New Tasting Notes

A sipdown! (M: 2 Y: 45), prompt: A tea that reminds you of a garden

Raspberries are definitely something that belongs to our garden and I’m happy we have those bushes there. Yes, autumn “maintenance” is awful, even we have not thorny variety; but usually it is in time when lots of other work must be done as well.

Anyway to the tea, it’s quite sweet, and quite real to actual raspberries, mixed up with, but not tart, hibiscus. Iced, it can be lovely I assume.

But honestly it is somehow too simple. maybe I just miss some complex flavours… but considering it’s justa atea bag, it’s fine enough.

light and airy, but I feel that my steep is not as blended as it needed to be (probably scooped it wrong)
it has a clear pineapple something, and with the mixed-in green and white tea, it makes for a nice brew for a sunny day

I definitely taste the marshmallow! It’s pillowy and nice. My second cup of this was a little average. I think you need to drink this one cold to appreciate it. I refrigerated my final cup overnight, and it was creamy and pleasant with a lot of black tea shining through as well.

After a long, stressful week of 12+ hour workdays, I am finally settling in to a hard-earned weekend. I have stolen hasty cups of this tea all week as able, but having put away a tasty chestnut ale, I finally find myself prepared to settle in to a review while I rewatch Twin Peaks. And with this blend, we achieve redemption for the rooibos experiment.

This earl grey is everything it should be, with brisk bergamot tinged with the acidity of lemon and the familiar, dusty floral of lavender atop a balanced blend of sweet, mild black teas – an ideal base for a london fog or a strong contender for any earl grey lover. Nothing is lost between the dry leaves and the brewed cup; here’s an earl grey that keeps its promises.

There are two defining elements to any successful earl grey (change my mind) and those are 1) the unmistakable taste of an acrid soup made from the juices of 83-year-old window blinds and 2) Froot Loops?

Maybe this is a personal delusion, but wherever I smell lavender and lemon together (or cardamom alone), I smell Froot Loops. Does anybody know what on earth I’m talking about?

I enjoy how this tea captures of the idea of a ginger cola. It has this caramel-type scent that I’m not digging too much but I love that some lemon-lime pokes through, giving it the soda feel. The ginger is the perfect touch — secondary to the cola but with enough zip to let its presence be known. Overall, it’s a pretty light-bodied tea and not necessarily sweet in taste but more dry, which I like. It does develop a bit of a bitter-tannic bite if left to steep too long.

Two bags to a pint mason jar in the fridge and forgotten for a few days. Is it possible to like this better cold-brewed than hot? The taste is sweeter and sappier, more expressive and clear. It’s really like drinking a Christmas tree.

Not their strongest tea but I enjoy it. I have this one, their Special Blend Black which is very good, and a Special Orange Cranberry. Special all over the place :D

An extremely dynamic tea with a lot of character – some of it brash, some of it charming, like a precocious youth.

The highlight is the dry leaf aroma of cereal milk, Special K Red Berries cereal, strawberry milk, freeze dried raspberries, and Grape Nuts. Malty, fruity, creamy, strong and delicious.

The wet leaf is more floral and spicy: lilies, clover, fresh alfalfa, lily pad, big yellow sunflowers with thick green stalks. The liquor is deep brick red-brown and luminous, with aroma of strawberries, cereal, and milk.

The taste is surprisingly vegetal and floral at first, with less fruit and sweetness than expected. Cooked spinach, bran flakes, yellow sunflowers in a field, lilies, steamed broccoli, Corn Flakes with milk, vanilla pod, lily pad, and mild tobacco. The flavor really mellows out by the 3rd steep and loses its vegetal edge, becoming all malty cereal notes with black pepper: Corn Flakes in whole milk with cracked black pepper, yellow sunflowers, and Grape Nuts. After that rollercoaster of flavors and aromas, we landed somewhere calm and comforting.

This tea has personality, that’s for sure, and its enthusiasm is charming, if not always smooth. In retrospect, I enjoyed the journey.

I have been off my tea game for most of this year. Moving got the best of me and then all of the sudden I started drinking more and more coffee. I’m trying to snap out of it though. I drank tea before work today so thats good. The last of this actually. Its fine. Stands up to milk and sugar. I tried the gold version first but maybe I should have started with the regular? Its ok. Easy every day tea. There are probably other black teas I like more tbh.

Another go to Sencha for me. The leaves are just a bit larger due to the cultivar, and it’s lovely. At 167f for 2 minutes on the first infusion, the lime green liquor gives me a unique floral and fruity array, together with a meadow grassiness. This is a very unique and lovable characteristic of sencha for me.

Second infusion, I bump it up to 185f and brew it for 3 minutes to get more caffeine out of it. It doesn’t disappoint, as a lot of it’s brighter notes covers up the bitter nature of caffeine.

The Koshun Cultivar in general is lovely in comparison to Yabukita. They both have their ups, and in the case of Koshun, it’s a bit more forgiving with brewing, and not as finicky. An indulgent introduction to someone who may be new to Japanese Tea!

Having had 2022 and 2023s batch, I have to say this is one of my favorite Sencha’s. I brew it western style, and usually start around 167f. (If I want to draw it out, i’ll start at 155f for that Theanine hit). The liquor is a deep, glowing yellow and has an immaculate steamed brocolli/spinach aromatics. These same aromatics turn up in the taste

I keep my steepings short and use about 200ml and 4 to 5g of leaf when brewing. I usually start at about a minute or two. Sencha’s require you to get to know them to really enjoy their best attributes, and that is especially true with this tea. You want to avoid over brewing it.

I’ll easily get 3 to 5 infusions out of this with the brewing parameters I use, and I up the temperature a bit each time after the second infusion. The first infusions have a Thick Texture of a soup broth with intensely satisfying vegetable notes. A tiny bit of grassyness, but just the right amount.

As is habit with me, I will end the sencha with an optional infusion at 195f for 4 minutes to extract all of the caffeine. Even then, the tasting notes still linger.

The Body sensation is a calming, and yet lively and alert. I recommend this highly, so long as you don’t overbrew.

This tea really gave me an appreciation for larger leaf White Tea. While the tasting notes aren’t as punchy, they have a persistence that goes on. Notes of oxidized Banana (for baking), Apple Peel, and a rustic vegetal quality.

I mainly brew this western style at around 204 to 210F for 3 to 5 minutes, as the larger leaves need to be pushed a bit. The body sensation was a lovely calm, warm feeling.

I will note for the record that it gave me an odd itchy feeling in my throat, but it didn’t detract from the experience much.

It’s not the best White Tea I’ve ever had, but it’s certainly not the worst. It wasn’t really made to be a top shelf White Tea to begin with, as that’s reserved for their Jade Star series. A great Tea to wind down with in the evening.

I bought a cake of this on a holiday sale, and don’t regret it. It has a few undesirable features, such as the odd little bit of fungus growing here and there, and plump tea seeds taking up some of the weight. It was priced appropriately considering these factors, however.

I’ve had this Gong Fu and Western style, and I enjoy it both ways. It’s unlike any other ripe I’ve had, in that it’s not a black murky tea. It’s lighter in color, but not in texture or taste. Tasting notes of Almond with a bit of Nutella. A rather uncomplicated Shou that didn’t have be best starter material, but for the unique tasting notes alone, I have to give this one an 8/10.

Whew, today was very tiring day. I am not used to stay 8 hours on my feet, I am more of an office person. But here, nobody asks and when it doesn’t work, you have to fix it (half of the shift) and then in second half you had to catch the work that wasn’t done because the break down.

So, when returning “home”, I bought raspberry flavoured energy drink, because honestly I didn’t had a mood for tea at all. But later on, for dinner I brewed this tea, being decaf, and with prominsing flavour profile. Sadly, the kettle I have here available is not temperature setting one, but I tried my “bubbles method” (first bubbles = approx. 80°C) and it went pretty well I guess.

It was quite floral, base tea of cut grass; and maybe the pear that Kaylee notices is there somehow as well. That said, thank you Kaylee for sharing this tea with me.
Perfectly serviceable tea bag when needed something simple.