Dinosara Send Message

This is a tea (#51) that I bought not expecting to like as much as I did. Rose and vanilla can go sideways for me, but Fauchon knows how to do it right. The raspberry probably helps. A very springy tea, and since we are starting to have very springy weather, fairly appropriate (although it is the dismal rainy kind of spring weather today). Although I am unfortunately not enjoying this in Paris.

The next two teas in my cupboard are actually sachets of Lupicia limited Hawaiian teas. Originally I was going to bring some in and have it anyway, but I forgot, and I like to save the sachets for traveling anyway, so I’ll just skip them. I know they’re tasty and when they’re gone they’re gone, so I don’t feel a need to use them up quickly.

Instead, I will skip ahead to perhaps my FAVORITE tea ever (#52). Today I decided that I would break my no-tea-gets-100 rule and just do it. This tea is perfection to me. Almondy, cakey, rosey, delicious. And, of course, it would have to be difficult to obtain. Next time I’m in Paris, I am stocking up. :P

Ok, back to a bit of normalcy. This one (#55) isn’t the most scintillating of my Fauchon teas, but it is pretty tasty. I like apricot and citrus well enough but I am honestly a bit meh on this one today. Probably I should cold brew it. I could also just be having a bad tea day. :P

I’m going to do a tasting note for this one (#56) now, even though I actually drank it a couple of weekends ago, because it’s a home/weekend tea, and it’s Monday, so if I don’t retroactively write this note it will get lost in the rest.

The reason that this is a home/weekend tea is that it has an Assam base, and is way to strong/astringent for me without additions. It does, however, make the best Hong Kong-style rose milk teas. I used a recipe from Lupicia that I always keep on my fridge. De-licious.

So after all this time, I’ve definitely come to the realization that puerh is not for me. I used to be able to tolerate it occasionally, like in well done flavored ones like this. No more. “Earth” is not a flavor I want in my tea. Nor is “wood” or whatever. I tried to drink some of this and I couldn’t get past a few sips. I have lost any taste I might have had for it.

I’m putting the two DF flavored puerhs, this one and Pu-Erh Gourmand (lets call them #58 & 57), I have up for grabs. There is probably a half-ounce of each left. Some of you have had them, but if you haven’t and you like flavored puerh, you might like them. If you’re interested, PM me or leave a comment on this post. If I don’t get any takers, I’ll list them for sale along with a variety of leftover Verdant blends I’m not interested in soon.

I wondered if I would still be as enamoured of this tea (#59) now, since lately my taste for roasted TGYs has swung back away from loving them. But the additions of this one really tame it down, and I still definitely get a spiced sugar cookie note from it. Quite tasty. I wish Verdant would make blends like this permanent and not the ones that have all those weird “aromatics” blends.

So I skipped the Matchaccino although I really should get into the habit of drinking it regularly, but not today. I also switched the next two teas as they appeared in my cupboard, but close enough? I am calling this one #60.

I keep this one at home so I have a nice EG to drink on the weekends, but I rarely drink tea on the weekends. I am reminding myself to do so today so I can have these teas that live at home! I enjoy this tea a lot, but it does need a gentle hand to avoid getting bitter. I think I am remembering now that I used to use less leaf too (of course I didn’t check before brewing), but I gave it a short, cool steep so it seems to have worked out all right. Lots of bergamot (YUM), a nice malty base. Definitely need to remember to make this one more often (although I have a feeling it will age well).

Getting through lots of my cupboard today! This one (#62) is one I kind of wish was an unroasted TGY, instead of roasted. It’s pretty tasty, but I still prefer unroasted. Just the smell is not that appealing to me; it smells toasty and roasted and a bit woody. But the flavor is better, with more orange flavor and nuttiness. I also wish for more almond flavor. I wonder how this would be as a cold brew?

This tea (#63) I am having now, and hot. It’s similar to Bali, although Bali has a few other things in the blend I think. Rose and Lychee are just a perfect pair to me. I’ve been making my own rose-lychee black iced tea blend with my Harney teas, and it is quite tasty. I should probably think about drinking this one as a cold brew on occasion too, since it is probably awesome as one.

I’m going to log this one now too (#64) because I recently had it for a cold brew. It’s one of the ones I’ve been cold brewing now, partly because it is finicky when hot. But cold, it is floral and fruity and overall light. Definitely have been enjoying it.