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“Being pretty much done trying new teas means that I’m starting to think about cleaning out my cupboard a bit from all the older samples I still have lying around. This was one that had probably...” Read full tasting note
“This smells – and I mean this in the best possible way – like Pez. It has that candy/fruity sweetness. I wasn’t sure of the steeping parameters on this one, since it’s a green/black blend, but even...” Read full tasting note
“The problem with getting samples is that you want to just try them all at once. I’m trying to space out my TeaFrog samples, but…I don’t know how successful I’ll be. I’m going for two per day,...” Read full tasting note
“Not bad, it is a bit acidic for me and believe it or not a get a fruit vibe on this one. Nevertheless, a pretty good cup. I am bumping up this a few points…as it cooled the floral side of this tea...” Read full tasting note
In this fusion of India meets China, top grade Ceylon Black tea is blended with China Sencha tea and supplemented with traditional flowers of both countries, creating a taste sensation that any tea lover will adore.
Ingredients: Ceylon Black Tea, China Sencha, Jasmine Flowers, Rose Flowers, Sunflower Blossoms, Marigold Flowers
TeaFrog ships high quality tea to anywhere in North America. Founded in 2006 by Mike and Melanie, TeaFrog endeavors make quality tea accessible to more people, as well as educating the community about the benefits and the myths of tea.
I also tried this tea today. A very good and even blend of black and green tea with a hint of jasmine at the end. The aroma of the dried leaves is very plain, with a hint of fruity sweetness. The aroma of the brewed tea is fruity and sweet again. The blend of teas makes for a smooth and very good brew. The jasmine only comes in at the end of the tea as a slight afterthought.
Very good. Highly recommended.
I am finishing the last of the sample of this tea also. . .
I am really liking this. The black tea is soft and allows the delicate features of the flowers to come through. The green tea adds a nice, fresh flavor to it. It is a nicely balanced blend.
I’m easily confused. Especially when two conflicting rules butt up against each other. So blends of black and green tea definitely confuse me. Do I brew at high temps or low? Risk scalding the green to get the black to brew up fully? Or should you brew at the low temperature and risk a weak cuppa?
This meant playing with the parameters and seeing what worked best. The lower temperature brew resulted in a more fruity/floral brew while the higher temperature brought out the tea more. Both were flavorful cups that had some lovely fruity overtones. My favorite was the lower temperature brew. It had more floral and fruit notes and was definitely NOT a weak cup. Either way, it was a lovely, light brown cup that was enjoyable to drink.
Nice, flavorful, and fruity. Yum.
From http://www.itsallabouttheleaf.com/2216/tea-review-teafrog-1001-nights-2/
Yes! I can finally post notes again! Firefox wouldn’t let me for the longest time but I think I’ve got it figured out now. And in celebration: 1001 Nights tea! This is definitely my favourite of the teas I got in the sample pack – light and floral, but not overly acidic, and strong enough to stand up to some milk. Definitely reordering!
The name alone is enough to make me interested. :)
How do you brew a black-green blend? They baffle me!
Usually go for median time, hot water, not quite boiling, just before boiling for a time that falls in between the times needed for the two.
I have a blend that is mostly black with some green in. I’ve tried both brewing it like I would a green and with boiling water like I would a black, and I honestly can’t tell the two apart. Mine probably has less than a fourth green leaves in it though, so it’s possible that the black tea is effectively masking any misfortune the green leaves suffer. I think the ‘correct’ way to do it is how Cinoi just said. I used to do that too in the beginning with this blend, but I’ve grown lazy and forgetful since.