1931 Tasting Notes
Ohhhhh this is good!
Smells like toasted basmati rice. Tastes like toasted basmati rice.
Om nom nom (I think I’m going to go put on a pot of rice to cook!).
(Flash steeping 3g in my teensy gaiwan that I haven’t measured yet.)
Edit: It started with a garnet hue, like
pineapple pomegranate juice or wine, almost. It’s steeping out and is more of an amber colour now. So pretty. So tasty. I must be on steep 8 or 9.
A green tea. Why do many green teas MissB? :) Ahh, well I guess it’s broadening my horizons or something.
This tea. It is SO FLORAL WOW. It does smell really good though. Like a garden or bouquet. And the flavour doesn’t move beyond floral to soapy for me.
Interestingly the tea went from meh, to weirdly grainy (texture) to thick and smooth and syrupy. I might have to try this again.
Thanks so much for sharing MissB!
1.5-ish tsp in 8 oz, 2 min at 175F.
Thank you MissB and Sil!
There aren’t a lot of teas left I’m super keen on trying, although I’ll be packing up one serving of each for myself as I divide the remainder. So many greens! :P
Anyways, this is a decent peach tea. I think I prefer peach and ginger, but you know. Plain peach works as well. The base is not bad at all either, and it goes well with milk. It’s a sort of candy-sweet peach flavour. Sort of. Not quite like Fuzzy Peaches, but not quite like a fresh ripe peach or a peach pie, either.
Thanks for sharing! :)
(2 tea bags, 2 minutes, 16oz, 195F.)
This is the DCTea shou coin thing from O5 Tea.
And… I am not a fan. Nopers. I’m on the 4th “rinse” and it’s finally not too bitter, but it tastes ultra musty and damp earthy. And it is still somewhat bitter.
I did one LONG rinse, to mostly break up the coin. It sat for about 10 minutes. Then 3 flash steeps in my glass pot from DavidsTea. It doesn’t pour super fast, but this is a shou. It should be fine.
I guess I’ll keep steeping and trying. But this cup is going down the sink. :/
I have the Double Ginger, from Amariel, which is just this plus dried ginger bits.
It’s really strong. Super spicy. I steeped it 5 minutes then pulled out the ginger chunks – she warned me it wouldn’t all dissolve, so I did use a basket.
I really like this, but don’t see that it’s much different from the ginger packets I get at the Asian market. I’m not sure that the dried ginger pieces really add a lot of extra flavour… not like grating fresh ginger into it does. (Yes, I’ve done that…)
So while I do like this and will no doubt finish it all rapidly, I don’t think I’d go out of my way to get it.
The caramel houjicha, however. I’m really looking forward to a cup of that one. Mmm, caramel tea. AND I have whipping cream. And maple syrup. :D :D
Thanks so much for sharing, Amariel!
Yep, eg from sbux.
I got on the wrong bus and it’s pouring and I’m wearing sandals and a sweatshirt and so so cold and sore and tired.
So I went the long way around so I could transfer to a bus without standing in the rain. And got sbux. The line was huge so tea it was. And she gave me two tea bags for the price of one, so I guess I look kinda crappy. :)
It’s not perfect, but it’s hot and flavoured and comforting.
Sample from Amariel – thank you!
This tea had a bit of an accident, in that it was involved in a water spill on my counter. I tried drying it out, but decided to steep it up ASAP just in case it was still damp.
It smells fruity and floral. Kind of generic fruity I think, and I can see jasmine blossoms in the dry leaves. Now, I just had some chocolate covered espresso beans, but the tea tastes fruity-floral. I’m not really getting any rhubarb out of it… maybe hints of rhubarb (What does rhubarb taste like other than itself?) but I’m not sure. And I think the reason it’s creamy is because I put cream in it and also the jasmine.
It’s nice, and definitely springy. But it doesn’t have that punch of rhubarb flavour that I was looking for. Not necessarily sour, but that fresh fruity creamy flavour you get in a pie filling.
I will have to pick up a sample of this for Sil when I go to Victoria. See what she thinks. :)
Of course there are two listings for this tea. It wouldn’t be Steepster without excessive duplications! :P
This sample is from Dexter, thank you! I have enough for one more pot, or a “terrible treatment” in my thermos. Haha.
I really like this one. Especially in later steeps when it starts getting so fruity. It’s still steeping up pretty dark although I’ve done 7 or 8 steeps already. Every time I go into the kitchen I flick the kettle on and do another cup. :) The only downside, and I think this is because it’s such a tightly packed puerh, is that there are lots of “bits” that need to be strained out. The Huron I had yesterday didn’t need to be strained at all, but then again it was a loose tea.
And I think I might prefer this one.
Thanks so much for sharing! Hopefully I’ll be able to come off hiatus at some point this year so I can pick up a cake. :)
With milk today!
Totally over steeped but I don’t caaaare! It’s delicious and getting me going.
I have to sand down the spackle I applied yesterday, wipe it all down, and slap on some primer. I’ve been SO SLOW with redoing my bathroom and the landlordy people are all, “Can you give us back the spackle? And the paint? And the rollers?” Never mind that they never gave me any sand paper or primer or putty knives or anything like that. Just paint, roller, tray, putty. Hmm..
I made a huge pot of this last night, and stuck half of it in the fridge for an iced tea. It was actually excellent this “morning” when I finally rolled my butt out of bed.
And I’m having the last of my Christmas purchase tonight!
This tea really is best oversteeped. 2 tbsp per 16 oz for maximum pleasure, or 3 tbsp for a 1 litre tea pot. I had about 1.5 tbsp left and I brewed it in a not-quite-16-oz mason jar.
The downsides to this tea are 1) needing to use paper because of those insidious chamomile bits, 2) the weight per cup, 3) the artificialness of the flavour. Still. If I could get it 50% off again, I’d get it. :)