Old Barrel Tea CompanyEdit Company
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Recent Tasting Notes
This was a gift from Marika!
It smells nice and I’m immediately attracted to the idea of a pecan pie tea on a pu’erh base – seems like such a good compliment because shou can really hold up well to rich and indulgent profiles. The tea is milder flavoured that I expected overall, but I’m digging it! The pecan flavour is really good and I think it toes the line between roasty generic nuttiness and sweeter almost maple-y pecans very well. There’s also cinnamon in the tea and y’all know that I love when pastry/baked good inspired teas use a little cinnamon. However, I feel like the cinnamon is almost the strongest flavour here overall and the result is that this really kind of tastes more like a cinnamon pecan tea than a “pecan pie”. I don’t necessarily want it to be sweeter, but to be a pecan pie I feel like it needed more of that brown sugar sort of pie filling/goop.
As a cinnamon pecan blend, though? Yum!
Thanks to AJRimmer, I’m having a little caffeine-free break from chores. Her original tasting note for Apple Empanda captures every mental note I was making to set down here. The apple and cinnamon mesh nicely with honeybush, the honeybush adds a nice little caramelly note, but I kept hunting and hunting for the crust. Not being a blender, I don’t know how difficult it is to replicate pastry, but teas that do so accurately are hard to find.
That said, this was still really pleasant, better with a snoodge of lemon pie and a piece of marzipan … we did a Branson holiday run yesterday and went just a tad overboard at Kilwin’s confectioners. (More shopping overkill confessions to follow.)
This past week Marika was kind enough to have both my mom and I over for supper and this was one of three teas that wound up being served throughout the night. While my mom didn’t love it (because of the smokiness of the tea) I have to say that Marika is spot on in identifying my flavour preferences because the smooth sweet woody smoke notes mixed with the distinct nuttiness of the rooibos and a prominent note of anise had me deeply in love with this tea from first sip.
I never buy puerh, but when I was at Old Barrel, the scent of this tea was irresistible. I have to say the flavor is much more muted than the scent. I can definitely taste the puerh – it’s not gross or anything, just unmistakable. Then there’s some nuttiness and an element that does slightly remind me of pastries. I wish this were on a black base and that the flavorings were a little stronger, but this is probably the best puerh I’ve had.
Thanks to Old Barrel for throwing this free sample in with my order! I procrastinated trying this one since I don’t love honey, and this does taste like honey, but in a good way. It’s delicate and a little floral, and sweetener really brings out its intricacies. The flavoring combines perfectly with the floral oolong base. I’m so glad I had the chance to try it!
I don’t usually choose apple teas, but this one smelled so good I just had to get it! The flavor is a little thinner than I’d prefer. I definitely get spicy cinnamon and a good amount of apple. Maybe there’s some ginger in there as well. I don’t get any pastry element to it. I think it tastes better cooled to room temperature. It gains some body somehow that way. I’m enjoying this, but I do feel like it needs a little something extra to tie it all together.
I was excited to check out this local tea shop recently. I’m not sure I’d call this definitely creme brulee, but it tastes really good. The flavoring is pretty creamy and delicious. The lavender is strong and really tasty. With some milk, it all combines beautifully, and the resteep is basically just as strong. I really like the rooibos base they use. Their tins are a little expensive, but I’ve made several cups of this, and the tin still looks full, so they must really pack it in there!
Its definitely an aquired taste when it comes to Hibiscus. I normally drank this drink with the dried flower petals on a stovetop with water and sugar and serve with ice for a good summer drink, but since this is short chopped, it can be made via Gong-fu method. Its very sour for my taste alone, but for floral lovers, I would recommend.
Flavors: Hibiscus, Sour