1624 Tasting Notes
Well, for a bank-busting $3.60 at Fox Farm Whole Foods, I have just embarked on an enjoyable experiment. Based on my consistently positive experience with calendula as a blend-in in many varieties of teas, I wanted to try it on its own. I will likely be trying it for years to come: one packed-tight little bulk bag, loosened, filled two quart jars with nearly a pint of dry leaf left over!
First impression is good. Looks like chamomile in the cup, and tastes similar, but sweeter. Sunshiny and a little coppery without being citrusy, if that makes sense.
Furthermore, according to many magnanimous health claims, this will fix tummy troubles, girl problems, skin wounds, and my dog’s fleas (if I had a dog). According to one recap:
Calendula is so gentle, it is often given to children for upset stomach. It’s astringent and anti-inflammatory properties make it particularly useful for treating heartburn. As a skin wash, calendula stimulates the grows of skin cells to fight wrinkles, keeps complexion smooth, moist, and helps fight acne breakouts. (More info at http://www.calendulatea.net/).
This could be the beginning of an interesting relationship.
This lemony caramel tea makes me smile. So does a morning spent with my nose in a commentary discovering the deeper meanings of the Israelite tabernacle furnishings so I can write about it for grade schoolers. Geekness at its finest :)
Still haven’t tried this with milk, but I need to. That would turn it in to a caramel-cream Earl Grey.
An hour of chipping away at the ice barely put a dent in it, but we were able to bumble and bounce out for a lunch break. This is dessert before going back outside in the (now slushy) tundra.
Enjoying the last of the packet that came from Azzrian; it’s still more floral-tasting to me than when I had a pouch of my own some years back. Wonder if they changed their formulation or my preferences have shifted some.
Recommendations for a decent grapey tea that tastes really grapey?
Shovels are unthawed, but the driveway isn’t. Can’t budge the sleet that thawed slightly, then refroze into a jagged, lumpy, sleet sheet. So I’m sitting in a sunbeam, drinking a mid-morning cuppa (two bags to the cup on this one to get the desired sharpness) and letting the sun soften things outside a bit, hopefully.
I like this better each time I try it. Apple and vanilla—not exactly pie-like because of the other stuff, but still quite nice, not too picky on water temp or steep time, which is handy at work.
Which I did get to today, wicked sleet notwithstanding, but which is looking a little iffy for tomorrow. Driveway is a mess; we almost weren’t able to pull in to park and the snow shovels are currently frozen in the shed. (We, uh, forgot to get them out before the storm started last night. Go ahead. Laugh.)
But for the moment, chicks are all in the nest and we are warm.
It’s taken most of the box of these inexpensive little bags to accept the fact that you let the water get cool to tepid, you drag the bag leisurely through the water 6, definitely no more than 8 times, and that’s it. STOP. Otherwise it gets a bitter barb at the end of the sip.
Self-control in steeping tea. There’s a concept I need to practice…
Putting this in the “chance” category since it’s a home-blend from a co-worker. Thoughtfully given to me as a thank you for turning her on to the tea world.(Like that was an inconvenience ;)
In this case, the student has far surpassed the teacher. She added raspberry flavoring to a good Assam black tea base; I think there’s a little vanilla in the background as well. Results remind me strongly of something in the Marco Polo/Tower of London flavor family.
Adds a little lilt to a gray, gloomy, gusty morning!
Still throat-scratchy and a little achy; still sticking with antioxidant-heavy choices. This one is such an opaque green-beany/guacamole color, even with a scant 1/4 teaspoon of the powder to the cup, it has to be good for me, yes?
This particular powder needs a light touch, it’s very vegetably. But not unpleasant.