213 Tasting Notes
Adds a touch of mint and ginger to white tea. I added a drop of light agave nectar. Good for those who would like to drink white tea for its health benefits, but complain that it lacks flavor. Bag will go a 2nd round, too! P.S. Given a chance, most palates can learn to distinguish the mellow flavor of good white tea.
Any time you mix hibiscus and rose hips, the result is somewhat predictable — bright and tangy. The lemongrass and other flavors are present enough here to make it more interesting, and the attractive red color is always a plus in an icy glass. Why some folks add lemon, baffles me.
Here in Texas, we’ve had more than 50 days over 100 degrees F already this summer, and it’s that hot right now. But I love this double spice chai so much that I cranked up the air conditioner and enjoyed it hot, or at least warm. It just doesn’t taste as full, creamy and spicy when I ice it down!
This refers to the bagged version of this tea, my first tasting of kukicha. I went with quite cool water, about 165F. A one minute steep gave pale amber liquor and a truly rich nutty roasted flavor. It tastes more like a dark oolong than a green tea, but the package says “roasted green tea.” I like it, and I can tell that the bag is good for a resteep!