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871 tasting notes

From the Great Canadian TTB.

This one is very similar to most of Frank’s cheesecake blends. I am getting a dark chocolate taste as well as burnt caramel. There is a very, very clight cheesecake flavour, but the tea is thick, dense and creamy, like what a bite of good cheesecake feels like in your mouth.

I am not necessarily getting turtles, but I am getting the chocolate and caramel. I am not getting much in the way of nuttiness. I think this blend could very easily be morphed into a chocolate salted caramel tea.

I added about 3 pieces of rock sugar.

Preparation

205 °F / 96 °C 2 min, 30 sec

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I am a lifetime tea lover.

I did foray into the world of coffee for a period of time, but I returned to my true love. I still, however, enjoy a good cup of java.

My all time favorite tea is Earl Grey, which I drink every morning, the stronger the bergamot the better. I definitely prefer natural oil of bergamot to artificial flavouring.

I mostly like black and dark oolong teas. My current favs are Fujian blacks, Keemun and Assams, and Wuyi oolongs. I gravitate towards anything with lychee in it. I also drink a lot of herbal blends but am wary of hibiscus. I do not favour mate, or pu’erh tea, although I have found a few blends that I like. (I so badly want to like straight pu’erh tea but it all tastes gross to me. I keep trying though). Rooibos, green and white teas fall somewhere in the middle. I find myself gravitating towards heavily roasted oolongs and teas from Paris/France based companies.

I love iced teas and cold brews.

My current tea goal is to make the perfect cup of chai from scratch – almost there…I think.

I am in love with the whole experience of tea.