1930 Tasting Notes
I’ve had this iced a couple times over the last few days, and… it’s not as good as the one from Butiki. It really isn’t. I mean, it’s not a bad tea – I do like it. But it doesn’t have that magical fresh juicy pineapple flavour that Stacy managed to bring out.
So I need to find a different pineapple oolong, maybe for next summer. I’m going to need a break as I have 4 tsp left of this, and 1 tsp makes a LOT of iced tea because it resteeps so well.
Oolong with crushed freeze dried pineapple bits.
And pineapple flavour.
And maybe some flowery bits.
(I poured the tea brewed as below over a lot of ice. Multiple times.)
I still think this tea is weird.
It’s super warm here, and there’s a heat wave this weekend (it’s been the dryest June ever I think, all the berries in the forest are sad…), so I’m drinking iced teas.
The tea still tastes toasted, kinda like the rice in genmaicha, but I do like the mango flavour.
I used 1 tbsp in “some” hot water (to the top of the logo in my DavidsTea steeper thingamabob), over ice, and topped up my glass with cold water to make 16 oz. Also 1/4 tsp sugar.
I only have one serving of this one left, and I don’t think I’ll be buying it again. While I do like mango, the toasted tea flavour is not for me.
I got this for cold steeping, and omg. SO SOUR. Like, my teeth feel weird kind of sour.
Much better with some sugar, but I don’t want to add sugar to my “juice” teas.
So I won’t be getting this one again either, although I’ll actually finish the 50g or so that I bought. (Which was $2, so really not a big deal.)
Oh, this isn’t bad at all. Which is really surprising, TBH.
The pomegranate is heavy on the candy scent, which is why I picked this tea up. The sencha is sadly still quite vegetal and green, which isn’t my favourite, but the flavours come together pretty well.
I won’t be rushing out for more of this, but I don’t regret trying it. :)
My brother (foolish as he is) blindly bought a 100g tin of this and then discovered he can’t tolerate matcha.
So I ended up with it. Yay!
I’m sipping on it cold, and I’m really enjoying it. 1/2 tsp sugar, 1/4 tsp matcha, whirred into a little water, then topped up with ice and water to make about 1 cup.
I’ll have to do this more often!
This tea is quite a bit different from the 2014 First Spring Nanpo Laozhai.
This one is a lot less bitter, there’s less bite. It’s still fresh and green, and reminds me of green beans or spinach water as well as matcha. I’ve just been doing flash steeps, but the liquid is a pretty yellow, and the flavour is also sweet. I would say that this one is more mild than the other. More approachable, although I do like the sharp biting bitterness of sheng.
Thanks so much, WymmTea, for sharing.
I haven’t had tea in a while, but I managed to have a cup of this today.
Still delicious. Still much loved.
Maybe once I get some seriously disappointing club stuff out to my swapping pal, I’ll be less cranky when I look in my tea cupboard…
Tealizzy posted on instagram about Thai iced tea, so of course I had to go find my favourite recipe and my favourite iced tea and make some.
No, this isn’t traditional. According to the internets, Ceylon tea is used, not Chinese tea. Oh well.
What I did was I took 1 bag of this tea and steeped it as directed in 2 cups of water. In 1 cup of water I added some sugar (2 tbsp, which is too much as I rarely sweeten my tea! But you sugar to your tastes.), 1 small cinnamon stick, 2 star anise, 1/4 tsp powdered vanilla, a few cloves, and some crushed green cardamom pods. Brought it to a boil and let it steep for about 30 minutes. The tea, once it was steeped for 15 minutes went into the fridge to start it cooling. (1-2 tsp vanilla extract is fine too. Everything is to taste, so if 1 tsp isn’t enough then add more. Apparently orange flower water is another optional ingredient, as well as pandan leaves.)
Once everything was steeped I combined it and added ice to 4 cups. And refrigerated overnight.
Now I’m having the tea mixed with whole organic milk (aka homo milk, aka 3.5% milk fat milk), and it is divine.
Yum yum yum.
I need to make this more often. I need boba.
My one tip is DO NOT USE PLASTIC. One time I made this I steeped the spices in my DavidsTea Steeper and OMG, the smell of star anise would not go away. Use a pyrex jug, or a metal pot, or something not plastic.