1635 Tasting Notes

drank After Breakfast Mint by Almost Tea
1635 tasting notes

This one is a little underwhelming. The mint is very mellow, not sharp or bright. There is something a little ashy in the sip. The chocolate notes are very muted. I get what they are trying to go for here with the thin mint type cookie on the wrapper, but I think they missed the mark with watered down flavors.

Preparation
200 °F / 93 °C 4 min, 0 sec

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drank Feijoa by Kerikeri Organic Tea
1635 tasting notes

My partner brought this back for me on a recent trip to New Zealand. I had to look up what Feijoa is… pineapple guava! Not a flavor I’ve encountered in tea. It also has manuka leaf aka tea tree in in. It’s a bright floral fruity mix. It’s well rounded, tastes good plain and has a nice finish with a strong floral taste. I’m unable to describe the flavors because I have nothing to compare it to. I’m really kinda liking it! I bet it would be amazing iced!

Preparation
205 °F / 96 °C 4 min, 0 sec

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drank Key Lime Pie by Almost Tea
1635 tasting notes

I appreciate that several of Almost’s rooibos blends are on a green base! Did you ever try Lime Chiffon? Della Terra had it and I’m sure a few other places. This smells very much like that (which I can’t recall if it was a green or red rooibos base), minus a bit of the creaminess. The lime smells bright and well rounded. I would say it tastes the same too, a nice lime base without the creaminess. The lime is strong enough that I don’t get much of the rooibos flavors in there which is fine by me! It was a nice cup, but I decided to try adding creamer because I recall the Lime Chiffon being tasty with cream. It did not do good things for this tea and I didn’t even put that much in it. The lime flavor is muted quite a bit and I’ll make sure not to mess up my next cup of it. I like this tea well enough that I’d buy it if the price were a little lower than $1 a bag.

Preparation
205 °F / 96 °C 4 min, 0 sec
ashmanra

Would adding a little vanilla or vanilla sugar accomplish what you hoped the milk would do? As I started reading your note my thought was, “ooooo, add milk!” And then nope!

Dustin

I don’t think I’ve ever added vanilla sugar to my tea! There is a market nearby that has some and I might have to try that!

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New teas to try! This has a really rich caramel coconut smell to it. A little bit of oil on the top of my tea, which seems like is the case for a lot of these blends, but no hints of artificial chocolate and I appreciate that! The first several sips tasted good, but the honeybush was distracting and woody. That taste faded as I drank further into my cup. I taste the caramel most predominantly, then coconut, then chocolate. The flavors are all in there layered on each other. I am getting a little of the dry mouth sensation like I get with rooibos. The flavors are good, but it seems a little light and ethereal when I’d prefer a chocolate cupcake tea to have more depth and base to it. Maybe a little cream would do the trick, but I hesitate to mess with what is already a nice cup. I’d for sure drink this again!

Preparation
205 °F / 96 °C 4 min, 0 sec

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I had a cup of this the other day with cream and it seemed much more chocolatey than the cup I’m currently drinking straight. I can smell chocolate notes, but can’t pick them out in the flavor. What I am getting is a dry malt. It’s a little tart at first on the sides of my tongue, then turns malty, leaving my mouth dry. It’s almost a little ashy, but the overall flavor is light. It’s interesting, but I haven’t figured out how I feel about it. More cups are needed!

Preparation
200 °F / 93 °C 3 min, 0 sec

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drank Coconut Joy Bites by Almost Tea
1635 tasting notes

I can’t recall the last time I had a Joy bar, but I’m a little confused because I clearly recall the advertisements saying “Almond Joys have nuts, Mounds don’t.” so shouldn’t this be more of a Mounds tea since the coconut is the main focus? Or are Joys just a general term for a type of candy and some candy company in the 80’s was killing it on the misleading advertising?
Anyways… the instructions for all this tea say to use just cooled boiling water and it makes me wonder how much R&D they did on their teas. I steeped this at 175F instead. The bag smells both chocolate like and artificial at the same time, but I couldn’t tell you what is making that impression. There is a light sheen of oil on the top of my tea, which I’m not a fan of. The cacao shell flavor is what comes through strong. There is a hint of something fruity in there, but it’s very fleeting. The coconut is hard to find. The green base is undetectable. This tea isn’t bad, but it doesn’t have much of anything going for it either. It’s quickly forgettable.

Preparation
175 °F / 79 °C 2 min, 0 sec
gmathis

Almond Joy was the trademarked name, the jingle started “sometimes you feel like a nut, sometimes you don’t,” and the only difference between that and Mounds was one almond on top of each half :)

Shae

Oh I love Mounds bars! I always preferred those because they are coated in dark chocolate. I think Almond Joys might be coated in milk chocolate, but it’s been so long since I’ve had either one that I can’t remember for sure.

Roswell Strange

I’m pretty sure the emphasis on coconut in the name is just their way of skirting the trademark on “Almond Joy” – there’s definitely almond flavouring in the blend itself, which may be what you’re tasting as fruity (almond flavouring sometimes ready like sweet fruit/cherry to people because of the overlap in many flavour compounds).

Dustin

I’ve for sure gotten that almond/cherry crossover in flavoring, but I don’t think I’ve ever noticed a coconut/cherry crossover!

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This reminds me of a T2 blend. They are both a chai with coconut that for some reason make me think more of a curry than a chai. I had a cup of this yesterday and it was very enjoyable, but when I resteeped today I added another scoop of fresh tea and it ended up being too strong and a little bitter in the sip. I could add some creamer to dilute it a little, but that involves going all the way to the kitchen and I’m not doing that right now. The finish has a mix of spices that are hard to pick out on their own and a nice mingling of mango and coconut. So far I’m liking this one, but feel like there is more room for my relationship with this tea to develop and flourish.

Preparation
200 °F / 93 °C 3 min, 0 sec

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This is smelling very perfumy when I open the pouch. Once it’s steeped my first few sips were very baby powdery. That taste would fade at the back of the sip and spiced apple would creep in the finish. The powder went away a few sips in, but there is something very perfume like that flashes at the start of the sip. I can pick up on the caramelized part of the apple, but the white chocolate flavors are eluding me at the moment. As it cools the perfume comes in a little stronger and the powder came back when I started sipping again. It’s very light and airy and I’m not getting white chocolate in there at all, but I think it’s likely a hard flavor to nail down in a tea. This is a really weird cup and not in a fun way, but an “I don’t know what to think about this” sort of way.

Preparation
200 °F / 93 °C 4 min, 0 sec

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drank Crimson by Chroma Tea
1635 tasting notes

I recently purchased several Chroma teas after sampling one and really liking it. So far most of them are falling flat for me. This is a nice roasted tea with a little nuttiness in there and a touch of grass, but it feels like there is room for more pizzazz. I don’t believe I’ve ever used the word pizzazz when describing a tea, but there you go. I keep waiting for there to be something that stands out and makes this cup spectacular, but it’s just it’s mellow well rounded modest self. There is nothing offensive about it at all, but I was hoping for more.

Preparation
200 °F / 93 °C 3 min, 0 sec

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drank Raspberry & Pistachio by Almost Tea
1635 tasting notes

I’m noticing that each month’s release of teas is photographed in a different shape which is a nice way of grouping them visually. After much back and forth with customer service we finally figured out why I didn’t get the teas from last month. When it was ordered for me the gifter had the option of choosing the teas from the first or second month selections as my first delivery and chose the first meaning I didn’t get the second and skipped to the third. I’m glad it is resolved and nothing was lost in the mail, but it felt like pulling teeth getting the answer.

This tea was tasty hot and I had to set it down after drinking half the cup mindlessly and came back to it after it had cooled and I had more time to focus on it. It reminds me of Lupicia’s Framboise Chocolat. The taste is similar with the raspberry standing out with something deeper behind it. It was pretty smooth while hot too. When I came back to it cooled the hibiscus stood out more giving the raspberry a natural tartness that the fruit has. It’s not so much that I’m getting that metallic grossness that hib often has, it’s just enough to round out the fruit and bring out the chocolate notes which were harder to detect when hot. The front of the sip is the berry, the back of the sip is cacao and the finish is a little alkaliney with cacao. I’m really struggling to pick out any pistachio. I love pistachio and I’d really like to be able to taste it prominently instead of searching through the other flavors for it in vain. I like it, I’d drink it again, but Framboise Chocolate has a permanent spot in my cupboard and I don’t need such a close match.

Preparation
200 °F / 93 °C 3 min, 0 sec
Sakura Sushi

Frambois Chocolat, eh? Good to know – I’ll be putting that on my wish list!

Dustin

Do it! It’s a good one.

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Bio

My name is Dustin and I like tea.

I’m an added flavor kind of tea fan, but have had a growing appreciation for plain. I want my tea to remind me of cookies and cakes with coconut and almond slices with a hint of chocolate drizzled on top. I want dancing ponies and flying monkeys shooting off fireworks! And no hibiscus. Hibiscus is the devil.

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BA, CA, US

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