501 Tasting Notes
My body is clearly trying to fight off a virus because I slept in until 12:30pm two days in a row now. The almost there body aches and fatigue and mildly sore throat are wearing off so maybe it was worth it after all. There goes half my weekend though.
I’ve had this matcha for quite a while now. I think I purchased it last winter when Red Leaf started with their 5 + 2 free deals and what not. Love Irish Cream so who wouldn’t want a matcha that tasted like it?
For the record, I ordered the basic grade along with the “There’s Matcha in There?!” level flavouring, because I wanted the Irish Cream to be loud and proud.
When I opened the packet, I’ll admit that it smells a lot like the other creamy flavoured matchas, such as Caramel, English Toffee, etc. Is my nose really that dull? But I have such a trained one! So I’m stumped.
I’ve tried it a couple times now, trying to coax out the flavours. The first time I tried it, I prepared it hot with around half a cup of vanilla soy milk and a touch of brown sugar. I realized this wasn’t fair because of the already vanilla flavoured soy milk, especially after I tasted it and realized that the concoction tasted almost exactly like how the French Vanilla tastes when I make it in this same way.
Ok, so time to make it with a neutral milk. This morning—well, afternoon—I opted for half-and-half instead, so the concoction this time around was half a cup of hot water, combined with a couple teaspoons of cream, then half a teaspoon of brown sugar. Definitely took care of the “generic” (I’ll call it that now since the vanilla soy milk does make everything taste the same) vanilla soy flavour, but I swear this still tastes reminiscent of the other creamy flavoured matchas I mentioned earlier. I mean, it’s super yummy (all of the ones mentioned are) but not sure if it would be worth having all of them in your cupboard/fridge at the same time. I just don’t get an authentic Irish Cream flavour from it. But what I do really like it’s is super smooth, and a wonderful choice for an autumn day.
Next up: cold latte, maybe in a few days when I’m feeling better (and maybe I’ll slip in some Biscotti Bailey’s to kick it up a notch…)
But if you’re curious about Irish Cream, like the flavour, and want to try something different than, say, the nutty, fruity, or vanilla ones, definitely give this one a shot:
Thanks to Cavocorax for the sample! I just finished drinking a whole jug of cold brew, so a hot tea is muchly needed.
This is one mightily bold Assam. Maybe one of the most robust ones that I’ve had to date. Very dark and malty. This calls for some half and and half because I feel like something more desserty right now.
This one is so, so good with the cream. My mom always talks about the old-fashioned malts that she used to get in high school with her classmates, kind of like what Archie and the gang would have at Pop’s, and this is what I’d imagine those malts to taste like, except cold and thick like a milkshake. Wow, you know how awesome an Assam ice cream would be? Häagen Dazs ought to tackle that concept.
Rhubarb fan here, so picking up some of this was a must. The aroma of the dry leaf is juicy and truly does evoke the image of red fruits and berries.
It’s one of those teas that falls flat hot, however. The strawberry is faint and the rhubarb is there, but the base seems to be taking over. Not to mention, there is a weird chemical note in the background. It may be the flavouring?
The cold brew is better. No chemical note, the base isn’t astringent but I’d say it’s actually the star of the show, while the rhubarb lags behind. No strawberry.
I also tried mixing this with the Creamy Rhubarb herbal blend the other day and made a cold brew, and I’d say that was even better. The black base here gave the herbal blend more depth while the Creamy Rhubarb gave off tons of rhubarb flavour. I think that is how I’ll be doing it from now on.
This tea transports me back to walking the aisles of Hemköp, a grocery chain in Sweden, where you can buy bulk tea. Rhubarb seems to be a popular flavour so it was so surprise to find rhubarb black tea there. Very similar to this one.
Sip down for the win! I decided to cold steep the rest because to me, I thought it would make more sense that way.
Ugh, this tastes like plastic apples. It has a weird textural thing going on too. It may be the cinnamon.
I think I’d rather just suck on an apple Jolly Rancher.
Mmm, this is one delectable EGC. I’ve had it sitting in a box for months now and kept putting it aside. What have I been waiting for? This is super creamy and very smooth. I’m enjoying it right now as a pseudo London Fog. I added some brown sugar, half and half, and a splash of vanilla extract. So delicious. The bergamot isn’t too strong, and this is also the best black base I’ve tried from them thus far.
Reminds me a lot of Tea Desire’s, or perhaps the one from Steeps, but granted, I haven’t had either in years. It’s always nice to stumble upon a beautiful EGC.
Are my tastes really changing that relatively quickly? I was in love with this stuff back in the spring. Ripped through around 3 oz. of it, took it with me everywhere I went. Then I took a break from it and the last couple times I’ve had it, including now, I’m finding it too sweet.
It’s just so weird because there are other teas that have gone down the same path, loving them then finding them too sweet months before I even discovered this. So what is with discovering and loving a sweet, flavoured tea after writing off others and not arriving at such a conclusion with this one in the first place? Guess the taste buds adapt after a while and this is their cry for change.
I added some half and half this time around and although I usually have this one without any additives, I’m finding that the cream is cutting down the sweetness a bit. Won’t change my rating just yet.
I finished it, I finished it, I finished it! Now if only I Finnished it.
Greatest sip down ever.
I almost didn’t get any of this in our West Coast group order because I thought it would be a little too weird for me, then opted for a bit, then what happened, it made sense to get more to make it all work out? Whatever happened, I’m so glad I got even more than originally intended, because this tea is a freak. A freak like me. And it’s awesome.
The scent of the dry leaf is so warm and comforting. That cinnamon is gorgeously rich. I tried a potato chunk and it’s tasty, even after you steep the tea.
But the most magical thing about it is the taste of the tea itself. Texturally, it’s actually thicker, like what I’d imagine potato water would be like. I know that sounds semi-disgusting, but it’s wholesome and carb-y. And again, that cinnamon is divine. Truly like cinnamon dusted applesauce.
I brought this to my morning seminar today and while one of my classmates was presenting an article, I kept sipping on this and thinking, “This is SO COOL.” So warning, this tea may distract you a little bit.
Stacy, you’re insane. Insanely awesome.
Yay, I got nominated for two scholarships! But I’m not expecting to actually get any of them. Just polished up my CV for it, and now my supervisor told me the other day to start writing my thesis proposal, and I have less than a month. Ahh! So now I’m sitting here staring at a blank page. It’s one of those “Why did they pick me? I don’t deserve to be here” moments.
The aroma of the dry leaf is so scrumptious. Seriously like a banana nut muffin, down to the chopped walnuts sprinkled on top. I want to make muffins now!
I’ll admit that freshly steeped, I was a little disappointed. I could only taste the base combined with the faintest note of walnut. By the way, the base is superb anyway. So deep, but yet oh so smooth. I haven’t had too much experience with Keemuns up until now and this is seriously impressing me.
But as my cup is cooling, what’s this? Bananas? That’s right. Like banana chips, so not too sweet, but not artificial at all either. Mmm, I may have to pick up more in the future since I only got like 2 cups worth in our group order.
Mmm, rhubarb. Smelling this makes me want a piece of this rhubarb dessert that my grandma makes that consists of a graham cracker crust, then layered with rhubarb, marshmallow/Cool Whip kind of mixture, caramel pudding, and dusted with crushed up graham crackers.
This is like that minus the graham crackers and caramel pudding.
I’ve only cold steeped it so far and it’s very rhubarby. I get apple in the background too, and the creaminess from the dehydrated yogurt. No rosehips but it’s cool. This tastes a lot like David’s Strawberry Rhubarb Parfait sans hibiscus. I’m actually kind of curious about how it will taste hot.