1958 Tasting Notes
Hot, hot, hot today. Last night, I dumped three heaping teaspoons from the Junkyard Tea Jar into a quart of water and let it fridge (fridge can be a verb, yes) overnight. Bitter dark chocolate today. Adjustments to quantity and steep time (I’m thinking less may be more as the jar now stands) will change the mix. Love the sunshine, but I’m ready for real tea weather again.
K S, I don’t know why it took me so long to get to this sample you sent. Even after unintentionally abandoning it at the bottom of my sample basket, it smells like Mom’s homemade strawberry jam. Flavor is spot-on, not a bit of artificiality.
It’s so hot this week (upper 90’s; air thick and syrupy) and so busy this week (VBS at church—kids, choreography, and climbing flight after flight of stairs to activities), I’ve been getting only one small cuppa in the morning. Glad this was it!
Strong stuff; not for the faint of heart; heavy, dark and sharp to pucker mouth and tongue. You’ll likely want less than the full teaspoon I used or a generous wallop of milk. I left it to the point of bitterness this morning, somewhat deliberately, but I’m also getting a little waft of something floral. That may be the CTC, or an improperly cleaned steeping basket.
As a candidate for president of the HHH society (Heartily Hate Hibiscus), I will confess to scrunching up my face in preparation for eye-stinging tartness when I stirred a quarter teaspoon of this bright red powder into a chilled pint of water.
Surprise! Not one sting, not one tear, not one grimace: just a nice cool sip of fruit and flowers. Lovely cold on a muggy day. I was light on the powder, but even strengthened a little, the rose keeps that pushy H from taking over. Nicely done!
Simply due to the season, I’ve been trying my Chi Whole Leaf samples chilled. Still a couple to go, but this is my favorite so far. The rooibos and spices play nicely, with nobody obnoxiously clamoring for attention. Cold, it has a little bit of a root beer vibe to it. I can see this as a lovely latte when the weather cools down, and there’s a lot to be said for the ease of prep. No muss, no fuss, stir and get on with it!
Can’t find this with a search or on the Shang Tea website at the moment, so I’ll just make a note here that the Shang Holiday Red Tea Nicole sent a while back is excellent. After more than a week of slugging down whatever, as long as it was icy, the morning was cool enough to enjoy a slow and decent cuppa.
About four minutes yielded a dry and cocoa-y flavor that just made me go ah-h-h-h-h-h-h.
The problem with random tea alchemy is the likelihood that you will never be able to hit on that particular combo/proportion again. In this case, had two quart jars of cold-brew in the fridge: one of my favorite Good Young strawberry black tea, and one Yorkshire Gold in which we’d dumped half a “squoze” lemon after juicing it the other evening. Two-thirds strawberry, roughly, to one-third lemon. Fruity Saturday afternoon goodness that I may or may not be able to replicate exactly.
The samples Chi Whole Leaf kindly sent sparked off a fun childhood memory—-Mom would let me make the pitcher of Nestea. Measuring and stirring…why, that was like real cooking to four-year-old!
Fortunately, Chi’s whole leaf powder is much more elegant that the old powdered Lipton stuff that you had to stir forever to blend in—quick whisk in water and you’re good to go! Smooth and silky with no clumpy lumps.
As far as this particular flavor goes, please chalk my remarks up to personal preference and ineptitude with good powdered teas. Did 1/4 teaspoon (high end of the recommended measurement) in a 12-ounce cup. The yerba mate flavor I like—reminds me of “leafy” coffee—came through, but with a serious wallop of licorice, which I prefer in microscopic doses.
Licorice likers, this is for you more than me. But the product itself is quite good, and I still have flavors to try…no doubt I’ll find a favorite!
Yep, we’re there. It’s so hot and humid I don’t care about any tea characteristic other than COLD. This is an acceptable cold Mason jar steep when you don’t care about being finicky and are putting away cold drinks by the gallon. Red Rose in general is a little less acidic than U.S. counterparts; the decaf version is milder still.