4139 Tasting Notes
The aroma of the dry leaf smells just like cherry cheesecake to me. I can even smell the graham cracker crust! The brewed tea offers very little fragrance, only hints of what I smelled before steeping.
I like this, but, it is a bit different than what I expected. This doesn’t really taste like cherry cheesecake. I mean, I taste the elements: I taste the cherry, I taste the tangy cheese, I even taste a buttery note that unifies with the toasty rice flavor of the genmaicha to form a crust-like flavor. And, then, of course, I taste the fresh, light notes of the green tea. But, somehow, these flavors don’t come together in a way that my palate identifies it as cherry cheesecake.
It is a very enjoyable tea – delicious even. But, just a little different than I’d thought it would be.
This one yields two infusions, with the second one tasting just as good as (if not better than) the first.
Thank you to TeaEqualsBliss for sending me a bit of this tisane to try.
The aroma prior to brewing was very light and herbaceous, with hints of mint. After infusion, I noticed a distinct medicinal quality to the aroma as I poured the tisane, in fact, the smell reminds me of vapor rub. Not exactly what I would consider a delicious beverage – vapor rub – but, once I managed to get over the scent of it and actually take a sip, I found myself taking another and another… at first, I think it was mostly curiosity, and then as I continued to sip, I found myself enjoying it.
This isn’t my first Tulsi, but most of the other Tulsi I’ve had have either been a mix of the three types of the Holy Basil, or it has been Rama or Krishna Tulsi, I’ve had very little experience with Vana Tulsi in a pure version of it like this. It has a very powerful aroma, almost off-putting at first, but, now, it is really quite good. Spicy, with notes of of citrus, and lovely hints of mint.
I really like this more than I thought I would when I first smelled the brewed tisane.
I just received my order of samples from BourgeaTea today (as if I need to sample more teas… LOL) and this is the first of the samples that I decided to try.
YUM! It does have a cake-y kind of taste in the background, slightly malty with a lovely vanilla overtone. Sweet and tasty. The black tea offers a sturdy background flavor, rich and flavorful, slightly astringent. It is not bitter, but, it tasted like it was almost there. I steeped it for 2 1/2 minutes, and that seems like that is the best time frame to steep this one in a Breville, as I suspect that if it were steeped any longer than that it would be bitter. But as it is, it’s rather nice.
I like this … a lovely tea to celebrate one’s un-birthday!
This is simply cacao nibs and rose petals … but it is oh-so-lovely! I recommend infusing this for no less than 10 minutes and if you can see your way to add an extra scoop or two of the leaf in your teapot when you infuse this, your cup will be all the better for it. The chocolate is a bittersweet chocolate kind of flavor, and the rose gives it a very exotic kind of flavor. It is a very pleasant flavor, I like it very much. My only real complaint is that when brewed according to suggested parameters, it produces a thin flavor, and that is the reason for the rating of only 77 … I do think it would be better with more leaf, and a richer chocolate flavor would have elicited a higher numeric rating not to mention squeals of delight from me. (after all more chocolate = better)
Yum! I do love a chawan of Matcha. There really are very few teas that I find more invigorating … it’s a great way to recharge in the afternoon.
And this one is OUTSTANDING! One of the best I’ve tried. Sweet, buttery smooth! Usually with Matcha I notice a bittersweet kind of flavor to it … but this one has NO bitterness at all, just sweetness. Very nice… Smooth, thick and lovely.
I decided to follow Steepster’s advice in pairing this with chocolate and it is quite yummy. The chocolate that I chose was a raw dark chocolate, and this was a good and bad choice … good in that I noticed much more of the depth of flavors and complexity of the raw chocolate, and the chocolate really enhances the coconut flavors nicely. Bad because the pairing also emphasized the lack of roasted flavor of the cacao and I found myself wanting that richness more with this pairing than I would have if I ate the chocolate alone.
A very yummy pouchong… this is definitely one of my faves from Golden Moon.
First of all, thank you to Amy Oh for sending me a bit of this chai. This is one I’ve been wanting to try since I’ve seen the tasting notes here on Steepster… and thank you, Amy, for this opportunity to try it.
As some of you know, I used to blend and flavor tea. My most popular blend was my Masterpiece Chai, and this is a chai that I took well over a year of testing and tasting to get the recipe just right. I’ve tried quite a few chai blends from other companies since that time (and even before that time, as my thinking was that if I could find the “right” chai made by someone else, I needn’t invest the time to create my own blend, you know?) My findings are that I’ve discovered many wonderful chai blends since I’ve closed my business, but, before I started blending to create my blend, there were very few that that I tried that I would consider “good” and none that were just what I was looking for which is why I decided to embark on my own.
Since that time, I’ve tasted many really good chai, but, I still have yet to find one that lives up to my own. (Gosh, I sound so humble, do I not?) And this one is REALLY REALLY GOOD. But, I can’t compare it with my own, because this one is quite different. I did not put saffron in my blend and that makes quite a difference, as does the burdock root.
But, this is REALLY good. I love the interesting flavor that the burdock root and saffron offer this blend. It is so well-rounded; a very pleasing sip from start to finish.
I really like this.