71

This tea is so tasty hot, so I thought it would be good cold steeped, but I was so wrong. There was some horrible disgusting aftertaste… it’s a shame because I wasted some of this tea on what turned out to be a failed experiment. I guess if I want nutty cold steeped tea I should stick to Trois Noix.

Preparation
Iced 8 min or more
Kashyap

I generally find if the tea has natural flavorings, dried fruit, or spices, it somes out fine iced…but it they add synthetic flavorings, additives, or perservatives…then it comes out funky…just my experience

Dinosara

Perhaps, but it’s just amazing that none of that comes out when its hot. It’s amazing how different a cold steep can be!

Kashyap

I totally agree….though I think it might be relevant to consider that the reason for hot vs cold complexity logically must come from the votility of the chemical compounds and thier reactive nature to other compounds as well as the receptors in your mouth and how the taste buds process flavors based on temp.. I would think that synthetic flavorings (being less ‘natural’ compounds) are more volitile in hot beverages (and may even be used because of that characteristic) and may then ‘meld’ in the solution, where as the cold brewing is not as reactive an environment and then some of the compounds don’t ‘mesh’ to create the ‘flavor’ they are trying to re-create….just a theory…

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Kashyap

I generally find if the tea has natural flavorings, dried fruit, or spices, it somes out fine iced…but it they add synthetic flavorings, additives, or perservatives…then it comes out funky…just my experience

Dinosara

Perhaps, but it’s just amazing that none of that comes out when its hot. It’s amazing how different a cold steep can be!

Kashyap

I totally agree….though I think it might be relevant to consider that the reason for hot vs cold complexity logically must come from the votility of the chemical compounds and thier reactive nature to other compounds as well as the receptors in your mouth and how the taste buds process flavors based on temp.. I would think that synthetic flavorings (being less ‘natural’ compounds) are more volitile in hot beverages (and may even be used because of that characteristic) and may then ‘meld’ in the solution, where as the cold brewing is not as reactive an environment and then some of the compounds don’t ‘mesh’ to create the ‘flavor’ they are trying to re-create….just a theory…

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Bio

I am tea obsessed, with the stash to match. I tend to really enjoy green oolongs, Chinese blacks, and flavored teas with high quality bases, especially florals, bergamot-based teas, and chocolate teas.

In my free time I am a birder, baker, and music/movie/tv addict.

Here are my rating categories, FYI:
100-90: Mind-blowingly good, just right for my palate, and teas that just take me to a happy place.
89-85: I really really like these teas and will keep most of them in the permanent collection, but they’re not quite as spectacular as the top category
84-80: Pretty tasty teas that I enjoy well enough, but definitely won’t rebuy when I run out.
79-70: Teas that I would probably drink again, but only if there were no preferrable options.
69-50: Teas that I don’t really enjoy all that much and wouldn’t drink another cup of.
49 and below: Mega yuck. This tea is just disgusting to me.
Unrated: Usually I feel unqualified to rate these teas because they are types of teas that I tend to not like in general. Sometimes user error or tea brewed under poor conditions.

Location

Ohio, US

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