215 Tasting Notes
This tea… is gorgeous!
It tastes just like red-berry concentrated syrups that my grandmother used to make. You would add water to it to get a nice, refreshing juice. The last time I had it was probably nearly 20 years ago.
There exist some blends that try to imitate this kind of syrup, at least in Poland I’ve known some, they are usually herbal and bagged teas. Needless to say, they all would taste quite artificial. This one does not.
It retains this berry syrup flavor but also charms you with its delicately astringent base. And it feels like drinking this refreshing juice when I was a little girl. So amazing. I would not, not in a million years, expect this tea to take me back to an almost forgotten flavor of my childhood. Thank you, Mariage Frères!
And thank you, Anna, for a sample of this! I am glad that I like this one so much because it seems to be one of the more US-available of the French teas :)
Thank you so much, Jennkay, for a sample of this!
And the sample is pretty much done because I had it with my husband two nights ago and right now I am having the rest of it just by myself.
I love my green oolongs so much! And I think this is the best Tie Guan Yin I have had yet. I love the asparagusy quality of a TGY – this one has also plenty of green vegetable notes to it, but it is creamier, fuller, more buttery… and on the whole more complex. I love when teas have this lingering flavorful aftertaste that stays with you between the sips. This tea definitely has it, too.
It’s just chock full of qualities I love in oolongs.
And the color of the steep is so beautiful, the warm yellow of today’s sunlight. Because, guys, it was fairly warm today in PA. AMAZING.
OOOOH YEAH! I got it, I got it, I got it! THIS IS IT!
Here’s what I did: I used 1 tsp of sifted matcha, whisked it in a bowl with 1/2 cup of 185 F water. On the side I heated up 1 and 1/2 c of almond milk to approx 170 F and then added it to the matcha mixture. I ended up with 16 oz. of delicious, creamy matcha latte GOODNESS.
I found a way to enjoy matcha and on my second try, too. Not bad. I detect French Vanilla so much more this way as well (even though it is the weakest flavoring grade).
(See my previous note to find out about my confusion when I had it with just water).
EDIT: Unfortunately 16 oz. turned out to be way too much and I couldn’t finish it. The specific bitterness of matcha is really, really tasty at first, but then it gets just yucky when you have too big of a serving. At least it turned out to be so in my case. Oh matcha, matcha, we seem to have an interesting relationship.
Thank you, Anna, for the sample of this!
It brew into clear and ruby concoction that vaguely smells of vanilla as well as some non-describable fruit.
The base is supposed to be Ceylon and Chinese black tea(s) and I can mostly detect ceylon, although definitely toned down by the Chinese part. I really like the base this way.
When it comes to flavoring, I hardly detect any. I sure can taste vanilla, but it is very shy and hiding in the corner. I have to look for it. Hazelnut? Hmmm… perhaps. It could be even shyer than vanilla, probably to the point of paranoid kind of shy. But it’s there.
The flavors seem to come out of their corners a bit more once the brew cools down. And I greet them with an open palate.
There’s something else I detect, too. Some fruitiness. Perhaps it is just maltiness. It’s like some sort of carmelized citrus with most of its citrusy notes seeped out and only sweetnes left. If that makes any sense?
This tea is very delicious, but it is definitely not for the impatient ones because the flavors are very subtle. In fact, if someone just served it to me and said it’s just a non-flavored morning blend, I would totally believ it. And I would still find it delicious.
There is also a possibility that I did not detect the flavors because I was just out for a smoke. I am a very occasional smoker, so it is unfortunate I decided to taste such a tea after just smoking a cigarrette. Oh well – that’s a lesson.
These pearls are so fat! I love them.
Steeped 3 of them, instead of 2, per 8 oz. of boiling water. That totally did the trick. It tasted better now than I remember. Brown sugar notes seemed more disctinct and the body fuller – a great start of the day.
The liquor looked a little “dusty” but it was probably my fault since I hadn’t rinsed the leaves – I hate doing it because I feel like I waste water :( So I usually don’t.
I must say, this tea didn’t move me one bit.
I love honey and I love pears. But when their flavors are combined into tea, it doesn’t seem like a mix that sits with my taste buds too well. Or maybe it’s just this one.
The flavoring is not extremely strong, as is the case with other Golden Moon teas, but it verged dangerously on the artificial, and I didn’t like that very much. I was mostly getting pear with a promise of honey (a promise that was never kept) and the base was much too weak – but perhaps it is my fault, I could’ve underleafed it slightly.
I still have a serving-worth left, I’ll try to perhaps steep it longer and we’ll see how that goes.
I still love Golden Moon teas, though!
Aah, so it is better with a splash of almond milk and a teaspoon of sugar. I guess I should start getting bolder with additives to certain teas.
It’s still not something I would be re-stocking. I do want to try to find my one and only chai one day, though.
Thank you, Jennkay, for sending me a sample of this!
I had it last night to crown my Day with Lupicia. I don’t have to tell you that I had huge expectations of this one and that, if I decided it was so good I couldn’t live without it, I would include it in my upcoming Lupicia order.
The wiry and big grass-green leaves (with bits of rose petals) steep into a golden brew. The aroma, at first, wasn’t very pleasing, I must say, it smelled like an extremely generic peach tea with a twist of some bitterness.
Tasting went a little better – it is definitely a light, good quality oolong with a very subtle peach flavoring (talk about Golden Moon level of subtlety – which is nice). There was no bitterness at all, not even on the second steep. It seemed to me like its flavor is becoming more and more sophisticated and pronounced as it cooled down. And that is pretty disappointing to me, since I don’t like iced tea and I never ever cold-brew my teas.
Also, I think I am not just too excited about peach flavor in tea. I do not hate it, I will always be pretty open to any peach teas that come my way, perhaps I will even consider obtaining some from time to time, but, ultimately, it’s not a thing that I am obsessed about.
So I guess I can live without this tea. I think I will be getting something else from Lupicia this time. Next time, I might be tempted to try it again, and actually get it then.
Perhaps I did something wrong when brewing (although I did it for 2 min. at 185 F like the other Lupicia greens) but this is not too spectacular. It tastes like an average jasmine tea, and it is dangerously close to the unpleasant kind of bitter that makes my throat dry up.
I cannot find any redeeming or unique qualities in it. It is just okay.