002/365
I’ve tried this one a few times in the past, and I can’t say I’ve really enjoyed it. I think that’s why, of the 8 tins of tea I got in a David’s gift box…last year? Earlier? It’s one of the last three I still have kicking around. I don’t really get on with Jasmine.
It’s not so bad today. I can taste peach, and it’s a pleasant peach – juicy, fruity, as opposed to artificial/floral. I’ve certainly had worse peach teas. The jasmine is there, too, but it’s fairly mild. I see it almost as a complicating flavour – the peach with the white/green base was nice. Jasmine also? Unncessary. One step too far.
The thing I really don’t like about this one is how it becomes bitter and chemical as it cools. It starts off okay, but it quickly deteriorates into something I don’t really want to drink.
This one’s best drank hot and quickly. Lesson learned.
Preparation
People who liked this
Comments
Pretty much agree with everything you’ve said. I’d recommend keeping your brew time VERY short with this one – definitely less than two minutes. It helps out a lot.
It’s also probably the white hibiscus you’re reacting to in terms of that weird chemical flavour. When we had Peachy Lychee this year we did some experimentation since both this blend and that one use white hibiscus blossoms (and are the only ones that do). Everyone at our store that finds Buddha’s Blend really chemical tasting had the same observation/experienced the exact same chemical taste in Peachy Lychee, and the staff that DO really enjoy Buddha’s Blend/don’t taste the chemical flavour didn’t experience it in Peachy Lychee either.
That’s really interesting. Hibi is evil however it comes, it seems! I’ll try a much, much shorter brew time for my next cup, and hopefully that’ll help :)
Someday I want to look into what exactly the differences are between white and normal hibiscus, ‘cause there’s certainly both a visual difference and a flavour difference. Interestingly, white hibiscus doesn’t cause milk to curdle like normal hibiscus does either which I guess is a plus? Still don’t love the taste of it though…
A small plus, maybe :) I tried a shorter brew time this morning, and it works wonders. There’s less flavour overall (of everything), but it’s a lot more palatable.
Pretty much agree with everything you’ve said. I’d recommend keeping your brew time VERY short with this one – definitely less than two minutes. It helps out a lot.
It’s also probably the white hibiscus you’re reacting to in terms of that weird chemical flavour. When we had Peachy Lychee this year we did some experimentation since both this blend and that one use white hibiscus blossoms (and are the only ones that do). Everyone at our store that finds Buddha’s Blend really chemical tasting had the same observation/experienced the exact same chemical taste in Peachy Lychee, and the staff that DO really enjoy Buddha’s Blend/don’t taste the chemical flavour didn’t experience it in Peachy Lychee either.
That’s really interesting. Hibi is evil however it comes, it seems! I’ll try a much, much shorter brew time for my next cup, and hopefully that’ll help :)
Someday I want to look into what exactly the differences are between white and normal hibiscus, ‘cause there’s certainly both a visual difference and a flavour difference. Interestingly, white hibiscus doesn’t cause milk to curdle like normal hibiscus does either which I guess is a plus? Still don’t love the taste of it though…
A small plus, maybe :) I tried a shorter brew time this morning, and it works wonders. There’s less flavour overall (of everything), but it’s a lot more palatable.