2466 Tasting Notes
I bought this recently with my American Tea Room order. It’s the last tea from that purchase I need to try aside from the Cardamom Black which I simply cannot FIND. I can’t remember if I left it at work, in which case it might have disappeared along with the tea strainer that went missing. :(
Anyway on to this rooibos… I steeped this for about 7 minutes because I was trying to get my laundry out of the dryer. Tasting it now it’s like a double punch of lemon. This is seriously a lemony tea, like the cup is sitting near me and I feel like I’m smelling lemon pledge. ATR says the aroma is candy sweet but I’m getting mostly citrus.
I thought this needed a bit of sugar and soymilk to mellow it out, and I do like it better this way. It seems VERY strong so next time I might try to steep it for a little less time. This would be a good one to try iced, I think.
A few people have compared it to Della Terra’s lemon chiffon. That is a nice blend but it also had dairy in it, which isn’t something I want to see in my tea. So, at least this is a vegan lemon-y rooibos. I might need to experiment with this a little bit… it might be good with some ceylon or a nilgiri mixed in too.
IMO, good but not wonderful
A tea from the now defunct Rare Tea Republic. I forgot I had this, it was lurking in the back of my tea cabinet. As you can see, it was/is one of my more positive experiences with white tea. I enjoyed this today with a touch of ginger root, which was nice. I won’t forget about it anymore, I hope!
Just a quick note… this is my first tea of the morning and it’s a bit of an experiment. I decided I would try making a blend with the herbal chai masala I got from Simpson and vail and it’s a pretty good combination. The chai definitely overpowers the Florence but there is a bit of hazelnut/cocoa peeking out in the finish.
This was the tea of the afternoon. The BF and I had some tea at a cafe en route to the Berkeley Art Museum and the only teas they had were from Stash so I decided to try this.
When I think of Christmas flavors, I guess I think of cookies, eggnog, gingerbread and things of that nature. This is a white tea with ginger and peppermint. It didn’t really remind me of the holidays at all, but it turned out to be a good after lunch tea because I think it helped out with digestion as well as my overall perkiness levels. I do not think I would buy this for myself, but certainly wouldn’t turn down a cup if offered.
I discovered if you rinse the dry leaf before brewing this tea becomes a lot more palatable, that kind of rinses away whatever powdery substance was making it muddy before. Drank with soymilk and a bit of sweetener. Not destined to be a favorite but I think I can finish the bag now. :)
Evidently it’s unearthing old Upton samplers day for me…
Usually I’ve liked everything from the Temi estate and this is no exception. Very similar to a darjeeling in aroma but in terms of flavor it has a definite woody flavor and seems more astringent than I would normally prefer. I should have brewed it at a lower temp, but a touch of stevia perked it right up!
p.s. I brought a new tea strainer to work and hope it doesn’t disappear!
Backlog. I made this yesterday in my Teavana glass teamaker and had it after lunch. For a flavored green, it isn’t too bad. I think the apple flavor has mellowed a bit over time which makes it one green tea that seems to have improved somewhat with age. :) I prefer this cold so I cold brewed some of it yesterday afternoon and will be enjoying it with today’s lunch.
I found this sample in my tea cupboard so I’m revisiting it today. Compared to my tasting notes of before this seems kind of peppery, almost spicy… which makes me wonder if I need to clean my teacups better! Still very mellow and smooth with a bit of malt. This is a very enjoyable cuppa for the morning time.
I’ve been on a spicy tea kick lately as you may have noticed if you follow my tea log. Originally I bought this thinking it would be nice mixed in with other teas to ceate a chai but I figured I should drink it on its’ own at least once.
The package is bursting full of spices including whole cloves. The anise definitely provides a licorice-y note. I’m not sure I even know what Sarsaparilla tastes like so it’s difficult to know what type of a part it is playing in this blend. I
I did not follow the traditional chai making instructions that are on the S+V website, I steeped it the regular way and then added soymilk but it’s still pretty good this way. I’m glad to know I can drink this plain but I think it will be even more awesome mixed with black tea or some rooibos just to tone it down a wee bit…