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Recent Tasting Notes
I kept meaning to wait until after a meal to try this one, considering the name, and then I kept forgetting. So finally I just gave up and tried it in the middle of the afternoon.
Weirdly, of all the elements, the rosebuds manage to dominate the flavour – or perhaps I just ended up with a few too many rosebuds in this particular cup. This isn’t a bad thing, particularly, since it did deliver a nice, refreshing cup of tea, but the taste was a lot more herbal than I’d really expected, even allowing for the presence of the peppermint.
I think I need to try this one again and see how it works out using a second lot of leaves.
My OH got me some great pull-out wooden boxes and re-organised the tea cupboard for me. It works really well and looks really good. Unfortunately, I didn’t realise until I went looking for it the other day that the small packet of this tea had ended up under one of the boxes. Eek! Not only one of my favourite teas, but also one of the most expensive.
Fortunately, it seems to have survived this potentially crushing experience safely. I celebrated by brewing up a pot of it.
There isn’t much to say about this tea that I haven’t already said. One of my top favourite teas that stands out way ahead of almost all the others, and always has a place in my cupboard (so long as that place is not under a box.)
This week I finished up with work, finished writing the story I’ve been working on (six hours before deadline), flew north yesterday – and now I finally have the time to sit down and relax with one of the teas I brought with me. My bag had packets of tea tucked into every available nook and cranny. g
I’ve been so looking forward to a quiet cup of really good tea, and this is it. Not as sweet or floral as some Taiwan oolongs, not at all astringent, and smooth but not bland.
This tea arrived in the middle of the latest round of insane busy-ness earlier in the week. I don’t remember my detailed impressions because they’re lost in the blur, but this tea didn’t disappoint even in those circumstances. It’s everything you’d hope – and expect – a high altitude Alishan oolong to be. I’m so relieved that the usually reliable teas.com.au has started stocking this, and that it’s turned out to be just as good as it’s supposed to be, because my previous main source of Alishan is no more.
I couldn’t survive without at least a small supply of this in the house!
Just found this, unopened, in the cupboard. From the use-by date – and also by the fact that when I checked I discovered that it’s been discontinued and replaced by a similar tea – it’s been there for at least a little while. I’m guessing I bought this sometime in the past six months. I was looking for a light, fruity tea to go with this hot summery day, so uncovering it today seemed like fate. Or perhaps just serendipity. Anyway, I tried it, and it brewed okay. The flavour doesn’t seem as though it’s faded much despite the months lurking in the back of my tea cupboard.
I’m in two minds about this tea. On the one hand, the flavour leans in the direction of a fruit salad of a tea, with a bit of the sort of flavour I generally associate with overpoweringly fruity mixed teas that brew bright red. But on the other hand, this tea is pale yellow rather than bright red, and leaves behind a definite taste of strawberries on the tongue, which I really like. There are bits of dried fruit mixed into the tea leaves, so the fruit flavour seems to be (at least partly) the real deal.
Home made Spiced Chai Recipe
About 30 min.
2 cups water
2 cups milk
2 green cardamom pods (1/8 tsp seeds)
6 whole cloves
2 slices fresh gingerroot (2 tsp dried)
6 black peppercorns
2 3”cinnamon sticks, broke into pieces (2 tsp coarse ground)
½ star anise (¼ tsp ground)
2 tsp Black loose tea: Mamri tea recommended (2 black tea bags)
2 tblsp honey or sugar (or to taste)
½ tsp Fennel seeds
½ whole nutmeg or chopped
¾ tsp vanilla extract
1. Put the water and milk in a saucepan, add the spices, and bring to a low boil. Turn down the heat and let simmer for 10-15 minutes depending on how strong you want the spices.
2. Turn off heat and add the loose tea. Let steep for 5-10 minutes depending on your desired strength.
3. Carefully strain tea through strainer into a mug or other pot to remove spices.
4. Stir in honey or sugar, mixing well to dissolve. (Optionally mix in vanilla extract.)
5. Serve While hot
From the look of the leaves, I thought this was going to be one of those typical red fruit teas, but it’s actually turned out to be primarily a green tea. It brews up to a warm shade of yellow typical of a green tea. The fruit/floral highlights are clearly present in the taste, but they’re nicely balanced and don’t take over. I like this more than I expected to. Will have it again!
Brews up into a medium brown liquor. The lime is there in the taste, though it’s not very strong considering all the citrus elements in this tea. I can’t really detect the coconut at all. Very unimpressed. I’ll be going back to the lime and coconut sencha from Teas & Tisanes, which is about a hundred times better.
Ahhhh. I don’t know another tea that’s so beautifully floral in both the aroma and flavour as this one, and all while never straying in the direction of being sickeningly overly floral.
I remember distinctly the first time I tried this tea. It was a revelation. I’d never drunk a tea like it before. Now, of course, I’m a lot more familiar with Taiwan oolongs, and I’ve tried some really good ones which are as wonderfully smooth and silky as this tea, but none of them quite matches this one for the floral notes. This tea is up there with the best Taiwan oolongs I’ve tried, and yet it costs a fraction of the price. I’m not complaining. If I had to choose a single favourite tea, this one would be a strong contender.