World Tea HouseEdit Company
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Flavors: Freshly Cut Grass, Fruity, Grass, Vegetal
I think I need to either use fewer leaves with one, or steep less because my first sample of this was oh my god potent. More rooibos than blueberry, and that is not a good thing in my book. Next time I make this I’ll rate it again and see if the flavour improves – I hope it does, because I was excited to see a blueberry flavour.
I think I put too many leaves in when I made this earlier today – super strong, super earthy and not as much peach flavour as I wanted. Boo. Or maybe it’s just better as an iced blend, which I’ll have to try soon. That said, I did like the taste, once I got used to it. And I love that this is organic and not mass market. A couple of things I’m trying to get into more. Curse living on an island where shipping isn’t so easy to do!
I only realized after getting home that I actually meant to purchase World Tea House’s Apricot Escape rooibos, but there’s no sense to turning down a good cup of tea!
Smooth and fulfilling with a slight tang of peach. Can’t say I’m in love, but not disappointed either.
This has a nice flavor palette, naturally mildly sweet… the addition of banana is a nice touch, rounds it out. If it were only less ‘thin’… and I actually brewed it with 50% more tea than WTH advises. If I doubled it (next time) it’d possibly still not be sufficient. Adding a bit of almond milk didn’t help much in this respect, either. So it loses a few points for that. It’s otherwise a very pleasantly flavored gentle tea to wind down with in the evening.
So this is one of the teas my mom brought me back from her trip to the east coast. I can’t fault the woman for trying, even though I detest Rooibos teas.
The dry notes smell mostly of Rooibos with hints of chocolate and banana. Once steeping it smells a little more chocolatey. But oh so Rooibos smelling. Eeek
So this is actually a drinkable Rooibos for me, it probably has to do with the Rooibos honeybush blend of it . The notes of chocolate and banana are there. I do mostly get the rooibos flavour in it. I don’t think I’m gonna keep this one, but I am always glad to try new teas, you never know when you might find a good one.
Look what I found in my sample box. I didn’t even now I had any puerh at all. Puerh seems to be all sorts of fashionable on Steepster these days, so I figured why not.
I’ve got two of these and no clue where they came from. What I haven’t got is the energy and patience to properly try to gong-fu one, so I’m just doing the regular western steeping, although I did, on a whim because I usually never bother, do a rinse first.
The toucha itself doesn’t have much in the way of aroma, but as soon as it gets wet, there’s lots. And suddenly I get what people mean about ‘fishy smells’. Actually this may not even be the first time I’ve made such a discovery, but it’s been so long since I last had a puerh that I had quite lost the ability to imagine that. This one smells like a fishmonger at the initial contact with water.
After a little while of steeping the fishmonger smell goes away, and now I’ve got something earthy and sweet. I won’t rule out the sweetness being from the vanilla and strawberry concoction I had earlier, but I rinsed both pot and cup, so I don’t think so. It’s not a vanilla-y sweetness anyway. It’s more sort of sugar-y and creamy. A bit like a soft ice cream, really. Well, that was unexpected!
It’s both a disappointment and a relief that it doesn’t actually taste like ice cream. That would have been fun, but bizarre. Oh so bizarre.
It seems I have actually managed to make this cup a wee bit on the strong side, so there is some sort of pepper-y/pseudo-smoke-y prickle on the swallow, as if we’re right on the border of astringency here.
Unfortunately, that is also actually the largest flavour here. First there’s just vaguely flavoured hot water followed by the note of ‘oh, how you mistreat me, you wicked person!’
There’s nothing really earthy, nothing that reminds me of the cowstable (not a bad thing. It’s flavour association rather than just flavour, that one) that I expect from puerh. It makes me feel like it lacks depth somewhat. Perhaps in multiple short steepings that would show itself better, but I feel a bit with puerh that I also do with oolongs; if it can’t present itself nicely in a western style, then it’s not living up to my ideals and tastes.
This one was all aroma and very little flavour. Bit of a disappointment.
I must preface this tasting note by stating I know absolutely nothing about black tea. To me, it all tastes like orange pekoe (other than Earl Grey).
This is a really NICE cup of what I expect black tea to taste like. My taste buds are not refined enough to distinguish what makes a darjeeling different from a Chinese black tea. Anyone care to offer a lesson?
I am on my second steep (4mins, as opposed to 3 for the first). The second cup is less “orange pekoe”-y to me . I think it’s that after-taste thing that reminds me of OP. It’s decently thick, decently strong, and just what I needed to wake up on this cool, way-to-fallish, August morning. Lovely.
finally brewed up a cup today. The sample has been tempting me for awhile, but today was the day!
It’s a very nice honeybush… it has the flavor I expect, but also an unknown fruityness to it. Unfortunately, I got occupied, and my cup cooled, but it’s still good. Will do a second steep!
I read a DavidsTEA FB post yesterday about chocolate chai and decided to give this a try. Because I am in the office, I heated up my vanilla rice milk in the microwave with about a tablespoon of Cocoa Camino dark hot chocolate. Then I steeped 1 heaping tsp of Tali’s Masala Chai in just boiled water for about 4 minutes.
YUM! I could have went a little easier on the cocoa, but this is by far my best success with this chai tea.
I feel uncomfortable writing about chai, as I have practically no experience with the stuff. This is my third cup ever. Once was in an Indian restaurant (and that was amazing). The second time was with this stuff. I made it myself (didn’t follow any proper steeping techniques), I added oat milk and no sweetner, and I hated it. This time I tried vanilla soy milk (a bit too much actually), and steeped it correctly (well, as close to correctly without a thermometer) and it was really really good.
I recognize the cardamom, but beyond that, I find the flavors blend together, and are bit masked from my overabundance of soy milk. I will have to try some other chais to compare, because I am SOLD on this stuff now!
This is the last of my white peony, a friend had given me a sample. It is the only white tea I’ve had, so I can’t compare it to anything. I just threw the leaves into my travel mug, as that was my only option. (I really need something with a basket).
The leaves are darker green than I would expect based on the picture. When steeped, most of the leaves unfurled, although some stayed rolled up. It smells mostly of hay, and for the first while tasted like sweet hay (or at least, how I imagine hay tastes). The longer it steeps, the more bitter it is getting, but it’s not even close to being unbearable.
I used to think it was really creamy, which compared to my chinese green tea, it is. It’s quite thick, in a good way. I can’t really get much of a feel for the colour in my mug, but it seems quite dark, and amber. Again, it’s now been steeping about half an hour.
I will definitely get more white tea!
ETA: second steep. The water was not so hot this time around.
There is no longer any hay taste, and it is not bitter at all. The taste is very mild and “green” tasting (not green tea, just green). It is definitely thick, and maybe not so creamy as I remembered. This cup is much better than the first.