786 Tasting Notes
I’m not sure why you’d waste single origin organic Assam on fanning grade in a paper bag, but whatever… It was alright. Surprisingly it didn’t get bitter despite getting distracted by work when I had the best of intentions to pay attention. I didn’t use boiling water though. It wasn’t what I’d call malty, but it was better than the normal bags you get in a restaurant. I’d probably take it out of the paper bag and use a cloth one or a really fine infuser. I still taste the paper a bit even though it’s unbleached.
It’s just a mild, inoffensive black tea. Stronger than Ceylon but not as strong as a truly good Assam.
I keep trying these British brands, hoping to like one enough to keep it around, but it hasn’t happened yet.
There is a mild menthol scent to this tea and it feels thick. But oddly, I don’t get much flavor at all out of it that I can talk about. Not even “tea”. I would be hard pressed, if given a cup I couldn’t see the liquid in, to even say this was tea. It’s not that it’s bad, it just isn’t much of anything. Thanks for sharing, Daylon R Thomas!
Oh, good lawd amighty.
I need 365 of these cones. One for every day. These are so seriously deeply delicious and good for at least a couple of longer steeps. Butter, malt, smooth… liquid golden is a perfect term for this taste.
I’ve liked them before but this is about my favorite year for this tea so far.
Holy ginger, Batman. That’s primarily what I taste here with an afterthought of cinnamon. I shook up the bag before measuring out the tea but I must have gotten a lot of ginger in my measure. The black tea base seems well suited to the spices, though. All in all, if you like ginger, this is a pretty good chai! Thanks for the chance to try, The Teaguy!
I tried this straight first, but I’m just one of those people who thinks spiced tea is meant for sugar and milk. So I added a couple teaspoons of sugar which did even out the spice somewhat and a couple tablespoons of cream.