617 Tasting Notes
2.5 tsp for 400mL water @90C, steeped four minutes Western-style.
First, I have too much leaf here. Second, the water temp is too damn hot. I’ve got scalded and bitter tea here. Bleah.
Still, I can taste a ghost of the lovely sample I tried at a DavidsTea yesterday, which was between a quangzhou milk and a tieguanyin. The DT staff tell me it stands up to multiple steeps and gets more floral with each re-steep.
Okay, as it cools, it’s improving. Definitely gonna use water at 85C next time. Can’t wait to try it gongfu.
This is a pricy tea almost $16 for 50 grams, but I think it’s well worth trying if you’re a fan of milky and floral oolongs.
1.25 tsp for 250mL: water @95C, steeped 4 minutes.
UPDATE: I couldn’t finish drinking this tea. It’s like drinking heartburn.
Dry leaf: dark greenish black with many visible chunks of ginger and cardamon. Sneeze-worthy spicy scent.
Wet leaf: very little tea. Mostly chunks of spice and cocoa shells.
Liquor: cloudy brown. Most unappealing.
Aroma: assertive ginger, cinnamon , and caradmom. Everyone in my office wants to know what I’m drinking.
Flavour: well now! That’s some hot ginger and cinnamon. I quite like it. Very subtle earthiness in the finish from the pu ehr. Thin-bodied tea, not much heft or mouthfeel, We’ll see later what effect the guarana has.
I loved the old Chai Guarana, made with a black tea base. It was one of DavidTea’s more interesting blends. Like most of my DT favourites, it’s long since been been continued. (Oh, what I wouldn’t give for Super Chocolate to come back!) In fact. DavidsTea’s deplorable habit of offering a truly interesting tea or tisane and then withdrawing it is one of the reasons I hardly ever shop there anymore.
This blend’s decent for a spice hit, If you don’t mind not getting much actual tea, this should work for you.
1.5 tsp for 350mL water @100C, steeped four minutes fifteen seconds.
Dry leaf is very pretty, with colourful cake sprinkles against bright red rooibos. Wet leaf looks a bit sludgy with partly melted sprinkles. Liquor is cloudy dark red. No woody taste, just roobios and honeybush with a tiny bit of green rooibos, plus vanilla and maple-ish flavours. Better than I expected. A lovely sipping tisane. A longer steep might make it even better,.
2TB crushed herbs (leaves, blossoms, roseships) for 250mL water at 100C, steeped 15 minutes.
After a day more productive than I’ve had in months, both for fiction, cooking, and general stamina as I bounce back form a medical setback. I’m tired. The GOOD tired that comes from working hard, versus the sickly tired that comes with chronic illness. So now it’s time for a gorgeous tisane and some meditative sipping.
Blue Heart Gardens is a local business, run by a woman who’s a farmer, a forager, a gardener, and a poet. See? She’s all about vitality and life. The herbs for her tisanes are sustainably wild-foraged and organically grown.
Ya know, it’s really hard to wait out the 15-minute steep time. I can’t wait to try this one.
Dry leaf: subtle mint, chamomile, some faint florals from the rosehips. A very pretty melange of bright green leaves, tiny white elderflowrs (I adore elderflower, especially as a flavouring in tonic water), creamy chamomie blossoms, and dark red roseships.
Wet leaf: slightly duller green, with much bigger chamomile and roseship pieces as they absorb water. Aroma: faint and resinous mint with a slightly bitter edge — most agreeable — and lots of bright chamomile.
Liquor: light brass, slightly cloudy.
Oh wow, this is like drinking medicinal sunshine. Some mineral notes, lots of chamomile and elderflower, and a slight bitterness from leaf resin and possibly the rosehip. Gentle minty finish, but not at all assertively minty. A mediative tisane. I don;t think I;ve drunk anything else quite like this.
2TB crushed herbs (petals and leaves) to 250mL water at 100C, steeped 20 minutes.
Yes, that steep time is correct, and the vendor promises a second steep with different flavour notes.
Dry leaf: exceptionally pretty with lots of bright, bright green from the blackcurrant leaf, pink rose petals, blue cornflower petals, twists of dark and light green form the fireweed, and tiny white elderflowers. Aroma: very resinous, which I think is the fireweed, an ingredient I’m not familiar with.
Wet leaf: still very bright green, much the same aroma with perhaps that resinous, leafy scent a bit stronger.
Liquor: dark gold, clear.
Flavour: gently herbaceous and subtly sweet. I’m having trouble coming up with a comparison. Maybe a bit like green yerba mate, only much softer? Medium-to-heavy mouthfeel, which I expect is some resin from the leaves. The slightest bit lemony in aroma. Very soothing to drink.
I’d not heard of Ivan Chai til today. Fermented fireweed tisane is used as a medicine tisane and tonic in Russia. The name ‘Ivan Chai’ comes from the West. Fireweed is also called rose-pink willow herb, or just willow herb.
It’s really good.
1.25tsp for 300mL water @90C, steeped Western-style 3 minutes 45 seconds, drunk bare.
I received a new mug-and-infuser as a gift, so I’ve decided to keep this new infuser for white and oolong teas and keep my stained one (I know, I know, the disgrace!) for black teas.
Hmm, I thought, looking over my tea stash, I’m pretty low on whites and oolongs. Wait, what’s this? Jasmine oolong from DavidsTea?
Sigh. This could be — should be — sublime. Floral oolong with jasmine, two of my favourite things in all of teadom … yet somehow it’s just meh. Sure, there’s a jasmine hit and a noticeable jasmine aroma, but it seems stale. The mouthfeel is slightly creamy, nothing like a milk oolong, but it’s there. Maybe I steeped this just a tiny bit too long. Another 15-30 seconds and I’d have jasmine soap in my cup. I can’t taste anything that says oolong.
This is a competent but dull jasmine-scented tea that should be much, much better. It’s a decent way to introduce someone to jasmine teas, but I won’t bother to buy this one again. I adore jasmine tea and want to be wowed. There’s better jasmine out there to spend my hard-earned money on — the basic jasmine blossom green in bags from Stash, for example.
1 bag for 250mL water @95C, steeped three minutes 30 seconds, drunk bare.
So sometime in the past I gave this blend a terrible rating. Maybe I steeped it too long. Maybe I burnt it with too-hot water. I dunno. I spotted this tea in the supermarket this morning and, having forgotten I’d tried it before, decided to buy it. By accident, I used 95C water.
Gentle black tea — unlike Stash’s regular Chai, which I find a bit harsh — gorgeous balance of spices and an almost creamy mouthfeel. My workplace now smells great. The rum flavouring blends nicely with the gingerbread flavouring.
Not an everyday tea for me but most welcome on a particularly cold and frosty morning. I expect this would be most agreeable with milk and sugar, but it certainly doesn’t need either.
1 bag for 250mL water @100C, steeped 7 minutes, drunk bare.
I didn’t expect to like this one so much. The description on the packaging doesn’t do it justice. With a decently long steep — I find tisanes need that — you get a thick and creamy mouthfeel, loads of cocoa and mint in the scent, less so in the taste, and a subtle finish of lavender. It was the lavender that’s made me hesitate all these years, but I’m glad I finally tried this one today.
Aa ever with the tisanes and some blends, Stash knocks it out of the park. I find this as satisfying, and certainly more relaxing, as a good mint hot chocolate. Really impressed.