2957 Tasting Notes
From the HHTTB
I used to drink a lot of Moroccan Mint, which is a blend of gunpowder & mint (everybody here probably knows that, if not, then now you know!)
It was especially awesome over ice.
This one is a decent gunpowder. Maybe I should go pick some mint from the yard, brew up somemore & ice it down, & enjoy a refreshing bev!
From the HHTTB
I almost didn’t make a cup of this. Someone wrote on the label, “This tea does not steep well due to content of black pepper.”
Then I figured, what the heck? I’m making 4 oz cups of all these teas I’m sampling today so that I can get through a lot of teas without getting water logged, so I made a cup. I added stevia & coconut milk kefir (which is pretty nice for a creamer, it turns out!).
This is delicious, & part of me is thinking of keeping it.
But the black pepper sensation definitely does linger!
For quite some time!
It’s been awhile since I had a cup of this, so I brewed one up to drink during my round trip to the bank. I used to drink a lot of stash teas, & they aren’t bad. This one needs some amendments to bring out the peachy flavor: stevia & the last of the coconut milk creamer that’s been in the fridge for awhile. A yes, kind of like peach icecream now.
Here’s Hoping Traveling Tea Box (HHTTB)
For those who don’t know, I’m a recovering addict. It’s been almost 30 years since I had a drink (actually my anniversary is coming up soon).
So I haven’t had a glass of wine in at least that long, & I’ve never had Ontario Ice Wine. In fact, I never even heard of it until I joined Steepster, LOL.
So this is actually pretty nice! Plain it was so so, with a little stevia (& I really mean just a pinch), it is a lovely fruity cup.
And what a tasty tea to wake up to!
I think maybe I’ve decided this year’s blend is just as good, & possibly better than last year’s. I enjoyed this with my first yogurt parfait in years. I got some Kefir granules recently, & I’m making milk kefir for the boys, & making Kefir from canned coconut milk for myself (because I can’t have milk). It’s awesome! If I let it culture longer it becomes yogurt. So I layered blueberries, that coconut yogurt, a spoon of fruit juice sweetened apricot jelly, & some crumbled walnuts. It was like having blueberry cheesecake for breakfast, not too sweet, but so creamy & good. And this cup of tea was perfect alongside it: robust, chocolaty, sweet, malty, yummy!
Why has it been so long since I drank this?
I guess it doesn’t really matter, cuz I’m drinking it now.
It is delicious.
I don’t feel like describing tea right now, but I’ve reviewed it before.
It’s one of those amazing Wuyi Oolongs with deep flavors of berries & chocolate, with a smooth roastiness, there’s even a hint of citrus.
After each sip there is a sensation in the sinuses that is kind of incense-like, that I can only describe as an ‘after aroma’.
I love it…sigh…
I’m enjoying a cup of this before I load up to go play for the monthly tea at the nursing home. I just had an awesome but easy lunch that included a Cherokee purple tomato & shallots from my garden. Now I’m having a cup of purple tea for dessert.
Update: oops! I forgot to upload this before I left! Now I’m back at home. I really do like this purple tea, & just for the record, it isn’t at all like the purple teas from Kenya. I still don’t have words to describe it, but in some ways it reminds me of some other teas, such as Golden Fleece. Hopefully the next time I drink it I can really focus in on what makes the taste so unique!