785 Tasting Notes

Earthy, thick, honeyed malt with molasses notes. A beautiful dry leaf that makes a tea that is delicious both hot and cold with multiple infusions possible. Om nom nom.

Preparation
3 g 10 OZ / 295 ML

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This was a decent cup. Maple is not really my thing, though. It was a sweet tea with a moderate black tea base. If you like maple, you should try this. :)

Thank you for the sample, The Teaguy ! Sorry it took me so long to get around to a review!

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There is a mild menthol scent to this tea and it feels thick. But oddly, I don’t get much flavor at all out of it that I can talk about. Not even “tea”. I would be hard pressed, if given a cup I couldn’t see the liquid in, to even say this was tea. It’s not that it’s bad, it just isn’t much of anything. Thanks for sharing, Daylon R Thomas!

Daylon R Thomas

I’m sorry that the tea was such a let down. I hope that you are enjoying the other ones that I sent!

Nicole/Tea-Historic

No worries. They can’t all be hits. :) And it may just be an off day for tastebuds. Never know.

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Oh, good lawd amighty.

I need 365 of these cones. One for every day. These are so seriously deeply delicious and good for at least a couple of longer steeps. Butter, malt, smooth… liquid golden is a perfect term for this taste.

I’ve liked them before but this is about my favorite year for this tea so far.

Sil

Oooooh

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Holy ginger, Batman. That’s primarily what I taste here with an afterthought of cinnamon. I shook up the bag before measuring out the tea but I must have gotten a lot of ginger in my measure. The black tea base seems well suited to the spices, though. All in all, if you like ginger, this is a pretty good chai! Thanks for the chance to try, The Teaguy!

I tried this straight first, but I’m just one of those people who thinks spiced tea is meant for sugar and milk. So I added a couple teaspoons of sugar which did even out the spice somewhat and a couple tablespoons of cream.

Preparation
Boiling 4 min, 0 sec 2 tsp 12 OZ / 354 ML
Sil

mmm sounds tasty!

Sil

I’ll have to look the company up.

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Mild and with a slightly creamy mouthfeel, light florals and grass notes. It’s a nice green oolong. Thanks for the chance to try, The Teaguy!

Preparation
180 °F / 82 °C 2 min, 0 sec 2 tsp 12 OZ / 354 ML

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I liked this one. It’s got a strong and sweet vanilla to it with creamy notes. The beragamot is a strong companion to the strong vanilla. Thanks for the chance to try, The Teaguy!

Preparation
200 °F / 93 °C 3 min, 45 sec 2 tsp 12 OZ / 354 ML

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This EG is strong in the bergamot. Not a subtle blend but pretty tasty! I like my berg on the strong side though, so be wary if you don’t. ;) Thanks for the chance to try, The Teaguy!

Preparation
205 °F / 96 °C 3 min, 30 sec 2 tsp 12 OZ / 354 ML

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Oh… the smell of the freshly opened bag is heavenly. Been awhile since I’ve had a tea like this. Fruity, lightly floral with a lingering taste of fermentation. A truly excellent tea. I gulped it like there was no tomorrow.

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100

Just had to add another note to this as a follow up. I had tea in this last weekend. I never ended up drinking it. 28 HOURS LATER and it was still 106 degrees F. Not hot, but also not room temp. After 28 HOURS….

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Profile

Bio

Tea afficianado & founder of the Midwest Tea Festival. I wish I could make a living creating and serving tea parties, but alas, bills prevent that possibility. :) So I make do by catering tea parties for friends and co-workers and drinking tons of tea with my cats on my lap. :) I am also the proprietor of Tea-Historic, a tiny online dinosaur themed tea shop.

Location

Kansas City, MO

Website

http://www.midwestteafest.com

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