13 Tasting Notes

60

I have been trying to find a loose-leaf version of Constant Comment that isn’t ACTUALLY Constant Comment.

This isn’t it, but it’s close.

It’s a little too heavy on the orange, tipping into the range where I can taste that it’s been added in artificially. It’s also missing the blend of spices I prefer, hitting clove and mostly leaving out nutmeg or cinnamon. Milk definitely helps with this one but it’s not one I’ll be getting again.

Flavors: Clove, Orange

Preparation
4 min, 0 sec 2 tsp 14 OZ / 414 ML

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85

I have enjoyed Earl Grey for years. For ages, I would take it ‘british’, with ample sugar and cream. Once I started traveling more often, I started seeking a way to keep the soft creme notes in the tea without having to actually keep dairy around since it was getting very wasteful.

This tea is, by far, the best way to enjoy that same sort of flavor without needing creamer of any type.

Flavors: Bergamot, Cream, Vanilla

Preparation
3 min, 45 sec 2 tsp 14 OZ / 414 ML

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90

I am ordinarily a black tea purist. Sometimes I moonlight with oolongs, but as a rule anything lighter isn’t to my liking. I also drink tea like a Brit, tending to loads of sugar and cream.

This is the first tea that I have had where I didn’t need the cream and still enjoyed it.

I’d heard/read about the ‘buttery’ nature of this tea and wasn’t sure I wanted to know what that might entail…tea and butter together in the same sentence didn’t sound appealing in the slightest. Once brewed, however, I understood it’s more a matter of texture and silkiness than taste. The flavor is pleasantly herbal with a wonderful honey note that halved! my usual sugar requirement. This is my new favorite and is the first tea that has inspired me to actually invest in a Yixing kettle.

Flavors: Herbaceous, Honey

Preparation
2 min, 15 sec

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