1812 Tasting Notes
My best friend needs to relax and she wants a caffeine free tisane to drink at night. She has been mixing grocery store chamomile and peppermint together, and I decided to try to make her a special loose leaf blend for her birthday.
I bought German chamomile from the bulk bins at our local health food store, as well as some lavender blossoms. I already had some Upton spearmint at home.
For this first pot I used two teaspoons of chamomile, one scant teaspoon of lavender flowers, and a half teaspoon of spearmint. Overall it isn’t bad but I have been drinking Forest Tea from Mountain Rose herbs lately and it is much more flavorful. I think I have only had Egyptian chamomile up to now. Maybe it is stronger. This was for a 20 ounce pot. It is pretty good, especially after a nice long steep. I did not sweeten, though my friend may want to add honey.
I think next time I will try three tsps. chamomile, keep the lavender the same, and add a full teaspoon of spearmint. If any more experienced blenders have some pointers for me, please share!
Taiwan Ginseng oolong! I love you I love you I love you. You are delicious. You are addictive. When I make you, I make a lot of you, and I drink and drink and drink.
Tonight I served you with homemade lomein.
Now I asked if there is licorice root powder in this and was told no, and I am sure whoever it was doesn’t know it is there, but it HAS to be there. I taste it, and I have never seen a ginseng oolong that didn’t have at least a bit. I don’t care. I love it.
I tried another ginseng oolong and it was nothing compared to this one. I scoff at it. Buy this one.
I bought as ample of this eons ago so it is now rather old. I never got around to trying it. My best friend told me she has been trying to drink herbals at night and has been mixing grocery store chamomile and peppermint teas, so I was going to try to amp things up for her birthday with my own blend. I tasted this one to get an idea of where I want to go with this.
This is really simple. Mostly I taste chamomile. The flowers make it pretty but they don’t seem to add a ton of flavor, although again, the sample is old. It is pleasant enough and if I really wanted a simple caffeine free tisane it would suffice.
Wow. Wow-wow-wow! I believe this was the tea Fox put on the top ten teas in the world list last week, although it may not have been the golden tip version, I don’t remember.
I had completely rearranged my schedule for the snow days and it all fell through. Every single bit. So I had most of the day to do whatever, and I drank tea and ate pound cake! I thought a friend was coming to join me but I ended up drinking alone. (That’s how we know we have a problem, right?) LOL!
This is amazing, and the aroma is not to be missed. Rich, rich, rich. Delicious plain. Delicious any way you drink it. Don’t ever let it run out without a fresh batch on hand.
I was saving this one for a special occasion since K S said it was one of his favorites. It is freeeeeezing cold out, hubby has worked a bit of overtime this week, and I thought we would do yoga with the Buckstove humming away and celebrate his weekend. Alas, hubby was supposed to get off work at 11:30 today, but ended up driving a total of seven hours after that to go to a funeral for the father of his boss. He is that kind of guy. But it meant he crashed on the couch when he got home and didn’t feel like exercising.
That’s okay! I can drink most of this by myself, I am sure!
I steeped it for three minutes with 174F water. I resteeped it immediately for three minutes and combined the two steeps in my large tetsubin.
This has a rich golden color. Up front, the sip is sweet and mild, then comes a bloom of stronger flavor that reminds me a little of Chun Mee, one of my favorites for pairing with Asian take out.
Very nice! I have polished off about half of the pot. I hope I can sleep tonight! The rest will be reheated and served with lunch tomorrow.
I am pretty sure I wrote a note on this one before, but as happened yesterday, that note seems to have disappeared.
I had never heard of osmanthus until a few years ago when I ordered an osmanthus puerh. It was very good but I had nothing to compare it to so that I could really separate the flavor. I have since had a couple of teas with osmanthus and I think I can recognize it better now. It isn’t nearly as sweet or as strong as jasmine to me, nor does it have the thick mouthfeel that rose can have.
The oolong here is not a dark roasted one, and it combines beautifully with the floral. I believe that this tea would have been rather floral on its own, and the addition of osmanthus just sweetens it a bit more. This was a lovely oolong for a late night treat, lasting about six infusions and really could probably have kept going for more.
I was so sure I had reviewed this one already. Maybe Steepster ate it.
This is fantastic. I mean, really, so good. I served it yesterday at tea time and I am having it again today with my salad for lunch. The green tea base is so smooth and slightly creamy, the coconut comes through nicely though it is subtle, and the pineapple is softened, not tart or strong. Everything just really melds together and makes for an awesome cup (pot) of tea.
Gurman’s is really batting .1000 for me!
This was one of my Christmas gifts that eldest daughter picked up in Dublin. Oh. My. Gosh. I have to say it was amazing. I get rich, rich apricot and raisin mostly, with a little mango. This is full bodied and so flavorful. Fantastic! Taken plain, and served at tea time with homemade lemon pepper crackers and cranberry White Stilton cheese.
I haven’t had this in a while but for the past few days hubby and I have been making a large tetsubin of tea and doing yoga together by candlelight with Pandora playing before bed. I am trying to spring back from this blasted upper respiratory thing and get back in decent shape. I picked this one tonight. We typically have green, white, or oolong together, rarely black tea.
This still has a delicate creaminess, but I tasted something tonight I don’t remember picking up before. In previous notes I said it had a light nutty flavor, perhaps walnuts, but tonight I am definitely getting a fruity note. The last tea in the tetsubin was a plain Bai Mu Dan but I did actually make the tea in a smaller pot and resteep the leaves to combine the two steeps in the tetsubin. The last tea in that small pot was Palace of Roses, but I rinsed it before making this. I wonder if it still could have added flavor to the tea? If it did, it was a brilliant accident because this is amazing. I see another note that mentions this tea tasting floral. I feel like I am getting a light fruity note for sure. I will have to try this again and see if I get the same thing.