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“About 3 teaspoons to a 2-cup teapot. It’s thick, as though there ought to be cocoa in it, and there’s a little sediment drifting to the bottom of the cup, as though there ought to be cocoa in it,...” Read full tasting note
“Sipdown no. 101 of the year 2014. Today it was a little on the too much side, really dense. Almost like an oil slick, really. I attribute this to the descent of the chocolate pieces to the bottom...” Read full tasting note
“Meh. This is just ok. Maybe I did not let it steep long enough but it just tasted watery and somewhat chocolate-y….” Read full tasting note
“Yeah, this hit the spot so much yesterday that I’m starting my day with it again.” Read full tasting note
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About 3 teaspoons to a 2-cup teapot. It’s thick, as though there ought to be cocoa in it, and there’s a little sediment drifting to the bottom of the cup, as though there ought to be cocoa in it, and there’s maybe a hint of chocolate, as though there ought to be cocoa in it…but mostly I’m just getting the cream. May have to doctor it with milk to see if it coaxes the chocolate out of hiding.
Sipdown no. 101 of the year 2014.
Today it was a little on the too much side, really dense. Almost like an oil slick, really.
I attribute this to the descent of the chocolate pieces to the bottom of the sample packet and their concentration there much more intensely than its blenders intended.
I had some nicer cups out of this and the bottom of the barrel experience doesn’t ruin it for me.
This concludes the sipdowns of my SpecialTeas samples, though I still have part of a tin of Rooibos Lemon Chiffon. I’ve been enjoying it in the evening, when it has been populating the mug beside my bed. Though it hasn’t aged particularly well, it is far more enjoyable than the last tisane to fill that role, Tazo’s Sweet Cinnamon Spice.
(I guess it says a lot that it’s the first thing that comes to mind whenever I hear ‘oil slick’, haha.)
Hahahaha!
Meh. This is just ok. Maybe I did not let it steep long enough but it just tasted watery and somewhat chocolate-y….
Lori, an 83 is just “meh”? You’re a tough grader! I would probably try this based on your score.
Cofftea- u r right. First, I need to change this numerical rating- it was a mistake :)!! ALso, I need to establish a range of my numerical ratings like 90-100 means XXX, 80-90 means XX. I just sort of make it up as I go along…
wow is this chocolaty! its a dark murky tea but the amount is chocolate pieces in the dry leaves is like looking into a bag of trail mix. the dry leaves smell like baking chocolate! the wet leaves dont really smell all that interesting. with this unsweetened it tastes like bittersweet drinking chocolate mixed with tea. i dont get a cream taste. i prefer milk chocolate so im not sipping this as fast as i thought i would. ill finish my sample but i dont hink i will be ordering more
Sounds like the cocoa is a bit shy!
Or obstinate, like Lucky, my mother-in-law’s bad-tempered cat. (I almost wrote “bad-tempered mother-in-law’s cat.” Nothing like a misplaced modifier. Oops!)
Creamy-tasting tea doesn’t sound too bad!
It’s very similar to Adagio’s Cream … but if that’s what you’re wanting, go with Adagio.
Did you add any sugar to the cup? I have found that this helps lure the flavors out of hiding.
I never think of adding sugar since I’m not a habitual sweetener. You’re right. That probably would have helped.
Just a little sugar (or other sweetener such as honey or agave nectar, artificial sweeteners like splenda don’t really do the trick) usually encourage a flavored tea’s flavoring to come out and play… and you don’t really even need a lot of it. I’ve often used the analogy that it’s like salt with food, a little bit of salt when you’re cooking doesn’t really make the food taste salty, it just helps the food taste like itself. This is the case with sugar in tea. A little bit, and it doesn’t taste overly sweet, it just helps the flavors come out.