612 Tasting Notes
I tried this warm and it was tasty, but then I
forgot about it let it cool down for a few hours and now it’s even better! Like pineapple Koala March.
(you know, these: http://www.posharpstore.com/images/thumbs/0006330_600.jpg).
Ok, maybe the fruit was less artificial when it was warm, and I could actually taste the intermingling of mango and papaya where only pineapple remains now, but the cold brew booked me tickets and flew me to a Hawaiian ABC location!
I may be going a little crazy with this final paper sitting here..
Thank you, OMGsrsly, Sil and MissB!
Flavors: Mango, Pineapple
It’s not so much an earl grey with chocolate, but dark chocolate with citrusy and floral notes. With milk it makes for an interesting sugar-free hot chocolate substitute. There’s something that almost verges into “biting wood chips and citrus rinds” territory, but otherwise it’s easy drinking.
Flavors: Bergamot, Cocoa, Dark Chocolate, Floral
I remember the first time I tried to drink buttermilk. As an old friend once commented, “it’s one of those things that sounds like it should be amazing but is actually gross.” It’s not something you typically want to drink straight. The buttermilk was salty, tangy, sour and surprisingly thin, in a filling way.
Luckily this tea, this tea has all of the core flavours of buttermilk without the yucky result. It’s still hard to drink lots of, but it is more reminiscent of dessert than raw baking ingredient. The lemon, which adds its own tangy sweetness, probably helps out with that.
I left some sitting out overnight, and it now possesses a note akin to flat root beer. It’s not as good but still quirky fun. Thanks, Sil and OMGsrsly, for sharing this one!
Flavors: Almond, Butter, Cream, Lemon
Taken with milk, although it doesn’t need it; the tea is creamy enough on its own and the rest of the flavouring is light.
I would’ve preferred a heavier dosage of bergamot, or a brighter, citrus-y base. It does deliver on the vanilla cream puff front, however. I just wish there was more action, which I probably don’t need for paper writing anyways!
Flavors: Bergamot, Cream, Vanilla
Oh, man. I forgot to log this and I finished it weeks ago! Erm, memories.. all alone in the moonlight..ugh.
The marmalade was the most prevalent fixture, and if I over steeped or over-leafed it the bitter citrus-tang became the main (and only) feature. The pistachio was smooth, subtle, but distinct and I enjoyed picking up on it. Toffee wasn’t always a thing, but when it was it was awesome, if a tad light.
I loved the purple base; it’s a particularly dynamic “resteeper” and complimented the marmalade well. It will be missed!
Flavors: Jam, Nuts, Orange
Yes!!! I’m drinking tea today and I’m posting something on steepster. Novelty of the month.
Alas, it’s not a new tea- although, it sort of feels like it because the base is somewhat different in composition. Hello dirt, leather, pepper, citrus zest, and sweat. Goodbye chocolate vanilla spice cake.
All my old favourite are disappearing or changing on me! Time to get back on the tea game. :/
Flavors: Coriander, Ginger, Leather, Orange Zest, Vanilla
This may be the only oolong, at least with Stacy’s steeping parameters, where I enjoy the first steep the most. Usually it takes somewhere between the 2nd-4th.
I’m getting quite a bit of melon and floral butter in this cup- it’s as good of a send off as I could’ve hoped for!
Flavors: Butter, Floral, Melon
I have this mental block where I can’t steep green or white tea in cups and diffusers that were used to steep black tea or flavoured blends. This has seriously impacted the amount of green tea I’ve had since the new year.
This is the first cup of green I’ve had in about three months, which may partially account for the honey-like quality (or maybe it’s fruity syrup). Seriously, nectar of the gods. Like drinking sweet creamy clouds, and crisp flowers (my cup got cold). Marry me, you beautiful green tea.
I’ll rate when I’ve finally recovered from my self-inflicted green tea abstinence. Too much tea giddiness.
Flavors: Cream, Floral, Stonefruits, Sweet
This was probably my favourite guayusa blend; it definitely got me through some rough deadline crunches. I used the last of it this week, and it helped me me slay one final essay (but not the related terrible rhymes).
Mourning the loss of this blend is more than marking the passage of a delicious staple- The Killer’s Vanilla was also a smooth and efficient tool. Guayusa to stay conscious, vanilla to make palatable, lavender for curbing stress, mint to make fresh the rotting husk which is my soul on a deadline.
It’s going to be fun looking into replacements.. if only I didn’t associate the raw taste and smell of guayusa with the nausea of sleep deprivation!
Flavors: Earth, Lavender, Spearmint, Vanilla