574 Tasting Notes
I’m craving more of my Mighty Leaf Pride of the Port with milk… but alas, I am at work, so this inexpensive bagged EG will have to hold me over for now. I have a cup of black tea, like, every two hours while I’m at work. My mug has become a security blanket of sorts.
The base of this one is very low-quality— not surprising. I like my EGs with a smooth, non-astringent, Chinese black base, and I’m 90% sure this one is just a run- of- the- mill Ceylon orange pekoe.
Bagged EG tastes very different than loose EG. I actually usually prefer the way that bagged EGs taste because I think they use stronger concentrations of bergamot oil in the bagged stuff, and I like the bergamot to be strong. Loose EG is much more delicate and has a more subtle, woody, sour-bitey flavor, at least in my experience.
Weirdly, this cheap bagged EG tastes very close to what Twinings [loose] EG tastes like— notes of sour cherry and lemon, and less bergamot-y and perfume— but it’s much weaker than Twinings. Like a faint echo of it.
Flavors: Cherry, Lemon
I just don’t think rooibos holds flavorings as well as camellia sinensis leaves. That said, I did actually enjoy this one, despite the flavorings not being super strong. The chocolate was definitely the most elusive; it kind of cameo’d as a sweet note in the aftertaste. The mint was weak, too, but it was definitely there. I wanted more “truffle.”
It was just something nice to sip on while the wind howled outside.
I kind of agree with everyone else’s assessment of it— inoffensive, but not cupboard staple status. I prefer H & S’s Chocolate Mint offering, even though that one has a black tea base (and therefore caffeine).
Flavors: Mint, Rooibos, Sweet
I absolutely adore this one. It’s VERY bready, which makes it perfect as a breakfast tea. It has the smoothness of Chinese black tea with the robust flavor of Indian black tea. Steeps a gorgeous ruddy brown color and mixes famously with skim milk. Floral notes in addition to bread/ toast notes.
Flavors: Baked Bread, Butter, Floral, Toasty
Needed a pick me up this afternoon. Had this with honey, made right at my desk by my trusty electric kettle. It’s a pretty standard bagged black English breakfast: floral, sharp, pleasantly sour, and a tad astringent. I usually prefer its malty, lemony, hearty Irish and Scottish counterparts. This afternoon, however, it’s hitting the spot.
Flavors: Astringent, Baked Bread, Floral, Pleasantly Sour
Very fragrant and pretty rooibos blend. Fruity in a non-cloying way. Gorgeous ruddy orange-red color. I don’t know what’s so African about the fruits that Mighty Leaf chose for this blend, but it’s certainly refreshing and tasty. Minimal metallic taste from the hibiscus.
Flavors: Fruity, Mango, Metallic, Passion Fruits, Peach, Perfume, Pleasantly Sour, Rose, Stonefruits, Wet Wood
Very boring. Better than Lipton’s appalling attempt on an EG, but nothing to write home about. I like my EG to have a mild, smooth black base, and this one is astringent, which I find takes away from the bergamot oil. EG should be confectionlike and delightful, and this blend tastes like an English breakfast with a twist of something faintly citrus-y. A similar affect could be produced using a plain black Tetley teabag and a lemon wedge.
I’m officially a snob, I suppose.
Flavors: Artificial, Astringent, Citrus
Let this one steep too long and it wound up being rather bitter. When steeped properly, this is an aromatic and very satisfyingly gourmand blend. Cinnamon and vanilla are the strongest notes, with a whisper of hazelnut lingering in the aftertaste.
Having a very boring day at work (end of semester for undergrad = no customers = dragfest for teaqueen). Been watching some professional development videos on YouTube, but there’s only so much lecturing about networking I can take before my eyes start glazing over.
I daresay this won’t be my last brew of the day considering how little else there is to do!
Flavors: Cinnamon, Dirt, Hazelnut, Vanilla
I do love a good cup of jasmine green every once and a while. I’m really not a big green tea fan at all, but occasionally I just have to have it. Today, I’m experiencing afterglow from an absolutely amazing lunch of nigiri sushi made with the freshest salmon and tuna I’ve ever had. Green tea seemed to be the appropriate complement to it.
This is a very reliable and lovely cuppa. A very heady floral scent permeates the liquor before you sip. The green base and the jasmine are equally matched, and I get notes of sweet melon and perfume in the aftertaste.
A classic springtime tea, made by a classic company.
Flavors: Jasmine, Melon, Perfume
This tea is very smoky but also delicate and floral. It’s like a less in-your-face lapsang souchong. Not what I would expect from an orange pekoe, but a nice surprise nonetheless.
I like Chinese black teas because in my experience, they tend to be mild and smooth, not astringent or sour. This particular blend is a nice intro to yunnan.
Flavors: Floral, Perfume, Smoke, Smooth