4315 Tasting Notes
At first, I got a very delicate tasting tea… almost too softly flavored. It has a nice texture, it’s like a very thin broth. As I continue to sip, though, the flavors begin to define themselves. I taste the buttery notes, and a hint of citrus brightens the cup a little. The vegetative tone dominates the flavor, but even that is quite delicate. As the description suggests, it has an artichoke like taste to it. I taste more artichoke than spinach here … and I like that this is a mild vegetable taste and not so much a sharp grassy taste. The citrus intensifies as I continue to sip, it is a bright, lemon-y note that comes in near the finish and lingers well into the aftertaste. Very nice, I’m glad I gave it a chance after the first couple of sips… I like how the flavor has developed. It is still on the soft side, but, I kind of like the delicate nature of this.
I’m not sure if the flavoring here is an orange flavoring or a tangerine… and possibly I’m just being too picky. I happen to prefer tangerine to orange, because the tangerine is lighter and sweeter than the orange, but in the context of tea flavoring, the two are similar enough to one another that it is difficult to discern one from another. Then again, I’ve never really done a side-by-side to compare the two.
Back to the tea at hand though, I’m really liking this. The cinnamon is gentle, almost a sweeter cinnamon as opposed to a hot cinnamon, although it does offer some warmth to the cup. It isn’t overly spicy. The delicate quality sets the tone for the overall cup, and the spices are also a bit more subtle as is the citrus. It’s a nicely balanced cup, one that I find to be very enjoyable as the weather appears to FINALLY be taking us toward autumn! I’m so ready for it!!!
This is my own combination – not one that was custom ordered from Red Leaf… I used 1 part Boysenberry Matcha from Red Leaf and 1 part Cheesecake Matcha from Red Leaf, and enough hot water and just a bit of warmed half & half to make a tasty boysenberry cheesecake Matcha latte. YUM!
Surprisingly, my order from Red Leaf did arrive yesterday, although I had come to the point where I wasn’t expecting it to. It arrived rather late in the day, but, that’s OK. It still arrived!
But rather than opening one of my new pouches, I decided to have one of the Matcha that I already have opened (Rather than having 739 open packages of Matcha in the house) and save the new Matcha for another day.
This combination is one that I’ve been anxious to try since I tried the boysenberry (it really is amazing on its own!) … and it works as a cheesecake too. For all-out boysenberry flavor, go with the boysenberry alone though, because the cheesecake does mute some of the strong boysenberry notes, but the tart tingly taste of boysenberry tickles the tongue in the aftertaste and it’s yummy! All the flavors are represented here, the boysenberry, the cream cheese, even the buttery pastry, but, I notice them more in the aftertaste than I do the actual sip. It’s yummy, but I think I prefer the boysenberry on its own, and the cheesecake is better with the caramel Matcha than the boysenberry.
This smells so good. I love the smell of Earl Grey Creme … possibly even more than the smell of Earl Grey without the creme… the creamy notes just meld so beautifully with the sharp notes of the bergamot.
It tastes good too. It is sweet and tangy. The vanilla tones are almost fluffy and they come together so perfectly with the bergamot that is no longer sharp, just pleasantly citrus-y and tart. The black tea plays the supporting role, providing a solid background of flavor to the stronger bergamot and vanilla. It all works very well together. It’s very, very tasty!
I have always been a big fan of Oolong tea, but, I like some better than others. I didn’t expect to really like this one as much as I do, because it’s a darker Oolong, and most of the darker Oolong teas that I favor tend to be the Formosa Oolong teas. But this one really surprised me.
It is surprisingly light … and yet rich. It starts out very light, and as the sip progresses the flavor develops, starting out with sweet, subtle fruit notes and then slowly changing to a more roasted, even a charcoal-ish type of taste toward the tail of the sip. There are pleasant nutty tones toward mid-sip, and an undercurrent of honey-esque sweetness throughout.
Very nice, it reminds me of fall, when the weather starts to change and you can smell the aroma of wood and smoke coming out of the chimneys and filling the cool, crisp air. Then again, it could be that I’m just longing for autumn that everything is reminding me of my favorite season.
I don’t have any new Matcha … yet. I don’t know if or when the postal carrier will arrive today. It seems like once every two weeks or so, the mail completely skips our block, and I’m thinking today might be our day to be skipped. sigh And even if we aren’t skipped, I’m not entirely sure that my package from Red Leaf Tea will arrive today.
Oh well… it’s not like I don’t have a ton of tea just waiting for me to consume it, because well, I do have a ton of tea waiting for me. So much so that I think I’ll be adding a couple of sampler boxes to my tea trade blog soon.
Anyway… today, I was in the mood for strawberry and vanilla… so I combined some of the Strawberry Matcha from Red Leaf Tea and the Vanilla Cloud from Domo and turned it into a latte. But, I wanted to drink it from my new chawan so I’m drinking a milky, creamy latte from my chawan and it looks kind of weird to me. Oh well.
It tastes yummy, but I think that this combination of creamy strawberry will taste better once I have the bavarian cream Matcha … so I think I’ll save the bit of strawberry matcha that I have left for that.
And in the few moments that it took me to type this out, I have finished the chawan full of creamy strawberry Matcha latte. YUM.
When a tea is called fragrant, you know you just have to smell it! I love the aroma of the dry leaf. I can smell cocoa! Deep, rich chocolate-y notes, and hints of freshly baked bread. Malt. It smells so rich and sweet. The fragrance of the brewed liquor is faint when compared to the dry leaf, but it still smells amazing and delicious and sweet.
This is delicious too. It shows a softer side of Keemun – while many Keemun teas can be bold and bracing, this one is strong yet soft-spoken. It lulls you into a state of consciousness rather than gives you that invigorating shake that some other Keemun teas that I’ve tried often offer. I love experiencing this gentler Keemun!
Wow! This is amazing!
This is a white tea? That is what surprises me most about this tea. When you think “white tea” … what comes to mind? Something pale and delicate? This tea will shatter those thoughts and change how you think about white tea. It has an amazing complexity to it, sweet, fruity, hints of air and vegetation… but that is not what is so different about it. In the foreground, ahead of this delicate complexity is a BOLD floral note that really lives up to its name “White Orchid” There is no need to seek out this floral tone … it is there, evident, present, and unmistakeable.
And I think that is what sets this white tea apart from most white teas. It really is a forward tea – it doesn’t approach the palate quietly, it offers its sharp orchid note right up front. Once the palate moves a bit beyond that, the flavors become less intense, more delicate, but still very flavorful. Delightful fruit notes that morph between that of a soft white grape and hints of peach, and even a honey-esque note that evoked thoughts of honey crisp apples. These background notes are crisp and light and Darjeeling-esque.
Truly a remarkable white tea.