2756 Tasting Notes
Thanks to Cavocorax for letting me try a bit of this one! I’m wondering if it’s the sort of tea where the flavour fades when it’s in a baggie – or maybe it’s just not very strong, but I ended up with a fairly weak cup. That said, I could both see and taste the quality of the base tea (big points), and the flavour I could pick out was pleasant, and not overly minty. I’ll try again with a greater leaf:water ratio (I may have underleafed, especially since it’s pretty fluffy), but I’m tentatively impressed. Looking forward to Not So Vanilla!
Thanks for sharing this tea as well, MissB!
I don’t think I’m as big a fan of this one as others – it came off as fairly artificial to me, as the combination of chocolate-raspberry often does, and remind me more of my first Lip Smackers lip balm than of fruit and chocolate. (Perhaps it’s because everyone else got raspberry chunks, and I didn’t keep any for myself? :P Unlikely, haha.) It certainly wasn’t a bad tea, and the base was okay (though I’d like to taste a bit more oolong; that usually amps the yum factor for me), I just wasn’t overly keen on it. More for everyone else!
Honestly? This tea should not have worked. Melon and espresso? Just saying it sounds wrong, because they’re such incompatible-seeming flavours. But it seems that the rush to create blends/use flavourings let some of these weird ideas through, and unexpectedly, this pairing, which I sincerely doubt Stacy would have ever tried otherwise, is brilliant!
Don’t recall what the base is here, but it’s the flavourings that are the stars – the bright melon that reminds me mostly of Watermelon Xylophone, plus the espresso from Red Queen Cupcake to really make the name accurate. It just works for some reason, perhaps because the melon is featured, with the espresso creating the background (whereas when one might think of pairing the two, a melon coffee might come to mind, in which COFFEE would be the dominant note… and I don’t know how that would go).
Overall, I’m quite pleased. The one thing is – though I love melon, I’ll admit that it does seem to be a flavour I tire of in teas, which is why I’ve had trouble getting through my 2 oz. of Cantaloupe & Cream (though I quite enjoy it when I actually crave it). So I have a good amount of this, which will probably last me for quite some time for that reason.
Thanks to Angel and Teavivre for this generous sample!
This tea is pretty darn delicious as well – a sentiment I am still surprised to find myself saying about a straight black tea! I can’t properly review it right now, because I did take it to work in a mug, but it was malty and fruity; bold yet not astringent (except just now when I used a very bad water:leaf ratio for my second infusion – a bit of dilution helped that quite well though). I’m not sure whether I prefer this or the Tan Yang (the Tan Yang may edge it out just a bit), but both are going to be travel mug treats for me :)
A huuuuge thank you to Angel and Teavivre for yet another round of wonderful samples, which I received yesterday! I was super excited to try this tea, mostly because I have recollections of Angrboda speaking highly of tan yang, and perhaps even this tea specifically – which seems even more likely given that I apparently had this tea on my wish list as well :)
The tea is a fluffy mass of yummy, chocolatey-smelling golden tips. I opted to brew western-style, since that’s how I usually drink things (I don’t have enough time for gongfu sessions right now, though one day I hope to be able to test the waters with my Teavivre gaiwan!), and used about 4 tsp for a 16 oz. mug. The resulting brew is really tasty – malty/bready and chocolatey, but with a brightness (lightness?) that some other Chinese blacks don’t seem to have. The aftertaste is of malty hay, which is delicious in itself.
I feel like I really suck at describing this tea, so just know that it’s really quite incredibly delicious, and a must-try if you like Chinese blacks and chocolate notes.
Backlog from sometime in January.
Blech, I just can’t drink this one. It’s too powerful in the florals dep’t, and I’m just not a fan of that. I believe I dumped most of this mug down the drain because I have way too much tea to drink to spend time forcing something down my throat that I don’t care for. It shall be rehomed to keychange, who hopefully will enjoy it more than I did!
Backlog from sometime in January.
Thank you to Raritea for this tea! I am really enjoying it – I deviated from my usual choose-my-own-brewing-parameters and went with their recommendation of 30s at boiling, and it was wonderful. Nutty, sweet, roasty, savoury; great in a travel mug (and better out of, I’m sure). Really quite tasty, so I’m sad that Raritea didn’t find it as good! (Although if she had, maybe I wouldn’t have had the opportunity to try it!) Anyhow, I was quite happy with this tea, and will probably keep a houjicha of some variety (I haven’t had enough to know the flavour difference between bancha houjicha and regular houjicha) in stock.