53 Tasting Notes

The first cup I ever had of this was a big cup of disappointment. I love H&S’s Hot Cinnamon Spice, so I think I was expecting to this to be like that.

Where the Hot Cinnamon Spice is candy-like and sweet, this is more robust and earthy, with more of a savory spiced cinnamon note than a red hot candy note.

I tried it again this morning, hoping the experience was slightly better now that I knew what to expect. Surprisingly, it actually was. I added 2tbsp soy milk and a bit of Sugar Free Gingerbread Torani to bring out some of the sweetness I wanted, and it really worked.

It ended up being a really well-rounded, slightly malty and earthy cup with a strong sweet cinnamon flavor. I’ll still reach for H&S first, but this ended up being a happy surprise after I figured it out.

Preparation
205 °F / 96 °C 2 min, 45 sec 1 tsp 8 OZ / 236 ML

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I went lazy western brewing with this and used a brew basket. Somewhat sacrilegious, I know, but I was more surprised how good it still was. Plus one to forgiving teas!

Like the Laoshan Black, this is so rich and cocoa-y, with lots of layers of honey. I think this is lighter and even slightly sweeter than the black, though. It definitely has some of the yeasty bread notes I associate wih roasted oolongs again.

I don’t know if I’d have them both in my cupboard together again, but if I ever wanted a change from the LB, I’d grab this is a heartbeat.

Preparation
185 °F / 85 °C 3 min, 0 sec 2 tsp 10 OZ / 295 ML

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I love/hate all the colored sprinkly things Della Terra throws in there teas. It’s cut and fun and visually appealing. Fine mesh filters + sticky melted sugar is a special hell, though.

This tastes like a candy cane, though! Sweet and vanilla-y with just a pop of mint. It’s creamy without milk, but far better with.

I don’t know if I’m behind the sentiment, but a satisfying, well-rounded blend and totally covers a dessert-like mint tea craving.

Preparation
205 °F / 96 °C 3 min, 15 sec 2 tsp 8 OZ / 236 ML

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This tea is a mixed bag for me. It’s a definite positive experience, and I like the cup, just not for the reasons I was hoping.

The chestnut flavor really doesn’t present for me, which is what I really wanted from this cup. There’s a substantial amount of perfumed floral notes, ranging from orange blossom to cornflower (which is doing weird things in my brain, because I didn’t see cornflower in the blend), there’s also a sweet undercurrent of caramel, which sometimes presents with an almond brittle type sweet nuttiness.

As a chestnut tea, I don’t know if I could recommend this, but overall it’s a tasty, solid experience.

Preparation
205 °F / 96 °C 3 min, 30 sec 2 tsp 10 OZ / 295 ML

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So, yesterday I saw something about a company making a sparkling matcha beverage.

I pretty much knew I needed to make some variation of my own.

So, a can of seltzer, some sugar free white chocolate torani and a concentrated matcha mixture later, here we are.

It’s actually pretty good. It’s generally creamy and sweet. The matcha flavoring is definitey coming across as cream and white chocolate, so yum to that! There’s actually a floral component here too that I sometimes miss in lattes. It reminds me of pure cocoa butter. Overall, a very successful venture.

I’m thinking this would be an amazing Italian soda, so I’ll have to guinea pig that on Husband later.

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Anytime it wants to warm up and spring wants to start springing would be great.

I’m running out of pumpkin teas, and will be really sad if I have to pull through the cold weather without them by my side.

Dry, this smells like a spicy chai with dominant notes on the cardamom, cinnamon, and clove. I don’t really pick up much pumpkin.

Once steeped, it feels a bit heavy handed on the clove, so it’s easy to lose the other flavors. There’s definitely a pumpkin-y sweetness present, it’s just easy to lose admidst the spices.

I don’t dislike it, but it’s definitely more chai spice than pumpkin. Of course it makes a satisfying chai latte. I just prefer other pumpkin teas to this one in the end.

Add ins today:

1/2 tsp Pumpkin Spice Torani
2 tbsp Silk light soy milk

Preparation
205 °F / 96 °C 3 min, 0 sec 1 tsp 6 OZ / 177 ML
rosebudmelissa

Which Pumpkin tea is your favorite?

Lauren | A Quarter to Tea

Of Frank’s it’s the Pumpkin Toffee Dragonwell. Overall it’s a toss up between the Holiday Pumpkin Pie from Fava Tea and the Pumpkin Chai from DAVIDsTEA. :)

rosebudmelissa

Thanks, I’ll have to check those out!

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Let’s be real here, tea will never match the fatty, creamy, lusciousness of a slice of cheesecake. This tea is satisfying though. Just maybe not in the same way.

Add Ins: 1/2 tsp of sugar free toffee syrup and 2 tbsp of lite soy milk

I feel like the add ins kind of made this cup. Toffee is perfection for this. I’ve tried it both ways multiple times now. Without the sweetener, the caramel notes fall short and there’s no creaminess. It’s a bit like a cup of flat artificial chocolate. Once you add just a bit of each add in, though, you suddenly have something that tastes like a sweeter milk chocolate (though still leaning on the artificial side), with heavy creamy caramel notes and a slight nuttiness.

Like most 52Teas black teas, the base and flavorings have a small margin for error. Just under 3 minutes and 200F always turns out a happy cup though.

There’s none of the sharpness of cheesecake here and it obviously doesn’t melt in your mouth (and thighs), but it’s still a tasty tea.

Preparation
200 °F / 93 °C 3 min, 0 sec 2 tsp 14 OZ / 414 ML

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I’m uh. Glad I didn’t read the reviews before drinking this or I probably would have been scared off.

I actually really like it.

It tastes like honeysuckle with extra honey. Very delicate, sweet and floral.

I didn’t get any of the weird smell either. To me, it smells a bit like a less potent chamomile.

Probably better suited for a before-bed affair, but it’s working as a soft cup to relax into this afternoon as well.

Preparation
200 °F / 93 °C 4 min, 0 sec 2 tsp 8 OZ / 236 ML

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This is kind of like English breakfast tea for people who don’t necessarily like it with a punch in the face. It’s kind of like a sleeping in breakfast tea, really.

The dominant note to me is the Ceylon. It’s strong with that kind of crisp, cooling feeling that I associate with it. There’s a decent amount of Keemun in here too adding a toastiness. There’s a slight amount of the malt and heft that I associate with an Assam.

The cup perhaps lacks the depth I would normally enjoy, but I’d drink it again without complaint.

Preparation
Boiling 3 min, 0 sec 1 tsp 8 OZ / 236 ML

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For a cup I wasn’t expecting much out of, this one surprised me.

Dry it smells so strongly of chocolate and orange, I’d almost believe I’d just opened a box of it. Once steeped, the flavor is dominantly orange. The chocolate flavor isn’t really present, but the puerh base has an earthy, dark, astringent note that reminds me of unsweetened cocoa or really high cocoa content dark chocolate.

So, while I’m not blown away, it satisfies a craving for this flavor combination, but it’s not a frequent craving I get and can’t see reaching for it otherwise.

Preparation
205 °F / 96 °C 2 min, 45 sec 2 tsp 14 OZ / 414 ML

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Bio

Today I’d like to sit and sip,
Forget about the world a bit,
Ignore the things I have to do,
And just enjoy a cup or two.
~Author Unknown

Hi! I run a small tea start up called A Quarter to Tea.

I’ve been passionate about tea for over a decade and I’m finally spreading my hand blended tea wings!

Location

USA

Website

http://www.aquartertotea.com

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