829 Tasting Notes
I had an ounce of this left, and decided it would be best put to use in making a gallon of iced tea. (I like to make tea by the gallon – it seems like so much but it goes fast enough when you’re drinking only that in the summer – and when other people see you and can’t resist, at least you have enough to share. :) ) So I followed my typical iced tea prep – 30 g leaves to 8 cups water, added 1/2 cup sugar, steeped for 4 minutes and poured over 8 cups of ice.
As a rule, when I think iced tea I think of Lipton. I’m a creature of habit; I grew up on the stuff for 26+ years and so now it’s kind of my standard. Nostalgia is hard to overcome. This tea does come quite close to getting me to break with tradition, though..
This tea is fabulous iced. FABULOUS. There’s a dark honeyish note that the sugar brings out that adds a whole other dimension to that classic black tea taste. My boyfriend tasted the difference immediately without me saying anything, and voiced his approval of the change. Shame it’s the last of my stash for now…
Steeped in 10 oz. of water.
The dry leaf smells sweet and toasty at the same time, but also separate from each other, if that makes any sense. In other words, it smells like it looks, which is to say, genmaicha with marshmallows added.
As far as taste goes – it is really interesting!
I get the genmaicha on the front of the sip, and after it’s gone, there’s the marshmallow – it’s not sweet, really but it is marshmallow, none the less. If I added some sugar or sweetener this would be right on for a rice krispy treat. I’m impressed!
OH MY GOSH YUM.
I’m having this hot only because I was too impatient to try it iced – yet, anyway. I will definitely be doing that soon.
This is an amazing combination of pineapple, coconut, and green tea – I can’t get over just how accurate it is. I’m going to have so much fun drinking this!!!
I had this for breakfast with pancakes this morning. :)
I tried steeping this for longer and I got a much stronger pancake smell in the brewed tea, and then I realized that probably if I added some maple syrup to sweeten the tea (DUH- right?) that would add the extra oomph I’ve been searching for.
Yeah, the solution was that simple. But at least I know how I’m going to enjoy the rest of the pouch. Upping this rating – it is a fabulous tea and I’m glad to have finally figured it out!
A lazy Saturday and I’m by myself for the weekend – it means lots of time to peruse teas online and of course, make some that I already have.
The smell of this brewed tea is so…cookie-ish. I love it.
I added some honey to this and that seems to compliment the almond taste really well – there is still a nice taste of tea, but it is not the primary flavor….I get that yummy sweet almond cookie dessert taste first and foremost.
A perfect tea for relaxing in solitude.
(Edit: I’m upping this rating – I can’t not- it suddenly very much reminds me of Celestial Seasonings Almond Sunset tea, which was discontinued and left me very heartbroken and without a substitute. I’m so excited that I will now have a loose leaf version of it!!)
Bumping this one up because we tried it iced tonight and…WOW.
I managed to make 8 cups of this iced using 4.5 tsp. tea leaves total. I steeped that amount in 500 ml twice (the second steep was for 2 minutes) and added it to another 500 ml of cold water and it was thoroughly chilled three hours later. I am a poor college student, so don’t judge the frugality!
It’s now four hours later and there’s about 2 cups left. So this was a win for both the boyfriend and myself and definitely discovered just in time for a Southeastern US summer! YAY!
Tried this iced and paired with dinner:
I’m working on my iced technique still – I tried using 50% more leaf than usual and following usual steeping parameters. So, I used 6 heaping tsp. leaves (finishing up my sample from Adagio) with 500 ml water in the Breville and then added another 500 ml. cold water in a pitcher. I think probably one more tsp. would have made it a tad stronger, but as is it was definitely not bad.
This was suuuper refreshing since the temperature was still in the mid-80s by the time I got around to cooking dinner. My boyfriend and I chugged the entire 32 oz (unsweetened) during the meal. It was kind of confusing to my tastebuds since I’ve only drank this hot, but man I’m glad I experimented before summer rolled around for real!
I am picking up more on the syrup scent in the brewed tea. There is much more of a potent buttery taste, but it is still more towards the end of the sip and it’s still quite hot. Unfortunately as it cools I think I’m losing the flavor a little more. Even when adding sugar, I just get a sweetened black tea. Maybe the black tea is too strong and overpowering the pancakes? I think the next step is to reduce steeping time to 2 minutes and see if that helps.
I can definitely see the potential in the tea, even moreso now with those first sips…I know I will figure this out yet!
Prepared according to website directions: 20 oz. water to 10 grams tea.
Smooth and neon green in color – a yummy toasty rice flavor that went well the fried rice we ate for dinner. The second steep is just as lovely as the first. It’s funny how even though it’s hot outside and I’m drinking this hot, I can still feel refreshed.
This entire set of samples is definitely encouraging my love for Japan. :)