28 Tasting Notes
Dee-licious! After a long phase of drinking flavoured teas, there is nothing like going back to quality basics.
Fragrant and freshly vegetal in aroma, not overwhelmingly strong, with a sharp metallic tang at first that gradually turns into a pleasant creaminess; begins nostalgic then transforms into mmmmmmmmmm.
Peppermint hot chocolate is my holiday guilty pleasure. I’d also like to mention KitKats and PC Chocolate Cookie Spreads (ate a whole jar of it once! Though times were bad then.), but let’s stick to the seasonal one, yes? ;)
Straight-up peppermint tea does not sit well with me – it’s definitely got a nice refreshing sensation I can appreciate, but take that away and all I get is the water left over from briefly boiling vegetables. However, put peppermint in a rich medium like chocolate, heat it nice and piping hot, add a dollop of whip, and you get a fulfilling cup of magic that warms you all the way up, yet the real magic is that it cools you just enough after so you don’t overheat either.
Now, this drink: the medium is no rich hot chocolate, but the black tea wraps up the peppermint leaves quite well. This satisfies me. However, it cannot compare to my holiday guilty pleasure that is peppermint hot chocolate – but this way, I can safely have my pleasure without the guilt.
Final thoughts? I’d really love to try this in latte form!
Subtle flavour. Maybe it’s the food I ate earlier priming my taste buds, or maybe it’s steeped wrongly to my liking (fragrant and bitter), but something is not doing it for me today because I can barely feel it there. ’Tis a true shame, remembering how much I usually do enjoy it.
I can taste the orange loud and clear – it reminds me of the dried, preserved orange peels my mother used for herbal medicines: fragrant but almost on the bitter side, like unsweetened Neo Citron. However, unlike Neo Citron, it doesn’t make me feel any better during a cough (but to be fair, it doesn’t taste medicated). Maybe I’ll try this again one summer, iced, and maybe I’ll think differently of it then, but today I felt disappointment.
Go out and smell some real orange blossoms.
Added milk and sugar again today. Pouring milk/cream in tea is still such a novelty to me, so I added so much that all the sharpness of the black tea is gone and flavour blunted, leaving behind a creamy, rum-scented mix. I suspect this is becoming a sort of guilty pleasure for me, but upon closer inspection of its official description, it is recommended with milk and sugar anyway, isn’t it?
I would never try milk and sugar with my lovely, delicate oolongs/greens/Chinese teas, but with a rich black tea it does make a pleasant treat.
By the third steep, much of the added flavour had been washed away (and so I used no additives).
Edit – Gave the inside of my now-empty-and-cooled thermos a quick whiff. Smells like… peanut brittle? Strange. (Yum!)
Tasting smooth and smelling heavenly from the very first sip… well, “heavenly” may be exaggerating a tad, but it did smell quite wonderful.
First steep: straight-up as usual. Was not entirely focused on the tea itself, but I did find it smooth and tasteful on the side.
Second steep: overdosed with milk and sugar. “Overdosed”, I say, but even so, deliciously so. With so much creaminess and sugar, it reminded me of some sort of candy! Of course in liquid form it’s not the same sensation, so maybe another comparison would be more appropriate.
Rum-flavoured milk tea (That’s better).