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“I got this with the Sticky Rice Pandan in tandem with each other. I originally was going to order the herbal version-it sold out-then I got this tea. I hesitated because of the savory element from...” Read full tasting note
Inspired by the beloved Vietnamese dessert Bánh Kẹp Lá Dứa (pandan waffle), this green tea blend delights with a toasty Assam tea base from Chiang Rai, roasted sticky rice, and creamy coconut.
Enjoy hot or as a cold brew. For the latter, add tea to brew bottle (1–2 teaspoons per 6 oz water), fill with room temperature water, and refrigerate for 6–8 hours.
Ingredients: green tea, roasted sticky rice, pandan, organic coconut, jujube dates
4 oz / 113 g
Company description not available.
I got this with the Sticky Rice Pandan in tandem with each other. I originally was going to order the herbal version-it sold out-then I got this tea. I hesitated because of the savory element from the toasted sticky rice, but I was still excited because this is a Genmaicha style blend that’s really unusual.
Trying it out, it wasn’t as creamy as I expected. It was loaded with sticky rice , toast, vanilla, and coconut flavor in a sweet and savory combo, but I had a really hard time drinking it without any additives. There was a funky overripe fruit or seaweed quality that I was having a hard time getting down that made my stomach uncomfortable. I’m used to a more savory kind of tea from Vietnamese style desserts anyway, but there was something about it that made my stomach churn. I added raw sugar, and that significantly enhanced the flavor, but there was still something off for me.
It could be psychological since I have vomited coconut pineapple rice before, and maybe the heat reminds me of my own bile, but I had a really hard time getting this tea down even though I love coconut and rice. My brother and my mother really liked this tea and loved the herbal version, and I do think this is a great tea; however, I got to figure out how to brew it in a way I like. Paru does have a catalogue of gong fu, western, or cold brew style teas, and this one might be better as a cold brew than a hot tea. Or maybe, this tea was intended to be enhanced by sweetener.
I’m not done writing about this tea though, and that’s for sure.
Flavors: Astringent, Coconut, Dates, Malt, Rice, Rice Pudding, Savory, Sweet, Toast, Vegetable Broth
That’s an incredibly unfortunate association. I have something similar with orange creamsicle fluoride cleaner (just starting to get over it years later).