea, but it’s pleasant and comforting to drink when something more plain is required.
In other news, this is my 1000th note. I can’t believe I’ve been here long enough to have written that many — it doesn’t feel like so long ago that I was just starting to drink loose leaf tea! May the next 1000 go as smoothly!
I brewed up a cup of this one on Sunday afternoon, but I clearly haven’t got it quite down pat yet. I used 1 tsp of leaf, and gave it 3.5 minutes in boiling water. It smells like raspberry straight out of the box, and even more so while brewing. It was suggested to me that this one could be a runner for the title of Best Raspberry Tea After 52 Teas Raspberry Cream, and because that’s what I’ll clearly be spending the rest of my life looking for, I can only imagine it’s a positive step in the right direction.
It’s good. The raspberry flavour is juicy, but very candy-like (not really fresh, tart raspberry at all). There’s an added sweetness from the meringue hats, which is enjoyable, although it doesn’t add much in terms of flavour. I wasn’t getting coconut at all. In an effort to bring out more creaminess, I added a splash of milk. That was the wrong decision; the base tea is too light to take milk without the whole thing becoming a washout. Mistake.
So, for my next cup I will leave out the milk. Probably. Unless I use a lot more leaf. I’m torn on the amount of leaf to use in order to get the best flavour. I think probably I’ll stick with 1 tsp, and maybe extend the brew time a little? If that doesn’t work, I’ll use a little more leaf. Clearly there is some experimentation to be done.
At the moment, what I can say is that I liked this one right up until I added the milk. I would like some more creaminess, and to taste the coconut, but the raspberry flavour is strong and delicious. I can see this being a tea I enjoy even if I can’t have anymore creaminess/coconut, just because a candy raspberry tea is a good thing in my book. And I like the meringue — it’s a cute touch. I’m willing to experiment a little bit yet, but for now I’m going to rate this 75, because it’s nice and I’ll guzzle it whatever happens. A positive introduction to River Tea!
Drinking this as a cold brew again at work today. It was just so delicious last time, I couldn’t resist giving it another go before iced tea season is officially over. It’s cold in the mornings now, and I can’t see myself wanting a cold drink during the day as often anymore. Still, hopefully a couple more weeks to enjoy before it’s hot tea all the way!
This is as delicious as I remember, anyway. The raspberry note is strong and clear, a little candy-like. There’s also a sweet, delicate shortbreadiness. I have yet to try this hot, but I’ll get around to it over the next couple of weeks. Good raspberry tea is a wonderful, wonderful thing, and I have high hopes for my continuing relationship with this one!
A sample from Cteresa. I tried Rouge Provence earlier today, and was half expecting this to be very similar, but it’s actually a completely different experience. A more complete experience, perhaps. I used 1 tsp of leaf, and gave it 2.5 minutes in water cooled to around 180. The liquor is a bright, grassy green; it’s a completely fabulous, young grass on a bright summer day, kind of colour. Very sunny! Just looking at it cheered me up.
To taste, the flavour I pick up straightaway is cherry. Black cherry, to my tastes, followed by a hint of blackberry. It’s a beautifully natural, fruity, juicy flavour – no children’s cough medicine here! In the mid-sip, I can pick out a hint of rosemary, maybe a touch of thyme. Finally, rounding out the whole thing are lavender and rose. It really is like a journey through Provence — from fruit, through herbs, into flowers. There’s a mild grassiness from the green tea base in the aftertaste, and a tiny bite of astringency. Perhaps two minutes brew time would have been enough, but it’s so slight it’s hardly worth complaining about.
It’s not often that I prefer a green tea to a red or a black, but in this case I’m happy to say that I do. This version is a far more complete experience, to my tastes — it puts me in mind of France, and Provence, far more than the Rouge did — although I really do like that one also. Many thanks to Cteresa for allowing me the opportunity to compare the two. It’s made for a very enjoyable morning’s tea tasting!