693 Tasting Notes
I’m very clearly in the minority for this tea lol, but I stand by that for me, this is a darn tasty tea. Maybe I just got a good batch of it! Unfortunately I am almost out, so hoping that if I restock, the next one is as good. This is slightly nutty, chocolatey, warming goodness this morning. -23 C out haha, getting colder! The licorice provides a cozy sweetness. Mmm perfect this morning. See previous notes!
I wonder what this would taste like with amaretto liqueur, or Baileys..or, well, something along those lines. Haha, can’t you tell I wish it was the weekend already? :D I sense a tea experiment coming on!
Last tea of the night, short note as I reviewed it yesterday, but OMG it brews up a dark deep purple!!!! I love it!! Yesterday I didn’t make it in a clear mug lol. So pretty! Anyways, see previous notes for a better review here :)
Mmm this is really good tonight, resteeped it this time too and it’s still delicious. Cinnamon toast, yep, yet fresh, still savory. I actually gulped a large bunch of the first cup from being thirsty, and it was refreshing, but still cinnamon toast, so weird that something sweet can also be savory! This blend is growing on me pretty quickly, I would probably purchase this again to have kicking around. So differ from regular genmaicha, but similar characteristics. Oh, and second steep had a but more oolong. Yummy! See previous notes!
I changed up my chai recipe a bit tonight, only 1 clove, more ginger, maybe more coriander and fennel, less cinnamon. Oh and in total used the ingredients coriander, cinnamon, cadamom, fresh ginger, black peppercorns, a single clove, and fennel. It smelled a lot spicier, I like it. I also used 12 oz water, simmered spices for 10 mins, and steeped Verdant’s Shui Xian Wuyi oolong in it for the base, one of my favorite oolongs. This made for a buttery smelling chai, and to top it off, I used 1/8 cup cream and 1/8 cup 2% milk today lol. And… If that wasn’t creamy enough.. When I added honey (1 tsp) I also added in 1/8 tsp vanilla extract (unfortunately artificial extract).
The result? The creamiest, richest chai I’ve ever had. My goodness. It probably didn’t need the vanilla, and I was worried it ruined it, but it adds a wonderful sweetness. My next experiment, I want to buy whole vanilla beans and put one in. Lol and the added cream with the Wuyi just puts it over the top into decadent, buttery goodness. I imagine my lactose intolerance will be furious with me, but I am gonna enjoy this slice of heaven for now. I quite enjoy my chai experiments!
Morning cup, leading into afternoon..I am nearing the end of my 20g of this and will have to decide if I want to restock this or get Minty Cow from Della Terra…I am placing an order there soon (trying to wait until black Friday) for Christmas gifts, so I’ll have to decide pretty quickly. This is sweet and delicious at my desk on another freezing day. And now I’m after-lunch crashing, so I hope this revives me a bit. See previous notes.
The last blend from the box this month – the herbal I look forward to. I am always on the lookout for new caffeine free teas that rock, and verdant’s have been consistently good. Ginger sage spa blend is my favorite of all time. So on this miserably cold and snowy night, I made a cup of this.
That cooling elderberry taste is definitely present here. It reminds me of eucalyptus always, and a blend made to fight colds and strengthen one’s immunity. This tea has the same bold feel, but is tempered by the sweetness of fennel and all the other spices. I don’t think I’ve had mulled wine ever, but the comparisons to this tea make me want to try it! This blend is cozy and comforting, like a warm blanket. And maybe it’s because I saw someone else (Dinosaura) said this tea brings them Montana memories, I am associating this one with skiing at my boyfriends parents cabin there! The wood fire, curled up with a book under the blanket, snow falling outside…. Wonderful memories evoked. This tea is the one of the month that tugs at my emotions and takes me to a happy place. I live when teas do that. I can’t wait to try it with Apple juice or wine, and definitely will add honey. Another I’d very much like to see on Verdant’s website permanently (or at least seasonally). November teas – 3 for 3. Rating: 93. :)
Now this is more like it for tea today. I cleaned out my steeper better when I got home at lunch and made it in a different Timolino. Ahhh. Chocolate pumpkin spicy goodness. I needed this today. So creamy, perfection. It’s cold as heck here (-20 C about) and snowing..again. To add to the already horrendous, snow covered roads. Hope my commute home goes smoothly! See previous notes :)
Ugh, I did something to mess up this tea this morning. Maybe overleafed, as I used my DavidsTea spoon rather than a regular teaspoon..my travel mug might also be contaminated from other teas and not soaking it long enough to get the tastes out. Whatever it is, I’m not a fan this morning lol. Blargh. See previous notes for a better review haha.
Tea 2 of the BOMC November! This one intrigued me, I love verdant’s origin genmaicha, so I was interested in trying one made with an oolong base, rather than green. Actually I don’t know if I’ve seen a genmaicha made with oolong before! Anyways, onto the tea.
The dry smell is spicy to me, like coriander and black pepper, with a hint of toasty rice. I brewed with boiling water for 1 min, with quite a bit of tea, I never know how much 5g is haha. The steeped smell is like cinnamon French Toast! I kid you not! So much cinnamon with the toasty rice, wow it smells so yummy!!
As for the flavor, this is a pretty good tea too! The initial taste is definitely a floral tieguanyin, sweet and light. Then it melds into this wonderful cinnamon toast flavor (I want to say cinnamon toast crunch cereal, but I don’t know if I’ve ever had it lol), wow, and the aftertaste is strongly of coriander and cinnamon for a while after, prolonging the toast feel. The first sip I didn’t get much oolong actually, but later sips seem to be brought out by the aftertaste from the one before, if that makes any sense. The mental picture I get from drinking this is eating French Toast then putting orchids on the toast and eating it haha! That’s what it tastes like to me. Not getting a strong carob flavor, it might just be blending into the overall yumminess though. Very unique, not your standard genmaicha at all! Verdant, you have stunned me again with a bizarre, yet good blend! I even made the bf taste some, he doesn’t drink many blends, but he said it tastes like cinnamon toast too, and he got some oolong in the second sip too! Awesomely unique, I love this blend club! Rating: 87.
First blend in trying from the BOMC November box! I was super excited to try this one after reading Bonnie’s review, and yu lu yan cha is one of my favorite verdant black teas, oh and I love chais with ginger. Basically, this sounded perfect.
The dry smell is a blast of spices! I googled what the heck fo-ti root was, interesting, so many interesting ingredients in these blends! So yes, it smells really spicy dry, with a hint of yu lu sweet potato scent too. I brewed for 2 mind with boiling water. The steeped smell is mostly the black base, I love it! The spice smell has mellowed to compliment the base in a lovely way.
As for the taste, yes. This is soooo good! The base truly shines, this is a chai where the base tea is the star, and the spices mingle around to create a spicy, warm backdrop. So much good in this!! It is a bit reminiscent of the LB village chai, but way different at the same time. The different teams base really does make the difference, this one is spice and pow and awesome, LB is more relaxed and cozy and chocolate. I love both, but it might love this one a tad more. Yes. Man those sweet potato notes with the spices….. Amazing. I aspire to blend my homemade chai as wonderful as a tea like this, but I think that may be unreasonable. This is a winner. Please please Verdant, put this one on the Site!!! rating… 95. Might increase later. I’ll rate it properly when I’m on the computer! Excellent tea!!