81

Time to try a new tisane. I have a few samples left, as the collection continues to get whittled down.

In the packet, it smells like some sort of baked good. Gingerbread, maybe? It’s not so chocolatey that I’d identify it as a chocolate aroma. The mixture looks heavy on the chocolate and caramel pieces and light on the honeybush and rosebuds.

Steeped, it smells boozy. A liqueur smell. Kahlua, maybe, though it has been a while since I had Kahlua. It has a tea-colored liquor that’s remarkably clear given the various sugary things in it that undoubtedly melted when steeped.

Fortunately, it doesn’t taste boozy. Well, at least not in the sip. There’s a bit of liqueur flavor in the aftertaste. The sip is mostly caramel, with some vaguely cocoa notes. It’s smooth and tasty, and a bit on the subtle side which I think improves it over what it might taste like if it was the sort of thing that hit you over the head. I can’t really taste the honeybush, which is a plus.

I was going to say I couldn’t really taste the torte, either, which would be a minus. But as it cools, I do get a suggestion of baked goods. Not as strong as the one in the Amaretti Cookie, but it is there.

This is the sort of thing I would have gone nuts for a few years back when I was marveling at the fact that a drink could taste like a decadent dessert without the calories. It’s good enough that it’s tempting me back toward desserty non-fruit tisanes tonight.

For that I rate it high, but I’m not sure it’s enough to make me completely buck my trend of late to crave fruity tisanes instead of desserty chocolate, caramel, cake, etc. ones.

Flavors: Alcohol, Caramel, Chocolate

Preparation
Boiling 7 min, 0 sec 2 tsp 17 OZ / 500 ML
ashmanra

I had never had Kahlua, not being a coffee drinker and not really drinking alcohol much at all, but I got bored one night and saw a recipe on Pinterest for homemade Kahlua so I gave it a try. Oh my, that is tasty stuff! A few people have tried it and say it tastes like the real thing and they loved it. I mainly made it to go in recipes that call for it.

__Morgana__

My dim recollection of Kahlua is that it tastes best with something creamy. There was a place in Boston when I was in law school that made an amazing drink that was almost like an ice cream sundae (though served hot) with carmelized sugar melted over the glass and all kinds of other things, and I think there was Kahlua in it. It was delicious and warming. I’ve had it “straight”-er in things like Black Russians and didn’t love it that way.

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ashmanra

I had never had Kahlua, not being a coffee drinker and not really drinking alcohol much at all, but I got bored one night and saw a recipe on Pinterest for homemade Kahlua so I gave it a try. Oh my, that is tasty stuff! A few people have tried it and say it tastes like the real thing and they loved it. I mainly made it to go in recipes that call for it.

__Morgana__

My dim recollection of Kahlua is that it tastes best with something creamy. There was a place in Boston when I was in law school that made an amazing drink that was almost like an ice cream sundae (though served hot) with carmelized sugar melted over the glass and all kinds of other things, and I think there was Kahlua in it. It was delicious and warming. I’ve had it “straight”-er in things like Black Russians and didn’t love it that way.

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Bio

I got obsessed with tea in 2010 for a while, then other things intruded, then I cycled back to it. I seem to be continuing that in for a while, out for a while cycle. I have a short attention span, but no shortage of tea.

I’m a mom, writer, gamer, lawyer, reader, runner, traveler, and enjoyer of life, literature, art, music, thought and kindness, in no particular order. I write fantasy and science fiction under the name J. J. Roth.

Personal biases: I drink tea without additives. If a tea needs milk or sugar to improve its flavor, its unlikely I’ll rate it high. The exception is chai, which I drink with milk/sugar or substitute. Rooibos and honeybush were my gateway drugs, but as my tastes developed they became less appealing — I still enjoy nicely done blends. I do not mix well with tulsi or yerba mate, and savory teas are more often a miss than a hit with me. I used to hate hibiscus, but I’ve turned that corner. Licorice, not so much.

Since I find others’ rating legends helpful, I added my own. But I don’t really find myself hating most things I try.

I try to rate teas in relation to others of the same type, for example, Earl Greys against other Earl Greys. But if a tea rates very high with me, it’s a stand out against all other teas I’ve tried.

95-100 A once in a lifetime experience; the best there is

90-94 Excellent; first rate; top notch; really terrific; will definitely buy more

80-89 Very good; will likely buy more

70-79 Good; would enjoy again, might buy again

60-69 Okay; wouldn’t pass up if offered, but likely won’t buy again

Below 60 Meh, so-so, iffy, or ick. The lower the number, the closer to ick.

I don’t swap. It’s nothing personal, it’s just that I have way more tea than any one person needs and am not lacking for new things to try. Also, I have way too much going on already in daily life and the additional commitment to get packages to people adds to my already high stress level. (Maybe it shouldn’t, but it does.)

That said, I enjoy reading folks’ notes, talking about what I drink, and getting to “know” people virtually here on Steepster so I can get ideas of other things I might want to try if I can ever again justify buying more tea. I also like keeping track of what I drink and what I thought about it.

My current process for tea note generation is described in my note on this tea: https://steepster.com/teas/mariage-freres/6990-the-des-impressionnistes

Location

Bay Area, California

Website

http://www.jjroth.net

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