First tea for March Mad(Hatter)ness! The teas were randomly selected using random.org from my spreadsheet, amongst my 2018 teas (so they will be “equal” in age). To get more variety, I am doing each initial round as teas of the same type. This is for the black tea round, going against Bird & Blend’s Peach Cobbler.
Thankfully this tea is decaf (perhaps the only black decaf tea in my whole collection?!) so I can actually drink it after my “caffeine cut-off” hour. From 2018, back when Lupicia was in California and I made a big “buy all the sakura teas” order. I feel like I don’t even see the sakura teas pop up in the spring since Lupicia moved to Hawaii? Prepared 2.5g steeped for 3 minutes in 350ml 205F water.
Unlike the other sakura teas, this one is just flavorings, no salt-preserved leaves. Has an extremely sweet cherry aroma on the nose; it is leaning a little more “cherry” than “cherry blossom” for me, aside from the sweetness which gives the aroma a slight florality to it. At least it doesn’t smell medicinal. And… thankfully, it doesn’t taste medicinal either! It is lacking a certain “tartness” I’d expect of cherry fruit, which, in the flavor, is reminding me heavily of sakura. A soft cherry with a sort of sweet wild flower honey sweetness. The base tea is giving me a bit of a dry leaf note, with a hint of baked bread, and there is a mellow astringency toward the end of the sip. Also a slight “metallic” quality that I could do without, which I often taste in decaf teas. The aftertaste is a bit drying, after the candied cherry note wears off the tongue.
It’s a very nice cup; rarely do I find cherry flavors I enjoy. I may try this with either a smidge of honey or as a latte sometime, to see if that curbs the slight astringency/dryness and metallic notes.
Flavors: Astringent, Autumn Leaf Pile, Baked Bread, Cherry, Cherry Blossom, Drying, Floral, Honey, Metallic, Sweet