618 Tasting Notes
It’s not even 9 AM and I’ve started a sponge for bread baking, cleaned out the fridge and got dinner in the crockpot. To reward myself I made some cinnamon toast (using the last of my old homemade loaf) and had this tea to go with.
Steeped: 1.5 tsp. in 10 oz. water/milk with some sugar at the below parameters.
The custard/vanilla note is as present as ever. As in previous notes, it also still reminds me of coffee (yum!) since I think french vanilla is a common coffee flavoring. Still really well balanced, still flavorful and this is a blend I’ve had around for a while. I love when teas age well, because I am a SLOW tea drinker!
I think it’s an excellent substitute for coffee in the morning (if you like that kind of thing).
I really need to stop ever buying other chais. Even the 52teas ones (as tempting as they sound). None ever measure up to this.
It is always perfectly spiced, strong, and never astringent. Doesn’t really matter how I prepare it, what amount of leaf I use, whatever. It turns out balanced and smooth each time.
This is another one I need to be taking home to visit with the boyfriend’s parents…
Good thing I checked that you can resteep this because it was too perfect to not have more than one cup.
This morning I made french toast (with my own homemade bread – that was soooo good) and wanted a nice breakfast tea to go with it. I feel like there are some times when you pick a tea and the stars align – it is the most perfect cup you could ever have. That’s how this tea was today.
First steep: 2 tsp., 3 minutes, 10 oz. water, 1 tsp. sugar.
Like I said, perfect. The smell of a black tea freshly brewed is one of my favorite things. Purely malt and earthy comfort. The sugar brightened this up so much that it had the citrusy brightness of a ceylon, almost. This cup was so smooth I was sad it was over. Hence the resteep.
2nd steep: about 4 minutes, no sugar this time.
I got more of the raisiny astringence with some cocoa notes and a slightly weaker brew, but that just made it mild enough that I could drink it with no additives. The lovely heady black tea smell was weaker too, so a little of the magic had gone, but it was still close to perfection.
My boyfriend and I are going to be spending Christmas with his family this year and they have a Breville one touch (we bought it for them because I love ours so much). I’m thinking I may put together an assortment of teas for them to enjoy, and if I do make that happen this will far and away be included. Hmm.. maybe I should put a list together and start getting on that….
Backlog from yesterday morning.
Pretty sure that this was the EGC I had – it was in a Teavana tin but didn’t have the signature blue cornflowers. This is a good lesson why I should never have more than one of the same type of blend in my cupboard.
I also think it was the Upton EGC because there is a bit more balance in the tea itself. The Teavana EGC can sometimes come on too strong and be headache inducing with its vanilla. And considering I like vanilla (it’s one of my favorite flavors) that’s saying something.
Had this with milk and sugar and some homemade biscuits (I love weekends where I’m home to make food!) and then we settled in on the couch. Rainy cold Saturdays are great for catching up on some TV!
Had this today for my breakfast after work: 1.5 tsp. leaf, some milk, no sweetener.
This one has really aged well. It has a nice sweetness naturally, and the texture! It’s so reminiscent of pudding (a big part of why I got in the first place). The coconut and banana complement the creaminess – I don’t know that any other flavor combination could have brought out ‘pudding’ as well as this one does.
Glad I sprang for it when I did – you really can’t go wrong with any of the coconut blends from 52Teas.
I almost never drink honeybush (or any caffeine free tisanes) anymore, so it’s been a long while since I’ve had this. Even though I love it.
Steeped: 10 minutes, 3.5 tsp. tsp 500 ml. water with some milk and sugar added. Below parameters.
Yeah, still do love it. Tonight I get almost a graham cracker type crust with the toasted coconut on top. The milk accentuates the creamy tang of the cheesecake, and though sometimes honeybush can have a thin texture that’s really not happening here.
It will be missed, but not replaced any time soon as I’m really wanting to try newer teas instead of stick with old favorites at the moment.
Followed my recipe in a previous note for salted caramel hot chocolate. That is really the only way I drink this tea, but it works REALLY well.
I have got to start whittling my stash down so I can get some new teas in my cupboard- I feel like I’m writing the same tasting notes over and over again. Sorry for being so boring!
Backlog from yesterday.
This is fall in a cup. It’s been one of my go to teas lately is so consistently good with a bit of milk and sugar. Did 3 tsp. leaf to 14 oz. of water/half and half and it was strong and spicy, the way I like it. The apple is surprisingly sweet and not astringent and the most prevalent spice is cinnamon but that’s what gives it a real pie crust note so I’m not complaining.
At the rate I’m drinking through it I imagine I’ll be decupboarding it very soon. :(
Note #600, and it’s a backlog.
It’s fitting it would be one of my favorites. Had it over the weekend with some homemade cinnamon rolls and enjoyed the fact that I got to have a rare Saturday without working.
Why can’t every day be like that?
This did not stand up well to some half and half, sadly. I was going for a strong, latte-ish experience but I guess I underleafed? I felt like I did 1.5 tsp. to 10 oz. liquid, but even after 5 minutes the steeped liquor was very light.
I got a hint of spice and chocolate but I think more leaf is probably the answer for next time. Note to self, then.