1833 Tasting Notes
Doulton tucked one of these into her Shirley Temple package
- I’m loving the little muslin tea bags (anybody remember Gold Rush bubble gum?) - and the “tasty and competent” rating previously posted stands. I didn’t pay close attention and let the water get too hot, boiled it instead of the 90C recommendation on the tag.
I’m getting a lot more almondy-cakey flavor than I am fruit and spices, but if I just had a piece of my mom’s fruit’n’apple cake right now, this would be a perfect match.
Amendment/addition: I tossed the back half of the mug on ice at lunchtime and tasted about twice the amount of spice. Usually it’s the other way around. Hmmm.
The most effective calm-ya-down blend I’ve tried in a long time. Longer review at http://www.itsallabouttheleaf.com/ (I’m a bona fide reviewer now!)
Minty? Got it. Dry lime? Hiding, but I think it’s there. Champagne? I’m a teetotaler so I’ll just have to take 52teas’ word for that one. Thinking this would be really nice chilled, if not iced. Thanks, Lori, for this one—-hoping this cup will chase the cobwebs out of my head; half of a 1500-word article to write this afternoon.
English breakfast, in my personal set of tea stereotypes, is Irish breakfast that just couldn’t make the varsity team. But this is a really nice surprise. Stout enough to wake you up, not just jostle you. Cheapskate that I am, I tend to use about half the leaf I normally should, but I splurged this morning and put a full two-spoon measure into my travel mug. Glad I did.
There are few flavorings I know of that can put the flavor of rooibos in the background, so if you’re not a roo lover, this isn’t for you. But if you are, this is so nice and smooth and mellow and desserty!
Tried my first cup straight up, 5 min steep, water just below boiling. Next time, I’m thinking a little milk and, yep, lemon meringue in a cup.