1917 Tasting Notes
Catching a cold—I don’t have time to catch a cold. This caught my eye as I was rummaging around my stash. Let it go nice and strong, it’s hard to ruin rooibos, and it was pleasant and smooth. The lemony combo isn’t sharply tart, it’s smoothly tart, like the Luden’s honey-lemon cough drops we used to sneak to school in lieu of candy.
This is actually packaged by Savannah Tea Company in Nashville, but I think they use Metropolitan and slap a pretty label on it.
It’s more “strong black mint tea with an implication of possible chocolate” than " chocolate tea with mint in it." But passable all the same. Wonder what a little creamer would do to it …
So much going on to distress and distract (today, car wouldn’t start; isn’t life messy?) I’ve ruined more cups of tea than I’ve gotten right over the past week.
Therefore, I turned to my old friend, no-fail, can’t-mess-it-up-no-matter-what. I’m sure I have a few more of those that would qualify, but this one was the first that came to mind and to hand.
How about you? Other teas you can’t goof with whether you understeep, oversteep, or use the wrong temp?
This one has the potential to be phenomenal, but like last time, I didn’t watch the temp closely (did water in the Hot Shot and let it cool, but obviously not long enough) and messed up the green tea base.
Even so, this is the most unique set of fruit flavors I’ve ever had in a green tea. Bitter or not, I shall drink the whole cup and endeavor to get it right next try. Hmm. That’s not a bad life philosophy, eh?
Unscheduled overnight at the farm last night (father hospitalized, mom convalescing and can’t stay alone, lousy night’s sleep due to items a and b) so I was glad to have this neat little sachet bag to throw in my bag. Left well past its prime, it was still good and bready, but definitely dark rye or pumpernickel instead of a nice golden wheat.
Top half of the cup was hot, strong, and welcome—this doesn’t have any singular characteristics that separate it from other breakfast teas, but is a good, reliable pantry staple.
Bottom half was ruined; my fault…dumped a whole Land O’ Lakes “Mini Moo” creamer in (which, for a super-pasteurized coffee additive, generally isn’t all that bad) and that’s all I could taste. Oh, well.
I really am digging the additions to this blend that balance out the tartness—the vanilla and lavender, particularly.
When I was a kid, Mom would take the leftover pie crust dough, flatten it, daub it with butter and cinnamon and bake it until it was just barely crustie. I called it “pie goodie.” I’m wishing I had a slab to go with this. The two together would make fruit cobbler.