865 Tasting Notes
Today is my best friend’s birthday. She lives 1800 miles away so I can’t celebrate w/ her, but went to SBUX (she is, after all, from Seattle) in honor of her. Grande blended chai, half non fat milk, half ice, w/ mocha and caramel. I don’t like the concentrate. When I get this hot I always get it w/ the sachets, but sadly I just can’t figure out how to do it w/ the iced version. The only thing I can come up w/ would be to have the milk and water heated then steep the sachets in it, and when it’s done add the ice and blend… but that would just result in a luke warm, watery drink (as the ice would melt before it blended)… The chai spices are too strong when I order the concentrate version… they almost completely hid both the mocha and the caramel which is a MAJOR shame since chai, chocolate, and caramel (and espresso shots if you like coffee) are an amazing combo.
Preparation
1 heaping teaspoon (4g), 4oz just below boiling water, 2oz coffee concentrate, 1 TB chocolate caramel coffee creamer. All flavors are equally strong, the cayenne is definitely present but not painful.
Preparation
I just may add kombucha to my “to have daily” list! I am very rarely a bagged drinker and even more rarely pay attention to the bag, but today I noticed that the bag bloated during steeping. Is this the kombucha “working”, or do bagged teas do this a lot? Frank, a kombucha matcha would be fun!
Preparation
My 1st Kombucha! I really need to start w/ unflavored versions of teas…
Prepared as suggested.
As soon as I put the bag in, it smells like lemon jello… and at the end of steeping that scent remains, only the aroma of peppermint is added. The flavors are much more mellow than I expected (mellow, not weak). The peppermint is slightly more pronounced than the lemon, but it blends well… and there’s definitely still the jello-esk component! Kombucha no longer scares me and I can’t wait to try an unflavored loose version!
Preparation
How is this bagged tea? Kombucha is fermented and has mold floating in it that you drink with the tea. It’s yummier than it sounds, but this bagged version I don’t understand.
Based on my rating of 96, it’s pretty freakin amazing:)
my best bet: http://en.wikipedia.org/wiki/Kombucha Additionally, some tea makers offer a dried version of kombucha, mixed with the tea leaves, that dissolves in hot water.9
I still don’t think it could be nearly the same thing as real kombucha. It’s the fungus that makes it what it is, and I don’t think the live cultures would dissolve in hot water and still be beneficial.
There are good bottled kombucha teas in the health food section of the market. Synergy is my favorite. I can’t drink a lot of it because I don’t like bubbles that much, and even that tiny half percent of ethyl alcohol from fermentation makes my allergy kick in. I’m lame like that. :-|
After my matcha disaster, I needed something simple. Just dropped this in 6oz of water heated for 2 min. Pretty good for a bagged Chinese green. Very sweet, slightly grassy. Just what I need.
Preparation
Ugh… Wikipedia’s matcha page needs work. I wanted to make Koicha and it said 3 scoops or 3.75g… well 3.75g actually equals about 7 scoops! I had to add an extra 120ml of water just to choke it down… what a waste of matcha and now I feel like I’m gonna puke… can anyone help me make Koicha?
Preparation
After 2 cantata performances I’m feeling quite out of it. I need matcha, but I don’t want anything too thick to coat my tongue since I’m having chai later. 2 scoops, 8oz water. Wow… after my matcha you’d think I would be more cohearant lol. It’s REALLY good like always though and that’s what matters, right?
