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Recent Tasting Notes
Thanks to Lena for the ‘krab’ tea!
3g/6oz/175/2:30 – Smelling this and thinking of sea food, I can totally see the crab comparison. Or maybe lobster tank – that sort of salt + crustacean smell? Something like that. The initial taste has that same flavor, too, but while I can see it, it’s probably not my first thought. My first thought is “oh, Chinese green”.
My description for a lot of the Chinese greens I’ve tried includes briny. This one gets it a tiny bit but as it cools but what really surprises me about this is that as it cools, instead of the brine taste getting stronger, there’s a delicate sweetness to it, especially in the tail, that shows up more. And that pretty much makes me love it because I don’t think I’ve ever seen that in a Chinese green. So woo hoo!
And thanks Lena!!!
I really like this one. It has a sweet, buttery, floral scent. The taste is a very light buttery, nutty, with a very slight vegetal. It reminds me more of a white tea than a green tea in its light taste. The color is a pale, cornsilk yellow that is very appealing. I may steep it for a little longer than 3 minutes next time to see what it does.
It’s about a 823 out of 1000 I suppose. I wish I had a little bit hotter water to brew it. Seems like whatever temp the insta-boil device on the alhambra thing is just slightly under what it needs to be (probly 190) for this tea. I’ll try it again for a full review another day.
Ah, it’s a morning that demands balls. Either that or sliding back under the covers and sleeping in. As always the dragon balls are lovely and strong with a strong cocoa undertone. I ordered ten ounces from Adagio and I am in awe of the giant can they are in. I’m glad I did. This is shaping up to be one of my favorite teas.
A headache is pressing in on my brain after a night spent up with a server on-call issue. Dragon balls are just the thing! Their strong, full-bodied sassiness is willing to hold my head with gentle soothing motions while the caffeine kicks butt, drives out the pain and gives me energy to spare.
The tea brews up into a copper brown liquor that smells sweet. The balls release themselves from the tight black pearls and expand into full chocolate brown leaves, a process that never fails to amuse. There are notes of cocoa, caramel, and a touch of earthiness in the taste.
The only bad thing? I’m now out of dragon balls. I guess you could say that I have no balls.
So what does one say to one’s tea collection after certain members of it have given one a splitting headache? Balls! Balls! Bring them on!
It really is a great tea. Sharp like good chocolate without being bitter and with a full ration of caffeine to chase away the most troublesome headache. Bring on the Balls!
These are really big pearls. In fact, they are much too big to be called pearls. Let’s just go with takgoti and call them balls. It’s a good name for these. They expand into beautiful brown leaves and brew up into a red-black liquor.
The fragrance is slightly fruity with a slight smoky note. It’s a strong tea with a slight astringency and a very slight bitter chocolate taste (I may have oversteeped it slightly). The smoky notes exist within the taste as well. It’s a good strong tea and better than I expected. Not as good as my favorite blacks but I wouldn’t toss these balls out of the room. They have a lot to offer.
When I opened my sample tin, there were a lot of big chunks of stuff on top, and the rooibos had filtered to the bottom of the tin. I stirred the tea up to distribute the ingredients better before brewing. I made this with frothed milk and honey.
Rich, strong and soothing, with a nice balance of spice. This was great after coming home from a late choir rehearsal.
So I brought the water temp down and lengthened the steep time a bit and all I can say is WOW! It’s like a whole new tea. With just those few small changes, this has gone from ho-hum tea to the apple tea that I would create if I had the skill to.
The apple flavor is crisp but not overwhelming, with just a touch of sourness to bite your tongue. It also has a pleasant sweetness that’s not too sugary, and a spicy aroma that’s inviting and invigorating.
In short: When made correctly, this tea is a winner!
Steeped this one for a couple extra minutes today, and it definitely made for a much stronger taste. I still get much more spice than apple (especially strong when smelling the tea leaves, which have a strong, spicy smell to them) and the aroma is pleasant, but the flavor has a bit of a bite to it on the finish.
I really took the time on Saturday evening to brew this correctly. The whole process took about 30 or so minutes. I had about 1 cup of cream that I added to the mix that made it superb! Diets aside, adding the rich cream was sooo good. The whole house smelled spicy and fall-y. After my husband’s initial, “you’re going to make me drink that, aren’t you?” he decided that he loved it. (I didn’t tell him it had coconut in it.)
On Sunday morning I awoke to the Thai Chai smell in the house again. I thought it might still be from the night before, but my husband crept into the bedroom with a breakfast tray of eggs in a pita pocket, a piece of homemade baklava, and the last rose from our garden. Oh yeah, and a huge steaming cup of Thai Chai for the both of us! He had snuck out of bed to start making the tea! He admitted that it was better with the cream added (he just used skim milk), but it tasted great to me because of all the thought he put into it.
As we lounged in bed eating breakfast and drinking our tea, he said to me, “Hey babe, I won’t give you a hard time if you order a much bigger bag of this stuff.” Yea!!! No more eye-rolling when he sees my tea orders!