1864 Tasting Notes
Ever notice that when many of us are ranting and raving, few of us say, “Man, I gotta get me some good Darjeeling?” Not at my house, anyway, and I can’t figure out why. This poor, neglected packet is still half full of light and brisk, juicy, grape-rind goodness that was a much-needed sensory break from the morning builders’ tea rut.I oversteeped this cup a little and it’s leaning a little toward bitter. My fault, not Margaret’s; and the error is providing just the wake-up kick I need.
Do your non-tea friends automatically assume you love chai? Me, too. However, this was a pleasant surprise—little bag passed on from a friend in a Republic of Tea-ish cylindrical tin, but with both RoT and Harry & David labeling. Can’t find a good description on either website, although it shows up as a “Pick Two Teas” option at H&D.
All that to say, it’s your standard average mishmash of chai spice ingredients, with the addition of apple. And the apple makes it exceptionally good. Pie with lots of cinnamon. Homemade red cinnamon apples. Mmmmmm!
First experience with was “pleasant and tasty, but not stellar.” Kicking that assessment up several notches after adding a small blip of almond milk. Just what this needed to turn the caramel into Brach’s Milk Maids…the fresh ones out of the bin that are still squooshy…and to accentuate the sharpness of the apple. As always with CS flavors, it’s better a) bag-in, b) double bagged, c)in a small cup or a combination of all three. This evening, small cup was all it took.
Post-holiday glums usually hit me in the gut like a sack of wet potatoes, so I made a preemptive herbal strike yesterday and bought an ounce of St. John’s Wort. As herbal medicinals tend to taste like tree bark, I dumped an experimental teaspoon in with a second steep of my Bonita Peach green rooibos. It worked—no bitterness and enough fruit flavor left to make it somewhat tasty. Next time I’ll go halvesies with some fresh leaf.