I couldn’t resist giving Plum Pear Green tea a try from the Pekoe Sip House. It’s nice to see a tea featuring these fruits. I feel as though both plum and pear don’t get enough love in the fruit-flavored options of the world. There’s plenty of peach and strawberry teas and candies, but not so many for plum or pear.
This tea did not disappoint, and even the dry leaf was fragrant with mellow plum fruit flavors. The stone-fruit taste of plum and apricot reminded me of some of my favorite oolong teas, with their trademark smooth earthy and fruity tones. The pear comes forward with the green tea taste, both a bit nutty and grassy at the same time.
This tea is best brewed while following the instructions, with cooler water and a two minute steep time. To further bring out the fruit’s nature sweetness, consider adding a touch of honey to you mug. Or give this tea a try as a cold brew and mix in a few fresh pear slices to dress it up.
This blend is juicy and fruity, against a savory green tea backdrop. There’s a lovely buttery mouthfeel and the crisp-sweet note of pear on the aftertaste. The blend isn’t too candy-like or over-flavored, but it’s also not too boring. The plum and pear are nicely balanced in the overall palette of the tea and make for a very comforting, drinkable cup.
Here’s the scoop!
Leaf Type: Green
Where to Buy: Pekoe Sip House
A gentle blend of green tea with the flavors of fresh pear and soft sweet plum.
Learn even more about this tea and tea company here!
Leaf Type: Herbal
Where to Buy: Tea Drift
This tea has just as pleasing of an aroma as it does flavor. Delightful over ice, the fruity and bright flavors are sure to tickle the tastebuds of any tea drinker. Enjoy it all day long, as it is free from caffeine.
Ingredients: Pineapple, papaya, peach, passion fruit, mango, hibiscus, cranberry and apricot.
- High in antioxidants
- Can help lower blood pressure
- Promotes relaxation
- Contains no caffeine
- Aids in digestion
Learn more about this tea here.
‘Tis the season… The cold season. The flu season. The never-enough-tissues-in-the-house season. For those days when a warm blanket, a nice bowl of chicken soup, and a comforting cup of tea are are called for it’s nice to have an herbal tea like this waiting in the cupboard.
Cranberry Immune Booster is a fruity herbal with a slightly tart bite from the hibiscus and cranberry. This actually taste more like a tropical tea. The pineapple is the main flavor while the papaya, mango, and passion fruit mix together in a delicious tropical punch flavor that I think kids of all ages would enjoy. I can smell the peach note in the dry leaf and infused tea, but I don’t taste it. The hibiscus shows up at the end of the sip. Now to be fair, I am not a big fan of hibiscus. I find that teas with hibiscus can turn into a bitter mess in a hot minute. This is especially true the closer hibiscus is to the top of the ingredient list. Thankfully it’s pretty far down on the list for this tea, so while there is some tartness it’s not too bad. Adding sugar would lessen the tart flavor, but I didn’t find that necessary here.
I am not qualified to write about the possible health benefits of this tea, so I’ll leave that for the experts. I will say that tea is always a comfort to me. When I’m feeling under the weather I appreciate a nice cup of tea even more. A caffeine free herbal tea is nothing short of a gift on those days when I need to rest so I can get better. It’s like a little hug in a cup, and who couldn’t use that now and then?
If you’re looking for an herbal tea that’s full of tropical flavors then this is a nice tea to try. It’s delicious and worth a sip whether or not you’re looking to fight off the latest cold virus of the season.
Leaf Type: White/Bloom
Where to Buy: What-Cha
A hand tied ball of silver tip white tea, possessing delicate fruity tones which become stronger with subsequent infusions. Tangy apricot notes become apparent with some subtle malt tones in latter steeps.
Learn more about this tea here.
I have to admit, the only reason I bought this tea was because it has ‘mushroom’ in the title and it intrigued me since I’m very allergic to mushrooms. Though the tea itself has little to nothing to do with mushrooms, it still felt kind of cool to get to say I was ‘having them’. #TeaOnTheEdge #ButNot2Edgy
I only bought a sample amount; two blooms. When I opened up the package I was pretty taken aback because the smell was very pungent and defined. It certainly smelled strongly of apricots but also something sort of akin to sweet and sour sauce? I wasn’t expecting that level of smell at all, though it was intriguing to say the least.
I made three 12 oz. infusions of this one over the course of a work day, making sure to take note of the differences. I certainly freaked out a few coworkers at my new job; they saw this unfurled tea bloom from a distance/in passing in my mug in the breakroom and assumed something fungal was growing in my mug and that’s because the bloom certainly wasn’t the most attractive one I’ve come across – there’s no “flower” tied into it just an arrangement of white tea leaves tethered together. Which is fine: I wasn’t drinking this tea for the aesthetics however I’ll admit I did expect the “mushroom” to tie in with the overall shape of the bloom but it certainly didn’t look like any mushroom I’ve seen.
The first infusion was a mix of sharp, lively, tangy notes of apricot and peach. Again, the intensity of the ‘tang’ reminded me a little of sweet and sour sauce. Actually, in particular I couldn’t help but think of a very particular flavour from highschool cooking class I’ve only experienced once: we made vegetarian meatballs with a “sweet and sour sauce” that used apricot jam and ketchup in the sauce and this was quite similar to my memory of that sauce. There was also a very slightly malty taste to the finish of this infusion.
The second infusion was about 50/50 malt and apricot/peach with less of the piercing tang. It was probably the smoothest infusion overall and I’d say my favourite. Finally, the third infusion was more malt than anything else with light notes of apricot and a bit of a peppery finish. I swear there were also very light cocoa notes on the top of the sip as well.
Overall, I thought this was surprisingly delightful – more so than I actually expected it would be if I’m being completely honest/transparent. What started off as a bit of a ‘gag’ purchase actually resulted in a wonderful tea session and intriguing learning experience. Also, credit where credit is due: What-Cha has done a marvelous job describing the overall flavour of this tea on their page for it. While I was taken back by the intensity of the apricot notes there’s no doubt in my mind that their flavour description was super accurate. I absolutely recommend trying this tea!
Leaf Type: Black
Where to Buy: Arum Tea
A sweet and malty flavor that jolts the taste buds, with a caramel undertone and a floral finish.
Learn more about this tea here.
I don’t think I’ve come across a black tea quite like this before. For starters, it’s appearance reminds me more of an oolong. The leaves are black/brown in colour, but they’ve been rolled into oolong-like pellets, complete with leaf stem! The scent also puts me in mind of a dark roasted oolong – it’s rich and kind of earthy, with a metallic tang. I guess these characteristics could describe a black tea too, but I personally associate them a lot more with darker oolongs, as I do the leaf preparation. Still – we shall see! I used 1 tsp of leaf for my cup, and gave it 3.5 minutes in boiling water. The liquor is a medium golden-brown, so I made no additions.
It might look like an oolong, but it certainly doesn’t taste like one! It’s actually a mildly malty, delicately sweet tasting tea, with strong stone-fruit notes. I’m picking up apricot mostly, followed by a mild plum flavour towards the end of the sip. It’s incredibly juicy-tasting, almost as if it were infused with fruit juice rather than just being tea. It’s not, of course, and that’s what’s so incredible about it. I’ve not come across many like it previously, with the exception of Butiki’s Mi Xian Black. If you liked that one, this is definitely one to try. As it cools, I’m also picking up some bready, almost yeasty, notes. The fruitiness fades a little at this point, so it’s not as unusual as it sounds.
I really enjoyed this cup. It’s sufficiently different from other black teas to provide some much-needed variety, and the fruit notes are a particular highlight. It’s a fairly light tea, both in terms of liquor colour and body, but it’s certainly not short on the flavour front. The leaf barely unfurled on my first steep, so I imagine this one will also yield significant resteep value. Recommended!
Leaf Type: Black
Where to Buy: Harney & Sons
This beautiful estate is set off to the side, away from most other Darjeeling estates, and this discreet locale aptly suits the owners of Gielle. They do what they think is best – in particular, to use the old “Chinese” tea bushes and to make an older style First Flush Darjeeling. Our tea mentor, Bernd Wulf, helped to develop this older style back in the 1960s. It was less oxidized than the Darjeelings of that time, thus lighter and greener, yet still with enough body to handle milk and sugar. Bernd was the father of our tea supplier Marcus Wulf – a cornerstone of our Tradition of Tea that ensures you excellent tea, produced and sourced with great care over generations.
Learn more about this tea here.
I should probably say upfront that first flush Darjeeling is one of my favourite varieties of black tea, so this one is preaching to the converted with me. The dry leaf itself is a thing of beauty – light and medium green leaves, and some downy silver-white buds. They’re a little twisted, and of about 1-2cm in length. The scent is mildly grapey with hints of stone fruit. I used 1 tsp of leaf for my cup, and gave it 2.5 minutes in boiling water. The resulting liquor is a medium golden-orange.
To taste, it’s pretty much perfection. The main flavour I can discern is dried apricot – quite rich and fruity. It lingers beautifully right until the end of the sip. There’s a very light hint of muscatel grape, which develops primarily at the end of the sip and in the aftertaste, and something that’s reminding me just a little of frangipane – a sort of nutty, almondy sweetness. It pairs beautifully with the apricot. There’s the slightest touch of what I can only describe as briskness – not bitterness or astringency, but a slight sharpness that takes this tea to a whole new level. It seems to enhance the grape notes a little, cutting through the initial rich sweetness. Certainly no bad thing!
This is a fine example of a first flush Darjeeling – clean-tasting, and beautifully light and delicate. Each one I’ve tried seems to have a slightly different character, and drinking this cup has been another pleasant experience. I’d not hesitate to recommend it to Darjeeling fans.