Bellocq Tea AtelierEdit Company
Popular Teas from Bellocq Tea AtelierSee All 71 Teas
Recent Tasting Notes
I bought this because I needed a caffeine free tea that would also help with stress. I hoped it would taste floral to me like it did to another reviewer, because I used to add lavender to plain Tulsi and enjoyed it that way.
I am disappointed to say that this tea tastes exactly like the description from the company says. I get very little floral taste and lots of spice. It could be my mix came out a little different and I got more spices than flowers. Cardamom and anise rule the day here with the savory Tulsi. It isn’t bad, it is just what Bellocq intended to make but it isn’t what I was hoping. I may try adding some of my lavender or purchase Teavivre’s rosebuds and see if that brings this into line with what I was looking for.
If you are looking for Tulsi with exotic Indian spice, you’ll dig it.
ETA: youngest tried it and loved it.
This was a nice morning cup. I did overleaf a bit, but it was a little heavy on the Ceylon for my taste. At last, I feel like I’ve made progress in my palate development when I can identify a note that I do or do not care for by region :) I am hit or miss when it comes to Ceylons, admittedly heavier on the miss side. I haven’t found many that are anything that really stands out to me with the exception of silver tips and Amba estate Ceylon. This was nice to try, thanks, Sil! Bellocq has such a lovely website… makes me want to buy a lot of tea… :)
This is really interesting. Sort of like an aged white. It’s not floral, it’s not hay, it’s not grassy – it’s sweet, it’s a bit corn, it’s a bit apricot, maybe just a touch of honey.
The leaves (sticks) are beautiful, such a strange looking tea.
This is why we keep trying all the tea. I would never have run into this one if Sil hadn’t sent me a sample – thank you. You never know what fun and interesting things are out there, so we keep trying – and this was definitely worth trying.
This is one of my all time favorite black teas! Ingredients include ceylon black tea, org. chamomile, org. poppy flowers, org. lavender, org. cornflowers, natural flavorings. I steep with 1 & 1/2 tsp per cup, 195 degrees, and for the minimum of 4 minutes. And I too will re-steep 2×. I like my tea light, you may prefer 2 tsp per cup and/or up to 6 minute steeping time. It is a bright, delicately aromatic tea which satisfies on so many different levels. I always feel like I’m getting away with something, it’s that special for me.
I’m quite liking this one tonight. It’s pretty light and fruity, but has some malt and depth to it. I know I know – I write all the time that I don’t like the lighter fruitier blacks. This one is deeper though, has more going on than just fruit and top notes. More interesting. Dunno I like it.
Thanks Sil for sharing.
Starting my morning off with this blend. Still not a huge fan of black breakfast blends but this still has some enjoyable notes. Oddly enough the leather notes didn’t fully emerge until I started eating my waffle. Perhaps its the malt notes I’m just not a fan of. Even so it has some nice woodsy quality. The dry leaf has almost a smoky smell like a Lapsang with slight sour cherry notes.
“Floral Death” as dubbed by crowkettle who put some nice warnings on a few fun teas she sent my way. I’m going to have to agree with her on this one. I think there are a few people i know who would love this tea but it is not for me. That being said, evaluating this tea, ignoring that i am NOT a floral fan, it’s not bad. It’s actually got a nice medley here of florals and the base tea is quite nice. Thanks for the share crowkettle! tomorrow we sip on blergamot!
This tea is just lovely. It tastes like a bready chocolate Yunnan with the slightest catch in the back of the throat at the tail end of the sip.But also, it reminds me that I did not take the opportunity to go to Guilin in Guangxi province when I was working in China. Of course, I wasn’t into tea at that time, so I likely wouldn’t have sought this tea out or possibly even found it memorable if I had come across it. Still, it would have been nice to visit with the misty peaks in Guilin. Apparently, it is quite a magical place to be in person. I did enjoy them through the train window as I made my way across the south of the country to Yunnan though: exactly like a Chinese ink scene come to life. In the sense of—wow, this place really exists. I feel quite fortunate to have seen them despite having been in motion.
Thank you for the sample, Sil. Very enjoyable cups and memories.
Flavors: Baked Bread, Chocolate
Sil was kind enough to include a sample of this in our tea festival swap. Yum, it’s got that bready-chocolatey Laoshan black-like thing going on, but I may have steeped it too briefly to experience the full flavour components.
Thanks for this, Sil. Enjoyable on this lovely slow morning.
Flavors: Baked Bread, Chocolate
The colour of the steeped tea is such a beautiful pale gold: the first sign that this is no ordinary green tea.
No. 93, Feng Ling Ming Ye makes sense of how highly prized good tea has been in Asian history. This tea is glorious: smooth, so smooth. The most delicate vegetal butter. I detect an ever so slight bit of coconut here. Perhaps that is the sesame hint mentioned though my taste buds are taking it coconut way.
Thank you, Sil, for sharing this with me. This tea is making this day infinitely better.
Flavors: Butter, Coconut, Vegetal