Wow. Well hello there, chamomile tea disguised as delicious pistachio and cream. Wow wow wow.
You know, there’s being misled because the tea smells amazing in the package, even more amazing as it brews, and then the inevitable let-down as you take your sip of subtly flavoured water, and you hopefully swirl your tongue around your mouth, trying in vain to like the tea that you had such high hopes for.
This wasn’t even that.
I don’t even know what happened, to be perfectly honest. I actually followed the instructions for a change, and didn’t even add any milk or sugar as I typically do. I’d actually had this iced to go when I had my David’s tea episode the other night because they had like six iced pitchers that hadn’t been used and didn’t want to waste it. Cold, it tasted delicious: creamy even without milk, and very refreshing (I can imagine really liking it in the summer, actually). But hot? just wow. If you don’t like chamomile, stay far, far away—the base hits you hard in the face, and even a tea-idiot like me could pick that up. On the flip side, however, if you like chamomile, you’ll be wrapped in a robe made of chamomile, complete with an accompanying pair of chamomile slippers, and just for good measure, there’ll be a CD softly playing chamomile-flavoured music in the background (this tea will make you believe that such a thing exists).
So, here’s the plan. I’m not giving up yet, especially because I know there’s a flavour profile lurking in the depths of these leaves that I just need to coax out. So here’s the plan. I’m going to double up on leaves next time, and head over to my good ol’ buddy cream, and I’m hoping that’ll temper the chamomile down epically. I was muttering this exact plan to myself actually, and my fiance overheard me.
me: “Hmmm, I can fix this right up. If I just double up on leaves, add in a buttload of cream, that oughta temper the chamomile right down. Yup.” )(I followed that proclamation up with a self-satisfied grunt)
Him: “Darling, you’re not, like, renovating a bathroom! you sound as though you’re deciding which walls to knock down, how much dry wall to use, and which landscaping company you’ll be calling in next!”
So yes, it was quite the experience. Kind of a disappointing day in the world of tea, sadly.
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Hmmmm why would they put chamomile in pistachio cream? That makes me sad :(( I’m not going to like this. Thanks for the warning.
Sorry you had a disappointing tea day.
maybe try steeping cooler? try sweetening with a simple syrup? but those are just tricks that have worked for me to draw out flavour. =0)
Dex, I have absolutely no idea why they used chamomile as a base—it was a terrible choice, if you ask me. I should have known I wouldn’t be able to stomach this hot. I’m glad I helped you avoid it in advance, though.
Just James—thanks for the suggestions, although it’s pretty strong—I used one sugar cube and that only seemed to intensfify all the wrong aspects of it! uggh. I’ll probably experiment with it again sometime this week.
haha I really like your whole spiel about chamomile
Thanks! I’ll be glad never to go anywhere near chamomile ever again.
Hmmmm why would they put chamomile in pistachio cream? That makes me sad :(( I’m not going to like this. Thanks for the warning.
Sorry you had a disappointing tea day.
maybe try steeping cooler? try sweetening with a simple syrup? but those are just tricks that have worked for me to draw out flavour. =0)
Dex, I have absolutely no idea why they used chamomile as a base—it was a terrible choice, if you ask me. I should have known I wouldn’t be able to stomach this hot. I’m glad I helped you avoid it in advance, though.
Just James—thanks for the suggestions, although it’s pretty strong—I used one sugar cube and that only seemed to intensfify all the wrong aspects of it! uggh. I’ll probably experiment with it again sometime this week.
haha I really like your whole spiel about chamomile
Thanks! I’ll be glad never to go anywhere near chamomile ever again.