433 Tasting Notes
It turns out I was doing it wrong. All I need is almond milk, a magic bullet-like shaker/blender, and maybe a banana. This Royal matcha grade seems less inclined to clump, which is optimal for mixing.
I’ve determined that the distinctive flavoring level is the best setting for me. It’s still incredibly rich and creamy, and a tad less ‘sour’ than my robust flavours. The caramel smells divine too, although I don’t know how to feel about the hostile invasion it launched in my room. It’s not going to stay like this forever, right?
Distinctive level, white matcha base. I was worried this flavour level would be weak but the pumpkin spices are what they say they are, “distinctive” (Edit: correction, got my own flavour level mixed up). Maybe the gentle white matcha is playing a role in the prominence of the flavoring, or maybe this is just a good amount of pumpkin pie for me!
I used two scoops in almond milk, and blended it up with half a banana. This a rich and creamy beverage. It’s also mixes well with a little bit of spiced whiskey and some vanilla bean ice cream.
I am so disappointed and angry with myself. I had this small test that I should have aced in every way, but I failed to read the very fine print. I unwittingly didn’t write a quarter of it. Ah, I’m so choked! My friend also missed out on catching that “part” of the test. What are the chances? The two of us are clearly friends for a reason. I wonder if we were the only ones.
I can still get an A in this class if I work at it and pay attention to the elusive emboldened phrases in front of me.. but I need something to help me get over myself first. That’s where this matcha comes in.
My parcel finally arrived today- definitely the main highlight (it surely wasn’t watching Behind Enemy Lines in class)! It’s distinctive flavoring and royal grade. The aroma up close is a tad alcoholic, although if I waft the scent I only get caramel.
I debated whether to let the blend sit to see if it would become less alcoholic. However, my roommate insisted I try it out tonight anyways. I mixed up one scoop with some almond milk and half a shot of spiced whiskey, which turns out to be an amazing combination. I think this may become my official post-test, pick-me-up drink. Life goes on.
This smells a lot like the Red Velvet Cake blend, with a flick of spice to it. I made up a cup yesterday, steeped in almond milk. It yielded an exceptionally sweet, rich cup, even if it was a bit bland.
Today I decided to throw in some raw ginger into the steeper and take it without milk. The cakey creaminess is still present but there is a load of fruit that I didn’t notice before. The pineapple and currants are definitely apparent. Maybe there’s more zing to it today, from the extra ginger (and the pineapple?). The whole citrus cream rooibos thing makes me think of Della Terra’s Lime Chiffon.
In the finish I do get some delicious cinnamon spiced gingerbread cookies. I wish it was more pronounced and spiced.
Lots, of cloves, a little apple, minimal figs, and a dash of vanilla makes for a strange kind of spicy sugar water, not thick enough to be a cake. It isn’t amazing but I’ll finish it off easily enough. I might even grab a hot cup to go, if the fancy strikes me and I’m passing by.
I really want cider now.
Unlike Banana Nut Bread, it’s almost too sweet to be eaten like a trail mix (the clove note is not prominent when dry). The Figs and dates are delicious though.
The loose leaf smells dominantly of peppermint but this steeped up (ha! unintentional) to having a very creamy “Christmas” aroma. Think peppermint white chocolate bark, maybe.
The flavour is still heavy on the peppermint with a light (not to sweet) white chocolate finish. It reminds me a lot of Cocomint Cream from last year. Of course this doesn’t have the coconut, the blackberry leaves, and I’m hoping the apple (there’s something fruity in the flavour though).
Freshness and cream are both good things in my book. Right now I like this one the most out of the new 2013 winter blends. My main complaints are that there’s stevia in here, the surface is oily (chocolate), and I get funky lime green droplets on the inside of my mug. The last one might be kind of cool actually. I’ve mixed feelings about it.
Sipdown! Sort of. I’m going to re-steep this like crazy today.
All I want out of tea right now is this. It’s malty today, with a light dose of sweet smoke. There’s some citric pungency in the finish.
I still want to get that variable temperature kettle for school. I think this tea was steeped from anywhere between 195F-210F, probably accounting for the drier taste right now.
Look how quickly I move from Halloween to Christmas!
I’m picking up hibiscus, apple, citrus, vanilla, and something that could be marzipan or a combination of almonds and vanilla. It could even be the sultanas (grapes)! Zesty notes creep into the finish and then mellow out into a vanilla soup. It’s quite tart, and a couple sips is enough to make my mouth pucker.
I wasn’t expecting to enjoy this one as much as I do. It’s a crazy fruit blend, reminiscent of David’s Kanpe tea (that had cinnamon, fruits, and hibiscus). I enjoyed mixing the Kanpe with frozen pink lemonade but I don’t know if that would work here due to the stronger notes of vanilla sweets. Maybe it would work better.
I can’t help but think I’d be delighted to smell this delicious, sweet and buttery herb sauce if it was over a chicken dish, or something. I had these chicken sausages a few weeks ago. They were of the basil, feta, and apricot variety and they tasted exactly like this blend. I’m picking up the slightest tone of leafy citrus bitterness, just like in those sausages.. It’s an interesting tea but I’d be lying if I said I’m sad it’s all gone.
The Halloween celebrations over here are postponed until tomorrow. It seems so strange to do all that stuff on the 1st of November, but I know my roommates and I will be less stressed then. To everyone who’s doing stuff tonight, I wish you a Happy Halloween! :)