2170 Tasting Notes
I saw some tasting notes on this and then found out that one of my tea proselytes had purchased it and really loved it. I hightailed it to Barnes and Noble to acquire a tin. And it is ORGANIC!
The first batch was only decent but that was all because I FAILED TO READ THE LABEL! I prepared it as if I was making an SBT blend. This is supposed to steep for fifteen minutes! Making it the right way made a huge difference, especially since I was resteeping. I did not make a full gallon per bag, but rather about three quarts. It is lightly sweetened.
As with all my iced teas, this tastes best to me after it has been in the fridge for at least a day. This is what iced black tea should be. It is stout but not bitter, smooth, clear, and clean. It goes great with a banana sandwich, and what more can you ask of a black tea in summertime?
Yesterday we drank this hot at tea party. There was about half a pot left because I had used my biggest pot for this blend. Today I added simple syrup and ice and drank it with lunch. Absolutely delicious. I did try it unsweetened and cold first but I didn’t care for it nearly as much as with some sweetening.
This was the final tea at tea party, a tribute to the Blueberry Buckle with which we started tea party.
This smells so darn good I can rarely stand it! My daughter says it smells just like a grape lip balm she had when she was younger. I taste grape candy, or possibly violet candy. This is really good, and my kitchen and living room smelled amazing.
Now my cold steep has had one more day to sit in the fridge. Tonight for supper I finally tried with simple syrup added. It was fantastic. I am glad I have enough of this to last out the summer because I will probably start making it by the gallon. This and Fruits d’Alsace are two of my favorite fruity teas for making iced tea.
If you make it the regular way and then chill it, I find it tastes best after a day or two in the fridge. The flavors really meld.
JacquelineM has been teasing Steepster with her reviews featuring Blueberry Buckle lately. “Drool!” said gmathis. “What is Blueberry Buckle?” said I. A quick google search and now it is MINE!
I like to serve sweets with a plain black tea and then I select other teas to follow, keeping the lightest teas for last so we can experience them on their own when we have finished the desserts. I have only about one half ounce of Catherine left, so I decided to make this our first tea and use it up so I can order a fresh batch before chilly weather arrives and/or school begins. Around here, school will start Monday and chilly weather might never show up!
The Buckle was wonderful, fantastic, amazing! I loved it! We served it with homemade vanilla ice cream, a very light recipe that I make. The tea was perfect with it. It is smooth, non-astringent, with a hint of smoke, and just the right strength to pair with desserts or to drink by itself. It doesn’t need milk or sugar for me.
This tea is a fitting tribute for an amazing lady.
My two eldest kids once never liked tea of any kind. Even growing up here in the South they never took to sweet iced tea. But now that they are grown and I have tried nearly tea there is on them, they both like puerh and matcha! Yay! Go figure!
My son has been coming every weekend to help his dad build a fence and it is brutally hot. In addition to the iced matcha water they drink while working, I have been making cold steeps of puerh for the rest of the time. My son is pretty health conscious. Yes, he loves his Mountain Dew and Taco Bell, but he exercises moderation and makes sure he gets something healthy every day, too.
He has really been enjoying the cold steep puerh, and even texted me for directions on ow to make it with some puerh I had sent home with him.
Cold steeped puerh is truly refreshing, light, and cooling. It feels good to drink something that I enjoy this much that is also so good for me. Many thanks to Bonnie for showing me how good it is this way!
This is one of my favorite Harney and Sons blends. I loved drinking Paris, and when I tried this it was very similar but something about it made me want more, more, MORE!
I just finished my tin of sachets and I am well on my way through the one pound bag. I decided to give it the slow cold steep that was mentioned on here a day or two ago.
I put one tablespoon per eight ounces of water in my carafe and left it for three days. I know it is supposed to be four but I couldn’t wait!
And I was SO PROUD! My friend who drinks tea with me took one sip and asked if it was iced Tower of London! My tea proselyte, getting all grown up!
This is definitely delicious, and we drank it sans sweetener. I do want to try it with a hint of sugar next.
I waited to make this sample until I had a friend for tea. She does a few reviews on here, and I thought it would be good to get more opinions on these samples.
This is really fruity smelling! I do taste the rooibos but I think I taste it even when other people don’t. I have only had red rooibos but I find it very distinctive. My friend absolutely loved the aroma of the dry mix!
We tried it hot and it was quite nice – smooth and fruity with a nice strawberry flavor that stood up to the rooibos flavor well. The grapefruit is lingering on the back of the sip and I think that is my favorite thing about this tea. That lasting fruitiness is great on a horribly hot and sticky day like today.
As I did last time, I saved the last eight ounces to chill and sweeten so I could try it iced. I think that rooibos lovers would be very pleased with this blend for an iced summer treat. In my clear glass, it looks like regular iced tea in both clarity and color and I think someone could fool me that it is a flavored black tea if I thought the rooibos was cherry flavor. I think this is my favorite of the Nina’s rooibos blends I have tried so far.
Thank you, Laurent and Sophie and Nina’s Tea! I quite enjoyed this sample!
The syrup is rescued! I have made simple syrup and flavored simple syrup, but I used a new recipe for tea soda to make this syrup. I shouldn’t have. I should have done what I always do. They said to simmer until reduced by half, which resulted in syrup that was practically hard candy and didn’t dissolve in the soda but rather sank to the bottom in a stiff clump.
I poured it into a saucepan, which took forever because it was thicker than molasses, added water, and heated it up again. I let it cool a while and poured a bit in the bottom of a couple of glasses. I poured chilled Perrier on top of that and added ice, and it was DELISH! I can’t wait to try a whole bunch of flavors like this!
I wanted to try to make a tea soda, and I wanted a fruity tea that didn’t have any tendency to go bitter. This was perfect!
I followed the instructions – two cups water, two TBSPNS tea, steep usual time, strain and simmer with two cups sugar.
I chose to use Perrier since I found San Pellegrino to be a bit salty. Someone here mentioned that they used Perrier for tea soda recently, and I am very pleased with the results!
The only bad thing is that the instructions said to simmer until it is reduced by half, and I think that was wrong because I swear this stuff has hit the soft crack stage. The first soda I made was great as the syrup was still warm and mixed well before the ice chilled it. By the time I made the second soda, the syrup was so thick it just hardened in the bottom of the glass. That has never happened with simple syrups for me before, but I have never reduced them so much.
I plan to try adding water and heating it briefly to see if I can salvage the rest of the syrup because it is DELISH!