354 Tasting Notes
Again, second steep is darker than the initial rinse steep. It’s definitely earthy; I’d say even muddy, but not dirt, rather soil. Is that an odd differentiation to make?
I somewhat forgot about the tea for quite a while, and the strong smell of the dry leaf’s faded quite a bit, as has the fishy aspect of the brewed tea itself, I think. At least I remember it all being a little different, but it’s been a while. I suppose it’s the tin I kept it in, and in most tea-storage practices this all would be a bad thing, but I think it really helped. I like it more than I remember liking it, although I never truly disliked it. At least if I take small to medium sized sips. I gulped some and it coats the mouth and throat most unpleasantly.
Finally finished this one off today in a little cast-iron teapot from my sister (she got it way back when she was in highschool, but soon lost interesting tea; she recently gave it to me). It gave everything a slightly off taste, and hot metal has a peculiar smell.
Ahwell. But this’ the last of THIS tea.
I’ve made this a few times since my first post, although I headed a bit of advice from the other notes on this tea and now steep it just under two minutes.
I picked this up originally hopping to find something akin to Tealicious’ 1001 Nights (not that there’s anything stopping me from picking up more of that—I just wanted to branch out a little). The jasmine in that blend is a pleasant background note, unlike in this one. It’s not bad, but it’s certainly quite a bit more powerful, which for a person like me (who is not the greatest fan of flowery flavourings and scentings) is a bit much.
Two minutes, though—it really brings it down, and allows much more room for the vanilla to come through. And it’s a pleasantly strong vanilla. I still don’t get much from the teas themselves—some green bitterness for brewing this with boiling water, but that’s it. That bitterness is mixed with the sort of… sharpness? You usually get from the bergamot (sharpness isn’t the right word… I suppose bitterness; think the similarities bergamot has with grapefruit), but the fruit isn’t present enough to make you think (or even vaguely remember) earl grey. No earl grey thoughts at all from this tea.
The bitterness does get a bit stronger as it cools, which mixes unpleasantly with the sharp jasmine. Perhaps a cooler steeping temperature next time, although I’m sure that will take away from the additives. It’s odd that it can be bitter and sharp but so creamy and sweet at the same time. The vanilla in this really is delicious.
My first sip is a warm, green butter. The aftertaste is most definitely bakey. It’s odd, but I feel the tension headache that I woke up with lifting already. As I sip more, I get a touch of sweetness in the back of my throat, and a mineral taste on the tip of my tongue. Could be the water, but it’s not unpleasant.
Less of a “fresh green” taste as my other experience with tie guan yin, a little more on the buttery side. This isn’t a bad thing—I rather like it this way. It’s getting sweeter as it cools as well, almost mouth-coating.
I’ve had this before, I just haven’t gotten around to sitting down and typing something up. More will be added onto this post with subsequent steeps.
Second steep is darker, given the leaves were given time to fully reopen. This one’s also at two minutes. The colour is a very nice, spring green. It’s deeper (sharper?), more minerally and less sweet and buttery.
Third steep, four minutes: More sharply (not in a negative sense) mineral and green tasting; no apparent sweetness. Not as heavy and mouth-coating as the first steep. Hints of butter, but just barely. Sort of a steamed vegetable taste, I think. But a bit fresher. I think I am still getting a bit of sweet on the tip of my tongue. As I reach the bottom of my cup, the mineral tang has gotten quite pronounced.
More steeps when I return home from work, I think.
Fourth steep, little change.
Fifth steep (six minutes), it’s been a few days so I would be working from memory. The taste hasn’t grown weaker yet. Mineral, vegetal, and bakey. More bakey now, I think—or at least more than I remember. I can taste it on my breath as I breathe out.
I needed something to calm my nerves, because this day (nay, this week) has been nothing but, frankly, shit. I am apparently going to lose my job, and there is little I can do about it. They thought they gave me a choice, but there isn’t one. Unless “give up school for your job, or give up your job for your school” counts. Except school is why I need a job, thus if one goes, so does the other.
I have a stress headache from furrowing my eyebrows too hard for too long. I snagged this from my mother’s cupboard, because it seemed interesting enough. You can definitely SMELL the spices, and sniffing it, it’s very christmasy. Spicy sugar plum—very fitting. I just threw the teabag in and didn’t even bother with a set steep time—so yeah, the bag’s still in there. It’ll survive. It’s got a good spice base. Not too strong, and luckily the hibiscus (which is very apparent) doesn’t overpower it. I think I’m actually getting some form of sweet, plum flavour in there as well. The spices are solid—cinnamon of course, but there are others (I didn’t look too closely at the ingredients, forgive me).
I think it balances very well; I can see myself snagging a few more bags of this in the future.
Trying this again—five minute steep now, instead of four. It’s really… blech. Maybe I just don’t like wine flavours. But it honestly makes me think of soap. Grapy soap. There’s really no trace of the base in it—it’s weird. Still, I’m sipping it a lot in hopes that maybe the taste will grow on me. At the very least, I’m not spitting it out. And occasionally it does remind me of wine. More the smell, though. Well, I’ve got a good fifty grams of this to experiment with. Although it doesn’t seem like there’s much I can do. Certainly unique.
Edit: An aftertaste is developing and coating my mouth, I’ve noticed—and it’s definitely more grape-y and wine-y. I’m very on the fence about this one.
If you’ve got dietary problems with milk or sugars, this isn’t a good tea choice as it quite clearly DOES have chips of caramel added.
I have no such problems, so naturally I find this delicious either way. There are sunflower petals as well, probably to carry some of the flavouring oils and to decorate with even more yellow colour.
Dry, it smells strongly of caramel, brewed it smells strongly of deep, toasty caramel and tea. I’ve already done a little entry review before, but I thought I’d type this one up as if I hadn’t, just because I’ve got much more time to sit back and savour it.
There is definitely a dark caramel sweetness. It reminds me of Tealicious’ maple tea, in the weight of it.
Slightly astringent, leaves my mouth dry (although it’s been a little dry all day so this might just be me); the base is definitely Ceylon, I can taste it coming through, and it’s all right—I don’t dislike it, it’s fairly solid.
The caramel chips seem to be the cause of the cloudyness of the tea. The caramel lingers far into the aftertaste. This’ a nice tea to have in my cupboard. I think it’d be fun to mix it with others too.