662 Tasting Notes
Picked this one up in Vancouver last week for the Vancouver Meetup before Cavocorax moves to Toronto. We spent a long time in Baywater looking at tea and sniffing, and this one was one that a lot of us liked, so we shared some.
Anyway, so my day ended up a little frustrating, and I had a bit of anxiety toward the end. I made the Gui Fei Oolong from Butiki earlier, and while it was tasty, it was not the warm hug around my heart that I needed tonight, so I brewed up a cup of this.
The first thing I pick up with the smell is almost a coffee bean smell, but if I smell deeper, it isn’t coffee bean, it’s the burnt sugar topping from creme brûlée that I am smelling. There is a sweet vanilla undernote, but it’s not an artificial vanilla…it feels warm and earthy.
I added milk and sugar to this. The sugar was fine, but I’m not sure of the milk. I was hoping it would be an enhancement to the creme part of the title, but I don’t know. I think it may have muted it too much, though I can still detect the burnt sugar notes through it.
I don’t know if I will like this one as compared to Divine Temptation, but I did have a thought to mix the two to create Hazelnut Creme Brûlée. So this is a winner from Bayswater. The only one I did not like so far was the Lemon Basil Oolong.
I had this tea this morning…trying to remember which bag this came from, who the sample was from. Eeek. I didn’t put it away afterward…I left it out to remind me to write a note. So, I think this is from OMGsrlsy.
I love pu erhs, especially in combination with sweet things. Cinnamon is a nice enhancer for such a war and earthy tea. The fact that this tea has pu erh with golden yunnan buds for that bread/malty/grainy feel, I feel the blend really does justice to this tea.
It’s just a delicious combination, and I can see why this one is so popular. I intially thought it was a bit like Almond Indulgence, fro Butiki, but this is richer because of the pu erh in the base, and I think it is unfair to compare one to the other, even though they share some characteristics.
I’m very grateful for the sample. It’s really yummy, and is a great morning tea.
This one is a sample with my co-op order. I used the whole sample, and I actually used a thermometer and a timer to make this. Go me!
I am stressing a little bit about work, over vacation time I have left for the year, and a trip I want to take in the fall. It’s really silly. And I’ve bent over backwards for them, so I think as flexible as I have been for them, they can be a little flexible with me.
Anyhow, that, plus customers at the end, plus a big refund at the end of the day messed up my mojo (I still ended up doing well, but $300 less good). I wanted to have something comforting, and I thought that the simplistic nature of a straight, but complex oolong would be what I needed.
Sadly, as tasty as this is, it is not what I needed. It is a nice medium roasted oolong. Not too dark, but definitely out of the realm of green. The leaves still unfurled some with the first steep, and they are a dark brownish with tinge of green.I do get roasted apple and almonds with a little floral note. And it is fairly sweet on its own, though I did end up adding a little sugar, but half of what I normally use.
I admit I was hoping for this to be a little darker, maybe like an Oriental Beauty, but it is not. This isn’t to say I don’t like this, because that is not true. But my mood is affecting how I am receiving it…it’s tasty, but not what I was hoping for, so it might be time for some hazelnut or a dessert tea.
Oh this is tasty! Shared this with a friend tonight. We both really enjoyed it. She had hers plain and I had mine with milk and sugar. I would like to try brewing this in milk on the stovetop. I’d love to get a nice rich and creamy mug of this, especially on a rainy or cool night. Chai kick continues..
Thanks to Cavocorax for sparing me the last of her sample…it’s very delicious!
After reading the reviews, I opted for a short steep and was careful on how much leaf I used. I didn’t find it too lemony or tart at all. The milk may have dulled that. I did taste the chai part though. I’m interested to see how it steeps up in the future. I got a nice size sample from CrowKettle from the Vancouver meetup earlier in the week. I may see how this one is without milk, though I tend to like chai with milk, so maybe I’ll try the stovetop method also.
Cold steeped this one today for work. It tasted like genmaicha, but something was odd about it. I think I read somewhere of a metallic smell or taste, and that’s probably the best description too. Something chemical or artificial. I don’t know if this was over-leafing or the cold steeping, but I do intend on having more hot with an eye on the amount I use.
This was from CrowKettle. I’ve been wanting to try this one for a long time. I’m hoping subsequent steeps are better.
I think I’ve had too much tea lately that I’m having a hard time with some tastes. This smelled really good, but I had a hard time picking out subtle flavours. I did add milk and sugar, so next time maybe I’ll skip the milk.
This is from incendiare from our trip to Murchies a few days ago. She picked up her Butiki order and gave me a sample of this to try.
Backlog…I had this on Wednesday, on the ferry to Vancouver for our meetup…I tried making it with a small mason jar and some hot water from the ferry and some milk. It was probably the hasty preparation, but it isn’t a favourite.
Thanks to Incendiare for the chance to try this matcha. I have some french vanilla that I think I will like better.