1915 Tasting Notes
“So what does Assam taste like?” If a tea rookie asks you that question, serve this. It’s exactly what I think of: mahogany in color, malty and nutty and strong. I left this unattended (so what else is new??) for about a minute longer than I should have so there’s a little bitterness, but that can be toned down with a little dairy.
It may be because I’m enjoying this in my comfy chair with a bag of frozen peas tucked under my painful, twingey, raw-nervey lower back, but I can just feel neck, head, and shoulders un-knotting as I sip this herbal blend.
You don’t have to sell me on tulsi—it’s my tea tranquilizer of choice—-but the ginger and fennel pleasantly round off the lemon sharpness of the tulsi. Licorice is present, but not annoying.
Thanks again, Nicole; this was well timed!
Dry, this smells lovely and sweet grapey; steeped, it holds up nicely as well. Even unsweetened, it has a sticky, lip-smacking sweetness and fruit punch short of flavor.
Thanks, Liquid Proust. After a weekend of heavy housework, which made me only moderately sore, yesterday, I bent down to adjust a sock and pinched a nerve so badly it’s been 36 hours of winching, ouching, and wallowing on a heating pad. Out here in the backyard, this was spring in a cup: a lovely something to get my mind off my miz’ries. (It would have been so much better if I had messed up my hip doing something daring—rock climbing…hauling my canoe off Elk River…playing soccer with my church kids…but a sock? Good grief.)
Without sweetening, this is still a rich and creamy dessert tea, heavier flavor emphasis on the creamy than on the chocolate. That could change with the addition of sugar; I just don’t sweeten tea. Instead I splooshed in a little almond milk and it still made a pleasantly decadent breakfast for a slow Sunday morning.
Raspberry leaf for medicinal purposes tastes like the green leaf, not the red berry. As such, it’s not particularly tasty steeped on its own. Mint makes a nice complement, but sometimes it’s nice to have an herbal option with a little more punch. So I dumped in about a teaspoon of good ol’ Pappy’s sassafras concentrate. The chemistry is a little funny; makes the combo a little oily looking, but it’s quite tasty. Like spring in the Ozarks.
Haven’t said much about this, but it’s made repeat appearances at the house now—it’s a respectable and decent black morning tea. Flavor strength is right in the middle, maybe pointing a scootch toward the dark/deep side instead of bright/brassy. Takes sloppy steeping OK. Those of you who’ve read more than three of my reviews know that’s a winner for me.
This morning, however, due to cloggy and lumpy spring sinuses, I’m getting banana vibes out of it. An unexpected tea adventure :) It’s me, not the leaves!
Chose this for caffeine delivery rather than subtle flavor nuances. I love it that, though it’s double-strength caffeine, it still has a pretty gentle English Breakfast personality—doesn’t curdle your tongue with bitterness, even after a nice, long steep. Good with milk. Great when you have an 8:30 a.m. meeting and a 4:45 a.m. brain.