1704 Tasting Notes
This one left the most amount of silt in the cup of any of the blends. It makes for a less than appealing visual. The taste is a different story. This was my wife’s favorite of the bunch. It needed just a hint of sweetener before I could separate out anything but the peppermint. With sweetener I could catch the chamomile and the lemongrass. It is a mild relaxing cup. The chamomile never crosses into tart apple tasting.
I am not the biggest chai fan. Rooibos is kind of hit or miss with me. This combines both and I liked it. No additives this was very mild with no rough edges. The clove, cinnamon, and rooibos play well together. Next I added a little sweetener. This made the ginger really jump out and heat up the cup. It was a little too intense for my taste. Next I added a splash of milk, because chai, you know. This was my favorite method. Very balanced.
My first Yerba Mate. To me it is earthy, woody, and reminded me of rooibos and coffee beans. My favorite part of this is the licorice. Definitely don’t need sweetener with this one. The licorice adds it for you. I liked the play of the sweet against the earthy. Pretty sure this is not for every one but I thought it was fun.
Cold, shaken in a water bottle is the way to go with this one. Minty but not too minty, but then I like peppermint. As with most of the samples from Chi Whole Leaf, I liked it with a small amount of Sweetener – just 1/4 packet of Splenda. I can taste the tea base in the aftertaste. I’ve never had eucalyptus before. I can’t say I could identify anything out of the ordinary that I could guess was eucalyptus. This my favorite of the 5 samples.
Hot and straight, I get malt, seaweed and floral with a touch of hay. There is enough bite to be interesting without calling it bitter and mixed with enough sweetness to make it easy to drink.
I’ve had this the last couple mornings cold with milk. I does not mix well in cold milk. The taste is still a bit floral but mostly has a bready taste.
Porch sitting at 6:00 AM with a latte made with classic matcha. It is 60 F and there is a gentle rain. My latte was made with cold milk. Why am I not freezing? Oh, right, because my body doesn’t wake up until after 8. My brain loves this weather. Anyway, so the neat thing about participating in a blogging matcha tasting event is you get to try like a zillion different matchas. The bad part is they start tasting so much alike, when you aren’t real skilled in them yet. Such is the case with this one. I found it to be umami with popcorn notes, when testing. Today, with milk it is very smooth. There is little to no bitterness and the taste with milk leans towards nutty and green leafy. Makes a good sweetened latte.
The liquor is brilliant, nearly fluorescent, yellow with the light behind it. Sipping, it is not bitter and has no sharp edges. It does have just enough bite to excite the palate. The feel is a bit creamy. The taste is clean, crisp, and is a mix of nutty with underlying floral. The aftertaste is grassy with floral and melon notes. It is not a strong aftertaste but lingers a long time. I also catch a definite dryness and some cheek tingle that isn’t out of place with this type tea. A very satisfying Chinese green.
My wife brought this Teavana infuser home from Starbucks. She said it was so I would quit stealing her Finum baskets, that I bought ;)
What I like, is this is all stainless steel – no plastic. The rim is big enough to fit my 12 ounce mug with room to spare, while holding the bottom of the infuser above the bottom of the mug. The screen mesh is very fine. I haven’t tried it with rooibos yet but feel confident it can handle it with ease. The water seems to flow through it well. Of course loose in the pot is better but not always practical. This is a good compromise.
What I don’t like is more of a what is missing thing. It does not have a lid to hold in the heat, or a base to sit the infuser on between cups.
About $10 at Starbucks