April, 2014 harvest
Searching for descriptors for this tea, a bit of serendipity played out: it tastes remarkably similar to the split pea/lentil/vegetable soup I made last night! So that ‘pairing’ before lunch today was fun, trying to deconstruct the flavors in the soup that gave rise to the similarity. The tea isn’t a straight-ahead pea/lentil soup flavor, definitely pulls in the added veggies… carrot, onion, celery, garlic(!) and kale… as well as the assorted herbs used.
In the end the winner was: kale and tarragon. Finding the tarragon note in the tea was the most fun, because I didn’t use much in the soup but the tea played it up!
One of the more novel tea tasting experiences I’ve had, highly recommend for anyone trying to ID the flavor notes in savory green teas :)
This was my second dragonwell of the day following Teavivre’s organic superfine version, aspiring here to advance my dragonwell appreciation. Both were subtle and had me searching for their nuances, probably due to my modest dragonwell experience. Adding to the description above, this one had a less astringent finish and more roasted flavor though still very vegetal.
Next time I’ll prep them using 2 tsp per cup.
Thanks to Angel at Teavivre for the spring green tasting flight :)
Flavors: Butter, Grass, Kale, Roasted, Vegetable Broth
