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This is a tea I bought last year but didn´t use as it was intended (as an iced tea). The sunny weather has arrived, so it´s the prefect time to pick this year´s fruit tisane to be used as iced tea (I replace part of my daily water intake over Summer by a fruity iced tea).

I already know I´ll want to stock up on this one : the dried fruit base is good quality, intense in taste (every single time I steep it, I tend to use less tea, I might even be tempted to make a “concentrated” batch to dilute with water), and the touch of “Jamaican rum” gives it an extra “bite” I can appreciate. It never tastes overly sweet nor does it taste artificially.

The Kent & Sussex Tea & Coffee Co recommends “Brew using boiling water and infuse for 10 minutes.” I tend to prepare the pot, leave it to infuse, and after a while, I take out the paper filter with the loose tea; I then fill the bottle I keep in the fridge every time I take a glass from it . When the tea pot is empty, I make another batch, which is then ready for when the bottle in the fridge runs out ;-)

I´m not 100% sure this is the cardomome black tea I´m having these days, as I actually bought it quite some time ago, in an independent tea shop in France, by the weight, so I only have the aspect and name to guide me.
I´m decided to finish the loose tea I have been “stockpiling” the last few years, and this one was kept in a closed tin, so there´s actually still some nice aroma´s (the sweet touch of the cardamon) to be observed. Once steeped, the strength of the black tea is complemented by a subtle but enjoyable cardamome (sweet, nutty) flavour.
Nice as a late morning drink, nowadays – in corona lockdown times – when I return home from my permitted morning walk .

I actually finished the pouch before writing this review, oops. Enjoyable, but nothing extraordinary. The fruit pieces are big, which makes taking the right amount to steep tricky.

So, mainly giving the information from Bruu´s website :
What it is? A lovely, delicate green and white tea blend form a sturdy base for the variety of large fruit pieces and generous helpings of rose petals.
Why we love it? Tropical papaya flavours and juicy orange notes have been perfectly combined in this fresh green tea blend. Sweet berry notes add a very special, delicious touch to the cup.
Where it’s from? Shizuoka is widely known as the green tea capital of Japan and is responsible for over 40% of Japan’s tea production. The almost magical beverage boasts many benefits, and it is often touted as a contributor to the longevity and health of the people of Shizuoka. There are several great view spots of Mt.Fuji in the city which creates an amazing contrast with green tea leaves, blue sky, and white snow.
How our drink hits the senses? One sniff and we’re drinking cocktails on white sandy beaches.
The taste journey : Once the ingredients have infused, the tropical fruit taste is trying to dominate the cup, but the green and white tea blend start to come through to unify the drink. Sweet and fruity.

I´ve had this tea a few times the last couple of days, always taking it hot, and I´m not sure whether this is my favourite way of having it : I believe this could be far more enjoyable when iced over Summer. It might be because of its high content in hibiscus (40%), which tends to overwhelm the other ingredients. I noticed that this is particularly so in mouth, as the dry infusion smells of coco, even in a subtle way of piña…overall, I therefore think the naming of this blend as “piña colada” is a bit far fetched.
Looking now at the descriptive of this infusion on The Capsoul´s website, I also notice the recommended steeping time and temperature are WAY different from those indicated on the tin : online it says 5-6 minutes at 95ºC while I steeped this tea for 2 minutes at 70ºC…considering this isn´t a real “tea” as such, I guess it´s not that important, but it sure gives me a bad impression.
Waiting now for the Summer to arrive and to try this as iced tea…

Citrusy when opening the tea pouch, in a fresh way (it reminds me of when the lemon trees are in bloom). Once steeped, the loose leaves open up nicely and that´s a lovely sight, with the pink peppercorns and the orange peel slices to complete the “painting”. The tea is the colour of a sweet white wine, and in nose now the peppercorns come through with the bits of pomelo. Spicy taste but very balanced. A blend which works for me!

From Bruu´s website :
What it is? Discover hidden treasures in a fine green/black tea blend, red peppercorn pearls, golden orange peel nuggets and as the highlight, exotic, colourful pomelo slices ═ everything but a curse.
Why we love it? Punchy and sweet, with a fiery heat from the peppercorns. Smooth and velvety, just as you would imagine a Caribbean kiss of a pirate from the Caribbean tastes like on stormy waters
Where it’s from? The humid climate of the Sichuan province, China, lends itself well to the production of tea. From a distance, the tea farms could almost be mistaken for rice paddies. The most popular tea styles in Sichuan are green and black.
How our drink hits the senses: Punchy and sweet, with a fiery heat from the peppercorns. As you’re drinking there’s a genuine warmth, perfectly blended, with a big ol’ citrus punch. This tea is smooth and velvety, just as you would imagine a Caribbean smooch!

Let me start by saying I´m not a big fan of chai. Most of the time the cinnamon just overwhelms me entirely, so it´s OK for one cup (running up to Xmas, for instance), and then I need a (long) break to drink anything…apart from chai.
Yesterday, as I felt like having a cup in the evening while watching a movie, and it had snowed in the morning, so I thought I would give the chai sample Bruu added to its January subscription box a go…and I really enjoyed it : balanced in nose, nicely copper coloured and quite soft mouthfeel with the orange peel finishing it off, a lot subtler than most chai teas I´ve tried before.

I imagine I´m not the only one having enjoyed this tea, as it is now part of Bruu´s collection. They say about it as follows :
What it is? It is extremely rich, luxurious and malty which works perfectly with the cinnamon and orange. Most chai teas contain many complex ingredients, but this Bogapani tea can hold itself with just three.
Why we love it : The tea bushes on the Bogapani plantation are well established, and so the harvest is consistent year-round. More established plants also produce better tea leaves and this Assam is no exception.
Where it’s from? Assam, a state in Northeast India, is well known for its tea production along with its rich culture and vibrant environment. For example, tea is so important to this culture that they even have their own festival to celebrate it, called the Assam Tea Festival, held in November.
How our drink hits the senses : Most of Assam focuses on mass-produced tea, but this Bogapani is reserved for the luxury end of the market. In appearance, the tea is a light brown cup, which will work well with milk and even a touch of honey!
The taste journey : Bogapani is rich and malty, whilst the added cinnamon and orange peel give it a sweet aftertaste; making it perfect for a winters day to get you in the mood for Christmas. The tea is from the higher quality June harvest and utilises the fresher, fine-needle leaves.

Malty with earthy undertones in nose, light of colour after steeping for 3 minutes, no nonsense oolong in mouth. With oolongs, my stomach can tell so I need to drink this tea not too late during the day, as my digestion is busy with the half-fermented tea the rest of the afernoon/evening.

I´m not sure whether I can completely find myself in Bruu´s explanation. Here it is anyway :
What it is? Formosa is a speciality tea produced in the Taiwanese mountains. After plucking, the tea is fermented to approximately 50% and then wilted in the sun. Frequent turning of the tea in bamboo baskets during the drying process allows Formosa to develop a mild aroma and a large, wildly curled leaf.
Why we love it? Easy to prepare and remains a lovely introduction to Taiwanese tea.
Where it’s from? Taiwan. The word Formosa, meaning “beautiful”, is the word Portuguese navigators used to describe Taiwan when they caught sight of the island back in 1544.
How our drink hits the senses : Earthy with a slight minty edge and a floral waft.
The taste journey : The taste definitely builds with each sip. Simple, no fuss, no-frills classic Oolong. After brewing, the still green leaf centre with the fermented leaf edges becomes clearly visible. It is very light in the cup and has a very flowery and spicy taste.

The Capsoul teas put their teas in beautiful tins, and this is what motivated me to try 2 teas a few years ago. Then, in another online private sale, I bought some more tins of different types of tea. And although the teas themselves might not be among the best I´ve tried, the colourful design of the labels really makes a difference too, which is especially important in these times (I´m in Madrid in lockdown since more than a week).

This tea blend is one the blends in The Capsoul´s “functional” line, this specific blend apparently to cure your cough. In nose I get a lot of mint and eucalyptus, once brewed I notice a bit of thyme (which I´ld have loved to be more present) but it stays in the line of commercial soothers some people like sucking when they have a sore throat. Personally, it reminds me a lot of those herbal infusions my mother used to prepare me when I was a kid.
Easy enough to drink, a minty touch that won´t offend nobody, but it´s a shame the loose tea is really very broken down and even with the best filter around, you get a lot of small pieces in the liquid (it´s where you can tell the blend contains rooibos). Maybe, I´ll hand this tin to my mother for its further use…

The visual aspect of this tea is really nice : wiry leaves for the dry loose tea, a dark copper colour for the brew. Maybe not as fragrant as one would like, but this is well compensated in taste : malty, with character (stone fruit), all well balanced.

What Bruu says about this tea on its webpage :
What it is? A higher than usual grade of Orange Pekoe, consisting of very well rolled, wiry leaves. An extraordinary quality and unique taste from an award-winning estate.
Why we love it? This is a gentle, full of flavour, exquisite black tea, perfect anytime of the day. Neat black and silver leaves produce a dark amber liquor. It has a smooth deep character with stony and malty notes of fruits and molasses.
Where it’s from? Sri Lanka, New Vithanakande tea factory. Ratnapura has a lower elevation, and its geography is a transition between hills and plains. Worth a trip one day? Pick your own tea maybe? The highest estates share in the microclimatic conditions produced by the rainforests, cloud forests and high, grassy plains endemic to this region. As a result, they produce tea of a somewhat different character to that grown at lower elevations in the district. Some of these estates receive the highest rainfall of any in the plantation districts.
How our drink hits the senses : Almost chocolaty, strong and intense
The taste journey : The tea is leafy and has a glorious black and copper sheen since the soil is abnormally high in nutrients. When infused, New Vithanakande has a complex caramel flavour and has hints of forest fruits; a tea truly blessed by nature.

From Bruu´s website :
What it is? A dry white and green tea blend, with lush peachy chunks and sweet sultanas.
Why we love it? The smell is amazing, instantly your mouth begins to water with the peachy tones. Crisp and fruity initially, but super dry on the finish, just like a glass of fizz. Raise your glass with us and take delight in the sweet, ripe grape and peach notes, which are mirrored in the sultanas and reddish golden peach crunchy bits.
Where it’s from? Unlike the alcoholic beverage which is from the Champagne region in North France, this wonderful tea is produced in the Fujian province in China. The hilly territories with their red and yellow mountain soils, year round mild climate and abundant rainfall contribute to the White Tea’s unique character.
How our drink hits the senses: Crisp and fruity initially, but super dry on the finish this tea is light and subtly peachy, just like a glass of fizz.

First of all, I don´t understand all the fuzz about the fizzy drinks and imitating them, when most of the people aren´t too bothered about the quality of the champagne/cava/sekt/prosecco in the first place, but seem to only be interested in the visual effect of pearly bubbles rising up in the glass. I´m not an expert, but I do know there´s a HUGE difference between a champagne from a small and artisan vigneron and the mass produced low price versions available everywhere. So, getting to this tea blend : it´s fruity (peachy indeed), a bit on the sweet side w/o overdoing it, which makes it all quite festive and summery. The blend is well put together, it smells nicely, and it´s easy to drink. Complex? No, not really. For me it´s more punch and less champagne. A decent fruity tea , which even people who mainly drink black tea can enjoy.