 The other day, I talked about Big Mug Teas. But really, I find that just about every tea has a style of drinking that suits it best. Some are best with long steeps in mugs. Some, short steeps in oriental style cups. Others just won’t feel right unless served in your finest bone china.
Today’s tea is an interesting one, because I swear to you, it is best served in a clear vessel. It will do fine in plain mugs as well taste-wise, don’t get me wrong, but it has a visual element to it. This is a tea that I will never ever ever drink out of an opaque travel mug, because I would miss the visual element, which is part of the enjoyment and wonder of the tea itself.
As it is, I would brew it in a clear teapot, like on should use for flowering teas, if I had one. As it is, I don’t, so I try to make the most of it in-cup as I can.
What makes this tea so special you ask? Well, the short version is that it sparkles. Tiny specks of glitter appear to be floating in the tea, making for a beautiful sight, especially when looked at directly under a source of light. Yes, this tea is absolutely perfect for those who like a little bling, those who enjoy a bit of magic and whimsy in their food and drink, and Twilight fans alike (but only perhaps if you’re Team Edward).
Myself? I fall closest to the whimsical side of things if had to choose. In any case, having the beautiful visual element makes my day.
That being said, on with the review.
Day 6: Glitter & Gold by DAVIDsTEA
Ingredients: Chinese black tea, sugar crystals, gold sugar balls, vanilla, orange peel, cloves, natural and artificial flavouring
Steeped: 1 tbsp in my 2-cup pot with freshly boiled water.
First Cup: Brewed 5 minutes
This tea is very mild, with a vanilla aftertaste. The spices come through as well, for sure, but the overall flavour is very mild and light. I wonder if it might do well with a longer steep time. That being said, the visual experience is AMAZING!!! I love watching all the suspended sparkles in the tea.
Second cup: Brewed about 40 minutes. Milk added.
I tried a little bit clear before I poured the cup proper with milk... no real change in flavour strength.
Usually, when I make it with milk, the top still sparkles beautifully, but I can’t seem to make it do so this time. That being said, the milk goes quite well with the vanilla. The spices still seem underdeveloped, but I’m enjoying the sweetness of the tea as a whole.
Third cup: Resteep. Brewed for around 30 minutes.
There is a mild substance to the flavour... a sweet, vanilla, spiced somethingness. It’s still very weak, and I wish it was stronger, but it’s still good. Also, the tea is just as visually interesting as it was on the first cup. Seriously, I love these sparkles.
Fourth cup: Same resteep. Brewed for around an hour. Added milk.
The sweetness and slight spiced-ness are still coming through as I sip. I wish I’d left the milk out though I preferred it without milk, I think. Plus, it’s still not as sparkly with the milk as usually is still. Perhaps I put in less gold sugar balls somehow or something? That being said, I let the last half the cup cool while I ate lunch... the sweetness and slight mulled/spiced-ness was nice after my meal.
Overall impression: A little lighter in flavour than I like, but still quite nice. For those of you who have tried Bigalow’s Constant Comment before, it’s like that tea with vanilla and sparkles added to it. Seriously, though, I might have to pick up a large amount of this tea just to watch it glitter. I love it!
My rating: 83. A-. I may have rated it lower for taste alone, but the visual element is A+++++ so I have to balance them out a bit.
 When I was little, I didn’t like tea very much. I was pretty much anti- any hot beverage that wasn’t chocolate or apple based. However, I grew, my taste buds developed, and by the time I reached my early double digits, I was an avid tea drinker.
However, it took a lot longer than that for me to develop a taste for Earl Grey.
Back then, it was my father’s favourite tea. It still is among his favourites, though it seems to have been beaten out by jasmine green tea, judging by the sheer number of varieties of the stuff sitting in our cupboard. I tried it with him a few times, and couldn’t quite stand the bergamot.
Again, time passed. Another decade, actually. And in my early 20s, I rediscovered Earl Grey. This time, however, I found I did enjoy it. However, I still find it finicky at times. It needs to be brewed just right, or else be a brew that can stand up to a lot. I prefer the latter, myself.
One of the interesting things about Earl Grey is how it sides toward the delicate on the flavour scale. After yesterday’s bold Big Cup tea, it was a nice change of pace to find an Earl Grey blend in my advent tin for today.
Day 5: Cream of Earl Grey by DAVIDsTEA
Ingredients: Black tea, cornflowers. With natural vanilla and bergamot flavouring.
Steeped: 1 tbsp in my 2-cup pot with freshly boiled water
First Cup: Steeped 4-4.5 minutes
Ok. Apparently this tea requires a very low steeping time. While the package says 3-5 minutes, this already feels a bit overdone. Rather than coming off creamy, it seems rather flowery and a little bitter for it. Going to try it with milk and see how that goes
Second cup: Same steep. Steeped 25-30 minutes, added milk
Yes, it tastes a whole lot better with milk. This isn’t surprising for various reasons. First, milk is generally wonderful at cutting through bitterness in oversteeped tea. Second, I find teas with vanilla pretty much always taste better with milk to add to their creaminess. I’m sure there are exceptions, but I don’t think I’ve met them yet.
Third cup: Same steep. Steeped 30-35 minutes, added milk and honey.
Oddly, I don’t think the honey makes much of a difference to the flavour. However, I’m sure that it is the perfect compliment if added sweetness is necessary, as its floweriness matches well with the cornflowers in the tea itself.
Fourth cup: Resteep. Steeped 5 minutes. Clear.
Flavours no longer bitter, but very muted. Drinkable but delicate. I can taste the vanilla and get its smoothness more now.
Fifth cup: Same resteep, 25 or so minutes.
Flavour a little stronger now. Finally a cup that tastes more or less like I like my earl greys. Could still do with being a little stronger, but not bad at all. We’ll see how the last of this steep is.
Sixth cup: Same resteep, 40-60 minutes (I lost track)
Not bad. Tried adding honey after a few sips to see if it would brighten the flavour, but somehow it ended up hindering it instead. Worked better with the milk.
Overall impression: There are some earl grey blends that I love, and some that I don’t. This, unfortunately, is closer to the latter end of the spectrum. It wasn’t bad by any means, and I may change my mind after steeping it for a lower time, but right now... it’s off my list of Best Earl Greys Ever.
My rating: 71%. B- It was going to be a C+ based on the original steep, but the further resteeps gave it a bit of a reprieve. Judging by other reviews, I do think I may change my rating after trying it with a lower initial steep time. However, I’ve had this and a few similar teas before, and haven’t quite found them to be my thing, so it could also be that. I generally prefer a more basic earl grey or a fruity play on the classic overall.
 There are some teas, especially black teas, with a strong, rich flavour. In my experience thus far, they tend to be caramel-y back teas, though strong-brewed straight black also qualifies. These are teas that taste best with milk, and maybe a little sugar or honey as well. Something about having a robust tea like this in a big mug... somehow makes the tea. They just... don’t fit with the delicate nature of a teacup, and even a regular mug seems a mismatch. But in a big mug, like, the kind with a thick edge that can easily hold two regular cups of tea? They absolutely thrive.
You can tell what these big mug teas are at first sip. They’re strong, robust and heady. They’ve got a bold flavour and require a bold vessel to carry them in order to feel complete, just like they need the creaminess of the milk and perhaps a hint of sweetness just to round out the flavour and make it into something extraordinary. These teas aren’t ruined by the additions like their daintier cousins. No. They’re enhanced by them, and become magnificent -- truly their own.
They especially go well with hot cinnamon buns, but unfortunately I’m lacking at these in the time. Oh well.
However, as you’ll notice, I discovered while drinking my tea today, that it was a big mug tea. The log actually goes through my discovery of the fact, so bear with me if it seems repetitive. I thought of putting this bit at the bottom, but I figured I’d be best explaining myself up front rather than after, plus it adds a sense of consistency to my writing.
With that said, let’s get to the tea!
Day 4: Salted Caramel by DAVIDsTEA
Ingredients:
Brewed: 1tbsp in my 2-cup pot
First cup: Brewed 5 minutes
Before I even brewed the tea, I had a smell of it, it was very rich and heady. This scent certainy comes through in the tea’s brewed flavour as well. It’s very rich, musky, and, actually, a bit salty and bitter, even though it was only brewed for 5 minutes (with a 4-7 minute brewing rec commendation). I’ve got a feeling that this would taste better with milk. Actually... it may taste best as a big mug tea. I’ll have to try that sometime....
Second cup: same steep, brewed for around 40 minutes. Milk and honey added.
While I’m sure it’s oversteeped by now, it’s not bad with the milk and honey. Still rather strong in flavour, though it’s mainly up front. There’s a musky aftertaste, but the strength is mainly right upon the tea hitting my mouth. And I still definitely think this tea would work best in a big mug.
3rd cup -- resteep, brewed for 30-40 minutes and poured into BIG MUG with milk
Yes, this is DEFINITELY a big mug tea. And, ok, I kind of forgot I was making this, but with the milk, and the fact that it’s a second steep, it doesn’t taste overdone at all. If anything, I wish the flavour was a little stronger. Still, quite good, and still very musky. A decent second steep for sure, and definitely worth the big mug.
4th cup -- re-resteep, brewed for around 30 minutes again, and again taken in BIG MUG with milk
Weaker, more delicate, but still a passable big mug tea.
My overall impression: Bold. Heady. Musty. In almost all the right ways. The flavour combination isn’t quite my favourite, but it’s still quite decent. I think I’d prefer something a little sweeter and less salty. Still, a decent cup of tea.
My rating: 79%. Again. A decent cuppa, good and solid. But it’s not... quite to my tastes. It’s a good big mug tea, that’s for sure, but I’ve had better. So it stays off my to-stock list and my A list, but it remains a solid choice overall, for sure.
 After the high caffeine of yesterday, it’s nice to see that today’s is a rooibos. Of course, it’s interesting to note that with these two, we manage to hit both of the most common (to my knowledge) replacements for Camellia sinensis (the tea plant) in tea. But then, that may just be me being a dork. Today’s also a chai, which is a lovely treat. My mom and I both happen to love chai teas, actually, though we both enjoy them differently, and neither of us partake in it the way that it’s traditionally meant to be made. The traditional way: brewed in milk on the stove, and with sugar/other sweetness added. My way: brewed like normal tea, with milk and sugar added. My mom’s way: brewed like normal tea, served clear Really, there’s nothing wrong with any of these methods in my opinion. Or, for that matter, liking it with milk or sweetness but not the other. Or brewing it in apple cider or another beverage for that matter. It just goes to show that any tea can be enjoyed many ways, and you really do need to experiment to find what works for you. And now, the tea. Day 3: Coco Chai Rooibos (rooibos) by DAVIDsTEAIngredients; Rooibos, coconut, cinnamon, ginger root, cardamom, cloves, pink peppercorns. Brewed: 1 tbsp of tea brewed loose in 2-cup pot with freshly boiled water. First cup: Steeped 5 minutes The cinnamon is the strongest note, with the various spices also rounding out the flavour. I don’t notice the coconut as much (it’s there, but not one of the major notes I’m noticing), but as I’m not a huge fan of it anyway so that’s just as well by me. I can tell that this would taste better with milk and sugar (the way that chai is really supposed to be enjoyed) but it’s not a bad cup on its own either. Second cup: Same steep, around 25 minutes. Milk and 1 tsp sugar added. Definitely better with the milk and sugar -- more rounded out. The sweetness balances out the spice blend wonderfully. Third cup: Same steep, around 35 minutes. Milk and Sugar added. Ok, this is more of a half-cup. (The pot makes 2 cups clear, 3 with milk.) Cooled down a bit as well. The spices are very strong. Not off-putting, but strong, nonetheless. Makes me wonder how this would work if used to spice some sweet cider.... I bet that would be good. I may have to try it sometime. The spices definitely leave an aftertaste, but thankfully not a bad one. I suppose it more speaks to just how strong the spices were in the first place. Fourth cup: Resteeped. Milk and sugar added. Steeped for around 10 minutes. The spices are still coming through very strongly, and I can taste the coconut more, I think. The second half of the resteep went to my mother, who quite enjoyed it. I also did a third steep. In general, it wasn’t bad, but the flavours were starting to mellow -- the spices were starting to lose their power, and it needed to be clear to really be enjoyable. My overall impression: Not the best chai that I’ve ever drank, but certainly not bad either. I know my mom likes this one quite a bit as well -- she enjoys a good cup of chai and can’t drink much caffeine, so it’s perfect for her. Myself... I’d probably go with a different one if given the chance, so it wouldn’t be a staple for me, but I’m glad it’s there as it’s a solid non-caffeinated backup. My rating: 79% B+. Definitely a good, solid tea. Not quite at the A level, but enjoyable nonetheless.
 Ok. I’ll admit it. I didn’t get enough sleep last night. It wasn’t my [conscious] fault though, I swear! My dream came to a natural ending point and I awoke… an hour and a half before I wanted to. Ugh. And, despite tossing and turning for a good while, by the time I actually was ready to sleep again, I had to get up and get ready for the day. So imagine, if you will, me opening up my advent calendar to find the perfect tea awaiting to help me get through the day! It’s like those little elves making the advent calendars in their workshop already knew what kind of day I’d be having, and what sort of tea could get me through it! Chocolate Rocket, you see, is a maté blend, and therefore very high in caffeine (if I’m not mistaken, it’s on par with coffee when brewed). While I don’t actually notice that much of an effect from caffeine, it still mentally does me good to think that I’m helping myself along, so there we go. I should also say before starting that this is not a new tea to me at all. In fact, it’s one of my staples. I actually took tea from my tin, rather than the mini one in the calendar so I could save it for travel. (All you need is a mini tin, a teabag, a hot/boiling water source, and something to help get the tea into the bags, and you’re golden! I speak from experience!) But I digress. Day 1: Chocolate Rocket (maté) by DAVIDsTEA Ingredients: Roasted Yerba maté (Brasil), cocoa, almonds, roasted chicory root, raspberries, natural and artificial flavouring Brewed: 1.5 tsp put in tea bag. Brewed in-cup with water left for a minute or two after boiling. First cup: Brewed for around 4.5 minutes Well, this is odd. I’m used to this tea oversteeping and becoming too strong, hence my decision to brew it in-cup. However, I seem to have had the opposite problem today: it’s not as strong as it should be at all. This is, however, the appropriate amount of tea for the amount of water I’m using. Perhaps I should have let it brew longer or else put in a bit more tea. Second cup: Resteeped for 10-15 minutes Still not as strong as I’d like, but not horrible. I can taste everything, it’s just… not as strong as I’d like it. That being said, I’m still terribly in love with this tea’s flavour profile. Woodsy from the roasted maté and chicory root, chocolate-almond deliciousness, and then a hint of sweet-fruitiness from the raspberry. Seriously. I’m in love with this tea. Just not this steep, which is barely showing off what this tea has to offer. Third cup: Re-resteeped over dinnerWell, as a third steep, I’m not surprised that it’s echoing the flavours, though the longer steep definitely allowed some of them to come through. The woodsiness is still coming through decently, as is the hint of sweetness from the raspberry. Probably no better or worse than I’d expect a third steep to be with most teas. My overall impression: I’m disappointed by this steep. I love this tea, but I probably wouldn’t have bought it again if this was my first impression of the tea. While I liked the flavour, it was always far too weak for me, even though I tried following the manufacturer’s directions. You let me down, homemade tea bag. Next time, I’ll put in a bit of extra tea for the pot/cup, and definitely up the brewing time to the full five minutes. Hopefully it will like that plan better than it did my execution this afternoon. My rating: B- 73%. I love the flavour, but it was far too weak to get the proper taste. My overall rating for this tea: Closer to high 80s or low 90s. I’m going to say 89 for argument’s sake, but I reserve the right to alter this after I have a proper cup of this again.
 Hello and welcome to my first day of tea blogging! (You may insert a fanfare here if you like. I know that I am, in my head.) Why start a tea blog on December 1st you might ask. Why not start the day I thought of it, or else wait for January first? Well, the answer is simple, my friends: the DAVIDsTEA advent calendar. It’s managed to sell out for the second year in a row (out of two years of making the things at all, to my knowledge), and also for the second year in a row, I have been one of the many happy tea-lovers to get my hands on one of these beauties. So, for these first 24 days, I plan to make my way through this advent calendar. After that, a world of tea in my... far too full tea-cupboard and top of bookshelf awaits, as well as the seemingly infinite amount of tea in production around the world. My hope is that by the end of 1001 days I will have sampled a nice cross-section, and have shared my discoveries with you. Amusingly, for the beginning of this journey, we’re starting with an alcohol-inspired tea with which to toast the beginning. That being said, I’m not much of an alcohol fan at all. I cook more with alcohol than I drink it, and my idea of a good drink is a bit of Irish cream in my tea. No really, that’s pretty much the extent of my alcohol intake (though the very rare exception may be made). As such, I don’t have a point of reference on this front, but will still be glad to talk about the tea as I find it. If you’re looking for someone who can compare it to the beverage to which it gave its name... I suggest looking at some other Steepster reviews. Day 1: Buttered Rum (black) by DAVIDsTEAIngredients: Organic: Black tea, coconut flakes, vanilla beans, cornflower petals. With organic and natural flavouring*. Brewed: 1 tbsp of tea brewed loose in 2-cup pot with freshly boiled water. First cup: Brewed for 5 minutes The flavour has a bit of a dry quality to it, I think it’s between the coconut flakes and the vanilla... though I think (in mentally comparing it to DAVIDsTEA’s old Irish Cream tea) I can pick out the flavour (or at least the astringency) of the cornflowers. Second cup: Same steep, approx 25 minutes brewed. The flavours are stronger, though it doesn’t seem bitter-oversteeped. That being said I added milk to it after a few sips anyway. The addition gave it a rather smooth quality, and definitely brought out the butter part of the “buttered rum”. Third cup: Resteep (a few hours later), approx 10 minutes brewed Tastes rather watered down. Drinkable, but not something I’d really go after. So, more of a one-steep wonder. (I may try adding a black teabag to the resteep next time and see if that adds enough body while still letting a hint of flavour come through....) Fourth cup: Same resteep, longer brewing time Flavour stronger now (thankfully), but still not quite right with me. Still a little astringent, and coconut seems very predominant. My overall impression: Not bad. Not great -- I prefer teas that can steep better the second time, and while the flavour certainly wasn’t unappealing, it wasn’t something I would go out of my way for either. This isn’t surprising though, I’m generally not one for coconut when given the choice, or alcoholic beverages for that matter (though as with everything, there are exceptions....) I’ve also heard that this goes really well with some sugar. I’ll try that again, and may adjust my ratings/feelings if I find it better that way. But still, not bad overall. My rating: B- 72%. Certainly passable, but not something I’d go out of my way for. May be far better enjoyed by a more rum-loving audience than I.
 The challenge: 1001 days, 1001 types of tea.
We're starting December 1st. Stay tuned!!!!
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