114 Tasting Notes
I liked this tea, but felt that it lacked body. I loved the vanilla and apricot undertones – maybe I should have brewed it for longer…but I felt that it was warm, inviting and comforting.
I did have this tea black with honey, and still felt that it lacked solidity and structure, but I know it’s a very popular tea and with some tweaking could be a lovely blend.
Preparation
Lovely tea, lovely flavour but sometimes it has a tendency to be over-powering or easily become bitter, however its cosy caramel and cinnamon palette can definitely be recommended. I would certainly sweeten this tea with something like honey or sugar, purely because its black base can be tart.
Don’t brew this tea for too long, 3-5 minutes and you should avoid the problems of an overly-potent black base and bitter-almond aftertaste.
Preparation
I adore this tea. It has a deep, bold, black tea base with a minty flick. I generally add honey, but I also fancy it black. It’s my steady, go-to tea when I can’t decide what to drink – it’s full-bodied like a winter evening, but light enough to never be bitter. It’s not particularly sweet, and that’s what I like about it, but the cornflowers make it smell wonderfully floral.
It’s very distinctive, a tea I can alway recognise, and I’ll never say no to a cup.
Preparation
Supposedly this is an afternoon or dessert tea, certainly robust but I tasted this tea for the first time in the middle of the day. (I’m a tea rebel without a cause.) It was lovely, very flavourful, very sweet, a relative aroma of mango and it shouldn’t be brewed for any longer than 3 minutes.
The only criticism I can add is that there seemed to be many cast-off tiny tea leaves in the bottom of my tea. I only sipped it with a smattering of honey – it would be best not to add lashings of milk to this tea.