244 Tasting Notes

55

I. Love. Ginger. Like, looooove. If you do, too, don’t bother with this one. A nice blend, in that the result is smooth and … I want to say, calm? Placid? It’s entirely inoffensive, but it’s underwhelming and just not exciting. I like my spicy teas to be bold and intense, and this is vaguely gingery warm water. It’s not horrible; there’s just too much amazing tea out there for us to waste our time, money, and taste buds on this one.

Preparation
Boiling 2 min, 0 sec 1 tsp 12 OZ / 354 ML
Autistic Goblin

Well that’s disappointing. I must have the ginger! The only cure for that disappointment is to go find some ginger chews.

Nik

I wonder how it would be to melt one of them in a cup of tea. Might be a fun experiment.

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The first tea in a long while that I had to pour down the drain after a couple of sips. A cacophony, not a symphony. Unlike one of their other blends, in which I could taste both peppermint and spearmint—separately, in this one I tasted something vaguely minty that I could identify as neither. Honestly—and this is gross, sorry—it called to mind mint and cigarette butts. Yuck.

Flavors: Ash, Mint

Preparation
Boiling 8 min or more 1 tsp 12 OZ / 354 ML

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So many fancy ingredients to make caffeinated clove water!

Flavors: Clove

Preparation
Boiling 2 min, 0 sec 1 tsp 12 OZ / 354 ML

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87

I wish the cherry flavour were just a bit more forward, but generally it’s really nice. I was pleasantly surprised by the fact that other ingredients, like apple pieces and orange peel, didn’t ruin the cherry flavour.

I think I need to try more cherry teas.

Flavors: Cherry

Preparation
175 °F / 79 °C 2 min, 30 sec 1 tsp 12 OZ / 354 ML

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This was 15% apple, 5% cinnamon, and 80% cloves. Cloves aren’t even listed in the tea’s description on their site! Ugh.

Flavors: Apple, Cloves

Preparation
Boiling 2 min, 0 sec 1 tsp 12 OZ / 354 ML
ashmanra

That’s awful. I only like clove in tiny amounts. I would be so disappointed. Why would they make it clove heavy and not list clove. I am affronted on your behalf.

Nik

I feel like I just got unlucky, cos there’s one other tasting note and it doesn’t mention anything about it being so clove-heavy.

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82

Two things I really appreciate about Eastern Shore’s black teas:
- I’ve over-steeped them and they haven’t gotten bitter.
- I can have them without sweetening them—a first for me and black teas.

This Darjeeling is smooth and tastes great, but it’s just a little too subtle for me.

Flavors: Tea

Preparation
Boiling 4 min, 0 sec 1 tsp 12 OZ / 354 ML

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These folks keep surprising me. I don’t like peppermint or hibiscus in my tea: I’m not really a fan of mint tea—although spearmint can be oookaaaay—and hibiscus is just so tart. So a peppermint-hibiscus black-tea blend is just how I wanted to start my day. <puckers face>

But it’s … good? Like, it’s not for me, but it’s so balanced and pleasant that if you like those flavours, I think you’ll really like this blend. I don’t like it, but I can see how others might love it.

Flavors: Hibiscus, Peppermint

Preparation
Boiling 2 min, 0 sec 1 tsp 12 OZ / 354 ML

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72

Another surprise! I’ve tried my entire life to like raspberries, since I love all the other berries; I keep tasting them and I keep really, really disliking them. So I wasn’t looking forward to trying this one. But I did, and it was surprisingly pleasant. The hibiscus doesn’t feature too heavily, here, which is great, cos honestly berries’ natural tartness is more than enough.

Flavors: Berry, Raspberry

Preparation
Boiling 2 min, 0 sec 1 tsp 12 OZ / 354 ML

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85

Day 5 of this company’s advent calendar. So far, they’re doing a great job of making their blends’ fragrance and flavour match their ingredients. This is a straightforward blend of black and green teas. I’ve never had a black-green blend before, and didn’t know what to expect. I also had no idea how to steep the thing, since the temp for black tea is so different from the temp for green tea. I should’ve looked it up, but my laziness cannot be overstated. I just split the difference and winged it.

A great blend. I could smell both the black and green teas, and the combination was so complementary! Really smooth and just wonderful.

Preparation
195 °F / 90 °C 2 min, 0 sec 1 tsp 12 OZ / 354 ML

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Profile

Bio

2012.10.07: I hear people like to understand other people’s ratings, so here’s a loose guide:

01-29: Dear God, why.
30-49: I’ll finish this cup, I guess, but no more.
50-59: Meh.
60-69: Decent. Maybe I can blend it with something else and make it better.
70-79: Heeey, this is quite good!
80-89: I love it, but I’m not in love with it.
90-100: Permanently resident in my Happy Place.

Update: I have steeped, and it was good. =] Still a tea-ophyte, though.

This is a tea site, so I feel like “well, I’m Indian” should be enough of an introduction. Because, I mean, it’s kind of in my genes, right? But the fact of the matter is that I’m an absolute tea-ophyte.

I’ve just discovered a world beyond Celestial Seasonings. I’ve just discovered “sachets” instead of “normal” tea bags and bought my first loose tea sampler. I don’t get the whole water temperature and steep time thing yet, nor that if I want to get a yixiang tea pot, I’d need one for each type of tea. I have this infuser ball thing, but I haven’t used it yet.

Don’t cringe, but right now I’m still just boiling water and pouring it over a teabag, adding some sugar, and drinking a nice, hot cuppa. I’d like to learn more, I think, and I’d like to train my palate. I figure participating in this community is the best way to do that.

So ya. Hi!

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http://about.me/bleepnik

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