Every now and then there are situations that just crave for champagne. Putting up the first personal blog ever for instance, which you can find from here:
So, what to do when it’s Monday, the first day of the week and it’s only 11 a.m.? Well of course every good art student goes for the real thing since noblesse oblige. This time though yours truly went for a green tea blend called Thé Champagne, which with its’ name hits close enough.
The scent of old, dried fruits is unmistakably an underlayer of the floral palette, and delightfully the added strawberries don’t push too much through. As nice as strawberries are, they still work best when fresh and straight from the fields. Dried ones…not so tasty.
Always having flavors added as aromas is something that makes my neck prickle a bit, since it’s so easy to taste only the added aroma and in worst case scenarios the whole thing being very artificial both in smell and taste. So as with the real thing itself, this champagne is also something to approach with caution. The brewing takes the edge off of the scent, and turns it into more tea-like in its’ softness and fuller form. So good so far.
Sip.
…
Oh come on.
Giving myself a toast and going for another cup. Now it tastes. The dry taste lingers first on tongue, accompanied with the green tea, and somewhat airy character is thrown at you. No trace of bubbling though. Which might actually be a little unnerving if being suddenly hit with sparkling sensations. The promised champagne gets lost and stays only in the smell.
I can see this tea fitting situations where talking is the main thing instead of really tasting the tea. This is just tea for company. Nothing interesting, just very light and airy, a little bit of sweetness which does lose to the taste of dried fruits. What fruits they might be, maybe some apricots and grapes, but overall undefined.
I suspect the deities of decadence are not laughing with me in this case.
