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“G is for… Grandma’s Fruit Cake! Less intense and artificial than I remember it tasting when I last had it, but still pretty packed in flavour-wise with a lot of jammy, but perfume-y, fake red fruit...” Read full tasting note
Taiwanese formosa oolong, with all the flavours of the season. Dried fruits, nuts, and rum.
Oolong tea, dried cherry, raisins, dried currants, dried candied orange peel (orange peel & rind, sugar), chopped pecans, natural flavours
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G is for… Grandma’s Fruit Cake!
Less intense and artificial than I remember it tasting when I last had it, but still pretty packed in flavour-wise with a lot of jammy, but perfume-y, fake red fruit notes. The roasted and mineral rich oolong tea base was very nice though, and if the fruit flavours themselves weren’t as abrasive I think that dense and low acidity fruit vibe would compliment this style of oolong a lot.
Well, I like fruit cake which also has fake fruit in it. Okay, maybe not fake, exactly, but glaceé cherries in red and green aren’t very natural to my taste! As to perfume… I nearly fell over when the blast of artificial blackcurrent aroma hit me from a recent Harney & Sons purchase. I keep trying to taste teas non-judgementally though, and tell myself things like “this is a fragrance-forward interpretation of berries and I should try to like it for the impressions it gives rather than what I wanted it to be”. Because, if I want to taste berries, I should eat berries. If I want to taste Chambord, the bottle is over there. And the lovely taste of Absolut Kurant isn’t exactly currents, either. So why not learn to like artificially flavored tea? If I can learn to like ripe pu’erh, I can learn to like anything!
Oh, I’m definitely not opposed to artificial flavouring – there’s just a fine like between synthetic good (ie. flavours that would not be achievable naturally) and synthetic bad (ie. flavours that taste chemical/constructed). The world of flavourings is definitely vast, interesting, and nuanced.
So true!