713 Tasting Notes
Coldbrewed this overnight and had a glass this evening.
My little baggie of this had a lot of broken leaf, which is only to be expected since it’s been inside a TTB for a while. That led to the coldbrew tasting strongly of sencha and not quite so strongly of lemon. I added some lemongrass to the brew as well, but I don’t think it made things much more lemony.
I added some agave nectar to the remainder in the pitcher. We’ll see how that changes things.
I took the whole sample from the trading box and cold-brewed it in my iced tea pitcher overnight. It brewed up a lovely magenta colour, and even turned faintly pink as soon as I started pouring water over it in the first place.
I saw very little evidence of black tea or cherries, however. Most of the dry leaf was apple pieces and what looked like rosehip or cranberry. The resulting brew was quite tart, even with sugar added, and had a sort of vanilla/powder texture to it that I don’t like in my iced teas. It was pleasant enough, but my husband enjoyed it far more than I did (he had pretty much 3/4 o the pitcher before I even touched it!)
You know, considering there are big huge chunks of caramel in this tea, it doesn’t taste like much besides regular rooibos. There’s a bit of toastiness, and the caramel doesn’t melt all the way through so you can get a second steep, but I wasn’t getting a lot of flavour from this. I think it might be better if I added some sweetener next time.
Many thanks to Oolong Owl for sending me a sample of this tea. The leaf was very light and fluffy, and I ended up making a whole gallon of cold brew out of this – 2 steeps of 2L each.
The first steep was lemony, the second steep more astringent. BUT – you can read more in the first official tea review of my new blog! More info at http://booksandtea.ca/2015/06/26/tea-review-himalayan-full-leaf-white-tea-by-tete/
Made this as a cold brew a few days ago and I’ve still got a ton of it sitting in the fridge. It brewed up a golden colour with a really strong minty taste after less than 12 hours in the fridge – about 1 tsp per cup.
I also added about 2 tsp of dried lemongrass to the pitcher to see if I could get a lemon mint blend.
However, this tea tastes pretty much the same way cold as it does warm – strong, minty, and with a weird chemical backtaste to it that I dislike. I’m going to try and cold-steep the rest anyway to get it out of my cupboard. (Oh, and there was no taste of lemon at all from the lemongrass. Surprising)
I tried adding some lemon juice and honey to the mix, and that has helped, but I think I added too much lemon and not enough honey.
So, um, this isn’t a tea note so much as an announcement:
I’ve started up a new tea review blog! And I’m doing book reviews too!
Check it out at http://www.booksandtea.ca
I brewed some of this before leaving for work this morning. I’ll need to take some time and really sit down with this because the other reviews sound lovely – malt, cherry, wood – and I didn’t really get any of that aside from a generic black malty sweetness. I overleafed slightly and tried to compensate by understeeping. I’ll have to be more careful next time.