Drinking this after a dinner of Mitchell Davis’ pan-charred salmon with a marinade of fresh squeezed orange juice, white wine, and soy sauce and Italian-style sauteed spinach cooked with slivers of the heirloom purple garlic my mom sent me in the mail. A dear friend sent this tea to me a while back when she was concerned about us with all the husband’s-job-issue stress, what a sweetheart. I wonder if it will ever stop being 95F in the evening here for good for the rest of the year (we got teased one evening and one evening alone, last Saturday, with cooler dinner weather), ugh.
Don’t know that I’ve had bancha in quite a long time. This is nice! It indeed reminds me a lot of the sesame-garnished dessert I had at Pok Pok this summer when we were in Portland, the way it’s toasty and subtly, cleanly sweet but not nearly as sugary as standard American dessert flavors. In particular, fresh subtle sweet notes gives way to a rounded, almost vanilla-like sweetness at the end of the sip that is a nice foil to the toasty bancha and sesame. I like that this is a tea you could have as a sweet ending to dinner or to just plain treat yourself, it falls in that in category, but doesn’t have the warmly spiced heavy dimension nearly all dessert teas possess. That makes it a good choice when it’s scorching hot but you still want sweet treat hot tea, and it goes better with the bright, fresh flavors of warm weather meals too.
Going to cold steep some of it tonight I think; I hope the toasty sesame element doesn’t get lost (I looooove sesame seeds and toasted sesame oil, yum).