1403 Tasting Notes

66
drank Decaf Ginger Peach by Allegro
1403 tasting notes

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67

I find the black base too bitter for my liking. The spices do indeed hide some of it to make a tolerable and spicy cup, but I think every chai is best with a flavourful, malty, and smooth base. It is decaf, which earns it a lot of bonus points in my books, but they started with a pretty generic and lower quality black, so obviously the decaf version will be just as low quality.

I don’t get much chocolate, maybe a bit of cocoa powder. I think it could be that the blend lacks sweetness that makes it really taste like chocolate. The spices are generic chai spices (similar to Twinings bagged chai) and I can pick out a little bit of pepper and clove, but nothing too spectacular.It definitely isn’t my favourite chai. I like lots of ginger and cardamom.

Flavors: Clove, Spices, Spicy, Tannic, Tannin

Preparation
195 °F / 90 °C 4 min, 15 sec 1 tsp 17 OZ / 500 ML

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82
drank Eggnog Chai by 52teas
1403 tasting notes

Getting close to a sipdown on this one, online one cup left after this. It will be a sad sipdown, for a really love chais and 52teas’ creativity with them. This is a nutty chai, but I find I don’t get the eggnog flavour (creamy, rum, or nutmeg). However, this is delicious anyway. Lots of pepper, cardamom, and the coldbrew method brings out the base really nicely. I really like how flavourful it is while still being smooth. By nutty flavour, I mean something like chestnuts and pecans. A bit sweet and a few more layers of delicious flavours.

Flavors: Cardamon, Chestnut, Nutty, Pecan, Pepper, Smooth, Spices, Spicy, Tannin, Walnut

Evol Ving Ness

52Teas does a stellar job with chais. Not familiar with this one, but it sounds like a winner too.

Arby

Everything 52Teas does is stellar. I’m constantly impressed.

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33
drank English Breakfast by Tealeaves
1403 tasting notes

Tasting note #1300!

I actually had this last week and forgot to log it. This is master blend no. 2235, but I don’t see this specific blend listed here on steepster. Anyway, I had this straight, but will only be drinking it with milk and sugar on the future. I found it steeped strong an fast, but I found it quite bitter and did not enjoy it. I honestly prefer Red Rose or a higher quality black if I’m going to drink it straight. I thought this might be high quality due to the nice packaging/sachet, but I equate bitter with low quality broken leaf tea.

Notes of almond skins (the dark brown thin skins in almond nuts), tannin, bitter, classic potent breakfast blend flavour. Flavours of fresh cut maple wood, but I wouldn’t call it maple syrup or wood flavour exactly.

Also, it will get overly tannic if you let it steep too long (not than two minutes), so just be cautious. I’m not one for strong black teas aren’t usually my thing unless they are malty/thick (with no bitterness).

Flavors: Almond, Bitter, Maple, Tannic, Tannin, Wood

mrmopar

Congrats!!

Evol Ving Ness

Congrats, Arby!

Fjellrev

Happy 1300, Arby!

Arby

Thank you! :D

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86
drank Nettle Chai by Teafarm
1403 tasting notes

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78
drank Raspberry Cream Pie by DAVIDsTEA
1403 tasting notes

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Flavors: Berry, Creamy, Raspberry, Rooibos, Sweet

Preparation
Iced 8 min or more 1 tsp 17 OZ / 500 ML

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100
drank Spearmint (organic) by DAVIDsTEA
1403 tasting notes

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93

coldbrew – 1 tsp, cold water + ice, 10 minutes
In 10 minutes, it steeps deep amber and smells of vanilla and rooibos

Wow, this really does well coldbrewed. The sweet rooibos and flavourful vanilla & bourbon are perfectly balanced. The rooibos isn’t minerally like hot rooibos sometimes is, but it is a little bit fruity with highlights of nectar/honey. Just all around delicious.

Flavors: Alcohol, Creamy, Fruity, Honey, Nectar, Rooibos, Smooth, Vanilla

Preparation
Iced 8 min or more 1 tsp

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77

Coldbrew!

I expected this to be similar to the flavour of the tea brewed hot, but I found it very woody, herby, and nothing like key lime or graham cracker/pie. Nothing sweet or creamy, either. I recommend sticking to brewing this hot.

Flavors: Herbaceous, Herbs, Lemongrass, Plants, Wood

Preparation
Iced 8 min or more 1 tsp 17 OZ / 500 ML

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87
drank Root Beer Tea by Earth's Herbal
1403 tasting notes

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Profile

Bio

I think I speak for everyone here when I say tea is one of the greatest luxuries in life.

I am a biochem major hoping for a career in research genetics and evolutionary biology. I love science fiction and spend too much of my time reading comic books. I’m a passionate keeper of spiders and exotic plants. I eat a vegan, plant-based diet for moral and environmental reasons.

I drink mostly flavoured and low caffeine teas/tisanes, but I will try anything twice. As far as pure teas go, I gravitate towards whites, yellows, and jade oolongs. I’m always open for trades and sample sale/exchanges. Message me any time :)

My cupboard on here is not up to date. See my stash here: https://docs.google.com/spreadsheets/d/1-HjWKR3um-xEnj6HC9vMvKXOAyj_bpW5u_2ixEC20-k/edit?usp=sharing
Most of these are only tiny samples/I can’t always spare any, but feel free to ask.

Favourite flavours/ingredients:
Rum/alcohol, clove, cardamom, lychee, floral, milk/creamy, malt, hay, rice/grain, toasty, desserty, cocoa/chocolate, earthy, decaf or no caffeine, very unusual flavours

Favourite tea types
Decaf teas (any variety)/no caf tisanes, yellow, jade oolong, white

Least favourite flavours/ingredients:
Acidic, sour/tart, melon, grapefruit, bitter, astringent, smokey, sickly sweet (too much chicory, cinnamon, or licorice root), high caffeine, yerba mate, mushroom/fungus, dairy/animal ingredients, stevia

I seem to get a stomach ache from stevia. I don’t consume animal products (sprinkles, marshmallows, chocolate chips, whey powder) if I can help it. It isn’t the end of the world if I get a sample with something in it, but I try to avoid them where possible.

Location

BC, Canada

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