3010 Tasting Notes
Chose this one to prop me up today, and it has done so twice—once this morning out the door, and once this afternoon to celebrate selling the patch of dirt, all that remains of House that Was. Chapter closed.
Both cups from the same leaves—-if you’ve ever had a Cadbury Fruit and Nut bar, the kind that’s just packed with dried fruit—this is its tea equivalent. Second steep, of course, is a tetch lighter, but the shape of the flavor (if that’s not too weird a concept) is still there.
Here’s to moving on — in the care of the One who holds my future.
Tea that’s a thoughtful treat from a friend tastes three times better! (Thank you again, thoughtful friend!) So my evaluation may be a little overbalanced.
Nah…regardless of its source, this is good stuff for a bagged tea, especially if you are a lover of all things Assam (packet says this is Assam + East African tea blend). Fresh off a 5-minute steep, the flavor was indeed smooth and golden and nice. I’m toward the bottom of the tumbler now and as it cools, there’s more of a bite to it. But it’s a good bite!
Maybe this little nip at my heels will get me going this morning; nothing else did!
Won’t say much here, since this is a sample for www.itsallabouttheleaf.com, other than that I love a green tea that doesn’t take much coddling. This is one.
This pot has been sitting on my tea warmer all morning and I like how it mellows with age. First cup was bright and sharp, three hours later, it’s a bit sweeter and less energetic. Which perfectly describes how this writing session is going…
If you’ve seen any of my findings on the “Chance Combinations” string, you’ll know that tea blending isn’t my forte. I can’t cook, either. So I’ll leave the blending to those of you with a knack for it and I’ll just wax poetic about what you do.
Therefore, some waxing is in order for this tasty custom Adagio blend by our own keenteathyme.
Most people make an “autumn” sensory connection with spices, which is traditional and fine. But autumn for me is thick, heavy air that brushes your face when you walk through it and the deep, finished smell of wet leaves. This blend makes me feel like I’m rolling in the leaf pile :)
My taste buds are learning the difference between rooibos and honeybush…to me, honeybush is a little mellower. So it makes a sweet and solid base for the hazelnut, chocolate, and vanilla. I had my first cup straight up and it was great; I’m thinking a little milk could only improve its cozy desserty-ness. And decaf to boot—-this was a really nice evening treat.
First, my humble and apologetic thanks to the donor of this one…I think it was teaequalsbliss, but if it wasn’t, the rest of you know l love you anyway, yes?
Second, I am a Midwestern farm kid with a very plebian spice repertoire. I will publicly admit I don’t have a clue what saffron’s supposed to taste like.
And finally, the tea itself (you were just holding your collective breath waiting for my pronouncement, I’m sure): It was bitter. I hit exactly the middle range on time (2:30), with water boiling as advised, and it put wrinkles in my tongue. But—and you may have experienced this—I still got a sense that the base itself was pretty good black tea. Dropped in a sugar cube and re-evaluated. Improved marginally to “formerly bitter black tea that now has a little bit of a metallic thing going on.”
I hate not having wonderful things to say about a tea, but that’s what this whole forum experience is about.
A day ahead with less-than-pleasant tasks in (writing deadlines dead ahead, disaster paperwork never stops, and we’re newbies to the wide world of college financial aid applications which requires tax stuff to be in order) so I’m trying to make it palatable with really good tea. REALLY good tea.
Ashmanra taught me the secret of this one … light and quick makes it magic. Strawberry jam in a cup.
Oh-how-I-don’t-wanna-get-started….
I think this is the last abused and neglected bag of this one in my work stash. Rereading the ingredient list, I wonder why barley and carob were used in the mix—-it does give it a cracker-y, pastry-ish personality instead of straight-up citrus and spice. Not very lemony; could be because of age of the bag, but I see similar comments in my previous notes.
PIcked this one for an evening wind-down. The vanilla is there, but more subtly than my currently favorite red/vanilla combo (Celestial Seasonings Madagascar Red). Still a good selection, but when I’m craving vanilla, it’s usually because I need a sweetness buzz.
Score one, Cheapster Steepsters, for the superiority of a less expensive alternative.
I got some of the Madagascar Red today, it’s good!
I know what you mean. I think they should just cut the vanilla from the description of this, for me, this counts as plain rooibos. This blend is not for the vanilla to shine, it´s for people who love plain rooibos (yes, we exist, though the rooibos quality better be good) and have the vanilla just bring out the rooibos-ness of it. It´s subtle vanilla, hardly there – is like they always put some vanilla in chocolate but you never notice is there.
