551 Tasting Notes
This is the last backlogged tea I took notes on.
This brewed up very light golden brown. I had to double check my steeping parameters. The strawberry is an inoffensive strawberry flavor that doesn’t cross into plastic tasting (as some can). Dry it almost smelled like there was a chocolate element, but steeped, it’s very clear that’s not the case. Really light strawberry vanilla cream tea. Slightly smoother mouthfeel than a normal black, from the vanilla as well. Thanks Shelley_Lorraine!
The fruit flavors brewed up lighter than I remembered. So much so that I could almost write off the gentle jammy peach notes to the base itself, if I didn’t know better. The delicate floral quality is still present. As it cools the fruit becomes more prominent and I can pick out the watermelon again. There’s still no kiwi anywhere in this cup.
This was the last of this I had floating around, which is a little sad because I really think this is one of the better just coconut teas I’ve had. It was still buttery and creamy, and the mouthfeel falls somewhere between coconut water and light coconut milk. Drinking this also has has that little surge of juiciness that you get when you eat coconut shreds from the bag, and they almost seem to pop. I hope this finds its way back next summer.
1 tsp Hibiscus (Jamestown Teas)
3/4 tsp Pomegranate (Dori’s Tea Cottage)
12 oz water
I used the last teaspoons of each of these together in a cold steep.
The result was very tart and hibiscus-y with a sweet-tart pomegranate aftertaste. There wasn’t much in the way of the coppery flavor I associate with large amount of hibiscus, so that was refreshing. Sugar helps this along, but it was still on the far too tart side for me. It was definitely drinkable, and probably a good way to jump start your mouth in the morning, but it’s not something I’d do again.
I have a bunch of tea backlogs from last week, where I jotted a few things but didn’t bother making sentences or reviews, so I figure I may as well expand and post them.
Last week, though. Yikes.
We’d been planning a pre-holiday get together here for a while, not really large, but 9 or so people. So, of course I got sick on Monday. And was still sick Tuesday. And Wednesday. And at this point I’m wondering if this is all going to fall apart because I only feel, like, 20% human. Thursday I started feeling better, so I started cleaning and Lysol-ing everything. And Friday I feel closer to 80% human, so I finished cleaning and Lysoling even more. So, the party happened. It was awesome. Everyone had a good time. So, I guess it was a success.
This one is primarily peachy and pineapple-y. It’s very sweet without any add ins, and seems to leave a tingly, cooling feeling on the tongue. It very much like drinking fruit juice instead of tea. I can see why everyone prefers this one iced, though I did like it hot, as well.
Thanks Courtney! I can totally see how this would be amazing with pineapple juice too!
This starts as a whipped buttery vanilla frosting, or a glaze flavor and feeling. As I work down the cup and the buttery-type flavor builds on my tongue, there’s more of a cakey crumb kind of flavor. The whole cup and mouthfeel, while very smooth feels really delicate and airy to me. It’s absolutely more angel food cake than birthday cake to me.
I see a lot of comparison with the Creamy Eggnog for this one, but I really only see it myself in that they are both very smooth on the tongue and have a lingering vanilla flavor.
If nothing else, this definitely makes me want a big bowl of strawberries.
Thanks Short Sorceress!
Peaches taste like summer to me. Which I miss. A lot.
I seemed to like my cup today quite a bit more than I did last time, though I didn’t change anything up. The peachy flavor didn’t seem artificial (though not nearly as good as Teavivre’s Peach Jasmine Pearls peach flavor), and while black tea isn’t my first choice for peach-pairing, it hit the spot.
I steeped this up as a latte, because pumpkin anything is supposed to be creamy. It’s like, pumpkin law. So I added 2 oz of frothed milk and a tsp of brown sugar to my 8 oz cup of this, and I can see why everyone likes this tea so much. It’s creamy, and rich, with real pumpkin flavor and just the right spices. Also, the brown sugar adds a kind of caramelly layer of flavor, which is awesome. I sometimes like adding maple syrup to my pumpkin pie, and I bet that would be awesome here too.
DT is so hit and miss, but this is definitely a hit. Right out of the ballpark. It’s not really chai-like in the spicing, but more like pumpkin pie — subtle and not in your face. Like chai, though, it needs the milk and sugar to make the best cup.
Thank you very much jeweledthumb!