1849 Tasting Notes
Enjoying the last of a sample Nicole shared some months back. Looking at the flavor lineup of Miss Gloria’s Tea House, which I believe used to be Tropical Tea Company, it looks similar to the lineup at Culinary Teas, which sells Metropolitan Tea…so when the dominoes all fall, I’m surmising that this is Metropolitan’s blend. Which is good. Now I know how to find it again.
All that to say that I woke up craving this. It is pineapple-sweet, not pineapple-cloying, and the tea base is very juicy and thirst-quenchy. Pleasant.
Question: is the mark of a really good tea one over which you linger for a-g-e-s, carefully analyzing every little flavor nuance? Or is it the one you drank so enthusiastically and rapidly, you look at the empty tumbler and wonder, “Darn, where’d that go?”
This morning, Khongea Tippy Golden Assam (doesn’t that sound sophisticated?) fell into Category 2. Out of the potpourri of adjectives used to describe this one, oaky is probably the one that aligns the best. A warm flavor; not temperature, taste.
Delicious day-starter. So was the temperature. 57 degrees in mid-August? Preposterous!
This is a very smooth, up-quality morning tea with more sharps in its flavor scale than flats. Nice coppery color and taste. Kicks you awake with stylish pointy-toed girl shoes instead of ten-pound army boots.
If you haven’t had a chance to try any of the offerings from the nice folks at Nina’s, you need to. All winners so far!
Great googly-moogly, I am beat. Posted elsewhere that I’m still getting to know a new bunch of Sunday kids—just our second week—but mercy! If I could harness the kinetic energy in that room today, I could’ve water-skiied behind it!
Cap that off with a little shopping and trying to push mow grass with the consistency of wet, muddy yarn, and you’ll know why I’m going ahhh! (or owww!) with every sip of this, chilled.
When I put the jar in the fridge to steep last night, I snipped off a few bits of real vanilla bean. The result is a creamy fruity cool drink that reminds me a lot of the Monk’s Blend (grenadine/vanilla) from Culinary Teas that I bought by the pound.
This particular pouch of ToL is getting a little old; chilling it will be a great way to use it while it still has some oomph. (I don’t.)
More than really needed for one cup, but not enough for two…aw, heck, let’s just throw it all in and see what happens.
Figured an attitude like that would get me a bitter cup of citrus flavored mud, but with a 4 minute steep, we’ve got a nice dark toasty oolong with pleasant “show me your citrus peels” flavor. Sheldon would approve, even if it isn’t tangerine.
The leaves in this small sample were so huge with some big stemmy pieces, that when I stuck this under the spouse’s nose for the obligatory you-gotta-smell-this whiff, he grabbed the pouch, stuck it under his magnifying lamp, laughed, and said, “That looks like what I just cleaned out of the gutters.” Son made “minty hot leaf juice” jokes.
The strong peppermint scent led me to believe that mint would lead the taste parade. Much the opposite. Long steep (5 minutes as recommended) at a lower temp, and it was the smooth, silky white tea that was predominant. The mint was present at the end of each sip, at the back of the tongue.
Which, actually, makes this a very lovely and mild evening sip.