1917 Tasting Notes
Orange mint is more fruity than it is minty. It’s doesn’t taste like orange juice or orange rind, but you can catch the similarities, especially with a good long (8-10 min) steep. Tossed in a little St. John’s Wort for a weekend winder-downer. Tasty, and more to come: looks like nearly all last year’s potted mints fared well under the mulch. Hubby wants to add strawberry mint to the menagerie as soon as we can find it at the nursery.
CTC’s are best on those mornings when it would just be better to take your tea intravenously, so I’m glad this little packet from Nicole was in plain sight. (Two sessions in the garage storm shelter, one at 3:00 a.m.)
I’d call this the Kenyan version of PG Tips—very strong with a little bit of sharpness in the sip, but not enough to call it metallic. Had I not gulped down the mug like a tea-starved maniac, I would have tried it with milk. Good stuff for unleaded lovers.
“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.