1864 Tasting Notes
You need to try this. That’s all there is to it.
As I was picking a couple of samples, the Single Origin proprietor recommended this due to my obvious preference for heavy and malty teas.
An excellent call. This steeps to a rich ruby-mahogany tint, and shows off best in the baritone range. I’m picking up red grapes, maple, good rye bread; things that make you hold your tongue like that. Thick, satiny texture.
The vendor description says it takes milk well, but some teas are just too tasty to alter. Thanks to Single Origin Teas—this is superb.
Way overdue trying and reviewing this one, but it called out from the stash while the Pepperidge Farm cherry cinnamon rolls were baking.
The cookie scent is spot on. It’s very almondy without being bitter or cloyingly sweet. First cup straight up, but seconds are going to get a little milk. Kudos to keenteathyme, the Creator o’the Cuppa.
Still isn’t my favorite chamomile-based herbal blend, but its warm and gentle on a raw evening…even a little better when you leave a cinnamon stick in the cup. Tones down the insistent licorice.
For a while, Tazo was reading his name on the tea bag tag in the cup and nuzzling at it. He’s lost interest now and is napping in my lap like a lump of pumpernickel. Like I mind.
Brrr! First cold snap. We tried to tough it out and forego turning the heat on last night; hubby woke up with a cold looking at he’d been hit by a truck, and my joints were screamingly painful. So WARM trumped any other tea quality this morning.
This is a decent morning cup that takes absentminded steeping well. Smooth, not sharp.