30
drank Badger Bloody Mary by A Quarter to Tea
2956 tasting notes

Thank you to CrowKettle for this sample. I was interested to try this, but knew I wouldn’t enjoy it.

Savoury teas are not for me, especially tomato. The smokey base is also a no-go for me. There is quite a bit of bitterness from this, despite me being careful with the steep time. 3 minutes, 85 deg. C water, 550 mL water. There are also some savoury spices (bay leaf and black pepper, I think.) It reminds me a lot of tomato soup. I can’t say there are any redeeming factors here, expect maybe the unique and interesting aspect of it.

Flavors: Bitter, Broth, Herbs, Pepper, Sour, Vegetable Broth, Vegetables

Preparation
185 °F / 85 °C 3 min, 0 sec 1 tsp 17 OZ / 500 ML
Mastress Alita

I don’t think I’ve ever tried a tomato-flavored tea, though I don’t think that would be a deal-breaker for me. I don’t tend to like tomato soup, but it’s usually the texture; if it’s more creamy/pasty (like tomato sauce) it tends to hit that “mushy foods” texture that sets off my gag reflex, but if it’s more watery/brothy then I’m okay, as the flavor of tomato isn’t a problem for me. So a watery tea that’s tomato flavored? I think I could handle it. Smoky flavors (lapsang souchong) are a migraine trigger for me though, so that could be problematic, depending on how smoky it is… huh. This actually makes me really curious! If the smoke were really subtle, I could imagine something like that making a nice ramen broth…

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Mastress Alita

I don’t think I’ve ever tried a tomato-flavored tea, though I don’t think that would be a deal-breaker for me. I don’t tend to like tomato soup, but it’s usually the texture; if it’s more creamy/pasty (like tomato sauce) it tends to hit that “mushy foods” texture that sets off my gag reflex, but if it’s more watery/brothy then I’m okay, as the flavor of tomato isn’t a problem for me. So a watery tea that’s tomato flavored? I think I could handle it. Smoky flavors (lapsang souchong) are a migraine trigger for me though, so that could be problematic, depending on how smoky it is… huh. This actually makes me really curious! If the smoke were really subtle, I could imagine something like that making a nice ramen broth…

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Bio

I am a biochem major hoping for a career in research genetics and evolutionary biology. I love science fiction and spend too much of my time reading comic books. I’m a passionate keeper of spiders, cacti, and exotic plants. I eat a vegan, plant-based diet for moral and environmental reasons (I mention this only because it is relevant to which flavoured teas I drink).

I drink mostly flavoured and low caffeine teas/tisanes, but I will try anything twice. As far as pure teas go, I gravitate towards whites, yellows, and jade oolongs. I’m always open for trades and sample sales/exchanges. Message me any time :)

My cupboard is mostly up to date. For a more comprehensive list, see my stash spreadsheet here: https://docs.google.com/spreadsheets/d/1-HjWKR3um-xEnj6HC9vMvKXOAyj_bpW5u_2ixEC20-k/edit?usp=sharing
Most of these are only tiny samples/I can’t always spare any, but feel free to ask.

Favourite flavours/ingredients:
Rum/alcohol, clove, cardamom, rosemary, pine, sage, moss/Earthy, lychee, floral, creamy, malt, hay, rice/grain, toasty, desserty, cocoa/chocolate, decaf or no caffeine, very unusual flavours

Favourite tea types
Decaf teas (any variety)/no caf tisanes like honeybush and rooibos, yellow, jade oolong, white, Darjeeling blacks

Least favourite flavours/ingredients:
Acidic/sour/tart, melon, grapefruit, bitter, astringent, smokey, sickly sweet (too much chicory, cinnamon, or licorice root), yerba mate, tumeric mushroom/fungus,

No
Animal products: [confectioners glaze, , marshmallows, , natural flavour, white choc chips, caramel bits, etc]
St. John’s wort (herb)

Location

BC, Canada

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