1737 Tasting Notes
Never know what’ll be sitting on your kitchen table when you get home!
Scent and flavor is spot on. Been a while since I’ve had Adagio caramel, but I’d say it leans more to the deep burnt sugar caramel; while Bigelow is more Brach’s Pick-A-Mix caramel squares (while they’re still soft and fresh). I generally prefer unsweet breakfast teas, so this may get pushed back for elevenses or afternoons—-but that gives us something to look forward to, yes?
Some high-intensity activity and travel ahead in a few weeks; prepping with a steady stream of vitamins and immunity boosters. So bulk dried elderberries caught my eye at Fox Farm this afternoon. My mema swears by elderberry extract. Brought home a cheap trial ounce. They smell like raisins. I tossed about 1/2 teaspoon in with a cup of plain loose leaf Ceylon. It tasted just a little deeper/darker with some raisin-ness in the background…may try the next spoonful straight up, or with some cocoa nibs. It can’t hurt…
Brr! 41 outside, doesn’t feel like much more than that inside but we are soldiering along without turning on the heat just yet.
Thus, the need for a warm-fleece-blanket tea. This is exactly that. The pu-erh earthiness balances the coconut sweetness measure for measure. Wish I had more information about its origins other than the store where it was purchased (Mama Jean’s in Springfield MO)…this would be a great cold-weather staple.
Reacquainting myself with this Very Decent unflavored decaf. My notes from last winter mentioned molasses as a general flavor profile. Even after a long spring and summer of so-so storage, it’s still good, strong, and mole-y.
I may spend the rest of the life seeking out a Gee-I-Can’t-Believe-It’s-Not-Irish-Breakfast plain decaffeinated, but at this point, I haven’t found one that’s better.
Yay! It’s in! Have been trolling for weeks at local sources; hubby found a box at Target today. My first thought, which thankfully didn’t make it out of my mouth, was, “Aw, why didn’t you get two?” Bag in, just sweet without being too sweet. I’d go get another cup, but Tazo has curled up and dug his cold nose under my arm, which is a sign that he is not going to get up willingly for a while.
Some of you inspired me to start thinning out long-past-due tea from the nether regions of my shelves…and in doing so, found two more tired teaspoons of this lovely tea for some farewell cuppas. It’s lost some of of its butterscotch sweetness, but still smells lovely. Tea Gswendner (or however you spell it) still lists it on the website, but it’s marked out of stock. Very nice for an afternoon laze.
Have I reviewed this yet? Oh, well, these days I have difficulty remembering reviews, conversations about movies that took place less than 24 hours ago, and my cat’s name… (You younglings just wait. It will happen to you, too.)
(post-posting edit; yeah, I reviewed it and forgot that too!)
I prefer oolongs that cover the roasty spectrum rather than the floral, and this hits the mark. I’ve never had a roasted peach, but if I did, Shui Xan would taste like it, with some golden raisins and rye melba toast in the mix.