I was excited to make this because I really enjoy the crazy things from ETTE… but, there was no difference between this tea and a hojicha some cinnamon to it. I was really curious to see how roast and osmanthus would go together :/
Unsure what might been wrong with what I received; though I’m skeptical of floral and roast going well together.
Oh well.,still waiting to finish my ETTE off before I get some Peach Perfect (still eyeing it)
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Try cold steeping it? Sounds weird, I know, but I feel like there’s more depth of flavor to it that way.
Well, that is the same method to enjoy nasty rooibos because it pulls out subtle notes in the tea and not all of the stronger ones that hotter water would pull out. Victor only sent me a sample with my order so I can’t try that, but do you think floral notes can exist in a roast or smoke flavor?
I found that cold steeping allowed more of the sweet, pastry notes to feature, and really downplayed the roasty-toasty elements to it. The floral is fairly light, but I do think you have a better chance of encountering it by letting the leaf open up slowly. I’ve also discovered that allowing the tea to “rest” for a bit helps tone the roasted flavor down. As in leaving it in the cupboard for a while. Something about giving it room to breathe makes it all the sweeter. Not that it helps when you only had a sample to start. Hmm. Send me your address and I’ll see what I can do?
Oh, no don’t worry about that! Roast and smoke are two taste profiles I tend to not go for, just was curious about floral and roast mixing together. I wouldn’t think of seeing a Lapsang Jasmine or Lavender Yancha
Try cold steeping it? Sounds weird, I know, but I feel like there’s more depth of flavor to it that way.
Well, that is the same method to enjoy nasty rooibos because it pulls out subtle notes in the tea and not all of the stronger ones that hotter water would pull out. Victor only sent me a sample with my order so I can’t try that, but do you think floral notes can exist in a roast or smoke flavor?
I found that cold steeping allowed more of the sweet, pastry notes to feature, and really downplayed the roasty-toasty elements to it. The floral is fairly light, but I do think you have a better chance of encountering it by letting the leaf open up slowly. I’ve also discovered that allowing the tea to “rest” for a bit helps tone the roasted flavor down. As in leaving it in the cupboard for a while. Something about giving it room to breathe makes it all the sweeter. Not that it helps when you only had a sample to start. Hmm. Send me your address and I’ll see what I can do?
Oh, no don’t worry about that! Roast and smoke are two taste profiles I tend to not go for, just was curious about floral and roast mixing together. I wouldn’t think of seeing a Lapsang Jasmine or Lavender Yancha