1220 Tasting Notes
One of my favorite bagged teas.
I’ve got a couple bottles from getting bottled Argo tea at Whole Foods, and the bottles are so awesome I can’t help but reuse them. I love to make this the night before, let it cool a bit, put it in one of the bottles, and then pop it in the fridge to take with me to class the next day. Sure came in handy to have today when I had to participate in a debate!
It’s minty and citrusy, not too easy to taste any sort of rum flavor. It’s very refreshing and light, and most importantly there isn’t one of these flavors overpowering all the rest.
I am actually surprised. This came from a k-cup. It came with my Keurig and I was like meh, I got this to make coffee because every once in awhile I want some and I waste coffee beans, plus I like variety and it was more cost effective for me in that coffee realm. Everyone I know is a coffee drinker so if they’re over I got them covered easily!
So it always made sense to me that it’d work well to make coffee, but to me it was bizarre for tea. Like, I really didn’t think it could make an okay cup of tea at all because of how quick it is, I thought I would get some slightly golden colored water that slightly tasted like tea. Finally tonight I gave into my curiosity about it and made it. I was impressed how dark it turned out and how it actually tasted like most of the breakfast tea I had while studying abroad in France.
So of course I had to open it up and look at it afterwards because it felt so much lighter than the coffee ones. It’s basically like a 2-3x as filled tea bag in a cup so I guess it works. I wouldn’t ever go out of my way to buy actually buy these, but if it works for some people, then it works!
A hockey friend and I got started on Twitter last week about tea. Our conversation was at least several hours long and awesome and eventually turned to mead, but clearly there was a need to swap some teas in the process. Since I don’t care much for what I picked out when I ordered from Adagio, I had her send me her favorites from them, starting with this.
I love it. The peach oolong is my favorite of the bunch I have, so I’m glad to find I like this flavor too. It smells slightly sweet, and a bit like cereal. The taste is almost exactly like a vanilla-almond cookie that’s been infused with oolong. The floral taste of the tea sounds like it’d be weird with a nutty flavor, but it somehow works for me.
And now, in talking about this tea on Twitter, I have perhaps helped a friend find a replacement for a long gone vanilla almond tea, this tea is bringing everyone together via social media!
oh. my. god. It’s like a cup of pancakes. The liquor smells even better than the leaves (and believe me I have spent many times just putting my nose into the bag of this)! Tastes like real maple, and then the buttery finish is absolutely amazing. Nothing about it even tastes artificial, I love it.
Almost as good as eating real pancakes, maybe. Maybe it’s a lot better because I always have water on hand, and there’s no chance of burning this in a pan!
I know my problem with this and Sevenberry Sangria. HIBISCUS. I am not a fan of it as is, and if it’s blended in and comes to the flavor front lines, I am not happy.
When this tea is hot, I can’t stand it what that terrible flower does. It starts off with this delicious grape, then it’s BOOM! HIBISCUS! and it finishes off with this slightly spicy, fruity finish with a touch of vanilla. Really like a wine but…with hibiscus.
As it cools, it becomes amazing as the hibiscus gets tranquilized by the other fruit flavors. Of course then it becomes less like wine. But it’s still decent.
As a hot tea, it tastes like hot fruit punch. It’s a bit much. Because that was a bit much, I didn’t want to just pour it over some ice after that. I ended up cooling it off and then pouring it into water, 4:1 water to tea, I’d say. It makes water more interesting to drink, but holy crap it is way too sweet for me as tea! Of course if super SUPER fruity is your thing, you’d love this.
Since it does have a bit of that sangria aspect to it, I imagine using it with club soda, and tossing in some berries in a pitcher would be a delicious take on sangria without the alcohol. But really, as tea, I just can’t.