779 Tasting Notes
Tea of yesterday morning. My memory was really not as on point with it, though, because as soon as I loaded up the previous tasting note I realized I’d done all the things I’d told myself NOT to do this time.
Add the extra leaf? Yep, did that. Not add milk? Well, I put in creamer from the beginning.
Despite this the cup turned out fine. A good black breakfast tea. I just have so many others that this one doesn’t manage to set itself apart. Good but not great.
After the success of the Obukucha (SO bummed that that is only sold around the new year) I decided to order Japanese for lunch and make the other green tea in the Steepster box as a companion to it.
Dragonwells are easily my favorite Chinese green, if only because I find them very similar to senchas, albeit a touch more…nutty? Earthy? Something like that. There’s less of a salty ocean tang here – just vegetal green. Not necessarily grass, more of a spinach undertone. The liquor is a pretty light green, almost colorless, despite my longish steep time. Still, it does hint at broth – just not the seaweed senchas tend to evoke.
This one was good but there’s just less going on than there was in the Obukucha. A solid green tea that I could see as being well suited for an every day cup, though.
I love a Japanese green.
Chinese greens always have kind of a soil/dirt undertone (not unpleasant, just part of their terroir, I guess) which makes them have a brown-green liquor. But Japanese greens – they have a translucent peridot liquor and they taste like the ocean. It makes sense – Chinese greens are not really grown by the sea, but Japan is an island so I imagine the salt in the air has no choice but to become a part of the tea plants themselves.
The smell of this dry! It was like… like spring. Like chlorophyll and freshly cut grass, but also seaweed and salt. Its leaves turned emerald after steeping and it was such a wonderful sight – I haven’t seen green in nature for what seems like forever so it gets high marks alone for making me forget about February for a bit.
The taste is savory – think salty spinach broth. It is gorgeous. And now I really really REALLY want udon. Even though its 10 in the morning.
I didn’t really get the tree notes – pine or eucalyptus – in the flavor but I certainly didn’t feel as though I was missing out. Yum. I am going to have to look into more of this for sure.
Flavors: Grass, Ocean Breeze, Seaweed
Had for breakfast this morning – this was a sample from a long time ago swap with Sil!
My stomach is finally starting to remember how this whole digestion process works. It’s been touch and go for a few days and not much of anything (even tea) sounded appetizing.
This morning since things seemed better I went for a tea I hadn’t tried before (just in case it still doesn’t sit well I didn’t want to have a negative association with my favorite teas – as it is I can now no longer look at a box of Girl Scout cookies without feeling sick. ALL THE SADS.)
Steeped at the recommended parameters by the Sloane company. They have such gorgeous tins, really. If I didn’t have a surplus of them I would totally buy some – so pretty and elegant.
Taste wise I just added creamer from the beginning. Once it steeped up it looked too dark to drink on its own – and the smell was mostly dark chocolate. Dry leaf smell is contaminated from being in a drawer with a lot of other samples, unfortunately, but once steeped I got only unsweetened dark chocolate where I was hoping for some nuttiness too.
This took more creamer than I normally use to be palatable, so I’m guess it would have been really bitter and astringent without that buffer. Almond does that in tea (nuts in general add astringence in my experience) but I’m really not picking up on any almond at the beginning. Just….chocolate. And being a vanilla girl, this is not doing much for me.
Eh. At the end of the cup when things have cooled down marzipan takes over. Sweet and almondy – where were you from the beginning??? I like that eventually it lived up to its name but I ultimately think it took too long in getting to that point. Good to try, but I’m glad I just had a sample of it.
Backlog from 2 days ago. Oh Lemongrass. You + spearmint are all I want when I’m sick.
4tsp. this, 2 tsp. Upton spearmint to 16 oz. water in the Breville.
Another stomach thing. I feel like I’ve been sick so much in the past 5 months. Not sure if it was food poisoning or what but man, puking in the bathroom at work is no fun.
This is usually the only thing I am able to drink when I feel that terrible, so I drank a cup or two and was finally able to settle down. Miracle worker, even if it does make me cringe at the sight of it when I’m well.
I’m so done with nasty winter weather and sickness. Why can’t it be summer yet???
Backlog from a few days ago.
This is such a great morning tea – not too overwhelmingly flavored, but still, not a plain black. The equivalent of a French Vanilla coffee, if you will.
I love it with a splash of creamer – that brings out the vanilla caramel notes so well and pairs perfectly with the base. It doesn’t have quite as much as the brisk boldness a plain CTC or Assam does but the softness of the vanilla rounds it out in a different way. This is more of a tea to take your time drinking and wake up slowly to.
Which works for me as those are my favorite kinds of wake ups. Lovely and a consistently good cup as always.
I’m a bit one dimensional with all these matcha tasting notes but seriously – COLD matcha lattes are my new favorite thing. I will be upping both my matcha and my milk consumption because of these beautiful things.
This time I increased the amount of matcha to 2 tsp. for 14 oz. liquid, just to get more of a matcha flavor. I got a really nice sweet caramel and also the vegetal green tea flavor. Ugh. I need to order more matcha. There are so many yummy flavors I want to try!
I’ve done it! The ultimate cold matcha recipe. In a mason jar add the following:
1 tsp matcha, 1 tbsp hot water, whisk.
Then add about 12 oz. milk and some creamer to sweeten, if desired.
Close the lid and shake to combine.
This was so good. The matcha is older but I still got a lot of coffee and chocolate and a cup that was empty far too fast. Next time I may make this a few hours before I want it to let it sit in the fridge and see what happens to the flavoring. But I’m pretty sure cold matcha lattes are my new favorite thing.
Had this earlier in the day to finish up my work week. Prepped with a bit of creamer at the below parameters.
In the past I’ve been kind of meh on this, mostly because of the smoky undertones. Today’s cup was one of the better ones I’ve had- chocolate and some marshmallow and an indistinct smattering of spices, little to no smoke. Occasional sips seemed to pull all the flavors together nicely, with others equally disorganized.
I like chai, and I like the idea of a s’mores tea, but I don’t think the two work in combination. Still a meh, then. Possibly one I’ll give away, should anyone want to give it a try.
Note #700 and it’s a tea I’ve had for a while but never tried.
I think I was just nervous because it had a coffee like scent to it. And well, Dublin cream? It just sounds like it would be coffee-esque. I have an on-again/off- again relationship with coffee and since I’m liking it okay of late I figured I may as well just suck it up and try this for breakfast.
Steep notes: 1 tsp. leaf to a cup, below parameters. Creamer to sweeten.
That creamer really does make it seem like I’ve having a cup of coffee. French vanilla coffee, even. Strange. I did take a sip plain and it didn’t taste like much of anything (vague hints of vanilla at best) so I wonder how much of this is the tea and how much is the additive.
Anyway, I liked this. I just don’t feel like I actually drank tea this morning.