862 Tasting Notes
Ever since I saw the Butiki discussion on their new flavor I have been REALLY wanting a macaron tea. I have been avidly reading all the tasting notes and the description of lemon and vanilla sounds amazing. Then I realized that hey, that sounds kind of similar to the flavor profile of the L’Hiver tea by Fauchon, which I also equated to a white tea version of this, my beloved Noel a Venise.
So naturally then I had to make this before going into work last night.
A lemon and vanilla pairing has to be one of my favorite things. I made this in the DAVIDs travel tumbler and was absolutely overjoyed to have gotten the same flavor in that vs. a mug. It kind of cements the fact that stainless steel travel mugs just aren’t going to work for me. Glass is the only thing that keeps the flavor as it should be.
I still really want to try the Butiki lemon macaron blend, but this, a black tea variation of it, is a classic for me. I’ve had no interest in visiting France before but French teas are some of the best I’ve ever had, so I’m starting to rethink my stance on that. I’d probably die if I could play around in a Dammann Freres, Fauchon, and Mariage Freres store all in the same day. Talk about tea heaven.
Maybe when I finish all of my Dammann teas I should go visit there to pick up more. :)
I just have one night at work this week! Just tonight and I am finished until Thursday the 17th. I am SO READY FOR THIS BREAK.
To celebrate I had some pancake breakfast this morning. It is always so consistently maple-y and bread-y and I am at the point where it’s pretty much autopilot to make some up. I have enough to last me a while, too, which makes me happy as its a pretty regular breakfast staple around here.
Off to do some schoolwork before heading in!
Continuing in my theme of drinking teas I’ve had for an embarrassingly long time…
At least this is a sipdown. Seriously, though it was so old I pretty much had to do a process of elimination via my Steepster cupboard just to see what it was (it was in a small vaccuum sealed red package with not a word of English on it) – so, way to go self.
I know I’ve had this once before but it’s been about 2 years so I am can’t speak to whether its aged or not since I don’t really remember the original tasting. But I do know that today’s steeping, done in my DAVIDs tumbler, turned a pretty light green and was not even remotely bitter despite being brewed at the recommended BOILING water parameter for 3 minutes.
There was not much in the way of actual milky notes – maybe more of a floral buttery flavor akin to a Tie guan yin. This was a very lightly oxidized oolong – and perhaps it is due to age that I missed out on some of the milky creaminess I have gotten out of milk oolongs before.
I still much prefer darker oolong varietals, which is why I will likely not be having more of this any time soon. But I’m glad I didn’t let it go to waste at least!
Why have I waited so long to have this tea???
It must be because my previous note picked up on the astringence of the pecan as it cooled, and therefore needed some sugar. This cup is not like that at all – maple candied pecans that somehow manage to be both a heavy dessert taste with a light airy texture.
I do not like to add anything to oolong, green or white teas so I’m glad I don’t need to here. However, I will say that I think the oolong is not really discernible, and the color of the steeped tea (a light amber) could almost lend itself to a darjeeling.
Liking this a lot today for sure, I just need to return to it sooner next time!
Made this iced in my DAVIDs mason jar (oh, how much I love all the DAVIDs teaware I own!)
Per directions I did about 4.5 tsp. leaf to the 25 oz. water with one tablespoon of sugar to sweeten. I probably could have done a tad more sugar because the hops are quite bitter. But not off putting bitter – I mean, I probably have 6 oz. left and I wouldn’t have gotten to that point if I didn’t like the taste.
The smell is still banana peach and boyfriend tasted it but said he couldn’t pick up on hops. As he is the beer drinker I’m deferring to him and assuming I don’t pick up on it either. What I do pick up on is a lovely iced tea that will herald the start of many iced teas as the weather has finally warmed up for good.
Just got to get through this pollen (ugh, tree pollen, my nemesis) and it’s smooth sailing into summer!
I am officially down to 60 teas. Most of what I have left is in larger quantities but…60! Seems like hardly anything. I need to place an order for some more variety if nothing else but the problem is there’s no one company I want to order from – I want 1 or 2 teas from 4 or 5 companies. And I don’t want to place that many small orders. Ugh, I sound so whiny, even to myself.
Can you tell I’m in need of my vacation next week?
Anyway, as the weather seems to finally be warming up for good I’m going to enjoy this last vestige of fall/winter comfort. The spiced apple still smells fantastic and with creamer it is positively lush – it actually kind of reminds me of a hot bowl of apple cinnamon oatmeal, which I think justifies it nicely as a breakfast option.
Come fall, I will definitely be seeing this one again. On the wish list it goes!
I absolutely love this tea whenever I’ve been lucky enough to have it (never bought any myself, just acquired it from swaps), but its not something I see myself able to drink every day. Still, strawberries and cream tea is fantastic every once in a while!
As is the fact that every time I have it I like to imagine what really is in this, since it’s ingredients are so secretive and all.
Ah well, it will be missed but I am sure I’ll see it again someday soon. :)
Had this for “lunch” at work with some leftover udon stir fry. I brought it in my DAVIDsTEA glass travel tumbler (http://www.davidstea.com/double-wall-travel-mug?&TF=ADA13E5CAE3F&DEID) because I’m really trying to find some system for me to drink tea while I’m at work.
sidenote rant, please skip below if you just want to read the tea review
My work is seriously NOT conducive to tea drinking, guys. First of all, only closed containers allowed out at the nurses station (which makes sense because we don’t need to spill stuff out there and that would definitely happen). Second of all, I’m getting better about managing my time but there are still nights where I do NOT sit down. This is not conducive for fussy teas. Or a tea tumbler that doesn’t hold its heat properly. So…I’m pretty much limited to bagged, non-fussy teas but even then I don’t get to drink the whole thing before it goes ice cold, so I feel like I waste more than I consume.
It’s frustrating because I really think tea would keep me a lot less frazzled at work but there’s just no way to do it well. Welcome to the last… oh… 16 months of my life. Any suggestions on workability would be much appreciated.
Okay. So the tea tumbler worked great. But I definitely oversteeped this guy because holy wow bitter. I probably overleafed too even though I did follow instructions on based on the volume of water and grams of tea leaves.
Oh well, it paired pretty nicely with my lunch, I just don’t think I’d take it to work again since it’s too easy to mess up. One of these days I will find a winning combination of tea + teaware. Or several winning combinations, I guess, since I get bored if I just drink one tea over and over.
I hope that day comes soon…
One cup away from a sipdown for this one. I’ve had it for a while so I’m surprised the coconut flakes are still holding their own, to be honest. But when I made the cup a few days ago it was as creamy and coconut heavy as ever. Not so much a pie or pastry note but still quite good.
One of 52Teas classics in my opinion.
Flavors: Coconut, Cream, Vanilla
Sipdown! I’m kind of proud of myself for clearing out my cupboard so well. Although I probably will make up for it as soon as I get my Obubu shipment.
I’m not sure if my notes are really reflecting this at all but I’ve been on a big Japanese culture kick of late. Literature, food, tea, everything. I decided to do my first tea subscription with Obubu tea just because I’ve bee having so much fun with it all (that and I like that the subscription also has some benefit to the community).
Anyway, this was a free sample with my Sencha order and I’m drinking it in my new DAVIDsTEA double wall glass tumbler (12 oz volume). I steeped up the whole sample since it was around 8 grams and the instructions said to use 5 g for 5 oz. I used the below parameters and no additives.
The dry leaf smell was of an almost burnt sencha. I know I’ve had houjicha before but I am pretty sure it used bancha leaves as I remember huge brown leaves, and not the blade of grass sized leaves that characterize sencha. I’m not a fan of outright burnt or ash tasting teas so I’m hoping this tones it down just to a pleasant toasted rice-esque note once it steeps.
Despite being sencha based, this tastes a lot like the houjicha I remember. Very genmaicha like, really. It is also very smooth and not bitter in the slightest, with discernible hints of seaweed. Sometimes teas take me a while to drink because my brain likes to ruminate over the flavors. But this – I’m not sure how to really explain it other than for a hot tea it is surprisingly refreshing and slides down your throat like water. Maybe its the minerality I’m trying to describe? Because that is a savory/umami quality I really enjoy in tea as well.
Anyway, I like this. I’m excited to see what my spring tea from Obubu will be because I’ve quite enjoyed their offerings so far!