Whittard of Chelsea

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Recent Tasting Notes

99

A must try one. I’m from Turkey, one of the country where tea is consumed most. Unfortunate to say that we do not have this kind of flavoured tea varieties in here. I am lucky enough to find out about Whittard, and its spice imperial. About a decade a go, discovered it during my visit to London. It has an amazing taste; a very strong taste as well. Therefore you get the best joy of it when blending it with a regular (not flavoured) black ceylon tea. Don’t use same amounts while blending, whittard s.i. should be added half amount of the other that you’re adding. Enjoy!

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75

The smell reminds me of summer. I do like also the taste, it’s not too flavoured black tea.

Preparation
205 °F / 96 °C 4 min, 30 sec

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82

A very fruity-tasting, sweet instant tea with a slightly citrus aftertaste. If you don’t have a sweet tooth then you probably won’t be a fan, but I do and am! I wasn’t sure about the idea of ‘instant tea granules’ when I first saw these tubs in Whittard’s, but this mulled wine flavour brought me around to the idea. I could drink it all year round.

Preparation
Boiling

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96

Was not a Rooibos partisan before or after this particular blend, but I must say it is the most delightful Rooibos I’ve ever tasted. Blended almost perfectly, the cinnamon and orange blend with the rooibos to produce a unique taste that lingers slightly. Excellent breakfast tea and also useful as a gateway to new converts to loose-leaf (a big crusade of mine..)

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81

It’s a bright and warm day in Leicester today so I coaxed my husband into helping me do some spring cleaning. Only going to manage downstairs today but it will be a good start, sort my house out for when it gets looked after at the end of the month before I go on holiday to Brighton.

I forgot all about this tea until I pulled it out of the back of my cupboard this morning along with my last tin of baked beans (which was used for breakfast). A delicious pineapple and coconut instant tea drink that can be brewed hot or cold as it’s an instant mix. Very delicious and non time consuming in a pinch.

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81

This is an instant tea that requires 3 spoons per mug that slowly dissolve’s. It can also be used with hot or cold water. I am trying it with boiling water.

Smell is pleasant and strong with sweet pineapple and coconut aroma’s that make me close my eyes and pretend I am on a beach somewhere far, far away.

Colour is brown with honeyed tones.

The taste is unbelievable (in a good way). Pina Colada is the perfect name as that is truly what it tastes like. Refreshing and full on flavour with sweet goodness. Not something I could drink all the time but it makes a nice change. It also leaves a pleasant after taste. Who would have thought a fruit cocktail tea medley would be so nice?

In one word? YUMMY!

Preparation
Boiling

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59

I bought a box of the bagged version of this tea (50 teabags) last year- before discovering I hated it. I would not recommend drinking it black – although, I may be biased, preferring most black teas with milk – it just tastes bitter and a bit nasty to me without (perhaps my fault?). I can’t really distinguish any of the individual flavours – just a vague hint of mixed spices. Saying that, it is still pleasant to drink, if I manage to offset the bitterness with a huge amount of milk.

Preparation
Boiling 3 min, 0 sec
dorfmeister

mitchbeard:
This tea has a very strong flavour. Try blending it with a regular black ceylon tea. The ratios, my preference is two spoon of black ceylon, and a one spoon of whittard s.i. It will give you a much smooth taste, and I think you will no longer have bitter taste. Enjoy your tea!

Nerys

My teabags of imperial spice have way too much cloves will try the tip of blending with black tea.

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79

The dry leaf smells a bit sour, but smooth and creamy. The first thing I taste is the tea base. It’s just slightly smooth and a little bit astringent. The rhubarb comes out at the end of the sip as a tart bite. The cream is more present in the scent than in the taste. I am enjoying this cup, but I think that I like the idea and the scent more than the actual taste. I’m expecting more flavor than tea base… but maybe that’s just me. Thank you to maisonlula for a sample of this tea!

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69

I love milk oolongs, so I simply had to try another one out there! I don’t taste buttery or milky flavors that I do in other milk oolongs. There is a little bit of a peachy note in the background, but otherwise it tastes like an astringent green oolong, to me. Not a favorite, but I’m happy that I was able to try it! Thank you maisonlula for a sample!

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67
drank Sencha by Whittard of Chelsea
82 tasting notes

A while ago I gave this a try in its teabag form- 50 teabags to one box, basically gave me 50 unsavoury, terrible tea experiences. However I’m hearing good things about the loose leaf version and I’m always willing to give teas another shot, so I caved and got the loose-leaf Sencha yesterday, thinking I could use this for breakfast.

Steeped to the pale gold colour the packet recommends (the leaves look… unimpressive, to say the least, like bancha rather than anything of a higher grade), it still has this foreboding, sharply tangy aroma to it. Part of this fresh citrus-y scent is what makes Japanese green teas so unique, of course, but too much of that gave me an entirely bitter experience last time I tried this tea. And onto the first sip…

Much better! Smoother, softer over the palate and nothing as astringent as how it smells or how the teabag tea tasted! I understand the main difference between this tea and the teabag version is the teabag version uses Sri Lankan tea leaf fannings, whereas this, as whole-leaf Japanese tea, is more delicate. I’d used about a level teaspoonful— I’d say the flavour, being so easily spoilt, is absolutely based on the quantity of tea used. In a teabag there’s simply too much to make one pleasant mugful…

As I’m getting through the cup the citrus astringency is slowly beginning to settle in, but not unpleasantly. It reminds me of drinking tea and eating maple-leaf dorayaki in the ryokan in Miyajima… definitely making me crave red bean paste, anyway. I had to take quite a bit of care with letting the boiled water cool before pouring it but I think I’ll make this part of my morning routine from now on. ♥

Preparation
185 °F / 85 °C 2 min, 30 sec

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67
drank Sencha by Whittard of Chelsea
82 tasting notes

Usually for breakfast I tend to have a green tea rather than a black English breakfast tea, and a 50-bag box lasts a long time (compared to 20 bags in Twinings boxes) but… this is really difficult to make in teabags.

I’ve tried everything from using water off the boil, adding cool water, taking the teabag out early, brewing it at a cooler temperature than usual, brewing it in a big mug; nothing seems to stop it tasting bitter, acrid and scalded. Even following the directions (“brewed lightly” for a pale gold colour— you have to take the teabag out after a few seconds or it’ll turn brown and bitter) doesn’t help. It might just be a dilemma concerning the teabag tea, since I haven’t tried the loose-leaf version, but it’s disappointing.

Preparation
185 °F / 85 °C 0 min, 45 sec

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67

After having been through a variety of other companies’ teas, Whittard of Chelsea’s remains still one of the more well-rounded, delicate ones. Somehow I’d thought due to kickstarting my tea obsession with Twinings that I could only tolerate Earl Grey very, very strong— but even brewed strongly this tea tastes delicate, even flowery, and takes milk pretty well! Lightly with a little lemon is delightful, too, but there’s more to this tea than just its ‘light’ taste. It’s a distinctive bergamot flavour that accompanies the black base rather than becoming overpowering alongside it.

Preparation
205 °F / 96 °C 3 min, 0 sec

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67

In previous experience of Whittard’s Earl Grey blend I found it rather weak, probably in comparison to the Earl Grey I usually drink (the old blend in Twinings teabags, which can get incredibly strong very quickly); but since I didn’t bring any Earl Grey to uni and the new Twinings blend doesn’t sit well with me, I thought I’d give it a shot.

It’s definitely not as weak as I’d remembered! It just needs a little while to brew fully, and takes milk very well. The balance between the black tea and the bergamot is great (and it smells divine; the temptation to just leave a box of it open in my room… XD)— a definite favourite.

Preparation
200 °F / 93 °C 3 min, 30 sec

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50

The best English Rose teas I’ve had so far haven’t actually been English, and this one continues the trend. Even though it says “a hint of tropical fruit” has been added, there’s a hint of fruit, but there’s also just a hint of rose. Neither flavour is particularly bold or characteristic (if anything, the fruit might come out just a little more) as I’d usually expect from a rose tea. Brewing longer doesn’t make a difference either.

Well, it’s so-so, but it’s nothing interesting.

Preparation
200 °F / 93 °C 3 min, 0 sec

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82

thankyouthankyou maisonlula for our awesome swap!
So far this is definitely my favorite of the bunch, oh my gosh.

The flavour is out of this world good! And strong!
My boy and I enjoyed it over the Christmas break with some cream and sugar to enhance the cream. The rhubarb is sweet, not tart like when you eat it. More like a sugar dipped rhubarb, my personal favorite.

The tea base is mild and isn’t bitter at all. Very pleasant and awesome quality!

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68

there are few teas i drink with milk .. this being one of those exceptions. i like it’s slight earthiness. great start to a winters day.

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67

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Preparation
Boiling 2 min, 0 sec

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68

Can be quite strong if not prepared just right. Best without milk. A good once-in-a-while tea. I should try it cold some time…

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41

Brewed it a little longer and drank it accompanying a light meal of cheese, cold cuts and pate on crackers. Marvelous fit.

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