263 Tasting Notes
I have nothing good to say about this “tea”. My first impression was that I had just brewed the contents of your latest drug test’s specimen cup…yah, exactly. Overcoming my initial revulsion…sort of a case of morbid curiosity…I actually tasted it. I’ll sum it up by saying that I believe the majority of the flavor came from the paper cup the tea was in..oh, and there was a little ginger zing after the fact.
Preparation
backlogging this morning’s cup. I’m blown away by this tea…its like a very high quality Ceylon…with just a hint of something more robust behind it, like a very good China black tea and not as harsh as some India teas can be.
Preparation
A very smooth, mild Jasmine. Wow, a lot of Jasmine! My previous experience with Jasmine tea has mostly been limited to Chinese resturaunts, so this is a big step up. My brew is not astringent, nor acidic. Its very light. However, as others have mentioned, the Jasmine basically overpowers any tea flavor.
Preparation
backlogging from last night. So I finally opened the sample I bought. This chai is finely chopped/processed. Brews (in water) to a very dark liquor. It is quite spicey with a healthy black pepper or ginger heat. Needs a touch of sugar, IMO, to bring out the sweet spices.