1954 Tasting Notes
Another local-store serendipity; this is rarely in stock here!
If you did a side-by side taste test with real bona fide eggnog, I don’t think they’d be very close. Truthfully, this reminds me more of iced sugar cookies. (And what’s wrong with that?) Sweet, pleasant, just a hint of spice, great with milk; and before you know it, there I am staring at an empty tumbler and wishing I’d brought another bag with me.
Husband is the primary grocery shopper at our house and tried a run to a different store a little closer to new house. Glad he did—I’ve had trouble finding Bigelow’s Christmas blends, and he knows how much I like them, so he snappished up a box to surprise me.
I still don’t think this one tastes anything like a cookie, but the lemon-ginger balance is just perfect, especially from underneath a soft blankie in a comfy chair on a clear evening when the whole block is gently lit with Christmas lights.
Nice end-o’-day treat following a little too much snacking at work and a little too much hubby-made pizza at home (if you haven’t tried Pastorelli pizza sauce and like spicky-kicky tomato, it’s worth the search).
Sweet, a little thick, and not picky in personality. Bag stays in the cup. In retrospect, should have had the pizza chef save me the juice out of the pineapple bits to add.
Did a pot this afternoon and let it go the full recommended five minutes. The mild sweetness I got when at three minutes is now downright rich and almost milky-creamy, but it’s making the oolong base a little more bitter than I care for. All the same, this is a really, really good pastry-ish tea.
Next time I’ll put time right in the middle zone and expect nothing but awesome.
I waxed poetic about this elsewhere, so I’ll make this comment concise. Straight-up, no nonsense quality Ceylon—a cup with clarity that’s just so good it doesn’t need to call attention to itself with flavorings or other bells and whistles.
Hoping for the same sort of clarity this morning. Many words to write before I sleep. Deadlines are no longer looming; we are two weeks post-loom.
This particular tin was a little elderly, so it may have just lost some muscle, but when I made a cup this morning, there sure wasn’t much “ginge.”
On the other hand, with a little half and half, it turns into liquid graham crackers. Paired with the right munchie, I think this still has some possibilities.
I tried this without consulting any previous tasting notes and, evidently, steeped it on the light side (I don’t generally leave oolongs more than 2-3 minutes). So what I was tasting was surely on the light side—-I was thinking caramel and thoroughly enjoying it.
Now I’m reading that this nice sweet little additive is chestnut. Obviously, I wouldn’t recognize a chestnut if it exploded in the Yule log fireplace and bonked me on the head. But now that I’ve made its acquaintance, I’m looking forward to getting to know it better. Can’t wait for a revisit with correct steeping time!