Davidson's TeaEdit Company
Popular Teas from Davidson's TeaSee All 23 Teas
Recent Tasting Notes
I bought this tea for very cheap off of Amazon Prime. The price is about 8 cents per gram when you get a 16oz packet. This is more of an everyday drinking tea than anything else. I bought this purely to grandpa style while at work.
This tea works pretty well for that. The small pieces of stem that are placed in tend to stay floating however they are pretty easy to skim off. While not the highest quality of tea it’s one you can just use willy nilly and not worry about breaking your bank. Don’t expect the highest quality out of this.
The ingredients on my container and on the site are listed as Organic: Black tea, marigolds. With cornflowers and natural flavouring. THERE IS NO BERGAMOT in this. So IDK why they call it an earl grey since the whole concept of earl grey is black tea with bergamot. It tastes like melted ice cream with a weird pepto bismol aftertaste. I couldn’t even finish the cup it was that bad. Simply gross.
Throwback Thursday! While I dearly love this tea, it was time to put it at the forefront of my sipdown efforts… it was one of the oldest in my cupboard, and I noticed that the zip seal on the bag had come loose. It’s an herbal, and thankfully the flavor hadn’t been comprimised too much.
Smelling the brewed cup, it still had a nice citrusy lemon aroma, with notes of ginger and pepper spice and a somewhat herbaceous body. I found that the flavor of this had held up; this is a lemon ginger tea that doesn’t have a weird Pledge cleaner taste, isn’t burning with an over-abundance of ginger, and I love how the tulsi base compliments the lemon/ginger notes. The lemon tastes juicy and the ginger does have a spiciness to it, but it tastes very natural, and while it leaves a nice warmth down the throat and in the belly, there is only a very mild spiciness left on the tongue, not a burning lingering heat. I find it quite soothing on the throat and stomach. The tulsi adds notes of hay, pepper, citrus, and mint to the cup, and blends so naturally with the lemon and ginger flavors. If anything, I think I’ve just become more of a tulsi fan since I first discovered this tea, and think I actually appreciate the nuances of this blend a bit more now!
I really enjoyed the lemon ginger yerba mate tea by Bird & Blend, Morning Kick, that I tried recently, which also had a very nice, natural lemon flavor, and now that I’ve revisited this tea in rather close succession to the other, I can say that it is much stronger on the spice notes than Morning Kick; the B&B blend would be my choice if I wanted a) caffeine and b) was in the mood for a more gentle spice hit. But this tea is definitely my go-to lemon ginger as an any-hour herbal tea (I do enjoy my pot of tea before bed!) or for a tolerable ginger dose for a sore throat or nauseous stomach.
I’m a bit sad to have sipped this one down; this has been noted for my re-order list for when I finally start refreshing my cupboards.
Flavors: Citrus, Ginger, Hay, Lemon, Mint, Pepper, Spicy
This is a tea I was gifted from an online friend; she said it was her favorite tea and she wanted to share it! What I received came from the Encore Teas tea shop in Olympia, Washington, but looking at the ingredients in the blend, I believe they wholesale the blend from Davidson’s Tea. It is one of the nicest of the “lemon ginger” variety of teas I’ve tried. It has a very full lemon flavor, and I quickly found that I much prefer the rich lemony brew of lemon myrtle to the more commonly used lemongrass. I also like that this tea isn’t too ginger-heavy; there is a nice warmth, but I’ve tasted a lot of blends that just feel way too strong on the ginger notes, while I prefer a nice lemon flavor with the ginger being a little more subdued. This blend also adds tulsi, and there is a very /slight/ pleasant sort of cooling, slightly minty flavor beneath the lemon. It is very subtle, but adds a little depth to what would otherwise be a simple lemon ginger tea. It comes together really nicely. This is also my go-to tea for blending with my Headache Tea, which is so ginger-heavy I find the flavor of it a bit unpalatable, but it is one of those herbal blends that is really great for my chronic migraine condition. The lemon flavor in this is so rich that adding a teaspoon with my Headache Tea nicely masks the “earthy herbal” flavors and also calms down some of the ginger notes in that tea. It’s my “spoonful of sugar” that helps the medicine tea go down, so it’s very useful, too!
Flavors: Citrus, Ginger, Lemon, Mint, Spicy
I have started to crave random teas lately—chai especially—so, I’ve been getting some samples of everything that I find missing in my tea journey. Now, a chai, for me, has always been that special tea ever since I was a child. I remember first discovering chai at our local bakery down the road from our house while growing up.
My father would oftentimes get a dozen donuts every other week, so I’d like to tag along for the ride (I was able to choose my donuts directly, rather than relying on nasty cream sticks; which have been unappealing to me ever since I had my first jelly donut. Ha-ha).
Anyway, during that time, I had made a note of their drink specials while going with my dad and saw that they had “chai lattes” for the same as a cup of coffee. One of those times, I had asked my dad if I was able to have a cup of the chai latte to try. In fear of having my mother find out that he was going to buy his son a cup of “coffee” (which during this time in my life was restricted for two reasons: I was “too young” for tea/coffee & for another undisclosed reason), he made sure that we sat in the bakery at the only table they had and sip our beverages there. I will admit that that moment was pure bliss. I had found something truly amazing & purely delightful—so much so, that I’d secretly ride my bike there every Saturday for a cup until they went out of business in early 2004-ish. ;)
So, with that said….I found this at the local Giant Eagle before work…..I wasn’t so sure how much to get, so I weighed out an ounce and took it for work….
Notes: A bit maltier than expected, but the spices mixed well with the base of the tea. I had to add a touch of cream to cut that slight bitterness out, but it wasn’t too bad overall.
PS. Sorry about the accidental story time. :p
I have to agree with the other reviews in that there is nothing special about this tea.
It’s light, it’s black tasting. There’s a nice cool finish throughout the palate once I swallow, followed by a black tea sort of tang on the tip of my tongue.
The flavor isn’t strong at all, but it’s lightly tannic and bitter, just like most of the Indian black teas.
Nothing to write home about, but nothing really to fault it on either.
Flavors: Bitter, Tangy, Tannic
Chaiday 6 of 6:
Let me start by saying that I am a tea lightweight. I usually only drink 3 teas a day. I knew it was going to be crazy of me to try 6 in one day, but I really want to make some headway into my stash reviews.
I knew that at this point, with my blood made more of cinnamon and black tea than platelets, that I would be tired of tasting and reviewing chai. Even now, the idea of Christmas spices makes me want to run and hide. However, I promised that I would review 6 chais today, so the show must go on.
This tea has always smelled wonderful to me. The blend smells spicy and sweet. I’m wondering what the leaves are coated with—they’re sticky with whatever it is. The spice is nice and strong, and the base makes itself well-known. There’s also a sweet, kind of caramel flavor. I’m glad the orange isn’t too strong, as I like to stay away from citrus, as you’ve probably heard by now.
Flavors: Caramel, Cardamon, Cinnamon, Clove, Ginger
A sweet, hardy herb that makes a bold, brothy brew. The traditional way to make rooibos is to infuse on the stovetop in a pot (or coffeepot), for a long period. You can steep it all day and it only gets sweeter.
I only let it simmer for an hour or two, after bringing to a boil, because I don’t want to wait for that wonderful taste. If you haven’t heated rooibos for at least an hour, you’re missing the flavor of rooibos.
Extra can be left steeping, and reheated in the pot later—just as delicious! Only make sure not to overboil it, because I notice it becomes a little astringent that way.
Flavors: Drying, Nutty, Sweet, Tobacco
Ordered a Paleo cookbook online and accidentally had it shipped to my old college address. I’m going to have to call the mailroom there tomorrow morning and make sure it at least gets sent back to Amazon so I can get a refund.
Stupid, stupid STUPID.
Speaking of stupid purchases I made on Amazon, I made this unpleasant and semi-stressful discovery whilst sipping on a mug of this chamomile tea, of which I bought a whole pound off of Amazon.
I may delete my Amazon account.
Not that this tea is terrible. It really isn’t. It’s your average, very soothing, sweet, apple-y chamomile. I just have too bloody much of it. I need to make better life choices.
Bought a pound of this.
A pound. Of chamomile. I must have rocks in my head instead of a brain.
It’s delicious though. Sweet, perfume-y, and very soothing. The flowers are whole, so it’s like drinking steeped daisies. An awesome companion tea for when I have to work from home (like this weekend).
Plus, the fact that I now have a pound of it means that I get to experiment with it, adding spices and sweeteners as desired.
This is just alright. Kind of ‘meh’ … you know? Boring. And chai blends shouldn’t be boring. I’ve tasted better rooibos chai blends. The body seems thin as does the flavor. I think that might have something to do with the fact that the only spices listed in the ingredients is clove and cinnamon. Kind of a boring chai blend, really. If I’m going to have a rooibos chai blend, I want some zesty spices to make up for the fact that I’m drinking rooibos.
Ah well, I guess they can’t all float my boat. It’s tasty, I guess, but it’s just … kind of ‘meh.’
This is a deep, rich, spicy tea. It’s so heavy to the spices that the tea base doesn’t really shine as much as I would like. Whole cardamom, cloves, orange peel and cinnamon pieces are richly interspersed with the leaves. It reminds me of holiday baking- but the exotic notes of cardamom add their own layer to the brew.
I have a habit of drinking my chai as I would any black tea- straight up, no milk, no sugar. This chai is a bit strong for my taste without the additives. It’s truly meant to be traditionally brewed as a chai- the robust spiciness still shines strong underneath the milk and sugar, unlike some other chai blends I have tried. Some of the spices (I believe the cloves are guilty) can add a bitter taste if steeped too far beyond 4 minutes.
I personally prefer more tea flavor, but this is a pleasant jaunt away from my constant black tea drinking.
It’s not special but there’s nothing bad about it. In fact, I’d say in its defense that it is a tea of no real downsides at all. Crisp, no aftertaste, clean. It seems like it would respond well to sweetener (I didn’t use any) and if I was served some as a guest somewhere I would be satisfied.
State at time of consumption: Coffee Mug, Silk Almond Milk (just enough to color it lighter) and around 170 deg at time of consumption.
Sipping this tea while I am waiting for the milk to come up to the right temp.
I am making Chevre cheese with all this goat milk around.
I am milking a friend’s goats while she away and have tons of milk around.
So, I am making into cheese, buttermilk and ice cream.
Anyway, I realized while I was sipping this tea that I never logged it.
It is a pretty standard Sencha.
Which is good, because that is sometimes exactly what I want.
Dry leaves smell of hay drying in the sun.
The tea itself does not actually have much of a odor, very light hay smell.
The color is a light yellow.
Taste is grassy and bright.
A bit of a bite or astringency at the back of the throat.
A very enjoyable afternoon tea!