1921 Tasting Notes
Hubby picked this one out; his comment when he took a test sniff was, “Orange Crush!” I get that. Sweet without being sugary; smooth with no tartness.
The differences between rooibos and honeybush are very subtle. You can correct me if your palate doesn’t agree, but to me, rooibos is nuttier and shines when it’s paired with ice creamy flavors like vanilla and chocolate. Honeybush is a little brighter and fruitier, so it is a good match for the orangey goodness Twinings added to this blend.
I just did an Arkansas “fun tea” run, so I’ll have some new lovely loose leaf to yammer about soon, but recently, I’ve stumbled on some very pleasant, fuss-free bagged options that make life a little simpler. This is one of them.
Equal parts yerba mate leaf and dragonwell at a slightly lower steep temp make a wonderful warmer-weather wakey-upper. I guzzled mine this morning like I’d been dehydrating in the desert for a week. When the weather gets unpleasantly hot, I intend to try this cold with a little mint to see if it has the same eyes-open effect.
When I reviewed this some years back, I didn’t give it much love at all. (Time passes.)
When I picked this up at Big Lots (cheapster!) for not very much at all, I had no memory of trying it previously. I may have mellowed, or adjusted my standards some, but this is a not unpleasant little black tea with a very mild whiff of dark cherry. But it’s good cherry—not like cough syrup or soft drink additives. It’s like if you close your eyes and think about it hard enough, you can see the battered old pie tin cooling on the kitchen counter and you just can’t keep from pinching a little edge of the sugary crust off, even though Mom told you unequivocally that that pie was for a church dinner and you were not to touch it…but the crust with cherry on it is the best part….
My big-kid-who’ll-never-grow-up hubby filled an Easter basket for me today, and this was in it. Gentle tea base with peach flavor that tastes real. (Reminds me of the mild white peaches from our backyard tree that’s long gone and I can’t find anywhere around here.) A good cheapster steepster (it came from Big Lots). I’m thinking it’ll be pleasant iced down in warmer weather.
There are those of us who are rock-solid convinced that a tea shouldn’t be left longer than a few months, then there are those of us who are equally rock-solid convinced that if you store a tea decently and love it well, it can go to infinity.
This one is pretty solid proof of the latter train of thought. Somewhere over the years, I moved it from a baggie to a tight jar; it had woogled down at the bottom of my Great Big Bin O’ Odds and Ends, and this morning, it was sweet, pleasantly vanilla scented, and absolutely drinkable.
Just because something’s been buried doesn’t mean life is over yet ;) ….Happy Easter, all!
Life has put me on the easy-to-steep, bagged-when-possible, oh-my-ears-and-whiskers-I’m-late track, so K S’s reviews, and kindly supplied samples, of these little crystals intrigued me. Heat water. Stir. Done. No wait.
The English Breakfast was so strong, I just started with a larger mug this time. Result: a light, lovely, surprisingly fresh cup. Nice balance between the sencha and the hint of mint. Neither overpowers.
One of my first (4-year-old?) kitchen responsibilities was to make the Nestea. Mom would tell me how many spoonfuls to put in the pitcher, and then I got to stir it! (My cooking skills haven’t improved much since then.)
Pique’s crystals allow you to experience the sophisticated version of the same process, and it works admirably for convenience, ease of prep, and dissolving nicely without getting gritty. The little sleeve K S sent my way recommended 8 ounces of water, so I stuck with that (roughly), even though I drink out of significantly larger mugs and tumblers most of the time.
At that powder-to-water ratio, the English Breakfast is very strong. Builders’ tea strength. I was surprised! Good stuff, just proceed knowledgeably if you prefer a less stout wakey-uppy.