14 Tasting Notes
This morning I drank what was left of the Vanilla Black tea that Rishi previously sent me for review in early 2012.
I thought it was utterly delicious, but then I really like the taste of vanilla.
I could definitely taste a smooth black tea beneath the vanilla. I could not, however, tell which black tea it was. I do not know if I am allowed to leave links. I apologize if not. Here is the full review I gave a few months back. http://www.examiner.com/review/tea-review-rishi-organic-vanilla-black-tea
Preparation
I will be reviewing this tea in depth on Tea Examiner, probably this weekend. The spices are very tasty, but the tea flavor was a bit weak for my personal taste. I felt myself wishing there had been a bit more tea in proportion to the flavorings.
Another thing that crosses my mind is that I have yet to taste a pumpkin spice tea that really tastes like the spices most commonly in pumpkin pie, which seems to be what the tea companies are trying to do. The primary spice in pumpkin pie is ginger, followed by cinnamon, clove then nutmeg. Pumpkin spice teas always seem heavily spiced with cinnamon with the other flavors lagging sadly behind or completely absent.
Despite this fact, however, Culinary Teas’ Pumpkin is a delicious and very drinkable tea.
Preparation
I have to confess, I was leery of trying a new botanical wellness tea, even if though it was from Rishi. I have tasted quite a few herbal blends lately that were supposedly wellness teas that tasted more like medicine than anything i wanted to drink for pleasure. I happen to think that drinking a tea for pleasure is more important than drinking it for wellness purposes.
I should have trusted Rishi. I have never had a bad tasting tea from them. The tea definitely smells and tastes herbal, but in a good way, in a herb garden in the warmth of late summer way. The peppermint was the predominant flavor, but I could also taste the other herbs. What I could not taste was the valerian root, the primary ingredient that causes this tea to be relaxing and calming. But that’s a good thing. Valerian root has an odd taste that most people find unpleasant.
You can read a full review on Tea Examiner on Examiner.com
Preparation
This tea is full of subtle flavors. I could taste a faint background taste that reminded me of cinnamon flavored cactus candy. Not exactly like it, but similar in an undefinable way. This tea changes flavors as you hold it in your mouth. The flavor is primarily the flavor of a good jade oolong, sweet without being really sweet, floral without tasting as though is were made of flowers. Incredibly delicious in a delicate way that has to be drunk slowly to be appreciated.
The color is pale gold and shimmery.
Preparation
This tea is one of the best things I have ever put into my mouth, including teas, foods, desserts, and wines. The trick is to use exactly the right amount of water (8 fluid ounces) and exactly the right amount of steeping time (5.0 minutes) to let the three key ingredients meld together then let it cool enough to hold it in your mouth. The chocolate finish is heavenly.
Preparation
I am not a lover of white teas. I prefer hearty black teas, dark and sharp with tannins. White teas tend to be too delicate for me. But Dilmah’s white Ceylon tea was an entirely different experience. It made a beautifully pale liquor that shimmered with tinges of yellow. It tasted like Ceylon tea, with the presence of tannins, but more delicate and fruity. It was the most richly flavorful white tea I have ever tasted.
Now, in the month of April, I am going to seek out and taste test more white teas. I am convinced that my white tea experience has been inadequate. It may be that I only like white Ceylon, but we shall see.
Preparation
Reminiscent of a very high quality Darjeeling, but with stronger tannins. The flavor blooms and expands in your mouth. Woodsy, oak-like scent to the dry leaf and liquor. Light like a Darjeeling or a crisp Chardonnay, but fully flavored with layers of depth in taste and aroman
