157 Tasting Notes
MId Afternoon yesterday, really really tired, this tea was a saviour.
I wrote some notes on a piece of wood I was working on: “Tasty Refreshing Clean Lingering”
That’s a pretty good summation of this tea.
I also used it in yesterday’s Valentines’s Day Special Orange and Rose Tea, but I couldn’t try that myself because I’m allergic to oranges.
One minute I’m discussing US presidents on-line, one thing leads to another, John Qunicy Adams leads to Quince Roobos. Now it’s in my cup.
Sweet, fruity, relaxing. I love this stuff. This brew is filling my office with cheery fruity cheer. A quick check of my tea cupboard shows that I have about 50grams of this left and a full kilo of the Wild Cherry version. I wish it was the other way around.
My obsession with this tea shows no sign of abating.
This follows my typical pattern these days: A small cup oif PMT quite late – last night it was about 11:15 – and then a steaming great mug of it to start the day. Being Saturday, I did not arise until about 6:40, and I’m still a little sleepy.
And here’s my answer. With a sllighlt brackish yet sweet aroma, I am already engaged.
The first sip takes me to the warm air of a forest, herbal tones compete with background wood.
I am more convinced than ever that the second steep of this tea is usually the best
Enjoying this tea during meetings at the T-Bar
First cup was very mellow – enjoyed with better half, she had milk. Was and mossy, I would say.
Second cup with good friend Aaron, we have finished and are pulling the leaves apart.
aaron says "Balanced between herbal quality (mossy) with slightly tart finish. (Sweetly bitter!)
I added a little sugar which thickened it on the palate and bought the wood.
First pot was served almost stone cold. What were they thinking.
Second attempt – quite rich. not a bad blend. The other half liked it. Quite reddish
My 100th Tasting Note!
Our kids cooked us dinner last night, some Asian fusion stuff. We knew our youngest (Saxon) is a talented chef – he has worked for us as such in the past – but our older son Lucas also did a great job.
But… we were promised tea and it never came.
So, arriving home at 10:30, time for a cup.
I made the chai up about two months ago, and this was the last of it. Immediately, you know it’s going to have a more cinnamon taste, because it falls to the bottom over time, When we owned a tea shop, we had customers who would only buy chai when the jar was low.
So, out with a chai, 4 grams in 150mls of water for 6 minutes.
150 mls of skim milk, 1 sweetener and two spoons sugar (yep, diet time)
Steamed to a frothy 80 degrees, poured two steaming mugs, sprinkles on top.
A very worthy, sweet, delicious 100th note!
PS: Saxon’s partner Sarah was wearing a “No Woman No Chai” badge last night.
Note to self: Dopn’t add too much tea. Don’t let it steep too long. Don’t try adding more hot water to the cup make it better.
And don’t expect to be cheerful when it’s 4am and you can’t sleep.
Wrong tea, at the wrong time. Tastes like Mud. But all my own fault.
Wouldn’t be fair to re-rate this tea over this.
My first ever commissioned blend, a few years ago now.
Dark, strong if you let it, yet light and refreshing with the right care.
Today, it’s a small amount and a quick steep as the weather is stinking hot.
Yes, it’s light, sweet and refined. The nilgiri in the blend really rounds it off, even in a light brew.
The only chance anyone probably has of getting some of this is to drop round to my house. Oh, well, I can always drink it all.