497 Tasting Notes
At some point I will write a proper tasting note for this blend. This is not that point.
I have this with the regular black tea base and with an oolong base. The flavor is pretty close between the two. I’m actually not usually a big fan, but yesterday my tummy hurt and this tea really hit the spot. Also, the vanilla flavor becomes more prominent as the tea cools.
I’ve always enjoyed this hot in my travel mug. Since the weather’s gotten warmer, I decided to try it iced. I brewed the tea hot and refrigerated it for about 24 hours. Made this way, the bergamot really pops. The brew is smooth throughout with a gently minty finish. Very refreshing and light. I can definitely see this as a good summer tea when the weather really heats up.
Flavors: Bergamot, Mint
I’ve been trying to use weekends as an opportunity to try more teas gong fu style. I made this one in my favorite new teapot/gaiwan. I picked it up for the equivalent of $5 US in a cheap home goods shop in Taipei. I’ve never seen anything quite like it. It’s shaped like a gaiwan, but it has a handle and a small spout with built-in filter. I can’t decide if it’s a gaiwan-shaped teapot or a modernized gaiwan. Either way, it’s pretty and convenient and I love it.
I used approx. 3 tsp in 4 oz of water. All steeps used boiling water. I gave the leaves a 5-second initial rinse.
first steep – 1 minute
The scent here is roasty honey goodness. The flavor is toast with a hint of sweetness. There’s a dry mouthfeel after the sip, which works well with the toastiness.
second steep – 1 minute 30 seconds
This came out weaker than the first steep. Other than being weaker, it smells and tastes exactly the same.
third steep – 2 minutes
This straight up tastes like toast with honey. Mmmm.
fourth steep – 2 minutes, 30 seconds
Now it tastes like honey with toast! I love how the notes stay basically the same but their prominence changes.
This tea is great for a chilly night or rainy day. There’s a warmth here that goes beyond the temperature of the brew. It’s comforting without feeling decadent. Just don’t forget to eat actual food at some point!
A rare Butiki sipdown for me!
This tea is about a year old, so I wasn’t expecting much. I picked it up during our Taste of France swap last year. My best guess is that it came from Fuzzy_Peachkin. Thanks! She hasn’t been around in a while; I hope everything is ok and it’s just a Steepster break.
I brewed this tea gong fu style with boiling water. The first steep smelled sweet and fruity. I picked up notes of pit fruit and either sweet potato or mushroom in the brew. Subsequent steeps were more savory, with just a hint of sweetness. Always a smooth, heavy mouthfeel. It’s ok but it didn’t knock my socks off. It doesn’t seem fair to rate this given that the leaves are so old, but I was not a huge fan when I first tried it 9 months ago either.
Noooo! I seem to be all out of this! I could have sworn I had a few bags left but now they are nowhere to be found. I suspect my dad of swiping them – he really likes this tea.
So this is a backlog, in that I’m writing from old memory and haven’t had a cup of this in at least two weeks. But I do have a pretty distinct memory of it because I quite enjoyed it. The rose smell of the dry bag is permeating. It’s a very natural scent that’s strong but not overpowering, if that makes sense. Brewed, the flavor is a lovely balance of rose and chai spiciness. My dad and brother both like it with honey. I prefer it plain or with a splash of rice milk. Probably a restock next time I see it in the store.
The dry leaf is so pretty! The darkness of the chocolate and the bright red of the saffron really add depth to the medium brown of the rooibos and honeybush. The chiles contribute a strong, spicy smell.
The brew is a medium reddish-brown. There’s a bit of film on the top that I’m not excited about. The chile scent is deeper now, with a chocolate background. The flavor is nummy. Dark chocolate at the beginning of the sip fades into a sharp spiciness. The chile really lingers on the palate. I’m normally not very good with hot spices. The lingering heat of this blend is just on the edge of what I can handle. A bit of rice milk adds creaminess but does nothing to tamp down the spiciness. This is an intense cup for me!
Sipdown. Thanks for the sample, Red Leaf!
I decided to try this iced today. Cold rice milk + matcha + milk frother. De. li. cious. Vanilla creamy goodness. For about 15 minutes. After that it got grainy. Lesson: drink within 15 minutes of blending.
I wonder if this would be good with coffee. Hot, of course. But I imagine that eggnog matcha + milk would serve nicely in lieu of creamer.
I woke up to a sunny and temperate day that just cried out for a springlike tea. I chose this one based on the light, grassy smell of the dry leaf and the fact that I lurve sencha. I made it in my travel mug, so I can’t speak to brew scent or color. The taste was fab though. Reminiscent of freshly cut grass. Perfectly springlike. I look forward to trying this gong fu style.
Thanks to Angel at Teavivre for sending me a sample of this! I brewed it Western style, 1tsp/8 oz of water. I got three solid steeps. All of them were at 185f.
First steep – about 3 minutes
The brew is a very pale green. It smells fresh and spinachy. Maybe a hint of asparagus. It tastes like butter and spinach. This actually quite reminds me of Obubu’s Kabuse Sencha, which was smooth, creamy, spinachy, and fantastic.
Second steep – about 4 minutes
There’s an unexpected and delightful toastiness here, especially as it cools. However, it leaves my mouth feeling somewhat unpleasantly dry.
Third steep – length of steep unknown, I got distracted
This tastes like roasted spinach. Dry mouthfeel with a mildly sweet, fresh aftertaste.
Overall, I find this wonderfully green and springlike. However, the dryness is detracting from my enjoyment because it undermines the smoothness of the sip.