Lapsang & Raspberries

Not in the same cup. Although looking at today's title, it doesn't seem like such a bad idea to try. A nice, sweet fruity taste paired...maybe not with traditional Lapsang, but a lighter smokey tea, like Bohea or Black Dragon?

I have to say, I'm a little annoyed that Teas, Etc has been out of both Raspberry Tart and Bohea every time I've gone to order for the last several *months*. This does not bode well for business, in my opinion. However, I have found replacements that seem to be working nicely, so no lasting harm, I suppose.

I like raspberry tea, but not enough to drink it "just because". The fact is, it helps alleviate certain female ailments to the extent that I've come to rely on it heavily from month to month. So I finally searched my other favorite tea retailers and found an herbal tisane at Adagio called "Raspberry Patch" that includes dried raspberries. I wasn't sure if that would work, since the leaves have more of the substance that's supposed to help, but I mixed a bit of it with the Harney & Son's Supreme Breakfast that I'm not fond of, and it both improved that tea and worked as a nice painkiller, so win-win!

On the Bohea front, the replacement I've found is a blend of organic black tea (?) and Lapsang, which results in a nice, mellower smokey tea for those days when a full on campfire isn't really necessary. Black Dragon from Tantalizing Teas is excellent...and I think I just might try mixing it with a little of that raspberry patch tea next month to see how it turns out!

As for my Tea Words - I've been failing miserably on those. I've been drinking excellent teas lately, so perhaps I can get back into the groove here soon...

In the meantime...what's in your cup?

Tea Words: Feb. 17 - 23, 2013

Elyse's Blend - Harney & Sons
2/18 @ 8:30am - Light, mellow, meh.

Boulder Breakfast - The TeaSpot
2/18 @ 11:15am - Burnt, over brewed, yuck!

Yunnan Puerh - Adagio

2/19 @ 8:30am - Mild, uneventful

Pink Grapefruit - Teas, Etc.

2/20 @ 8:30am - bright, refreshing

Harvest Spice - The Tea Spot

2/21 @8:30am - sweet, dry

Yunnan Noir - Adagio

2/22 @8:30am - deep, rich, smooth, heavenly

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I managed to keep track of some cups this week, and as you might have noticed, the week didn't start out very well tea-wise. Weds and Thursday were okay, and then Thursday night I got my two tea orders from Adagio and Tantalizing Teas. Hooray! Good Yunnan tea never tasted so fabulous - it had been too long.  

Needless to say, I'm looking forward to this week's sipping...no more back-of-the-cupboard cuppas for a while. What's in your cup this week? 

Harvest Spice from The Tea Spot

I didn't do tea words last week again - and I'm actually disappointed in that. I'm not giving up on the project. I just need to set up a reminder for a few days until it becomes a habit.

I didn't get any tea ordered last weekend either, but it's on my list for this morning. Now I'm getting down to the teas in my cupboard that I've set aside for whatever reason (normally because I either didn't like them, or something put me off. 

Hence my cuppa this morning. 

Last fall, I ordered a tin of Harvest Spice from The Tea Spot. I expected more of a chai-like experience, but when I opened the tin, it smelled more like a Cinnamon gummy bear, or hard cinnamon candy. Neither of which I'm particularly fond of. Cinnamon in tea tends to make the tea rather drying at the back of the throat anyways, a feeling I don't care for, so I set it aside and never got around to actually trying it. 

Friday morning, I found myself nearly out of the teas I truly like, and searching for something different so I could save the rest of those for random mornings while I wait for another order to arrive. Harvest Spice was sitting on the counter, and I decided to be brave and go for it. If nothing else, hot cinnamon would keep me warm at work. I just hoped it wouldn't dry out my throat too bad. 

Surprisingly, it wasn't as drying as I'd expected - a little more than the smoother teas I generally drink, but certainly "drinkable". And while it *smelled* hot (spicy), the taste was milder than expected as well. I can't say I enjoyed it as much as a smoother tea, but it's not bad, and actually very warming on a cold winter day. 

So this morning, I thought I'd try making a latte out of it. Half a tsp of sugar, and a splash of milk. It's pretty good, the sugar really brings the cinnamon flavor out, and the milk sort of buffers the spicy effect on the tongue a bit. 

This will never be my favorite tea - I prefer the cardamom/cinnamon roll flavor of chai to the true cinnamon flavor, personally. I think my husband might like this though - he's a cinnamon candy fan, and I'll certainly finish off the tin before warmer weather sets in. 

Next week, tea words! And with any luck at all, some new tea in the mail. The tins and bags I'm staring down now don't excite me in the slightest, but I may have to find a way to make them work in the short term...

Tea Words: 1/20 - 1/26

Bolder Breakfast - The Tea Spot

1/20 @ 4:30pm - Warm, smooth (weird, eh?)

Cashmere - Tantalizing Teas w/a pinch of Supreme Breakfast (H&S)

1/24 @ 8:50am - Deep, rich, comforting

Southern Belle - Tantalizing Teas

1/26 @ 10:45am: Astringent but not harsh, overbrewed? 

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This week was...a bit stressful. It was back to the day job after five days off, and a cascade of issues to deal with early on. Needless to say, I reverted back to barely even noticing my tea, much less tasting it. Sad, really, but human nature, I guess.

I did notice that Sunday afternoon, my fourth day in a row off work, Boulder Breakfast finally tasted better. Perhaps because I took my time with it, or maybe just because I was more relaxed? Odd, I think.

Cashmere is quickly becoming my "go-to" tea when I want something soothing, with a little extra black tea for a stronger caffeine fix. Something about the rooibos & vanilla makes even the most hectic of mornings slightly more bearable...

This morning I really thought I was ready for some yummy peach flavored tea, but the Southern Belle was a bit harsh on the tongue. I think maybe a 3 minute brew would be better...but I'm out now, so experimentation will have to wait on that.

Here's hoping for a less stressful and more mindful tea week next time...

Tea Words 1/12 - 1/19

A little better variety this week, anyways...and a wee bit better attention to detail too, methinks:

Yunnan Golden Puerh - Adagio

1/13 @ 6:00pm: Layers, Depth, Pepper

Chocolate Chai - Adagio

1/13 @ 9:30pm: Light spice

Cashmere from Tantalizing Teas (with a pinch of H&S Supreme Breakfast tossed in)

1/14 @ 9:00am: Smooth, caramel, vanilla

1/15 @ 9:00am: light tobacco, easy

1/16 @9:00am: smooth, warm, comforting

Florence - Harney & Son's

1/14 @ 1:30pm: Brisk & deep

Caramel - Tantalizing Teas

1/15 @1:30pm: Uh, eew!

Boulder Breakfast - The Tea Spot

1/17 @ 9:00am: Astringent (weird!)

1/17 @ 11:15am: rough, thin (brewed one minute less. How could this possibly happen with puerh?) 

1/18 @ 12:30pm: Rough, bite-y, okay

Supreme Breakfast - Harney & Sons

11/18 @ 8:30am: Strong muscatel, darjeeling? Nilgiri?

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Cashmere was definitely my winner this week...and my salvation when other teas just weren't really doing it for me. There's something about rooibos blended with vanilla that gives it this smooth, creamy caramel flavor I really enjoy, and of course the black tea adds that very necessary kick of caffeine in the morning.

My disappointment with the brand new pouch of Boulder Breakfast received this week was confusing. From what I remember, the blend of puerh, black tea & chocolate was very smooth and mellow in the mornings, but this batch so far hasn't had any of that smoothness I enjoyed before. Was it my faulty memory, or did they change the recipe? I'll never know, I guess, but  I may not order it again. Puerh should never get bitter or rough, and I tried brewing less with no difference. Annoying!

The Yunnan Puerh was pretty darn tasty, but I only have a tiny sample tin and no money to order more. So I'm hoarding that.

And interestingly enough, when I was at home Friday rather than rushing off to work, I actually could taste some of the individual notes in the Supreme Breakfast. It reminded me of a strong first-flush Darjeeling (very strong) or Nilgiri with muscatel notes. I'm not a fan of first flush darjeeling (I prefer second or even third, personally), so that explains why I don't particularly care for it. But I did need a quiet morning with nothing else going on to identify that...interesting.

All in all, it was an okay tea-week....though I really wish I could stock up on some of my old standby favorites. A couple more weeks until payday, and the tea cupboard won't look quite so bleak. Until then, I have plenty of Cashmere, thank goodness...

Tanzanian Black from Teas, Etc.

I ordered this sample of Tanzanian Black tea simply because it sounded interesting. There's no description on the site yet (at the time of this writing), but the name intrigued me.

I brewed this up a few times, both using a natural teabag because that's the quickest way for me to brew tea in the morning when I'm still mostly asleep. Well that, and I can't find a steeping chamber that will fit the narrow neck of my travel mug. This morning I brewed the leaves in my trusty teapot, so I could photograph the lovely color before pouring. I steeped it for 4 minutes at 212 degrees, which may be a minute too long...three might have been better.

It has a very light, oolong-like texture - almost fruity and very refreshing. It's a nice spring/summer tea for hot days (as opposed to a hearty Yunnan). The flavor is rather hard to pin down - it's almost like a cross between an oolong, a first-flush Darjeeling and a mild Assam, if that makes any sense. It leaves a slightly astringent, somewhat peppery finish, with just the tiniest bit of smoke. I think the tannic dryness might be alleviated by a slightly shorter steeping time.



It's just as good room temperature as hot, and serving over ice would bring out the more fruity undertones,I think. It's not something I'll probably buy again (my tastes run more to the bolder side of flavor), but it's a nice light tea, and if you like light oolongs or first-flush Darjeeling, you'll probably enjoy this particular tea as well.

Bolder Breakfast from The Tea Spot

I stumbled upon The Tea Spot quite by accident on Facebook. Or maybe it was Pinterest. Who can keep track? In any case, I was intrigued enough to order a few samples, and boy am I glad I did!

Bolder Breakfast is a blend of black tea, puerh and chocolate. I'm a big fan of chocolate teas in general (really, who isn't?), and the recent (relatively speaking) trend of puerh blends haven't disappointed either. So I was excited to try this, and it certainly lived up to my expectations.

I can't decide what the base black tea is (the web site only says China/Sri Lanka). There's a light smoky flavor in the background that doesn't quite fit (but it does make for a very intriguing finish). But the somewhat sharp aftertaste is a little disappointing after the smooth, thick texture of the brew.  Regardless, the overall flavors are worth it, and I think a nice lighter Yunnan tea might give this a somewhat smoother finish. Perhaps I'll try that when I order a full tin of this...

I love puerh teas, and I've been skeptical about them in the past (having started my puerh journey brewing actual cake teas), but I've come to love these blends - especially puerh and chocolate. Something about the earthiness of puerh and the sweetness of chocolate just make a rather perfect blend. And the texture of this tea is lovely as well - a nice, thick feel on the tongue that would lend itself well to milk & sugar or honey, if you're the sort of person who needs those in your morning cuppa.

While it's called "breakfast", I really like this for an afternoon tea - dessert and a general pick-me-up to get through yet another afternoon at my desk.

Rating: 5 out of 5 cups.

*Click images for larger photos.

Tea Time: English Breakfast Extra Fancy from Tantalizing Tea

Thanks for joining me again for weekly tea reviews. After you've read the review and made yourself a cuppa, you may be interested in checking out my weekly flash (very short) fiction at The Variety Pages. This week's story actually features tea, so it's a nice match, I think. 

Also, check back this evening for a contest announcement...

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Now, here's today's review: 

Brewed 5 minutes at 208 degrees in porcelain cup w/metal strainer. 

I'm not normally an English Breakfast drinker, but when Tantalizing Tea sent me a free sample of this with my order last month, I couldn't help but try it.The scent in the package wasn't all that strong, but that's pretty normal for most English Breakfast blends I've tried. As you can see above, the leaves are very nice looking, a sort of deep chocolatey brown that is very appealing.

Once stepped, it has a nice texture - thick and pleasant on the tongue. It's got good flavor for an English Breakfast, though it's still a little too much on the astringent side for me. It's earthy with a definite high note, but it falls just short of a full-bodied flavor, and I'd certainly recommend it for anyone who likes a good English Breakfast (or just likes tea on the stronger side - my husband liked it pretty well).

Whether you plan on purchasing this tea or not, I'd urge you to check out the Tantalizing Tea web site. Not only do that have some really nice teas on offer, their tea ware catalog is superb!

Until next week, happy sipping....

Ice It, Baby!

It's finally summer, and while I'm not a huge fan of overly hot temperatures, I am a fan of iced tea. No sugar, please, and made with good quality loose leaves whenever possible. I haven't ordered iced tea in a restaurant for ages, simply because...well, that is *not* real iced tea.

Excuse me, my tea snob side is showing again...

I do like sun tea, but haven't made it in a long time simply due to the time it takes. My normal method for iced tea is to brew up a pot just as I normally would, with maybe half to one teaspoon more leaves than normal. I fill a tempered glass pitcher with ice, and then pour the hot tea over it, swirling it around so it cools rapidly. That's it. No fuss, no muss, and it's always fabulous.

This week I've been drinking Assam Melody from Adagio over ice, pictured above - and it makes a really great glass because it's naturally a little sweeter than, say, a Ceylon tea would be. It's very rich and full-flavored, and still very refreshing.

Another tea I've been drinking iced is Perfectly Passionate from Teas, Etc - a black tea from Sri Lanka mixed with marigold petals that somehow manages to have a very fruity, almost mango-like taste. It's excellent...and the flavor is enhanced when it's chilled, in my opinion.

And of course, if you don't want the caffeine, do try iced Rooibos. I haven't made any yet this year, but it's quite a treat - very naturally sweet, and if you use the fruity flavors, very much like a dessert cocktail of sorts. More on that later when I've made a few batches.


Are you icing your tea this summer? What are your favorite leaves/flavors to chill?

Pure Matcha Black

Amount used: ½ tsp

Water: Tap water, 180 degrees

Teaware: Big ceramic cup & saucer

Ordered from: Pure Matcha

I was updating my status on Steepster last week when I saw a review of Pure Matcha Green go by. The Matcha I had here was old and not really tasting all that fresh, so I was looking for another company to try. Then when I read that Pure Matcha sold not only green, but black and rooibos matcha as well, I was very intrigued, and ordered a set right then and there.

Setting aside the fact that I had issues brewing this at first due to water temperature problems (brewer error), I really like this tea. It’s a blend of Assam and Darjeeling, and while it’s got a dryer mouthfeel than I normally prefer, it’s naturally sweet when brewed and drank at a cool temperature. Too hot and it goes bitter pretty quickly, but that’s true of all matcha. I normally prefer our hard tap water to filtered, but I may try filtered water next time with this to see if it smooths out a little.

It’s got a nice kick of caffeine to it, and a sort of tangy feel on the tongue. One cup wakes me right up, and it’s quickly becoming my “go to” tea on weekend mornings when I’m too lazy to brew a pot of leaves, but don’t want to turn to soda just yet. Because the water really does need to be pretty cool, it takes no time at all to whisk up a cup.

One other thing – this tea doesn’t foam up like green matcha (or I haven’t been able to get it too over the several times I’ve made it). Not that that’s important, just an interesting side-note.

Normally I would have used my matcha bowl for this, but I wanted to show the color, and my matcha bowl is black. Good excuse to buy a new matcha bowl, eh?

I don’t drink coffee at all, so I can’t compare this to expresso (except to say it smells a lot better). If you’re looking for a good wake-me-up tea though, do try this. I’m happy I did!

On Tap Recently

I know - I committed to posting once a week, then walked away for two. Bad blogger. Bad Twitterer. I apologize. I'll do better.

But aside from the fact that this is the busiest season of the year for me (both at work and at home), I've also been in a bit of a tea-drinking rut, having the same cups over and over and over just because it's easy and familiar in a hectic time.

On and off again, I've been drinking:

Keemuns from both Adagio & Teas, Etc. I do so love Keemun.

Yunnan Noir & Black Pearls from Adagio (strong, wake-me-up tea)

Assam Melody from Adagion - because sometimes, you just want that malty raisin flavor.

Lapsang Souchong from Adagio - the last dregs of my big canister, sadly. I must order more soon...'tis the season for smoky tea!

Fall Decadence from The NecessiTeas - I just can't get over the caramel/orange/cranberry blend. It's odd, and oddly inviting...as well as very warming in the snowy cold weather we've been having.

Tropical Green, also from The NecessiTeas - smells like Juicy Fruit, and we drank it over ice for dinner one night. Very yummy stuff, that.

Raspberry Tart from Teas, Etc. - in my cup today.

I've been thinking about my puerh cabinet lately. I haven't done a puerh tasting in quite awhile, and every time I open the cabinet to get a teapot out or put one back, the most wonderful earthy scent comes wafting out into the room. I'm well aware that my environment here in arid Montana isn't optimal (or even good) for aging puerh, but even if it's just sitting there, that lovely aroma calls to me every time I open the door.

I'm certainly no gongfu brewing expert, but when I do get out the yixing ware and brew up several cups of puerh, it's a very centering experience. Perhaps I'll make some time next week for a session in the midst of the last minute Halloween party prep chaos.

Notes on Chai

This week, I've been sampling Adagio's new Chai teas. The first thing I have to say about them is - don't expect to drink them in a traditional manner. None of them are strong enough to stand up with milk and honey, sadly. This leaves me still "wanting" the perfect, non-bagged chai. I'm afraid I'm not going to find it though. I'll note my favorite chai to date at the end of the post (teaser, no?).

Here are my basic impressions of the Adagio chai's I tried (sans milk & honey after I figured out they couldn't handle it):

Masala Chai - Good flavor, naturally sweet with cinnamon & cloves. Just a basic, average spiced tea.

Spiced Apple Chai - One of my favorites out of the bunch...the addition of apples made it more like tea's version of apple cider. I really liked it quite a bit, and with a pinch of sugar, it could easily substitute for apple cider.

Thai Chai - The spiciest of the bunch, I think, and my other favorite of this group. Very tangy, and has a lot of character. I'll keep this on hand - it will be great on cold winter days

Chocolate Chai - Maybe it's just me, but I don't see the point. The chocolate does smooth out the blend (much like when you add chocolate to chili), and adds a rich component, but it's not "chocolatey" as per say (which I think would be odd anyway).

There's a Vanilla Rooibos Chai too that I haven't tried yet - teas without caffiene tend to be put on the backburner around here until I'm in the mood for a cup late at night (and not too lazy to make one). It sure smells good though.

So now it's confession time - a secret that will make fellow tea snobs cringe with shock and horror. My favorite Chai of all time so far?

Stash Chai Spice Tea

I know! I'd actually forgotten about this until I rooted around in my neglected tea chest the other day, and found a bag. Yes, a *bag*. Stash is one of the first companies I ever bought tea from. We don't have much in the grocery stores here, so I'd order it online. That's way back when I started drinking tea, of course, back when teabags were really all I knew about. And I still have quite a few Stash bags in my tea chest, languishing under the weight of my loose tea tins now.

Seriously though? Stash Chai is strong, spicy, and it was heaven the first time I brewed up a big mug with milk & honey. Cinnamon roll in a cup, I call it, and I've been looking for a loose tea equivalent ever since. I still haven't found one. But I'll keep looking, tea snob that I am.

Organic Mountain High Chai from two leaves and a bud

Measure: 1 tea sachet to 12 oz. water
Steeped: 4 min. @boiling
Teaware: metal electric kettle, travel mug

The first thing I noticed when I opened this package was the very small amount of tea in the bag. It didn’t seem like enough…maybe a scant teaspoon? And considering there were larger bits of what looked like spices (cinnamon & cardamom), I was worried about this black tea’s ability to caffeinate me properly for the morning. But it smelled divine, very pleasantly of ginger and cinnamon, so I took the chance and brewed it up.

The package says three minutes, but I like strong chai, so I brewed it four. The aroma coming off the cup as it brewed was very eye-opening, and I couldn’t wait to get my first taste. I took a little out before adding about a teaspoon of sugar (I’m out of honey) and a splash of milk.

The plain brew is mildly spicy, but otherwise pretty average for a chai. The leaves expanded nicely in the sachet, but unfortunately, when mixed with sugar & milk the tea just can’t really handle the additions, and the cinnamon is the only flavor that comes through (subtly). Since the whole point of chai is the milk and honey, that presents a bit of a problem, for me anyways.

If you like subtle chai, or want one to drink without the traditional blending, try this one. If like me you prefer stronger stuff for that “cinnamon roll in a cup” experience, you’ll probably want to keep looking.

Chai Reviews, and Interviews

Last week was a super-busy week...sorry for the lack of posts. And as you can see, I didn't get my review done for today either. I know, slacker!

I've also been slacking on setting up interviews, which really is just lazy on my part. Those three companies to the left that expressed possible interest have still not returned their interview questions - I'm sure they're either busy, or annoyed that I post negative as well as positive reviews, or both. In any case, I'll get some emails sent out to tea bloggers, and see what we can come up with for next week. I'd really like to host some interviews with authors of tea books too, but I need to read the books first. I'll get to them eventually - I think they'll be most interesting. Have anyone you'd like to see an interview with? Or questions you'd like to see answered? Leave me a comment or email me. I'm always open to suggestions.

I have a lot of chai samples right now - all the new ones from Adagio (thank you, Adagio for finally selling chai!), and one from two leaves and a bud. This week, we'll do the Masala Chai's starting tomorrow. And I'm throwing an extra review in on Weds. to make up for the lack of interview. We'll look at Adagio's new Black Dragon Pearls, which are rather intimidating, but way cool (and tasty) too.

Stick around - lots of good stuff to come!

Organic Darjeeling from two leaves and a bud

Measure: 1 teabag to 12 oz. tea
Steeped: 4 ½ minutes @boiling
Teaware: Travel mug

Rarely do I find a Darjeeling to rave about – my taste buds are just not in line with most first flushes that typically tickle the average palate. I generally prefer the second flush flavors, slightly less delicate and more “earthy”. The company doesn’t mention on their web site which flush this is, unfortunately.

The leaves were all still intact in their mesh sachet, and as you can see, I cut the bag open to examine the leaves after the tea was steeped. There’s plenty of room in the bag for the leaves to unfurl, and it looks pretty much like any other quality Darjeeling I’ve had. The scent of this brew is just phenomenal as well – very fruity and light.

The flavor…ah, the flavor. It actually starts off peppery and a little earthy, with a definite zing on the tip of the tongue. Light floral notes and signature muscatel roll easily over the palate on a medium thick brew that is quite pleasing. It finishes with a slightly astringent quality, the fruity flavor lingering well after the liquor is gone.

It’s a fabulous tea – a rare and surprising find in a bagged tea. Go order some…you won’t regret it.

Review: Thai Tea Blend from Teavana

Measure: 1 tsp. to 12 oz. boiling water
Steeped: 4 min.
Teaware: Travel mug & stainless steel steeping basket

The scent of this tea in the package is remarkably like that of cherry cough syrup – the flavor doctors seem to think everyone will like, and no one really does. So I had my doubts about this after opening the package. But who could resist trying a blend of black tea, rooibos, almond and coconut pieces? Intriguing, to say the least.

The resulting liquor still smells a little like cherry cough syrup, but there’s a comforting caramel and coconut aroma as well. But when that first sip washes over the palate, all thoughts of medicinal remedies disappear into a world of complex flavors.

The cherry flavor is still there, though I’m not sure how. The black tea is slightly astringent, and leaves a dry, cooling aftertaste in the throat. The coconut and caramel flavors mingle together for sweetness and a very smooth texture, with the almond flavor coming in almost as an afterthought left on the tongue. There’s even a slight hint of peppery flavor in the brew that gives the tea a cooling, tingling property.

It’s an excellent blend – well crafted and ultimately pleasing on many levels. If you’re looking for something different, I highly recommend giving this Thai Tea Blend a try.

Organic Assam from two leaves and a bud

Measure: 1 tea bag (approx. 1 tsp) to 12 oz. boiling water.
Steeped: 4 minutes
Teaware: Travel mug

Bess from two leaves and a bud (I have to apologize for not capitalizing the company name – the company doesn’t use capital letters for their name, which I find annoying), was kind enough to send me samples of their tea sachets to try. I haven’t used tea bags in a long time, so I was a little skeptical when I saw the box of tea bags she sent. After a closer look, I was impressed to see actual tea leaves in the little pyramid sachets, rather than just tea dust and fannings.

I decided to start with the Organic Assam because I’m predominantly a black tea drinker, and love to start my day with something bold and malty. Some of the leaves in the sachet had been crushed, which is to be expected with soft packaging. I’m assuming the boxes these normally come in would protect the leaves better. The scent of the sachet when I took it out of the package was light, but definitely distinguishable as an assam.The flavor of the brewed tea was lighter than I expected, but I realized that was partially my error. When I’m making loose tea, my teaspoons are “heaping”, whereas the amount in the bag was a normal teaspoon. I should have brewed it for the full 5 minutes rather than my normal 4. The second thing is, in my experience, organic teas do typically have a lighter flavor (teas notably marked as “organic”, anyway).

Aside from the introverted tendencies, the tea does have good flavor. It’s unassuming, quietly malty, with a good pepper front and a slightly astringent finish. There’s nothing really complex or interesting about it, but it’s certainly better than your average supermarket tea, and definitely an option for travel or rushed mornings.

I’ll be interested to see how the rest of the sachets from this company measure up, and I look forward to trying their loose tea as well.

Masala Chai from Teavana

Scent in package: strong & spicy, with cinnamon and cardamom
Ratio: 1 ½ tsp to 10oz water
Steeped: 5 min. @ boiling

I love chai – the stronger the better. I’ve been on the lookout for awhile now for a strong, spicy tea that can still maintain its boldness when faced with the obligatory milk and sugar. This comes close, but it could be stronger yet.

Granted, I brewed this in a typically lazy style, but who has time to steep tea for hours before work in the morning? In my opinion, a good chai blend needs to be able to deliver a strong “wake-up” message with little time investment, at least here in the states.

All that said, I do really enjoy this blend. It’s spicy, with a nice peppery aftertaste. The tea itself is bold, and doesn’t let the spices completely cover the “tea” flavor. Cinnamon & cardamom are enhanced with sugar and everything is smoothed over and blended nicely with just a hint of milk. A delicious cup that would be a good start for the average tea drinker trying chai for the first time.

Rose Marzipan Delight from Teavana

Scent in package: Cloyingly sweet, roses, sugar, and vanilla
Ratio: 1 tsp. to 10oz. water
Steeped: 5 min. @ boiling

Ironically, this tea blend reminds me of Art of Tea’s Caramel Pear. The two teas are absolutely nothing alike, but I can’t stand the smell of either, though I like the flavor. What are the odds?

When opening the package, trust me – do *not* inhale deeply! The scent is as strong as cheap old perfume, and sweet enough to make one gag. The strong smell of rosebuds mingling with the strong sugar/vanilla/almond is quite the odd olfactory experience, and I just can’t recommend it at all. My nose is pretty sensitive to strong smells though.

The blend itself is just gorgeous – and if it weren’t for the scent, I’d recommend it for gifts. Nicely shaped black tea leaves mixed with whole rosebuds/petals and candy pieces to very nice effect. Once you brew the leaves, the rose scent is clearly dominant, just complimented by warm sugar cookie smells – very yummy smelling.

The brew itself is very good – naturally sweet, with rose and almond flavors sharing the stage well. It’s a very nice combination, and not only perfect as a dessert tea, but also as a mid-afternoon snack. I dare say a piece of dark chocolate would only enhance the flavor. You can just barely taste the actual black tea, but it’s there if you are focused, and not bitter. The brew is medium-bodied and astringent, but not so as to be annoying. I’m tempted to try this blend on ice – I dare say it would probably be very good.

So I definitely recommend a taste of this tea – just wear a clothespin on your nose before it’s brewing!

Almond Biscotti from Teavana

Scent in package: like warm almond cookies.
Ratio: 1 tsp. to 10oz water
Steeped: 5 min. @ boiling

The point of any flavored tea is really the flavoring more than the tea. But the tea has to be good quality as well, and this blend seems to handle the balance very nicely. The dry mix is very appealing, and would make a great gift in a clear container for a wedding or other fancy occasion.

The brew is robust, and slightly cloudy (due to the flavorings?). It’s slightly spicy and warm, with the taste of almond cookie dough, a hint of vanilla coming through. It’s okay straight up, but a little sugar really rounds out the flavors and makes it a wonderful dessert tea.

This is definitely a blend I’d recommend, and I’m considering buying more to have on hand for gifts throughout the summer.