634 Tasting Notes

drank Schoko Chai by Ronnefeldt
634 tasting notes

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This is supposed to be very flowery. It has a sweetness, I suppose it is a flowery sweetness. Also something else, but I know even less how to do describe that.
Like I did with the Jeju Sweet Black, I disagree with the Teespeicher about this being a breakfast tea.

Flavors: Floral, Sweet

Preparation
Boiling 1 min, 45 sec 4 g 19 OZ / 550 ML

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drank Kashmir Tchai by Kusmi Tea
634 tasting notes

Almost gone. I think I’ll need to mix the rest of this with something else to use it up.
Also, this shows how much Chai I drink, compared to Earl Grey: both Anastasia and the Troika tins are almost full, despite being older than this one(and yes, that’s two tins while this is only one, but I’ve also used up the Vanilla Chai a short while ago, and I can make my own Chai, but can’t make my own Earl Grey, yet still use more premixed Chai than I use Earl Grey, somehow …)

Flavors: Spices

Preparation
Boiling 6 min, 15 sec 2 tsp 17 OZ / 500 ML

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drank Kenya Milima by TeaGschwendner
634 tasting notes

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drank Chrysanthemen Tee by BesToop
634 tasting notes

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Hmm. After a 3 minute steep, it seems like a nice breakfast tea to me – strong enough to drink with milk, but not bitter. The Teespeicher people say it works throughout the day, maybe a 2 minute steep would turn it into an afternoon tea.

Preparation
Boiling 3 min, 15 sec 5 g 19 OZ / 550 ML

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drank Black Oothu by TeaGschwendner
634 tasting notes

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Profile

Bio

Have been drinking tea for over 15 years now(and rooibos for over 20).
I like almost all unflavoured teas(though I still haven’t really figured out Pu-Erh) and also some flavored ones.
I especially love Oolongs, and I’m always interested in anything “exotic”, like teas from less known regions, or greens/whites/oolongs from those regions usually only known for black teas.

Location

Germany

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