4842 Tasting Notes
I set some of this to cold-brew overnight last night so I could enjoy it during tonight’s late night follies. Wow – this is really good cold brewed. I enjoy it quite a lot as a hot beverage, but cold-brew might be where it’s at for this one – a lot of ‘muffin-y’ notes with the cold-brew – tasting a bit like a freshly baked, lightly buttered muffin brimming with blueberries.
Sweet, juicy and really yummy.
It’s incredibly late (or perhaps very early, depending upon how you view it) but I needed some tea.
This is the tea of the week this week. I wanted to do something with Houjicha this month and since it’s Chai season, I decided that I should go with a Chai Houjicha. And YUM!
I think I’ve only tasted one other Chai Houjicha (during my time as a tea reviewer) and I’m actually kind of surprised there aren’t more. The warm spices of a masala chai blend meld perfectly with the roasty-toasty notes of Houjicha. It’s got a naturally sweet, nutty flavor to it that enhances the warm notes of the spices.
You don’t have to add sugar or honey to this, but I am of the belief that chai should always have a little bit of either honey or raw sugar because it brings out the most flavor from the spices. I used just a half teaspoon of raw sugar and this cuppa has got me doing the happy dance (which is not something you should do at 5:55 am because you might wake the rest of the house).
So yeah – if you’re a fan of houjicha – you really should try this. It’s definitely one of my favorites from this month’s selections.
This is SERIOUSLY YUMMY if I do say so myself. One of my customers has written a review of it on the 52Teas website saying it’s the “Best Chocolate Tea Ever” unfortunately she wrote it under the Large size Chocolate Eclair tea which is now sold out so you can’t see it on the website anymore but we did share it on our Facebook page so you can read it there: https://www.facebook.com/permalink.php?story_fbid=585958871592077&id=387005081487458 (PS: while you’re there, please like us!)
So I’m sipping on a cup of this tonight mostly because I felt the need for some caffeine. Why I felt the need for some caffeine at 12:51 am – I don’t know and why I decided to fulfill that need at this hour when I should instead be preparing to relax and get some sleep – yeah that’s a mystery too.
This is good. I started with a base of Fujian black tea which has a natural chocolate-y tone to it already and then added some malty Assam for fullness. Then I added cacao shells and nibs and vanilla beans.
My inspiration was obviously the Eclair. This isn’t quite as creamy as an Eclair would be (but if you go latte, it can be!) But it’s really nice and chocolate-y. I wanted a dark chocolate type of taste to it because my local bakery uses a really dark chocolate ganache to top their eclairs and I like the way the bitterness from the chocolate cuts through the sweet, creamy custard filling.
If you like chocolate, I think you’ll really like this.
I cold-brewed some of this last night and am sipping on it now. Very pleased with the result! The base tea offers a sweet, nutty, toasty flavor and it melds really nicely with the fruity notes of the berry flavors. I have a difficult time picking out the individual berry flavors but I didn’t really intend for them to stand out on their own – I wanted a mixed berry kind of taste and that’s what I’m getting.
Sipping on a cup of this week’s tea of the week at the moment.
I’m really pleased with how this one turned out (yeah, I probably say that a lot). The blueberry and coconut are probably the two most prominent flavors but the raspberry pops toward the end of the sip.
I really like this one iced so I might just have to keep an extra pouch of it for myself so that I can brew up a pitcher of iced tea in the next few days.
For those of you who remember – last year we had a Kickstarter campaign going to raise funds to be able to take over 52Teas from Frank. One of our contributors was none other than Jason! (Thank you so much Jason!)
And he wanted to create a Ho-dduk flavored tea (which is a Korean street food dessert type of pancake thing that is fried in a bunch of butter and filled with a filling of brown sugar, cinnamon and peanuts – or pecans or other nuts) It took me a while to get the flavor balance just right for this tea. My first batch turned out tasting a bit more cinnamon than I wanted it to – but I do believe I finally got the flavors right!
The black tea base is a Thyolo OP1 Black tea from Malawi – it’s smooth and flavorful but not overly heavy or aggressive. The pancake flavor comes through (but don’t go looking for maple flavoring here which is what my palate was kind of looking for at first because – pancake.) There’s a nice warmth from the cinnamon and a touch of buttery taste. I actually used pecan flavor rather than peanut because I like pecans better than peanuts. I also felt that the pecan flavor would come through better than the peanut flavor would with this particular base.
It’s sweet, cake-y, nutty and warm with cinnamon – with just a touch of butter. Really tasty. I hope Jason likes this as much as I do!
I’m currently taste testing this tea which is a VIT blend that I created from one of our 52Teas Ambassadors. They wanted a tea named after them and they wanted a green tea that was both sweet and lightly spicy with strong minty notes.
I think I captured it with these ingredients. The green tea is a soft buttery flavor and the tulsi adds a hint of mint and notes of basil, pepper and a gentle cinnamon-like flavor. The aleppo peppers are warm and the heat builds gradually. It’s spicy, but not HOT. It is pleasantly spicy.
The minty notes come through nicely and I like the way they contrast with the warmer spice notes. It’s cool and crisp but also zesty and warm. This is my first time working with Tulsi and I’m really pleased with the result.