Simon LeveltEdit Company
Popular Teas from Simon LeveltSee All 67 Teas
Recent Tasting Notes
A nice Chinese black, especially for its price. Suits me well as an everyday tea, in addition to the more expensive teas I usually order from webshops (which really aren’t always better than this one).
Also interesting for beginning tea drinkers, due to its distinctive, recognizable flavour profile. It is fruity, in a very distinctly raisin- or grape-like way. A tea that is hard to overbrew, no bitterness and hardly any astringency. In fact I would have liked a little more astringency, since for my taste the sweetness and softness could use some ‘harder’ counterpart to really balance this tea out.
Long leaves that look great dry as well as wet.
Flavors: Fruity, Honey, Raisins, Sweet
Spring is here, and this is what I usually stock up to make the best iced tea in the world. it steeps a dark red liqour, with a lovely hint of honey and mango.
Even though I am not a sweet tooth, this is great hot and the best honey bush for iced tea around. My kids love it!!
I buy it by the pound and it’s gone before you get say ah…
Flavors: Fruity, Honey, Lemon, Mango, Summer, Sweet
Your basic lovely green rose tea. I tried this one and Kusmi’s green rose side by side, and they tasted pretty much the same to me, with the note that this one is much much cheaper.
I love to make this tea when I do a cream tea at home – scones, jam, clotted cream and all that. It’s very mild on one hand, but still holds its own against the jam/cream and all that. Plus, even though I don’t have a fancy porcelain tea set, you could imagine this tea feeling right at home in one :)
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Flavors: Floral, Jasmine
wonderful Ceylon (Balangoda/ratnapura) ; with a thick sweet after taste, leaving hints of chocolate and raisans.
Taken plain, no sugar. sweet, complex aftertaste. This one is great – for any time of the day.
Flavors: Chocolate, Raisins
I told myself I wouldn’t buy any more teas when I moved abroad, and yet here I am, tea shopping as always… Normally I’m not a fan of Ceylons but I tried a Nuwara Eliya teabag once (!) which was absolutely marvellous, so when I saw it loose-leaf in Simon Lévelt, I snapped it up immediately.
What can I say? I think I’m brewing it a little too strong! Yesterday I made it with possibly too big a spoonful, because it really was very dry in the mouth, but when I added milk the flavour seemed to disappear completely… Maybe it’s a very precarious tea.
It’s a beautiful deep, woody amber colour, and the aroma is rich, fragrant… slightly savoury, but in a liqueur kind of sense rather than a savoury cooked food sense! It keeps this savoury flavour in every sip, as well, which isn’t bad, but it really is very dry and astringent. Once you get past the initial strength of this rather robust flavour, there are the usual floral, slightly roast-vegetable notes, maybe a hint of citrus at the end – but it’s lacking that usual zest-and-malt combo that makes Ceylon that little bit unpleasant for me.
I feel a little like I’m drinking a dark beer rather than a Ceylon tea… Not a bad thing!