1235 Tasting Notes
This tea stinks. I don’t mean like it doesn’t taste good, I mean the leaves themselves stink. Ugh. Like…like dirty, sweaty socks, it’s awful. It is three years old, but it has been in a tin and I remember the running gag for that outing was that a fair number of the teas we smelled from the tea emporium had a “backhint of ass”. They tasted good, but they stank. I have a strawberry shortcake from the same outing that has the same stench, so I don’t know what’s going on. Only my tea emporium teas stink like this, none of the others have changed in odor at all. I don’t think I’ve be returning there any time soon. And unless this tea tastes AMAZING, I don’t think I’ll keep it around. I can’t imagine giving this stinky tea to anyone, so I’ll likely just toss it, which makes me sad.
It tastes awful. AWFUL. Down-the-sink bitter and awful. Rest in peace, awful tea.
It has been a long time since I kept burning myself on a cup of tea, waiting for it to cool down enough for me to drink, but that’s what is happening with this cuppa. It smells so good and I am so ready for it. It’s 5 am and I haven’t been to sleep yet. My wife’s alarm will go off in a few minutes, I may as well get my day started. My goal is to make it until 10, which is when I have to feed Da Hong Pao, our tortoise. After that, I can get a good, long nap.
I have a deep, abiding love for this tea and it is one that will be in my cupboard as long as possible. If ever there was a morning for a good kick in the pants to wake me up, this is it.
Yum yum yum. I’m having a cruddy day and this is hitting just the right spot. I made four teas at once when I made this, two for kombucha and two for immediate consumption. I drink my teas lukewarm, so I don’t have to worry about one tea cooling off too much before I can get to it.
Anyway, yes. Yum! I love the licorice in this blend and it’s just a sweet, soothing cup that hopefully will help get rid of this migraine.
This is my wife’s all time favorite tea, and I’ve curious about doing a second kombucha ferment with tea, so this is my first step down that road. I brewed it strong and added sugar before mixing it with my kombucha and letting it sit on the counter for three days. After the third day I stuck it in the fridge to cool and today I tried a sip while I was pouring it for the wifey. It wasn’t bad at all! I think she’ll really like it. It got just as fizzy as the other brews and I would call it a rousing success!
As previously stated, I brew my own kombucha now, but it’s with a SCOBY made from this tea here, and when I travel to the States in December, we’ll be picking up enough of this to last us the two weeks. I just see homebrewed kombucha being an issue at the border.
This was lovely, sweet without being too sweet, just a touch of tart, and all around lovely. Though if you are new to kombucha, I recommend trying one of their flavored blends first, as booch can take some getting used to.