1024 Tasting Notes
Another sample treat from Scheherazade — I feel VERY privileged to have received some of her hoard of this particularly considering her recent notes for the tea! Thanks again Sarah :D
This one is absolutely delicious. I’m continuing on my milk + honey run for black flavoured teas and it’s just win, win, win all the way. Sweet and creamy and hints of chai spices make this a super cosy tea, perfect for the current Tasmanian weather as the autumn slide to winter continues on with full crisp force.
Speaking of Tasmania, as an Antipodean I wasn’t born and raised on pumpkin being a sweet flavour, but more of a savoury dish. With the boom of American-style dining down here I’ve learnt to embrace pumpkin pie and this tea is helping too… but it’s hard to change over 25yrs of “main course” pumpkin thoughts. Are we weirdos, or are you lot? ;)
Preparation
I grew up in a land where pumpkin pie has long been a delicious cold-weather treat, but for years I refused to try it because the whole idea was anathema to my conception of, like, both pumpkins and pie. Then when I finally did cave and try a slice out of I-need-sugar-in-my-body-NOW desperation, I was sold. It’s also really gorgeous in these moist little spiced muffins we like to make in the autumn.
We’re ALL weirdos, but I say embrace new uses for awesome ingredients! :3
Righto, adding moist little spiced muffins to my to-make list, and ASAP—being that I’m right in the middle of autumn!
I’ve tried some T2 blends with tulsi in them (basically any of theirs with the word “Ayurvedic” in them, right?) but never tried it straight before so I wasn’t sure what to expect.
HOLY DANG BASIL.
It’s lovely! Sweet and light. It has a kind of sweetness about it that I wish licorice root had, I suppose is what it’s making me think of. The sweetness and essence of licorice root without that aniseed-y (or… well… licorice-y) taste. I’m not sure if that even makes sense but that’s my story and I’m sticking to it.
Looking forward to trying it with a bit of Monstrositea peppermint, now that I’ve found it again (I nearly turned the house upside-down looking for the white paper bag of it the other day before realising I’d already unloaded it into a canister, doi).
The last of my sample from Scheherazade — thank you! I’ve really enjoyed this.
Today I brewed it with a bit of milk and sugar, after having to accept that not every single tea will shine best as a plain unsweetened beast. I’m being rewarded for my milk and sugar efforts today! This was a delicious dessert treat.
Preparation
Yum. I honestly find a lot of flavoured teas do shine best with a touch of sugar added. It just draws out the flavours a little more, I think.
I think you might be right! And milk can enhance the creaminess. Darn, trust me to have a lot of flavoured black favourites…
My second from the March Monstrositea box and I gotta say, my expectations were low—which could be part of why I’m so blown away by this tea! Hooray!
I really shy away from almond flavouring so I wasn’t planning on being a fan of this flavoured black at ALL, but there’s just enough of a hint of almond that dances sweetly with the vanilla bean (literally chopped-up beans), with a touch of sugar to really bring out the sweetness and a dash of milk, this one smashes my expectations to pieces.
This is what I wish T2’s Melbourne breakfast was like, I think. Pretty glad to have a replacement by a little guy! Would definitely restock once I’m through my current black flavoureds.
Flavors: Vanilla
