35 Tasting Notes
This morning I finished off the last of my stash of this tea. I’m not a huge fan of puerh; I’m one of those who isn’t keen on the “dirt” taste. Believe me, I’ve tried several types of pu-erh as some part of me used to think I was missing something. At any rate, this is one of the few puerh teas that I find (found) drinkable. It is lighter and sweeter than other puerh, and not as earthy.
Like other Malaysian teas with which I’m familiar, this is not “loose leaf” in the sense that it has been ground. Nonetheless, the addition of pandan makes this tea very flavorful. I enjoy a thermos full of this tea at work. If you’ve never had pandan, it’s like a cross between coconut and caramel.
I used to visit Malaysia often, and have somewhat fond memories of the hyper-sweet teas that are brought to your table by default when you order tea. So, I bought this canister out of sentimentality. I don’t drink it often, though. It’s ground up very fine and seems low-quality, even though it’s the “gold blend.” I can’t imagine drinking this without milk and sugar. As a straight tea, it’s rather bad.
Opening the canister, there’s a strong, sweet smell of caramel and vanilla. Caramel is definitely the primary taste of this tea. Cardamom is the last ingredient listed, and that is reflected in the taste – just a small smidgeon of cardamom taste is present, but barely. I bought this tea in November, 2015 and haven’t seen it since. It’s tasty and pleasant but it’s not terribly special.
I’m about 3/4 through my canister of this, and I won’t be replacing it when it’s finished. I like Zhena’s teas, generally. Can’t say the same for this one. I like rooibos, I like spices, but something about this mix doesn’t work for me. The spices don’t taste balanced with the sweetness of the rooibos. Also, when I opened the canister, spice dust fell all over the place. I guess the spices are too fine to stay in the teabags.