This is actually my fourth tea of the day, it’s just that the other three have been the subject of several notes already and I don’t have exciting new discoveries about them to record. I thought I’d give this one another try. It’s one of the lower rated Kusmi’s I’ve already tasted and I’m lowering the temp and increasing the time to see if that makes a difference (195, 4 minutes).
Kusmi makes an outstanding caramel and some really terrific fruity combinations, but I don’t care for what they do with chocolate. My recollection is I had a similar reaction to their treatment of vanilla though not quite to the same extreme. It’s been a while though, so we’ll see.
I’m pretty much in agreement with my first tasting note of way back when on this one. The lower temp and longer time may make some difference, but it’s not extreme. The vanilla is definitely present, but in a subtle way, and it’s definitely more present in the aftersip than during the sip.
On the other hand, it’s not the bakey fakey vanilla that really gets my goat and that I tasted in the Numi and the Adagio oolong. It’s not a bad flavoring agent, I’d just prefer there was a bit more of it as it seems to me to get lost in the tea base.
I’m considering taking this one to work when I need to bring in some more tea, which will be soon. Since it’s not a favorite, I’m not concerned about getting the temperature just right, and I have a lot of it, which seems important in a work tea. Otherwise I have to remember to schlepp in new stuff constantly.
I’m drinking more black tea than I would ordinarily today in the hopes it will keep me awake enough to do some writing. I just realized I have a couple of weeks before a deadline I’d like to make and I have a story that’s is in the awkward tween stage after the beginning and before the middle that I can probably finish and polish in time if I get on the stick. Then again, I won’t be able to get any quiet time until the kids are in bed and a lot can happen between now and then to affect my awakeness level. ;-)