1934 Tasting Notes
Second experience with this one confirms that it stays on the light side of the Assam spectrum—but as weather attempts to mellow out some, I tend to gravitate that direction with morning teas anyway.
Been one of those weeks where I’ve had to gulp without tasting, so a slow-down cup this morning before long day of elder care errands is very welcome. Thanks again to scribbles!
(This has been a good occasional sipper, but I keep forgetting I have it. Surely this does not happen to you.) How does one revive a tea that’s well past its third birthday? Well, accidentally steeping it for 20 minutes definitely ensures its potency… but with a little milk, it’s still got a bit of jig to it—the mint is still smooth and mild, like wedding butter mints.
Malty is the general go-to descriptor for Assam teas, but in my vernacular, toasty fits much better. Not burnt toast, mind you; lightly toasted. A “3” setting on my well-used and crumby Oster.
This Assam from Tao Tea Leaf is just that with a little sweetness on the tip of the tongue. Enough black tea kick to noodge me awake (I hate daylight savings time. Sorry, night people. I want my extra light in the morning!)
Thanks to scribbles for this morning’s cuppa.
So…have you tried the new Pepperidge Farms lemon/chocolate Milano cookies yet? You need to. They are the cookie equivalent of little chocolate dipped candy sticks I remember from childhood, and can occasionally find at Walgreens. (Reception candy sticks, I think.)
All that to say I decided to play with a tea equivalent. Half dried lemon verbena (some leftover leaves from our own K S) and half cocoa nibs. Long steep. A little sugar and we might have something here…
(Updated tea info with the description currently on Tao Tea Leaf’s website)
Scribbles is my tea hero this week, sending some treats I definitely couldn’t find in these parts and might not think to seek out. I am absolutely reveling in this one. The tea description says this contains the same leaves that grow up to be pu-erh. You totally get that.
But the first thing this cup made me think of this morning was this: melt butter in skillet. Stir in about a tablespoon of brown sugar. Grab a slice of dark wheat or rye bread and brown both sides until nearly burned. Lick the crust. That’s it.
Steeped plain ol’ western style, about 3 minutes, no milk or sugar. This is gooooood.
This one is earning a place in my heart for “favorite flavored green comfort tea” (as opposed to “favorite unflavored green comfort tea” and “favorite comfort tea ever” and… Now that you think of it, I don’t believe I want a tea that I can’t consider a comfort tea.)Sweet, not fussy for a green; lists heavily to the pineapple side. Oh, yeah, and it’s sweet.