548 Tasting Notes
Drunk bare, mo nilk or sweetener.
At it again … trying varied steep times today. Three minutes: like hearing the voice of a beloved round the corner. Five minutes: Yunna bliss, as I’ve noted before.
Also drinking this from my Royal Albert china cup and saucer. Don’t know why, but tea always tastes best to me in a fine china cup. Next best is a clear glass mug.
1.5TB for 500mL water, no milk or sweetener.
My last, my very last, serving of Captain Assam. He’s moving on after too short a stay. (I finished off that 2 oz tin in 9 days.) This morning’s steep: very long, a good 15 minutes. Major puckery-astringency now but also a lovely new mouth-feel, very winey. Still no bitterness. Very refreshing. Captain Assam, I wish you the best on you the nest on your journeys, and I shall sorely miss you.
Just got a bit of this from TeaEqualsBliss … thank you, oh, thank you …
2TB for 500mL water, lightly sweetened with stevia, no milk.
From the aroma, I expected a thin-bodied, faintly cocoa-tinged woody rooibos. Which can be just fine, so I happily set it steeping. For quite a while in a covered mug — hey, it’s rooibos, and I also had a cup of Assam brewed.
Instead, I’ve got a heaven-is-chocolate-scented silky, medium-bodied cup of bliss. Tastes a lot like a properly-made cocoa, but no powdery mouth-feel. So smooth, almost creamy, and I haven’t added milk. The vanilla is an inspired touch and smooths everything out.
I’m astonished at how good this is. No caffeine. No calories! A puntload of antioxidants! One of the tisanes, and one of the best cocoa-based drinks I’ve ever drunk. The rooibos itself is a tiny bit woody on the aftertaste, but then I did steep it for 15 minutes. Highly recommend.
1 bag, 275mL water, no milk or sweetener.
For a bagged Assam, really decent. Stash also carries a looseleaf Kopili Assam, and I think those leaves are a higher grade than the ones in the bag — that tea is one of the best I’ve ever tried. I’m enjoying the bagged Kopili more than I did the first time I tried it some years ago; I think I just didn’t steep it long enough last time.
A good Assam. Decent maltiness. Will develop some bitterness if steeped over 7 minues (yes, I steep that long sometmes). Undeniably more convenient for the office than the loose version, but I find it difficult to get the richness of flavour I crave.
2 TB for 450mL water, lightly sweetened with stevia, no milk.
And up goes the rating. I can taste much more creme brulee flavour with a stronger infusion. Two tablespoons is a lot, yes, but the liquor comes out a beautiful light russet. The flavour is deeper and more pronounced — no woodiness this time — and the mouthfeel is lovely: silk and cream. Even my cheeks are happy.
1scant TB for 450mL water, lightly sweetened with stevia, no milk.
I am having a Very Bad Day. Almost four weeks of assorted nuisances have blended, entwined and swollen to create my grotesque today. I am ready to scream. Or cry. But what did the posters in WW2 England say? ‘Keep calm and carry on.’ And what would my war-bride English grandmother say? ‘Cup of tea.’
My nerves are shot, so I figure I need rooibos. Then I remember the new packet of Creme Brulee from David’sTea I thought I might keep on hand for a gift. I, um, opened it. Steeped some.
Mmmmmm, yes, that’s better.
The green rooibos base tastes bright, but not minty or woody as some red rooibos can get, and not dull and grassy like some crappy green rooibos I’ve had. The liquor is a lovely pale brass. The scent is caramelly but not overpoweringly so. The aftertaste is a slight bit woody, but I don’t mind it. Soothing. Very mild. Silky mouth-feel.
1 scant TB for 450mL water, no milk or sweetener.
On my second attemot with the Chocolare Chili Chai. I expected to like this one, but I’m underwhelmed.
Lots of really good chocolate aroma, but very little tea aroma. I think the base is a China black. I dunno, I can’t help thinking an India black would have been a better choice. No real heat, just a minor nibble from the chilis on the aftertaste. Except for the Chai Guarana, I’ve found anything labelled ‘chai’ from David’s Tea to be a bit dull. No true heat, no singing marriage of hot and sweet spices. Not for me.
1.5 Tablespoons per 450mL water. (David’sTea recommends 2 teaspoons for 250mL water. I brew my tea pretty strong. This tisane needs the extra amount, too,)
A beautiful tisane just to look at. I’ve given serious thought to buying some just to have out in a bowl as potpourri, or in a clear jar for display.
Lovely chunks of apple and extremely fresh and fragrant cinnamon stick. A few peppercorns and four gorgeous green pods — caradmom? I brewed this completely loose, no bag or filter, as I wanted to watch it steep.
At 5 min, most of the tisane is still floating. Liquor is cloudy and pale. The aroma, my mother-in-law assures me, IS baked apples. Just like her mother made on cold days, with butter, brown sugar, cinnamon, nuts and raisins. This tisane has, in fact, scented the entire top floor of my house and beats even my good Pumpkin Spice Colonial Candle.
The taste? Red apples. You can even taste the peel. Red apples and sweet spices. (And no hibiscus! Yay!) Delicious. A very special tisane.
If you opt not to use a filter, you will have to sip around/through the ingredients floating on top. Just so ya know. The frugal amongst us may even scoop out the steeped tisane to mix into oatmeal later.