4303 Tasting Notes
I like this a lot. It’s really quite good. The fermented grape flavor comes through but tastes a bit more like currants than strong wine, and there is a sweet/tart flavor from the blueberries and raspberries, and a delicious, smooth sweetness from the mango. And might I add … next to NOTHING from the hibiscus. I steeped this for 10 full minutes, and I do not feel the syrupy texture from the hibiscus. I barely taste the tartness from the hibiscus, and what little there is, it is there to accentuate the flavor of the berry and currant, rather than detract from the flavors.
I don’t taste much rooibos either… only hints of rustic woody notes and nutty tones, none of that funky, sour wood or weird sweetness or aftertaste.
I’m very pleased with how this one turned out. Very nice.
I needed a pick-me-up after attending my youngest daughter’s orientation for the new school year. There were too many screaming kids and just too many people for this agoraphobic. And I forgot to take my Ativan before attending so I ended up walking away with my body seizing up and in pain. Ugh… the joys of a panic attack.
So I needed this. I made a latte again, and I really like it like this. Usually, I’ll go for the traditional style preparation for the flavored Matcha but, the cheesecake is just so much better with that little added creaminess. It’s good in the traditional preparation, but as a latte, it’s awesome.
And even with the extra flavor that the milk adds, it doesn’t mask the flavors. In fact, I think I can taste the flavors better with the milk than without with this one. I can taste the cheesecake: the sweet, creamy, tangy flavor of cream cheese and even the crust. I don’t know that it’s really “graham cracker” crust that I’m tasting, but, I do taste a buttery, pastry like taste. It’s really yummy.
Oh… YUM! I’ve had this twice today, actually. The first I served traditional style, in a bowl, whisked with water until frothy. It was good like that. But for the serious YUM factor, you’ve got to do this one as a latte. It gives an added boost to the creaminess of the cheesecake flavor, that if I didn’t know better, I’d swear I was drinking a cup of warm liquified cheesecake. So very good.
Just warm some milk, sift the matcha, add the warmed milk, and whisk (I wouldn’t use your bamboo whisk with the milk, as it might encourage bacteria growth. I’d get a wire whisk or a hand frother) until completely incorporated, and drink. …that last part happens very quickly, as my cup is already empty.
Yummy… and certainly glad I got it. Is it my favorite Matcha flavor from Red Leaf? No. Pear is still the best. :)
Oh yum. I wanted to wait to try this one until I had a day when I needed something to wake me… today is that day. My daughter’s wedding was Friday, yesterday I was practically a zombie but I didn’t want much motivation yesterday, I was just kind of enjoying the fact that I didn’t have anything that I had to do. I didn’t have to make cupcakes, bouquets, programs, or anything else. I just pretty much vegged out yesterday, wrote a few reviews but that’s basically it. But today, I need to wake up and get back to the normal routine. So I’m looking for a little Guayusa turbo charge.
Mmm… I love the way that this tastes fresh and citrus-y, but there is enough of a creamy note so I’m not getting that acidic taste of the citrus. Just the sweet, bright flavor of it. This is really quite good, and I can already feel it start to energize me.
It is incredibly smooth and delicious!
Thank you to TeaEqualsBliss for sending me some of this… I’m not a big fan of it. It’s a strong floral taste, and normally, I do enjoy floral teas, but, I’d like the white tea to be more apparent.
It’s OK, but not outstanding in any way. Nothing that makes me want to get up and do the happy dance. Yeah… and good tea generally does make me want to get up and do the happy dance. Usually, I just mentally get up and do the happy dance, but, on a rare occasion, I’ll physically get up and do that dance.
Thank you TeaEqualsBliss for sending me a bit of this blend.
But, I do have to disagree with you… I’m not finding this to be equal parts tulsi and green tea. I’m finding this to be mostly tulsi with a hint of green tea – not just in appearance but also in flavor. I taste the tulsi, but the green tea is just barely there.
It’s still enjoyable, but, not quite what I was expecting.
This is an interesting Sheng Puerh because it has a very strong earthiness to it – stronger than I’m used to with a sheng. This is much more like a shu to me. But it has a lot of interesting flavors to it – sweet, bitter (which also surprised me, this savory bitterness), even sour notes that morphed into a gently sweet aftertaste.
A rather unusual but enjoyable Puerh. I look forward to trying more from this company!
This is a fabulous Ti Kuan Yin! The leaves are darker in color than a “green” Ti Kuan Yin which suggested to me that these leaves were subjected to a roasting, and that is evident in the fragrance and flavor. A delicious, toasted nutty aroma fills the air while that delicious, toasted nutty taste washes over my palate.
Sweet, nutty, flavorful. Hints of fruit. This first cup (my first two infusions) is light and crisp, and yet hints at a stronger tasting broth when I resteep. So this is something I definitely WILL do!
Oh nom nom nom.
My first couple of sips were strongly of cinnamon, with mere hints of the other flavors in the background… but as the tea cools somewhat, there is a fantastic balance that happens … the cinnamon remains the strongest flavor, but, every flavor comes through very nicely. It tastes very much like bananas foster… not a dessert that I’ve had a lot (I think I’ve only had it twice in my lifetime! But even so it’s still one of my top three favorite desserts)… but the tea is so very good. Notes of buttery, sugary caramel, banana, cinnamon, even a touch of rum and vanilla. So delicious.
I love this tea. Love it.