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Popular Teas from Strand Tea CompanySee All 56 Teas
Recent Tasting Notes
Chai to Stay Dry! So, I got a lot of criticism for not being wild about Zhena’s Gypsy Tea’s Coconut Chai not long ago, which I found a bit chalky and wasn’t wild about only having artificial coconut flavor and not actual coconut. Now granted, I do understand coconut spoils, and it’s a mass-produced upscale grocery store brand, so I get it… and considering I’m a tea hoarder, I’m now faced with the dilemma of worrying about my own coconut teas getting spoiled. This tea I bought last July, so it isn’t a year old yet, but sniffing the leaf… something seems a little off about it. Sour is the easiest way to describe it. And I’m worried it’s the coconut. But I’m not so worried that I’m not willing to still try it. I mean… it isn’t even a year old yet! So hear we go.
I will say that from the brewed cup, the tea smells like normal ol’ coconut to me, but also has a strong cardamom aroma as well, so maybe the acrid scent I was getting from the leaf was just my mind tripping myself up on the “coconut tea horror stories” I’ve heard recently and applying that to the “musky clove” sort of scent I attribute to cardamom mixed with coconut and other spices when I first opened the bag. Nothing about the taste of the tea seems sour, off, or otherwise odd to me, either. My only complaint about this chai, from the taste, is that it seems a bit cardamom heavy, and I’m not really making out any other spice notes as it is a bit overpowering. There is a noticable coconut flavor to the tea, and it stands out nicely in the dark tea base, giving it some sweetness. The coconut actually seems to help mellow out the spiciness of the chai and most of the astringency of the dark base, so it’s a pretty smooth chai. I like what the coconut adds and how it balances the chai, I just wish more spices lended flavor to the blend. This isn’t the first chai I’ve tried this month that felt way too strong in the cardamom department.
Since this chai has a pretty strong black base, I decided to also try it as a latte. I tried it as one cup double-strength tea with half a cup of coconut milk mixed with the tiniest dash of vanilla coconut creamer just for a little added creaminess. The very small amount of astringency in the base was gone from the addition of the sweet milk, and it became a really creamy coconut drink with a bit of a cardamom spice aftertaste. For those days when I’m in a sweet-tooth mood, I think I’ll definitely make this one up latte-style, and perhaps whip up a batch of iced coconut chai latte for the fridge.
Flavors: Cardamon, Coconut, Spicy, Sweet
This was the free sampler I got from Strand Tea when I placed an order with them last July. July?! Goodness, I really need to work through some of my older samplers! Hopefully this one still has some oomph left (though admittedly there is a big clump of sunflower petals all fused together on the top of the package… eh, I put them in my cold brew mason jar, hopefully it’ll be fine!)
The sampler looked quite small, but I was surprised to find I had enough teaspoons of tea to do a quart of cold brewed iced tea and had just enough tea left over to make a double-size warm mug at work to sipdown the sampler.
So, warm cup first. I’ve had one other mango green tea, which was a decaf green tea by Spice and Tea Exchange, which I found to have a very bitter flavor and a sort metallic aftertaste that I found very unpleasant. I figured it mostly had to do with the decaf nature of the leaf. There are certainly no metallic notes here, but I am experiencing that same sort of tart/bitter puckering on my tongue, so now I know that particular quality must just be my experience with mango flavoring. Some sips go down with no issue, but most of the time, I get this really strong tart/slightly bitter aftertaste right at the very back of my tongue, right near the throat. I don’t mind the flavor of the mango itself, which is very nice in the tea, and the base green tea leaves used in the blend appear to be of good quality and actually leave a bit of a vegetal flavor in my mouth even despite what appears to be me having a strong reaction to the flavoring, but when that bitter aftertaste hits, it’s a bit off-putting. I don’t seem to have this problem when mango is blended with other flavors, but it seems that mango as the dominant flavor note just isn’t my cup of tea. I almost wonder if this is some sort of mild sensitivity to the mango flavoring commonly used in tea blends, or mango in general (I’ll admit I don’t really eat the raw fruit, since the “mushy” textures of most fruits set off my gag reflex… I’m tempted to try some now just to see.)
Now, the iced tea. I used the cold brew method, and let the leaves steep in cold water in a sealed mason jar in my fridge for somewhere between 8-12 hours, then strained the tea leaves from the water, so I didn’t start with a warm tea base. This is probably a good thing, because that strange bitter sensation I experience on my tongue with hot mango-flavored tea is not present in the iced cup. I feel that puckering sensation slightly at the start of the sip (so I do still suspect I may have issues with mango flavoring), but it isn’t so strong that the cup is unpleasant, and the finish instead has a sweeter, floral taste, likely from all the flower petals in the blend. The fruit flavor is just a lot softer this way, and the other flavors, like the florals in the blend, are allowed to come through. Even without that weird sensation I’m left in the mouth from the mango, I’m reminded why I enjoy fruity greens more iced than hot.
I don’t think this is a bad tea… but I do think I’m coming to discover I have a sensitivity to mango flavoring (and possibly even the fruit itself). I’ll have to continue to keep an eye on that as I weed through more blends in my collection.
Flavors: Bitter, Floral, Mango, Tart, Vegetal
Green March! The first time I ever had Milk Oolong it was one of those mindblowing experiences for me; I remember just being really taken by that creamy, buttery flavor. It was TeaSource’s brand in my local coffee shop haunt that I hit up during lunch breaks from the library. I knew I had to get some for myself, but was surprised by the price tag on it, so I decided to shop around and finally settled for Strand Tea’s offering, which seemed a pretty good value.
At the time I wasn’t aware there were naturally-flavored versions of the tea, and those that were just unflavored, natural Jin Xuan leaf, so I was a bit surprised when this tasted quite a bit different than what I remembered tasting that day in the cafe. Once I became a little more educated on Milk Oolongs, I realized right away it was because the TeaSource version I’d sampled before was flavored, and this one was not. It took a little getting used to, but I warmed up to it very quickly!
Brewed western-style, this tea has thick buttery vegetal notes, which make me think of steamed, buttered vegetables, particularly brocolli. And since that is something I quite enjoy, I find this a really nice tea. There is a slight ghost of a floral note beneath the butter and vegetative flavors, but it is very subtle, and comes across more as a bit of sweetness right at the end of the sip. The tea is really smooth and sweet with no astringency, and works surprisingly well as a “quick cup” or “on the go” oolong.
I tried it for the first time gongfu style, and almost feel a little guilty to say that I actually… like this one western-style more. I definitely prefered my Li Shan more gongfu style, but with this one, the buttery notes came out more in the western brew, and I got more of a vegetative astringency in the shorter gongfu steeps. However, the floral notes hidden underneath were able to come out in the gongfu session, and it was nice to get to experience those notes, so I’m glad I experimented with it! My session lasted ten infusions, starting with a 25s steep with infusions increasing by 10-15 seconds.
At the start of the session, the tea had a very sharp, buttery aroma. There were some very light, buttery notes, but the key notes were spinach, asparagus, and a little grassiness. There was a very fresh, vegetative feel, but then the vegetable notes became more astringent, with a much stronger spinach/brocolli presense in the forefront, and a heavy cooked vegetable aftertaste in the mouth. Some very subtle orchid floral notes seemed to be lingering in the background. By the fourth infusion the astringent vegetal notes were really starting to mellow out, as the floral notes started to push their way into the forefront. From the fifth infusion on the mouthfeel was very much filled with an orchid/lilac/violet floral flavor, and quite sweet on the initial sip, with just a slight lingering vegetal astringency right at the end of the sip left on the tongue. Toward the end of the session the astringency continued to mellow and the tea began to have more of a sweeter, buttery aftertaste. On the final infusion the floral notes started to feel a little washed out and perfumey.
While most oolongs do better with the subtleties of eastern-style brewing, I really just prefer the flavor of this one as a western-brew. That rich, buttery, vegetal taste does it for me, and I have other oolongs where I can get those subtle floral flavors that become lost in the western brew of this; for me, it’s all about those butter notes in this one anyway! I just can’t get enough of that buttered brocolli vibe!
This probably isn’t the most decadent Jin Xuan out there, but I’ve been satisfied with it, especially for the price.
Flavors: Asparagus, Astringent, Broccoli, Butter, Floral, Grass, Orchid, Smooth, Spinach, Sweet, Vegetal, Violet
I enjoy this tea in a bit of an… unconventional way. I noticed that it has a very close flavor profile to another tea in my collection, which is Adagio’s White Chai. Though this tea is entirely an herbal blend, Adagio’s White Chai has so little white tea in it, and the rest of the ingredients between the two blends are pretty much identical, so the flavors are very close. They both are spicy teas with a strong lemon base and noticeable pine notes, and a strong spicy finish. The main difference with this blend is that the fruit notes aren’t as strong as in Adagio’s White Chai, so it isn’t as sweet, and the peppery finish from the red peppercorns is much stronger, leaving more of a bite right at the end of the sip. Between the two, when I just want a cuppa, I prefer the slightly sweeter and less-spicy White Chai, so I started using this tea as a broth base for my ramen.
I can’t use the flavor packets that come with the noodles since they contain MSG (which is a migraine trigger for me), so I started experimenting with using tea as my ramen broth instead, and found I actually really like this tea as a broth. It has a really strong flavor, and works nicely to create this spicy lemon base to the noodles, and it still tastes really nice after the noodles have been eaten out of the bowl and the tea has been salted a bit. The salty notes go well with the peppery notes from the peppercorn, like a “salt and pepper” flavor compliment. It just seems like a lemon ginger tea, but works out to be surpringly savory.
Flavors: Cinnamon, Citrus, Clove, Ginger, Lemon, Peppercorn, Pine, Spicy
Full review tomorrow April 7th on http://sororiteasisters.com/ but for now let me just say …
Lilac Blend from Strand Tea Company has me just beaming with happiness. It is a beautiful sun shiny day outside, I am looking at my first flowers of the year, although they are daffodils, not lilacs, and dreamily sipping on such a delightful surprise! I love lilacs, they are so very fragrant and beautiful. This tea speaks to my sensibilities of summer, flowers, and yet there is a wonderful, surprising fruitiness as well. Mmmmm, so good!
Lilac from Strand Tea Company has a full mouthfeel nearly creamy. Add a splash of milk and you have a dessert tea for sure, oh so creamy and delicious! The mouthfeel is surprisingly heavy for what one would think is a light dainty tea. This tea has some heft to it.
And the taste? Can it match up to all my self imposed hype? Why yes, it can! It is sweet – like honey, fruity, wonderful berry notes, almost a blueberry flavor but I get some deep red berry notes in here too. It tastes wine like, a bit like a blueberry mead tea.
A BIG THANK YOU TO Aplhakitty for sharing this with me!
This was the very first loose leaf tea I ever tried. I’ve since expanded my collection, but this still might be my favorite black tea. The leaves are mostly dark but there’s some gold color here and there. Already, the leaves give off a really sweet, fresh scent. It’s a fresh, grainy, almost woodsy smell that hit me in the face as soon as I opened the package. It steeps to a reddish, coppery color. Any darker than that, and you’ve steeped it for too long.
The cup is DELICIOUS. There’s absolutely no pungency, or no bitterness. It’s got a great deal of natural grainy sweetness, and it would be a shame to add milk or sugar to this IMO. It’s full bodied without being too strong.
…So yeah, this tea kind of got me into loose-leaf tea. The amazing flavor you get from the leaves alone, with absolutely no additives keeps me coming back to bai lin.
Second tea of the day! Going to try as many during my time off this week since I’ve been slacking. This is another sample I received from Kasumi, and this is my first time trying a floral blend!
I taste the floral/lilac but more than that I taste something fruity? I like it, though! I think it’s a nice introduction to floral tea blends.
It also smells amazeballs.