2787 Tasting Notes

drank Egyptian Chamomile by Harney & Sons
2787 tasting notes

I’ve always been an “eh, chamomile always tastes like chamomile no matter what” drinker, but Harney’s variety tasted a little less musty than others I’ve encountered. Might’ve helped ease some kinks out of the back of my neck on a stress-uous (rhymes with “tempestuous”) afternoon.

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drank Yunnan Noir by Adagio Teas
2787 tasting notes

Whenever I open a tea (sample, in this case) for the first time and see a mix of blonde and brunette leaves, whether they be twisted, straight, or curled (also in this case) it immediately makes me smile because those are the leaves that most often yield my favorite tea profile in the whole world—wheat bread and chocolate.

Yunnans are often noted to have a little pepper in the mix, too—if there was in Adagio’s take on Yunnan, I didn’t notice it. Didn’t mar my morning cuppa at all. Based on the age of the reviews I’m seeing, this has been one of Adagio’s consistently quality offerings for years.

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drank Frosty Afternoon by Basilur
2787 tasting notes

One of the reasons I love Basilur is that their fruit is fruity without a hint of hibiscus tang. Frosty Afternoon (I still think it’s a funny name for these ingredients) is beautifully juicy and citrusy, both hot and iced. The orange side of the flavor balance is redolent of citrus peel. (That’s the fanciest word I’ve used in a week.) The passionfruit side, well, I wouldn’t recognize a passionfruit if you threw one at me, so I can’t vouch for its accuracy, but it hits some high-end citrusy notes very nicely. Thanks, Martin!

Martin Bednář

You’re welcome!

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drank Sweet Cherry by Basilur
2787 tasting notes

The only variety in the weather forecast for several days has been the adverb: treacherously hot, dangerously hot, miserably hot, torturously hot, painfully hot….which means I start with an iced version of whatever I yank out of the “old bags” basket and continue to add scraps of whatever else is on hand, watering it down during the day until there’s nothing left.

However, this little specialty tea from Basilur held up pretty nicely under abuse today—started with a quart that had been fridge-steeped overnight; sweet, but not in that curl-your-tongue stevia way. Once it was half gone, I threw in a bag of Murphy’s Irish Breakfast, and ended up with a very pleasant iced blend with just a teeny bit of cherry finish.

Y’all enjoy a hot cuppa for me. I’ll catch up with you in a few days. September’s coming.

Maddy Barone

Even in North Dakota it has been miserable. Only 81 today, but 88% humidity. I can only imagine what it is like for you folks further south.

gmathis

We have been right under the big “H” on the weather map since Sunday, but we’ve been promised that the pressure bubble will break up this weekend.

ashmanra

The big H is headed our way! We had two days of lower humidity and slightly lower temps but this weekend we will be back over 100F and humid with thunderstorms again. I am ready for next spring. Fall turns into winter with short, dark days. Sniffle.

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drank Island of Tea - Special by Basilur
2787 tasting notes

Martin, is this the one I’m drinking? If so, I’m enjoying it greatly! For a Ceylon tea, this is surprisingly smooth with very little of the coppery-brassy notes I usually associate with the variety. It’s a little bit sweet, but still has enough bite to get your eyes open—two qualities I value highly.

Martin Bednář

Yep it is! I am happy that you liked it! I agree it is surprisingly smooth for Ceylon!

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drank Kokati by Teaoria
2787 tasting notes

I was saving this little treat from Martin for a sleepy morning, thinking it would activate some lazy brain synapses. Wow, did it ever! It is definitely tea-THYME, pun intended!

The dry leaf is about half-and-half black tea to herb, and the thyme comes through first. It’s refreshing—sort of like lemon with pine, but the unusual combination keeps making me think about spaghetti sauce. Probably because my uneducated Midwest palate never seasoned anything else with thyme.

Martin, thank you for broadening my horizons! We aren’t done with hot weather yet—I bet this is doubly zingy on ice.

Cameron B.

I had a thyme-y tisane recently, it kept making me think of roast chicken LOL!

Martin Bednář

I haven’t tried it on ice, but I should. Once the temperatures hit 30°C again…
But yep, it is strong in thyme for sure.

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Rain! Two delicious mornings waking up to it. You can just hear the ground going ahhhhhh. We celebrated with a lunch out and a dessert at a little hometown ice cream gem (everything made-in store) that offers you the option of sitting inside a salvaged railroad mail car (the labels are still on the sorting boxes) or outside on the porch in rocking chairs. We rocked.

I’m so glad I had a little bit of this left to enjoy, derk, on an evening that finally didn’t require AC going full blast. I had no new revelations as I enjoyed it again, but it is a simply enjoyable, not fussy, sweet and gentle little green tea. As you mentioned in one of your reviews, it is a good evening cup—doesn’t mess with your rest. Thank you again.

derk

You’re welcome, g.

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drank Here Be Dragons by Savoy Tea Co
2787 tasting notes

Because of the citrus notes, I anticipated Here Be Dragons to be smashing on as a cold bevvy. Having just tried my first pint, I think I’ll back that off from a smash to a good, rousing pillow fight. Since my luck with cold-steeping green teas is so-so, I prepared it according to package parameters, then chilled it all day. The citrus which is so prominent when it’s hot is less so now. Still, it’s a tasty flavored green and is doing an adequate job of helping me chill.

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Martin sent a beautiful little packet of these leaves my way—the kind that are so long you can’t get them on a spoon properly, so you have to guess at proportions just a bit. With new-to-me teas, I tend to err on the side of “don’t overdo it,” so my first cup of these beauties was a touch on the light side, but still malty and sweet.

I’m convinced that this will hold up well to longer and slightly more heavy-handed treatment.

Martin Bednář

Ehh, I had it yesterday too and I thought I have overleafed; but actually, nope. I think it is light tea on its own.

gmathis

I did kind of a sloppy grandpa steep today: popped in some new leaves with the old ones from yesterday, steeped a cup, and iced it down. The flavor still wasn’t overly strong, but it held up well.

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drank Kali Cha by The Tao of Tea
2787 tasting notes

This has made its way to the “just make iced tea out of it and get it out the door” queue. It’s a roasted oolong, but a finicky one: there is about a quarter degree and nanosecond sweet spot to keep it from turning bitter. Life is too short for finick.

That said, bitter-ish is better-ish when it’s on ice. We’ve got a nasty stretch of hissing weather ahead (thank you, Rosehips, for the turn of phrase!) so there’ll be plenty of opportunity to sip this one down.

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Steepster “geezer;” tea barbarian who has no systematic method for storage, preparation, classification, or rating; lover of strong unleaded builders’ tea. Never quite grew up—I cut and glue, play with Legos, design kids’ curriculum, and play with fifth graders every Sunday.

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Southwest Missouri

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