2207 Tasting Notes
used this recipe to make Chai vodka:
I have about 1/5 of a “fifth,” so I just put one heaping teaspoon in it last night. It will probably “steep” for 24 to 36 hours instead of the recommended 10 because a) I’m lazy and b) I can’t decide what other container to strain it into once it’s done. I also haven’t decided how or when I will drink it… probably just a vodka “martini” with Bailey’s like this http://cocktails.lovetoknow.com/Baileys_Vodka_Martini
Is it wrong to blend Indian chai with Irish creme? I think I’ll call it a “George Thomas,” after this wacky dude I just learned about via the magic of the internets: http://ezinearticles.com/?The-Most-Famous-Irishman-in-India,-George-Thomas&id=1650863
these have ben in my cupboard for a year or more… at some point I got rid of the box, put the bags in a ziploc with the brewing instructions. So all I know is it’s one of the “Paradise Blends” but I can’t find it online – probably discontinued.
Followed the directions to make a half gallon pitcher last night. Having some today with lunch. Tastes like plain, unsweet tea up front, with a raspberry finish. Maybe a hint of passion fruit? Could use a bit of sweetener to even it out. I’ll probably try stirring in some agave.
another tea I’ve “unblended” — removed the chunks of melon and apple from my spoonful. Rinsed the leaves with the boiling water 10-15 seconds to try to remove pumpkin/cream flavoring, then steeped 10 min, no additives. Result: weak rooibos with a hint of cream. Exactly what was to be expected I suppose… it actually leaves a creamy aftertaste/smooth texture on the tongue, which is weird!
I can’t wait for my Stash Red Fusion (loose!) to get here. I bought some stopgap bagged rooibos at Harris Teeter, got home and looked it up and realized it was the Twinings that I’d disliked only days before. facepalm I should have either shelled out for the pretty good but expensive Numi, or settled for the placid but unobjectionable Celestial Seasonings Madagascar Vanilla rooibos. haven’t made it back to the store to exchange it yet, so here I am unblending my rooibos blends in a sad attempt to get plain ol’ red tea. :-(
I guess I should call this “I unheart almonds,” because that’s what I did — removed the sugarhearts from my teaspoon (about 9) and steeped for 8 min to get a strong cup of rooibos with a gentle hint of almond. The natural sweetness of the rooibos, plus whatever residual sugar was left, is just sweet enough for me. Added a generous glug of 2% milk (a bit too generous, really) but it is now an enjoyable drink for me, whereas before it was FAR too sweet.
I have spiced rooibos, cranberry rooibos, pumpkin cream rooibos… this one little teabag is the ONLY plain rooibos currently in my possession.
This seems like a decent quality, plain rooibos. Not earth-shattering, but certainly not bad. Does have natural hints of vanilla and orange (it’s all rooibos – no additives). It is naturally slightly sweet, but I think a touch of honey or agave would really give it dimension. I had it hot and cold and liked it both ways. Would consider buying, but I prefer Stash’s Red/White Fusion.