828 Tasting Notes
I am meh about this tea. Not that it’s bad, I just have many other breakfast teas that I prefer.
It’s malty, but lighter than my breakfast tea preferences tend to be. I will say that by using 2 tsp. leaf to 12 oz. water I was able to enjoy it without additives, and get more of the chocolate malt notes, whereas with that extra 1/2 tsp. I would have had to add milk or sugar due to the astringence, and thus mute the natural flavors of the tea.
I’ll be rehoming this one, I think – I know there are others who would appreciate it more than I have.
It has been TOO long, tamarind pop!
I am apparently in the minority on this one and really like it unsweetened. This tea is also in the minority for ME in that it is one of the few I drink unsweetened, since I prefer a little bit of sugar as a rule.
It is a combination of vanilla and caramel in taste but there is a citrusy sour note at the finish. This is true to my experiences with tamarind – I’ve used the concentrate in cooking before and the paste reminds me of what you’d scrape out of a vanilla bean, except lighter in color. The sour note is kind of astringent at the finish, but pleasantly so.
I bought some seltzer water this week so I’m thinking I should definitely make a concentrate out of this and add it to that to try the ‘pop’ part of the name. I’m foreseeing magical things happening with that.
I’m glad I found this today – it was a nice cup to start off with!
Flavors: Caramel, Vanilla
This really is amazing cold brewed. I can always get two steeps out of it and it doesn’t need sugar to be fruity and refreshing. One thing I have noticed is that the fig tends to resemble more of a prune in flavor when it’s cold. I like either fruit though so it’s not a big deal.
This is fast becoming one of my favorite teas to drink cold, which is good because I have quite a bit of it to drink up!
I really needed a hit of caffeine this morning, so matcha latte it was.
Prepared my usual way, 1 tsp matcha to 1.5 tbsp. hot water, stir to dissolve, then add cold milk. This was creamy and sweet as always. Strong notes of vanilla and burnt sugar.
Nothing like having dessert for breakfast to start your day off right!
This always smells SO GOOD dry. Malty and grainy, which I assume is the Keemun since there’s also a hint of smoke.
But I’ve not been able to get a really tasty cup out of it. Steeped up it is a lighter amber color, probably due to the darjeeling and the taiwanese assam. It is very light on flavor too, which I suspect is the darjeeling – I really just don’t get a lot of flavor out of darjeelings in general.
I have enough for a few more cups and I’ll try adding more leaf to see if I can strengthen the flavor more, but otherwise I don’t think this is the breakfast tea for me.
Cold brewed this in my DAVIDs mason jar mug. 4 tsp. leaf for 25 oz. water over oh, 18 hours?
I need to make a good simple syrup probably if I keep up this cold brewing thing but this was unsweetened and not too bad. The white tea was light and refreshing, strawberry had a pretty nice natural note to it, the mint was unnoticeable except for the cooling aftertaste and there was a definite bourbon undertone. Which, unfortunately I did pick up on more this way. I can’t necessarily fault the tea since that’s what its SUPPOSED to taste like, after all, but I wish I could have not noticed that so much as I’m not a huge alcohol drinker to begin with.
My fault for not just going with a strawberry mint tea.
Well, next time I’ll try icing it by boiling first and sweetening, then allowing it to cool. I know this is meant to be cold the trick is to find out how it works best for me to finish off the pouch.
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!