1844 Tasting Notes
I made a kind of crude chai latte this morning, steeping the tea in a mug that was 2/3 hot water and 1/3 milk and when it was done I added a teaspoon of honey. The results were pleasently sweet and creamy-tasting, although this tea still tastes too much like cinnamon heart candies.
The first real snowfall of the year fell last night, covering everything with a cold, white blanket. I’m not a fan of winter and there’s something I find satisfying about being snuggled up in a warm house with a mug of tea when it’s chilly outside.
I don’t have a wood-burning fireplace but this tea calls one to mind, so I suppose it’s the next best thing. :D
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.