590 Tasting Notes
Sipdown!! Another sample from sil in my tummy! Ok, well this one is in process of being in my tummy. ;)
It seems that caramel and chocolate make very good companions to pu erh teas. The flavours really stand up to and enhance the rich deep pu erh tones. I don’t really know what difference between toffee and caramel is, except that maybe toffee is more buttery? I dunno.
Just like yesterday, I feel the need to have a caramel or toffee black tea in my permanent collection now, but I don’t know if this is it. I want to look around locally first, before venturing out to thr Internet.
This is pretty good, and pretty close to David’s Coffee Pu Erh (minus the coffee).
I had this as a tea to go today, and maybe it was because I had agave in it instead of sugar, or maybe because I was not in the right mood, I found this to be good, but not amazing. It could be the reasons above or my unrefined palate for green tea. That said, I prefer Japanese to Chinese.
I did get a fresh taste from the infusion, and it was light and green and not bitter at all. I will probably but a small amount to try at home at some point, but if it sells out before I get it, I won’t be heartbroken.
I somehow forgot to log this the day I had the first sample. It was yummy. But I guess I was busy at work and forgot about it.
This steep is a sipdown from my sample from sil I got recently. Anyhow, I have had a headache off and on since yesterday afternoon and slept in a bit. Snuggled with the hubby a bit too. So I like a nice strong black when I have a headache, and usually gravitate to a straight black. Since hubby tends to prefer straight black with milk and sugar over super frou frou teas, I usually make some for both of us. I was going to make some Keemun from Red Blossom that also came in my sample box, and he said fine to, but then I said, “or I can do this black one with toffee, do you want to share that?” and of course he said yes. I know my man and his caramel toffee sweet tooth, so I made this up for us both, and used a large spoonful of sweetened condensed milk (still out of regular milk) each. So we each have a super creamy and sweet black tea with a touch of toffee in there, which is comforting. I just want to gulp this down.
I bet if I had used the dark chocolate milk in here, he would have swooned. Chocolate and toffee? :P
This is a pretty good tea, and tells me that I need some kind of maple/caramel/toffee type of black tea in my rotation. I’m gonna look on the ground first, before looking to the interwebz for some. But this is good, so I will keep it in mind.
A hit for me from 52Teas! (finally!)
I made Magic Lemon Blueberry Pie yesterday for Canada Day, and the recipe calls for 14 oz of sweetened condensed milk. In the states you can buy a can of that amount, but here in Canada, it is about 10 oz, so I had to get 2 cans and have some left over. After DAVIDs Hong Kong Milk Tea tasting, I opted to try some sweetened condensed milk inmy tea, and I tried it in this one, and it was a hit.
I got creamy, I got pumpkin spice-y, and maybe a bit of crust. I don’t know how much or how little the sweetened condensed milk played a role, but it was certainly tasty, and since I am out of regular milk, this works in a pinch.
Thanks to sil for providing me with this sample.
I wanted to dig into this one right away when my goody box from sil came last week, but I thought with the strawberries, maybe I should wait til Canada Day with this one, and so I did. (This decision helped narrow down which tea I wanted to try first, also.)
So, this brewed up a lovely reddish pink colour from the hibiscus, but lucky for me, there is not much hibby in this to be a bully. I am getting a fairly strong black base, with the fruit and pie behind it, though as the tea cools, they come forward more. I’m wondering how this would be iced. Methinks it would rock. Love seeing the strawberries in the dry leaf.
I have one more serving in the sample pouch, though I am going to see if I can get at least one more steep from the leaves I have already used.
I had a tea very much like this one before, and I remember thinking that this tasted a bit like Coffee Pu Erh frm Davids, sans the coffee beans.
This one did have a little more coffee-ish notes than the last one, but not much really. I noticed the pu erh base in this one fairly prominently. It is more of an earthy pu erh than fishy, but straddled that line a bit,
I think that caramel and pu erh are a great mix. I love starting my day with a bold pu erh with some sweet tones like this. It’s a little like a coffee, but not. I might do a rinse next time, just out of curiosity, as this is a strong blend.
Many thanks to sil for satisfying a sweet tooth with this sample.
YUM! I had this last night, and I could pick up light nutty chocolate tones, though they really didn’t come out as much til I added a little sugar; milk was successful with this too, as it brought out more creamy chocolate.
I really like this one. It’s a winner.
Thanks to sil for this lovely sample.
Not digging this as I had hoped. Boo. I am picking up a little flavour, but not that much, honestly…typical for my 52teas experience. I’ll probably finish this sample from sil, but I don’t think this is one that I can’t live without. Butterbeer from IOA/WWOHP on the other hand, is so lovely, and I wish I could have it on demand here. I am gonna try the Butterbeer Starbucks custom blend/secret menu option: