2901 Tasting Notes
The soda pinch trick works! This isn’t a particularly acidic tea, but it isn’t an expensive one, either, so I threw a few bags into water in the fridge, pinched some soda, and let it steep. There is a noticeable difference in flavor—-the sharp edges are now rather gentle and smooth.
When this quart is gone, I’m off to Arm & Hammer some of the cheap grocery store brand to see what happens.
Continuing to see some medicinal effect of raspberry leaf (ladies, highly recommended!) and experimenting with ways to un-tree-leaf the taste. Mixed in some homegrown mint. Not an unpleasant blend, and might be nice iced.
This green tea blend with a mate’ kick is very refreshing on a hot summer morning, and as mentioned previously, you don’t notice the ginseng flavor much. Would try some cold, but I keep drinking it up before any makes it to the fridge. Larger purchase predicted. Oh, shoot—that means a trip back to the tea shop. What a tragedy :)
My tin is getting a little long in the tooth, so I blew several spoonsful on a cold steep in the fridge. Not so much. I’m OK with chilled rooibos, this particular blend doesn’t handle it well. Too tart for my liking and smelled a little like stinky shoes.
Warm, it’s fine. Orangey, creamy, little tart but not obnoxiously so like it was this afternoon.
Well, poop. Just when I discover this makes a wonderful, apple-y summer iced tea, I also discover there are only two more bags in the box.
You really need to try this cold. I am, enjoying the quiet backyard after a rumpus, noisy afternoon at the movies with my menfolk. Oops…so much for the quiet. Neighbors, grandchildren, firecrackers. Happy 4th, y’all.
Tazo the cat said I needed a cup of this today. (Yes, he’s still outdoors.) And then promptly tried to keep me from drinking it by head-butting my hands until I petted him according to his specifications. Both hands, full attention.
If you like cream in your tea, or sweet and pastry flavorings, this is one to try. Best with a very light touch on temp and time to keep the milk from tasting like hot milk, if that makes sense.
you named your cat tazo? that’s excellent! this sounds like a tea i would like.
Black shorthair, jade green eyes, a battle scar or two; it fit perfectly.
excellent, and completely appropriate… does he/she steal tea when you’re not looking?
Not yet. To the amusement of several fellow Steepsters, we have not made a formal full-time indoor commitment; just visiting rights.
my grin has wrapped around my head two times, lol.
A few years back, we bought a peppermint plant at a local farmer’s market. At any rate, it was sold to us as peppermint. It was the only living thing we were able to salvage when house and yard were destroyed. Hubby put it in a pot, coddled and cultivated it, and we now have a healthy little crop in a bed nestled next to the new place.
It’s not peppermint. It’s spearmint. I would swear to it in court. Spouse continues to defend “Patty” as peppermint and will with his dying breath. (Funny what you take defensive issues over after 28 years of marriage :)
So, to preserve the peace, it’s just mint. Mild mint at that, but I used a tablespoon of dry and crumbled leaves to make me a pint of chilled tisane last night and it was refreshing, genus and species notwithstanding.
I have some chocolate mint dried now. I just need to bag it. It is peppermint with tendencies toward chocolate. Doesn’t really taste chocolate to me but it goes great with puerh. Anyway hope to get some coming your way soon. Should make for interesting arguments… ur… I mean conversations around your house. I’m pretty sure my tulsi didn’t turn out well. I’ll try to steep some later tonight and check.
Proverbs 19:11. Sigh.
:) Proverbs 31:10.
I like pineapple mint too…have some dried as well as apple and orange mint. Went loco with mint varieties!
I never realized there were so many “flavored” varieties—the apple sounds interesting!
this made me grin. i have had more sage and basil species than mint, though i have had pepper, chocolate and spear mint. i used to make lovely cold steeps with a rare pineapple sage bush i had…
Pineapple sage…that sounds lovely! I’m so horticulturally challenged, it’s a wonder we’ve managed to keep our plain old … mint … alive.
this is going to sound like a smartass remark, but i’m dead serious: i feed all my plants tea. it’s the equivalent of compost water. and then i take the dregs and turn them into the soil. i get about 200 ft per year out of our wisteria on that recipe.
It doesn’t—I know spent leaves make great compost. I should do that more regularly.
Well, whaddya know…a sipdown. Haven’t had one of those in a while…
This one has been a nice, gentle introduction to the wild world of pu-erh, which I still don’t know that I understand. You experts with your sheng and shu baffle and impress me :)
At any rate, this is gently dark, accurately cherry; smells like pie. Pie is always good.
I do this for Yorkshire Gold, which is an incredibly strong tea. Works like a charm. :) I think I’ll try cold steeping it with a pinch of soda, just to see. Usually I hot steep then chill.