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Recent Tasting Notes
A pleasant smooth black tea with lingering sweet fig finish. Not much of complexity and I did not taste a prominent cheesecake component. This is the tea that comforts but does not distract you from what you are doing : a good choice for a late-night cup while browsing the Internet or reading.
Personally, I prefer more complex and luxurious desert teas, though.
Flavors: Fig, Malt, Sweet
I finished off the package of this today. I’m trying to get through some of my older 52Teas blends before the 12 days of tea begins again. I still have several of the packages from previous years unopened. I don’t drink caffeine often so unfortunately I can’t sipdown most of these anytime soon.
I’m having my last cup of this one in hottish (80ish deg. C water) with 800 mL water. I’ve been letting it steep as I drink it Grandpa style. I get some nice oolong notes (molasses, thick, floral in the after taste) and some dried fruit flavour. It is reminiscent of dried fig or raisin. The spices aren’t helping since I don’t associate figs (I eat them as a fresh summer fruit) with winter spices. Overall, the blend is alright. I would prefer no spices and more fig but I like the oolong choice. It verges on bitter after ~1 hour of steeping at low temperature but the oolong flavour works with dried fruit.
Not related to this tea really, but I just thought of a new fig tea for 52Teas to make. What about fig newton? Cakey pastry and graham cracker notes with the sweetness of dried figs. Or, maybe a blend called “Greek holiday” with freeze dried figs (Fresh fig taste) and freeze dried grapes. When I went to Greece I lived on grapes and figs. No regrets. You can buy figs by the dozen for a few euro in Greece (in contrast Canada grows quite a few figs but they cost over $1 each).
Flavors: Cinnamon, Dried Fruit, Fig, Mineral, Molasses, Raisins, Roasted Barley, Spices
Tea of the Week for August 19: I cold-brewed this one overnight, and it is also really good. Usually, I am able to say right away which way a tea tastes better: hot-brewed & served hot or cold-brewed and served chilled. (Or even hot-brewed and served chilled.) I’m not able to do that with this tea because all three work really well, perhaps equally as well. They do taste a little different, of course, but they are all really good.
When it’s served hot, I get equal portions of the fig and the cheesecake and a tasty Assam background. What I really like about this particular Assam is that it is very smooth. When it’s hot-brewed, I don’t get astringency. Mind you, I’ve not oversteeped it, but what allows me to say that is that I thought I oversteeped it the first time I tried it (as an unflavored base) and it wasn’t bitter or even astringent. It didn’t feel dry on the palate at all. It just had a very rich, malty flavor. I was very impressed by it. This is why I recommend a 3 minute steep time (as opposed to my usual 2 1/2 minute recommendation) for this particular Assam tea, because it can withstand it without imparting a bitter bite or a hint of astringency.
When served hot, the fig and cheesecake have a very balanced taste to it. When served cold (after hot-brewing), I notice a bit more cheesecake than fig, but still both are prominent.
As I sip it now after cold-brewing it overnight, I find myself mentally comparing it to a milk bubble tea, but with fig rather than the usual taro I tend to favor from my local bubble tea place. The cheesecake flavor lends that sort of creaminess that I would taste from the milk bubble tea, but it’s a bit more tangy than the milk bubble tea. And I think that’s a good thing because I like that contrast. Granted, this isn’t a bubble tea (so please don’t interpret my comment that way), I just found my mind recalling my favorite bubble tea drink as I sip this – meaning that there is something about this that evokes those memories.
The base seems perfect for this combination of flavors. I really am pleased with this one.
It is an interesting concept and seeing little chunks of carrots in a tea pouch is quite charming. The tea smelled and tasted rather muted and it was reminiscent not so much of a carrot cake but of a lemon cake. It has a nice balance of sweetness and lemony sourness with just a tiny hint of carrot. A clean, fresh taste that lasts.
This tea did not do much for me but I generally prefer a more robust base for desert teas than the white tea. Still, it was a nice change of pace.
Flavors: Cake, Carrot, Lemon Zest, Sweet
This was the tea of the week for August 12 – I created it to celebrate my youngest daughter’s 18th birthday. The cake we ordered for her is her favorite cake: a vanilla cake with lemon curd filling and chantilly cream frosting. Every bite of the cake is awesome – but really, the cake is all about the chantilly cream. That chantilly cream is pure deliciousness: silky smooth, vanilla creaminess that’s not too sweet the way other frostings can be. It’s just perfect.
So I wanted this tea to be focused more on that chantilly cream experience, so I went lighter on the lemon and cake-y notes so the creamy vanilla notes could shine through. The lemon and cake notes are definitely there – and they get stronger as you continue to sip, but even as they do get stronger, they still serve as accent notes to the sweet, creamy vanilla.
I cold-brewed this overnight because it’s still a bit warm here in the Pacific Northwest and I wanted to see how this would work out as a cold-brew – and it turns out that it’s fantastic cold-brewed. I poured the first glass and gave it to Lilith to try, figuring if she wasn’t into it, I’d just finish that glass. But she definitely WAS into it and took off with the glass – so I poured myself another.
This might just be my favorite white tea that I’ve created to date. It turned out exactly the way I wanted it to. Perfection!
The dried leaves had an aroma of a yummy dark chocolate bar. One of the strongest I’ve ever smelled. I wondered if it would transfer to taste because so often the chocolate falls flat or gets lost. Well, at least with the ones I’ve tried. It didn’t. The dark chocolate notes were on the forefront, along with some milky/creamy notes. Not really bittersweet either but definitely not milk chocolate. The sweetness is of caramel not honey and unlike the stevia overload of some flavored teas, this was just right for me. I believe the sweetness is coming from the cacao nibs. Not sure. I don’t see stevia listed in the ingredients. The golden bi luo chun notes were there as well: Sweet potatoes, brown sugar, bread, malt. Super soft mouth feeling, nice aftertaste. Highly recommended. It is a very nice dessert tea.
Flavors: Baked Bread, Caramel, Cream, Creamy, Dark Chocolate, Malt, Smooth, Sweet
Thanks for the swap, tea-sipper! It was difficult to choose what to try first! This one tasted pretty light with a little bit of creaminess. Sadly, I’m missing any spices, but it’s a light, creamy tea that I’m happy I have enough of for a second cup. The resteep may have been even creamier than the first steep. The only reason I’m a little disappointed is that I was promised eggnog. With a different title, I would be perfectly pleased with this tea. The cream flavor is very light, but it’s nice.
It’a probably the best out of 52 Teas that I have tried so far. All of the flavors blend seamlessly together. The rose sweetness predominates but without being over the top. Sweet, malty, a bit sour and spicy. The flavors are evolving as you drink.
The taste is very thick and long lasting: this tea is almost like a meal. Very filling. This is what I ea desert tea should be.
Flavors: Malt, Pleasantly Sour, Rose, Spicy, Sweet, Vanilla
At first, I didn’t think I liked this tea. It has a strong flavor that I thought was bitterness, but it’s really just that that deep tasty tang from the raisin. The second steep tasted exactly like the first. It didn’t need milk. It was so bready. What a great tea – definitely one of the best from the mystery bag!
This is the first tea of the week for August – and it’s the tea that’s been in my fridge for the last few days – I have cold-brewed it three nights in a row now and enjoyed them during these uncomfortably hot days of the end of August.
This is fantastic – it’s sweet (notes of honey & peach – as well as the Chinese Sencha!), it’s juicy (peaches & lemon) and it is crisp and refreshing (spearmint). It’s pleasantly cooling. It’s wonderful!
I know it’s a little late in the hot season but these last days of summer are the hottest ones (at least, that’s the way it seems here in the Pacific Northwest!) so it’s still well worth the investment for these next couple of weeks of heat.
The flavor is so much lighter than I expected. For my first cup, I didn’t put any sugar in. The flavor was reminiscent of gingerbread cookies, but in an extremely subtle way. It didn’t get bitter at all, which I appreciated since I was drinking it slowly throughout the day. The second time I made it, I did use some sugar, but this time, the only flavor I sensed was the rather smoky green tea base. The spices didn’t appear at all, sadly. I don’t love the base tea, and the spices are almost invisible even though there were plenty in my cup, so I’m a bit disappointed.
Received a bit of this as a sample in my last 52teas order. It’s not something that appealed to me based on the description, so I wasn’t overly interested in trying it, until I read ShanieOManiac’s note on it… but even then, the thought of a green/green rooibos blend turned me off somewhat.
Ran across it yesterday, and decided to bite the bullet and try it – and I was very pleasantly surprised! The dominant aroma is definitely jasmine, as was noted by others, but chocolate is a strong secondary flavour. I can’t say I recall ever having that pairing before, and it’s actually rather intriguing. The jasmine, of course, is quite pleasant – no soapiness, just a clean, sweet flavour – and it’s grounded by the nib/shell chocolate, which is rich and given the source, not at all fake-tasting. Berries are present, but only barely, and in some sips. The bases suit the blend – I don’t taste either specifically, though there’s definitely more green tea than rooibos (which I can’t taste at all, and didn’t even really notice while measuring the leaf out, either).
Overall, an interesting tea that’s considerably better than I was expecting. Jasmine-heavy, so it wouldn’t appeal to those who dislike such florals, but a different take on jasmine with the addition of cacao shells/nibs. Not a tea I’d likely reach for often, mostly because I don’t like to drink jasmine teas too frequently, but I’ll look forward to my second cup of it, and wouldn’t even mind having a bit more in my cupboard!
sample from VariaTEA. This one was pretty tasty. I’m going to have to agree with her on this being the first maple tea that actually got close to what maple syrup tastes like without being as sweet as maple syrup. I enjoyed the cup this morning, though i don’t need it full time in my cupboard. it was a nice reminder of how well 52 teas does flavours :) Very much a fan since the takeover grin
Fuck, I love this a lot.
I mean it’s a fairly simple blend conceptually but everything is just so well balanced. The dry leaf smells like really good tangy, overripe pineapple with the faintest hint of smoke and an overall savory kind of quality. I asked my manager to smell it, without knowing what it was, and he described it as “Pineapple BBQ Sauce” which, like, yeah! In a great way!
Steeped up it’s also just beautifully well balanced; the pineapple is the main note and it has that syrupy overripe pineapple quality while still being very tangy but it doesn’t in any way overpower the rest of what’s going on either and it’s not cloying. The smoke note from the lapsang comes out a bit more in the steeped tea than it does in the dry aroma but it’s so good – it really added this savory element that makes me feel exactly like I’m grilling pineapple in the back yard on a hot summery day; and that savory/smokey quality with the pineapple!? Peak flavour juxtaposition! Aside from those two main elements, there’s some malt and raisin notes from the non Lapsang black tea used that also just work perfectly with everything else.
It’s the concept fully realized, in my opinion! I love it at much as 52Teas’ Pineapple Bacon Rooibos – one of my favourite pineapple teas of all time. It’s that same sort of savory and sweet play on pineapple and I just adore that.
Fuck yeah, Anne! Nailed it!
I cold-brewed this one overnight last night – and as a cold-brew, this one positively shines! Absolutely delightful to drink. The bergamot mellows and melds with the lemon to offer a bright, citrus-y flavor that’s pleasantly tart but not sour – the rum and the subtle kick of ginger softens the sour notes – to create a very pleasant flavor.