1864 Tasting Notes
Made a pot of this yesterday for consideration and review for itsallabouttheleaf.com. I guess the sign of a really quality tea is that even when you leave the leaves overnight, make a second steep rapidly and distractedly on a Monday morning, and drink it with cherry Pop-Tarts, it’s still noticeably excellent.
Darjeeling and pop-tarts. There you go, breakfast connoisseurs.
Up way too early on a Sunday morning, bitter cold wind chills…called for hunting socks and something with a little heft to it. Husband and I were discussing the fact that, although most hot teas are served with a temperature variation of no more than 20 degrees, when you’re cold down to the bones, you crave dark, stout, thick teas. They just make you warmer.
Full review with my thoughts on medicinal value is up at www.itsallabouttheleaf.com, but here’s an excerpt:
My sample was a little powdery; found some whole chamomile buds, but the concoction looked mostly like something you’d sprinkle on a roast chicken. Steeped to full recommended capacity, the lemon-mint essence that is the lead-in to most herbal nightcaps is okay.
This was a travel-bag tuck-in from a recent Tennessee hotel stay. Comfort Suites, to be exact. So we know it’s a food-service grade continental breakfast tea … therefore, I was not expecting much but some warm liquid for my sore throat and cold office. So why am I pleasantly surprised and why am I getting a nice, sweet almond aftertaste?
Then again, it could be dish soap. I actually scrubbed the mug for a change :)
Generally, I prefer rooibos add-ins that are ice cream flavors: chocolate, vanilla, orange cream—-rooibos just seems made for “smooth.” I’ve always thought minty and fruity stuff didn’t blend nearly as well.
However, the lime and lemongrass in this blend complements instead of distracts. Nice decaf afternoon perk-me-up.