1432 Tasting Notes
Hm. My first order from Verdant, and what do I choose to drink? This one, of course. The pu-erh! :)
It’s less.. than what I was expecting however. Did I brew it wrong? I mean, it’s nice and quite fragrant. The base is lovely, I can definitely taste licorice and faint ginger. Still, there’s less kapow here than what I was hoping for. I used 1.5 tsp for 12 ounces. Do I need to overleaf?
I decided to do a bit of a taste test today, with Sil’s distinctive flavoring of the hazelnut matcha in the traditional base, and then Dinosara ‘s robust flavoring in the black base. I was so excited to try this earlier – it’s my first ever black base matcha (and I’ve had thousands of cups of matcha in my lifetime, so this is really saying something).
Mixed 1/4 tsp of matcha with 1/4 cup of whipping cream (again, needing the high fat content due to some medical needs) and the teensiest amount of pure stevia. It smells strangely of traditional (green) matcha, which surprised me. I was a bit worried the smell would translate into the flavor, to be honest – I wanted this cup very different than the distinctive green I’d just had prior. Luckily, I had zero to worry about. THIS is perfection. THIS is sublime. It’s like I’m actually eating hazelnuts that have been pureed and somehow fluffed into liquid whipping cream. Robust flavoring is perfect here, and the black base really makes the nut shine.
Oh my goodness. Sil, you are magic. Really. Thank you SO much for sharing this with me!
Mixed with 1/4 tsp of distinctively-flavored hazelnut matcha, 1/4 cup of whipping cream (I’m currently on an extremely high fat diet for medical reasons) and the tiniest possible amount of pure stevia (maybe an eighth of a pinch, if that)… and this is hazelnut creamy deliciousness. I could drink this all day. It is perfect, and the only thing I can say I want more of is hazelnut flavoring – which came about in my next tasting note!
I have a whole whack of this, and someone (who? I forget now) had some yesterday on here, so I’m drinking it in their honor, as well as to chase away the lingering sinus congestion.
It really, truly tastes like a liquid hot cinnamon heart. Creamy, spicy, hot and delicious. I am remembering however that, while I do really enjoy this and think it’s perfect, I rarely eat hot cinnamon hearts. If I had to pick, chocolate would win every single time in the candy department, and so it’s probably best if I pass this along to someone who loooooves cinnamon hearts.
Yes OMGsrlsy, I’m drinking this in your honor today, after you having reminded me just how darn good it is. Also, my bag notes this is meant to be a whiskey -inspired tea – and really, it’s just bang on! Creamy whiskey is what I get from it, with a touch of vanilla. It’s thick, it’s delicious, and just perfect.
Less rooibos taste = less steeping time. The bits and pieces still melt. How do I know this? Because I brewed it up today with my son, who wanted a replacement for the Maple Pecan black he grabbed a bit of earlier, and so I made this with only lukewarm water. It was like liquid toffee! Tried it again just for myself tonight, and lo and behold, same result. Yes!!
Interestingly, I like this more when it’s steeped properly than oversteeped. Why surprising? Because normally I like kick-in-the-pants kinda tea when I’m fighting something sinus-y. This time though, it was pleasantly sweet (I’m assuming I had a bit extra orange peel and juniper berry this time around), and a hint of cool to open up my nasal passages. Yay!
With the help of some of you lovely enablers, I think I’ve found this tea’s sweet spot, depending on mood. You want something mellow, mildly sweet and savory? Brew it for 4-5 minutes, tops. You want something spicy to knock your socks off and heat everything up to get rid of a cold, warm up, or get going? Brew it for 10+ minutes. This one was 20 minutes or so, it’s now cold, and FINALLY I feel like I can call this spicy. Zero burning or anything, however I should note I do like my spice. ;)