I’m upping my rating from 68 to 75: not quite high enough to earn it permanent residency in my cupboard or anything, but definitely one level up in appreciation. I fell asleep for a few hours, so when I woke up my tea had cooled to the perfect drinking temperature (it was still hot—it’s one of those insulated travel mugs that keeps my tea hot for like 12 hours or so).

First, the not great: sliiiight bit of astringency. But honestly, nothing much to complain about.

Then, the great: It’s so much creamier than it was when it was boiling, almost milky! I really love the mouthfeel now. Since I’ve gone dairy-free and don’t even bother with plant-based milk in my tea anymore, it’s rare that I get that experience. Just lovely. The vanilla is still front and centre, but it’s now ensconced in other flavours, like the bergamot I was missing earlier. I would still like to taste more of the tea. My caffeine-sensitive body is telling me that I definitely used enough leaf, so I know it’s not that, but it’s fine, it’s okay. The bergamot lingers longer than the vanilla, solidly identifying this as an earl grey.

Overall, a huge improvement. You might be saying, Nik, a double cream earl grey is supposed to be vanilla-y. And you might be saying, Nik, I could’ve told you the flavours would form a group hug instead of sitting off in their own corners if you’d just give them a minute. And to that I say, well, I’m still learning and I’ve got a long way to go. =)

Flavors: Bergamot, Vanilla

Boiling 8 min or more 1 tsp 16 OZ / 473 ML

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2012.10.07: I hear people like to understand other people’s ratings, so here’s a loose guide:

01-29: Dear God, why.
30-49: I’ll finish this cup, I guess, but no more.
50-59: Meh.
60-69: Decent. Maybe I can blend it with something else and make it better.
70-79: Heeey, this is quite good!
80-89: I love it, but I’m not in love with it.
90-100: Permanently resident in my Happy Place.

Update: I have steeped, and it was good. =] Still a tea-ophyte, though.

This is a tea site, so I feel like “well, I’m Indian” should be enough of an introduction. Because, I mean, it’s kind of in my genes, right? But the fact of the matter is that I’m an absolute tea-ophyte.

I’ve just discovered a world beyond Celestial Seasonings. I’ve just discovered “sachets” instead of “normal” tea bags and bought my first loose tea sampler. I don’t get the whole water temperature and steep time thing yet, nor that if I want to get a yixiang tea pot, I’d need one for each type of tea. I have this infuser ball thing, but I haven’t used it yet.

Don’t cringe, but right now I’m still just boiling water and pouring it over a teabag, adding some sugar, and drinking a nice, hot cuppa. I’d like to learn more, I think, and I’d like to train my palate. I figure participating in this community is the best way to do that.

So ya. Hi!


South Jersey, US



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