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SimplyJenW drank Rooibush Panna Cotta Rhubarb Cream by TeaGschwendner

985 tasting notes

Tisane of the evening…. (SRP #42)

This one comes from Amanda. Thank you!

Surprisingly, I was in the mood for a hot drink this evening as the temp is cooling pretty well and the humidity is going down. I think it got up to the mid 80s today which necessitated my favorite Lychee iced tea for the afternoon. I am so thankful for the break in the heat. My new a/c system (since the old one pretty much died) comes on Thursday. I can definitely handle a high of 71 for tomorrow! Since I grew up with a/c, I am such a wimp for heat and humidity. I know some love not using it, but I pretty much need it to function on hot days. Low 70s is my favorite weather!

I am usually not a fan or rooibos, but I will admit that this one is interesting. I do agree with other reviewers that it kind of reminds me of yogurt. I did not really get rhubarb, but I do detect a creamy tartness. After the first few sips, I sweetened it to the point where I actually could only taste the sweet and the rooibos, so that was kind of an error on my part. I know it is not something I would buy, but it is always good to see how different flavors blend with a particular tea base. I am always up for a little palate training as well as flavor blending ideas, so I am thankful for the chance to try this.

Mug method. 3 tsp, about 15 oz. boiling water for 5 minutes.

Preparation

Boiling 5 min, 0 sec

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My motto: Drink the good tea!

Tea enthusiast, trying to keep up my cardio for the zombie apocalypse. I have come to accept that I am a western brewing black tea drinker as that is where my ‘tea heart’ lies. I started on loose leaf as a way to have my dessert and not suffer the caloric issues. Once I tried it, I was hooked.

I drink what I like, which is mostly China blacks, a few traditionally scented blacks and Earl Greys, plus a flavored tea here and there. I don’t mind spending a bit on premium varieties on occasion, but an expensive tea has to deliver. My favorite places to order are Harney & Sons and Upton Tea Imports. TeaVivre is great for Chinese tea.

My ratings are pretty subjective. If it falls under 70, I may not take the time to post about it unless I had something specific to say. If it is 70-80 I like it, but I will probably not rebuy. Favorites are over 80 and up, but sometimes the less expensive or more easily obtainable version of a similar taste will win out for my cupboard space.

Usual teapot steeping method: 24 oz teapot, 3 perfect scoops of tea (4 1/2 actual tsp), freshly boiled water, 4 minutes. Lightly sweetened.

Usual mug steeping method: 15 oz mug, 1.5 perfect scoops of tea (just over 2 actual tsp), freshly boiled water, 4 minutes. Lightly sweetened.

Usual pan method: 1 1/2 cups water, 2 perfect tsp chai (3 actual tsp). Simmer for 3 minutes. Add 2/3 cup skim milk. Simmer for 2 more minutes. Strain and sweeten.

Usual pitcher method:
5 or 6 Perfect Spoons of tea (this means about 7-9 actual tsp), freshly boiled water, brewed essentially double-strong in my 24 oz teapot for 4 minutes. Fill my Fiestaware Disc pitcher (about 60 oz.) halfway with ice. Add brewed double-strong tea to the pitcher. Stir it a little and enjoy. No additions.

(*SRP is my Sample/Stash Reduction Plan starting on April 12, 2012. I got so far, but just decided it was too fussy to keep track.)