1842 Tasting Notes
As soon as I poured in the water the infusion turned bright red. Y halo thar hibiscus. ⌐_⌐
The taste is of something I’d not quite describe as apple (apple and hibiscus together maybe?) which gives it an odd sweet-then-fruity-then-tart sucession of flavours. It’s mixed with some rather nice and mild spices – I’m tasting cinnamon and what might be allspice or possibly nutmeg.
It’s not bad, like most of Stash’s herbal-fruit teas it doesn’t need the hibiscus (or at least not as much) but in my opinion it’s better than most produced by this company.
Steeps 2 & 3 of this tea were good too. #2 was maybe even a touch stronger than the first one because the leaves had time to untwist and open fully. It tasted a noticably thinner on the third steep so I don’t think I’ll take it any further tonight. One of these days I’ll see how many steeps I can wring out of this tea. :D
The leaves are really neat to look at, dry they’re a dark grey colour and loosely twisted – they’re also very big, which makes judging how much leaf to put in a bit difficult. When they’re steeping the leaves turn green but with reddish-brown spots, almost like the tea is rusting. Of course I know this is caused by the partial fermentation but it looks quite neat. The brew is fairly light, the colour of pale amber when I did the first steep at 4 minutes.
This tea goes surprisingly well with leftover chinese food – or maybe not so surprising considering the origins of this tea. It’s seems to make the tea taste particularly light and fruity, like peach maybe.
Does this count as adding to the ‘Vanilla Vogue’? I added some honey to the tea and that improved the flavour slightly from the last time I drank this tea – I’m actually getting a bit of vanilla now, though it’s still pretty weak.
I’m also, incidently, eating a bowl of Vanilla-Almond Honey Crisp cereal. XD