2216 Tasting Notes
There’s two options for this tea, and I don’t get it. Eenie meenie miney moe.
I didn’t have a chance to make tea this morning, so I got this on break at work. Because it’s a university and exams are over, EVERYTHING but the sbux is closed. :( Sucks so much. All I wanted was a cookie, and I ended up having to get this instead.
It… was tea. I added some milk and a touch of sugar, just because. It did the job, but it really isn’t a favourite.
Basically I’m spending too much time up late in the evening planning a trip to the Kootenays. :) Should be fun. Camping and hiking for 10 days. 10 days without the internet, though. How will I manage?
I, uhh, bought this for my BFF but since I hadn’t tried it before I thought I’d give it a go.
OMG, the blackberry and lime is INCREDIBLE. The smell is great, and the flavour is mostly great.
Too bad it’s not honeybush. I really don’t like the flavour of guayusa.
Flavors: Blackberry, Green, Hay, Lime
Sipdown. Thanks for the sample, Shmiracles!
I figure that since I’ve been hulking out lately (anxiety sucks!) and my emotions are all over the place, something calming might be nice.
It’s a decent tea. Yep, mostly chamomile, a little orange, good with honey.
I still like my homebrew chamomile mix better, but this is a pretty tasty option. Especially if you like green tea.
Sample from Dinosara. Thank you!
As this was steeping, all I was thinking was, “Uh oh.” It didn’t smell that good at all. The chocolate and everything just wasn’t doing it for me.
And then I tasted it. Oh yum! It’s morphed into a roasted almond butter with chocolate and some sugary sweet flavours. So good with a dash of milk!
This is definitely a tea I’d consider picking up small amounts of. I don’t think I’d reach for it too often due to the smell of the chocolate as it steeps, but the flavour is really neat and I’m appreciating it right now.
Flavors: Almond, Chocolate, Roasted nuts
This is definitely better cold brewed. Yay!
I steeped it in some extra dilute limeade, to make tea lemonade. It’s delicious. Highly recommend trying something like this.
(Someone in the discussion forums suggested making a can of frozen limeade with 1 gallon water and cold steeping an ounce of tea. I scaled it down (whee math), and it’s good.)
Made up a cup of this after digging through my cupboard for inspiration. :) It had to be a hot-steeping tea due to me automatically setting the kettle for 95C. This one caught my eye, as I’ve had it for coughcough and it was sitting there unopened.
It’s pretty good. It’s better (more flavourful) than the Yunnans I’ve picked up locally, although it definitely leans towards astringency. I do like it, with the honey baked sweet malty flavours, but I’m unsure I’d pick up more of this one. I think I prefer the Taiwan Assams, because they mix my favourite (Assams!) with the honey baked sweet flavours.
Still, I am enjoying this mug and I’ll happily resteep it and finish up the sample.
(~2.5 tsp in 16 oz)
Root Beer ice cream. Without an ice cream maker, even. (It would be better with, but I don’t have the money or freezer space.)
1 cup cream whipped to sooooft peaks. 1 tbsp sweetened condensed milk (leftovers) and 2 tbsp powdered sugar added (for the corn starch, I was thinking it’d help the texture). 1 cup milk heated and steeped 5 mins with 1.5 tbsp tea. 2 root beer honey sticks added because I had them and thought the extra flavour would be good.
Cooled over ice, whisked into the whipped cream, frozen. Mix every 30-45 minutes to maintain a soft texture (also, it will separate a bit into a cream and a milk layer). If you can’t, it’s still spoonable but it’s more like an “ice” than an “ice cream” in texture.
I had some for breakfast. It’s not too sweet, I like it. I need to try a version with coconut whip and almond milk. I probably didn’t need the flavour from the honey sticks. This tea is pretty strong as-is.
I may have gone a little nuts, but bear with me. These are GOOD.
Steeped 3 tbsp tea in 1.5-ish cups (organic, 3.5% aka “homo”) milk. I heated the milk, then steeped 5 minutes at a not-boiling temperature. Then I strained the mess, and added in 1.5 tbsp corn starch and 3 tbsp maple sugar. Back on the heat, stirring until it started to thicken. Strained back into my pitcher. Poured into popsicle molds.
SO GOOD. And the texture seems right, too! This is exciting. :D Maybe a little less sugar next time, maybe not. I’ll have to try this with other teas now. I wonder if corn starch works at all with non-milk teas, or if the texture/taste/look would be terribad. I ordered some beef gelatin, so I should be able to try a Jello-style tea popsicle by the end of next week. So excited! :D
I am so glad I got some of this tea in my friends birthday order! She doesn’t like caramel, so that means it’s all mine… MINE! :)
Delicious fresh apple plus baked apple. Really subtle caramel sweetness (that I’m sure would come out even more with a touch of sugar).
This is soooo good! I think I can get a bunch of steeps out of the tea, as well. I was surprised when I saw it was a fairly tightly rolled oolong, but now I’m excited because I get even more tea out of my tea. Or something.
(Also I made some different tea popsicles. I found a recipe that suggested making a custard with some corn starch and milk and sugar and tea, so I did. Look for notes on that later!)
(1.5 tsp, 10 oz cup)
Flavors: Apple, Caramel, Roasted