1916 Tasting Notes
Enjoying a decadently non-traditional Thanksgiving Day (extended family later = home, sleep late, lazy morning, chili for Thanksgiving Day Dinner)…which meant we found ourselves at Food 4 Less around noon to pick up odds and ends. And the best find of all was a huge bin of Celestial Seasonings holiday goodies on sale! Found Caramel Apple Dream, which I’ve been hunting for all fall, and impulsively grabbed this box, too.
On to real tea-related comments. Existing reviews aren’t very kind to the Wonderland, but I like it. Think sweet cranberry cookie, not tart cranberry chutney. The stevia, which turned me off CS’ Sweet Harvest Pumpkin, meshes better with the rooibos, and while it’s more sweetener than I’d add on my own, works just fine.
Recently a friend texted me from Arkansas: “I’m at Savoy Tea. What would you like?” Best message I’d received for a long time! And of course, I went blank; I was out of town at the time and couldn’t check my pantry stock. So I went with “surprise me!”
This was the surprise. Authentic, natural tasting strawberry chocolate. Luscious.
Wowza! Sweet, indeed! Red hot candy sweet. (Note to self: lighten up on the steep time.)
This was a treat from a friend; it’s her new favorite office go-to. May be a good’un for cold and flu season, as you can feel the heat radiate down your throat. Have been improvising for the better part of the week with microwaves and Keurig water and this is strong enough to overcome it.
Correct or incorrect, my official pronouncement on what puts the “huckle” in a huckleberry is a cross between a blueberry and a blackberry. Market Spice Huckleberry was tasty this summer iced; had a little sharpish sourness at the end. It’s also quite tasty on an almost raw, cloudy October morning in a pottery mug. I put a spoonful of dried elderberries in the steep as well (immunity kick continues). Those remind me of raisins and shaved off the sharpness nicely. (P.S. Tazo, purring in a loaf on my lap, roused long enough to monitor this note for accuracy. He approves.)
Schedule and setting for the next couple of weeks have prompted an immunity-boosting binge, so I’m spiking what I drink with lots of herbal goodies. In this case, I tossed a teaspoon of chickweed in with this chewy, chunky dessert tea and left it a good 15 minutes while I walked around our leafy-crisp neighborhood.
Straight up, this is a very naturally sweet herbal blend. I think I saw “apple crisp” as one of the flavor comparisons, and that’s accurate. So the chickweed (which is drinkable on its own, but not very flavorful) merely ratcheted the sweetness down a notch. A good way to mask something good for you.
P.S. It doesn’t taste much like almond, but it’s still very good!
Not that I really know what to do with it, but because it just looked like fun, we bought a couple ounces of maple syrup powder at the health food grocery. Not knowing what to expect strength-wise, I only used a little bit in the Rum Butter I bought yesterday; maybe a quarter-teaspoon.
At any rate, that was IT—-the “it,” the depth that the tea was missing on its own. Yum. Sweetened me up considerably for an afternoon of dealing with octogenarian bookkeeping and crop insurance issues. (Great googly moogly, agricultural paperwork is complicated. Salute the next farmer you see.)