Thank you kimquat for this sample!
I’m liking the mix of pine and jasmine in this blend. The two flavors play off of each other nicely while allowing the creamy note of the base tea to come out and play, too. Normally I’d be surprised at the strength of the pine, but this blend is a mix of green tea leaves and tiny pine needles. It’s very pretty, and it smells incredible. In fact, I thought it smelled like spring. While the pine is noticeable no one flavor drowns out the others. It’s a really nice blend. This is another tea I think I would naturally reach for after meditating or when I needed to find some calm. It’s a relaxing, delicious, lovely tea.
Preparation
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That sounds amazing. I didn’t know you could make tea with pine needles.
It’s really good! I think adding pine needles is kind of like adding marigold or cornflower petals to tea. You wouldn’t make an entire tea out of them, but you can add them to a blend. Maybe?
It has to add more flavor than that. I found out that cornflower, for instance, is just used to carry flavors. I feel like a little bit of pine needles would be enough to give it a kick, kind of like adding peppercorn or lapsang souchong to a breakfast tea. But I’ve never had it before. >.>
That’s true. It definitely give the tea a nice light pine flavor!
The way I process the pine makes it taste very similar to a good Tieguanyin, actually :-)
They are picked in the morning after a rainfall, then cut, lightly withered, pan-dried very very slowly and carefully, and then lightly roasted, giving a buttery, nutty, and very sweet body.
Takes me about 3 hours to make an process an ounce of pine ;-)
That sounds so cool.
That sounds amazing. I didn’t know you could make tea with pine needles.
It’s really good! I think adding pine needles is kind of like adding marigold or cornflower petals to tea. You wouldn’t make an entire tea out of them, but you can add them to a blend. Maybe?
It has to add more flavor than that. I found out that cornflower, for instance, is just used to carry flavors. I feel like a little bit of pine needles would be enough to give it a kick, kind of like adding peppercorn or lapsang souchong to a breakfast tea. But I’ve never had it before. >.>
That’s true. It definitely give the tea a nice light pine flavor!
The way I process the pine makes it taste very similar to a good Tieguanyin, actually :-)
They are picked in the morning after a rainfall, then cut, lightly withered, pan-dried very very slowly and carefully, and then lightly roasted, giving a buttery, nutty, and very sweet body.
Takes me about 3 hours to make an process an ounce of pine ;-)
That sounds so cool.