New Tasting Notes
Flavors: Cinnamon, Earth, Fruity, Red Wine, Spicy
Flavors: Citrus, Fruity, Ginger, Musty, Orange, Spicy
Another sample I have yet to write a note for, so keep in mind this is not the freshest tea from Teavivre but it’s still the 2017 harvest. It’s a crime not to write a note while it’s fresh though! I think I received if from another one of their lucky draws but I think it was in spring? Or else they waited to ship the spring teas until I ordered. I may have used too many leaves on accident but it definitely didn’t harm the flavor! There was only a slight hint of tanginess with the DELICIOUS green tea flavor. This flavor just says “high quality”. The dry leaves: they had a very sweet fragrance and look like short flat blades of grass. Definitely not as long as some of the green teas that Teavivre carries. The flavor is so very good. You can tell it is of the highest quality, whatever the heck makes it so different from other green tea. Such a sweet leaf with very nutty flavors. It is divine. The lingering aftertaste is even amazing. So the 2/3 of a sample packet didn’t ruin the cup but I definitely don’t want to waste these amazing leaves. Complex flavor, tasty and refreshing! Thanks Teavivre, for allowing me to try this one. I couldn’t have enjoyed it more.
Steep #1 // 2/3 sample packet (too much!) for a full mug// 30 minutes after boiling // 2 minute steep
Steep #2 // 30 minutes after boiling // 2 minute steep
Steep #3 // 30 minutes after boiling // 2 minute steep
Harvest: Spring 2017
Flavors: Nutty, Sweet
Sad Sip Down!
My friend Robyn from Winnipeg came to stay the weekend (she also stayed Monday night on her way to Minneapolis, but returned on Friday for the entire weekend). We had a couple of different teas, but this one was our wake up breakfast tea. We both agreed it was marvelous. Hearty but smooth, with just enough bite to help us get moving this morning. Not that we did, of course. Move, that is. We lazed around most of the morning, drinking tea, eating raspberries, and perusing our devices for updates from Facebook friends. It was a great morning made even better byu a pot of this tea.
After spotting some of Harney’s chocolate tea in the local grocery, I developed a craving for something sweet. This tea pretty much fits the bill for me. Not a “fruits and flowers”!kind of tea drinker, so the sweetness of the bergamot and blue corn flowers were just right.
I like this as an Early Grey, but still prefer tea without additives.
Flavors: Bergamot, Molasses, Orange Zest
This is a bittersweet sipdown. While I’m stoked to pare down my cupboard to make way for more tea coming in, and not letting this get old and stale, it’s sadsauce seeing that it’s been discontinued. This was one of my first favourite DAVIDsTEA blends when they opened shop here back in 2010. Such a unique flavour pairing of caramel corn and apple with a light green base. Guess they need to make room for all the blends that have 90% candy in them. Because who doesn’t love overly sweet tea and scumrings on their mugs!
Had a sample of this one from last Black Friday order. I found it to be a pretty nice shou. It steeps out a little bit quicker than some that I drink, but not as quickly as, say, a gongting shou blend. I did get a slight bitterness when I pushed it, but only slightly greater than most other ripes I’ve tried. In the early steeps, I sometimes picked up a bit of a raisin flavor. For the most part, this one was the sort of woody flavor you might expect from shou. Less sweet, more robust. A good shou, but I don’t think I’ll be caking it.
Flavors: Bitter, Raisins, Wood
This tea is essentially an unsweetened, milder version of apple pie. It’s actually quite refreshing. I like it with a tiny bit of sugar. I love the aroma of apple pie it gives off, just isn’t super packed with flavor, but it’s easy to drink. There is also a hint of almonds or nuts, but honestly, it’s not overpowering at all, although it does give it a tad bit of an oily feel.
Flavors: Almond, Apple, Butterscotch, Caramel, Cinnamon
Where the aroma is a clear cinnamon, the flavour presents itself in an unusual mix of powdery florals, mild fruits, light spices and a pine like tang. A totally weird mix, but the cinnamon brings the blend into the festivities, making it a great Christmas tea that offers something different.
Flavors: Cinnamon, Floral, Fruity, Pine, Spices
Iced Tea Sipdown (324)
So this is better when your sick and can’t taste the stevia so much. Though it still wasn’t great given it was on the sweeter side, it kind of tasted like cranberry candies. Yesterday I had it hot and it was more tart which would have been better if it wasn’t also more oily because of the chocolate.
A blend that uses the classic ingredients to create a perfectly aromatic, classic chai feel, in both the aroma and flavour. However, unlike traditional chai, the tea remains smooth and doesn’t adopt strong, bitter notes, making this easy to enjoy both black and without sugar or honey. Overall, this blend seems perfect, with just the right amount of spices.
Flavors: Cardamon, Cloves, Spicy
Well, I don’t think you’re going to get any better than this. This is easily the most complex green tea I’ve had, with layers and layers of flavor that were an absolute treat. It has the highlights of green tea, high-mountain oolong, and young sheng pu’erh all in one cup.
My notes for this tea are a total mess because this thing just kept transforming and becoming more nuanced literally with EVERY SIP. There were vegetal and herbal notes of green tea, spice and fruit notes of oolong, and complex sweetness and menthol of young sheng. This thing knocked me back in my chair as I sat realizing that I was in the presence of tea greatness.
At $28 for 100g, this is still more than what I (like to) spend on tea, but I am confident in saying that this tea is worth its price. It is an absolute treat, and would be a fantastic gift for any green-tea loving friends. Or really any tea-loving friends, for that matter.
Dry leaf: first apparent notes are of honey-lemon and bergamot. Afterwards, herbal notes appear – dried parsley, dill, and mint. Some green twig notes. In preheated vessel – thick honey syrupiness and continued bergamot notes.
Smell: complex. Fresh parsley, snow peas, coriander, and chestnut, with secondary notes of honey-lemon, bergamot, buttered yeast roll, and coconut.
Taste: fresh parsley, snow peas, chestnut, coriander. Notes of Mexican chocolate, black forest cake, and buttered yeast roll. Other notes of coriander seed, honey, tropical fruit (guava, coconut). Finish has mint and menthol with chocolately sweetness.
The aroma is a sweet reflection of marzipan, so accurate you can practically taste it. However the taste has more similarity with toasted nuts combined with a slight burnt finish. When milk is added this diminishes a little, allowing the almond notes to become a tad more prominent.
Flavors: Almond, Burnt, Nutty, Toasted
Scottish grown leaves make this brew into something a little special! Taken black, it creates a malt tea, that’s a little on the bitter side, with light citrus and notes of clove. Adding milk reduces the already subtle flavours, with only the clove remaining, making it a fairly plain blend.
Flavors: Cloves, Tea
Today I drank the 2017 B___ P___ from the White2Tea club. They sent only 50g as this is said to be of high quality leaves. It was good tea, whether it was truly higher quality I don’t know how you tell this. It was sweet from the beginning with floral notes to it. The tea did develop some notes you might call Apricots or Stonefruits. This is probably one I would buy if they put it on their site for a reasonable price.
I steeped the tea eight times in a 50ml gaiwan with 190 degree water and 3.5g of leaf. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, and 30 seconds.
This is a strange little tea. It has a strong vanilla scent from the dry leaf, which I was going to call more creamy than beany — except that it’s really both.
The steeped tea is a cloudy orange brown and looks like an amber beer. The flavoring must have an oil component because something visible is swirling on the surface. It smells like creamy vanilla, and that’s pretty much how it tastes.
It’s quite sweet, and I’m not getting much of the hojicha. I was looking for a toasty edge and I suppose it’s there if I try really hard at the beginning of the sip. But from then on it’s all vanilla all the time.
I steeped following these instructions on time and temp:
I am not really sure where I come out on this one. It’s not that I hate it (although it’s not really for me), it’s that I can’t figure out why I chose it. I think I probably didn’t and it was probably a tea of the month selection.