Tomorrow is my birthday, and some of you probably know that I have a birthday tradition where I drink a cup of every tea in my stash with “cake” in the name – this year that’s seventeen teas so I decided to break tradition and split the teas up over two days. Part of that decision was the fact that last year I organized a tasting of all the teas w/ my coworkers in the lab and I wanted to do the same this year as well but we have a meeting tomorrow that will run through the lunch hour so today was the best alternative…
I did organize the tasting, though I wont do a write up specifically for it, but if you want to see a bit more about it I have an instagram post capturing some photos from it:
I’m still committed to doing full cups of each of the seventeen teas though, and I started with this one first thing when I got into work.
It’s not too bad, more on the roasted side of flavour notes – both in terms of the coffee notes but also a more roasted houjicha and nutty profile as well. A little bit bakey, additionally, with a finish that almost borders on metallic. I smell cheesecake a lot from the dry leaves but it doesn’t translate in the taste. This would probably be more accurate to its namesake with milk, but it’s still fine.