556 Tasting Notes
This was one of three teas I chose to bring down with me to the desert and it’s the best of them. It’s sadly all gone (iced tea doesn’t last long). I love the creamy, artificial citrus flavours in this; it’s just like jello without all the sugar and gelatin, and the whole bothersome business of being somewhat solid. The sencha is mostly unimposing, adding just a little grassy greenness to the cup. In the dozens of time I made some up it never got close to being bitter. Once in a while I’d add some soy milk to the iced session and that usually turned out great too. If this was available again I’d probably pick some up for warmer weather.
Quick last cup of the night before going to bed and waking up early tomorrow to catch a flight down to Southern California! Cavocorax provided me a two cups worth sample and this is the last of it. I couldn’t step out the door later this afternoon without finishing my first cup; didn’t want to waste a drop.
I don’t know if I like this more than the Lemon or Lime Chiffon but one of these three is going to make my permanent stock list. The citrus here is more creamy tart than fruity, and it’s as satisfying as any late night dessert. I can’t taste the rooibos that much, either. Thanks for all the cake, Cavocorax!
Side note: Does anyone know of any good tea places in Palm Springs/Palm Desert area?
I typically have low expectations with Earl Grey because it’s usually boring, needs milk, and tastes like paint thinner. I should probably go in with a more open mind from now on because this one is proof that I’m a biased little ninny.
Detectable bergamot? Check
Detectable creaminess? Double Check
Bergamot doesn’t curdle the creaminess or milk? Check
I poured in some 1% milk and it came out cream. There are layers of creaminess, divided up by citrus tones. I want to own a huge amount of this Earl Grey. Thank you, Jackie T (please tell me where and how I can get more of this)!
At first glance, this blend reminds me of fantasy island, but it’s not as artificially sweet, is more creamy, and doesn’t get that awful bitterness that Fantasy Island tends to get.
It dry blend and the liquor both smell of tart raspberries. This comes through in the main body of the tea which tastes as close to jam as tea can get. Seeing Ceylon in the ingredients usually makes me wary but it’s a fine base here that blends right into the berry notes. The really amazing and delicious part of this tea is the smooth and creamy notes near the end of the sip. Raspberry jam and buttery cake.. Umm. I’m finding it difficult to describe how I feel about this cup of tea without resorting to profanities so I’ll just say that this probably falls in my “keeper” list.
Thank you Cavocorax for sending me some of this, and Bluebird Tea Co. for making this exist. Will be ordering more in the future.
Edit: I second steeped this for about 6 minutes and it was equally fantastic, although in a different way. The jam was cut back a lot, becoming a light spread and allowing the buttery sweetness of sponge cake to dominate the cup.
Licorice and fennel, we meet again. Another reason why to avoid stomach aches and stomach ache teas. I don’t know if this actually works, and guess I’ll never find out because my stomach is 100% right now. Not really upset about never knowing though.
There is also noticeable peppermint in this, which usually tastes creamy and sweet to me. That helps. Cardamom is another sweet ingredient. This is actually rather smooth (when it’s still hot) and not as licorice-y as I thought it would be. It has a spicy finish. Thanks for the sample, Jackie T!
1oz sipdown! This tea is a creative novelty, which is another way for me to say that I don’t quite grasp the full concept of this cup. It’s probably the potatoes. I understand the spiced apple (which is delicious), and the pairing with the very smooth green base that I have yet to try on its own (next order). Then there are potatoes, whose presence in the blend is much akin to rainbow unicorns dancing a waltz in your kitchen (with potatoes).
I like how you can tinker with this cup to get different notes out of it. Add salt for delicious potato pancakes (that was yummy), drink right away or with sugar to get apples, eat potatoes and forget about rest of tea, etc. I think my best cup of this was when I forgot about it for an hour- I could taste all of the ingredients in that session. This blend is a lot of fun and I enjoyed scooping my big servings out. I’ll miss its funky presence and comforting applesauce flavours.
Cavocorax sent me a package full of samples yesterday! As soon as I opened the envelope my kitchen took on the aroma of a cupcake shop. I’m very curious to find out which one (or ones) produced that smell.
I don’t think this one in particular contributed heavily but there’s no denying that it smells sweet too, in a fruity way. I had half the sample amount last night and am finishing the rest off this afternoon. The strainer that I used yesterday
that I haven’t yet properly cleaned smells of lychee.
I don’t usually eat dragon fruit on its own, but it’s awesome in a smoothie or milkshake. This rooibos blend probably has nothing to do with dragon fruit, except that both of them are connected to “cactus”, make me think of a (not necessarily) white centered “fruit”, and have a sweet but watery flavour (ok, that may be a lot to do with dragon fruit).
I found this to be a bit watery when steeped under five minutes. I also enjoyed the fruity, and floral notes are more when it had cooled down. If I had more of this I’d probably play around with it a bit and see if its watery body could hold up as an iced latte.
I made this up in a mug a couple of times and got bored two steeps in (too vegetal too quickly for me), but this sipdown gongfu session is turning out to be great!
The first steep is very floral, with a slightly fruity sweet finish and lingering taste (favourite oolong things). Richness is on the heavy side here too. I think I’m starting to get well acquainted with orchid notes. It’s one of the few floral notes where I go “yeah, I totally recognize this and can give it a name.”
The second an third steep are little more vegetal, like how the first two mugs of western brewing tasted. There’s still a sweetness to the finish, but the orchid notes are no longer there and it tastes like steamed greens with a very light slathering of butter or oil.
I butchered my fourth and fifth steep and I ended up combining the two together. It worked out somehow though, and the floral notes are back, alongside a zippy green note. This combo cup and the first one are my favourites so far.
I think I’ll end it there because I’m starting to feel uncommitted to this note. I still love Organic Sparrow Tongue most of all but this oolong is up there in the ranks with some of the tieguanyin oolongs I’ve tried.
Ah, I started drinking this cup quite a while ago, forgot about, and ended up finishing it off cold. The honey malt smell came off strongly from the cooled off liquid a lot more than I thought it would. In between my cup of Da Yu Ling Oolong this was like drinking sugar crystals and the lightest, smoothest beer ever. There’s a bit of that peppered-ness too that I always look for.
This is good, and since this is technically a sipdown I should steep it more than once but I’m too distracted by this: http://tonematrix.audiotool.com/
I made a union jack and a dinosaur. Easily entertained. That’s me!
Indian food may be my biggest vice. The way I eat curry you’d think there was some sort of famine on the Northwest coast, or something. I’m angry at myself..
Which is why I chose to make this as my first “tea” of the day. I was expecting it to not be pleasant. I’ve had dextox drinks before and while I can’t attest to their life changing cleaning powers I do know they can taste pretty awful. This one is actually nice, like a spiced and more delicate chamomile herbal. The ingredients do not list chamomile so it may be the dandelion? The sarsaparilla root definitely makes me think of rootbeer, which is another thing I appreciate.
I steeped the bag in a cup for ten minutes in boiling water but the result is a very mild, spiced floral concoction that I’d actually be happy to drink often. I don’t know what a Forsythia Fruit or half of the other ingredients are but I guess that’s what Google is for.
The only thing that would’ve made this herbal brew better is magic. Magic to forget about the huge container of veggie korma sitting in the fridge. Magic to ignore the fact that the whole house smells like delicious food. Curry, why are you like this? I should get out of the house for a bit and mail Cavocorax’s matcha parcel.
Thank you Jackie T for this sample!