1 Tasting Note
Recommended
Have to disagree with LiquidProust on this one, I and three co-workers smelled it and we all thought it smelled (lightly) of dill pickles—which is definitely strange and different but not an awful smell.
We brewed three cups western style, 1 minute, 2 minute, 3 minutes (starting with 3g and adding 1g to each redrew for a total of 5g).
Brewed, it tastes like it smelled, hot tea with a bit of pickle. I love pickles and all things sour so it hit the spot for me. My two coworkers also enjoyed their cups.
This is one I’d throw some in again if I were ordering something else from Yunomi but probably wouldn’t do an order just for it.
Flavors: Dill, Sour
Preparation
190 °F / 87 °C
1 min, 0 sec
3 g
8 OZ / 236 ML
I didn’t brew (or boil according to instructions) this one yet, but I don’t think it smells like pickles at all! I actually make fermented dill pickles every summer, and this is not like them.
But then I also can totally see someone associate this one with pickles. To me this one has more of a chemical smell of sorts… maybe from the paint family, not really sure. Looking forward to taste it though!
I think that LP may have been referring to japanese pickled plums.. which are these little red smooshy plum balls that pickled with a salty sour brine. I opened this package and immediately thought of them, the scent made my mouth water immediately from the scent association. hehe! I considered brewing this tonight, but settled on the Life in Teacup Hei Cha
Umeboshi? I thought they were actually apricots, but whatever… I don’t remember what they smell like unfortunately. I might need to get some to refresh my memory! :)
Umeboshis are preserved plums and good for nausea and digestion. Back in the early 70s, a high school friend and her husband studied macrobiotics with Michio Kushiin Boston and introduced me to eating an umeboshi (or a tiny spoonful of umeboshi paste) after a big, heavy meal. They are definitely an acquired taste…