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Summary: Innovative, useful and necessary.
I saw this cup online and instantly fell in love with the ingenious, original design.
I. HAD. TO. HAVE. THIS. CUP.

The basic idea behind this innovation is that the cup tilts towards the strainer, filled to brew and then tilted away when steeped, thus removing the water from the leaves so as to not over brew. Genius!

Full Review Here: http://www.tastethetea.co.uk/2016/01/24/review-magisso-tea-cup/

Full review at www.tastethetea.co.uk

Lovers Leap Ceylon is completely flexible to personal preference. For black tea, I lean towards a weaker brew to avoid the accompaniment of heavy flavours. Therefore, I preferred this Ceylon when brewed for no longer than two minutes. This served to create a light flavour mixed with with notes of copper and fruit. However, if your preference is for something a little stronger, brew for the recommended time of 3-5 minutes to create a deep, strong and powerful tea with a lightly citric note and obviously bitter flavour. The finish is short, but definitely has a hint of sweet, that tastes like a mixture of plum and caramel. This tea doesn’t double steep well, so stock up on your tea leaves for this one!

Origin: Sri Lanka
Tasting Notes: Powdery with a rose finish

Flavour
Persian Delight has a deceptive, enigmatic side. The ingredients of ginger and clove suggest that the flavour may be spiced, having a floral chai type vibe. However, these distinctive characters are barely present in the taste. Instead the flavour is heavily dominated by a heady, powdery perfume and a minor nutty note, giving the tea a very soft feeling. The Sri Lankan black tea is not lost in the complex mix of sweet flavours, unveiling a strong, dry taste, despite the softness that surrounds it. Drinking this tea is like being enveloped in the presence of your Grandma, hinting at a bold and adventurous past, but only presenting an orderly, graceful nature at present. It’s weirdly comforting and stringent at the same time.

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For full tasting notes see: http://www.tastethetea.co.uk/2016/03/24/pu-erh-vintage/

The smells surrounding this tea are heavy with earth. When brewed, this becomes reminiscent of a wet, warm day, emitting a humid exotic scent. Close your eyes, breathe deep and it’s easy to image yourself away in a rain forest.
This is one of those great teas that holds flavour through multiple steeps, the second and third brews releasing the deepest flavours. I found the more I drank, the more I appreciated the quality of the heavy bodied, earthy tone.

Fruit Salad provides an explosion of flavours that navigate their way through the taste buds, to provide a combination of sweet and sour. The most poignant of these are hibiscus, lemongrass and raspberry with a slight crisp apple and pineapple finish. Whilst this is a tasty hot brew, I felt this tea really lives to be cold. Adding Ice to fruit blends usually makes for an excellent pairing and Fruit Salad is no exception. When cooled this becomes sooo fruity almost like a fruit punch. I can easily imagine this blend being sipped in the high heat of summer for refreshing hydration. For a naughty twist add a sneaky shot of alcohol and a sprig of mint and your good to go with a fruity cocktail! Bliss!

More at; http://tastethetea.co.uk/2016/03/01/bluebirdspringcollection/

To my relief Maple Bacon Pancakes was so good! Nothing too harsh and certainly sweet, bordering on syrupy. However, the after taste is where the kick lies. A fiery tingle left on the tongue. Nothing too extreme, depending on how much chilli you have in your steeped leaves! My first brew was an almost pleasant peppery taste, but my next batch contained a fire that I couldn’t quite handle. Despite my focus on the finish, rooibos takes prominence in the flavour, combing perfectly with the vanilla and cinnamon to create another curious sweet blend with a gentle smokey backing note, provided by Lapsang Souchong.

More at: http://tastethetea.co.uk/2016/03/01/bluebirdspringcollection/

There is sooo much going on in this lovely blend it’s hard to know what to focus on first. On tasting Easter Egg Nest a handful of the ingredients barge through to the taste buds and start fighting for control, all holding their hands up, screaming me, me, me. Not one of these flavours wins out though, because they all combine in an unexpectedly glorious way to reveal a sweet, robust, flavoursome tea. To define this I’ll run through the key identifiers. The toasted rice is no doubt what provides the flavour akin to the classic egg nest cakes, making the two easily compatible for a pairing, but also providing a psychological linking, whisking you back to childhood. Secondly, there is a subtle chocolatey, slightly nutty element, no doubt provided by the cocoa and the chocolate chips. Finally, the marshmallows provide a delightfully sweet element to the flavour.

More at: http://tastethetea.co.uk/2016/03/01/bluebirdspringcollection/

A mild floral note lets you enjoy a lovely black tea with gentle hints of rose. An accessible tea, perfect for those exploring rose or just want to enjoy a nice gentle cuppa. full review at: http://www.tastethetea.co.uk/2016/02/26/roseamour/

Extract from [http://www.tastethetea.co.uk/2016/02/23/welovemango/]

Aroma
A grassy note combined with a beautiful tropical, fruity aroma. We Love Mango smells like sunshine on a Caribbean beach. Close your eyes and just imagine it.

Flavour
When I first tried this blend, I brewed it for a lot longer than recommended 30 seconds. A naughty 2 minutes. I thought I’d got away with it. But alas, no. There’s a reason Bruu suggest 30 seconds. The first half of the cup was delicious, but the further through the cup I got, the bitterer the blend became, until I couldn’t face another mouthful. I was getting a horrible metallic flavour on the back on my tongue, which stuck around for a while. Surprise, surprise, when brewed for the correct amount of time, the taste was consistently pleasant throughout the whole cup and, bonus, stronger mango notes.