84 Tasting Notes
Usually I don’t post tasting notes about teas which I find mediocre or unpleasant, but…
Hello. Meet my absolute favourite COLD-BREW tea in the entire world!!!!!!!!!!!!!
(This tea is unbe-freaking-lievable. I probably have at least 1 pot a day. Not counting the steady supply of cold-brew harios in my fridge.)
Hario Pitcher + 2 Tblsp Kukicha + Fill to top with COLD water.
Leave in fridge for 4+ hours. Enjoy! Feel free to re-infuse and do it all over again.
(Tip: a splash of warm water before filling the hario with cold water does a nice job of getting the leaves to open up if you like it a teeny bit more pronounced.)
Seriously… try it.
And FYI you can find the Hario Pitchers I’m referring to on Rishi’s website. I own 6. Best investment I’ve ever made. Ever. And when any of you try it… let me know afterward how you feel about it. We’ll embrace.
(P.S. Word on the street is that if you use the coupon code “GIVETEA10” on Rishi’s website, you get 20% off your order. Get a hario! And by street, I mean my inbox.)
Has anyone found a favourite Kukicha from any other tea company? I’m just curious. I tried one from Adagio one time… meh… didn’t compare. And it was powdery. I want full twigs n leaves people!
Moldy basement? Did you guys brew your tea with lake water?
Serve with a milk chocolate chip [insert your favourite nut here] cookie. It will compliment the unique nutty qualities of the tea!
And it will make the tea more appealing for a first-timer or the average American palate. :)
I had to try this, I was so very curious.
Very clean. Mildly earthy. Not at all tart or astringent like red rooibos. Lovely infusion colour.
It’s very good, I appreciate it for what it is, but my palate has no interest in it on it’s own. However, it would make an EXCELLENT BLENDING INGREDIENT. If you’re into that sort of thing!
I was absolutely obsessed with this tea throughout college. I haven’t had it in ages, due to my tastes refining a bit… but this tea if great for new tea drinkers, my friends all love it, and I’ve also found it works well (or better) when combined with other teas.
I used to combine it with rooibos or berry teas. Then I added honey, and the result was a juicy delight, enjoyable hot or cold.
If you want to give it a try for yourself, I recommend combining this teabag with a bag of Madagascar Vanilla Red [Rooibos]. It rounds out the flavour of the Passion Tazo Tea, making it less tart.
I like what Ricky mentioned with the Passion Tea Lemonade too! That sounds really tasty.
One word: UMAMI.
Only I like to say like this: UuuuuuuuuuuuuuuMAMI!!!!!!
That’s the way… uh huh, uh huh… I liiiiiike it! Uh huh, Uh huh…
Decent. Enjoyable. Gets bitter easily though.
The Plantation Peach from Charleston Tea Co. blows this tea out of the water! That’s a loose tea though. Goes great with Hob Nobs in the middle of the afternoon. :) :) :)
Still the best bagged chai I’ve found.
Mmmmmmm… this tea. A green tea, but a beautiful amber infusion, and a lovely roasty flavour. And when I say roasty – I mean it in the best possible way! The PERFECT COMPLIMENT TO SO MANY MEALS.
If you’re entertaining, and you’re unsure of which tea to serve with the meal, Genmaicha and Houjicha are always a safe, yet impressive route to take!
And as I will often claim, Rishi provides the best I’ve found in both categories. The look, the smell, the big leaves, the infusion colour… it’s like I can taste Japan…
… and Japan tastes good. REAL GOOD. :)
It’s like… a tea, that can’t decide if it wants to be Sencha, or Houjicha!
I like it. It’s very good. However, I would choose both Sencha or Houjicha over the Bancha. Just a personal preference I suppose! Sencha for savoury, Houjicha for roasty. Yum yum yum.