794 Tasting Notes
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!
Do you know what happens when you put 5 tsp. of this in a DAVIDsTEA mason jar (25 oz. volume) and let this cold brew for about…oh, 18 hours?
Well, first of all, you get the most fabulous fruity iced tea that there ever was. The base Dammann uses here allows for the juicy fig note to take center stage but this is still very much a good black tea that does not need sweetening to be awesome.
Second of all, you can use the leaves twice and get a lighter black tea with even more sweet figgy notes that is just as amazing as the first go around.
This was a definite win – the mason jar (I love it so hard), the tea, everything. I’ll be experimenting with other fruity teas cold but honestly this may take over peach tea as my cold tea of choice this summer.
Free sample included with my DAVIDsTEA order.
I was actually pretty curious to see how the samples would be handled with this order since I actually didn’t order any tea this go around. I love the aesthetic of most DAVIDs mugs and tumblers but their teas…I just haven’t found one that measures up to what its advertised to be.
So anyhow, I received a sample of this, their second flush darjeeling, and the peaches and cream herbal. The herbal was sorely disappointing but this seemed like a good option for breakfast this morning so I steeped it up.
The dry leaf looks a lot like Butiki’s Crimson Horizon, maybe a bit smaller though. Boyfriend says it looks a lot like grapenuts, but it has my favorite breakfast black tea smell, so very malty and rich. The resemblance to Crimson Horizon has me nervous though because that is some of the most bitter, astringent tea I’ve ever had and that happens after about 1.5 minutes of steeping, nowhere near my 4 minute norm (and the recommended steep time) for this.
After being brewed this is very dark and I chanced a sip plain, though I had the creamer ready. Initially it was a very rich black tea but then the astringence crept in. Great, thick texture but yeah, this cannot be drank plain. I can cut some slack for this because I never drink breakfast teas plain anyway, but it was worth noting.
Once creamer is added this tea is fabulous. The sugar/milk smooth out the bitterness, leaving just the malty notes and thick, chewy texture. This is a very strong tea and could definitely be a coffee substitute in the morning, and honestly, I really do like it. It’s easily the best DAVIDs tea I’ve ever had. I imagine it will give me the energy to start digging into my schoolwork all day – which is great…I really need a kick in the pants there.
Putting this on my wish list just in case I place an order in the near future.
Free sample with my DAVID’s order.
I’m having a bad tea night. This one started out so promising, too – it smelled so peachy and fruity dry. Those vanilla bits aren’t really noticeable at all in the dry leaf scent but their sure are present in the smell and flavor of the steeped tea.
Unfortunately, it’s a very artificial, medicinal vanilla and really ruins any natural peach/strawberry flavors. Even more unfortunately, since I didn’t drink very much, I lost a nearly full cup to my coffee table when I forgot about it and accidentally spilled it all.
Sigh. Okay, I’m quitting while I’m ahead tonight. Maybe tomorrow I’ll have better luck.
Ever since that yummy encounter with the Obukucha tea I’ve been wanting to see if pickled cherry blossom would be as good as the pickled plum in that green tea.
Unfortunately that’s a no.
I think it’s because the salted, vinegared blossom also has a sweetness to it, and that’s like putting sugar on salt and vinegar chips. Or at least that’s what my tastebuds equated it with, and that is just gross.
Even once its steeped, as gorgeous as the pink flower looks floating in the tea, it just doesn’t ever have a flavor I can stand. Sweetened vinegar is just not my thing. Oh well, I’m really glad I got to try it and see for sure!
Such a great black tea. It is equally good with creamer or plain, but this morning I had it with no additives.
The cream/vanilla flavor doesn’t come in until the tea cools but the sweet lemon is present from the beginning, tasting so fresh and natural. I wish the cold ready to drink teas could figure out how to use this lemon flavoring- it’s the most authentic I’ve ever tasted.
I have no faults with this tea…it’s one of my favorites.
I got my DaVIDsTEA order! But it didn’t have any tea in it besides samples (I was dying to get my hands on the mason jar and glass travel tumbler), so I’m tempted not to even really count it as a tea purchase, per se.
I have been quite intrigued by the tea chocolates and needed a little more to get me to free shipping so i opted for two bars of this since I love both Earl grey and dark chocolate. Sadly I was not super in love with this. I mean, it’s chocolate, and a good dark at that, but here are gritty bits of tea leaves in there…I guess I was expecting more of a tea infusion than anything else. I do get the bergamot and dark chocolate together and they are every complementary but the texture is really off putting.
Eh. I’m almost kind of glad I’m not in love with it…at least if it ends up being a limited edition thing I won’t be sad when it goes away.
Needed to make iced tea tonight (because it’s ICED TEA WEATHER at long last, PEOPLE!) and I found one last bag of this among the three of so I have of rainbow sherbet.
So, I was making this while making dinner and added more sugar than I usually do – like, a tablespoon more, because I forgot this makes a half gallon and not a whole gallon. But you know what? Even though it still tasted like pink lemonade in sherbet form (still has an ice creamy texture thing going on, which I found off putting last time), it was pretty good. Good enough that the boyfriend said “what’s this?” and I told him honestly and he still took a sip! And then he proceeded to ask for a glass.
Which I gave him after I picked my jaw up off the floor. Figures he’d like a tea when I’m in the middle of a sipdown. Maybe I should take my chances with the rainbow sherbet and see what happens…
Had a bag today with breakfast at the Cracker Barrel.
Just in case you were wondering, guys, there are not a lot of breakfast restaurant options between Columbus, Georgia and Atlanta, Georgia. Like, Cracker Barrel or nothing, pretty much. And then when you get there, your options are Twinings English Breakfast, Darjeeling, or green tea. Being breakfast and all, this seemed like the obvious choice.
And it really wasn’t that bad. Considering the server just kind of gave me a small pot of hot water (16 oz. max) and left me alone, I just kept topping up my mug and left the bag in, adding a packet of sugar for each 8 oz. It never got astringent, had the bright citrus like notes of a ceylon, and generally didn’t make too much of itself.
I can see why it’s a good restaurant tea (it wasn’t fussy at all) and I for sure would order it again if I was going to be in a breakfast place somewhere.
I’m not going to lie, though – I was excited to get home and have some real, time-intensive tea to drink. I imagine I’ll be drinking some Japanese teas tonight while I (finally!) finish reading Shōgun. Yay for weekends!