1733 Tasting Notes
A sample from Miss B! This one has had me intrigued for a while, from the name to its rather odd appearance. I finally got around to trying it today, and the first thing I noticed is the incredible scent – sherbet lemons, pretty much as soon as the leaf hit the water. I went for a pretty quick brew time with this one – no more than 2 minutes. The leaf is so fine that I didn’t honestly think it’d need more than that.
To taste, it’s actually pretty good. I wasn’t sure what to expect, but it’s very much in line with the scent – a sharp initial lemon flavour, followed by a sweet sherbet-like hit, with just a touch of warming, spicy ginger at the end of the sip.
Rather unexpectedly, I’m a fan :)
Today’s work cold brew. The description of this one basically made me expect strawberry and cinnamon, and I think that’s mostly what I got. It reminded me a tiny bit (but only a tiny bit, because they’re hardly comparable really) of Butiki’s Ruby Pie. It has similar jammy fruit notes, and the cinnamon really puts me in mind of pie crust for some reason. It was fruitier than I expected on the whole, though, and the rooibos is almost conspicuous by its absence. I know it’s in there, but I can’t taste it at all which perversely seems to be making me concentrate on finding it.
On the whole, though, really enjoyable! This is definitely my favourite of the Story Time blends so far – much better than Alice in Wonderland. For reference, I used 4 bags in 2 litres of water, into the fridge for 10 hours overnight.
Opened this one today. On first sip, it actually reminds me quite of lot of French Toast Dianhong, in as much as the creamy vanilla flavour is very similar, and the black tea base is quite light and definitely chocolatey. I used 1 tsp of leaf for my cup, and gave it 3 minutes in boiling water. I wasn’t sure whether to go with boiling at first because of the oolong, but I figured it was worth a try – I mean, what’s the worst that could happen?
I almost get vanilla chocolate brownie from this one, except the flavour isn’t quite as full or rich as that would suggest. All the elements are there, though, and I might try a longer brew time for my next cup to see how that impacts things.
The oolong is a lot less prominent than I thought it might be. Mostly, I can taste the Fujian black and the vanilla, with only a little woodiness/mineral from the oolong. Also, something that’s putting me in mind of coconut. It works, though, somehow! A delicious start to the morning, and the work week.
Today’s work cold brew. I’ve never cold brewed an oolong before, so I was really hoping that it would work out okay. I’ve got a litre of it at work with me, so it would be pretty dire otherwise. Fortunately, all seems to be well. I was worried that it would have turned bitter, or that the oolong would be very much at the forefront rather than the flavouring, but neither are the case.
I used 2 tbsp of leaf in 2 litres of cold water, and it went into the fridge for around 10 hours overnight. The result is a sweet, primarily caramel flavoured brew. There are hints of crisp apple in the mid sip, though, and that slight sharpness is a very welcome counterpoint to the initial sweetness. It is possible to taste the oolong, but it’s not overpowering. It’s a mineral flavour, like licking a wet rock, but it mostly stays in the background.
I’m glad I took a chance and tried this. I’m less scared of oolong than I used to be, but sometimes it’s still very much an unknown quantity. Now I just have to decide whether to finish off the last of my pouch with another cold brew, or to save the remainder for drinking hot come autumn. Decisions!
I tried this one hot a couple of nights ago, and really wasn’t particularly impressed. I could only taste rooibos, really, and a pretty scratchy, woody rooibos at that. Cold, this is a much improved prospect. There’s still some rooibos lurking around in the background, but there’s also a delicious, sweet strawberries and cream flavour. It reminds me most of the Campino sweets that used to be available when I was a child. The flavour is pretty much identical to those, and just as creamy. That means, of course, that the strawberry is candy-like rather than natural-tasting, but I don’t mind that too much. It’s too good to pick faults with, really, and perfectly summery! I’ll definitely be using the rest of my bags for cold brews – hot has got nothing on this!
MJy final RiverTea, gone forever. I used the last of this leaf up for today’s cold brew. I’m glad I tried it this way, because the flavours come out much more clearly than they do hot. Wonderful, sweet, strawberry awesomeness. A very sad sipdown :(
A sample from Miss B! I’ve not tried very many “herbal” chai blends before today, or at least, not that I can remember. I know I’ve tried at least a couple of rooibos vanilla chai blends, but that’s been about my limit in terms of exploration. This blend appears to be made up of a mixture of green and red rooibos, with, I think, pieces of ginger root, cinnamon bark, cacao nibs, and some tiny pink flowers that are amazingly pretty. There are doubtless other things, too, but it’s quite a fine blend and the components are tricky to spot.
I used 1 tsp of leaf for my cup, and gave it 3.5 minutes in boiling water. It brews up to a beautiful sunset-orange, very vibrant! Based on taste alone, I’m not sure that I would have immediately identified this as a chai. The rooibos is very prominent, particularly the green rooibos, but after that I’m getting mostly chocolate and then a good, spicy kick of ginger. If I was tasting blind, I’d probably have said ginger-chocolate rather than chai. I actually don’t mind the flavour, but as a chai it’s not ticking many boxes for me.
The description of this one is pretty unique, too. I mean, I get that it’s a Twilight thing…but what’s it got to do with this tea?