1916 Tasting Notes
You’d want something sweet and fragrant, too, if you were awakened at 4:15 a.m. by a rogue stink that made you panic that the central heat unit was burning…and then you realized that the stink was skunk skinking around outside somewhere. Love rural-burban life!
Since I first met Marco, I’ve also been introduced to several taste-alikes that are equally fruity and a little less persnickety (this one requires a careful steeping eye). H & S Tower of London comes the closest according to my palate. Still, Marco Polo is the gold standard that I judge fruit teas by.
Prompted/challenged/inspired by recent lavender experimentation, I attempted a little kitchen chemistry this evening:
1 teaspoon Mariage Freres Bourbon Rouge (rooibos)
1/4 skimpy teaspoon lavender
1/2 teaspoon cacao nibs
Ooohhooooh! The lavender gives the rooibos a fruity tinge rather than flowery, and you just can’t ruin cocoa. Did I say oooohhhhhoooo?
This has turned into the evening go-to tea when I need a little self-coddling. Long tiring day, writing deadlines dogpiled on top of it, hubby under the weather (Dr. Tazo is taking care of him while I’m still working), the wanna-gotta-do list that’s so long it’s strangling me… any little bit of sweetness helps.
Can y’all find this locally?
There’s a Shel Silverstein poem, “Jellyfish Stew,” I used to read to my son. Substitute Fugian Congou for jellyfish stew, and it fits: Oh, Fujian Congou, I’m loony for you, I truly adore you; I love you, I do..
Well, except when you get to the “tastes like glue” and “slimy with goo” parts.
Bitter and sweet, smooth, can’t ruin it even on a Monday morning; even one punctuated with bad poetry references.