425 Tasting Notes
I find this one really phenomenal. I’ve never had anything quite like it. Floral, but not overly perfume-like. Layered. I got at least 4 good steeps out of this one and each one was nuanced and lovely. I’ll write up a proper tasting note eventually, but I wanted to get it down that I enjoyed this blend.
I picked this up during MissB ’s stash sale. Or, more accurately, she noticed that this was on my wishlist and threw some in with my actual order. Thanks!
Experience has taught me that Frank’s dessert honeybush/rooibos blends demand sugar to really bring out their best flavor. This one surely does. With the addition of some brown rock sugar, this tastes of peanut butter cups. Not peanut butter, not chocolate, but precisely the combination. It’s interesting. I’m not picking up cheesecake flavor per se, but there is an underlying creaminess. Nice.
Well, this smells like figs and nuts. But it tastes like hibiscus juice. Tartness tempered by ridiculous sweetness and a thick mouthfeel. I picked up 2 oz for $2 at the Heavenly sale, which is honestly about what I think it’s worth. It’s certainly drinkable (what’s not to like about tart & sweet?) but it’s far more like a juice than a tea or tisane.
Thanks to the mahvelous MissB for noticing that this was on my wishlist and including some in my order.
All I’m getting out of this is cinnamon. Just… cinnamon. Not unpleasant, but one-note. I tried adding brown rock sugar to coax out some creaminess. It didn’t work. This is a nice basic cinnamon tea but nothing special for me.
Red Leaf included a sample of this with my order (thanks!). I’ve only had matcha once before. I really didn’t like it then; I remember finding it bitter. It was prepared the traditional way at the Harney & Sons shop in NY, so the taste can’t be chalked up to user error (at least not on my part).
Anyway, this is light years away from my previous experience. I make this as a latte using ~1 heaping teaspoon in 8 oz of hot rice milk blended with a handheld electric milk frother. So. Good. I can’t stand eggnog but this comes out as a creamy vanilla. The sweetness of the rice milk really complements the flavor nicely. I had this with a bagel and cream cheese for brunch today. It really held its own without overwhelming the food. If it didn’t take a few more minutes to make than regular tea, I’d probably be having this every morning.
I don’t have enough experience with matcha to measure against, so no rating for now.
Thanks to the wonderful MissB for thoughtfully including this in my order.
There are little heart-shaped chocolates in the blend. Poor things never stood a chance of making it into the tea. I gobbled them up about as soon as I saw them. Nom nom nom. They taste like praline chocolates and booze (though I’m not sure if the booze flavor is real or imagined).
I decided to go twee with this one and brew it up in a little teapot covered in hearts, then drink it from a little teacup. Silly, but fun!
This was initially rather bland, until I thought to add some rock sugar to compensate for taking out the sweetness of the chocolate. The sugar really helped. It tastes very much like a liquid praline chocolate truffle. Slightly artificial, but it works. Equally tasty on a second steep. I’m not picking up any strawberry, but that’s fine by me.
I don’t do Valentine’s Day, but I am making a very narrow tea-related exception and only drinking teas I love today. This one comes to me courtesy of BrewTEAlly Sweet. Thanks!
This is both straightforward and delicious. Smooth caramel goodness over a solid base tea. Only one serving left, but I might polish it off tonight just to make some room in my cabinet.
This tastes just like an apple version of one of my favorite kosher wines, Bartenura Moscato. Crisp, not too sweet, and just a touch of bubble. I have no idea how Stacy managed it, but this does produce a (pleasantly) fizzy feeling on the tongue. Pretty awesome.
I actually first tried this tea on New Year’s Eve. I tried to make the cocktail recipe that came with it, but I had to substitute too many ingredients – sparkling apple cider for regular and rum for bourbon, and no cinnamon stick for garnish. It came out terrible. So terrible that I was entirely turned off this tea for over a month. Two nights ago, I finally gave it another shot. Two and a half 16-oz mugs later, the tea is all gone. So this is a tea-sad sipdown. Not a tea that I would keep in my regular rotation but one I definitely enjoyed. It’s more of a fall tea than a New Year’s tea, I think.
The recipe suggested by Amoda:
- 1 heaping tsp of Champagne Cider
- 1 oz bourbon
- 1 oz real apple cider
- cinnamon stick to garnish
Steep a cup of Champagne Cider. Leave a little room in the mug. After 5-7 minutes, remove the leaves and pour in the cider and bourbon. Stir with a cinnamon stick and enjoy!