1720 Tasting Notes
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.
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.
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.