1786 Tasting Notes
Received this, with my thanks, from the JusTea folks in conjunction with a special campaign going on here: http://www.justea.com/
First cup steeped to a deep ruby-mahogany color. Light texture; dark flavor. Initial sip made me think, “Coffee?” Not exactly; more like dark rye or pumpernickel.
Will definitely appeal to tea-in-hobnail-boots lovers.
So what were you doing 28 years ago today? We had just washed the Just Married shoe polish off the Buick, jettisoned a few balloons and streamers along Highway 54 and eaten our first meal as a married couple: chili dogs at the Sonic in El Dorado Springs, Missouri.
Our anniversary lunch today was a trifle classier (Italian at Johnny Carino’s), but other than that it’s been a decadently lazy day puttering at home, ironing, and watching a DVD of The Best Exotic Marigold Hotel nabbed cheap at Dollar General. Part of developing a lifetime relationship is learning to love being companionably boring together.
Heavy lunch needed a nice, light counterpart. This is. A sweet melange of fruitiness. Raspberry really needs equal time in the title, but Pomegranate Grape Raspberry Green is a little long—you can only fit so much on a label.
Do you know what a blessing it is to sit outside on a deliciously cool morning and drink a whole quiet cuppa before having to start the day? Maybe you do.
Just a personal seasonal thing, but milk doesn’t show up in the morning tea until fall…a cool front finally made it feasible this morning, and this tea was made for dairy. Smooth and strong, even with half-and-half.
Chrysanthemum has a very strong flavor—not unpleasant; but it’s opinionated. Knowing that, I tossed a pinch of peppermint white tea in the mix when making a cuppa this evening. (Operating on the mint-makes-everything-better theorem.)
It’s gonna take a larger mint-to-mum proportion to drown out the stemmy flavor, but it’s still a palate-cleansing change of pace after a day with too much junk food.
Second experience with this as easygoing as the first. Cold steeped in the fridge and enjoying it iced. The extended soak gives the keemun time to come out, so it’s a little richer, but still has a candy flavor to it. But not chemically.
Wishing this had come my way a little earlier in the season—it’s very springy-summery in personality. Wonder what a cinnamon stick would do to it…