Davidson's TeaEdit Company
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Recent Tasting Notes
A sweet, hardy herb that makes a bold, brothy brew. The traditional way to make rooibos is to infuse on the stovetop in a pot (or coffeepot), for a long period. You can steep it all day and it only gets sweeter.
I only let it simmer for an hour or two, after bringing to a boil, because I don’t want to wait for that wonderful taste. If you haven’t heated rooibos for at least an hour, you’re missing the flavor of rooibos.
Extra can be left steeping, and reheated in the pot later—just as delicious! Only make sure not to overboil it, because I notice it becomes a little astringent that way. The long steep method calls for slightly less leaf.
Flavors: Drying, Nutty, Sweet, Tobacco
Ordered a Paleo cookbook online and accidentally had it shipped to my old college address. I’m going to have to call the mailroom there tomorrow morning and make sure it at least gets sent back to Amazon so I can get a refund.
Stupid, stupid STUPID.
Speaking of stupid purchases I made on Amazon, I made this unpleasant and semi-stressful discovery whilst sipping on a mug of this chamomile tea, of which I bought a whole pound off of Amazon.
I may delete my Amazon account.
Not that this tea is terrible. It really isn’t. It’s your average, very soothing, sweet, apple-y chamomile. I just have too bloody much of it. I need to make better life choices.
Bought a pound of this.
A pound. Of chamomile. I must have rocks in my head instead of a brain.
It’s delicious though. Sweet, perfume-y, and very soothing. The flowers are whole, so it’s like drinking steeped daisies. An awesome companion tea for when I have to work from home (like this weekend).
Plus, the fact that I now have a pound of it means that I get to experiment with it, adding spices and sweeteners as desired.
This is just alright. Kind of ‘meh’ … you know? Boring. And chai blends shouldn’t be boring. I’ve tasted better rooibos chai blends. The body seems thin as does the flavor. I think that might have something to do with the fact that the only spices listed in the ingredients is clove and cinnamon. Kind of a boring chai blend, really. If I’m going to have a rooibos chai blend, I want some zesty spices to make up for the fact that I’m drinking rooibos.
Ah well, I guess they can’t all float my boat. It’s tasty, I guess, but it’s just … kind of ‘meh.’
This is a deep, rich, spicy tea. It’s so heavy to the spices that the tea base doesn’t really shine as much as I would like. Whole cardamom, cloves, orange peel and cinnamon pieces are richly interspersed with the leaves. It reminds me of holiday baking- but the exotic notes of cardamom add their own layer to the brew.
I have a habit of drinking my chai as I would any black tea- straight up, no milk, no sugar. This chai is a bit strong for my taste without the additives. It’s truly meant to be traditionally brewed as a chai- the robust spiciness still shines strong underneath the milk and sugar, unlike some other chai blends I have tried. Some of the spices (I believe the cloves are guilty) can add a bitter taste if steeped too far beyond 4 minutes.
I personally prefer more tea flavor, but this is a pleasant jaunt away from my constant black tea drinking.
It’s not special but there’s nothing bad about it. In fact, I’d say in its defense that it is a tea of no real downsides at all. Crisp, no aftertaste, clean. It seems like it would respond well to sweetener (I didn’t use any) and if I was served some as a guest somewhere I would be satisfied.
State at time of consumption: Coffee Mug, Silk Almond Milk (just enough to color it lighter) and around 170 deg at time of consumption.
Sipping this tea while I am waiting for the milk to come up to the right temp.
I am making Chevre cheese with all this goat milk around.
I am milking a friend’s goats while she away and have tons of milk around.
So, I am making into cheese, buttermilk and ice cream.
Anyway, I realized while I was sipping this tea that I never logged it.
It is a pretty standard Sencha.
Which is good, because that is sometimes exactly what I want.
Dry leaves smell of hay drying in the sun.
The tea itself does not actually have much of a odor, very light hay smell.
The color is a light yellow.
Taste is grassy and bright.
A bit of a bite or astringency at the back of the throat.
A very enjoyable afternoon tea!
This is a great Rooibos Tea
- I was surprised what great tasting tea this is - If you have never tried Rooibos this is one to start with — It smells great when you open package and it brews up this beautiful red - I drink this everyday too - This is my late afternoon eve tea - This is a great bargain too - I paid 12.99 on amazon for 16 oz - Their web site has a higher price for some reason - It tastes like a really good smooth Rooibos tea — I would recommend this tea to try
This is my go to tea. I drink it all day non-stop. I love the rich tobaccoy flavors. Low tannins means you can steep it for an extended period of time, it won’t get bitter, and it doesn’t stain you teeth like camellia sinensis does. I have found that fresh ginger root goes really well with rooibos as well. It’s also pretty cheap on Amazon which is nice because I go through about a pound per month.
To start, this tea was an amazing deal, I got one pound for 13 bucks on amazon. When brewed correctly with 2 tsp. per 8oz. with boiling water for 7 minutes, it tastes amazing. It has a beautiful deep reddish amber color that goes hand in hand with the taste. This tea has a very strong aroma of acorns, and tastes woody, nutty, sweet, and has slight notes of honey.